Comments for SEPHARDIC FOOD

Comment on Q & A: Medieval Catalan Jewish Food (more familiar than you might imagine) by Janet Amateau

Janet Amateau — Mon, 20 Feb 2012 15:54:18 +0000

You’re welcome, Ronit. It’s my pleasure.

Comment on Q & A: Medieval Catalan Jewish Food (more familiar than you might imagine) by ronit18

ronit18 — Mon, 20 Feb 2012 15:44:18 +0000

Thank you so much. I can’t wait to visit your restaurant when I travel to Catalonia!

Yours,

Ronit

Comment on About / Sobre by Janet Amateau

Janet Amateau — Sun, 19 Feb 2012 22:11:13 +0000

Ronit – the post went out while I was still in the middle of writing it (there are days I hate my computer)! The recipe you’ve got is fine, but you’ll see more details tomorrow – Janet

Comment on About / Sobre by ronit18

ronit18 — Sun, 19 Feb 2012 19:33:33 +0000

Thank you so much for sending me Jewish Catalan recipes from the Middle Ages. I am planning to visit Girona, and when I do I will definitely plan a stop at your restaurant. In the mean time, I will cook your suggestions!

Yours,

Ronit Treatman

Comment on BISCOCHOS (glossary) by Janet Amateau

Janet Amateau — Thu, 09 Feb 2012 21:12:08 +0000

I’m wondering whether your husband’s grandma was the woman whose food is so lovingly described in a beautiful video featuring her son, Isaac, who I wrote about in 2010! The link to his interview is at the bottom of the post, which is here. I’ll be posting a recipe or two, I promise

Comment on Q & A: Reshikas by Janet Amateau

Janet Amateau — Thu, 09 Feb 2012 20:57:33 +0000

You are right, Jackie. Exact same cookie, different name. I like your description of the dough, too. It is a shortbread (made with loads of oil), but the texture is on the dense side so the cookie doesn’t crumble easily.

Comment on BISCOCHOS (glossary) by K. Nehama

K. Nehama — Fri, 27 Jan 2012 16:57:42 +0000

My husband’s grandma was from Bitola (Monastir) and he has been asking me to make what he calls Talalikos. Thank you SO much for the recipe!

Comment on Q & A: Reshikas by Jackie Sauter

Jackie Sauter — Fri, 27 Jan 2012 14:52:41 +0000

This sounds very similar to my Nauna’s Taraleecos….usually twisted into a bracelet shape or braided, with an egg wash and sesame seeds baked on top. Always served with 3pm Turkish coffee and a real treat for the children. But the texture was more dense and cookie-like than crumbly shortbread. Perfect for dipping in coffee.

Comment on Agrestada v.1: Cooked lemon mayonnaise by Janet Amateau

Janet Amateau — Thu, 26 Jan 2012 16:18:07 +0000

Your observation about agrestada is right on target, Mark. Many Jewish classics are enjoyed outside of the context of our culture; Jewish cooks have made many, many creative contributions to world gastronomy. As for history, except for eras when race laws were in place, people of different faiths broke bread together without giving it a second thought, and shared one another’s tastes and techniques. And why not? Absent the political context, good food is good food!

Comment on About / Sobre by Shana

Shana — Sun, 15 Jan 2012 02:01:57 +0000

Just wondering if you are related to Maurice and Susan Amateau?
Susan was my grandfather’s aunt. I found this site while looking up old recipes my grandfather has told me about.