It is not a cliché to say that "food brings people together," since food is directly linked to giving. But from time to time tributes are made in the field for the sake of Heaven, the essence of which is giving. One of them is the project of pastry chef Keren and Itzik Kadosh, owners of Kadosh Cafe in Jerusalem, ahead of Shavuot.
In partnership with the DAVO PRO brand, the couple produced a digital recipe booklet called "Friends Weeks", all proceeds from which go as a donation to the Public Health Association. The organization provides, among other things, mentoring services to disabled IDF children and parents coping with PTSD, emotional injury or head injury. The best chefs took part in the special project, including: Haim Cohen, Rachel Ben Elul, Itiela Hyatt, Tomer Agay, Dor Peleg, Chen Cohen, the head pastry chef of DAVO PRO. In this framework, they prepared and shared recipes for a variety of dishes.
The recipe booklet "Shavuot with friends", photo: Assaf Carla
This is a project that has been underway for several years in preparation for the holiday. It began during the COVID-19 pandemic, when the Kadosh couple, who donated a Shavuot meal to children on dialysis every year for a decade, could not prepare the meal because the places were closed. Keren and Itzik proposed an alternative - a recipe booklet whose entire proceeds would go to dialysis patients. The move succeeded and thanks to it a large sum entered the department. As a result, Kadosh decided that every year they would lead the project and transfer the proceeds to the association.
As stated, all proceeds from the sale of the booklet, which was published a few days ago, will be transferred to benefit the "One Soul" project of the Public Health Association, led by the Director General, Adv. Yasmin Nahum. "Children of shell-shocked parents experience very severe trauma and are forced to cope in daily life with extremely complex difficulties alongside the post-traumatic parent. The purpose of mentoring is to accompany the child in daily life and assist him in various areas," the organization explains.
Chef Tomer Agay shared with Israel Hayom the recipe for the wonderful classic dish he shared in the booklet - a dish of locus fish and gnocchi with a fresh touch of yogurt.
Chef Tomer Agay, Photo: Assaf Carla
The price of the digital brochure - 56 NIS
Link to purchase:https://katzr.net/a74525
Chef Tomer Agay's recipe for locus and gnocchi in yogurt sauce
Ingredients
for 4 diners
400 g locus fillet, cut into 4 servings
1/4 cup (60 ml) olive oil
For the sauce:
75 g butter
4 shallots peeled and cut into slices 2 1 garlic peeled and cut into slices
1 tablespoon flour 240 cup (1 ml) white
wine 240
cup (1 ml) vegetable
broth 250 container (100 ml) heavy cream for whipping
1 g fresh
spinach leaves 200 container (<> ml) yogurt
For gnocchi:
500 grams peeled and boiled potatoes until soft, mashed into mashed potatoes (preferably in a designated dish).
Flour - 1 cup, less a heaping tablespoon (125 g)
2 egg yolks
Locus and gnocchi in yogurt sauce, photo: Assaf Carla
Method of preparation
For the sauce: In a pan, heat butter, add onions and garlic and fry over low heat slowly without golden browning for 4-5 minutes. Add the flour and cook together for 2 minutes or until it is absorbed and the contents of the pan dry. Add wine and cook until half of the liquid evaporates. Add vegetable broth and again steam in half while cooking and stirring over high heat. Add the cream and cook until the sauce slightly thickens. Add spinach and yogurt and cook gently until the spinach evaporates in the sauce. Season with salt and pepper. Pause at room temperature.
For gnocchi: In a medium bowl, mix the gnocchi ingredients, season with salt and pepper and form a roll 2 cm in diameter. Cut into pieces 3 cm long. Pause at room temperature.
For fish: Heat another pan with olive oil. Season the fish with salt and pepper. Fry the pieces of fish with the skin down for about 3 minutes until the skin is golden. Flip and fry for another 2-3 minutes.
To assemble: Place the gnocchi pieces in the hot sauce and cook together for 2-3 minutes. Add the fish and serve hot.
Tomer Agay's tips for gnocchi are perfect
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