FROM ADALIA’S KITCHEN

In Part Four of Love is a Many-Splendoured Thing, Adalia Rabinovich – the Crowe’s

Point chef – celebrates the Jewish Sabbath or Shabbat with her secret boyfriend, one of
the Crowe incarnations. In case some of you are interested in recreating her Kosher
meal, I decided to post the recipes along with credits to the appropriate websites and
authors. None of these recipes were created by me, but are placed in this document so
those of you that love to cook and experiment with food and new cuisines might have a
chance to sample what Adalia served. This in no way is intended to interfere with the
originators of these recipes, and if you do fix them, give credit to that cook – not to me. I
know one thing – it all sounds fantastic, so whether you are of the Jewish faith or not…
ENJOY!

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One of the first things mentioned in Part Four is the Challah, the Sabbath bread. I
discovered several recipes online, but I think this was one of my favorites of the ones I
read:

Challah and How To Make It by Giora Shimoni (for About.com’s Kosher cuisine
section) http://kosherfood.about.com/od/sabbathcooking/ht/challah.htm

In ancient times Jewish women set aside a small piece of dough, called Challah, for the
Temple priest (kohen) whenever they made bread.

After the destruction of the Holy Temple in Jerusalem, Jewish women began to burn a
small piece of dough (Challah) whenever they made bread in remembrance of the priest’s
portion.

Over time, Challah came to refer to the whole bread, rather than just the portion separated
and burned. It is traditional, not mandatory, for Challah bread to be a braided egg bread.

Difficulty: Average

Time Required: Approximately 3 hours is needed to make Challah. This includes time for
the dough to rise.

Here's How:

1. Prepare Dough - Dissolve yeast in a small amount of lukewarm water, plus 1

tablespoon sugar, for 10 minutes. Then add remaining ingredients according to the
Challah Recipe being used.

2. Knead Dough - Knead dough until its consistency is stiff and smooth (15-20 minutes).
If the dough is too soft, add flour. If the dough is too firm, add water.
3. Let Dough Rise - Put dough into a large, oiled bowl. Then turn the dough over so the
top of the dough will also be oiled. Cover the dough, put it in a warm place, and let it rise
until it doubles in size (1-2 hours). If the recipe calls for it, punch the dough down to
remove air pockets and then let it rise for another 1/2 hour.

4. Separate Challah - At this point, Jewish women can fulfill a biblical commandment
called Separating Challah.[1]

5. Grease Pans - It is important to grease the pans in which the Challah will be baked so
that the Challah can be easily removed from the pan after it is baked.

6. Divide Dough - Divide dough into pieces and shape into loaves smaller than the pans.
The most traditional shape for Challah is braided. The diagram on this page illustrates
how to braid a three strand Challah.

7. This video demonstrates how to braid a Challah using six strands (as well as other
suggestions on how to celebrate Shabbat).

8. Let Dough Rise Again - Place the dough into the pans and let it rise again until it
doubles in size (approximately 1/2 hour).

9. Preheat Oven - Preheat the oven for 350 degrees Fahrenheit.

10. Glaze Challah - Beat an egg yolk or an egg yolk with a few drops of water. Some
people add a teaspoon of sugar into the egg yolk. Using an egg brush, spread the egg yolk
on the top and sides of the Challah. Poppy seeds or sesame seeds can be sprinkled on top
of the Challah after it has been glazed with the egg yolk.

11. Bake Challah - Bake Challah according to the recipe being used. The ready Challah
should look browned, but not too dark. I usually bake my Challah for 30 minutes or until
it sounds hollow when tapped on the bottom. Remove the Challah from the baking pan
immediately and place on a wire rack to cool.

Tips:

1. Incorporate the flour gradually for a smoother dough.

2. Give the dough enough time to rise.

3. Grease pan well so the Challah comes out easily after baking.

4. Be careful not to under-bake or over-bake the Challah.

Appetizers

Adalia wanted to give her boyfriend a sampling of some of the best of a Sabbath meal, so
of course she started with appetizers.

Hummus by Giora Shimoni (for About.com’s Kosher cuisine section)

http://kosherfood.about.com/od/kosherappetizerrecipes/r/hummus.htm

Ingredients:

* 1 3/4 cups dry chick peas

* 1 teaspoon baking soda

* 3 cloves garlic, minced

* 1 teaspoon salt

* 1/4 teaspoon pepper

* 1/4 teaspoon paprika

* 1/3 cup tahina paste (ground sesame seeds)

* juice of 2 lemons

* olive oil

* fresh parsley

Preparation:

1. Put water, soda and beans in a large pot. Soak overnight.

2. Cover the pot, bring to a boil, simmer for 45 minutes or until the beans are soft.

3. Drain. Reserve a bit of the cooking liquid. Reserve a few whole beans.

4. Put the beans, garlic, salt, pepper, paprika, tahina paste and lemon juice in a food
processor. Grind until smooth. If the hummus is too thick and dry, add a bit of the
cooking liquid.

5. Put hummus in a closed food container, and refrigerate.

SERVING SUGGESTIONS:

Spoon the hummus on a plate and make a shallow well in the center. Put a little olive oil
and the reserved whole chick peas in the well. Sprinkle with fresh chopped parsley and
paprika. Serve with warm pita bread.

Kosher Mushroom Blintzes by Giora Shimoni (for About.com’s Kosher cuisine section)
http://kosherfood.about.com/od/kosherappetizerrecipes/r/blintz_mushroom.htm

Ingredients:

* BLINTZ

* 1 cup flour

* a pinch of salt

* 3 eggs

* 1+ cup of water

* FILLING

* 1 cup diced onions

* 3 tablespoons margarine (pareve)

* 2 cups canned mushrooms, drained

* 1 cup liquid from the mushrooms or water

* 3 tablespoons flour

* salt and pepper to taste

* SAUCE

* 3 tablespoons margarine (pareve)

* 1/2 cup canned mushrooms, drained

* 3 tablespoons flour
 * onion salt, salt and pepper to taste

* 1 1/2 cups water

* 1 teaspoon soy sauce

Preparation:

Blintz

1. Mix eggs and water. Mix flour and salt in a separate bowl.

2. Whisk flour mixture into egg and water mixture until smooth. The batter should be
thin. If it is too thick, add some more water.

3. Pour oil into a frying pan, and heat until the oil is very hot.

4. Pour just enough blintz mixture into the hot oil to lightly cover the pan. Rotate the pan
so the batter covers the whole bottom.

5. Cook blintz until the center bubbles and the blintz slides in the pan.

6. Turn out blintz from pan onto a plate to cool.

7. Continue steps 1-6 above until all the batter has been used.

Filling

1. Sauté the onion in margarine until transparent.

2. Drain mushrooms, reserving liquid in a separate bowl.

3. Add mushrooms to the onions, and sauté.

4. Stir in flour until smooth.

5. Gradually add liquid and cook until thickened.

6. Add salt and pepper to taste.

7. Put 1 tablespoon of filling in each blintz. Fold one side over, the bottom up and the top
down, and then the second side over to form a neat square.
Sauce

1. Melt margarine in saucepan, and briefly sauté mushrooms.

2. Stir in flour and seasonings. Add water and soy sauce.

3. Stir and cook until the sauce has thickened.

TIPS:

Once the crepes are filled, they can be stored in an airtight container or bag and frozen.

SERVING SUGGESTIONS:

Serve the mushroom crepe warmed, and top with a tablespoon of hot mushroom sauce.

Tuna Mousse from Anna’s Kosher Kitchen for About.com’s Kosher cuisine
http://kosherfood.about.com/od/shabbatappetizers/r/mousse_tuna.htm

This Tuna Mousse is a great Shabbat appetizer as it looks so appetizing when made in a
pretty mold. As this recipe freezes really well, I suggest preparing it ahead of time so you
have less cooking to do right before the festive meal.

* 3 6-ounce cans (170 gram) tuna in oil, drained

* 1 small onion cut in quarters

* 6 tablespoons mayonnaise

* 1 tablespoon brown sugar

* 1 tablespoon ketchup

* 1 1/2 teaspoons vinegar

* Dried dill to taste (optional)

* 1 1/2 packets gelatin

 * Scant 2/3 cup hot water

* Scant 2/3 cup cold water

* Salt and freshly ground pepper to taste

Preparation:

1. In a food processor mix tuna, onion, mayonnaise, brown sugar, ketchup, vinegar and
dill until smooth.

2. Dissolve the gelatin in all the water and add this to the food processor and mix well.

3. Add salt and pepper to taste.

4. Pour into the mould and refrigerate until set.

5. Turn out of the mould on to a platter.

Entrée

Knowing that like all good Crowe incarnations, this one also has a good appetite – and
again, wanting him to try a couple of different types of Kosher meats – Adalia decided to
go with the Barbecued Glazed Chicken with Roasted Potatoes and Beef Brisket, the latter
allowed to cook slowly. Both dishes will be great leftovers for Saturday, when the
Sabbath continues and there is still a prohibition on cooking.

Kosher Barbecued Glazed Chicken with Roasted Potatoes by Giora Shimoni (for
About.com’s Kosher cuisine section)
http://kosherfood.about.com/od/meatmaindishes/r/chick_pot_bbq.htm

Prep Time: 20 minutes

Cook Time: 1 hours, 30 minutes

Ingredients:

* 3 pounds chicken

* 3 pounds potatoes, cut lengthwise into 6-8 wedges

* 1-2 onions, cut into rings

* 1/2 teaspoon salt

 * 1/4 teaspoon pepper

* 1/2-1 teaspoon paprika

* 1/3 cup ketchup

* 1/3 cup honey

* 1/3 cup soy sauce

* 2 tablespoons Dijon mustard

Preparation:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large pan, please chicken on top of onions. Add potato wedges around the
chicken.

3. Sprinkle chicken and potatoes with salt, pepper and paprika.

4. In a small bowl, combine ketchup, honey, soy sauce and mustard. Pour over
chicken and potatoes.

5. Bake uncovered for approximately 1 1/2 hours or until cooked through.

SERVING SUGGESTIONS:

1. Serve with a cooked green vegetable like broccoli, green beans or asparagus.

2. When entertaining Sabbath guests, this recipe can be easily doubled or tripled.