A Year of Recipes

When I heard that Niv was taking a year-long break, I felt compelled to think about a year’s worth of recipes in the context of the Jewish calendar.

The Jewish calendar holds many traditions that I love, such as the mini celebrations of Rosh Chodesh at the start of every month. The calendar also keeps us on our toes every year when we plan around the High Holidays that always fall on different dates.

And these characteristics are part of its charm, inspiring me to write about them in my cookbook 52 Shabbats: Friday Night Dinners Inspired by a Global Kitchen.

Below are three recipes that go well with different holidays but also can be used for other festivities and year-round Shabbat dinners. All are adapted from 52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen.

I look forward to bringing you new recipes when Niv returns.

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Fish in Spicy H’raimi-Style Tomato Sauce (and a Tofu Variation)

Serves 4–6 as a main course, or 8–10 as a starter

I feature this recipe in the Fall chapter of my cookbook, and it is a wonderful choice if you’re looking for meals full of flavour and spice. Fish are symbolic of good luck and innocence, which is fitting for the High Holidays and later in the year for Adar (the month of Purim). Also this stew, inspired by North African recipes, is just as delicious as a starter or main. It is even tasty when chilled, making it a perfect summer dish as well.

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Ingredients: 

2 tablespoons olive oil

1.5 cups chopped onion

2 teaspoons finely chopped garlic

2 to 3 teaspoons seeded, finely chopped fresh jalapeños or serrano chiles (see Note)

1.5 teaspoons paprika or hot (sharp) paprika

1 teaspoon ground cumin

1/2 teaspoon ground caraway, optional

1/2 teaspoon salt

1.5 cups (1/4-inch slices) carrots

1.5 cups chopped red bell pepper

2 tablespoons tomato paste

2 tablespoons fresh lemon juice

2 cups chopped fresh tomatoes, or 1 (14.5-ounce) can of chopped tomatoes with juices

1.5 cups water

1.5 pounds cod, halibut, sea bass or other mild, firm-fleshed fish fillets, any bones removed

1/2 cup chopped fresh cilantro or flat-leaf parsley, divided

Directions

1. Heat the oil in a Dutch oven or a large, deep skillet with a lid over medium-high heat. 
2. Add the onion and sauté until softened and starting to brown, 5 to 7 minutes. Add the garlic and sauté until golden for 1 to 2 minutes. 
3. Add the jalapeños (2 teaspoons for a milder dish, 3 for a spicier one) and sauté for 1 minute. Add the paprika, cumin, caraway (if using), salt, carrots, and bell peppers and sauté for 1 minute. 
4. Add the tomato paste, lemon juice, tomatoes with their juices, and water. Stir well and bring the mixture to a simmer. Lower the heat to medium-low, cover, and simmer, stirring occasionally, until the vegetables have begun to soften, for about 10 to 15 minutes.
5. Cut the fish into smaller than bite-size pieces or bigger portions, depending on whether you are serving it as a first course or a main dish.
6. Nestle the fish pieces into the sauce in the Dutch oven and spoon some of the sauce over the top. Cover, return to a simmer, and cook until the fish is just cooked through, for about 10 to 20 minutes. (The timing will vary depending on type and thickness of the fish.) 
7. The fish is done when it flakes when cut at the thickest point and is no longer translucent—it should still be very moist. The fish is cooked when an instant read thermometer in the thickest part of the fillet reads 145° Fahrenheit.
8. Remove the fish from the sauce and transfer to a rimmed serving plate. Cover with aluminum foil to keep warm.
9. Return the sauce to a simmer and cook over medium-low heat for about 15 minutes until the sauce has reduced by half. Taste and add more salt and/or paprika, if desired. 
10. Stir in half the cilantro and cook for 1 minute. Ladle the sauce over the fish and garnish with the remaining cilantro.

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NOTE: Serve the fish and sauce warm, at room temperature, or cold. If using cold, taste again before serving and add more salt if needed. Traditionally, red chiles are used in this dish, but green jalapeños or serranos work well. Red versions are riper and hotter.

VARIATION: You can substitute the fish with firm tofu. Just make sure to firmly press the tofu to remove excess water (you can place the tofu in a paper towel or a kitchen towel and put a weight on top of a plate to press the tofu). Cut the tofu into 2-inch wide slices and add it to the sauce. Cook the tofu in the sauce for 10 to 15 minutes.

MAKE IT IN ADVANCE: The recipe can be made up to two days in advance. Store the fish or tofu in the sauce in an airtight container and refrigerate.

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Challah Fritters with Jam and Hot Fudge Sauce

Makes About 40 Fritters

This fried dessert was designed for Hanukkah, but it truly is good all year (well maybe not Passover!). This recipe is perfect for using up leftover or day-old challah. 

Ingredients: 

1 loaf of plain challah
4 large eggs, beaten
1 cup milk or unsweetened non-dairy milk 

1 cup seedless fruit preserves or jam (I recommend strawberry or raspberry)
Vegetable or other oil for frying
Confectioners’ sugar and/or ground cinnamon
Homemade or purchased hot fudge or chocolate sauce, warmed (optional)

Directions

1. Shred the challah into 1/4-inch pieces and place them in a large bowl. 
2. In a separate large bowl, mix the eggs, milk, and jam. Add the shredded challah and stir until well combined. Cover with plastic wrap and refrigerate for 20 minutes. Stir well. 
3. Wet your hands. Using your hands, roll about 1 tablespoon of batter into a ball. Press it together firmly and roll it again, squeezing to compact it into a firm ball about 1 inch in diameter. Place it on a plate. Repeat with the remaining batter. 
4. In a 12-inch wide, heavy pot, heat 1/2 inch of oil over high heat to 350° Fahrenheit (for best results, use a deep-fry or candy thermometer, but the oil is ready when a bit of fritter batter bubbles as soon as it is added to the pan). Line a large plate with paper towels. 
5. Roll the fritters between your hands to make sure they are compact, then gently roll them off your hand and into the hot oil until you have 8 to 10 in the pot, being careful not to crowd the pan. 
6. Adjust the heat as needed to maintain the proper temperature and prevent burning and cook until the bottoms of the fritters are dark golden brown for about 2 to 3 minutes. 
7. Flip the fritters with a slotted metal spoon or tongs and cook until the other side is browned for about 1 to 2 minutes. 
8. Transfer the fritters to the prepared plate using tongs or a slotted spoon. Add oil as needed and be sure to return the oil to the proper temperature between batches. (If desired, keep the fritters warm in a 250° Fahrenheit oven on an ungreased baking sheet.) 
9. Sprinkle the fritters with confectioners’ sugar and/or cinnamon and serve with warmed chocolate or fudge sauce (if using), on the side for dipping. 

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MAKE IT IN ADVANCE: The fritters can be made one day in advance, stored in an airtight container at room temperature. 

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Grilled Lamb Chops with Bitter Herbs Salad 

Serves 6

While lamb and roasted meats are not a custom for Ashkenazi Seders (although permissible the rest of the holiday) they are an important part of Mizrahi and Sephardic ones. The salad is based on a custom from Egyptian Karaite Jews, who eat a mix of bitter herbs as part of the Seder ritual. 

Make these lamb chops or salad together or by themselves anytime. Toasted pita pieces are a good substitute for the matzah when not observing Passover. You will always find a jar of the Whole Lemon Dressing and a container of Garlic Sauce in my refrigerator. They are very versatile!

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Grilled Lamb

Ingredients: 

3 pounds bone-in lamb rib or shoulder chops

1/4 cup fresh lemon juice

1/4 cup olive oil

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1/4 cup minced fresh mint

2 teaspoons minced garlic

1/4 cup Garlic Sauce (see below) and/or purchased pomegranate molasses, optional

Directions

1. Trim any excess fat from the lamb chops. In a small bowl, mix the lemon juice, olive oil, cinnamon, salt, black pepper, cayenne pepper, mint, and garlic. 
2. Rub the mixture all over the lamb, cover, and refrigerate for at least 1 hour or up to 1 day. Bring the lamb to room temperature before grilling.
3. Prepare a grill for medium-high to high heat. Grill the lamb chops, turning occasionally, about 5 minutes per side, or until cooked to the desired doneness.
4. Lamb will keep cooking for several minutes after being pulled from the grill, so it’s best to slightly undercook. 
5. Transfer the lamb to a plate and cover with aluminum foil. Let it rest 5–10 minutes before serving.

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Bitter Herbs Salad 

Ingredients: 

3/4 cup (1-inch pieces) chopped fennel

2 tablespoons minced fennel fronds

1 cup (1-inch pieces) endive

2 cups (1-inch pieces) romaine lettuce

2 cups (1-inch pieces) chopped red leaf lettuce

1 cup (1-inch pieces) frisée or arugula

1/2 cup minced fresh flat-leaf parsley

1/2 cup minced fresh dill

About 1/2 cup Whole Lemon Dressing (see below)

3 sheets matzo broken into 1-inch pieces

1/4 cup chopped fresh mint or flat-leaf parsley

Directions

1. In a large bowl, mix the fennel, fennel fronds, endive, romaine lettuce, red leaf lettuce, frisée, parsley, and dill.
2. Just before serving, shake up the dressing, pour it over the salad, and toss until evenly coated. Add more dressing if desired. Add the matzo pieces and toss again.

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Whole Lemon Dressing

Makes about 1.25 cups

Ingredients: 

2 small lemons, scrubbed

1 teaspoon minced garlic

1 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper 

1/2 cup extra-virgin olive oil

1/2 cup fresh lemon juice

2 tablespoons water

Directions

1. Grate the zest from the lemons and place the zest in a jar with a lid. Cut away the white pith from the lemons and discard. Chop the lemon flesh into 1/4-inch pieces and add to the jar. 
2. Add the garlic, salt, black pepper, cayenne, olive oil, lemon juice, and water. Seal the lid and shake until combined. 
3. Taste and adjust the seasoning, if desired. 
4. The dressing can be made up to 3 days in advance and kept airtight in the refrigerator. Stir or shake well before using.

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Garlic Sauce

Makes about 1 Cup

This lemony garlic sauce is inspired by toum, a creamy Lebanese staple. It’s for garlic lovers. It makes a nice non-dairy alternative for a creamy garnish or even an aioli-style dip for crudites.

Ingredients: 

1/3 cup peeled garlic cloves

1/3 cup fresh lemon juice

1/2 cup extra-virgin olive oil

1/4 teaspoon salt

Directions

1. In a blender, combine the garlic, lemon juice, olive oil, and salt and purée on high speed until smooth. 
2. For a thicker (and stronger) sauce, add more garlic. 
3. For a thinner and milder one, add more oil. The sauce can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before using.

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TO SERVE:

Transfer the lamb to individual plates and drizzle with Garlic Sauce (if using). Garnish with fresh mint. Serve with the bitter herbs salad on the side.