Recipe Roots: Izmir, Turkey > Mexico City > New York City
Twenty years ago, when Alexandra Zohn was packing up her life in Mexico City to move to New York City, she brought just two kitchen items with her: a tortilla press and a heavy pan with small circular indentations. The pan, which was a gift from her grandmother Rita, is used for just one recipe in their family: buñuelos de Pesach, a sweet and savory matzo meal fritter served during Passover.
Alexandra is the fifth generation of women in her family to enjoy the buñuelos recipe. It traces back to Rosa Cohen, her great-great-grandmother who was born in Izmir, Turkey and immigrated to Mexico around 1920. Alexandra never met Rosa, but her recipes and stories of her still sustain the family through her granddaughter Rita, who is now 93-years-old.
Rosa was “a woman who taught herself to read when she was 60, because she hated that she couldn't read the newspapers and participate in conversations with others,” Alexandra explains.
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annak wrote:looks delicious; love the idea of pureeing the carrots and onions into the sauce!
we did a brisket in red wine and thyme in the sous vide; will finish over cherrywood charcoal grill this evening. i made a tomato-ginger jam to complement, but it isn't super saucy.
made stock and schmaltzy matzo balls for a a simple soup we'll top with fresh dill and lemon zest
smitten's potato kugel w creme fraiche and chives
roasted carrots
fennel-celery-parsley-apple salad for brightness and crunch
matzo crack with toasted almonds for dessert
not a big menu, but we can't yet be a crowd. so eager for festive dinners in the coming months! happy passover to all.
Cathy2 wrote:The Turkish Passover Recipes Shared by Five Generations of WomenRecipe Roots: Izmir, Turkey > Mexico City > New York City
Twenty years ago, when Alexandra Zohn was packing up her life in Mexico City to move to New York City, she brought just two kitchen items with her: a tortilla press and a heavy pan with small circular indentations. The pan, which was a gift from her grandmother Rita, is used for just one recipe in their family: buñuelos de Pesach, a sweet and savory matzo meal fritter served during Passover.
Alexandra is the fifth generation of women in her family to enjoy the buñuelos recipe. It traces back to Rosa Cohen, her great-great-grandmother who was born in Izmir, Turkey and immigrated to Mexico around 1920. Alexandra never met Rosa, but her recipes and stories of her still sustain the family through her granddaughter Rita, who is now 93-years-old.
Rosa was “a woman who taught herself to read when she was 60, because she hated that she couldn't read the newspapers and participate in conversations with others,” Alexandra explains.
...
It's midnight, I'm hungry and Jewel is closed. The picture of Mina de Espinaca (Spinach, Cheese and Matzo Pie) looks mighty good. If I only had some matzo!
Regards,
Cathy2
Cathy2 wrote:From the various food sections this week, only Sunset Foods listed their brisket price at $10.99 per pound.
Cathy2 wrote:From the various food sections this week, only Sunset Foods listed their brisket price at $10.99 per pound.
Versus non-Black Angus (as opposed to at Sunset and Mariano's) choice chuck at Jewel for $7.49/lb. Interesting times. Guess I'm going to Costco to buy prime brisket!WillG wrote:Whole prime briskets $2.99/lb at costco.
tjr wrote:Cathy2 wrote:From the various food sections this week, only Sunset Foods listed their brisket price at $10.99 per pound.
Might be worth trying a GFS store, especially if you can use a whole brisket. Last I looked, which was a while back, their prices were still reasonable.
Did you like the chuck roast as a substitute? Probably in the minority here, but I'm always put off by the amount of waste on brisket.
WillG wrote:Whole prime briskets $2.99/lb at costco.
EvA wrote:We've bought them from GFS in the past, but I believe they're Choice.
tjr wrote:EvA wrote:We've bought them from GFS in the past, but I believe they're Choice.
I believe that's true. I've always wondered if Prime briskets have too much fat, and that's why they go for no premium price, vs. other cuts where Prime is priced much higher than Choice. I haven't tried a Prime brisket. Seems like Walmart sold them for very reasonable prices years ago.
EvA wrote:I just wrestled -- not an exaggeration -- with my prime brisket to get it browned and into the oven. It does appear to have a great deal of fat. I don't think I've made a prime one before, so we'll see what we think.
Cathy2 wrote:EvA wrote:I just wrestled -- not an exaggeration -- with my prime brisket to get it browned and into the oven. It does appear to have a great deal of fat. I don't think I've made a prime one before, so we'll see what we think.
The Emeril Lagasse passover brisket began with broiling the brisket for 10-12 minutes per side. I thought this was in response to having a large brisket to deal with.
Regards,
Cathy2