My daughter asked last night for a special birthday breakfast for this morning. In anticipation of the usual Monday morning rush, compounded with a 9 am appointment, I knew I needed to have prepared last night whichever batter I was going to use in the morning. But back late from a Bar Mitzvah last night, I was too tired to start whipping something from scratch. As necessity is the mother of all ingenuity, I had one of those sweet aha! moments. I decided to use my very own versatile mix (more about this will be coming very soon) to make a pan bread my mom used to make for us, which we all devoured and asked for more. I had never made this dish, though I always looked forward for the day I will tackle it, deconstruct it and come up with a recipe that could be duplicated. My mom does mot follow recipes—she is a bit-of-this-a-handful-of-that- kind of cook. So this dish was left to be as a sweet childhood memory. Until this morning. Referred to as ‘maklooba,’ which means to turn over, It is a traditional Yemenite pan fried pita-like bread. It looks like a thick, large pancake, but denser. After it is cooked, you tear it into large bite-size pieces, pour samna (ghee, or clarified butter) all over, sprinkle with sugar or drizzle honey, mix and serve while hot. When my youngest came into the kitchen, he crinkled his nose at the strange odor — the clarified butter. As a child, I found it offensive to my hyper sensitive nose. The flavor, though, is something else altogether. They, too, devoured it and asked for more. I know my mom will be pleased they did.

ronniefein:

Fish on the grill, sort of. I used a cast iron pan because I can’t find my wire fish basket and anyway, every time I grill fish just on the grids a lot of it falls through and down into the great ash beyond. Besides, cleaning a pan is a whole lot easier than cleaning the grids and/or the wire basket. 

I had set out to buy and grill some tuna but saw a beautiful, thick chunk of wild halibut at the fish store and couldn’t resist it.

You don’t need anything fancy when you grill fish. I just gave it a coat of olive oil and a sprinkle of sea salt, put it in the pan, closed the cover (the grill was hot). About 5 minutes later I turned the fish and gave it another 5 minutes. While the fish was cooking I made an almost instant salsa to go with it. This sauce would go with almost any plain grilled or broiled fish (or baked or sauteed). I have served this with grilled chicken breasts too.

Quickie Cooked Salsa

2 tablespoons olive oil

1 onion, sliced

2 cloves garlic, chopped

1 small serrano pepper, deseeded and chopped, optional

2 large tomatoes, chopped

2-3 tablespoons chopped fresh basil

Heat the olive oil in a saute pan over medium heat. Add the onion and cook for 3-4 minutes or until soft. Add the garlic and pepper, if used and cook for another minute. Add the tomato and basil and cook for about 4 minutes or until soft. Serve as a bed for grilled fish or chicken. Makes about 2 cups

Halibut- my favorite! Goes so well with a light tomato sauce. I also use the cast iron for this kind of dish. Haven’t had it in a while. You just inspired me to make it:)

Out of the oven! Kitchen smells heavenly.

Honey Spelt Hallah is about to go into the oven.

Palate pleasing, earthy Jerusalem Artichoke soup with a hint of fresh Rosemary and Thyme. You know you are on to something good when your child asks for seconds. Parve/ vegetarian/ vegan.

Can only inhale the sweet aroma. No tasting. Double recipe Hallah for daughter’s school musical potluck. Not the nicest braid, but definitely the easiest and quickest braiding method from two long strands.

Have been munching on Hallah left over from the Hallah workshop I ran this afternoon. Yum.

Simply Spelt Shlissel Hallah. Looks more like a boot than a key. Next time, I will braid and bake with an actual key inside the loaf.

Shlissel Hallah — Worldwide Hafrashat Hallah Tomorrow Morning

After seven or eight days of Matzah — the unleavened bread of affliction – the time comes for the first Shabbat dinner when we can indulge with the uncontested queen of all leavened breads—the Hallah, or, as you may, the Challah. The experience of baking Hallah at home borders on the spiritual, if only for being a celebration for our senses— the bursting-with-yeast aroma, the deep mahogany hue, the sweet flavor, and the soft, dreamy texture. Hallah is not just a loaf of bread.  It’s a connection. It’s an experience that grounds us in the presence. As such, baking Hallah is a practice of mindfulness and gratitude. Serving it to family and friends, is a nice way to say ‘I love you.’  It also connects us to our past.

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With one child not eating red meat, turkey breast is a safe bet for the flesh-eating constituency. It is also easy to make in advance, to have something to munch on during the holiday weekend. With the skin on, cooking a moist turkey breast is a challenge. So, when I ended up with a skinless turkey breast, I was concerned it would turn out too dry for my discerning eaters. I decided to roast it in a foil tent, with a meat thermometer. After I rubbed it in olive oil, honey, and cracked black pepper corn, I put it to rest over a bed of celery, onion, carrot, garlic, and rosemary. On top I put lemon wheels, onion and more rosemary. Lastly I added some vegetable stock. In the oven now. Let’s hope all these measures will make a moist turkey that will meet their approval. If not, I will cube it and turn it into curry turkey. Happy Passover.