RECIPE: Flourless Chocolate and Pistachio Cake
Jewish Journal
March 25, 2009
2 eggs, 2 egg yolks, 1/2 cup plus 1 tablespoon sugar, 1 1/2 pistachio nuts, coarsely ground
Category
Food
RECIPE: Judy’s Passover Chicken Soup
Judy Zeidler
March 25, 2009
2 pounds chicken necks and gizzards, tied in cheesecloth, 4 large onions, diced
RECIPE: The Fluffiest Matzah Balls
Judy Zeidler
March 25, 2009
3 eggs, separated, About 1/2 cup water or chicken stock, 1 to 1 1/2 cups matzah meal
RECIPE: Judy’s Passover Roasted Chicken
Judy Zeidler
March 25, 2009
3 tablespoons safflower or olive oil, 2 onions, thinly sliced
RECIPE: Passover Baked Vegetable Stuffing
Judy Zeidler
March 25, 2009
1/4 cup olive oil, 3 onions, finely chopped
RECIPE: Yemenite Charoset/Charoset Truffles
Judy Zeidler
March 25, 2009
1 cup pitted, chopped dates, 1/2 cup chopped dried figs
RECIPE: “Power” BBQ Brisket
Jewish Journal
March 25, 2009
Day 1: Prep time 30 minutes. Resting time 4-12 hours. Day 2: Prep time one hour. Cooking time approximately four hours. Resting time up to two hours.
‘Power’ Brisket: Adding Barbecue Flavor for Pesach
Jewish Journal
March 25, 2009
My friend called from New York the other day. He wanted to get my recipe for smoked barbecue brisket so that he could make it for Passover.\n\n“I’m really tired of bad brisket,” he said wearily.\n\n
Tel Aviv Grill Comes to Encino
Dikla Kadosh
March 18, 2009
Itzik Hagadol knows how to “open up a table,” as they say in Israel.
The restaurateur, whose real name is Itzik Luzon, has a reputation in Tel Aviv for lavishing his guests in Middle Eastern style — serving up an abundance of food that includes heaping platefuls of salads. After 14 years of booming business in Yaffo, Luzon has brought his popular restaurant, Shipudei Itzik Hagadol (Big Itzik’s Skewers), to the Encino Commons with help from his son, Amos, and their business partner Michael Fainman. Itzik Hagadol Grill opened its doors to a parking lot thronged with people on March 3.
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