"THE BOOK OF NEW ISRAELI FOOD" BY JANNA GUR
4 hot red peppers, cut into strips
2 sweet red peppers, cut into strips
1 cup fresh parsley, coarsely chopped
1 cup fresh cilantro, coarsely chopped
1 cup olive oil
2 tablespoons good quality paprika
8 pieces (about 6 ounces each) grouper or other saltwater fish, cut into large chunks
20 cloves garlic, peeled
1. Line a wide saucepan with peppers, parsley and cilantro.
2. Combine oil, paprika and salt. Dip fish chunks in the oil mixture and arrange in saucepan. Mix remaining oil mixture with garlic and 3 to 4 cups water and pour over fish.
3. Cook 10 to 15 minutes (depending on size of fish chunks) over high heat. Lower heat, cover and continue cooking for another 15 minutes until sauce thickens.
from Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
Layered Hummus and Eggplant with Roasted Garlic and Pine Nuts 1⁄4 cup balsamic vinegar 1⁄2 cup olive oil 1 teaspoon sugar 1⁄2 to 1 teaspoon kosher (coarse) salt, or to taste
From Cooking Jewish: 532 Great Recipes from the Rabinowitz Family (Workman) by Judy Bart Kancigor
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I happened to be testing Rita's Special Kugel the day before my sister-in-law Karina’s birthday party. Not realizing the party was catered, I brought it, but no problem – caterer Cathy Giannone of It’s a G Thing Caterers generously made room for it on the buffet. While we were eating, my brother, Gary, speared a candied walnut from Cathy’s outrageous salad and said, “Can you believe how good these are? You should put them in the kugel!” I said, “Get me the recipe and I will!”
These are the richest, crunchiest caramelized walnuts that ever graced a salad…or a kugel! But there’s never enough for either one, because the snackers get to them first. You can try this recipe with pecans or other nuts as well.
To add Toffee Walnuts to your kugel batter, strain them first to release any excess brown sugar.
1/2 cup (packed) dark brown sugar
1 1/2 cups walnut pieces
3 tablespoons butter