While looking for a topic for today’s blog, I was glancing through some food ideas and “Try a New Vegetable: Jerusalem Artichokes” jumped out at me. Naturally since Israel grows some of the most succulent and delicious produce in the world, I thought that a new delight from Israel was being presented.
It turned out that Jerusalem Artichokes are not from Israel at all but named after the most special city on the planet. It really makes one wonder. Regardless, having been introduced with the veg., I thought I would pass it along with some words by Kelly Rossiter of TLC a Discovery Company.
“We are now into mid-January and localRead More
HISTORICAL SITES IN ISRAEL
The History of Tel Aviv ... One hundred years ago Tel Aviv was a sand dune. In 1910 a new city was founded next to the old city of Jaffa, the port used by King Solomon to bring in the cedars of Lebanon to Israel for the construction of the first Temple. Tel Aviv was the first all Jewish city in the world when it was founded.
The most important meal of the day in the Israeli manner. A distinctive style of breakfast that originated on the typical Israeli collective farm called a kibbutz.
If you’re reading this on an empty stomach, go get a snack. Prepare to salivate!
My friend Gloria Kremer is a divine cook who loves to try new recipes while maintaining family traditions.
Apple, cinnamon & walnut cake
... Source: "THE BOOK OF NEW ISRAELI FOOD" BY JANNA GUR
Jewish culinary traditions often date back to Biblical times. Yet while Jews as a people have endured for over 3000 years, the modern state of Israel is relatively young. That coupled with the instability of the Palestinian conflict, have made it difficult for a truly national Israeli cuisine to develop. Nevertheless, a steady influx of Jewish immigrants from around the world has made for an exotic mix of flavors on the Israeli table and in the street.
Mounts Gerizim and Ebal
Located between Mt. Gerizim (left) and Mt. Ebal (right) Shechem is preeminent in the biblical record, beginning with God's promise of the land to Abraham. Later Jacob would return her with his family and settle shortly. During the Conquest, the twelve tribes gathered on these two hills to recite God's Law and the blessings and curses that accompanied obedience and disobedience.
The Isrotel Exclusive Collection for the perfect getaway hotel and exclusive boutique hotels all over Israel.
Wine suggestion: an oaky, Israeli, Gali Pinot Noir
Grilled Fish in a Spicy Lemon Marinade
... Serves 4
4 firm, mild white fish fillets such as grouper, sea bass, flounder, cod or halibut, each about 6 oz.
Sea salt or kosher salt, to taste
1 small yellow onion, diced
1 walnut-sized piece of fresh ginger, peeled and thinly sliced
1 small bunch fresh cilantro, chopped
1 Tbs. chopped garlic
1/2 tsp. cayenne pepper flakes
2 tsp. grated lemon or lime zest
1 tsp. freshly ground pepper
1/4 cup lemon or lime juice
1/4 cup olive oil
1 lemon or lime, quartered (optional)
1. Place the fish fillets in a nonaluminum container and season lightly with salt.
2. In a food processor, combine the onion, ginger, cilantro, garlic, chili, lime zest, pepper, lemon or lime juice and olive oil. Using on-off pulses, pulse until a paste forms.
3. Rub the paste evenly over both sides of each fish fillet. Cover and marinate in the refrigerator for at least 2 hours or for up to 4 hours. (We marinated 2 hours and it was great.)
Cooking Method: We lined a shallow baking pan with baking paper and placed the fish, with its marinade, in it. Popped the whole thing in the fridge for 2 hours. About 15 minutes before we needed to serve, we heated the oven grill and grilled the fish in there, without turning it over, for 10 minutes. Grilled this way, a certain amount of sauce formed in the baking pan, which we spooned over the fish as we served it. Very delicious! Make sure to have plenty of fresh bread on hand to mop it up.
The original instructions are as follows: Prepare a fire in a charcoal grill or preheat a grill pan over medium-high heat. Season the fish fillets with salt again. Lightly oil the grill or grill pan. Grill the fish, turning once, until opaque throughout when pierced with a knife, 3 to 4 minutes per side.
Transfer to warmed individual plates. Serve immediately with lemon or lime wedges, if desired.
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