Saint Nick is a

Dick Van Dyke did a classic reading of A Christmas carol, and several classic Christmas episodes on his show over the years. But, I wonder how many times he privately said to himself Saint Nick is a… And, that gets me wondering: who was St Nicholas and how did he become Santa Claus? Well it turns out, it goes back further than one would think.

The Historical figure St Nicholas was born in 280 AD in What is now Turkey. And, just like Constantinople is now Istanbul, a lot has changed since that time. At the time, The Roman Catholic Church was working on its Canon. And, the Emperor Constantine would soon change the dynamics of the world to become predominantly Christian. There were some major political changes afoot. With his help, the Byzantine empire flourished in opulence until it changed hands to the Ottoman Empire in the 1400’s. And St Nicholas was a monk at the very beginning of this expansion.

His rich family left him a fortune. Nicholas, unlike his parents, found Jesus Story compelling. So, he joined the ranks of the developing Christian sect, and went on a mission to spread his wealth and kindness. He took a special interest in protecting children. One story tells of how he saved several girls from being sold into slavery and/or prostitution by their father by providing dowries so they could get married. What I want to know is: who gets the parent of the year award for that one? And, even Nicholas’s solution seems a little chauvinistic. The girls will still have to trade sex for protection. But, we digress.

Did He Really Look like Santa Claus?

Constantine brought members of the Roman empire and fabulous wealth to Constantinople. He also Merged Christianity into the religious fabric of the people, creating Roman Catholicism. And, the default language was Greek. But, the image we all have of St Nick is a dutch invention. So, the chances are the real St Nicholas didn’t look like the jolly fellow of Christmas lore. He would have had an olive skin tone, wide brows and prominent chin. According to historians he had a broken nose. Although, he reportedly did have white hair and a beard in his latter days. But, in reality, Saint Nick is a… Middle eastern Arab?

So, to all you fans of Black Jesus, looks like you have a black’ish Santa as well.If it weren’t for the fact that he predated the Founding of the Islamic Religion by about 300 years, you would think he was a Muslim Cleric. Good Luck getting through TSA, let alone piloting an unstable vehicle through international airspace. Today he would be treated as a terrorist. And, ironically, the Roman Empire did exile and imprison him at one point. Luckily for him, he didn’t face the fate that Jesus did after palm Sunday. Instead, he became a Bishop in the Council of Nicea, helping to form Christian Doctrine along with Constantine (makes you a bit suspicious of how he gained such popularity when he helped write the history).

St Nick is a patron saint of Seafarers

That’s right. being a wealthy man, Nicholas traveled a lot. And, at that time, long distance travel was conducted by water ways. So, he owed a debt of gratitude to the sailors who got him from port to port. Realistically, we should have nautical themes for Christmas instead of Christmas trees ,etc. And, instead of a sleigh, Santa Claus should be in a schooner or on the Sloop John B. Ironically, it’s the Pennsylvania dutch version of St Nicholas that everyone knows. And, it is completely wrong. We fought the Germans to prevent them forcing their way of life on the world. Yet, they already did. So, let’s bring Christmas back to what it was: A Middle Eastern celebration.

When Most people think of Christmas dinner, it’s a ham or Turkey in the center of the table. Now, Nicholas was from Turkey, but not the bird. And, Jesus was Jewish, so ham was not a thing. So, what would Jesus and/or St Nick have for Christmas Dinner? Well, it was Jesus Birthday, so, we know what he had for his first birthday. As for St Nick, he would dine on the cuisine of the Turkish countryside. Think Couscous, dates, figs, and the like. Also, meat wouldn’t necessarily be the center of the plate. Although, Koftas and Kebabs would be popular.

Saint Nick is dining tonight

So, instead of honoring a super human Germanic invention of an impossible entity. Let’s honor the legacy of Jesus and St Nicholas the historical figures. Both taught, by example, that we should help those in need and share the wealth. It’s all about charity. So, tonight, let’s dine with that in mind and make some food appropriate to the region.

Happy Yuletime!

Middle Eastern Saffron Couscous with Dried Apricots

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Print Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Course Side Dish

Cuisine Middle Eastern

Servings 4 people

Ingredients

  

• 1 cup Large grain Israeli Couscous
• 1 pinch saffron threads
• 2 cups Water to cook
• salt and pepper to taste
• 1/2 cup diced red onion
• 1/4 cup chopped fresh scallion
• 1/4 cup dried cranberries
• 1/2 cup diced dried apricot
• 1/4 cup red wine vinegar
• 1/4 cup Extra Virgin olive oil

Instructions

 

• Boil water with a little salt and saffron. Add in the couscous. Boil for about a minute and then turn off the heat. Allow the couscous to absorb the water. You want it to be tender, but not mushy. If it becomes too soft, drain off the extra liquid. If not soft enough, add a little more water. When it is ready, drain any extra liquid and cool the couscous.
• Place cooled couscous and all other ingredients in a mixing bowl. Toss together and adjuct seasoning. Serve cold.

Notes

We use Israeli large grain couscous here. This should not be confused with Moroccan couscous. Israeli couscous look like ball bearings. The other is like small grains. The way you handle them in very different. If you use Moroccan, Simply pour boiling water over the couscous and let it absorb. Then, you need to flake it apart with a fork. It sounds easy. But, it’s a tricky process. Israeli couscous can be treated more like a pasta, cook, and strain.

Keyword couscous, dried apricots, Father’s day, Middle Eastern, Saffron

Mushroom Stuffed Artichoke

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Side Dish

Cuisine Italian

Ingredients

  

• 2 large Fresh Artichokes
• 1 cup diced sweet onion
• 2 cups DICED FRESH MUSHROOMS
• 1 Tbsp Chopped fresh garlic
• 1/2 tsp dry oregano or 2t fresh
• 1/2 teaspoon basil flakes or 2 t fresh
• Olive oil
• 1/2 cup panko bread crumbs
• 1/2 cup grated parmesan
• 2 Tbsp Sweet unsalted butter
• 1/4 cup madeira or marsala wine
• Salt and pepper to taste
• A squeeze of lemon

Instructions

 

• Trim the artichoke stems if necessary. Trim the top to make it flatter. Cut each in 1/2 lengthwise. Cut out the middle part (known as the choke) You will be able to see the difference in the fine stringy part as opposed to the leaves.
• coat the artichokes with oil, salt and pepper and put in a baking pan. Put in enough water to come about 1/2 way up the artichokes.
• Make the stuffing: saute onions and garlic in olive oil in a hot pan until translucent.
• Add in the mushrooms and cook. Then, add in the marsala or madeira and cook down until the liquid is almost gone.
• Stir in butter, then add the bread crumbs, cheese, herbs, and seasoning. Turn off the heat and fold all together to create a stuffing.
• Place the stuffing in the artichokes, and cover with foil. Put them in a preheated 350 degree oven. Bake for about 35 minutes. check to see they are done. They should be soft enough to eat. Remove the foil and let them crisp up for 10 to 15 minutes.
• Squeeze a little lemon over the artichokes and serve hot.

Keyword Mushroom, stuffed, artichoke, stuffed artichoke, side dish, entree

Corriander Seared Scallops on Pureed hearts of Palm with Asparagus Salad

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Print Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

refrigeration and marinating time 1 hour hr

Course Main Course

Cuisine Mediterranean, Middle Eastern

Servings 4 People

Ingredients

  

• Extra Virgin Olive oil
• Salt and Pepper to taste
• 1 large Can hearts of palm
• 1/2 Cup Diced Shallot
• 1 tsp Chopped Fresh garlic
• 1 tsp Chopped Fresh Ginger
• 1 Cup heavy Cream or Cream of Coconut
• 1/2 tsp Coriander powder
• For Scallops
• 1 to 1 1/2 Lb large Sea scallops size 20/30 or larger
• 2 Tbsp Chopped Fresh Cilantro
• 1/2 tsp Ground Coriander
• 1/2 tsp Cumin, ground
• 1/2 tsp Chopped Fresh garlic
• For Asparagus Salad:
• 1 Bunch Asparagus
• 1/2 Cup Thin Sliced Red Onion
• 1/4 Cup Julienne Red Pepper
• 1 Tbsp Chopped Fresh Dill
• 1 Medium Lemon

Instructions

 

• Prep the Asparagus Salad: Cut the Asparagus into 1 to 2 inch lengths. Blanch in Boiling salted water until al dente. Cool down in iced or cold water.. Drain well. Cut the rest of your vegetables. Toss all ingredients with a the juice of 1/2 a lemon, olive oil, salt, and pepper. Keep chilled until service. Don't make too far in advance or the acid from the lemon will discolor the asparagus.
• Make The Puree: heat a light coating of olive oil over medium high heat in a heavy gauge pot. Add in the shallot, garlic and ginger. Saute until translucent and aromatic. Rough chop, and Add in the Hearts of Palm and coriander powder. Stir. Then add the cream. Bring to a simmer and reduce. Stir as needed. Reduce the liquid until it becomes a coating. Then, remove from heat and puree in a food processor until smooth. Return to the pot to heat at service time.
• Sear the scallops. Mix the seasonings and herbs in a little olive oil and the juice from the other half lemon. Add in the scallops and toss until well coated. Refrigerate 1 hour before cooking. To cook, heat a saute pan over high heat. Add in the scallops in a single layer. Sear each side until nicely browned, about 2 minutes per side. Cook a little longer if needed to cook all the way through. Actual cooking time will vary depending on the thickness of the scallops. They will become firm to the touch and shrink a bit.
• Plate the dish: Gently re-heat the puree. It doesn't have to be screaming hot, but warm enough. Make a line of the puree. Top it with the scallops. Then put the asparagus salad around or on top of the Scallops. Drizzle the extra juice from the salad over the scallops. Serve immediately.

Keyword Asparagus Salad, Corriander, hearts of palm, puree, Scallops, Seared

Vegan Herbed Matzo Ball soup with Wild Mushroom

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An alternative vegan take on a seder classic

Print Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Course Soup

Cuisine Jewish

Servings 4 Servings

Ingredients

  

• 2 cups matzo meal
• 3 tsp baking soda
• 1/2 tsp kosher salt
• 1 Tbsp ground flax seed soaked in 3 T warm water to approximate eggs you can substitute egg substitute products
• 1/4 cup coconut oil melted
• 1 1/4 cup warm water may take more or less, up to 1 1/2 cup
• 1/4 cup chopped fresh herbs: thyme, parsley, oregano, sage
• 1 tsp chopped fresh garlic
• For the soup
• 12 cups Fresh vegetable stock/broth Make home made preferably
• 1 tsp vegan bouillion powder or 1 cube to boost the flavor
• 1 cup each cubed or sliced onion, carrot, and celery
• 1 tbsp sliced fresh garlic
• 2 cups sliced wild mushrooms Preferably mixed varieties
• 2 Tbsp Chiffonade fresh sage Chiffonade is a term that means thin sliced
• 1 Tbsp Fresh picked dill sprigs
• Kosher salt and fresh ground black pepper to taste
• A little olive oil to saute the vegetables
• Parsley and herb sprigs to garnish

Instructions

 

• "bloom" the flax seed in warm water. Let the flax seed soak up the water until it becomes viscous
• Mix together the dry ingredients for the matzo balls in a mixing bowl
• add in the water, flax seed, oil, garlic, and herbs
• Mix the matzo ball dough by hand until it can form shapes. If it is too wet, you can add more matzo meal. If it is too dry add more water.
• Form the dough into balls . Dip your hands in water to help form the balls. You want to shape them and roll them between your hands. Try to make the smooth. If the aren't perfectly smooth, cracks will form when you cook them. You should get 12 to 18 balls. Place them on a plate or cookie sheet and refrigerate for 30 minutes
• Heat the vegetable broth in a large deep pot. When it comes to a boil whick in the bouillion Add in a little salt and taste.
• Place the matzo balls in the boiling broth. Bring the broth back to a simmer. You don't want a hard boil or it may break them apart. Simmer for 20 to 25 minutes.
• In a separate pan, saute the vegetables in a little olive oil. You just want them to be slightly cooked, not all the way through. Strain them after to remove excess oil and juices. This can be done before or while the matzo is boiling
• Add the vegetables and herbs to the soup and season.
• To serve, place 3 balls in a bowl and ladel the soup and vegetables around. garnish with parsley and/or herb sprigs

Notes

You can substitute 2 eggs for the flax seed.

You could also use butter or margarine instead of the coconut oil

For a nice presentation, see what kinds of mushrooms you can find. Chantrelles are pricey, but wonderful. Enoki mushrooms make a really nice presentation too.

Keyword Vegan, Matzo ball, Matzo, Soup, seder, passover, kosher, kosher style

Pistachio ginger halva

cheffd

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

cooling time 2 hours hrs

Course Dessert

Cuisine Middle Eastern

Servings 1 pound

Ingredients

  

• 1.5 Lb Tahini paste (well stirred)
• 1/4 tsp kosher salt
• 1/2 tsp vanilla extract
• 1 1/2 cup sugar
• 1/3 cup water
• 1 cup shelled pistachios
• 1/4 cup chopped candied ginger

Instructions

 

• Roast pistachios in a 350 degree oven for 8 to10 minutes. Allow to cool. Then chop them.
• Line a sheet pan with parchment paper. Be sure to line the sides to accommodate the halva
• Stir tahini, salt, ginger, vanilla, and 1/2 the pistachios together in a medium to large mixing bowl. It is best to use a wooden spoon for this.
• Put sugar and water in pot. Bring to a boil and stir occasionally. Using a candy thermometer, cook to 250 degrees. It will be like syrup.
• Immediately, drizzle the sugar syrup into the tahini mix. Don't over-work the mix or the halva will come out crumbly.
• Spread the mix evenly in the sheet pan. Press the remaining pistachios into the halva.
• Refrigerate for at least 2 hours. Use the parchment paper to gently remove from the pan. Cut and serve when it is solid.

Notes

You can hold this refrigerated for a couple weeks or serve immediately.

Keyword candy, dessert, ginger, halva, Middle Eastern, Pistachio, sesame, snack, tahini