#chraime

[citrus-on-jumblr]

This week I made Chraime, a Moroccan Jewish fish in tomato sauce! The recipe was from The Jewish Cookbook by Leah Koenig and it was absolutely delicious. I used skin-on salmon filets to make it. The rice was from a box, but it was delicious anyway!

[toes-r-us]

They are C U T E | H O T | H A N D S O M E | + S E X Y all at the same time...

Link: https://youtu.be/SPnSnBrRnzk

[yumyummyyums]

Chraime with Couscous AKA fish in spicy tomato sauce

GET FULL RECIPE HERE

[laineystein]

Photographic proof that we eat more than salatim 😌

Gut Shabbos!

[undemodable]

Pintado ensopado com Malbec argentino.

Pintado ensopado com Malbec argentino.

Teor alcoólico 12,8% Tipo de fechamento Rolha Produtor Garbin Serviço 15ºC Volume 750ml Uvas Malbec Safra 2019 Sobre o vinho: De berço francês, a uva Malbec, conhecida por sua intensidade marcante e sabor único, alcançou seu auge em Mendoza, na Argentina. Château Garbin carrega a filosofia de que tecnologia e arte devem caminhar juntas. Esse conceito resulta em um tinto que leva às adegas as…

View On WordPress

[lookitcookit]

Hot and salty

From www.lookitcookit.tumblr.com

Pitted olives are often stuffed with something red and it’s usually a small slice of cooked red pepper. But the ones in the picture seem to be filled with the much more agressive chilli. Chilli is not for the faint-hearted; a few slivers will render a dish hot and spicy and munching on whole Piquin chillies from Mexico provides an interesting heat that takes a few seconds to kick in.

I had a friend who was born in Libya. He had a passion for extremely hot food and taught his Finnish-born wife how to make the dishes of his childhood. One of his favourites was Chraime, a firm fish, bathed in a sauce of intense heat and flavour. The ingredients include garlic, tomato paste, cumin seeds, sweet paprika, hot red chilli and dried sweet peppers. This is actually a Sephardic Moroccan dish, but I was reminded of it when I saw these tiny peppers peeking out of the olives. To find the recipe for Chraime, please click here.

The olives themselves remind me of an embarrassment in my childhood.  I went to an English girls’ school and the meals were dire. One of the items they served at lunch (they had no idea about nutrition then) was a large, half cooked jacket potato, topped with baked beans pouring down over the edge.  At break time - around 11 am - we were allowed to eat chocolate biscuits, which we could buy, or sandwiches which we brought from home.  So this is what I did. My mother prepared a sandwich every day and the idea was that I would fill myself up by mid morning so I wasn’t hungry when the dreaded lunches appeared.

My sandwiches were elegant, with the crusts cut off.  They were often cheese, or egg with tomato or cucumber.  But my mother, an inventive cook, had devised one that she loved (and to be truthful I quite liked). This was cream cheese and sliced olives.  But since the girls often shared the sandwiches between them, the embarrassment came, as none of them wanted to try my cream cheese and olive ones. How vulnerable we were then.  Not standing out from the crowd was the main consideration.

(This post actually comes from my archive, first shown in April 2016)