Page 56 - HaMizrachi #33 Sukkot 2021 USA
P. 56
FOOD FROM ISRAEL
Stuff It, Roll It,
Serve It on a Plate
Jamie Geller
tumped with However, Jewish Food Historian Gil
what to serve on Marks, in his Encyclopedia of Jewish Food
Sukkot, Hosha- (Wiley, 2010), writes: “...stuffed vegeta-
Snah Rabbah and bles, filled pastas, filled pastries and
Simchat Torah? just filled pies, all symbolizing plenty, are
stuff it and you’re all commonplace on Sukkot tables.”
good! While I loathe to be wrong I am happy
Simchat Torah, the to know that the stuffed, filled and
last day of Sukkot, is overflowing foods are an allusion to
the celebration of the plenty!
conclusion of the annual
cycle of Torah readings, at
which point we immediately Jamie Geller influences millions every day.
Known as the “Jewish Rachael Ray” (The
start the cycle again with the New York Times), and the “Queen of Kosher”
reading of Bereishit... (CBS) seven-time bestselling author Jamie
And so I always thought that both Geller is the Founder and CEO of Kosher
the shape of the Torah scroll and the Network international (KNi), the number
one Global Kosher Food Media Company,
cyclical celebration of the holiday were featuring over 10,000 recipes and the viral
the reasoning behind our stuffed and @jewlishbyjamie how-to videos with 1 billion
rolled food obsession this time of year. 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
and cool briefly.
Braised Stuffed Kosher salt 4. Spread open veal and season with salt
Freshly ground black pepper 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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