An important element in Jewish cuisine is the rules of Kashrut which includes what we can and cannot eat, drink, or prepare foods in. Religiously observant Jews generally do not mix milk with meat, abstain from certain kinds of foods like Pork, shelfish, and bugs (yes there are lots of bug and other unfit (trief) ingredients in candies and other products you wouldn't imagine). I personally am not in the vicinity to purchase all kosher ingredients so I follow a Conservative Jewish rule, where you abstain from the trief ingredients but that if there are no Kosherly prepared ingredients you adapt. For example for beef I soak it in salt water for an hour to remove all blood. I look at ingredients to avoid forbidden things to the best that I am able. Lastly, eggs are only kosher if there are no blood spots so you will see many of us Jewish women preparing a challah with class bowls to ensure we would be able to spot the spot!
For more information on WHY we keep the rules of Kashrut please read this Chabad article and of course, please do not forget to read about all the beautiful blessings regarding food and drink.
For the next year I will be trying new Jewish recipes and blogging about them. Over the past year I have studied Ashkenazic style Jewish cuisine which is the European style cooking. These recipes include Matza Balls, Kugel, and Gefilte Fish (NOT my personal fav!). I have not prepared the Gefilte fish at all because I just can't. However, last year many of those typical recipes including meat stuffed cabbage rolls did cross my table more than once!
This year, I am going to turn my attention to a beautiful, romantic, and flavorful style of Jewish food called Sephardic Cuisine. I have dabbled slightly in some of the recipes here and there; however, it is such a different style of cooking that my innate love of a good challenge is peaked! Plus it is now winter and I need my kitchen full of delicious hot foods to warm the house and put a smile on all who enter!
As I blog I will provide links to recipes and do my very best at sharing some history of each recipe. So welcome along my Sephardic culinary journey as I explore a rich, passionate, and spicy element of Jewish culture.