2021 Fundraising Series – Chef Adeena Sussman
THE SCIENCE, THE SWEETS, AND THE SAVORIES OF FOODS YOU LOVE
Sunday, March 14 at 1:00 p.m.
$20 donation for the session
PSRC is proud to bring events for your inner foodie. As winter approaches this is an opportunity to feed your soul and support PSRC programs and services at the same time.
Chef Adeena Sussman, author of Sababa; Cooking demonstration from Israel
Adeena Sussman, The New York Times Best Selling Cookbook Author, will join us from her kitchen in Tel Aviv. She will be sharing recipes from her recent Israeli Cookbook, Sababa: Fresh, Sunny Flavors from My Israeli Kitchen, to help us welcome spring. adeenasussman.com
View promotional video for book HERE
Creamy Green Shakshuka
Serves 4 to 6
I shop the shuk for produce the way some scour racks for clothes, poring over a table of greens for the frilliest kale, the chard with the loveliest shade of green, the spinach with the most beautiful tapered blossoms. I end up with arms so full that I get home and start cleaning and separating leaves from stems, eager to cook down the bounty so the rest can fit, albeit tightly, in the fridge. A great vehicle for this bounty is a skillet of green shakshuka, which always seems like a great idea in theory, but in practice has some technical issues: I wanted my green shakshuka base to hold together like a sauce the way its cousin, red shakshuka, does, almost becoming one with the eggs. I found my solution in an American steakhouse side: creamed spinach. By adding half-and-half to the cooked greens, it brings them together, taking on the earthy flavor of the vegetables while adding a little sweetness and creaminess. I took it a step further, making latkes that serve as the ideal landing spot for those golden yolks and sauce. You can make the sauce, cover it, move on to the latkes, and then, while they’re frying to a crisp, warm the sauce, add the eggs, and finish the shakshuka.
Set a rack in the top third of the oven.
Preheat the broiler.
Quick and Easy Hummus
Makes about 3 cups
When you don’t have the time to soak and cook, hummus made with canned chickpeas does the trick. This one is garlicky and lemony to the max. There’s no shame in this super creamy version, which you can get on the table in 15 minutes flat.
In the bowl of a food processor, combine the chickpeas with ½ cup of the reserved chickpea liquid, the garlic, tahini, lemon juice, and salt and process until smooth and creamy, 2 to 3 minutes depending on the strength of your processor and how creamy you want the hummus to be. Add more of the reserved chickpea liquid as needed to reach the consistency you want, and season with more salt to taste.
*Tatbila is a traditional Arabic condiment, laced with lemon, garlic, and chilies, that cuts the richness of the hummus.
Makes 2 smoothies
2 cups Date-Sweetened Almond Milk or any milk of your choice
Combine the almond milk, banana, dates, tahini, vanilla, salt, and as much ice as you like in a blender and blend until smooth; if desired, blend in some optional fruit or nuts for extra richness, sweetness, and color.
Photos by Dan Perez, recipes from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen courtesy of Adeena Sussman/Avery Penguin Books