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http://www.jewishworldreview.com --
THE PEOPLE OF THE MEDITERRANEAN REGION believe
there's nothing more satisfying than a shared good meal. And though here in
the United States, weeknight meals may be hastily put together and eaten with
an eye on the clock, Shabbat is special and dinner becomes even more
meaningful when family and friends sit down to eat and talk together.
Fruits, vegetables, grains and moderate amounts of
protein - that's the Mediterranean approach to food. It is endorsed by
nutritionists and scientists. It's also the Sephardic way which is more a
way of eating than looked on as a diet. The Sephardim lived in Spain and the
Mediterranean countries, so that their cuisine has been influenced by
geography and climate. They cooked with olive oil, pressed from the harvest
of the olive groves, and since ingredients such as capers, olives, fresh
herbs and citrus fruits were easily available, Sephardic dishes are packed
full of flavor.
Fresh fruits and vegetables, many locally grown, are
abundant at this time of year. So, for a change, cook the Sephardic way.
Forget the pre-cooked roast chicken and bag of salad greens. Instead, plan
dinner around oven-baked salmon infused with tomatoes and fresh basil. Fill
your shopping basket with new season arugula, tiny potatoes and baby spinach
to create tempting salads and side dishes. Then splurge with fresh, ripe
berries and kiwi fruit folded into yogurt enriched with a dollop of
sweetened whipped cream.
ARUGULA, ORANGE AND RED ONION SALAD (PAREVE)
SERVES 4
Drain the oranges, reserving 1 tablespoon juice. Drizzle the arugula with the
olive oil and the reserved orange juice.Toss to coat and divide among 4 salad
plates. Top with the orange sections, capers and red onions, dividing evenly.
Sprinkle a little fresh ground pepper over.
OVEN BAKED SALMON WITH ROASTED TOMATO SAUCE (PAREVE)
SERVES 4
Heat oven to 425F. In a shallow baking dish combine the tomatoes, onion,
olive oil
lemon rind, 1 tablespoon basil and garlic. Bake until vegetables begin to
brown, about 20 minutes. Add the olives and salmon steaks, spooning some of
the roasted vegetable mixture over. Sprinkle with lemon pepper seasoning.
Cover loosely with foil. Reduce heat to 400F. Bake until salmon is cooked
through, 15 to 20 minutes. Salmon is cooked when flakes are opaque when
separated with a sharp knife. Garnish with remaining shredded basil.
New Potatoes with Hot and Sweet Peppers (pareve)
SERVES 4
Cook the potatoes in boiling salted water until tender, about 15 minutes.
Drain well. Add the vinaigrette dressing, green bell pepper and crushed hot
pepper. Stir gently to combine. Sprinkle with a little kosher salt. Serve
hot.
WILTED GREENS WITH WALNUTS (PAREVE)
SERVES 4
In a large saucepan, heat the olive oil over medium heat. Add the garlic and
saute 30 seconds. Add the spinach, cover and cook 1-2 minutes, or until
begining to wilt. Stir occasionally. Remove from heat, sprinkle with vinegar
and season to taste with salt and pepper. Transfer to serving dish and
garnish with walnuts.
*To toast walnuts. Spread on a small baking sheet and place under preheated
broiler for 1-2 minutes, stirring often, until beginning to brown. Watch
carefully as nuts tend to scorch easily.
BERRY AMBROSIA (DAIRY)
SERVES 4
In a bowl, mix the yogurt and whipped cream and coconut. Fold in the
strawberries, 1/2 cup raspberries and kiwi fruit. Spoon into serving dishes.
Garnish with remaining
Springtime Shabbes Supper --- Sephardic style
By Ethel G. Hofman
JWR contributor Ethel G. Hofman is the former president of the International Association of Culinary Professionals, whose members include the likes of Julia Child. She is the author, most recently, of Everyday Cooking for the Jewish Home: More Than 350 Delectable Recipes.