Danielle Oron - Modern Israeli Cooking: 100 New Recipes for Traditional Classics

I couldnt even read through the table of contents without feeling all hot and bothered. Israeli cuisine is exciting in its own right, but Danielle has just taken it to an entirely new level. MOLLY YEH, My Name is Yeh Reading Modern Israeli Cooking made me want to strap on an apron and jump in the kitchen with Danielle, such is her passion for cooking fun, flavorful food that doesnt take itself so freakin seriously. Though her story begins with an Israeli bent, the inspirations transcend all borders, easily captivating the most reluctant of cooks and transporting them to a place of inspiration and incredible eats. NELL CASEY, Food Editor at Gothamist Danielles recipes paint a tale of time, place and people, while her way with words is as unique as it is humorous. Her methods are clear to all, and the results always deliver.

You are lucky to have bought this book! AMANDA JAMES, Publisher of Food & Travel at Pepper Passport DANIELLE ORON CHEF AND OWNER OF MOO MILK BAR AND FOUNDER OF THE BLOG I WILL NOT EAT OYSTERS MODERN
ISRAELI
COOKING 100 NEW RECIPES FOR TRADITIONAL CLASSICS The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: http://us.macmillanusa.com/piracy.

Its very hard to pinpoint what Israeli cuisine is, exactly. Israel is a melting pot of several cultures that migrated to what was once called Palestine.

Many ethnicities influence the cuisine youll find there today, including Moroccan, Eastern European, Yemeni, Egyptian, Iraqi and Turkish. So when I use the term Israeli cooking, it doesnt necessarily mean it was born in the state of Israel, it means that you can find it there now. Its a combination of old-world and new-world cuisines. My family moved from Tel Aviv to New Jersey when I was just three. As much as I tried to fit in, my family was always referred to as those crazy Israelis, in the best way possible. We are loud, occasionally obnoxious, compassionate, inviting, caring and warm.

Israeli cooking is very similar: bold, in your face and full of love. Israelis eat a lot of their meals family-style with tons of side plates filled with salads and dips, and almost always with a carb. Mmm. Carbs. This is a culture whose focal point is eating and feeding. My dad would come home very late each weekend from his army outpost, and his mom would be at the door with a plate of food before he could even ask if there was something to eat.

There are more Israeli cooking shows than there are American ones. Shocking, I know. Life is centered around the kitchen table. When you invite someone into your home, whether you know them or not, you bring them to the table, not the couch. I hope that these feelings of love and sharing are conveyed through these dishes. I am infatuated with food.

I was a food-obsessed child who asked my mom what we were having for dinner while we were eating breakfast and am now an adult who plans dinners for months in advance. You should see my Pinterest account! These recipes combine my culinary background in French technique with classic Israeli flavors to create new and modern dishes. They are not kosher in any sense of the word. Theyve got a very American-Israeli feel to them, which reflects who I am. I guess that would make sensejust had a eureka moment there. My recipes are very much like what Israeli food has come to be; a combination of old and new.

I will ask only that you invite some friends over and share this food with them. And even if you dont, I wont really know so #dowhatiwant!

There is a particular type of love that goes into weekday meals. Its not the pour-heart-and-soul-into-every-morsel-of-this-food kind of love, but more of a nourishing lovethe kind of love that comes from a mother whos trying to fatten up her kids and make sure they dont ever go hungry. In our Israeli-American home, these meals normally were eaten right after my brother and I came home from school. My mom took the time to make sure we always had a hearty dish of something waiting for us just as we walked in the door. Dont get me wrong: There were those days where she slapped tomato paste, cheese, oregano and olives onto half a pita and called it Pizza Night.

Even then, there would be that love in it: nourishing love. These weekday meals are meant to fill you up. Ive taken some of my mothers usual-suspect recipes and tuned them up with a modern touch. She would make basic schnitzel and serve it with a bit of Israeli salad. But I have taken it to another level by making it like a fried-chicken sandwich with tons of slaw and pickles. Theyre not quick recipes, like youll find in some cookbooks, but that extra few minutes you spend on dinner will pay off in the depth of flavor.

For example: In 30 minutes, you can get this on the table! I believe that you should put in a bit of effort to create a meal that looks and tastes beautiful. So make extra to bring to work the next day. You go and show off!

In Tel Aviv, shawarma is everywhere, and each place makes it slightly different. Layers of chicken, lamb, beef or a combo of meats are stacked on a large rotating spit that slowly grills it all day. Best part: all the toppings and sauces that you can put on it. Ive adapted the classic street food for the home kitchen.

The deliciously spiced chicken is cut thin to mimic the shaved effect of the meat you get from the vendor. Quick-pickled tomatoes give the dish a tangy burst of freshness. If you like things a bit spicy, serve this with a little harissa. MAKES 4 SERVINGS INGREDIENTS SHAWARMA 1 lb (680 g) boneless skinless chicken thighs 1 tbsp (10 g) ground cumin 2 tsp (4 g) ground turmeric 1 tsp (3 g) ground coriander 1 tsp (3 g) paprika 1 tsp (3 g) garlic powder 1 tsp freshly ground black pepper tsp hot paprika tsp cinnamon tsp cloves 1 tsp salt 3 tbsp (45 ml) olive oil ONION RICE 1 tbsp (15 ml) olive oil 1 small yellow onion, diced 1 cup (195 g) basmati rice, rinsed 2 cups (480 ml) water 1 tbsp (11 g) consomm powder tsp salt Fresh pepper to taste QUICK-PICKLED TOMATOES 3 Roma tomatoes, cut into 1-inch (2.5-cm) cubes cup (26 g) sliced red onions 1 tbsp (3 g) chopped cilantro cup (180 ml) water cup (80 ml) white vinegar 1 tsp (9 g) salt 1 tsp (7 g) sugar 1 tbsp (23 ml) olive oil, for frying , to taste , optional METHOD Clean the chicken by trimming off any skin, fat or cartilage. Pound the thighs out flat using a mallet or just the heel of your hand. Slice them into thin long strips, about inch (6.5 mm) thick.

The thinner, the better! Combine the cumin, turmeric, coriander, paprika, garlic powder, pepper, hot paprika, cinnamon, cloves, salt and olive oil in a large bowl to form a paste. Transfer the sliced thighs to the bowl and massage the paste into the chicken. Cover and refrigerate for at least 30 minutes. Can be made the day before and left in the fridge overnight. To make the rice, heat the 1 tablespoon (15 ml) of oil over medium heat in a medium saucepot. Saut the onion until theyre translucent, about 3 minutes.