“I beg to differ…what you have made is NOT a kugel.”
This is the opening line to a comment by Jezzie in Scottsdale, AZ in a recent New York Times article, named “Kugel Challenge.” What started out as simple question to replicate a quinoa kugel featured at a dinner has turned into one of the greatest comment battles about Jewish food in a while (read: since the annual High Holiday brisket and matzo ball soup discussions).
Martha Rose Shulman, of the “Recipes for Health” column of the Times offered five recipes for healthy, alternative grain kugels for this wary reader. Naturally, “healthy” and “alternative grains” have struck some serious cords within the Jewish (or otherwise) kugel-consuming communities out there.
This is how they’re doing matzo ball soup in San Francisco this year:
First, get an overnight delivery of wood pigeon flown in fresh from Scotland. Actually, first make sure the birds were shot in the wild. With tiny buckshot pellets. Then slow poach the breast meat in a sweet, salty brine. Give it a crust of black pepper and coriander.
For the broth, make it using the pigeon bones, then reduce it by half to make it oh-so rich. As for the matzo balls, construct them with homemade matzo, fresh local eggs, toasted caraway seeds and a touch of soda water.
And there you have it: “Wood pigeon pastrami with caraway dumplings in a double consommé” — or, as chef David Bazirgan calls it, “my take on matzo ball soup.”
This blog post is cross-posted from What Is Your Food Worth.
Ask anyone who’s the biggest macher on Philadelphia’s Jewish restaurant scene, and the answer is invariably the same: Chef Michael Solomonov.
Chef Solomonov is best known for Zahav, his shrine to modern Israeli cooking. But in recent years, he’s added Percy Street Barbecue and the Federal Donuts chicken-and-doughnut joints to his growing restaurant empire.
In early November, Chef Solomonov threw the doors open on his newest venture, the Main Line glatt kosher restaurant and catering company Citron and Rose. He’s re-imagining some kosher classics (chopped liver paired with sour cherry, chocolate and pumpernickel; cholent with crispy duck breast standing in for the classic beef or chicken) and even serving a few kosher cocktails (the Lower East Side, made with gin, cucumber and dill; the Reb Roy, with Manischewitz replacing the Rob Roy’s vermouth). Here’s a look at the complete dinner menu.
A constitutional court in Poland reportedly has ruled against allowing Jewish and Muslim ritual slaughter in the country.
The Warsaw court’s ruling, which was made known on Tuesday, said the government had acted unconstitutionally when it exempted Jews and Muslims from stunning animals before slaughtering them as their faiths require, according to Piotr Kadlcik, president of the Union of Jewish Communities in Poland.
Kadlcik told JTA that in addition to the special exception announced by the Polish Ministry of Agriculture, Jewish ritual slaughter, or shechitah, is permissible under the 1997 Law on Regulating the Relations between the State and the Union of Jewish Communities in Poland.
“It appears there is a legal contradiction here and it is too early to tell what this means,” he said. “We are seeking legal advice on this right now.”
Poland has approximately 6,000 Jews, according to the European Jewish Congress.
According to Kadlcik, Poland has no kosher slaughterhouses but locally slaughtered kosher meat is nonetheless served at kosher cantines across the country.
“I’m not sure we will be able to keep serving meat there,” he said.
Brassica and Brine isn’t a maritime law firm. But the Los Angeles company, which specializes in fermented vegetables, is judicious about preserving vegetables. Using produce sourced from local organic farmers, founder Uri Laio uses ancient, labor-intensive techniques to create kimchi, kraut, kombucha, pickled root veggies, and more. He’s earned a cult following in LA for an artisan spin on “lacto-fermentation”, a technique that supercharges both flavor and nutritional content. Laio, an Orthodox Jew, swapped law school for craft food production in 2010 after a stint on the Isabella Freedman Center’s Adamah Farm in Falls Village, CT. Adamah’s aim is to “cultivate the soil and the soul”; Laio’s own mission hews close to that ethos. “One of my goals in creating Brassica and Brine is to bring the most healing foods on earth into the Jewish community,” Laio, 29, told the Forward from Los Angeles. Brassica and Brine products, with their distinctive retro-cool labels, are available at LA foodie haven Farmshop, megamarket Western Kosher, and at local farmers’ markets. His full range is also available at Brassicaandbrine.com. Brassica, by the way, is the Latin name for cabbage.
My journey with the Paleo lifestyle began the day after Rosh Hashanah. I use the term ‘lifestyle’ rather than ‘diet’ for many reasons. Fully committing to this major lifestyle change was a tough choice for me. As a new year approaches, it is not uncommon to profess, “I’m going to start eating healthier, control my portions and make better choices”, “I’m going to eat less, move more and exercise regularly”. However, my resolution was: “I am going to try the Paleo lifestyle for a few weeks.”
What is the paleo diet exactly? Essentially, it is eating the foods that were eaten by our ancestors in the Paleolithic era. It’s part of a hunter-gatherer lifestyle meaning that the foods you are permitted to eat are: fresh meats (preferably grass-produced or free-ranging beef, lamb, poultry, and game meat), fish, seafood, fresh fruits, vegetables, seeds, nuts, and healthful oils (coconut, avocado, macadamia, walnut and flaxseed). Foods that are not considered part of the lifestyle are dairy products, cereal grains, legumes, refined sugars and other processed foods since these items were not part of our ancestral menu.
The atmosphere in Tel Aviv last week, as residents ran to bomb shelters in response to incoming missile warning sirens, was far from pleasant. So Danielle Levy, proprietor of I Love Cupcakes, did her part to try to lighten the tense mood that had settled over the city by offering her customers some Operation Pillar of Defense themed cupcakes.
“It was hard to live in Tel Aviv last week,” Levy told The Forward. “Everyone was very stressed. It was a big shock for everybody.” A few people had asked her to make cupcakes with army-themed decorations like little helmets, uniforms, and boots. However, she decided to go in a different direction and decorate her cupcakes in a way that would “make people smile, brighten their day.” The little doves, hearts, peace signs, Israeli flags and IDF insignia decorations were a gesture of moral support to the citizens and army of Israel. She even topped some cupcakes with miniature “Make cupcakes not war” signs.
But how did my family get so lucky that we are able to avoid this (great?) American pastime? And what will we be doing if not carving a twenty-pound bird and screaming at each other?
For as long as I have been conscious of Thanksgiving, my family has been making turkey-shaped pizza on the fourth Thursday of November. Apparently, there were some in my family who did not love the taste of turkey. So rather than deny the iconic status of this New World bird, my mother decided that a pizza created in its image would suffice (and ensure that her children could relate to American culture).
Jewish mixed marriages have been commonplace for decades, but they’re still more successful under the chuppa than they are in the kitchen. Claudia Roden dismissed the idea altogether in “The Book of Jewish Food,” writing “…there was no fusion of styles, no Ashkenazi-Sephardi hybrids, and no unifying element.”
This is such a hard and fast rule that when I got a letter asking me to help track down the origins of a long lost “Sephardic liver pie” recipe, I was utterly amazed, if not a little horrified.
“My grandmother Virginia usually served it at Thanksgiving,” wrote Alan Moskowitz, “and it was always referred to as stuffing.” Stuffing sounded so much more appealing than “liver pie,” and it did get me past my initial shock. The description was frankly mind-blowing, a cross between chopped liver on sourdough rye and mina, a light-textured, ground beef and matzah pie that’s as connected to the Ottoman Sephardic Passover meal as the Seder plate itself. He might as well have described a lasagna soufflé. Clearly this recipe was a deliberate fusion of the two cuisines.
With all the cooking that leads up to Thanksgiving — there turkey to prepare, cranberry sauce, all those pies and don’t forget the gravy — no one, not even the most dedicated cooks, wants to exert that energy all over again for Shabbat the following day. But plain leftovers, in the form of a turkey sandwich doesn’t quite seem fitting for Shabbat dinner either. Fortunately, Thanksgiving leftovers can be turned into a flavorful and special Shabbat meal.
Start preparing your Shabbat meal at the same time as your Thanksgiving. While preparing your Thanksgiving feast, for example, don’t throw away all your vegetable ends and peels. Instead, save those herb stems, garlic and onion skins, celery leaves and carrot tops in a sealable plastic bag in the refrigerator or freezer. When it comes time to clean up after dinner, put your turkey carcass along with those vegetable scraps in a big pot and make a soothing and flavorful stock that can become the base for a delicious turkey matzo ball soup (get the recipe below). Even if you don’t use it right away, homemade stock can be cooled and frozen for later use. I like to freeze it in ice cube trays so I can easily use as much as I want.
Sometimes we write recipes, and sometimes recipes just write themselves. This is one of those recipes.
It was October 30th, the day after Hurricane Sandy hit, and I was at my wits end. My home in Crown Heights, Brooklyn had power, my family was out of harms way, but I was still having a hard time coping. My toddler was spiking a fever and my older kids were at each other’s throat. It was their third consecutive day home from school and they’d played their fill of iPod matching games, drawn enough pictures to cover the refrigerator, and baked enough cupcakes to feed all the kids in the neighborhood. With several snack breaks, our supplies were running scarce and I stared into the refrigerator wondering what on earth to make for dinner.
This will be my third Thanksgiving in Israel, marking yet another year that has slipped by. It’s the day when I miss America and my family most, but also the time when I realize the extent to which the foods of the Mediterranean and the Middle East have seeped into my cooking, making my life more flavorful.
The first year, I had been in Israel less than two months when Thanksgiving arrived and hadn’t found my sea legs at the grocery store yet. Tracking down all the fixings for a traditional Thanksgiving feast was daunting. Luckily, my in-laws came to the rescue by visiting just before the holiday, stocking us with essentials like canned pumpkin.
We had a huge potluck meal with close to 50 of my husband’s medical school classmates, all of whom brought their favorite Thanksgiving dishes to the table. It was a feast of epic proportions with traditions from every corner of my home-country represented. I contributed brisket and my mother-in-law’s famous pumpkin chocolate chip muffins, both favorites in my husband’s family.
Editor’s Note: The Beet-Eating Heeb is the nom de plume of Jeffrey Cohan, a former journalist in Forest Hills, PA. He also blogs about Judaism and veganism on his own website.
Somewhere in the higher realms, Nobel Laureate Isaac Bashevis Singer is observing his 110th birthday today.
And it would be a pity if his birthday went unnoticed at The Jew and the Carrot, a space dedicated to discussions of Jewish eating.
After all, Singer, the greatest Yiddish writer, had something to say about food, to put it mildly. He wrote vividly about the ethical imperative of vegetarianism in both “The Slaughterer” and “The Letter Writer,” two of his classic short stories.
So his 110th birthday provides an occasion – maybe even an appropriate one – to briefly re-examine those two stories from the perspective of our contemporary food system.
Hostess Brands Inc, the maker of the iconic Twinkies snack cake, will square off in a bankruptcy court on Monday against an agent of the U.S. Justice Department, who says the wind-down plan is too generous to management.
The U.S. Trustee, an agent of the U.S. Department of Justice who oversees bankruptcy cases, said in court documents it is opposed to the wind-down plan because Hostess plans improper bonuses to company insiders.
The 82-year-old Hostess wants permission to pay senior management a bonus of up to 75 percent of their annual pay so they will stay on and help wind-down the business.
As cookbook author Melissa Clark says, “Thanksgiving is just one big excuse to eat lots of stuffing.” For me, stuffing is simply a better way to experience the practice of dunking a piece of bread into a bowl of chicken soup. You get more doughy bready goodness, less of a mess, and in my experience, tons more flavor.
Such is the principal behind the following recipe.
This challah and pastrami stuffing is slightly inspired by one memorable midnight trip to Katz’s Deli where I sat happy as a clam and drunk as a sorority girl, dunking my pastrami sandwich into my friend’s matzo ball soup and making a massive and delicious mess. If only I just had a bowl of this stuffing, there might have been one less sloppy drunk girl on the Lower East Side that night.
The pastrami in this recipe is balanced by the sweetness of honey and dried currants. It is truly a delicious mix of flavors, and I hope it will give you something to be thankful for.
Despite being a California ballot initiative (Prop 37) in this year’s election, the issue of Genetically Modified Organisms (GMOs) is rarely spoken about by our politicians or media outlets. Whatever one’s opinion of GMOs planted in fields and put in the marketplace, it is a matter that affects the entire planet. Whether or not one lives in a country which grows GMO crops, or personally chooses to purchase or consume GMOs, we are all affected by their existence. GMO crops have been shown to cross-fertilize with native plant species, feral canola (rapeseed) has been found in North Dakota and Canada. As the global acreage dedicated to GMO crops expands, the number of nations curtailing or banning production of GMO crops also slowly increases. While countries such as Ireland or Bolivia are opting to grow only non-GMO crops, from 2009-2010 there was a 10% increase in the global acreage used to grow GMO crops. New GMO crops such as sugar cane – and GMO crops created years ago such as vitamin enhanced rice – are likely to soon be introduced into the marketplace. Recently the FDA considered approving GMO salmon to be allowed in the marketplace, however there has never been a genetically modified animal with regulatory approval for marketplace consumption. Needless to say, all of these things have, at the very least, the potential for significant impact on the planet and our lives.
Ding Dongs hold a special place in my heart. My best friend growing up in Canada was an American. Whenever her family would travel to New York they would bring numerous boxes of Ring Dings back with them and keep them in the freezer. Sure, there were lots of similar sandwich cakes in the great white north, but none had a hechsher. If we were particularly well behaved, we would be allowed to take one from the coveted stash. The memory of the feeling of the frozen squishy cake and its filling, still brings a smile to my face.
With the announcement of the closure of the Hostess brand, the memories of Ring Dings resurfaced. I found myself mulling the loss of an item I have not eaten since before my bat mitzvah. The public discussion of the closure of the Hostess plants centers around the financial challenges the company faced as it sought to restructure. But even without the current financial downturn, the snack cakes may be part of the shifting American foodways.
Only in Brooklyn: Jami Attenberg, author of the critically-acclaimed and food-heavy novel “The Middlesteins,” makes pickles with Jeffrey Yoskowitz of the Gefilteria, a “boutique purveyor of Old World Jewish foods” [Vol. 1 Brooklyn]
A lively profile of “Tel Aviv’s favorite foodie” Gil Hovav, who makes his English cookbook debut writing as the devout (and imaginary!) orthodox woman Rebbetzin G. H. Halperin [Haaretz]
The humble bagel-and-schmear gets an explosive, dub-steppy twist in a homemade commercial for Brooklyn’s Bagelteria [Grub Street]
A beautiful and colorful vegetarian Thanksgiving table with golden beet salad, buckwheat-squash tart, and a fall greens sauté from the couple behind Sprouted Kitchen [NYTimes Well Blog]
The e-mail came with a photo of an elderly man in a butcher’s coat next to the faded, black-and-white image of a tot. “At age 87, my father is re-launching his meat business — which for fifty years was a staple of the Jewish community in Canada,” Miriam Perl wrote to the Forward. “Suggested headline: Holocaust Survivor reinvents himself at age 87.”
Until a fire destroyed Herschel Perl’s kosher-foods business in 2006, it was indeed a mainstay of Jewish Toronto, supplying more than half the city’s market for ready-made kosher. The business, which started as a tiny shop in Toronto’s west end in 1953, eventually grew into a 60-employee enterprise. Its retail operation grew into Canada’s largest kosher meat store. Perl’s even opened a Glatt kosher fast-food spot called Bais Burger.
“Perl’s butcher shop and hamburger joint were icons in the frum neighborhood here,” Chad Derrick, a Toronto television producer and kosher consumer, told the Forward. “Perl’s was everywhere.”
Now, after a six-year absence, Herschel Perl is about to sink his teeth into the meat business again. This time, he’s launching a wholesale business to crank out beloved Perl’s products like salami, hotdogs, pepperoni, pepperettes, turkey and chicken deli slices. The kosher pioneer has already secured distribution in local kosher retail outlets; he expects the products to hit shelves in national chains like Loblaws, Sobey’s, Metro, Fortino’s and Costco within weeks.
With help from his daughter, the Forward caught up with Herschel Perl by e-mail in Toronto.
Kosherfest, the largest (and only) kosher food industry trade show in the world, hosted its 24th annual expo in Secaucus, NJ, on November 13th and 14th. Thousands of players in the kosher food world show up each year, from giants like Manischewitz, Streit’s and Osem, to the godfathers of kosher certification, including the big four: the Orthodox Union, Circle K, Star-K and Kof-K.
But a multitude of small, niche entrepreneurs in the industry show up as well, reflecting not just the trajectory of kosher food over the years, but the way in which overarching American food trends filter into the Orthodox world. Kosherfest is a far cry from the artisan food world of Brooklyn, where we are from — and where our business, The Gefilteria, is located. So we went down to New Jersey to report as independent purveyors. Here’s our minute-by-minute view of this very kosher landscape.