Posted on 1st of October, 2013 by Lévana
My latest party menu: This past Shabbos Lunch, the day after Simchat Torah. No meat in sight, all vegetarian and fish dishes. When I described the menu to our guests before they dug in, I could plainly see they were delighted to get a break from meat dishes after a...
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Posted on 17th of June, 2013 by Lévana
The term “tartare” is used loosely here. It only suggests that the fish is not cooked, in the strictest sense of the word. But in reality, the lime juice and oil do “cook” the finely shredded fish. You can prepare the dish a day or two in advance, just as...
Posted on 10th of February, 2013 by Lévana
Photo courtesy of www.recipesfull.blogspot.com Sardines are to Mediterraneans what tuna is to most Americans. The city of Safi in Morocco has the largest sardine port n the world, and we grew up eating them, so this helps explain why I love them in every shape or form, grilled or in...