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- 1 tablespoon fennel seeds
- 2 teaspoons coarsely chopped fresh rosemary
- 1 teaspoon dried crushed red pepper
- 1 teaspoon whole white peppercorns
- 1 cup coarsely chopped fresh parsley leaves
- 1 cup coarsely chopped fresh cilantro leaves
- 1/3 cup chopped fresh mint
- 1/4 cup fresh lemon juice
- 6 (6- to 7-ounce) sturgeon fillets or steaks
- 2 flatbreads (such as pita bread)
- 1 15 1/2-ounce can chickpeas, drained
- 1 cup diced seeded peeled cucumber
- 1/2 cup walnuts, toasted, coarsely chopped
- 2 tablespoons drained capers
Combine first 5 ingredients in spice grinder and process until finely ground. Transfer to blender. Add parsley and next 4 ingredients to blender. With blender running, gradually add oil and blend until coarse puree forms. Season to taste with salt. DO AHEAD: Charmoula can be made 1 day ahead. Transfer to bowl and refrigerate. Let stand at room temperature 1 hour before using.
Place fish on large plate. Pour 3/4 cup charmoula over fish, turning to coat. Cover and refrigerate fish at least 1 hour and up to 1 day. Cover and refrigerate remaining charmoula to use as dressing for salad.
For moroccan salad:
Char bell peppers directly over gas flame or in broiler until blackened on all sides.
Transfer to paper bag and seal tightly; let stand 15 minutes. Peel, seed, and chop peppers. Toast flatbreads directly over gas flame or in broiler until crisp and charred in spots on both sides. When cool enough to handle, tear into bite-size pieces.
Preheat oven to 400°F. Place peppers, torn bread pieces, chickpeas, and next 4 ingredients in large bowl. Add 3/4 cup reserved charmoula; toss to coat. Season with salt and pepper.
Heat olive oil in large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until cooked through, about 8 minutes.
Divide Moroccan salad among 6 plates. Top each portion with sturgeon fillet and serve.
Moroccan aubergine & chickpea salad recipe
The Arabic Food Recipes Kitchen invites you to try Moroccan aubergine & chickpea salad recipe. Enjoy cooking delicious Arabic food and learn how to make Moroccan aubergine & chickpea salad. This salad is delicious served with grills, or serve with couscous for a veggie lunch.
2-3 tbsp olive oil
400g can chickpeas
good bunch fresh coriander , roughly chopped
1 red onion , finely chopped
FOR THE DRESSING
1 tsp each paprika and ground cumin
1 tsp clear honey
1 lemon , juice only
4 tbsp olive oil
1. Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
2. Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.
Nutrition per serving
263 kcalories, protein 7g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 6g, sugar 6g, salt 0.35 g
Recipe from Good Food magazine, September 2006.
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FARMED AT Marshallberg Farms in Smyrna and Lenoir, NC
A GREAT SOURCE OF protein, omega-3s, vitamins A, B12, and E, calcium, selenium, iron
Learn more about mercury in seafood >
Survivors of the ice-age, sturgeon are older than humans. Unfortunately, wild sturgeon probably won’t outlast us. Overfishing and habitat encroachment have decimated the wild populations.
Enter Marshallberg Farm, an aquaculture operation in North Carolina. Marshallberg Farm is helping to conserve the remaining wild populations by producing Russian Sturgeon for caviar. This reduces the need to harvest wild sturgeon and allows their populations to continue to replenish. Marshallberg fish are raised without added hormones, antibiotics, or PCBs. You can learn more about Marshallberg Farm on their website .
Sturgeon is easy to cook. The meat is quite firm, making it nearly impossible to overcook. It stands up well to complex flavors and bold preparations. We recommend baking, steaming, or poaching this fish. The flesh will firm up unpleasantly when exposed to high heat.
Sturgeon Salad Recipes
- Marinated Sturgeon With Moroccan Chickpea Salad
Marinated Sturgeon With Moroccan Chickpea Salad
Sturgeon gets Moroccan flavor from fresh herbs and spices.
Grilled Sturgeon With Roasted Poblano Salad
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Preheat oven to 400 degrees. In a bowl, toss the beets with the oil. Place .
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Food Network invites you to try this Smoked Eel, Smoked Sturgeon, and Choup .
Hymns, Praise Songs… Worship Anyone?
I have been struggling lately with the same old debate. When I say old I mean old as the church. How are we going to approach the throne of God? Is the way I am approaching God in our corporate worship keeping you from your worship?
Historically in the Church of Christ we have had an a capella tradition of worship. This is a great tradition and one that I hope will last the test of time and culture. Just as our instrumental brothers and sisters in Christ face the struggle of trying to meet the worship needs of their congregations we a capella folks do the same.
Are we going to grow in our expressions of worship? This question may freak some of you out. You may ask…”Tom when you say other expressions of worship do you mean other than singing?” My answer would be yes.We as Christians are told all the time that our lives should be an example of Christ and some even say an act of worship. So if our day to day lives can be an act of praise then why is flagging, painting, bowing, dancing, hand raising, and experiential expressions in worship not “OK”?
I think the main thing that holds us back is lack of knowledge. It reminds me of my sons (19months and 3) The other day they were helping me build their bunk beds. I was using a nail gun. When I turned on the compressor (very loud) my youngest son screamed and ran down the hall. He didn’t want to have anything to do with us. My three year old went out into the hall and looked through the open door. Not close enough to experience using a nail gun but wanting to see how I was going to be experiencing using it.
This translates to our worship. We want to know what is going to happen. Is this going to hurt, feel good, or maybe make me self conscious. I feel a little like my 3 year old son looking in through the door at other Christians as they worship in ways that are totally foreign to me. I can see that outwardly they are worshiping and totally engaged with the maker of the universe. Experiencing him in new ways and being touched and molded in those new ways as well.
If we are to grow as Christians we are to do a few simple things:
1. Read the word. Read books about the word. Watch shows that enforce its message.
2. Become a worshiper of Christ. If you read your bible and are thinking about what you have read daily you have to worship him for his amazingness, for God’s insight and far reaching planning.
2. Lastly I would say: Question what you believe (and have been taught). This is what the Romans did when they would get together and talk about philosophy. They would all question and “discuss” a certain idea and they were able to see knew angles to old ideas and prove some false or again prove their original ideas as rock solid true.
Bean and tortilla soup (page 60)
From Everyday Dorie: The Way I Cook Everyday Dorie by Dorie Greenspan
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- Categories: Soups Summer American Mexican
- Ingredients: Spanish onions red peppers carrots jalapeño chiles ground cumin chile powder adobo sauce Old Bay seasoning vegetable broth canned tomatoes cooked beans sour cream avocados shredded cheese of your choice cilantro tortilla chips limes
|Carpaccio||Italy||Very thin slices of marinated swordfish, tuna, or other large fish (a variant of the more common beef carpaccio)|
|Ceviche||Disputed||Marinated raw fish dish|
|Crudo||Italy||Raw fish dressed with olive oil, sea salt, and citrus.|
|E'ia Ota||Tahiti||Raw tuna in lime and coconut milk|
|Esqueixada||Catalan||Salad based on raw cod, tomato and black olives.|
|Gravlax||Nordic||Raw salmon, lightly cured in salt, sugar, and dill. Usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce with bread or boiled potatoes. Made by fishermen in the Middle Ages, who salted salmon and lightly fermented it by burying it in the sand above the high-tide line. Today it is no longer fermented. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis, the moisture turns the dry cure into a highly concentrated brine, which can be used as part of a sauce. |
|Gohu Ikan||Maluku, Indonesia||Gohu Ikan could be made with tuna, skipjack, or grouper. The fish is cut into small pieces. To remove the fishy smell, the fish meat is washed repeatedly until there's no more blood left. After cleaning thoroughly, the fish meat is marinated with salt and citrus juice. The red fish meat will become a bit white. It is then mixed and stirred with sliced onion, rica (a spicy chili), and basil leaves.It has a sour flavor, spicy, with a strong aroma of basil. Roasted and coarsely grounded canary seeds can be used as a flavor enhancer.|
|Hinava||Malaysia||A traditional Kadazan-Dusun dish from Sabah. Raw fish (typically firm fleshed white fish) marinated with citrus juice (usually calamansi lime), sliced shallots, julienned ginger and grated dried seed of the bambangan fruit, a species of wild mango found in Borneo. Optional additions include sliced chilli and bitter gourd.|
|Hoe||Korea||Raw seafood slices typically served with either soy-sauce or hot pepper paste based dipping sauce.|
|Kilawin||Philippines||Marinated raw fish similar to ceviche. It is generally marinated in a local vinegar (e.g., coconut, cane, or palm vinegar) and/or local citrus such as kalamansi or sometimes lime. Some regions add a little coconut milk to the marinade.|
|Koi pla||Thailand||Minced or finely chopped raw fish in spicy salad. The most popular raw fish dish in Isan.|
|Kokoda||Fiji||Appetiser or side dish of any white fish. A common staple.|
|Kuai||China||Finely cut strips of raw fish or meat, which was popular and commonly eaten in the early history and dynastic times of China. According to the Book of Rites compiled between 202 BCE–220 CE, kuai consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips. In modern times, the dishes are more often referred to as "raw fish slices". Commonly used fish in ancient times include carp and mandarin fish, but salmon is also used in modern times. Sauces were an essential part of kuai dishes, with green onions used for preparation of sauces in spring and mustard seed used for sauces in autumn. According to many classical texts, kuai served without sauces was deemed inedible and should be avoided. |
|Lakerda||Turkey||Pickled bonito dish eaten as a mezze in the cuisines of the former Ottoman Empire. Lakerda made from one-year-old bonito migrating through the Bosphorus is especially prized.|
|Lap pa |
|A Lao and Thai salad of raw freshwater river fish mixed with lime, cilantro, mint, scallions, roasted rice, chilis|
|Namerō||Japan, Bōsō Peninsula||Finely chopped raw fish mixed with spices and spread thin|
|'Ota 'ika||Tonga||Raw fish dish typically made with coconut cream, tomatoes, lemon and spring onions.|
|Poke||Hawaii||Raw fish salad|
|Sashimi||Japan||Sliced raw seafood. Dipped in soy sauce and wasabi before eating.|
|Soused herring (maatjes)||Netherlands||New season herring soaked in a mild preserving liquid|
|Stroganina||Siberia||A dish of the indigenous people of northern Arctic Siberia made from raw thin sliced frozen fish. |
|Tiradito||Peru||Variant of ceviche influenced by sashimi|
|Tuna tartare||United States ||Minced raw tuna dish|
|Umai||Malaysia||A closely similar dish like the hinava, popular with the Melanau community in Sarawak.|
|Xato||Catalan||Raw cod, anchovies and tuna fish with escarole, arbequinas olives, and "romesco" sauce.|
|Yusheng||Singapore||Raw fish salad|
Parasites in fish are a natural occurrence and common. Though not a health concern in thoroughly cooked fish, parasites are a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. The popularity of such raw fish dishes makes it important for consumers to be aware of this risk. Raw fish should be frozen to an internal temperature of −20 °C (−4 °F) for at least 7 days to kill parasites. It is important to be aware that home freezers may not be cold enough to kill parasites.  
Traditionally, fish that live all or part of their lives in fresh water were considered unsuitable for sashimi due to the possibility of parasites (see sashimi article). Parasitic infections from freshwater fish are a serious problem in some parts of the world, particularly Southeast Asia. [ citation needed ] Fish that spend part of their life cycle in brackish or freshwater, like salmon are a particular problem. A study in Seattle, Washington showed that 100% of wild salmon had roundworm larvae capable of infecting people. In the same study farm raised salmon did not have any roundworm larvae. 
Vinegar-Poached Sturgeon with Thyme-Butter Sauce
Preheat the oven to 375°. On a large rimmed baking sheet, sprinkle the zucchini slices with salt. Arrange them in an even layer and let stand for 1 hour. In a small bowl, blend the butter with the thyme and season with salt and pepper.
Rinse the zucchini slices and pat dry wipe off the baking sheet. Return the zucchini to the baking sheet and toss with 2 tablespoons of the olive oil. Spread the slices in an even layer and bake until golden brown on the bottom, about 30 minutes. Transfer the zucchini to a platter.
Sprinkle the sturgeon with 1 tablespoon of the vinegar and refrigerate for 10 minutes. In a large, heavy skillet, combine the remaining 2 tablespoons of vinegar with the water, bouquet garni and shallot and bring to a boil. Season the poaching liquid lightly with salt and pepper and add the sturgeon fillets. Cover tightly and simmer over low heat, turning once, until the fish is barely cooked through, about 8 minutes. Transfer the sturgeon to a large plate. Strain the poaching liquid into a bowl.
Wipe out the skillet and set it over high heat. Add the remaining 1 tablespoon of olive oil and heat until shimmering. Add the sturgeon fillets, boned side down, and cook until golden brown on the bottom, about 2 minutes. Turn and cook for 1 minute longer. Set the sturgeon on the zucchini and cover with foil to keep warm.
Add the strained poaching liquid to the skillet and boil over high heat until reduced to 1/3 cup, about 5 minutes. Stir in the capers and remove from the heat. Swirl in the thyme butter and season the sauce with salt and pepper. Transfer the sturgeon and zucchini to plates, spoon the sauce on top and serve.
Chanie Apfelbaum, author of Millennial Kosher, has created a cookbook that is an inspired expression of our times. While her culinary roots are in traditional Ashkenazic flavors, she has reimagined dishes that are familiar but more globally inspired, uncomplicated without being basic and healthier without compromises.
Her cooking is trendy in the most appealing ways: broader in cultural scope, more savory than sweet and eminently doable. As a busy Mom of five, she is as focused on creating unexpected riffs on shakshuka as she is on using easy to find ingredients.
Ramen Shakshuka @Chanie Apfelbaum Millennial Kosher, 2018
With Sukkot just days away, and the dishes from Rosh HaShanah and post Yom Kippur break fasts not yet stacked in the sideboard, I’m ready for easy, warming dishes that are as tasty as they are unfussy.
I know you’re with me! For Chanie’s Honey Roasted Za’atar Chicken with Dried Fruit, scroll down to the recipe.
Not familiar with za’atar yet? It’s a versatile, tangy Middle Eastern spice blend made of thyme, sesame seeds and sumac. The sumac lends a lemony note that brightens and balances the sweet dried fruits in this easy chicken recipe. Try it in other dishes, as Chanie recommends in the chicken recipe, below.
While we’re on chicken recipes, one of my favorites in this cookbook is for Tamarind Chicken Wings. Chanie’s love for her mother-in-law’s Syrian cooking comes through in lots of dishes, with interesting headnotes about how she’s fallen in love with so many new flavors and ingredients.
Her passion for combining Ashkenazi and Sephardi cuisines pops up again in her recipe for Moroccan Fish Cakes. Her take on seasoning a loaf of store bought gefilte fish, frying the patties and topping them with a sweet and sour chickpea laced tomato sauce is my #1 “must-try-next” starter. Her headnotes on this recipe had me laughing out loud.
Chanie includes plenty of vegetarian dishes, including Quinoa Pad Thai Bowls, Crockpot Moroccan Vegetable Stew (she prefers this do-ahead, slow cooked dish to traditional Shabbat cholent), Vegetarian Chili and Summer Berry and Feta Salad.
Summer Berry & Feta Salad @Chanie Apfelbaum Millennial Kosher, 2018
Her love of Israeli and Middle Eastern ingredients is another theme weaving through this volume. Israeli Couscous Arancini, where toothsome couscous replaces labor intensive risotto in these deep fried treats, is a great time saving swap. Bookmark this one for new ideas for fried treats on Chanukah.
Plenty of desserts beckon from Chanie’s sumptuously photographed pages. Among those I’m hankering for are Lemon Meltaways (using coconut oil) and Persimmon Fritters (cause we all need to find ways to use this under appreciated fruit).
That stated, invite me over for Chocolate Hazelnut Ganache Tart with Macaroon Crust (kosher for Pesach and gluten-free) and I will not refuse!
GREAT NEWS! WE’LL BE GIVING AWAY ONE COPY OF MILLENNIAL KOSHER NEXT WEEK SO BE SURE TO CHECK BACK AND ENTER TO WIN!
All photos and recipe reprinted with permission from Millennial Kosher by Chanie Apfelbaum Artscroll/Shaar April 2018
NOTE: There are affiliate links on this site. By purchasing through these links, Kosher Like Me receives a small percentage of the sale, at no additional cost to you. Thanks for helping to support my blogging habit.
To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper.
Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time.
Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish.
Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves.