Take of the best fruits of the land in your vessels, and carry down the man a present, a little balm, and a little honey, spices and myrrh, pistachios and almonds.
Jacob never guessed that this gift for the “man,” Pharaoh’s governor, was in fact destined for none other than his own son Joseph, he of the technicolor-coat fame. But he was sure it—and a double measure of money—would please.
For pistachios always taste like a treat. I find them more addictive than potato chips when eaten out of hand, and I keep a supply of the pale green nuts in the freezer to glamorize savory foods and desserts. They give more than mere crunch—pistachios have an exotic, almost flowery-sweet taste, suggesting, as Waverly Root has pointed out, a spice more than a nut. Toasted pistachio nuts give a delightful buttery finish to this matzoh crumb crust and point up the richness of the sour cream topping, so that it need only be lightly slathered on the fish.
Simple but delicious, this comes together very quickly.
© 2000 Jayne Cohen. All rights reserved.