A delicious and pleasant celebration.
Fish pot (photo: Alon Mesika)
Friday has arrived and the question arises again, what will we prepare for Shabbat dinner?
There are those who have everything ready since Thursday, there are those who are toiling right now between the pots preparing the meal, and there are those who are still debating which delicacies will be on their Shabbat table.
For this purpose, this time we turned to recipes that we really like by
chef Yogev Yaros
.
Yaros, who in the past led the unforgettable Mel and Michel restaurant, Little Italy, Hotel de Ville and more, writes recipes for us every week.
His recipes combine the customer's techniques from the rustic, simple and smart cuisine mainly of Italy and France with the raw materials of our local cuisine. Each of his recipes is a delicious and pleasant celebration and really not complicated to prepare.
This time we chose a meal that suits the autumn-winter weather.
Dishes full of warmth and flavor, but not very heavy, that pay a lot of respect to the raw materials.
For the first time: whole roasted sweet potatoes and beets on lamb's rack
Zero effort.
Roasted sweet potatoes and beets (photo: Alon Mesika)
A word from the chef:
the combination of the sweetness of the root vegetables, the acidity of the garlic, the depth of the pomegranate concentrate, the roasted taste of the walnuts and the pleasant spiciness of the rocket, together create a festive gestalt with surprising balances, which lean and give respect to each other and to the special time of the year, all with zero effort.
For the recipe for whole roasted sweet potatoes and beets on lamb's rack
More in Walla!
Shachel's TripleSafe - 3 devices that save lives, and now - one as a gift
Served on behalf of Shachel
Instead of the harayima: Provencal fish stew
Regards from the Riviera. Fish stew (Photo: Alon Masika)
For those who are used to preparing a pot of Moroccan fish, Harima or salmon every Friday.
It's time for a little change.
This fish casserole was born in European coastal cuisines such as the French and Italian Riviera and it combines distinct Mediterranean elements of olive oil, ripe tomatoes, local vegetables such as fennel and zucchini, along with the pleasant warmth of hot pepper and the stimulating acidity of dry white wine.
A word from the chef:
You can easily adjust and upgrade the dish according to the type and variety of seasonal fish and vegetables.
For the recipe for Provencal fish stew - Mediterranean fish casserole
Chicken but unusual: chicken cassoulet and chorizo
French moment.
Kasola (Photo: Alon Mesika)
The cassoulet is one of the classics of southern French cuisine, named after the traditional casserole pot and originated in the Toulouse region.
Yaros' cassoulet includes chicken, beans, herbs and high-quality, spicy sausages, the hint of smoke giving the depth to this so simple, yet so delicious and comforting dish.
A word from the chef:
The dish can be prepared up to four days in advance.
Heat gently, covered, in the oven (with a slight addition of a little hot water) and serve in a pot in which it has been cooked in the center of the table, as if we had worked on it all night.
Pour a dry and light red wine next to it and enjoy a pampering southern French moment.
For the recipe for chicken and chorizo cassoulet - a rich and delicious chicken casserole from the south of France
For dessert: torta caprese
In front of the marina.
Torte Caprese (Photo: Alon Masika)
Cracked on the outside, juicy on the inside and without a drop of flour.
This Italian chocolate cake, born on the Italian island of Capri (yes, yes, the same island where the caprese salad was born), is all you need at the end of the meal.
A word from the chef:
you should wait at least an hour before slicing, and serve with a strong espresso or a good liqueur such as Amaretto.
A small bite, close your eyes and you are overlooking the large marina of Capri, at the foot of Monte Solaro, on the shores of the Tyrrhenian Sea.
For the recipe for Torte Caprese - a juicy, flourless Italian chocolate cake
Bonus recipe for upgraded challah: spiced brioche with thyme leaves and honey
A pampering upgrade.
Brioche (Photo: Alon Masika)
Why a bonus?
Because this brioche recipe requires a slow and good rise overnight in the refrigerator.
The brioche is enriched bread, that is, bread dough that receives generous additions of butter, eggs and milk, which is why it is so delicious and also requires its time in refrigeration.
In the recipe here, Yeros makes it from durum flour and spices it with thyme leaves and honey, and if you have time, this is a particularly indulgent upgrade to the traditional challah.
For the upgraded challah recipe - brioche spiced with thyme leaves and honey
Food
Recipes
Latest recipes
Tags
fish
Hijacking
chicken
Chocolate Cake