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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

Lamb Stew with Dates and Zinfandel is a slightly sweet, aromatic feast and the perfect cold-weather entree

By Diane Rossen Worthington





JewishWorldReview.com | This cold-weather entrée features dates, fresh ginger, pungent spices such as cumin and coriander, and zinfandel -- reminiscent of an exotic Middle Eastern lamb stew. You can make it two days ahead of time; in fact, it will taste even better if you do, as the flavors have time to meld. Both the stew and the cooking vessel such recipes traditionally cook in are known as a tagine. Luckily for you, it's not necessary to buy a clay tagine -- you can just use a Dutch oven.

Dates offer a unique, sweet flavor. What do they taste like? I guess I would describe them as a cross between a prune and a fig, but they really have a unique flavor, and each variety has its own characteristics. Even though they are dried, it's best to keep the dates refrigerated to retain some moisture. There are many date varieties but I am partial to the Medjool for its sweet, soft, creamy flesh.

I use boneless, cut-up leg of lamb here, but you could also use lamb shoulder. The shoulder is much less expensive, but you have to cut away the bones and some of the fat before you brown it. Remember not to crowd the meat when you brown it; otherwise the meat will steam and not brown. Browning helps enrich the sauce. Feel free to personalize this dish with some pitted green olives, rinsed cooked chickpeas, or even some fresh spinach leaves. If you like, you like you could sprinkle some toasted almonds on top as a garnish.

Serve this slightly sweet, aromatic stew on a chilly night along with couscous. It would also be a good Sunday lunch choice. To drink? Try a fruity Zinfandel that you are using in the dish. Zinfandels from the Paso Robles region of California would be a good choice.





LAMB STEW WITH DATES AND ZINFANDEL

SERVES 6-8

  • 6 tablespoons olive oil .

  • 2 medium onions, finely chopped

  • 3 carrots, peeled and chopped

  • 3 1/2 pounds boneless leg of lamb, but into 1 1/2-inch cubes

  • 1/2 cup all-purpose flour

  • Salt and freshly ground black pepper

  • 3 medium garlic cloves, minced

  • 1 teaspoon cumin

  • 1/8 teaspoon ground coriander

  • 1 tablespoon minced ginger

  • 1 cup red wine like Zinfandel

  • 1 1/2 cups beef stock

  • 1 cup crushed tomatoes

  • 1 cup pitted, chopped dates, Medjool preferred

  • Juice and grated zest of an orange

  • 2 tablespoons finely chopped parsley, for garnish

  • 2 tablespoons finely chopped cilantro



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1. Preheat oven to 350 F. Heat 2 tablespoons of the oil in large ovenproof casserole over medium heat. Add onions and sauté until softened, about 5 minutes. Add the carrots and sauté another 3 minutes or until slightly softened. Transfer to a side bowl and set aside.

2. Pat the meat dry. Place the flour in a lock-top plastic bag and add salt and pepper. Shake it. Place the lamb in the bag and seal it. Shake the bag around until the lamb is lightly coated with the flour.

3. Add 2 more tablespoons of the oil to the casserole on medium high heat. Add half of the meat and brown on all sides, about 4-5 minutes. Transfer the meat to the vegetables as it browns. Add the remaining oil, if necessary and brown the remaining meat. Return the onion-meat mixture to the casserole.

4. Add the garlic, cumin, coriander and ginger, and stir to coat the meat and vegetables, about 1 minute. Add the wine, broth and tomatoes to the casserole and bring to boil, scraping up the brown bits on the bottom of the pan. Add the dates, orange zest and juice, and bring to a boil on high heat.

5. Cover casserole, place in the oven and bake for 1 1/2 to 2 hours or until the meat is tender.

6. If the sauce is very thin, remove meat and vegetables with slotted spoon and boil sauce to thicken it. Return meat and vegetables to casserole. Taste for seasoning. Place in a serving bowl and garnish with fresh parsley and cilantro. Serve immediately.

Advance Preparation: This may be prepared completely up to 2 days ahead. Cover and refrigerate. Reheat gently. Taste for seasoning just before serving.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.






© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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