Comments for SEPHARDIC FOOD http://sephardicfood.com an exploration and celebration of the Judeo-Spanish culinary legacy Fri, 11 May 2012 13:08:45 +0000 hourly 1 http://wordpress.com/ Comment on Ajada (Q & A and a recipe) by Janet Amateau http://sephardicfood.com/2010/01/03/ajada/#comment-2063 Fri, 11 May 2012 13:08:45 +0000 http://sephardicfood.wordpress.com/?p=997#comment-2063 Thanks, Samantha. Looks like we’ve got our quorum on Monastir style ajada!

]]> Comment on Ajada (Q & A and a recipe) by kayjayatfoodreviewsandrecipesforum http://sephardicfood.com/2010/01/03/ajada/#comment-2057 Sat, 05 May 2012 20:06:32 +0000 http://sephardicfood.wordpress.com/?p=997#comment-2057 To make our family ajada recipe (our family from Monastir also) we use a loaf of white bread with crust cut off, moistened and added to a blender with 1/3 c. oil, 1 egg and lemon juice. Oh, and 1 large, entire head of fresh garlic. Puree in blender and serve chilled. Your eyes will steam garlic from their sockets, but on burning meat recipe, this is fabulous!! Also good w/Thanksgiving turkey!

]]> Comment on Ajada (Q & A and a recipe) by Janet Amateau http://sephardicfood.com/2010/01/03/ajada/#comment-2055 Sat, 05 May 2012 13:05:04 +0000 http://sephardicfood.wordpress.com/?p=997#comment-2055 Well then, Jackie, it’s reasonable to assume that this is Monastir-style ajada; Estelle, who posed the question, is also from a Monastir family :)

]]> Comment on Ajada (Q & A and a recipe) by Jackie Sauter http://sephardicfood.com/2010/01/03/ajada/#comment-2054 Sat, 05 May 2012 12:16:08 +0000 http://sephardicfood.wordpress.com/?p=997#comment-2054 My grandmother also made Ajada, exactly as you’ve described, Janet — with just bread, garlic, olive oil, lemon juice and salt. She was from Monastir and cooked all the traditional foods, but I mostly remember Ajada as the sole and most wonderful accompaniment for charcoal grilled steaks at our family summer cookouts!

]]> Comment on Q&A / PREGUNTAME by Janet Amateau http://sephardicfood.com/q-a/#comment-2040 Tue, 17 Apr 2012 11:25:50 +0000 http://sephardicfood.wordpress.com/?page_id=145#comment-2040 Hi, Ronit – I’ll send you an email with details.

]]> Comment on Q&A / PREGUNTAME by ronit18 http://sephardicfood.com/q-a/#comment-2036 Sun, 15 Apr 2012 14:48:21 +0000 http://sephardicfood.wordpress.com/?page_id=145#comment-2036 Dear Ms. Amateau,

We will be visiting Catalonia in May. We are really excited about trying your restaurant and touring Girona. Do you have any suggestions for Jewish tourists in Catalonia? I am really looking forward to meeting you!

Sincerely yours,

Ronit Treatman

]]> Comment on Candied Baby Eggplant / Berenjenitas en Dulce (recipe) by Devo K http://sephardicfood.com/2009/02/01/candied-eggplant-berenjenitas-en-dulce/#comment-2034 Sat, 14 Apr 2012 20:35:39 +0000 http://sephardicfood.wordpress.com/?p=615#comment-2034 Despite living in Israel for almost 15 years, tonight was my very first maimouna. The spread was AMAZING and one of the dishes was candied baby eggplants! A quick Google to confirm what I had seen was actually what I had seen brought me here. Thanks so much!

]]> Comment on PASSOVER FOLIO by Janet Amateau http://sephardicfood.com/passover_folio/#comment-2024 Thu, 05 Apr 2012 08:53:04 +0000 http://sephardicfood.com/?page_id=1515#comment-2024 Thank you! Details are on their way to you now.

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