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Tag archive for "endive"
I first met Lisa Ades about three years ago, when I was searching high and low for a film maker to help interview 300 of our communities elders for the Joseph J. Sitt Sephardic Heritage Museum. Being a sheltered yeshivah girl from Brooklyn, I was truly mystified as to how I would go about such a project, but Hashem had his plan.
After asking around in supermarkets, exercise class, (“does anybody know a film maker….?) etc. and at marjan games, I finally got a call from my friend Barbara Azizo who said, “remember when you asked me about a fillm maker? I just remembered I DO know someone….”
After interviewing several other talented people, I knew that Lisa was the right person for the job. Lisa’s grandfather Joe Ades had come to this country from Aleppo at about the same time that mine had arrived. Her family was raised in Brooklyn, N.Y., but at a certain point, Lisa’s dad had decided to move out of state. Lisa went on to film school, won several awards for directing the Channel 13 New York Series, among others.
When Lisa heard about this opportunity, she gave up her public career for the chance to dig into her family roots alongside me, both of us being exactly the same age. All in all, we have interviewed over 300 people together with Joe Sitt as executive producer, to produce a 10 part documentary series on the history of the Sephardic Community. Stay tuned for Episode 3- Life in Bensonhurst- The Depression 1930’s…… to be seen October 9 in Avery Fisher Hall at Lincoln Center …. tickets going fast……
By the way, Lisa is a gourmet cook whose recipes have been featured in Saveur Magazine….
” Hi Marlene-I got tired of eating boring lettuce leaves every night so created this bright, crunchy salad, incorporating all the shades of green for spring – pale green endive, bright green apple, deep parsley and gorgeous pistachios. We liked it so much I made it again the next night. And the next night… Lisa Ades”
Lisa’s Endive, Green Apple, and Pistachio Salad:
• 4 large heads endive (or 6 small ones) about 1.5 lbs.
• 1 large green apple
• 1 lemon
• ¼ cup flat leaf parsley, chopped coarsely
• ¼ cup dry roasted, unsalted pistachio nuts
• 1/2 shallot, minced (about 1 Tbl.)
• 1 Tbl. sherry vinegar
• ½ tsp. Dijon mustard
• 1 garlic clove, smashed lightly
• 3 Tbls. extra virgin olive oil
• Salt and pepper
• a half teaspoon of honey
1. Cut apple into 4 large pieces around the core and julienne or cut into thin strips. Remove to a small bowl and toss the apple well with the juice of one lemon. This will prevent the apple from discoloring (and adds a citrusy flavor to the salad).
2. Separate endive leaves; stack them and cut into long strips on the diagonal. Put them in a large bowl with the chopped parsley. Mix in the apple and pistachios. This can be refrigerated until ready to serve.
3. Make dressing: in a small bowl, mix the minced shallot with the vinegar and let macerate for 10 mins to ½ hour. Wisk in the mustard, a whole garlic clove lightly smashed with the side of a knife, salt and pepper to taste and honey.
4. When ready to serve, remove garlic clove and dress salad, using a little dressing at a time until it’s just coated.
ENDIVE and ARUGULA SALAD WITH SPICED MATZO CRISPS by Lisa Ades
This is a delicious Passover fatoush salad created by my co-producer of the Sephardic Heritage Museum films, Lisa Ades. Thanks Lisa, for working 24/7 to preserve our communities’ legacy, while finding a couple of minutes to send me your gourmet recipes!
Spiced Matzah Crisps:
Directions for this Kosher for Passover Recipe:
Preheat oven to 400 degrees F. Lay 3 Matzos on a parchment lined cookie sheet. Brush with olive oil. Sprinkle with cumin, garlic powder, sea salt and black pepper or Aleppo pepper. Place, uncovered, into the oven and bake for 8 minutes. Remove from oven and break into large shards of irregular size.
Meanwhile, prepare the salad. Thinly slice the endive and place in a large bowl. Lay the mint leaves in a pile and tear them (they will bruise of you cut them with a knife). Add to the bowl. Toss the cucumber, parsley, tomatoes, and arugula. Mix the lemon juice, olive oil, and garlic. Season with salt and pepper and optional sumac. Add to the salad, tossing to combine.
Arrange the salad in a mound on 6 plates. Stand 2-3 Matzo crisps in each salad. Serve.
p.s. You can replace the endive and arugula with chopped romaine hearts. The Spiced Matzo crisps are also good as a snack or to serve with twisted cheese:
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