A twist on a Classic: Southwestern Tsimmes Stuffed in Chilies 12 Servings ¾ pound pitted prunes ¼ cup orange juice 6 medium carrots peeled, cut in chunks 2 tablespoons coriander, fresh, chopped 2 pounds sweet potatoes, peeled and diced 12 red or green Anaheim chili peppers 6 tablespoons honey ½ teaspoon nutmeg ½ teaspoon salt ½ teaspoon cinnamon 1 tablespoon lemon juice
Preheat oven to 250F. In a 3-quart baking dish mix all the ingredients exept the coriander nad chilies. Cover and bake in preheated oven, stirring occasionally, until the vegetables are soft, about 2 hours. Let cool. Using a fork or potato masher mash the mixture coarsely with the chopped coriander. This can be prepared a day ahead. Place the chilies on a cookie sheet in a preheated 450F oven. Roast for about 20 minutes, turning occasionally, or until skin is black. Remove and place in a paper bag and leave until cool. Peel off the skin and with a sharp knife make a slit from the bottom of the stem to the point of the chili. Pat dry each chili and stuff with the chopped tsimmes so that each chili is slightly overstuffed causing the slit to open exposing the filling. Bake in a preheated 350F oven for 10 to 15 minutes. Or: bake the stuffing in a 350F oven for 20 minutes or until warm. "To Revive Jewish Dishes, Some Cooks Look to the Shtetl"
Recently, American Jews have been pouring their energy into old Ashkenazic dishes that had traveled so far they had lost much of their flavor. View this article from the The New York Times:
Take a look at these Pesach recipes published in the Jewish Daily Forward:
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