Monday, May 2, 2016 Nisan 24, 5776

Philacatessen

We had some friends to dinner the other night who were kvelling about a chicken dish they made. Ever attuned to recipes I can experiment with and share on Philacatessan, I inquired further.  The dish sounded great:  chicken, white wine, whole cloves of garlic, herbs, but then they mentioned pancetta, (Italian bacon), which of course would not fit here.  Unwilling to throw the baby out with the bathwater, however, I thought about the recipe and determined to come up with a way to make it not only workable for the Philacatessan audience, but delicious.  Olives did the trick!  

I...

Welcome to the 3rd and final post on Zahav's Lamb Shoulder.  I've brined, I've braised, and now I'm ready to heat to a laquered brilliance and serve it to my family and friends.  In addition to the lamb, I'm serving up basmati rice, brussels sprouts, (courtesy of my friend Kathleen, who is joining us with her family), a simple green salad, some pickled vegetables from Bieler's at Reading Terminal Market, and  naan.  I know I...

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My lamb shoulder  lolled in its flavorful brine for 48 hours and I was ready to proceed to the braise phase.

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The third annual Hazon Jewish Food Festival, while being a venue for a delectable bite and a haggle in one exceptional shuk, is much more than simply a palate-pleaser.

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Appetizing. Tantalizing. Localizing.
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