1 skin on center-cut salmon fillet, about 1 ½ pounds
1 cup sugar
1 cup sea salt
1 T ground allspice
1 T freshly ground black pepper
1 T ground fennel
1 T ground star anise
Grated zest of one lemon, one lime and one orange
½ fennel bulb, trimmed
Dill Crème Fraiche:
½ cup crème fraiche
½ cup sour cream
1 T chopped fresh dill
1/8 t salt
Grated zest of one lemon
1 yellow onion
1 very large russet potato, about one pound, peeled
1 large egg
1 t salt
Freshly ground pepper
2 T all-purpose flour
¼ t baking powder
Canola oil for frying
Using a sharp knife, cut 10 to 12 evenly spaced small slits in the skin of the salmon. To make the curing mixture, in a bowl, stir together the sugar, salt, all of the spices and all of the citrus zests, mixing well. Using a mandolin or sharp knife, thinly shave the fennel bulb, then add it to the bowl and mix well.
Lay a long sheet of plastic wrap on a sheet pan, and spread half of the curing mixture on the plastic wrap, forming it into a rectangle about the size of the salmon fillet. Place the salmon, skin side down, on top of the mixture. Spread the remaining curing mixture on the flesh side of the salmon, then wrap the salmon tightly in the plastic wrap. Refrigerate the salmon on the tray for 3 days, turning the salmon over once a day. When the salmon is ready, unwrap it, rinse it well, dry it well and then re-wrap it. It will keep in the refrigerator for one week.
In a small bowl, stir together all of the ingredients, mixing well. Refrigerate until serving.
Place a fine-mesh strainer over a bowl. You will use the strainer to drain the grated onion and potato. Using medium holes on a hand grater, grate the onion and place in the strainer. Then grate the potato and add to the strainer. Be sure to grate the onion first, as the potato will oxidized and discolor quickly. Mix together the grated onion and potato in the strainer, then press down gently to remove excess liquid. Transfer to a bowl.
Add the egg, salt and a few grinds of pepper and stir to mix. When the ingredients are evenly combined, add the flour and baking powder and mix well.
Pour the oil to a depth of about ½ inch into a heavy frying pan (preferably cast iron) and heat to 325 degrees. To form each latke, drop a heaping tablespoon of the potato mixture in the hot oil and fry, turning once, for about 4 to 6 minutes, or until brown and crispy on both sides. Be careful not to crowd the latkes in the pan. When they are ready, using a slotted spoon, transfer to a paper towel. You should have about 18 latkes. To serve, thinly slice the salmon. Place three latkes on each of six plates (or serve on a platter), spoon a dollop of the crème fraiche on each hot latke,
then lay a salmon slice on top.
This post was submitted by MITCH ROSENTHAL.
1 kilo of mixed peppers (red, yellow, orange)
1 ½–2 white onions (they’re purple in the summer—well, Southern Italian onions are)
¼ cup of red wine
5-6 espresso spoons of sugar
Cut peppers into short strips (quarter the pepper and cut into finger-width strips), take out all the membrane (and I mean alllll the membrane) and seeds.
Slice the onions thinly—if they’re really pungent, soak them in water and then towel dry them. Sauté at low heat (with the peppers) in a covered pan with olive oil, turning occasionally until cooked. After they’re cooked, add a few pinches of salt.
Take the peppers and onion out into a bowl (with a fork), reserve the oil.
Core three tomatoes and slice them into the frying pan, squash them with a fork.
Add ¼ cup of red wine vinegar, and 5–6 espresso spoons of sugar. Cook on a medium flame, uncovered, until juice is evaporated.
Pour over the peppers, mix, and serve.
Perfect for cena. Delicious with friselle (a special type of double-baked bread), caciocavallo cheese, and a chunk of soppressata. Don’t forget a nice little glass of greco.
This post was submitted by MARCIA GAGLIARDI.
This is my great grandmother’s recipe. My mother has fond memories if going with her grandmother to Eastern Market in downtown Detroit to get the ingredients.This tradition has continued- but we go to the local farmer’s market. A whole day is spent washing the pickles, peeling the garlic and sterilizing the bottles etc. Then there was the production line of filling the jars. Everyone had a job. The hardest part was waiting 3 weeks to sample our work.
1 tbsp kosher salt
1 tbsp pickling spices
1 dried hot pepper
2-3 garlic cloves
Handful of fresh dill (unwashed)
Use wide mouthed glass quart jars. Sterilize jars in dishwasher. Sterilize lids and rings in boiling water.
In each quart, put in spices. Put in washed pickles. Cover with cold water. Close, shake and put upside down for 1 hour. Tighten lids again. Turn right side up. Let pickles stand at least 2-3 weeks
This post was submitted by Kim Samek.
Leeks are often used as a symbol of Spring on the Passover Seder plate. Their bright green color and gradation of tone from white to wintery dark green, reminds us of our transition to a new season and rebirth as the earth awakens.
If you use leeks on your Seder plate, buy extra so that you will have them handy for this easy side dish. If you don’t, pick them up when stocking your vegetable bin so you can enjoy the mellow onion flavor of these delicious croquettes (a latke by another name, I know).
Originally published in 4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors.
This post was submitted by Liz.
14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
1 head of cauliflower, outer leaves removed and discarded (or slice and saute them with garlic – they’re surprisingly delicious!), cut into bite-sized florets
Extra virgin olive oil
Coarse sea salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian Parsley
1. Preheat the oven to 400 degrees F
2. Toss the chickpeas and cauliflower together in a large roasting pan
3 tablespoons of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark and the cauliflower is quite soft, about 45 minutes.
3. Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper.
4. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.
5. Serve warm or at room temperature.
This post was submitted by Michelle Berkowitz.
Inspired by Yotam Ottolenghi’s cookbook, “Jerusalem”- an Israeli interpretation of simple greens dish.
Chard or kale
Schug (or chili paste)
Salt and Pepper
Saute onion and garlic in olive oil. Add greens and cook until wilted. Add beans and continue to cook. Mix the honey, tahini, schug, salt and pepper and add to pan. Cook together for 3 minutes.
This post was submitted by Sarah Newman.
Juice of 1 lemon
2-3 tbsp pure tahini
1 tbsp olive oil
1-2 tbsp tamari (optional)
½ tsp black pepper
1 tbsp water (optional)
Shake all ingredients in a jar. If not using tamari, add sea salt.
This post was submitted by Rachel Newman.
1 lb mushrooms
1 white onion
2 cloves garlic
½ cup sherry
12-14 ounces vegetable broth
Flour to thicken
Kosher sea salt
Saute onions and garlic in olive oil. Add sherry and broth. Stir and add flour, a little at a time until desired thickness. Add sea salt to taste.
This post was submitted by De De.
My step-daughter (age 18) had never tasted kugel until I married her dad. She loved it and wanted it for every meal. She is a vegetarian, so every Thanksgiving I make one for her in the shape of a turkey and we call it “kugelurkey”!
1 lb cottage cheese
½ pint sour cream
1 stick butter
12 oz noodles
1 tsp vanilla
1 tsp cinnamon
1 cup raisins or dried cranberries
Cool noodles as per directions on package and drain. Mix together the eggs, ¾ of the butter, sour cream and cottage cheese. Add vanilla, cinnamon and raisins and stir in with noodles. Dot with remaining butter. Bake at 350 degrees for 45 mins-1 hour. Serve hot or cold.
This post was submitted by Merle Orelove.
I’m an urban farmer. I eat what I grow. I harvest an abundance of greens every day- to juice, eat raw, steam and saute
Chop real small. Saute with low heat.
This post was submitted by Steven Wynbrandt.