SUSTAIN: A Root to Stem Jewish Cooking Experience LIVE with Chef Michael Solomonov

SUSTAIN: A Root to Stem Jewish Cooking Experience LIVE with Chef Michael Solomonov

Recorded LIVE on Thursday, October 21, 2021 at 8:00 PM
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Join Israeli chef and restaurateur Michael Solomonov for a live “root to stem” cooking show honoring Jewish cuisine, seasonal ingredients, and sustainability. Recipes will be provided in advance.

All programs and events for JFest: An Arts Festival for the JCC Movement are made possible through funds granted by The Covenant Foundation, with additional support from The Pertzik Fund for Arts and Culture.

Below are the recipes we'll be cooking with Chef Michael. Directions will be posted AFTER the live stream. Cook with us during the stream as Chef will be directing us live.

5-MINUTE HUMMUS WITH QUICK TEHINA SAUCE

1 garlic clove

Juice of 1 lemon

1 (16-ounce) jar tehina

1 tablespoon kosher salt

1 teaspoon ground cumin

1 to 1½ cups ice water

2 (15-ounce) cans chickpeas, drained and rinsed

 

BRUSSELS SPROUTS TWO WAYS

2 pounds Brussels sprouts, root removed and halved

¼ cup white wine vinegar

3 tablespoons salt

2-3 cups canola oil

1/3 cup prepared tehina

2-3 tablespoons lemon juice

¼ cup white anchovies, minced

2-3 tablespoons olive oil

¼ cup chopped parsley

¼ cup chopped dill

Salt to taste

1 ½ cup hazelnuts

2-3 tablespoons harissa

½ cup feta cheese, dried and crumbled

 

FRIED CAULIFLOWER WITH HERBED LABNEH

¼ cup chopped fresh parsley

¼ cup chopped fresh dill

¼ cup chopped fresh chives

¼ cup chopped fresh mint

½ garlic clove, grated on a microplane

1 cup labneh

Kosher salt

Canola oil, for frying

1 head cauliflower, broken into florets

Kosher salt

 

ISRAELI PICKLES

4 celery ribs, cut into 1-inch chunks

½ head cauliflower, cut into 1-inch chunks (about 2 cups)

3 carrots, peeled and cut into 1-inch chunks (about 2 cups)

2 cups white vinegar

¼ cup kosher salt

¼ cup sugar

1 tablespoon ground turmeric

1 tablespoon schug (a hot sauce made with jalapeno peppers and seasonings; part of Yemeni cuisine)

Join Israeli chef and restaurateur Michael Solomonov for a live “root to stem” cooking show honoring Jewish cuisine, seasonal ingredients, and sustainability. Recipes will be provided in advance.

All programs and events for JFest: An Arts Festival for the JCC Movement are made possible through funds granted by The Covenant Foundation, with additional support from The Pertzik Fund for Arts and Culture.

Below are the recipes we'll be cooking with Chef Michael. Directions will be posted AFTER the live stream. Cook with us during the stream as Chef will be directing us live.

5-MINUTE HUMMUS WITH QUICK TEHINA SAUCE

1 garlic clove

Juice of 1 lemon

1 (16-ounce) jar tehina

1 tablespoon kosher salt

1 teaspoon ground cumin

1 to 1½ cups ice water

2 (15-ounce) cans chickpeas, drained and rinsed

 

BRUSSELS SPROUTS TWO WAYS

2 pounds Brussels sprouts, root removed and halved

¼ cup white wine vinegar

3 tablespoons salt

2-3 cups canola oil

1/3 cup prepared tehina

2-3 tablespoons lemon juice

¼ cup white anchovies, minced

2-3 tablespoons olive oil

¼ cup chopped parsley

¼ cup chopped dill

Salt to taste

1 ½ cup hazelnuts

2-3 tablespoons harissa

½ cup feta cheese, dried and crumbled

 

FRIED CAULIFLOWER WITH HERBED LABNEH

¼ cup chopped fresh parsley

¼ cup chopped fresh dill

¼ cup chopped fresh chives

¼ cup chopped fresh mint

½ garlic clove, grated on a microplane

1 cup labneh

Kosher salt

Canola oil, for frying

1 head cauliflower, broken into florets

Kosher salt

 

ISRAELI PICKLES

4 celery ribs, cut into 1-inch chunks

½ head cauliflower, cut into 1-inch chunks (about 2 cups)

3 carrots, peeled and cut into 1-inch chunks (about 2 cups)

2 cups white vinegar

¼ cup kosher salt

¼ cup sugar

1 tablespoon ground turmeric

1 tablespoon schug (a hot sauce made with jalapeno peppers and seasonings; part of Yemeni cuisine)

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