Homeroom’s over. Sit up straight and pay attention.
If you take a look at transliterated Arabic some time (I’m dreaming, aren’t I), you’ll find the roots of a lot that’s Spanish. Arabic-speaking people ran the peninsula for hundreds of years; they left more of a linguistic legacy than just the word for meatballs. They also introduced many foods, including one in particular – fideos – that anyone whose cooking has deep roots in Spain thinks of as their own. Which after so many centuries making the stuff, it is, across Latin America and in Sephardic homes wherever in the world you may find them.
Today, fideos is Spanish for noodles in general, but originally it referred to a category of dry pastas made from durum wheat. This post is about words, not wheat. Continue reading
Filed under History, Recipes
A little announcement, that the walking tour I mentioned here a while back at last has a dedicated page.
If you or someone you know would like to understand Barcelona’s medieval Jewish quarter and the fascinating story of Jewish food in Spain,
This just in: The Spanish Inquisition may have been on the lookout for telltale signs of the Festival of Lights, but they didn’t turn up much. Hanukah wasn’t a big deal in Spain. Hanukah wasn’t a big deal anywhere, really, until American Jews got overwhelmed by Christmas-driven consumerism and decided to put some muscle behind the menorah – which, when you come to think of it, already represents a lot of muscle, otherwise known as the Maccabees. No shrinking violets, they.
This year we’re having to compete with Thanksgiving! Oddly enough, last year I wrote about Sephardic food and Thanksgiving, after one Alan Moskowitz asked me whether I could re-create his Sephardic grandmother’s mysterious chopped liver “stuffing” recipe, which was really an Ashkenazi/Thanksgiving-inspired mina. Despite the funky name, the result is truly delicious and the story is fun. You should check them both out here, and consider putting a Thanksgiving mina on your holiday table, or your day-after-holiday table – especially if you’re ordinarily inclined to add liver to your stuffing, or giblets to your gravy.
But you really want donuts. No – you want fritters. Bimuelos, it’s bimuelos you want, soft, spongy fritters that puff up with air when you cook them, and are light as a feather. Continue reading
Are you in the New York Tri-State area?
Save the date!
Sunday, October 20, 2013
I’m offering one workshop in New York, and I’d love for you to come participate.
In this class we’ll make an Ottoman Sephardic brunch of savory and sweet flavors and luscious textures – a classic desayuno celebrating the fruits of autumn, with some modern twists a la muestra… If you’re new to Sephardic cooking, this is a wonderful introduction.
Regardless of your skill level, the workshops are always informative, delicious, and fun. They’re also very limited in size, so it’s best to reserve your spot early.
I’d love to welcome you! If you’re interested in attending, leave your request below. I’ll send you all the details in a personal email.