Back to (Cooking) School

May 9, 2009

4 min read


Three new recipes for the Nine Days.

The chef went back to school. Why not? I can always learn a new technique on how to use unfamiliar spices properly.

A friend of mine, Chef Yochanan Lambiasi, had a longtime dream to open a professional school for Kosher Culinary Arts. Three years ago he made the dream a reality and the Jerusalem School of Kosher Culinary Arts was born. Chef Lambiasi, a very friendly, outgoing personality with a powerful handshake, was trained in the fine arts of food preparation in England.

We met several years go when Yochanan and I helped cater for a friend. He was doing his favorite fish with unmatched flair. Our relationship has been recently renewed when Chef Lambiasi asked me to accept an apprentice in my kitchen from this year's group of newly trained chefs. I agreed. A hard working enthusiastic young chef began working alongside me. I hope to learn much from him.

I was eager to see what was happening at the Jerusalem School of Culinary Arts, so I enrolled in several classes. To my delight, my first class left me with several new ideas which I am going to put into use for the "Nine Days." Visit Chef Lambiasi's web site at:


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B<>Fresh Water Fish Baked in a Bag with Ginger and Chinese Vegetables with Sweet Potatoes

  • 28 ozs. / 3.5 cups Red Snapper Fillet
  • 1 red, 1 yellow and 1 green pepper, sliced into strips
  • 5 ozs. fresh ginger - thin julienne
  • optional: 4 ozs. sweet potatoes, cut into thin slices
  • 1 tbsp. olive oil

Lay out a sheet of silver foil. Lay the fish fillets onto the foil and layer the vegetables over. Spoon over the olive oil and seasoning. Cover the fish with a clean baking bag and fold around the sides, leaving a window to see the fish, or just use foil, fold over and wrap foil in the shape of a fish.

Bake in the oven at 180°C for 20 minutes or bake on a grill, medium heat. Place the bag onto a plate and cut through the bag at the table.

Makes 4 servings.


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Sauteed Marinated Tofu in Mango and Chili with Mixed Leaf Salad


  • 4 ozs. / 1/2 cup tofu block
  • 1 extra soft mango, cut into small dice
  • 4 tbsps. sweet chili sauce, or make your own
  • Salt and ground pepper
  • 1 tbsp. olive oil
  • mixed leaves


Cut the tofu into long strips. Mix together the mango, sweet chili sauce, olive oil and seasoning and leave for 2 hours (or 2 minutes - it is still good).

Heat up a frying pan and saute the tofu on both sides until golden. Smother with mango chill sauce. Place the leaves in the middle of a plate and place the tofu on the leaves. Pour over mango chili sauce.

Makes 4 servings.


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Dijon Rye Bread


  • 2 tsps. yeast
  • 1 cup bread flour
  • 1/2 cup whole wheat flour
  • 1/2 cup rye flour
  • 1/3 cup dijon mustard (you can make your own - use light mustard seed, dark mustard seed, vinegar and salt, blend)
  • 2/3 cup tepid water
  • 1 tbsp. brown sugar


Mix some of the yeast with some of the sugar and warm water. Let stand for 10 minutes. Place the flours in a bowl and make a well. Add the yeast and dijon mustard. Stir in the rest of the water and knead well to a pliable dough. Cover and let the dough rest until it doubles in size in a warn area.

Knock back the dough (knock out the air). Shape it into loaves and let the dough rest (in a warm area) for about 20 minutes or until the dough springs back leaving no imprint when pressed. Bake at 35 minutes 200°C.

(Click here for instructions on how to "separate Challah," see the article about Challah)


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