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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Spread a Little Excitement with Exotic Condiments

By Kathy Hunt





JewishWorldReview.com | Whether sweet, sour, spicy or a tad salty, condiments have added flavor and flare to food for countless centuries. While the most familiar -- ketchup, mustard and mayonnaise -- still bring pleasure to the palate, there is a wealth of unusual seasonings available to add to your plate. Everything from complex chutneys to simple, pureed tapenades now brighten the blandest of meals.

One of the fieriest condiments has to be harissa. A staple in North African kitchens, this crimson sauce consists of hot chilies, garlic, cumin, caraway seeds and sea salt. As an indicator of just how spicy it can be, commercially produced harissa comes in cans and jars bearing pictures of a volcano erupting.

To make harissa, soak dried red chili peppers and then, using a mortar and pestle, pounded into a paste. A few cloves of garlic, a pinch of sea salt, and several teaspoons of caraway and cumin seeds join the pulverized peppers under the pestle. A touch of olive oil occasionally moistens the ingredients.

Usually harissa accompanies couscous. In Tunisia, though, it's used as a sandwich spread. It also tops vegetables and seafood, giving both an extra kick. Some cooks add a little yogurt to their harissa and serve it as a dip.


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If harissa sounds too searing, consider another, milder North African offering, chermoula. It starts with a base of cilantro, parsley, garlic, lemon juice and olive oil, but it can also include ginger, red pepper oil, saffron, paprika, cayenne and even vinegar. Every country and cook in North Africa seems to have a unique chermoula recipe.

Unlike the multipurpose harissa, chermoula primarily serves one role: to enliven the taste of fish and shellfish. It does this by acting as a marinade for firm, white-fleshed fish or as a cold sauce for fried fish and shellfish.

When used as a marinade, the ingredients should either be processed with a little water in a food processor or pounded, also with water, in a mortar and pestle to produce a crunchy paste. For a cold sauce, roughly chop and then briefly refrigerate the ingredients. In either form chermoula can be stored in an airtight container in the refrigerator for one week.

A mainstay of South Asian dinner tables is chutney, a tangy condiment featuring minced herbs, fruits, vegetables and spices. Freshly prepared for each meal, chutney appears alongside curries, as a spread for bread, as a topping for cheese and as a flavor enhancer for milder dishes such as rice and dals.

The ingredients in this sauce vary according to region and personal taste. In Southern India creamy coconut is all the rage, while in Western India spicy herb reigns supreme. Delicious tomato chutneys, made using either ripe or green tomatoes, are a hit across India, as is the silky, piquant tamarind chutney.

But of the myriad of chutneys produced and consumed, one has become an international sensation -- the sweetly tart and chunky mango chutney. Made from green mangoes, ginger, raisins, vinegar and an assortment of spices, this condiment was initially served fresh in India. However, once British colonists became smitten with it, Indian cooks began to preserve, can, and ship this ambrosial, jam-like relish to Great Britain.

The mango craze spread throughout the United Kingdom and then infiltrated farther shores. Walk down the ethnic food aisle of any grocery store and you're bound to see at least three different brands of mango chutney. It's delectable and everywhere.

Less ubiquitous but no less delicious is the signature condiment of Provence: strong, salty tapenade. Based on the French word for "capers," tapenade resembles a thick, dark paste of pureed capers, black olives, anchovies and olive oil. It may also include such optional items as garlic, lemon juice, mustard and tuna.

In Southern France, cooks slather tapenade over crisp baguettes and serve it as hors d'oeuvre. Elsewhere tapenade tops seared fish steaks, grilled vegetables, crackers or warm pita bread. It also acts as a flavorful stuffing for oven-roasted tomatoes and works as a savory spread for grilled fish sandwiches.

Tapenade couldn't be easier to make. Either pound together the capers, olives, and anchovies or process them all in a food processor, add a little olive oil to moisten the mixture and serve. Tightly covered and refrigerated, tapenade will keep for two weeks.

When contemplating how to jazz up lunch or dinner offerings, consider spicing up your dishes with an exotic condiment. Chermoula, harissa, chutney and tapenade all add a little zing to the commonplace.



HARISSA


MAKES: 1/3 cup



  • Warm water, enough to soak the chili peppers

  • 12 medium-sized, dried ancho chili peppers

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

  • 5 cloves garlic, peeled

  • 1 tablespoon hot pepper paste

  • 2 tablespoons olive oil

  • 1/2 teaspoon sea salt


Remove the tops and seeds of peppers and place them in a bowl with enough warm water to cover them. Allow them to soak for about 45 minutes or until they are soft.

Meanwhile place the cumin and coriander seeds in frying pan and toast them over medium heat until golden and aromatic. Remove from the heat, cool and then grind in either a spice or coffee grinder or pulverize with a pestle and mortar.

Drain the chilies and place them in the bowl of a food processor or blender. Add the garlic and pulse until they have become a crunchy paste. Add the ground spices, hot pepper paste, olive oil and salt, and pulse twice. Remove the harissa from the bowl and place in an airtight container in the refrigerator until ready to use.



CHERMOULA


MAKES: Roughly 1/3 cup



  • 6 cloves garlic, peeled and quartered

  • 1 1/2 teaspoon crushed chili pepper

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 1/2 teaspoon paprika

  • Generous handful of cilantro, washed and stems removed

  • Handful of parsley, washed and stems removed

  • Juice of 1 1/2 lemons

  • 2 1/2 tablespoons olive oil

  • Ground black pepper to taste


Using a food processor, pulse all the ingredients together until they have formed a paste. Alternately, you can use a mortar and pestle and combine the garlic with the chili and black pepper, cumin, paprika, cilantro and parsley. Add the oil and lemon juice right before using.


FRESH GREEN MANGO CHUTNEY


MAKES: 2 cups
As this fruit chutney is uncooked, it should be consumed within a day or two.



  • 1 pound green, unripe mangoes, peeled and diced

  • 1 tablespoon fresh ginger, minced

  • 1/4 cup golden raisins

  • 2 tablespoons fresh mint, chopped

  • 1/4 teaspoon ground cayenne pepper

  • 1/8 teaspoon ground cloves

  • 3 tablespoons lime juice

  • 2 tablespoons brown sugar


Combine all the ingredients in a medium-sized bowl, cover and refrigerate for 30 minutes to allow the flavors to meld. Serve as a topping for grilled fish or chicken, with cheese or as a spread for sandwiches.


KALAMATA OLIVE TAPENADE


MAKES: Roughly 1 cup



  • 1/2 pound Kalamata olives, pitted

  • 1 tablespoon capers

  • 2 cloves garlic, roughly chopped

  • 1 tablespoon fresh parsley, roughly chopped

  • 2 tablespoons olive oil

  • 1 1/2 teaspoons lemon juice

  • 1/4 teaspoon ground black pepper


Place all of the ingredients in the bowl of a food processor and pulse until somewhat smooth. Serve immediately or refrigerate until ready to use.

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© 2012, Kathy Hunt. Distributed by Tribune Media Services Inc.