27
Sep
2016
Jayne Cohen's picture

CRISPY CHICKEN WITH TSIMMES

Jayne Cohen

LIZ: Tsimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically usher in a sweet new year. This sweet-and-savory chicken tsimmes is an easy dish with a built-in side. The juices of the chicken enhance the flavors of the carrots and prunes. It’s filling when paired with rice or kasha, and it’s colorful and complex enough to serve for the holidays.

SERVES 4

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27
Sep
2016
Jayne Cohen's picture

Reclaiming Ashkenazi Cuisine: The Gefilte Manifesto

Jayne Cohen

My grandpa Jake was a gifted storyteller in the spinner-of-tall-tales manner. So when he described the one time he ate ice cream as a boy—far superior to any frozen dessert you could buy in our huge suburban supermarket and so memorable he hadn't forgotten it in fifty years—I was, of course, skeptical.

After all, he also said the weather in the Old Country was better too—never that cold because it was remarkably “dry.” And we’re talking Minsk, Belarus.

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26
Mar
2015
Jayne Cohen's picture

Matzoh Brie with Prunes and Wine, Scrambled-Egg Style

Jayne Cohen

The women in Cara De Silva's remarkable book, In Memory’s Kitchen: a memoir of life in Terezin, written in recipes," transcended their hunger by “cooking with the mouth”--talking constantly about food--and writing cookbooks. It was not the only cookbook to come out of the concentration camps. According to De Silva, there are five more that she knows of, and certainly others exist. She described one of these manuscripts, authored by Malka Zimmet, an inmate in a work subcamp of Mauthausen.

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10
Sep
2014
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BRAISED MEATBALLS WITH EGGPLANT (Albondigas con Merendjena)

Jayne Cohen

photo taken by tvancort, on June 8, 2008, CC licensing

from The Sephardic Kosher Kitchen by Suzy David (Jonathan David, 1984)

Suzy David offers many wonderful meatball recipes in her book, a marriage of Bulgarian and other Mediterranean Sephardi cooking. Her recipe for the classic leek-and-meat fritter substitutes pureed celery root for mashed potatoes.

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