Monthly Archives: May 2013

Phoenix represented in El Al Torah Scroll for the Unity of Israel

JN Blog

Right before the start of Shavuot, on May 14, Israel’s chief rabbis, the British ambassador to Israel, airline employees and others took part in an event to mark the completion of the writing of the El Al Torah Scroll for the Unity of Israel.

El Al CEO Elyezer Shkedy, who initiated the writing of the Torah Scroll, said the project was motivated by a desire to help strengthen ties between the Jewish population in Israel and around the world.

Shkedy told a group of journalists about this Torah during the American Jewish Press Association’s press tour in January and I was fortunate enough to “write” a letter in this Torah (through a scribe, of course) during an El Al-sponsored dinner at a Tel Aviv restaurant. I feel like I was in very good company, as thousands of people have inscribed a letter in the Torah Scroll for the past three years —…

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Israel Impressions 7: Jerusalem, Inside the Old Walled City

Rosemary's Blog

The Old City of Jerusalem is a labyrinth of narrow streets contained in a walled fortress, with access by one of seven gates:  the Golden (or Lion) gate, Herod’s Gate, the Damascus Gate, the New Gate, the Jaffa Gate, the Zion Gate, and the Dung Gate.  Inside the walls is the Temple Mount with the Dome of the Rock and the Western Wall.  The city has four neighborhoods:  the Muslim Quarter, the Christian Quarter, the Armenian Quarter, and the Jewish Quarter.  Vendors, elbow to elbow in the narrow corridors of the souk, vie for buyers.  Christian pilgrims walk the Via Dolorosa and visit churches commemorating the life of Jesus.  Children go to school.  People live here, as evidenced by the water tanks, satellite dishes, and hanging laundry in the rooftop view above.  It is a busy and vibrant place.

 

 

 

 

 

 

 

 

 

 

 

 

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Mexican Matzo Ball Soup Recipe

Source: www.foodrepublic.com

Jewish - Matzo and chilies soupThis matzo ball soup recipe combines mushrooms in the matzo and chiles into the broth for heat.

We’re big proponents of not fixing that which ain’t broke, especially when it comes to cooking for the Jewish holidays. Grandmas and aunts can get a little wild if you tweak a classic recipe the wrong way. Thankfully, Chef Ivy Stark of Dos Caminos modified matzo ball soup, the Passover staple, in a way that’s so, so right.

Using subtle Mexican flavors, Stark infuses the broth with chile, garlic and epazote (a sweet, mild Mexican herb) and adds mushrooms to the matzo balls. Ready to start your own Passover tradition?

Servings: 6 to 8

Ingredients

Broth
4 quarts good chicken stock or broth

3 cascabel chiles, toasted

4 cloves garlic, roasted

1 piece epazote, stem and leaves

Mushroom matzo balls

1/2 cup crimini mushrooms, chopped fine

1/2 cup Shitake mushrooms, chopped fine

1/2 cup portobello mushrooms, chopped fine

1/2 teaspoon minced garlic

1 teaspoon minced shallot

1 tablespoon epazote, chiffonaded

1 cup matzo meal

4 eggs

1/4 cup Blended oil

1/4 cup seltzer water

1 teaspoon kosher salt

pinch of ground black pepper

Directions:

For the broth:
1. Bring all ingredients to a simmer in a pot for 45 minutes. Season to taste with salt and ground black pepper and strain.

For the mushroom matzo balls:
1.Heat the oil to a high heat in a large sauté pan.

2.Add in the mushrooms and sauté.

3.Add in the garlic and the shallots and cook until the mixture is dry.

4.Season with salt and pepper, stir in the epazote and remove from the heat to cool.

5.Place the matzo meal in a mixing bowl, add in the eggs and oil and stir in the mushroom mixture. Add in the seltzer and salt. Set aside for 10 minutes.

6.Bring water or stock to a boil in a large saucepan.

7.Using wet hands, roll the mixture into 1 1/2 ounce balls and drop into the boiling liquid one by one.

8.Cover the pot and reduce heat to a simmer. Cook undisturbed for 30 minutes.

9.Remove the cooked balls from the liquid and cool, then return to the soup and serve hot.

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