Page 48 - HaMizrachi Australia Sukkot 5781
P. 48
FOOD FROM ISRAEL
Stuff It, Roll It,
Serve It on a Plate
Jamie Geller
tumped with what (Wiley, 2010), writes: “...stuffed vegeta-
to serve on Sukkot, bles, filled pastas, filled pastries and
Hoshanah Rabbah filled pies, all symbolizing plenty, are
Sand Simchat Torah? commonplace on Sukkot tables.”
just stuff it and you’re all While I loathe to be wrong I am happy
good!
to know that the stuffed, filled and
Simchat Torah, the last overflowing foods are an allusion to
day of Sukkot, is the plenty!
celebration of the con-
clusion of the annual
cycle of Torah readings,
at which point we imme-
diately start the cycle
again with the reading of
Bereishit...
Jamie Geller influences millions every day.
And so I always thought that Known as the “Jewish Rachael Ray” (The
both the shape of the Torah New York Times), and the “Queen of Kosher”
scroll and the cyclical celebration (CBS) seven-time bestselling author Jamie
of the holiday were the reasoning Geller is the Founder and CEO of Kosher
behind our stuffed and rolled food Network international (KNi), the number
obsession this time of year. one Global Kosher Food Media Company,
featuring over 10,000 recipes and the viral
However, Jewish Food Historian Gil @jewlishbyjamie how-to videos with 1 billion
Marks, in his Encyclopedia of Jewish Food views. @jamiegeller / JamieGeller.com
1 (5-pound) veal breast, butterflied (have shallots, garlic, and mushroom mixture
your butcher do this) for just two minutes. Transfer to a bowl
Braised Stuffed Kosher salt and cool briefly.
Freshly ground black pepper 4. Spread open veal and season with salt
and pepper. Spread mushroom mixture
Veal Breast 1 cup white wine over veal. Roll veal up and tie in several
places.
with Porcini Mushrooms Bouquet garnish: several thyme sprigs,
parsley stems, bay leaf tied to celery rib 5. Heat the same pan as was used for
browning garlic, lightly coated with extra
Ingredients Preparation virgin olive oil. Brown veal on all sides
until golden. Add the mushroom broth,
2 ounces dried porcini mushrooms 1. Preheat oven to 350°F (176°C) remaining one cup chicken broth, wine,
4 ounces sun-dried tomatoes 2. Soften porcini mushrooms and sun-dried and bouquet garni and cover.
tomatoes by simmering in one cup chicken 6. Braise at 350°F (176°C) for two hours.
2 cups chicken broth broth for 10 minutes. Cool and coarsely Uncover and continue cooking 15 minutes
3 shallots, minced chop mushrooms and tomatoes. Reserve more until tender.
mushroom-tomato broth.
8 garlic cloves, minced 7. Transfer veal to cutting board and loosely
3. Heat a Dutch oven or sauté pan lightly tent with foil for 15 minutes. Slice and
Extra virgin olive oil coated with extra virgin olive oil. Sauté arrange on a platter. Serve with pan juices.
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