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September 20, 2006

Shake it up for Rosh Hashana

Daily News food editor Natalie Haughton wants you to think differently about your Rosh Hashana menu. Here's how she starts out:

When it comes to Rosh Hashana, Laura Frankel, chef and founder of Shallots Bistro in Skokie, Ill., tosses aside traditional fare like brisket and tsimmes.

Instead, she wows guests with contemporary creations including Pomegranate-Glazed Chicken, Standing Rib Roast With Porcini Mushroom Crust and Mushroom-Onion Ragout, Braised Veal Shanks With Moroccan Spices and Mango Gremolata, Roasted Butternut Squash Bisque, Crunchy Apple and Fennel Salad, Baked Apples With Dates and Apricots, and more.

(At left, Arancini di farro)

Here's the key to Frankel's approach:

These days, her repertoire extends far beyond traditional Jewish fare as many know it. “I look to the Mediterranean, the Middle East, the small towns of Italy, southern France and Mexico, and many other regions for inspiration. My father cooked food from all over the world, long before it was fashionable,� adds the Illinois native.

The recipes didn't exactly pop out from the Daily News Food web page, but rest assured, they are there. Here are the links:

Braised veal shanks with Moroccan spices and mango "gremolata"
Pomegranate-glazed chicken
Arancini di farro
Israeli salad
Roasted pineapple with pineapple sorbet

(At right, Roasted pineapple with pineapple sorbet)

It's no secret that as a Jewish vegetarian with Eastern European roots, the anscestral foods I know are, for lack of a better word, meaty. I much prefer the Sephardic way of cooking and eating, and this story was most welcome.

Posted by Steven Rosenberg at September 20, 2006 4:13 PM

Comments

Posted by: Mary Morris at September 22, 2006 12:21 PM

Posted by: Steven Rosenberg at September 22, 2006 1:00 PM

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