Soma Sengupta Passover Recipes Carciofi Alla Giudia Fried Arti

ROMAN-JEWISH FRIED ARTICHOKES (CARCIOFI ALLA GIUDIA) RECIPE

Steps:

• Fill a large bowl with water; halve and squeeze 2 lemons into it. Trim artichokes following Roman-Jewish artichoke guidelines shown here : Remove tough dark green outer leaves to expose more tender light-green leaves within, then, using a paring knife, cut off top half of each leaf and trim base and stem. Trimmed artichokes will look like a closed rosebud. Transfer the peeled artichokes to the bowl of lemon water as you work, covering them with a clean kitchen towel to keep them completely submerged.
• In a large saucepan, heat 2 to 3 inches of oil to 280°F (130°C). Add artichokes (they should produce a steady but non-violent stream of bubbles) and cook until tender (you should be able to pierce their hearts easily with a fork), adjusting heat to maintain a steady bubble, about 10 minutes for baby artichokes and 15 minutes for larger ones. Turn larger artichokes frequently for even cooking.
• Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. If using large artichokes, remove and discard the hair "choke" in the center of the artichoke. Increase oil temperature to 350°F (177°C).
• Fry artichokes until browned and crisp, 2 to 5 minutes. Using a slotted spoon or spider, transfer to a paper towel-lined plate to drain. Season immediately with salt. Transfer to plates and serve right away with wedges of remaining lemon.

SOMA SENGUPTA PASSOVER RECIPES: CARCIOFI ALLA GIUDIA (FRIED ARTI

Steps:

• Fill a large bowl with water and add lemon juice. Set aside.
• Using a sharp paring knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Using a spoon, scoop out the furry center of the choke. If you wish to serve the artichoke as finger food, cut into 4 wedges. Otherwise, leave whole. As you trim. immediately put each artichoke in the lemon water to prevent browning.
• Heat oil to 280 degrees.
• While oil is heating, remove the artichokes from the water and dry thoroughly. Salt the chokes, and beat them against one another so that the leaves start to open.
• Fry the artichokes until cooked through, about 10-15 minutes, adjusting heat to maintain a gentle bubble. You should be able to easily pierce the center with a fork. Turn larger artichokes frequently for even cooking. Reserve oil.
• Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Then, using your hands, gently pull open each artichoke "bud" so that it resembles an open flower. You don't need to do this if you are using wedges.
• Shortly before serving, heat reserved oil to 375 degrees. Fry artichokes until crisp, 2-5 minutes. Sprinkle with sea salt & serve with the lemon wedges.

SOMA SENGUPTA PASSOVER RECIPES- HORSERADISH GLAZED BRISKET WITH

Steps:

• Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up.
• Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes.
• Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
• Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours.
• Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
• Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
• Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
• Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.