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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

Fish In Pine Nut Sauce: A Spanish Tapa for Dinner

By Diane Rossen Worthington





JewishWorldReview.com | Joyce Goldstein, author and chef, was my first cooking teacher in San Francisco many years ago. She has an amazing knowledge of Mediterranean food.

Tapas mean small dishes, and in Spain, the country we have to thank for this way of eating, each tapa is usually accompanied by a glass of sherry or another wine. For the home cook, making tapas presents a challenge, as it usually means preparing a number of dishes. I recommend that you try out different tapas recipes -- but make them one at a time -- until you have compiled and mastered enough dishes to include in a tapas meal.

This fish recipe usually serves 8, but I prepared it as a main course for four along with braised spinach for a very satisfying meal. I found the combination of toasted ground pine nuts with the sweet paprika, saffron and tomato sauce an elegant and balanced flavor.

Many Spanish fish dishes call for sauces made with almonds, hazelnuts or pine nuts, sometimes in combination with tomatoes and saffron. While hake or monkfish is traditionally used for this Catalan dish, you can substitute halibut, cod, sea bass, flounder or another firm white fish. To drink with it, try a Spanish Chardonnay blend (Penedes, Tarragona), dry amontillado sherry (Jerez), or a New Zealand or Argentine Chardonnay.

Help is on the Way

Skip the step of browning the fish. You can combine the fish and the sauce in a baking dish, making sure the fish is fully covered by the sauce, and bake in a preheated in a 450 F oven until fish is tender, 10 to 12 minutes, depending on the thickness of the pieces. If baking, do not reduce the sauce too much, as some of the liquid will evaporate in the oven.

Look for sweet Spanish paprika (pimenton de la vera dulce); if you can't find it, you can substitute sweet Hungarian paprika.

Warm the saffron over medium heat in a nonstick skillet for 30 seconds to bring out the full flavor.

Make sure to add the peas at the end so they stay bright green.



MERLUZA EN SALSA DE PINONES (FISH IN PINE NUT SAUCE)

SERVES 8 as a tapa and 4 as a main course


  • 1/2 cup pine nuts
  • 4 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 teaspoon sweet paprika
  • 1 tablespoon finely minced garlic
  • 1/4 cup fresh breadcrumbs
  • Pinch of saffron threads, warmed and crushed (see below), optional
  • 1 1/2 cups peeled, seeded, and chopped tomatoes
  • 1 cup fish stock or dry white wine
  • Salt and freshly ground black pepper
  • 1 1/2 pounds firm white fish fillet, cut into 4 pieces
  • 1 cup English peas, cooked until tender-crisp or defrosted petit pois, (optional)
  • 1/4 cup chopped fresh flat-leaf parsley or mint


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. 1. Preheat the oven to 350 F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 8 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.

2. To make the sauce, in a frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, breadcrumbs and saffron. Cook, stirring often, for 3 minutes. Add the tomatoes and stock (or wine) and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.

3. In a large frying pan, heat the remaining 2 tablespoons oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, and simmer until the fish is opaque throughout, about 5 minutes longer.

4. Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and the parsley. Serve at once.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.






© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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