Partnership with Green Things Farm

Our good friends, Nate and Jill Lada, over at Green Things Farm, and U of M Hillel are working together to bring a block of Community Supported Agriculture farm shares to students at Hillel.  Basically, how it works is you sign up through Hillel and pay for your share in advance, and then you pick up a big box of seasonal organic vegetables each week throughout the fall semester!  Sounds cool, right? Then you don't have to make any special trips to the farmers market and you support a local organic farm owned and operated by U of M Alum.   Please email me, Chef Emil, at fromthehearthfood@yahoo.com if you are interested in becoming a member and I will give you the details.

grilled or pan seared fish tacos

a healthier version of this classic west coast street food uses pan seared or grilled fish instead of fried fish.  makes about 6 tacos.

ingredients:
2 tilapia or whitefish filets, seasoned with the following spices:

1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp cayenne or chipotle powder
1/4 tsp salt
1/2 tsp lime zest

1 T olive oil or canola oil

1 cup coleslaw mix (or shred your own cabbage & carrots) , mixed in a bowl with:
1 6 oz cup plain greek yogurt
1/2 lime, juiced
large pinch of sugar, salt, and black pepper

6 soft corn or flour tortillas (taco size)
fresh avocado slices
handful of cilantro, rough chopped
extra limes wedges

directions:
-heat 1 T oil over medium high heat in a large skillet on the stove or prepare grill by preheating and brush oil on fresh filets
-add filets to pan or grill, cook for about 3 minutes on each side or until easily flaked with a fork, transfer to serving plate
-heat your tortillas a bit by placing them in the pan or on the grill for about 15-20 seconds on each side
-divide the fish up between the tortillas and top with abundant amount of the slaw, avocado, and cilantro. serve with extra lime wedges.

emil's gazpacho

perfect summer food.

ingredients:

1 cucumber, seeded and finely chopped (I leave the skin on, but your can peel if you prefer)
1 small red onion, finely chopped
2 garlic cloves, finely chopped
2 tbs. fresh herbs, like parsley, green onions, chives, and cilantro, finely chopped
1 14-16oz can diced tomatoes with juice, pulse in a blender for a finer texture if preferred
1/4 tsp. chipotle powder or ground cayenne pepper
2 tbs ketchup
1 tbs. red wine vinegar or 2 tbs. old red wine
squirt of lemon or lime juice, to taste
fresh ground black pepper & sea salt, to taste



mix all ingredients thoroughly and chill in the refrigerator overnight to let the flavors meld

garnish with yogurt or creme fraiche mixed with a pinch of cumin and coriander or fresh avocado!

catch a buzz

i just want to announce that we have a revolutionary project in the works: 

hillel coffee cart!

if all goes well, we will be opening up in the fall and will have a short but sweet menu of brewed coffees, espresso drinks, tea and house made baked goods!

who's excited to support us as we venture into the competitive cappuccino market??

sign up with your email address on the lower left side of the blog to receive email updates about this project and other exciting food related news from u of m hillel cafe!

Jerusalem: A Cookbook

Tilly Shames, U M Hillel's executive director, surprised me with a gift of this highly praised cookbook "Jerusalem" by Yottam Ottolenghi and Sami Tamimi which explores the rich and diverse cuisine of their birthplace.  Weaving in cultural and religious differences, the book is visually stunning and a gloriously complex history of east meets west.  Inviting you to delve into their family traditions and the markets of Jerusalem, the flavors of the city are simply prepared with a timeless reverence.  

stuffed eggplant with lamb and pinenuts

If you are missing the dishes you tried in the old city, buy this book and try making them on your own.  Rare ingredients and spices might be found at one of these Ann Arbor area markets: 

Aladdin's 

3188 Packard Rd, Ann Arbor

(734) 971-2150

Jerusalem International Market 

1713 Plymouth Rd, Ann Arbor (734) 668-7773

Grilled Sweet Corn with Lime-Chili Coconut Mayo (pareve)

A really great mexican street food inspired side for your summer bbq or potluck.  Enjoy!

Ingredients
4 ears corn
2/3 cup mayonnaise
1/3 cup canned coconut milk
1/4 cup freshly chopped cilantro leaves
1 lime, juiced
Salt, to taste
Red chili powder, to taste
2 limes cut into wedges, for garnish

Directions
Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, coconut milk, and cilantro together. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and season with salt & chili powder and serve with extra lime wedges.