Lindsey Eats—Success Story of a Local Talent – Jewish Journal | Directory Mayhem

One of the hottest foodies on Instagram and Tik Tok is local talent Lindsey Baruch. Her bright and beautiful Instagram account @lindseyeats has 395,000 loyal followers. It’s packed with delicious pictures and videos, and brimming with excellent recipes.

Lindsey Baruch

Lindsey comes from an amazing family that continues to make an impact on the Los Angeles Jewish community. Both sides of her family were from Baghdad, Iraq. Her maternal grandmother Daisy was born in Burma. She met and married Lindsey’s grandfather, Sassoon Ezra, in Calcutta in 1956. In 1958 they immigrated to Los Angeles with their eldest daughter Lulu. Together they founded the Kahal Joseph Sephardic Congregation, a local Iraqi synagogue where Sas served as chazan for many, many years. (Both of our families have been members there for many years and the current Rabbi Natan Halevy is Sharon’s younger brother).

Sas graduated from UCLA and was a dedicated and well-loved teacher and administrator at Harkham Hillel Hebrew Academy for 40 years. Lindsey’s mother Marlene, Aunt Renee and Aunt Florette are also dynamic and popular teachers at Jewish day schools. We reached out to Lindsey and asked her to share her story and some of her favorite recipes.

– Rachel and Sharon

Cooking was such an integral part of my childhood and so many of my favorite childhood memories revolve around the Shabbat dinner table. Every Friday night my grandparents would cook up an eclectic feast that beautifully combined Indian and Iraqi flavors. Food was her way of expressing love for her family and bringing everyone together.

My mother is the youngest of five sisters and they are still incredibly close. This feeling of connectedness within my family has influenced me greatly in many ways and has given me a special appreciation for the power of food and cooking.

I started my website and Instagram @lindseyeats out of my love for cooking and photography. I share a variety of recipes, but one thing they all have in common, they’re all accessible. Anyone can craft them, even if they are difficult to master. There are even videos to follow along with, making my recipes even more accessible.

My hope is to inspire people to cook and use my recipes as inspiration for connections because food really brings people together.

– Lindsey Baruch

My hope is to inspire people to cook and use my recipes as inspiration for connections because food really brings people together.

-Lindsey

Every year on Rosh Hashanah, I look forward to eating my family’s special chicken cutlet. In fact, I ask them to make it for every family gathering.

This chicken cutlet is inspired by my aunt Nina who gave me some top tips for the juiciest and crispiest chicken cutlet which I will share here. Please don’t tell her!

In the panko mix, add fresh herbs: like chopped parsley and basil, which add a really nice freshness to this recipe! Another tip is to shallow sear in a cast iron and finish in the oven, which is not only easier but creates less splatter on your oven and countertops.

I love pairing schnitzel with some fluffy rice and a quick salad of chopped tomatoes, cucumber salad, and herbs (like parsley and dill) dressed with lemon and olive oil. And of course tons of fresh lemon to squeeze over the schnitzel!

This chicken cutlet is inspired by my aunt Nina who gave me some top tips for the juiciest and crispiest chicken cutlet which I will share here. Please don’t tell her!
In the panko mix, add fresh herbs: like chopped parsley and basil, which add a really nice freshness to this recipe! Another tip is to shallow sear in a cast iron and finish in the oven, which is not only easier but creates less splatter on your oven and countertops.

I love pairing schnitzel with some fluffy rice and a quick salad of chopped tomatoes, cucumber salad, and herbs (like parsley and dill) dressed with lemon and olive oil. And of course tons of fresh lemon to squeeze over the schnitzel!

ingredients

1 pound chicken breast (mashed)
1/3 cup chopped parsley
1/3 cup chopped basil
1/2 tablespoon garlic powder
1/2 tablespoon ginger powder
1/2 tablespoon paprika
1/2 tablespoon onion powder
1/2 tablespoon dried oregano
1/2 tablespoon salt
2 eggs, lightly beaten
1/4 teaspoon Dijon mustard
1/2 tablespoon pepper
3 cups panko breadcrumbs
2 cups vegetable or canola oil (more if needed)
necessary)

instructions

  • Preheat your oven to 450 degrees.
  • In a bag or bowl, add all the ingredients for your panko mix: chopped parsley, basil, garlic, ginger, paprika, onion, oregano, salt, pepper. Put aside.
  • In a bowl, crack 2 eggs and mix with Dijon mustard, water, paprika, and salt and pepper. Beat really well and set aside.
  • Flatten and pound chicken breasts, then cut into super-thin tenders (feel free to keep longer if you prefer). Pound until it’s your desired thinness. I like them thin, but I also like to keep them with a bit of texture so I don’t go razor thin.
  • Set up your digging station by placing the chicken in the egg and then the breadcrumbs on a plate and brushing all over.
  • Pour oil into your cast iron until it is less than half full. Heat on high until really hot, add the chicken and immediately place in the oven for 10-15 minutes, turning halfway through. Once cooked, remove, salt and serve!

Caramelized Leek and Cabbage Pasta with Lemon Image courtesy of Lindsey Eats

I love these caramelized leek and cabbage noodles! This is a great way to sneak in some veggies, where leeks and cabbage are simmered in this jam-caramelized mix with pasta and parmesan. It’s a great main course for a weeknight dinner or perfect as a side dish for fish in a dairy meal.

ingredients

1 tablespoon olive oil
1 shallot thinly sliced
3-4 garlic cloves, thinly sliced
optionally a pinch of paprika flakes
1 leek about 3 cups, washed, outer layer
removed, cut into thin slices
1 head of cabbage, thinly sliced
1/4 cup dry white wine
You can also use 1/2 pound of dry spaghetti
Linguine or any other type of pasta you like
how!
2 tablespoons butter
1/2 cup pasta water, adjust more if needed
Adjust 1/4 cup grated parmesan more
at will and for serving
juice of 1 lemon
zest of 1/2 lemon
salt and pepper to taste
Sprinkle with crispy panko breadcrumbs
optionally chopped and thinly sliced
Drizzle over some olive oil at the end
+ pepper + lemon zest

instructions

  • Prepare all your veggies and seasonings: slice the shallot, garlic, cabbage, and leeks. Put aside.
  • Bring a deep pot of water to a boil for your pasta. Once cooked, salt and add the pasta according to desired package instructions until just al dente, as we will finish cooking in the sauce.
  • Start your sauce. Meanwhile, in a separate pan large enough to hold your pasta later, heat olive oil over medium-low until glossy. Add your sliced ​​shallot and garlic and sweat with salt, pepper and red pepper flakes to bloom.
  • Next, add your thinly sliced ​​leeks and thinly sliced ​​cabbage. Caramelize on medium-high, stirring occasionally, about 15-20 minutes, until leeks and cabbage are cooked through and darkened in color.
  • After that’s caramelized, add white wine to deglaze the pan and add extra depth of flavor. Mix and let reduce until all liquid has evaporated, about 5-10 minutes.
  • Once your wine has reduced and your pasta is done, use tongs and add your pasta to the leek and herb mixture. Add your butter and pasta water, about 2 tablespoons each. Season with salt and pepper as needed.
  • Mix well and slowly add your grated parmesan. Adjust with more pasta water as needed. When your pasta is shiny, juicy, and cheesy, turn off the heat and finish with a fresh squeeze of lemon juice and zest.
  • Serve in bowls. Sprinkle with chopped chives, panko breadcrumbs, a drizzle of olive oil, and lemon zest. Enjoy!

Sharon Gomperts and Rachel Emquies Sheff have been friends since high school. The Sephardic Spice Girls project grew out of their collaboration on events for the Sephardic Educational Center in Jerusalem. Follow them on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food. Website sephardicspicegirls.com/full-recipes

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