Tag Archives: salmon

Parshat Shemot – January 14, 2011

By Parshat Shemot the Jewish people have experienced a total  reversal of fortune. No longer the recipient of Pharoah’s favor, they are now at the receiving end of his suspicion and deathly intentions. Rashi is not clear as to whether this is a new policy by the old Pharoah, or the new policy by a new Pharoah. Either way they’re now under an edict by Pharoah to place all newborn sons in the river.

In Shemot 2:3 Yocheved, the mother of Moshe Rabbeinu places him in a box in the river, hoping for his survival. Ibn Ezra asks how Jocheved could have taken such a risk with his life. He offers two possible explanations: 1) she (like Hagar with Ishmael) would be spared the sight of his dying, or 2) Miriam might have prophesied that this was the correct course of action.

When she could no longer hide him, she took a papyrus box and coated it with clay and tar. She placed the child in it, and placed it in the reeds near the bank of the river.

Rashi describes the ‘papyrus’ as a pliable substance that can withstand soft or hard pressure. The first recipe this week is inspired by Moshe’s escape on the river Nile.

Salmon Cigars in a Cucumber ‘Basket’

  • 1/2 pound skinned salmon filet
  • package of won ton wrappers
  • 1/2 bag of frozen spinach
  • Mrs. Dash – any flavor
  • chives

With food scissors, cut the salmon into thin strips, 1/3 ” thick and 2″ long.

Position the won ton wrapper in a diamond position and place the salmon on the bottom third.

Place 3/4 teaspoon spinach on top of the salmon. Sprinkle with Mrs. Dash.

Roll up, like a blintz, tucking in the ends and sealing with water.

Place in a pan, sprayed with Pam and spray the tops of the cigars. Bake at 425 F for 15 minutes. Serve 2 or 3 cigars tied with a chive on a bed of cucumber that’s been cut length-wise with a peeler. Serve with honey mustard.

Now, about the basket…

You can easily roll out puff dough and shape it on the back of a muffin tin. Or you can bake large egg roll wrappers on the back of muffin tins. That’ll get you a nice round ‘basket’ to represent the the one that carried Moshe. I chose to go with cucumber because of it’s ‘pliable’ nature (see Rashi) and also, because the dish is starchy enough already. The cucumber seemed like a healthier alternative.

Either way… B’teyavon!

Shemos 2:3 She (Yocheved) placed the child (Moshe) in it, and placed it in the reeds near the bank of the river.


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Parshat Vayechi – January 7, 2012

In Parshat Vayechi, Yaakov, on his deathbed, gathers his sons (and grandsons in Yoseph’s case) to bless them. He does so with a keen understanding of their personalities and character traits — both the positive and negative. He speaks to Yehuda in 49:11 and 12 he says:

Tzora Vineyard

He loads his young donkey with grapes of a vine, and his she-donkey’s foal with a vine-branch. He washes his clothes in wine, and his cloak in the blood of grapesHis eyes are red from wine, and his teeth are white [from an abundance of] milk.

According to Rashi, the multiple mentions of wine in these two pesukim represents a prophecy that the land of Yehuda would flow with wine like a fountain. And in fact the Judean hills were the main source of wine in the Biblical era. According to Ben Ami Bravdo, Judean Hills winemaker and viticulturist at Hebrew University, “Archaeologists have found a winery in almost every second house around here.” His estimate is that Jews were consuming 400 litres per capita in the times of the second Bais HaMikdash. (In contrast to 4 litres in modern Israel.) Much of the wine was consumed for sacramental purposes related to the Temple.

In the last twenty years a renaissance of wine making has occurred in Harei Yehudah. To date, there are now approximately 30 wineries in the Judean Hills.

Here’s a fun recipe to celebrate this Pasuk and the modern rebirth of wineries in this ancient area that was prophesied by Jacob.

You ready for this?

Sangria Slushies!! (how awesome is that?)

(I bought wine from the Judean Hills for this recipe.)  Adapted from a recipe from Food.com.

  • 8-19 ounce canned crushed pineapple
  • 2 1/2 cups wine (I used half sweet and half dry)
  • 1/4 cup orange liqueur
  • 1 cup ice cubes
  • 1 1/2 cups orange juice
  • 1/2 cup lemon juice
  • 1/2 cup sugar
Blend ingredients in a blender or food processor until sugar is dissolved and ice cubes are mixed. Pour mixture into a lasagna pan and freeze. Take out and let defrost to room temperature when ready to serve.
Here’s another dish that’s inspired by the Parsha:
In 48:16 Jacob says the famous blessing that is part of the night time “Shema” prayer:
The Angel who redeemed me from all evil, should bless the lads, and let my name be called on them, together with the name of my fathers, Avraham and Yitzchok. May they be like fish, multiplying within the land.
The theme of fish, multiplying and growing and becoming a nation is the inspiration for this recipe:
Be-Like Fish Salmon in Puff Dough
  • one package puff dough
  • two onions
  • 10 mushrooms
  • 3 cloves garlic, crushed
  • 3 tbsp. oil
  • one cup rice
  • 2 1/4 cups water
  • salt and pepper to taste
  • steamed spinach,
  • two fillets of salmon
  • egg and sesame seeds for egg wash

Saute onions and garlic until translucent. Add mushrooms and cook until soft. Add rice, water, salt, and pepper and bring to a boil. Shut off the heat and cover pot and let simmer until rice absorbs the water. Roll out puff dough into cut into 12 squares (approximately 5 x 5″) In the middle of each square of puff dough, place a square of skinless and boneless salmon, topped with a tablespoon of spinach and two tablespoons (approximately) of rice. Gather the puff dough and squeeze together on top of the filling. Flip upside down so that the gathered ends are on the bottom. Place on a baking sheet covered with parchment paper. Press down on the puff dough so that it’s circular. Cover all of them with a beaten egg and sprinkle on sesame seeds. Bake for 30 minutes or until golden in color. At 350 F.


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