Thus I made artichoke tapenade and burnt eggplant with tahini and pomegranate seeds, as well lemon scented veal meatballs. I suppressed last year’s unsuccessful dried fava bean hummus and substituted pickled mushrooms from the renowned Bar Tartine. The fifth appetizer was gefilte fish from nearby Citarella, cut into bite-size morsels and served with my mother-in-law’s wonderful sinus-clearing horseradish.
|Burnt eggplant with tahini and pomegranate seeds on endive leaves|
|Gefilte fish with homemade prepared horseradish|
For the dinner, I gave up the watercress and chickpea soup I made in 2014 and prevailed on my sister-in-law to make her great matzoh ball soup (not Separdic but why let purity deprive us of something great?). I made Syrian lemon and olive chicken (D'jah 'Limoneh) again and my cousin contributed a Moroccan lamb tagine with figs, ginger, carrots and Moroccan spices for which I provided the recipe. For last year’s Turkish zucchini pie I substituted grilled asparagus with lemon zest and ricotta sprinkled on top. I repeated the divine Persian rice that was what inspired my “conversion” to Sephardism, with dill and edamame salad that makes an interesting accompaniment.
|Persian rice with edamame and dill|
|Syrian lemon and olive chicken|
|Lamb tagine with ginger, carrots and Moroccan spices|
|Grilled asparagus with ricotta and lemon zest|
|Fresh ginger and molasses cake|
|French apple tart before it fell apart|
The haroset and horseradish are fine; no change needed. Similarly, the matzo ball soup. The Persian rice will stay, although I plan to accompany it with something other than the edamame dill salad. The Syrian chicken will appear again, but not so sure about the lamb tagine. J loved The grilled asparagus so I may repeat the dish but I think I can do better and remain on the hunt for a new vegetable dish.
Desserts will change, but I am not sure to what. A project for the next year.
Here are the sources for the dishes that made up the meal.
- Artichoke tapenade: David Lebovitz, My Paris Kitchen.
- Burnt eggplant with tahini and pomegranate seeds: Yotam Ottolenghi, Plenty.Pickled mushrooms: Nicholas Balla and Courtney Burns: Bar Tartine.
- Lemon scented veal meatballs: Mario Batali, foodnetwork.com.
- Heidi's matzoh ball soup: family reicpe
- Bordeaux style haroset: Joan Nathan, Quiches, Kugels and Couscous: My Search for Jewish Cooking in France.
- Chicken with lemon and olives (Dja'jeh Zetoon b'Limoneh): Jennifer Abadi, A Fistful of Lentils.
- Lamb Tagine: cooking lesson at Ateliers des Chefs, Paris.
- Persian rice with edamame and dill: cooking lesson with Jennifer Ababi, Institute for Culinary education, for rice; Louisa Shafia, The New Persian Kitchen for edamame and dill (substituting edamame for favas).
- Grilled asparagus with ricotta: Yotam Ottolenghi, Plenty.
- Fresh ginger cake, David Lebovitz, Ready for Dessert.
- French style apple tart: America's Test Kitchen, TV Show Cookbook 2001-15.