How To make Jewish Caponata
3 lb Eggplant
1 tb -salt
1/4 ts -pepper
3/4 c Olive oil
2 Celery stalks;diced
1 Onion;large, diced
3 Peppers, green,red & yellow
-cored & diced 1 Garlic clove-sliced
1 Carrot;large, peeled &
-diced 2 ts Flour
2 lb Tomatoes; ripe, peeled* and
-cut up 1 c Green olives; pitted,
-coarsely chopped 2 tb Wine vinegar
1 ts Sugar
3 Basil leaves;fresh ;-OR
1 ts -dried Basil
1 tb Parsley, Italian;fresh
-chopped 2 tb Capers; drained
Caponata Ebraica * to peel tomatoes, drop them first into boiling water for about 1 minute, then in cool water and the peel will come off immediately. according to the author, "It's hard to believe, -for example, that eggplant and fiocchio (fennel), the quintessence of Italian cooking, were originally only used by Jews." She quotes Pellegrino Artusi in the cookbook _Scienza e L'Arte di Mangiar Bene_ published in 1910 that forty year earlier (1870s) that eggplants and fennel rarely appeared in Florentine markets as they were considered to be Jewish food only. Peel and dice eggplant. Season with salt & pepper and set aside in colander to drain off liquid. Heat the oil in a large skillet; add celery, onion, peppers, garlic and carrot and cook, uncovered, over moderately high heat, stirring occasionally, 10 to 12 minutes. Transfer vegetables to shallow baking dish, but retain the oil. Add eggplant to oil in skillet and sprinkle with flour. Fry, stirring, over moderate heat, until lightly golden. Add to baking dish with vegetables. Add tomatoes, green olives, vinegar, sugar, basil and parlsey and place in 350F oven for 1/2 hour. Remove from oven; mix well, taste for seasonings
and add salt and pepper if necessary. Add capers, stir and place in oven for a couple of minutes longer. Serve hot as a side dish or cold as an appetizer. SERVES: 6 as side dish or 12 as an appetizer
How To make Jewish Caponata's Videos
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Eggplant Caponata - Best Summer Eggplant Recipe!
Caponata is a wonderful Sicilian sweet and sour eggplant recipe. The eggplant absorbs all of the strong flavors from the sugar, raisins, red wine vinegar, olives, and capers. Eggplant Caponata gets better a couple of days later, so make a big batch of this Italian classic!
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Sclafani Crushed Tomatoes:
INGREDIENTS:
-2 pounds eggplant - cubed
-1 cup celery - chopped
-1 cup red onion - chopped
-1 cup pitted green olives - chopped
-1/4 cup pignoli nuts
-1/4 cup parsley - minced
-1/8 cup capers - rinsed
-1/4 cup raisins
-1 (6) ounce can tomato paste
-3/4 cup olive oil
-1/4 cup red wine vinegar
-2 Tbsp sugar
-1 tsp kosher salt
-1/2 tsp black pepper
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Hazelnut Crusted Black Cod with Eggplant Caponata, Pancetta Lardons, Creamy Lemon-Parmesan Risotto
Follow along as we prepare one of Chef Jamey's favorite recipes, Hazelnut Crusted Black Cod. Chef loves to feature some of his favorite ingredients and this week was no exception. Our class on December 5th highlighted beautiful Alaska Seafood Black Cod.
If you would like more information on the recipe prepared please inquire at justin@cateringjacksonville.com. Or join us for one of our upcoming classes where we teach you a new and exciting recipe. All classes come with the full ingredient kit necessary to complete the meal.
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Jewish Food: More Than Just Matzo Ball Soup | Unpacked
Talking about Jewish food is both mouth-wateringly delicious and just a little complicated.
While Ashkenazi Jews (Jews from Eastern Europe) are used to foods like gefilte fish and matzah ball soup, these dishes would be foreign to a Jew from The Middle East, North Africa or Ethiopia who would prefer to chow down pkaila, shakshuka, t’bit or doro wat.
What connects Jewish foods, apart from being delicious, is that they developed from economic necessity and were often a way for poor communities to create something tasty from very little.
While some of these dishes have been forgotten over time, others are enjoying a culinary renaissance and gaining new generations of fans.
So pull up a seat and join us on this delicious culinary journey as we take the lid of the culinary melting pot of Jewish food.
Chapters
00:00 Intro
00:54 Turkey - P'tcha (Calf foot jelly)
01:55 Italy - Caponata, Fennel Gratin, and Prosciutto d'Oca (Duck prosciutto)
03:26 India - Jewish Puri (sweet Yom Kippur break fast food)
04:10 Ethiopia - Doro Wat (Shabbat slow-cooked chicken stew) and Dabo
05:37 Iraq - T'bit (Shabbat slow-cooked chicken stew) and Khikakeh (crispy rice)
06:14 Reasons Jews adapted local recipes
06:56 Outro
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About Explainers: From ancient Jewish traditions to the modern State of Israel, we explain it all. Diving into anything and everything related to Jewish culture, history, and even religion.
Understand Jewish holidays, Israeli politics, Jewish diasporic communities, and more. Learn about Judaism in pop culture, debunking myths about Jews, and explore obscure Israeli landmarks. We’re asking questions as basic as “What is the Talmud?”, and as obscure as “How did hip-hop boost Kosher wine sales?”, and everything in between.
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Benedetta Jasmine Guetta - Cooking Alla Giudia: A Celebration of the Jewish Food of Italy
May 8th, 2023
Rosh Hashanah in Rome’s Jewish Kitchen
Join Leah Koenig, a renowned authority on Jewish food, as she delves into the rich culinary heritage of la cucina Ebraica Romana, one of Europe's oldest Jewish communities. ????️????
Rome's Jewish residents have faced countless challenges, enduring 300 years of persecution within the Roman Jewish Ghetto. From this adversity, they cultivated resilience, fostered a tight-knit community, and developed a captivating cuisine like no other. ????????✡️
Today, this vibrant community thrives on Via del Portico d'Ottavia in Rome's historic Ghetto neighborhood and beyond. Leah Koenig's expertly crafted recipes shine a spotlight on this cuisine's subtly elegant vegetables, flavorful saucy braised meats and stews, rustic pastas, luscious olive oil-fried dishes, and delightful desserts that strike the perfect balance of sweetness. ????????????
Whether you're seeking inspiration for Rosh Hashanah or simply looking to explore the classics of Roman Jewish cooking, join AJU's Michelle Starkman and author Leah Koenig on this culinary journey. You can even grab a copy of Leah's book to recreate these delicious dishes at home! ????????????
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