The Bard of Bat Yam, Poet Laureate of Zion's Fried Salmon Strips with Garlic Sauce

Ingredient

2 lb. chicken breast  strips
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. oregano
1 clove garlic, minced
1/4 c. grated Parmesan cheese
1 1/2 c. bread crumbs
2 eggs
1/4 c. milk
Oil for frying

Garlic Sauce

Cook chicken strips  in boiling salted water until they turn white.. Drain on paper towels. Mix together salt, pepper, oregano, garlic, cheese and bread crumbs. Beat eggs and milk. Dip chicken strips in egg mixture, then in seasoned bread crumbs. Heat oil in deep skillet and fry chicken  until golden brown. Pour Garlic Sauce over the shrimp, serve immediately.


GARLIC SAUCE:

2 cloves garlic, minced
1/4 tsp. oregano
2 sprigs parsley, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 c. oil

Cook garlic, salt, oregano, pepper and parsley in oil until the garlic is light brown.

Bellini Not kosher 6 Yehielli St., Tel Aviv Tel: (03) 517-8486

For Italian fare with flair, Bellini fills the bill.





A culinary jewel in Tel Aviv offering delightful Italian cuisine in a charming setting, Bellini has become a favorite among Italian food aficionados.

Nestled in the Suzanne Dellal plaza for more than 20 years, Bellini is the place to go before or after a performance. In winter, sit in the Tuscan farmhouse setting, and in the summer enjoy peoplewatching on the plaza from the outdoor tables. Rough stucco walls, tiled floors and a highbeamed ceiling accommodate tables covered in red or greencheckered cloths.

Bellini features a selection of classic Italian starters and main dishes such as pasta, fish, meat and seafood. Its wine list has a good selection of Italian wines, wellknown Israeli wines and a choice of boutique wines.

Upon sitting down, we were served the house cocktail (complimentary for every diner) – a frozen variation on the beverage for which the place is named. It was very tasty.

We started our meal with the salmon ceviche (NIS 48). I’m a sucker for a good ceviche, and this place delivers that. It was a delectable fusion of sweet, spicy and citric. The fish in the ceviche was very fresh, and the sauce was potent and flavorful without overpowering the fish.

This was followed by Roman artichokes with roasted wild mushrooms on a bed of soft polenta (NIS 48). Slightly charred and smoky, the tender artichoke leaves and stems were delicious.

The polenta was rich, creamy and comforting.

Next up was the entrecote risotto (NIS 94). The creamy and al-dente texture of this dish simply blew me away. The slices of entrecote were tender and juicy, and the flavors were rich and fragrant without being overly oily or heavy.

After a bit of a breather and enjoying two glasses of a lovely red from the Petit Castel Winery, it was on to mains.

First up was corvina fillet on a bed of gnocchi. The fish was cooked perfectly, with crispy skin, and I could really taste the meatiness and freshness of the corvina.

We then tried the black truffle gnocchi (NIS 74). The gnocchi at Bellini are pillow pockets of paradise. I have never had such light and fluffy gnocchi in my life.

The sauce was creamy and flavorful, with just the right amount of truffle. Each bite was pure melt-in-your-mouth-comfort food heaven.

This was followed by the pepperoni pizza (NIS 59). The crust was perfect – crisp on the outside and pleasantly soft on the inside.

The pizza also wasn’t dripping in cheese, so the ingredients really stood out.

Last, we were served the veal schnitzel with artichoke hearts, sun-dried tomatoes, capers, white wine and lemon, served with roasted potatoes. The schnitzel was absolutely divine. It was tender and not overly seasoned, so you could actually taste the meat. It wasn’t drenched in sauce either, so it was still crispy and didn’t taste oily.

Meanwhile, we were served shots of the Italian aperitif Sambuca, which was brought to the table burning with blue flame, with coffee beans.

The liqueur helped, so we were ready for dessert. We shared the tiramisu and the lemon cheesecake. Both were sinfully good.

Bellini has carefully kept an old world atmosphere while serving top-of- the-line dishes. For a gourmet meal with elegant atmosphere and nearly faultless service, Bellini has it covered.

Goocha Not kosher 171 Dizengoff St., Tel Aviv Tel: (03) 522-2886

Quite by chance, I recently discovered one of the secrets to the success of the popular Goocha Seafood and Bar chain. At an outing to the Ashdod headquarters and impressive showroom of Cancun, one of Israel’s leading importers of seafood, the owner of the company told me that Cancun is a partner with Goocha. The sight of the beautiful fish and seafood displayed on the glittering ice, together with this new information, was all the motivation I needed to schedule a visit to Goocha.

“Our association with Cancun not only gives us preferred access to the finest seafood,” says Goocha chef Eitan Sasson, “but it also enables us to offer our customers the best possible prices.”

Sasson has been with Goocha since it was founded in 2004 as a small eatery on Ben-Gurion Street in Tel Aviv. Since then, it has expanded at its original location to occupy the entire corner at Dizengoff and opened two more restaurants: one in Ramat Hahayal and The Diner by Goocha on Ibn Gvirol.

According to Sasson, the menu has expanded as well, now encompassing 12 categories.




“We specialize in mussels,” he adds. “We sell half a ton of mussels a year.” In fact, Goocha is known for its Sunday night mussels special: half a kilo of mussels, fries and draft beer for NIS 85.

Justifying the word “bar” in the restaurant’s name, Goocha has a separate bilingual wine and alcohol menu, including seven specialty cocktails. Our waiter recommended the Citrus Mojito (NIS 42), which turned out to be far from any semblance of a mojito worthy of the name, since it did not contain even a bit of rum. Nonetheless, this blend of vodka, red (i.e., blood) orange liqueur, lemon and orange, garnished with mint, was excellent.

The house sangria (NIS 39) – red wine and orange liqueur, with slices of orange and apple and a cinnamon stick – was equally good.

Refreshingly cool in the summer, it can also be ordered warm in the winter.

We embarked on the food portion of the menu with the first of several of chef Sasson’s personal recommendations: tuna tartare with tobiko and herbs (NIS 53). The exceedingly fresh chopped raw tuna studded with the premium roe was served on a citrus vinaigrette that enhanced the fish mixture nicely.

Our second starter was grilled calamari with goat cheese (NIS 54).

Once again, the freshness of the calamari was evident, while the accompanying zesty cheese, tomato, olives, red onion and jalapeno pepper infused it with the flavors of Provençal, with an added touch of heat. We mopped up the terrific dressing with the dark house bread.

The list of mixed seafood dishes on the menu presented us with some tough choices to make, but the scallops and shrimp in truffle cream (NIS 75) eventually won out.

We were then quite startled to discover what the menu left out of the description: The seafood was actually buried under both a mound of mashed potatoes and a pile of French fried onions. Despite the overwhelming amount of carbohydrates, and slight dearth of shrimp, the scallops that practically melted in the mouth and the decadently rich sauce rewarded us for our selection.

Our final main course, from the pasta sea section of the menu, combined the best of both undersea worlds: shellfish plus the fins-and-scales variety. The sea bream and seafood on butter and herb gnocchi (NIS 83) paired perfectly grilled filleted fish with shrimp and mussels on a bed of plump pillows of potato pasta.

This dish gave us the opportunity to enjoy Goocha’s famed mussels, and the large, meaty, briny molluscs lived up to their billing.

The dessert menu contained some discrepancies between the English and Hebrew versions. The former had frustratingly skimpier descriptions than the latter.

Nonetheless, the mascarpone cheesecake (NIS 39) and caramel flan (NIS 38) were both superlative finales to our filling meal: light and sweet confections with welcome crunchy counterpoints – pistachio nuts sprinkled on the cheese mousse and an alfajor cookie on the flan, respectively.

To further leverage its connection with Cancun, Goocha offers a business lunch on weekdays (a starter, bread and a drink for NIS 15 added to the cost of the main course) and a special sea bream meal weekdays until 6 p.m. for NIS 69.

Sydney Baker's Latvian Styled Onions

Latvian cuisine

Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the east coast of the Baltic Sea.

Latvian cuisine has been influenced by other countries of the Baltic rim.] Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs and pork. The Latvian cuisine is markedly seasonal - due to pronounced four seasons in the climate of Latvia, each time of the year has its own distinctive products, tastes and flavors. Latvian food is generally quite fatty, and uses few spices.

Contemporary Latvians usually eat three meals a day. Breakfast is normally light and usually consists of sandwiches or an omelette, with a drink, often milk. Lunch is eaten from noon to 3 p.m. and tends to be the main meal of the day; as such it can include a variety of foods, and sometimes also soup as an entrée and a dessert. Supper is the last meal of the day, with some choosing to eat another large meal. Consumption of ready-made or frozen meals is now common.

Common foods and dishes

Latvian cuisine is typical of the Baltic region and, in general, of northern countries. The food is high in butter and fat while staying low in spices except for black pepper, dill or grains/seeds, such as caraway seeds. Latvian cuisine originated from the peasant culture and is strongly based on crops that grow in Latvia's maritime, temperate climate. Rye or wheat, oats, peas, beets, cabbage, pork products and potatoes are the staples. Meat features in most main meal dishes. But fish also is commonly consumed due to Latvia's location on the east coast of the Baltic Sea: smoked and raw fish are quite common. Latvian cuisine offers plenty of varieties of bread and milk products, which are an important part of the cuisine. A lot of popular dishes in contemporary Latvia come directly from other countries, at times as a result of their historical domination. For example dishes adopted from Soviet cuisine include siļķe kažokā (herring and beetroot salad), various dumplings, šašliks (shashlik) and many others.

The most popular alcoholic beverage is beer.A national liquor is Riga Black Balsam.

This is one of a number of historical recipes I am posting from Sydney Baker  that he used at his Restaurant “Sydney’s” in Cape Town. Sydney. Sydney Baker was one of the founders of Fair Lady Magazine and the Fashion Director for over 25 years . He died in Cape Town on November 30th 2013 . He was 80 years old.

Ingredients:

2 tablespoons bacon drippings
5 large onions, sliced medium-thick
1/2 cup toasted breadcrumbs
melted butter
1/2 cup grated mild cheese
salt
pepper

Directions:

1.Preheat oven to 350°F.
2.Heat bacon drippings in a large skillet.
3.Add onions and saute until lightly browned.
4.Place onions in a baking dish and sprinkle with bread crumbs.
5.Drizzle with a little melted butter.
6.Sprinkle cheese on top.
7Bake about 15-20 minutes, or until browned.

Serves 4

Sarah Kaplan Drus's Potato Kugal

The History of the Kugal 

Kugel (קוגל kugl, pronounced IPA: [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from egg noodles(Lokshen kugel) or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov.

Etymology

The name of the dish comes from the Middle High German kugel meaning "sphere, globe, ball"; thus the Yiddish name likely originated as a reference to the round, puffed-up shape of the original dishes (compare to German Gugelhupf—a type of ring-shaped cake). Nowadays, however, kugels are often baked in square pans.

While Litvaks (Jews from Lithuania, northern Poland and northern Russia) call the pudding "kugel," Galitzianers (Jews from southeastern Poland and the western Ukraine) call it "kigel." 

History

The first kugels were made from bread and flour and were savory rather than sweet. About 800 years ago, cooks in Germany replaced bread mixtures with noodles or farfel.[3] Eventually eggs were incorporated. The addition of cottage cheese and milkcreated a custard-like consistency common in today's dessert dishes. In Poland, Jewish homemakers added raisins, cinnamonand sweet curd cheese to noodle kugel recipes. In the late 19th century, Jerusalemites combined caramelized sugar and black pepper in a noodle kugel known as "Yerushalmi kugel" or "Jerusalem kugel," which is a commonly served at Shabbat kiddushes and is a popular side dish served with cholent during Shabbat lunch.

In Romania, this dish is called Budinca de Macaroane/Paste Fainoase (Maccaroni/Pasta Pudding), and it is a traditional Romanian dish. In certain villages throughout the country it is known as "Baba Acolo". It is made with or without cheese, but it most always includes raisins.
Savory kugel may be based on potatoes, matzah, cabbage, carrots, zucchini, spinach or cheese.

A similar traditional Belarusian dish is potato babka.

In Lithuania, this dish is called Kugelis. It is baked potato pudding and it is a traditional Lithuanian dish. The main ingredients are potatoes, onions, and eggs. It may be spiced with salt, black pepper, bay leaves, and/or marjoram.




This is simply hash browns given amazing flavor and crispness from the schmaltz. Potato kugel is no different from latkes, except that schmaltz is added to the mixture here, whereas latkes are shaped into patties and then fried in schmaltz. (Potato kugel is considerably different from noodle kugel, which uses cheese and more eggs and is sweetened with sugar and spices.) The eggs allow you to call this a kugel, but it’s basically just a giant latke—every bit as tasty, twice as easy, and the cook can sit down with everyone else and eat it hot.

I shred potatoes by hand on a box grater because it’s faster than cleaning up the food processor, but feel free to use a processor fitted with the shredder blade.

I like to cook this kugel in a 12-inch/30-centimeter cast-iron skillet because it’s so convenient and makes a great serving vessel, but a baking dish will work perfectly fine. Leftovers can be reheated in a toaster oven; try serving leftovers with a poached egg on top!

Ingredients

1 large Spanish onion
3 large russet potatoes, peeled and submerged in cold water
1/2 cup/120 grams schmaltz
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 large eggs, beaten
2 tablespoons/15 grams matzo meal

Directions
Preheat the oven to 400°F/200°C.

1. Grate the onion on the medium holes of a box grater. With your hands, squeeze out as much liquid as possible and put the onion in a large bowl. Grate the potatoes. After each potato, put the shreds in a kitchen towel and squeeze out as much liquid as possible, then toss it with the onion to prevent it from turning brown.
2. Grease a large skillet or baking dish with a little schmaltz. Add the remaining schmaltz to the potato mixture and toss well.
3. Add the salt and pepper to the eggs and beat them some more to distribute the seasoning. Add the eggs to the potatoes and onion and toss to thoroughly mix everything. Add the matzo meal and mix to incorporate. Transfer the mixture to the skillet or baking dish and smooth out the surface to make it level.
4. Bake the kugel until it’s cooked through and golden brown and crisp on top, about 1 hour. This can be completed a half hour before you want to serve it and then reheated in the oven for 10 minutes before serving.

Serves 6 to 8.

Fay Drus's Cheese Cake Topped with Fresh Strawberries ( Variation)

Original recipe makes 1 – 9 or 10 inch springform pan
1 1/2 cups graham cracker crumbs
1/2 cup white sugar
1/4 cup butter, melted
5 (8 ounce) packages cream cheese, softened
5 eggs
2 egg yolks
1 3/4 cups white sugar
1/8 cup all-purpose flour
1/4 cup heavy whipping cream

Directions

Preheat oven to 400 degrees F (200 degrees C).
Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

Raisa (Restaurant) 8 Rabbi Yohanan St., Jaffa Tel: 052-449-9188

Dining is warm and wonderful at this Jaffa gem


Situated in the heart of the Jaffa Flea Market (Shuk Hapishpishim), Raisa is the kind of restaurant that everyone wants in their neighborhood. Chef Uri Levy combines the finest in locally sourced ingredients for a gastronomic sensation that, together with a stylish, relaxed atmosphere, makes a visit there an appealing dining experience.

Upon entering, one is immediately struck by the warm, welcoming atmosphere of the restaurant. There is a large bar in the center – that is packed on weekend nights – and seating areas inside and on the sidewalk.

Sitting outside, my dining companion and I were immediately served delicious cocktails, setting the tone for an evening of fine food.

We began with the lamb cigars (NIS 38). Served with tehina, the cigars were crisp and crunchy on the outside, while the meat inside was juicy and tender. This was comfort food at its best.

Next up was the roasted cauliflower with black tehina (NIS 44). Roasted perfectly, the cauliflower was buttery in tenderness, and the florets were nicely browned and had a bit of crispiness.

This was followed by tuna tartare served with eggplant and herbs on thin slices of pita (NIS 56). The dish was very nicely flavored, yet subtle enough to let the fish speak for itself.

We were then presented with fish carpaccio with watermelon, mint, cilantro, shallots and chili (NIS 56).
The fish was so fresh that it melted in the mouth, and the chili added a snappy textural kick, which made a nice contrast to the sweet watermelon.

After a bit of a breather and two more cocktails, it was on to the main dishes. First up was the lamb and chicken shwarma served on a flatbread with tehina, tomatoes and chili (NIS 68). The meat was cooked to perfection, moist, juicy, well seasoned, with every ingredient playing off each other like a chamber ensemble. It looked like the shwarma was going to be difficult to eat and I was worried I’d end up dripping it all over myself, but it was much easier to eat than it looked.

This was followed by a Middle Eastern classic, arayes: grilled pita stuffed with rich, seasoned minced lamb (NIS 58). Surrounded by creamy tehina, it was delicious and surprisingly not greasy (unlike how minced lamb often tends to be).

Last, we were presented with a grilled tuna fillet on a bed of artichoke, olives, capers, mangold tomatoes in a crab sauce. The tuna was crisp on the outside, but the inside was absolutely perfect: not a bit overdone nor underdone. As I cut into it, the fish fell apart on the knife and slowly melted on the tongue.

For dessert, we shared the homemade cheesecake (NIS 36).

The consistency and texture were on point, and I consider myself to be a bit of a cheesecake snob.

Overall, it was a delicious dinner.

Everything we had was fresh, flavorful and prepared with just the right amount of ingredients.

Service was exceptional. The wait staff were constantly attentive to filling our water glasses, and when a dish was finished, the plate was whisked off the table. A wonderful place for an intimate date or a large, lively group.

Raisa (Restaurant) 8 Rabbi Yohanan St., Jaffa Tel: 052-449-9188 ( not kosher)