fbpx

Food and Friends

We are proud to present… Food and Friends!

The video series, exclusively produced by AFIPO, stars Jewish personalities such as West Wing actor Joshua Malina, New York Times bestseller Jake Cohen, and celebrity chef Eitan Bernath. The digital series blends our society’s love of food, music, and community to bring you the best Jewish recipes set to classical music scores.

Jake Cohen Cooks Shakshuka a la Vodka

Celebrity chef Jake Cohen makes one of the most classic and beloved Israeli dishes of all time, as he cooks to the beautiful notes of Chopin’s Etude Op. 25 No. 1 in A-flat major, also called the Aeolian Harp etude. “It’s one of the pieces my husband plays.. and it’s so evocative… [and] fills our home with such beauty and music.”

Turn up the volume, get your shakshuka shake on and cook along! Make sure to share a photo and tag AFIPO on Facebook, Instagram, or Twitter. We will repost your dish—and Jake might, too. And tell your friends to sign up for updates… there will be on more tasty episode no one will want to miss.

Shakshuka alla Vodka

Ingredients:

*   2 tbsp. extra-virgin olive oil
*   2 garlic cloves, thinly sliced
*   1 medium yellow onion, finely chopped
*   1 tsp. ground cumin
*   1/2 tsp. crushed red pepper
*   1/4 cup vodka
*   1 15 oz. can tomato puree
*   1 14.5 oz. can fire-roasted diced tomatoes
*   3/4 cup full-fat sour cream
*   Kosher salt and ground black pepper
*   6 large eggs
*   2 tbsp. chopped fresh parsley
*   Warm pita or toasted challah for serving

Instructions:

*   In a large skillet, heat the olive oil over medium-high heat. Add the garlic and onion and cook, stirring often, until softened and lightly caramelized, 6-8 minutes.
*   Stir in the cumin and crushed red pepper and cook until fragrant, about one minute.
*   Reduce the heat to medium, then add vodka, immediately followed by tomato puree and diced tomatoes.
*   Bring to a light simmer and cook, stirring occasionally until slightly thickened, about 15 minutes.
*   Stir in sour cream, then season with salt and black pepper.
*   Using a wooden spoon, make six wells in the sauce and crack an egg into each well.
*   Season each egg with a pinch of salt, then cover and cook until the whites are just set, about 3 to 4 minutes.
*   Remove from the heat and garnish with parsley. Serve with warm pita or toasted challah.

This Food and Friends episode was produced by Danielle Ames Spivak and directed by Lindsay Ames.

/ / ( mm / dd / yyyy )