Here's a Rosh Hashanah suggestion from Jeanette Ferrary and Louise
Fiszer. It's not clear from the newspaper article whether or not this
recipe is included in their book, JEWISH HOLIDAY FEASTS.
As an aside, there's an interesting discussion of the role of almonds in
Jewish cooking in Gil Marks' THE WORLD OF JEWISH COOKING. He says the
almond is one of only two nuts (the other being pistachios) explicitly
mentioned in the Bible.
* * * * * * *
Zucchini with Currants and Almonds
1/2 cup currants
3 tablespoons olive oil or margarine
1 tablespoon chopped shallots
1 1/2 pounds green or yellow zucchini, cut into matchsticks
1/2 teaspoon dried oregano
1/2 cup toasted almonds, coarsely chopped
salt and pepper
1/4 cup chopped parsley
Place the currants in a small bowl, cover with hot water, and let soak
for 30 minutes.
Heat the oil in a large skillet. Add the shallots and saute until soft,
about 3 minutes. Stir in the zucchini, cover, and cook until barely
tender, about 3 minutes. The zucchini will give off some liquid. Cook,
uncovered, until most of the liquid has evaporated, 1 or 2 minutes.
Drain the currants and add to the zucchini, along with the oregano and
almonds. Cook, stirring, 2 minutes longer. Season to taste with salt
andpepper. Sprinkle with parsley.
Source: "An Easy Rosh Hashanah Feast"
Jeanette Ferrary and Louise Fiszer
SAN FRANCISCO CHRONICLE, 9/20/95
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