Orge Castellano

Feb 8, 2024 | tabletmag.com | Orge Castellano

On a recent jaunt to the heart of Spain’s Segovia, it wasn’t the grandeur of the Roman aqueduct or the history-soaked walls of the synagogue-turned-Corpus Christi Church that buzzed me. No, it was the anticipation of a meal at El Fogón Sefardí (The Sephardic Cookpot), a quaint bistro tucked away in the Jewish quarter. Esteemed as one of the rare spots in Spain to dish out genuine Sephardic medieval delights, it promised a culinary time machine back to the era of Spanish Jewry.

Dec 11, 2023 | aish.com | Orge Castellano

In a large pot, bring water to boil. Score the bottom of the tomatoes with a shallow x and blanch them for 1 to 2 minutes; do this in batches if necessary. Add the tomatoes to a large bowl with some ice cubes in it. With a paring knife, carefully peel, halve, and scoop out the seeds. Discard the skin. Coarsely chop and set aside. On an open flame or under a hot grill, char the red peppers until the skins have softened and are dark. Transfer to a bowl and cover them with plastic wrap for 8-12 minutes.

Nov 14, 2023 | aish.com | Orge Castellano

The surprising history of the empanada. Empanadas, a culinary mainstay, find their place in meals and occasions around the world. Their versatility is rooted as much in their diverse history as it is in their ingredients. The term empanada is derived from the Spanish verb empanar, signifying the act of encasing food, often inside bread or pastry. In medieval Spain, Sephardic Jews referred to empanadas as tapada, translating to "with a lid," before they were expelled by the Granada Edict in 1492.

Nov 14, 2023 | aish.com | Orge Castellano

Make the filling:Wash the spinach thoroughly; pat dry with cloth or paper towels. Once dry, chop finely and set aside in a bowl. Using a pestle and mortar, coarsely grind the cumin and coriander seeds. In a medium skillet, heat 2 tablespoons oil, and fry the ground seeds for 2-3 minutes. Incorporate the onions, sautéing until they turn soft and slightly brown. Then add the garlic, paprika, and turmeric. Fry for 2 minutes, then add the Spinach and cook, stirring, until the spinach is just wilted.

Nov 9, 2023 | ijn.com | Orge Castellano

Home Leisure The evolution of Mexican-Jewish cuisineBy Orge Castellano, the Nosher via JTAAt the intersection of Mexico’s vibrant culinary traditions and the history of Jewish immigrants lies an astonishing palette of flavors, ingredients and cooking techniques. The interplay between these culinary worlds has birthed dishes that both challenge and complement our understanding of Mexican and Jewish cuisine, reaching far beyond the typical or stereotypical.