Topic: Recipes

Fig and Rosemary Cookies (with Gluten Free Option)

Ayala Sherman, adapted from food52 Ingredients 4 cups flour (1to1 GF baking flour) 1 tsp salt 2/3 cup extra virgin olive oil (or melted coconut oil) 2 egg yolks – room temperature 1 cup butter – room temperature 1 cup sugar 3 tablespoons chopped rosemary 1 cup chopped black mission figs Directions Cover figs with warm water until plump, approximately 20 minutes. Drain water and roughly chop figs to bite sized pieces. In a separate bowl, massage chopped rosemary with sugar. In a separate bowl whisk together salt with flour. In a standing mixer with a paddle attachment, beat the butter for 2-3 minutes to increase in volume. Add sugar mixture and continue beating for another 3-5 minutes. Add the egg yolks to butter/sugar mixture. Slowly drizzle in the olive oil and continue beating for another 1-2 minutes. Add flour/salt mixture to the wet ingredients. Fold in figs. Mix by hand with spatula Place dough on work space and knead together and separate into two flat discs. Refrigerate for 1-2 hours. Scoop using a mini ice cream scooper. Bake at 325 F convection (12 minutes) or 350 F regular (20 minutes) Cookies are done when they are a lightly golden […]

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Stufato di Fave, Carciofi, e Lattuga Romana (Braised Favas, Artichokes, and Lettuce)

Brought to you by Joyce Goldstein On Sunday, April 27, 2014, prolific cookbook author and chef Joyce Goldstein joined Hazon in Palo Alto for the Jewish Food Festival. She shared with us the health benefits of the California Mediterranean diet and took us on a culinary journey of Sephardi recipes, including this recipe for a spring vegetable ragout to feature at your Passover seder. Ingredients 1 lemon 6 large artichokes 2 pounds fava beans, shelled (about 1 generous cup) 2 small heads romaine or butter lettuce 4 tablespoons extra-virgin olive oil, or as needed 4 tablespoons chopped fresh flat-leaf parsley 4 tablespoons chopped fresh basil Salt and freshly ground black pepper to taste 1/2 cup water or vegetable stock, or as needed Gremolata of grated zest of 2 lemons, 6 tablespoons chopped fresh flat-leaf parsley or basil, and 1 tablespoon finely minced garlic 1 pound trimmed asparagus, cut into 2-inch lengths, or 1 cup shelled English peas, optional additions Instructions Fill a large bowl with cold water. Cut the lemon in half and squeeze the juice into the water. Working with 1 artichoke, remove all the leaves until you reach the pale green heart. Pare away the dark green area […]

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10 Ways to Make your Shavuot More Sustainable

Here are the Top 10 quick and useful suggestions from Hazon, to make your Shavuot more healthy and sustainable. To find out more information and suggestions from Hazon for Shavuot, visit the Hazon Shavuot Resource Page. 1 – Shavuot Recipes 2 – Understand the Dairy Connection Although everyone agrees that the food of choice for Shavuot is cheese (most typically blintzes, crepe-like pancakes filled with farmer cheese, or a Sephardic [Mediterranean Jewish]equivalent such as burekas, cheese-filled dough pockets), there are differences of opinion (some quite charming) as to why it is a custom. 3 – Choose the Right Kind of Dairy Traditionally, Shavuot is a dairy-laden holiday, with cheesecake and blintzes and burekas up the wazoo. Check out the Hazon Food Audit Toolkit and Food Guide for links to Kosher sustainable dairy providers. 4 – Eat Dairy Responsibly If you are looking to dive into the kitchen, head over to our Healthy and Sustainable Shavuot Menu with recipes and resources to bring delicious local seasonal treats bursting with spring flavor to your dairy-based feast. 5 – Learn about Adamah Dairy Our friends at Adamah have built a thriving dairy operation based on Jewish and sustainable food values. Check out these articles and podcasts on their amazing work: Goat […]

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10 Ways to Make your Passover More Sustainable

Here are the Top 10 quick and useful suggestions from Hazon, to make your Passover more healthy and sustainable. To find out more information and suggestions from Hazon for Passover, visit the Hazon Passover Resource Page. 1 – Passover Recipes Charoset from Around the World 2 – Plan Ahead In the time leading up to Pesach , be mindful of what you buy. Try to finish those “almost empty” containers in your fridge, and half empty bags of bread, rather than automatically resorting to buying new. You can get rid of chametz in the most sustainable and cost effective way by planning ahead in order to use up as much as you can of what you have before the start of pesach. 3 – Invest in Passover Dishware Pesach is a time when many families break out the fine china and heirloom silverware. It is a good investment, cost effective, and a sustainable method to invest in a set of Pesach dishware, that way you do not need to buy disposables every year.  However, if you’re using disposable plates this year, use post-consumer waste paper or plant-based ones. For some great compostable disposable dishwear products, check out Leafware, Go Green in Stages, Let’s Go Green, and World […]

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10 Ways to Make your Purim More Sustainable

Here are the Top 10 quick and useful suggestions from Hazon, to make your Purim more healthy and sustainable. To find out more information and suggestions from Hazon for Purim, visit the Hazon Purim Resource Page. 1 – Purim Recipes 2 – Edible Groggers Serve crispy, crunchy, NOISY foods this Purim (try things like: fresh veggies and yogurt-dill dip, blue corn chips and salsa or home made pita chips with your favorite store-bought or home made hummus). As guests snack away, their crunches will let Haman know what a wicked, wicked man he really was. 3 – Can the Canned Fruit! You may want to buy fruit for your hamentashen filling, but try your best to avoid fruit from a can! Buy your fruit for your hamentashen in glass jars, or use fresh fruit. Cans (and most plastics) are lined with a chemical called Bisphenol-A (BPA) which is an endocrine disruptor, and a chemical that all should try their best to avoid. Learn more about Bisphenol-A from Grassroots Environmental Education. 4 – Sustainable Drinks Don’t forget to drink sustainably this Purim. Pick an organic wine from our kosher, organic wine list. For some celebratory Whiskey for Purim, check out the Koval Distillery in Chicago for organic spirits. Or mix your […]

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chamin

How Chamin (Ancient Sabbath Stew) Came To Philadelphia

Originally posted on The Philadelphia Jewish Voice By Ronit Treatman Please enjoy this clip I filmed about how chamin (Portuguese cholent) came to Philadelphia.  It was filmed at Stenton Mansion, one of the best-preserved colonial homes in Philadelphia.  I would like to extend my special thanks to Marlene Samoun for permitting me to use her soulful rendition of the ladino folk song Morenika in this clip. Jewish contact with Spain may go as far back as the Kingdom of Solomon.  It is thought that Southern Spain was the country of Tarshish.  Tarshish was the furthest place west that people could sail to from Ancient Israel in Biblical times.  There was a continuous Jewish presence in Spain until March 31, 1492. (more…)

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