Another Recipe

This is a pretty weird blog, isn't it? Over the past couple of months, I've gone from nonstop gloom and doom to nonstop berry recipes, with one chick-flick post in between. Pretty soon, I expect to post some more gloom and doom of a seasonally appropriate variety, but first I have a recipe for fish.

The fish recipe is actually seasonally appropriate, too, although that is strictly a coincidence. This week, many observant Jewish carnivores are taking a break from red meat and poultry in commemoration of the destruction of the Temple. DH and I rarely eat meat on weekdays, anyway (and meat is permitted during the Nine Days on Shabbat), but we happen to have tried a particularly good fish recipe tonight, so I thought I'd share it. (See this post for one take on the propriety of eating "gourmet" meatless dishes during the Nine Days.) We started with this recipe, but we used tilapia rather than trout (it was on sale), replaced the half cup of fresh tomatoes with a 14.5-ounce can of fire-roasted tomatoes, and increased the number of shiitake mushrooms. (It's hard to go wrong with shiitakes.) Here's the result:

Fish With Shitake Mushrooms, Ginger, and Tomatoes

1 lb fillet of trout or tilapia, or a similar thin, mild-tasting fish (maybe sole?)*
Salt and pepper
2 green onions, chopped
4 large fresh shiitake mushrooms, stemmed, caps thinly sliced
1 14.5-ounce can diced tomatoes, preferably fire-roasted
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 teaspoons soy sauce
2 teaspoons toasted sesame oil

Preheat oven to 400 degrees. Grease a baking sheet or coat with nonstick spray. Rinse fish, pat dry, and sprinkle with salt and pepper. Place fish on baking sheet.

Combine remaining ingredients in a medium bowl and mix. Spoon over fish. Bake uncovered until fish is just cooked through, about 20 minutes.

*You can also use whole trout, cleaned, boned, and butterflied and baked skin-side down, as per the original recipe.

Two years ago, I posted nine other simple meatless recipes for the Nine Days on the Kosher Blog and rounded them up here. Some of the posts have more than one recipe in them, so you have to scroll down to see them all.

Food for the Nine Days

Today is Rosh Chodesh Av, the first of the nine days of mourning that culminate in Tisha B'Av. There is a custom* not to eat meat during this period (except on Shabbat), so I've been posting recipes for easy meatless meals over at Kosherblog. They can be found here, here, here, and here.

Writing up these recipes, I realized how much DH and I have learned from each other about cooking. Before we started eating meals together, for example, he had never made anything with tofu and I had never cooked fish. Fortunately, we both had good training -- our mothers are excellent cooks, albeit with very different styles. Still, I feel that I have a way to go before I reach my full potential.

For better or for worse, however, that is not my top priority right now. Maybe I could learn something from DH's work ethic. . .

*Not, as the Wikipedia stub implies, a law. Someone should change that.

A Recipe for Every Occasion

It seems that every Jewish occasion is somehow associated with food. The Jewish cookbooks that I own even have special sections for Yom Kippur and other fast days, because, well, du'h: you have to eat before and after the fast. They wouldn't want that we should starve.

It is customary to refrain from eating meat during the nine days before Tisha B'Av (except Shabbat) as a sign of mourning.* However, mourning (like Yom Kippur) has positive gastronomic traditions as well. Lentils and hard-boiled eggs are often eaten on account of their round shape, which symbolizes a closed mouth and/or the cycle of life. Mengedarrah, a simple combination of lentils and rice, is a traditional Nine Days food among Middle Eastern Jews. (Egyptians call it koshari.) This information,** and the following recipe for mengedarrah, come from Gil Mark's World of Jewish Cooking. (I've tried it. It's good.)

Ingredients:
1 pound (about 2 cups) green or red lentils
1/4 cup vegetable or olive oil
2 medium yellow onions, chopped (about 1 cup)
2 cups rice
4 1/2 cups water
About 1 1/2 tsp salt
Ground black pepper to taste
Fried onions or yogurt for garnish

1. Rinse the lentils and soak in water to cover for at least 2 hours. Drain.
2. Heat the oil in a medium saucepan over medium-high heat. Add the onions and saute until golden brown, 10 to 15 minutes. Stir in the rice and saute until well coated, about 1 minute.
3. Add the lentils, water, salt, and pepper. Bring to a boil, cover, reduce the heat to low, and simmer until tender and the water is absorbed, about 30 minutes.
4. Remove from the heat and let stand covered for 5 minutes. Stir with a fork to fluff. Transfer into a large serving platter and scatter fried onions over the top or serve with yogurt.

*The Nine Days began today.
**Meaning, the information relating directly to lentils and mengedarrah.