Joan Nathan, the author of 11 cookbooks, has sought out local Jewish food traditions as she's traveled the world. Beck Harlan/NPR With a taste of just a single dish from a Jewish family's table at Passover, Joan Nathan can tell a global story. The Jewish cooking legend, who has nearly a dozen books to her name, has documented the worldwide reach of Jewish food for her latest, King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World. 'I can track people by what their haroset is,' Nathan says. Joan Nathan's recipe for hard-boiled eggs with spinach originated in Greece. Becky Harlan/NPR Recipe: Huevos Haminados con Spinaci, Long-Cooked Hard-Boiled Eggs with Spinach Yield: 12 servings • 12 large eggs, preferably fresh from a farmers' market • 4 tablespoons olive oil • 1 1/2 cups (225 grams) red onion (about 1 large), peeled and chopped coarsely • 1 tablespoon sea salt • 1 teaspoon freshly ground black pepper • 1 1/2 pounds (675 grams) spinach, fresh or frozen (thawed and drained if frozen) • Put the eggs in a cooking pot and add water to cover by about 2 inches. Then add the olive oil, onions, salt and pepper.

Prepare the codfish as in the above recipe and serve on slices of toast. FISH CROQUETTES. One pint of cold boiled or baked fish. Remove the bones and chop it in a Universal Food Chopper, using the medium cutter. One pint of hot boiled potatoes cut with the same cutter, one teaspoonful of butter, one-half cup of hot milk,.

Bring to a boil over medium-high heat, then lower heat and simmer for 30 minutes. Cool and remove the eggs with a slotted spoon. Tap the eggs gently against the counter and peel under cold running water, keeping them as whole as possible. • Return the peeled eggs to the pot with the seasoned water and simmer very slowly uncovered for at least 2 hours, or until the water is almost evaporated and the onions almost dissolved. The eggs will become dark and creamy as the cooking water evaporates and they absorb all the flavoring. • Remove the eggs carefully to a bowl, rubbing into the cooking liquid any of the cream that forms on the outside. Download Game Naruto Shippuden Ultimate Ninja Storm 3 Iso Psp.

Heat the remaining cooking liquid over medium heat, bring to a simmer, and add the spinach. Cook the spinach until most of the liquid is reduced, stirring occasionally with a wooden spook, about 30 minutes, or until the spinach is creamy and well cooked.

Serve a dollop of spinach with a hard-boiled egg on top as the first part of the Seder meal or as a first course of any meat. NOTE: To see if the eggs are really boiled, remove one egg from the water and spin it on a flat cutting board. If it twirls in one place, it is hard-boiled. Игру Граффити Дефайд.

If it wobbles all over the board, it is not cooked yet and the weight isn't distributed evenly. The easiest way of peeling a hot hard-boiled egg is to put it under cold water between your hands and rub it quickly until it cracks, then peel under the running water. To prepare the symbolic egg for the Passover Seder plate, boil the egg in its shell, dry it, and then light a match underneath to char it. Recipes from King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World by Joan Nathan. Published by Knopf.