May 18, 2012

Memories From Recent Trip to Israel

This April, my daughter Taleene, two of my traveling buddies and I decided to take a week long culinary tour of Israel, led by a beautiful and talented women named- Orly Ziv.  I expected a week of wonderful cooking demonstrations, delicious tastings of food by leading chefs, and tours exploring the country’s ancient cities.  However, little did I know  that I was really embarking on a spiritual and culinary trip of a lifetime.

After months of planning and a long 18 hour flight from LAX, with high anticipation we finally arrived at Tel Aviv in midafternoon.  We found our driver,  Ellie and Orly,  our cooking teacher and tour director, waiting for us at the airport.  As we drove along Tel Aviv’s roads to our hotel, I stared out the window, taking in all the amazing sites. I could not wait to be able to explore the streets and eateries, taste the delicious cuisine, and visit my birthplace- Jaffa.

 

 

We stayed at the Mizpe Hayamim Spa Hotel which sits between the luxurious artist colony of Rosh Pina and the historic city of Zefat.  Let me just say, I loved this hotel! The hotel Spa is renowned for its organic dairy farm and production of organic fruit and vegetables; and its panoramic terraces overlooking Galilee which was spectacular. Every morning we would wake up to the aroma of fresh coffee, baked pastries and amazing breakfasts made for royalty. Our traditional Israeli breakfast consisted of tomato wedges, fresh cucumber, feta cheese, lebnah, plums, halvah, sour cherry juice, freshly squeezed orange juice, carrot juice, fresh honeycomb, and freshly baked bread.

We first visited the coast and the neighboring ancient port of Jaffa, where I was born. The fresh, salty breeze blowing in from the open sea electrified the gorgeous spring afternoon. The city was alive in the in the beautiful weather. Mothers wheeled their babies down the green center islands between the roads and large crowds gathered in the market.

As planned, our next stop was the legendary – Sea of Galilee where we strolled through its hill-filled towns, acres of farmland, spectacular beaches, and some of the best views in the whole of Israel. Galilee had something for everyone from its beautiful beaches and parks to its seafront promenade.  We passed thru the Baha’i Gardens, an exquisite 19 –tiered network of landscaped terraces that cascade down through of Haifa.  In the middle is the Golden Dome where worshippers practice the Bahia faith with its perfectly landscaped Baha’i Gardens and Baha’i holy site.  We visited the historic walled city of Akko which was packed with ancient monuments, small museums and art galleries. We also visited the market of Akko with its barrels of nuts, bags of spices, and baskets of the freshest fruits, vegetables, and fish.

We visited an amazing cheese maker in Zefat who has worked with his whole family for generations making cheese and halva from scratch. The cheeses were wonderfully aged, aromatic, but not too pungent, and the halva, was sweet and delectable. We were showed to a cave where all the cheese was stored, and were showed how to make yogurt and halva from scratch.

On one excursion, we took a drive to the Dead Sea.  It is said that the sea is the lowest point on the planet, more than 1,388 feet below sea level.   Floating in the water and enjoying the unique medicinal benefits of the salt, water, and mud that you rub on your body was a unique experience. There were people from all over the world who would just diving into the sea!

We examined Israel’s cosmopolitan city Tel Aviv to discover how ancient and modern culinary traditions live side by side. We visited the old and the new of Tel Aviv’s food and coffee culture. We toured through the city’s Carmel Market, full of exotic spices and spectacular sweets, and of course, hummus. Oh, how I love hummus!

We ventured to the mesmerizing city of Jerusalem. Despite rapidly changing demographics, Jerusalem has retained a diverse character, especially in the walled Old City with Armenian, Christian, Jewish, and Muslim quarters. I was dazzled the diversity.  Arabs in traditional modern attire, Christian, Western, and Orientals in their infinite variety of secular garb and monastic vestments.  Jews in casual orthodox dress and host of tourists all combined to make a strikingly colorful kaleidoscope of patterns.  Synagogues, churches, mosques and dwellings in various styles made up the city’s unique architectural mosaic. Sunlight shined in on the white and pink stone used for construction and gave even quite mundane buildings an aura of distinction.

The famous Jerusalem market was filled with seductive, spicy aromas, typical of the old city’s deeply herbal style. The warm spices and grains demystify the fine cuisine on the purity and integrity of the ingredients. We explored the unique tastes and aromas, during our Jerusalem market tour, weaved our way through the treasures tucked away in the market. We tasted specialty olive oils, cheeses, and seasonal fruits and vegetables.

My visit to Israel was not just for the wonderful food and ancient cities. No, Jerusalem holds a special place in my heart- it is where my grandmother lived in the Armenian quarters.  I knew in an instant that I was home.  It was remarkable being able to see  where my grandmother lived her life.

As we got closer to our departure, I could not stop thinking about how my trip to Israel was more than I could ever have expected. The food was delicious; people welcoming and so real and friendly, the cities old and ancient, and spirituality reigned. If you are ever thinking about going to this wonderful city, I urge you completely.  My life and cooking have been changed by this trip and I am truly grateful to have had such an experience.

 

 

 

 

 

 

 

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October 14, 2011

Feel Good Fall Favorites- Now at all Zov’s locations!

 

If you’re anything like me, you like to spend the first few weeks of the fall
season browsing through the produce section of your local market to see what
mouth-watering vegetables, fruits, and other goodies have arrived and replaced
the fresh, crisp summer sensations.  It is these hearty items that are
foundation to the comfort food our families get together to enjoy this time of
year. Lucky for you, you don’t have to do all of the work!

My family and I have been busy at work in the kitchen in Tustin testing (and
tasting!) all sorts of new creations for this year’s autumn menu! If you loved
the flavor of the fresh Watermelon and Shrimp Salad or the Salmon Burger from
the summer menu- be excited! This season’s feel good fall favorite dishes are
full of tasty treats like Grilled Pork Chops with Fall Apple Chutney,
Butternut Squash Ravioli, and Quinoa and Farro Salad with Grilled Shrimp. You
will not be disappointed! Just to tease you, here are some pictures from
yesterday’s roll out of the menu!

And just in case you can’t get enough- here’s the Pappardelle Alla Bolognese recipe
for you to share at home with your families. Let me know how it turns out!

 

 

BOLOGNESE ALLA RAGU

This famous ragù is named for the Italian town of Bologna where it originated, and where several years ago I had the best version I’ve ever tasted. It was served at a charming trattoria called Pappagallo, and to this day I can still remember the taste, texture, and even smell of that sauce. I have recreated the recipe here in all its rich and delicious glory. Serve with pappardelle pasta.

 Makes 5 quarts

 1/2 pound pancetta, chopped

2 medium onions, finely chopped (about 3 cups)

2 large carrots, peeled and finely chopped (about 2 1/2 cups)

7 celery stalks, finely chopped (about 2 1/2 cups)

6 garlic cloves, minced

8 ounces ground pork

8 ounces ground veal

8 ounces lean ground beef

3 6-ounce cans tomato paste

1 teaspoon sugar

1 1/2 cups dry red wine

3 28-ounce cans whole tomatoes, pureed in food processor

4 cups chicken broth

4 cups water

2 tablespoons kosher salt

1 tablespoon seasoned salt

1 tablespoon dried thyme

1 tablespoon freshly ground black pepper

1 teaspoon lemon pepper

4 bay leaves

1 large sprig fresh thyme

1 cup freshly grated Parmigiano-Reggiano

1 cup whole milk or heavy cream

3 tablespoons butter

 Cook the pancetta in a heavy 8-quart pot over medium heat until the fat is completely rendered, about 6 minutes. Add the onions, carrots, celery, and garlic and cook, stirring often, until the liquid evaporates and the vegetables are almost brown, about 25 minutes. Add the pork, veal, and beef cook until the meat and vegetables are brown, stirring and scraping the bottom of the pot so the meat breaks apart and the mixture does not stick to the pot, about 20 minutes.

 Add the tomato paste and sugar and cook, stirring constantly, until the paste is dark maroon, about 8 minutes. Add the wine and cook until the mixture loosens up, about 2 minutes. Stir in the pureed tomatoes, 2 cups of chicken broth, and 3 cups of water. Add the kosher salt, seasoned salt, dried thyme, black pepper, lemon pepper, bay leaves, and fresh thyme. Cook until the sauce comes to a simmer, stirring often. Reduce the heat to medium-low and simmer gently, stirring occasionally, for 1 1/2 hours. Add the remaining 2 cups of chicken broth and 1 cup of water and simmer until the sauce thickens into a ragu, stirring often, about 1 1/2 hours longer.

 Stir in the cheese, milk, and butter. Simmer until the sauce is thick, about 25 minutes. Remove the bay leaves and the thyme stems from the sauce and serve.

 Do-Ahead Tip: The sauce can be made ahead. Set aside to cool, stirring occasionally, then transfer to five 1-quart containers. Place the containers in a roasting pan and surround with ice. Cover and store in the freezer for up to 2 months or in the refrigerator for up to 4 days. To rewarm, transfer ragù to a saucepan over medium-low heat, cover and stir occasionally until it simmers. Add chicken broth if the sauce is too thick.

 Zov’s Kitchen Notes: For a richer taste, use cream instead of milk.

 Bolognese is a bit time consuming and has a long list of ingredients, but the good news is if you plan it right, you can have this delicious sauce at the ready whenever you need it. I usually make a big batch, portion out whatever I need for dinner (it’s even better the next day), and freeze the rest.

 Pappardelle is flat, wide pasta that holds up well with heavy meat sauces, and is perfectly suited to Bolognese.  You can use penne or the medium size spaghetti as well. I also like using this sauce for lasagna, eggplant Parmesan, or any layered pasta dish. 

 
Happy Cooking!

Zov

 

 

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