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Recipe: Semolina Sticks – CBS News

This sweet dessert was created by James Beard Award-winning chef Alon Shaya. He discovered the recipe in a cookbook once owned by the Fenive family. A family, a Hungarian Jew whose home was looted during the Holocaust.The cookbook was saved by Maris, the housekeeper, and later Added to the U.S. Holocaust Memorial Museum Archives.

Shaya told “CBS Sunday Morning”, in examining recipes documented in Jewish ghettos and concentration camps, that “one of the scariest moments in someone’s life was when they could turn to food.” I was just blown away by the method.The food has that power.”

Don’t miss the story of Alon Shaya and his search for the flavors of his childhood. “Sunday Morning” April 2!


semolina-sticks-wide.jpg
semolina sticks.

CBS news


semolina sticks

Servings: 4-8 servings (16 semolina sticks)
Activity time: 45 minutes
Total time: 1 hour 45 minutes.
Make ahead: Semolina dough can be made up to a day before slicing and frying.
Storage Notes: Refrigerate in an airtight container for up to 3 days. Reheat in a 350 degree oven for about 5 minutes.

material:

Divide 2 1/2 cups (600 milliliters) of whole milk
4 tablespoons of unsalted butter (56 grams)
1 teaspoon granulated sugar
1/2 teaspoon fine salt
1/2 cup (180 grams) semolina
1 cup (125 grams) all-purpose flour
2 eggs
1 cup (100 grams) plain bread crumbs
4 cups (960 milliliters) vegetable oil
Dijon mustard (optional)

procedure:

  1. Line an eighth rimmed loaf with parchment paper (see note below).In a saucepan over medium heat, combine 2 cups (480 milliliters) milk, butter, sugar, and salt. Bring to a boil and whisk in the semolina.
  2. Simmer for 3 to 5 minutes, adjusting the heat as needed, until thickened and the grains of the wheat are gone. Pour onto a baking sheet lined with semolina flour and spread evenly with a rubber spatula. Refrigerate until mixture is firm and cool to the touch, about 1 hour.
  3. Unmold the semolina cake by inverting the baking sheet onto a cutting board and peel off the parchment. Slice the rectangles using a long, sharp knife to create 16 pieces (about 3 inches by 1 inch each).
  4. Line up 3 shallow bowls. Add flour to 1. Then whisk together the eggs and the remaining 1/2 cup (120 milliliters) of her milk. Third, put the bread crumbs.
  5. Place on a wire rack on a large rimmed baking sheet, or line a tray with several layers of paper towels and place them near your work area.
  6. Heat a 3-quart pan or Dutch oven over medium-high heat and heat the oil on a frying thermometer to 350 degrees. (If you don’t have a thermometer, test the oil by adding a pinch of bread crumbs to it. The oil should be at the right temperature when the crumbs sizzle vigorously before turning dark.)
  7. Reduce heat to medium and dip semolina sticks in flour in 4-5 batches to coat completely. Then dip them in the egg mixture and let the excess drip off. Finally, dip in bread crumbs until fully coated.
  8. Carefully slip the breaded sticks, one at a time, into the hot oil. Sauté for 4-5 minutes until golden brown, then use a spider to transfer to the prepared skillet. Adjust heat as needed to maintain oil temperature. Repeat with remaining semolina sticks (see note).
  9. Place semolina sticks on serving platter and sprinkle with Dijon mustard, if using. Enjoy your meal while it’s warm.

Note: The pan should be as close as possible to 6 x 9 inches with a 1 inch rim. A one-eighth baking sheet with a rim is just right.

The sticks are best eaten warm. To keep them warm, preheat the oven to 200 degrees and place the fried sticks inside until ready to serve.


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Summarize this content to 100 words

This sweet dessert was created by James Beard Award-winning chef Alon Shaya. He discovered the recipe in a cookbook once owned by the Fenive family. A family, a Hungarian Jew whose home was looted during the Holocaust.The cookbook was saved by Maris, the housekeeper, and later Added to the U.S. Holocaust Memorial Museum Archives.Shaya told “CBS Sunday Morning”, in examining recipes documented in Jewish ghettos and concentration camps, that “one of the scariest moments in someone’s life was when they could turn to food.” I was just blown away by the method.The food has that power.”Don’t miss the story of Alon Shaya and his search for the flavors of his childhood. “Sunday Morning” April 2!

semolina sticks.

CBS news

semolina sticksServings: 4-8 servings (16 semolina sticks)Activity time: 45 minutesTotal time: 1 hour 45 minutes.Make ahead: Semolina dough can be made up to a day before slicing and frying.Storage Notes: Refrigerate in an airtight container for up to 3 days. Reheat in a 350 degree oven for about 5 minutes.material:

Divide 2 1/2 cups (600 milliliters) of whole milk4 tablespoons of unsalted butter (56 grams)1 teaspoon granulated sugar1/2 teaspoon fine salt1/2 cup (180 grams) semolina1 cup (125 grams) all-purpose flour2 eggs1 cup (100 grams) plain bread crumbs4 cups (960 milliliters) vegetable oilDijon mustard (optional)procedure:Line an eighth rimmed loaf with parchment paper (see note below).In a saucepan over medium heat, combine 2 cups (480 milliliters) milk, butter, sugar, and salt. Bring to a boil and whisk in the semolina.Simmer for 3 to 5 minutes, adjusting the heat as needed, until thickened and the grains of the wheat are gone. Pour onto a baking sheet lined with semolina flour and spread evenly with a rubber spatula. Refrigerate until mixture is firm and cool to the touch, about 1 hour.Unmold the semolina cake by inverting the baking sheet onto a cutting board and peel off the parchment. Slice the rectangles using a long, sharp knife to create 16 pieces (about 3 inches by 1 inch each).Line up 3 shallow bowls. Add flour to 1. Then whisk together the eggs and the remaining 1/2 cup (120 milliliters) of her milk. Third, put the bread crumbs.Place on a wire rack on a large rimmed baking sheet, or line a tray with several layers of paper towels and place them near your work area.Heat a 3-quart pan or Dutch oven over medium-high heat and heat the oil on a frying thermometer to 350 degrees. (If you don’t have a thermometer, test the oil by adding a pinch of bread crumbs to it. The oil should be at the right temperature when the crumbs sizzle vigorously before turning dark.)Reduce heat to medium and dip semolina sticks in flour in 4-5 batches to coat completely. Then dip them in the egg mixture and let the excess drip off. Finally, dip in bread crumbs until fully coated.Carefully slip the breaded sticks, one at a time, into the hot oil. Sauté for 4-5 minutes until golden brown, then use a spider to transfer to the prepared skillet. Adjust heat as needed to maintain oil temperature. Repeat with remaining semolina sticks (see note).Place semolina sticks on serving platter and sprinkle with Dijon mustard, if using. Enjoy your meal while it’s warm. Note: The pan should be as close as possible to 6 x 9 inches with a 1 inch rim. A one-eighth baking sheet with a rim is just right.The sticks are best eaten warm. To keep them warm, preheat the oven to 200 degrees and place the fried sticks inside until ready to serve.

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David Morgan

David Morgan is senior editor for CBSNews.com and cbssundaymorning.com.

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https://www.cbsnews.com/news/recipe-semolina-sticks-chef-alon-shaya/ Recipe: Semolina Sticks – CBS News

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