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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

GOAT TACOS: A simple introduction to a sumptuous meat

By Sara Kate Gillingham-Ryan



JewishWorldReview.com | When was the last time you ate goat?


If you come from parts of Africa, the Caribbean and Southeast Asia, you may have it regularly, and maybe even cook it. According to Meat and Livestock Australia, a meat research group based in Sydney, goat meat is the most widely consumed meat in the world. Most Americans, though, are unfamiliar with it. If that includes you, here's a quick Goat Meat 101.


Goats are closely related to sheep, so when thinking about how you might cook goat, think about how you would cook lamb. Goat meat is very low in fat, with little or no marbling, so it is often cooked slowly and over low heat. Goat meat is referred to by a number of names, including kid, chevron, cabrito and mutton (which is also used for lamb in some cultures). It can be cooked as a stew or curry, baked, grilled, barbecued, fried or made into sausage.


A colleague tells me tells me she's been playing around with goat by substituting it into recipes like lamb ragu and lamb curry. Those sound good, but I recommend the roasting recipe below for making goat tacos.



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To prepare this dish, I bought an 8-pound goat leg. Frank, the butcher, cut the leg, bone-in, into 2- to 3-inch chunks.


The process of making this dish is long but easy; you just need to plan. I ordered the leg Wedensday, got it and marinated it on Thursday, cooked it Friday and then gave it a second roasting, getting a nice roast-y skin on top. We had six friends over, and barely made a dent in the quantity of meat.


The whole leg made about 20 servings. This would be a great dish for a big dinner party. The recipe can be adapted with different spices if any of the ones I list are unpalatable to you or your guests. It can also be served over rice, a little less shredded. Use your imagination, and have fun with it.

ROASTED GOAT FOR TACOS

Makes: 8-12 cups packed, shredded meat

  • 1 leg of goat (5 to 8 pounds), bone-in
  • 1 cup distilled white vinegar
  • 1 cup olive oil
  • 5 cloves garlic, smashed with back of a knife
  • 2 bay leaves
  • 1/4 teaspoon crushed pepper flakes
  • 1 tablespoon salt
  • 2 teaspoons fresh black pepper
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground cumin
  • 3 strips lemon peel
  • 2 tablespoons packed brown sugar
  • 2 teaspoons ancho chili powder
  • 1 16-ounce can crushed tomatoes


In a mixing bowl, combine all ingredients except meat and blend with a whisk. Place goat in roasting pan or bowls that will fit in refrigerator, and pour marinade over meat, toss to combine, cover, and refrigerate about 24 hours.

Preheat oven to 350 F with rack in middle.

Nestle pieces in a hot saute pan (you might need two depending on quantity of meat) and brown on all sides (this could take 10 minutes), moving around and out to make room for more as needed. Cover with foil and move to oven. Roast for 2-3 hours, until meat is falling off the bone.

Remove from oven and let meat cool in its juices until cool enough to handle. Pull meat from bone, discarding bone and fat. Pour liquid through sieve into a fat-separating measuring cup or a tall straight-sided vessel such as a large canning jar. Let sauce sit until fat separates out and floats to the top.

Meanwhile, start shredding the meat off the bone with your fingers. Pick through the solids in sieve and separate out some of the tomato and garlic bits. Add them to the meat. Discard remaining solids such as bones, chunks of fat and bay leaves.

When fat has separated from meat juices, skim off as much fat as possible and discard. Pour sauce over meat and turn to coat. At this point, meat can be refrigerated again, covered, for 24 hours. When ready to serve, turn meat to coat with sauce and place in a suitable heavy oven-safe dish, covered tightly with foil, and cook until bubbling, about 30 minutes, removing cover for last few minutes to get a crust on the top layer of meat.

Serve goat with warm tortillas, chopped onion, sprigs of cilantro, shaved radishes, grilled green onion, sliced avocados, flame-broiled strips of chili pepper, your favorite salsa, small cubes of pineapple, etc.

(Sara Kate Gillingham-Ryan is the founder of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)

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