26
Feb
2016
Jayne Cohen's picture

BRITISH-JEWISH FRIED FISH

Yield: 6-8 servings

  • 2 1/2 to 3 pounds sole, flounder, or similar white-fleshed fish fillets, no more than 1/2-inch thick (any stray bones removed with a tweezer)
  • Salt
  • 3 large eggs
  • About 2 cups matzoh meal
  • Freshly ground pepper
  • Optional additions: your choice of spices, such as, smoked paprika, ground cumin, coriander, cayenne, ground fennel
  • Olive, peanut, or grapeseed oil, for frying

Accompaniments:

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26
Mar
2015
Jayne Cohen's picture

Matzoh Brie with Prunes and Wine, Scrambled-Egg Style

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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26
Mar
2015
Jayne Cohen's picture

Sweet Concord Wine

"Manischewitz, look at that go!" When Apollo 17 astronaut, Gene Cernan, uttered those words during his 1973 walk on the moon, the kosher Concord wine brand he mentioned was his favorite substitute for a swear word. 

It was only a matter of time, then, before those wines found their way into hipster circles.

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19
Nov
2013
Jayne Cohen's picture

BRITISH-JEWISH FRIED FISH

Yield: 6-8 servings

  • 2 1/2 to 3 pounds sole, flounder, or similar white-fleshed fish fillets, no more than 1/2-inch thick (any stray bones removed with a tweezer)
  • Salt
  • 3 large eggs
  • About 2 cups matzoh meal
  • Freshly ground pepper
  • Optional additions: your choice of spices, such as, smoked paprika, ground cumin, coriander, cayenne, ground fennel
  • Olive, peanut, or grapeseed oil, for frying

Accompaniments:

Read More...

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