PREMIUM PROPERTIES IN ISRAEL FOR SALE OR RENTAL
Frugal Gourmet: What's On Tap For Sukkoth?
By: Suri Stern
GEFULTE FISH/STUFFED FISH
When I was in Antwerp, Belgium for shabbos, I was
served Gefulte Fish, the real stuff. The Europeans laugh
at the watered down American version, for what we eat as Gefilte
Fish is actually the stuffing that is supposed to go into a real fish.
I went to my fish monger, picked out a living fish, he kept it whole
as you can see, prefer white fish or carp, deboned it for me and
made a pocket for me. Then I took my gefilte fish recipe and
stuffed my fish. Above you can see my fish poacher with
carrots, bay leaves, peppercorns, onions, vinegar, sugar.
CLICK HERE FOR RECIPEWhen my friend, Ricki Fishbein, saw it, she who grew up
in Kfar Chabad, Israel told me it was the norm there. She explained
that the origins of gefilte fish was that because of the prohibition
of Borrer/separating the bad from the good, Jews would
not be able to take the bones out of a fish, therefore, by
grinding the fish, you Jews ensured that they would not transgress
the prohibition.
When doing research on gefilte fish, I came across a nostalgic
website, which I want to share with you:
www.gefiltefishchronicles.com.Quite humorous, a walk down memory lane.
I AM KEEPING THE CHALLAH BREAD PUDDING
RECIPE ONLINE, BECAUSE WITH SOME MANY
MEALS IT IS INEVITABLE THAT THERE WILL BE
A LOT OF CHALLAH LEFT OVER, AND THIS BREAD
PUDDING IS TO DIE FOR, ESPECIALLY WHEN SERVED
WITH HAAGEN DAZS WHITE CHOCOLATE RASPBERRY
TRUFFLE ICE CREAM, A LA MODE. FEEL FREE TO USE
LOW FAT MILK INSTEAD OF THE SUGGESTED
WHOLE MILK, LOL.
CLICK HERE FOR RECIPE
SEASON OPENER FOR THE OXTAIL STEW
So many people enjoyed it when I wrote about it the first
time around, and it is really wonderful for a Sukkah dish,
we are giving it a second round.
Readers wrote in wanting to know about my pot, it is a 13 quart
copper pot from William Sonoma. One is really not supposed to cook
tomato products in a copper pot because of the acidity, but cest lavie.
I serve it with broad egg noodles, enjoy.
CLICK HERE FOR RECIPE.
THE VERSATILE PIZZA
I've got one son, who, surprisingly, will not eat oxtails...
could you imagine? For him I make a meat pizza, either buy
the dough in any of our fine kosher stores, or it's easy to make yourself.
It is made with Hungarian Lecho, which is basically sauteed tomatoes,
peppers and onions.
CLICK HERE FOR RECIPEAND, FOR DESSERT...
LEMON MERINGUE
Refreshing taste. Cuts through the heaviness of the oxtails.
DO NOT DARE USE BOUGHT LEMON CURD. It's worth
the effort making your own...at a fraction of the cost...
AND THAT IS FRUGAL.
CLICK HERE FOR RECIPE
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