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The Nosh Pit - Kosher Tapas Ideas

The Spanish certainly got it right when it comes to tapas. There’s something tremendously satisfying about wee plates offering a myriad of sumptuous “tasties”

By: Sarah Bauder
Published: July 29th, 2013 in Culture » Food » Recipes
(clockwise) Potatos bravas, Cucumber toasties, Tomato gazpacho, Pepper and olive salad, Setas, Spanish bean salad

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Tapas Recipes

The Spanish certainly got it right, when it comes to tapas. There’s something tremendously satisfying, about wee plates offering a myriad of sumptuous “tasties”. Whether hot or cold, there’s such variety when it comes to tapas that everyone finds something they enjoy. Take a gander at these offerings of kosher tapas recipes for your next dinner party or romantic night in.


Spanish Navy Beans from Joy of Kosher

Ingredients:

1/2 pound dried white beans (navy beans)

1 head of garlic, papery skin removed, halved horizontally

1 bay leaf

3 tablespoons extra virgin olive oil

1/2 cup thinly sliced scallions, green parts only

1 tablespoon chopped sun dried tomatoes in oil

coarse salt to taste

Directions:

Soak the beans for 24 hours. Then drain and rinse. Put the beans in a pot, add 3 quarts of water, the garlic, bay leaf, and 2 tablespoons of the olive oil and bring to a boil over medium-high heat. Reduce the heat to a low simmer for 1 hour or until the beans are tender. (or cook in a pressure cooker for 3 minutes.) Drain the beans, discard the garlic and bay leaf, and set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Spread the white beans in one layer and cook until lightly browned on one side, about 3 minutes. Add the scallions and sauté for 1 minute. Add salt to taste, pour into a bowl and garnish with sun-dried tomatoes. Enjoy!

Creamy Dill Cucumber Toasties from All Recipes

Ingredients:

1 (8 ounce) package cream cheese, softened

1 (0.7oz) package dry Italian-style salad dressing mix

1/2 cup mayonnaise

1 French baguette, cut into 1/2 inch thick circles

1 cucumber, sliced

2 teaspoons dried dill weed

Directions:

In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients. Enjoy!


Patatas Bravas from Haaretz

Ingredients:

8 potatoes, unpeeled
1 tablespoon of salt
oil for deep frying
1 tablespoon of bravas sauce ‏(recipe below‏)
1 tablespoon of alioli ‏(recipe below‏)

Directions:

The literal translation of the name is “courageous potatoes”: Legend has it that those who eat the piquant tomato sauce are brave. Wash potatoes well, and cook them in water ‏(with salt‏) until they soften, but are not too well done. Remove from pot and cool. Cut into medium-sized cubes, with peels. Heat oil in a frying pan and sauté potato cubes until they are golden. Alternatively, they can be coated with 2 tablespoons of oil, and baked in a warm oven, at 160 degrees.
After frying/baking, soak up excess oil with paper towels; sprinkle with salt, and serve with bravas sauce and alioli. Enjoy!

Bravas Sauce:

500 grams tomatoes, blanched and seeded
1/2 tablespoon hot paprika
1 teaspoon salt
dash of sugar
1 relatively large bay leaf
1 tablespoon vinegar

Put all the sauce ingredients in a pot and cook for half an hour, while stirring. Remove bay leaf, and mix ingredients so they form a uniform sauce.

Alioli:

1 whole egg
1 medium-sized clove garlic
sunflower or canola oil
juice of 1/2 lemon
1 teaspoon salt

Put egg and garlic in a food processor; process while slowly adding oil, until well blended. Add lemon juice and salt, and continue to process. If a more diluted sauce is desired, add 2 tablespoons of water. Enjoy!


Spanish Omelet/Tortilla de Patatas from Joy of Kosher

Ingredients:

4 Large Idaho potatoes (peel and slice)

1 Large onion (diced)

6 large eggs

1/2 cup olive oil

Salt to taste

Directions:

Heat the oil in a skillet; add sliced potatoes and diced onions. Cook slowly, medium flame. Turn occasionally until potatoes are tender. Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs. Heat 2 Tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. When potatoes start to brown, put a plate on top skillet and flit to cook other side. Adding another tbsp of oil. Brown on the other side. Cook for about 2 more minutes. Enjoy!

Related articles: Jewish, Kosher, Nosh Pit, Recipes, Tapas, Spanish, Apps, Appetizers, Setas, Gazpacho, Salsa, Omelet, Tortilla, Patatas Bravas, Toasties
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Try out these delicious vegan recipes during the upcoming Jewish high holidays.

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The Nosh Pit - Recipes That Take the 'Ew' Out

Let's face it. Some traditional Jewish dishes are somewhat to be desired and are rarely prepared by younger generations. These fresh twists on the classics will ensure these traditions continue on for years to come.

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