Holiday Food

Where did the summer go? It’s still pretty warm here in the MidEast upper 30*sC/90*sF and now the humidity from the Mediterranean has kicked in making for balmy (sounds more romantic than miserably sticky) nights. We’re headed off to the UK for cooler climes and my daughter’s wedding to the most wonderful English gentleman! Then it’s off to the States to meet our new grandbaby and visit family for a little bit… so I’ve prewritten and scheduled some posts for when I’m gone. In the meantime-

Last week I had to drive my son up to his old base in the Golan Heights because he had reserve duty. Men and women are called up twice a year for a week or two to retrain and fill in spots as needed. This happens until they are in their 40s, depending on the unit. It’s a necessary part of defense here: one needs to be ready to go at a moment’s notice in case of emergency.

Anyway, I love the drive into the Golan. It’s so wild and pristine and gorgeous up there. Free roaming Angus cattle. Fruit orchards. Horses and cowboys. Tanks and soldiers in training. Mountains. Open space. Military bases. Crusader fortresses and Biblical ruins. Druze men roadside selling carob and date honey, apples, olives, and other local delicacies. I could tell it was the end of summer and only a few weeks until the Jewish New Year and fall festivals because…. Pomegranates!! Apples!! The trees were heavy with fruit and the orchards open to pickers. So I just HAD to. Pick. Waaaay too much, but the prices were so cheap! Like $0.60/pound or 4NIS/kg.

Rosh HaShannah, the Jewish New Year is celebrated both religiously and culturally. To represent the sweetness of the year, we eat apples dipped in honey. We eat apple cakes, apple fritters, apple noodle casseroles (kugels), apple salads. You get the idea.

So I came home with my boxes and boxes and immediately set to work. I wanted to do things I could preserve or freeze for when we get back from our trip. So, here are two of my creations: Apple Butter and Apple Lukshen Kugel. Enjoy!

SPICED APPLE BUTTER

The apple butter works great with cream cheese and peanut butter on bread. Or just plain bread. Or stirred into oatmeal on a cold winter day.

Ingredients:

  • 5 pounds (2.5 kg) apples, unpeeled, washed and cut into chunks
  • 4 TBSP apple cider vinegar
  • juice of 2 lemons
  • 1/2 cup maple syrup
  • 1/2 cup packed dark brown sugar
  • 2 TBSP cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 cup bourbon, whiskey or brandy (optional)

Place all the above ingredients into a large pot and cook uncovered over medium heat. Stir occasionally. In about an hour the apples will have become very soft. Blend thoroughly using an immersion blender. Reduce the apple butter to lowest flame. In a separate pot, boil Mason jars (I use 1/2 pint jars) and lids (not screw-top bands) for 20 minutes to sterilize. Ladle the hot apple butter into the hot empty jars. Place lid on top. Then screw on the sealing ring band. You should get 7-8 jars per batch. Submerge filled jars in a hot water bath (not boiling- just a simmer) for 20 minutes. Remove jars and let cool. Keeps up to 1 year in dark pantry. Refrigerate after opening.

SWEET NOODLE PUDDING WITH APPLES: LUKSHEN KUGEL

This is THE quintessential dairy comfort food for Ashkenazi Jews. You can eat it hot or cold, for breakfast, lunch, dinner or snacks. It’s a main dish. it’s a side dish. It’s a dessert. But ask 5 Jewish mommas how they make it and what you’ll get is a headache: raisins or no raisins? Apples, pineapple, dried fruit or plain? Streusel crust, cornflake crust or plain? And then there’s the spices….oy vey! Is it a crime to use ginger and nutmeg or do we just tick to cinnamon? Full fat or low-fat. Everyone has their own opinion….and of course, mine is the best (wink wink). The best thing about it is that if you make a big batch, it freezes and defrosts incredibly well, so I do 3-4 at a time (and have a kugel to send back with the university kid).

This recipe makes 1 9X12 inch (23X30cm) baking dish which cuts to 12 generous pieces.

Ingredients:

  • 1 12 ounce package extra wide egg noodles
  • 4 eggs
  • 1 cup sour cream or plain yogurt
  • 4 ounces (114 grams) cream cheese
  • 1 1/2 cups cottage cheese
  • 1/2 cup sugar (I prefer coconut sugar)
  • 6 TBSP butter
  • 1 tsp vanilla
  • 1/2 cup raisins
  • 3 small apples, peeled and sliced thinly
  • 1 cup cornflakes

Boil noodles in salted, boiling water for no longer than six minutes. They should be al dente, not mushy. Drain noodles and rinse well. Return the noodles to the pot along with 3 TBSP of the butter. keep heat on low flame just to melt the butter. Stir noodles until coated. Preheat oven to 350*F/170*C. Grease the Pyrex baking dish. In a very large mixing bowl, combine the cream cheese and sugar until smooth. Add in eggs, sour cream or yogurt, cottage cheese, spices and vanilla. Mix thoroughly. Fold in noodles, then raisins and apple slices. Pour into prepared baking dish. In separate bowl, lightly crush the cornflakes. Add 3 TBSP melted butter, 1/4 cup (coconut) sugar and 1 tsp cinnamon. Mix well and spoon over noodle pudding. Bake for about an hour or until the kugel is firm and crispy on the top. A cake tester should come out clean- Delicious!

I’d now like to introduce you to a very special young lady. Batya Deltoff is 16 years old. We became friends with the Deltoff family because we moved to Israel around the same time and the Deltoff kids played Little League baseball on my husband’s team. That was over 7 years ago. Batya is from Toronto, Ontario, Canada. This straight-A student hopes to be a anesthesiologist one day, but until then she’s happy to hang with her girlfriends. And cook. Cooking is her creative outlet. She has this intuitive sense of what goes with what and is both experimental and fearless. Ethnic foods from Asian to Middle Eastern specialties are the most exciting for Batya to prepare. And she doesn’t use a recipe! It’s all done from memory of what she’s eaten and enjoyed and from taste. She cooks regularly for her parents and 3 siblings – “but they pay the fee of cleaning up after me,” she jokes. I had the good fortune of watching her and cleaning up after her last week.

This recipe has Iraqi origins and is called Kubbe. It’s a hearty soup or stew and can be eaten by itself as an appetizer or meal or served over couscous. The kubbe makes a huge pot and it freezes well. Man, is this delicious. perfect for the holidays, especially the cooler nights of Sukkot.

To me Batya’s Kubbe tasted like a hybrid Jewish-Mexican style borscht. It has lovely vegetable chunks in a tomato-beet broth. Then there are these dumplings that look just like matzah balls. One bite into the balls gives a meaty taste explosion because they are stuffed with a magnificent ground meat mixture. It’s delish and healthy and oh-so-satisfying. I was worried that it would be too spicy for me, but the range of spices complement the soup. And you can always add sriracha or Tabasco for added heat.

BATYA DELTOFF’S AMAZING KUBBE

Ingredients:
SOUP-

  • 1 large yellow or white onion
  • 3 large carrots, peeled
  • 3 medium potatoes, peeled
  • 1/2 large cabbage or 1 small cabbage
  • 4 medium roasted, peeled beets or 1 large prepackaged cooked beets
  • 2 TBSP olive oil, plus extra for oiling hands
  • 200 grams canned chopped tomatoes in juice
  • 6 cups water
  • 4 tsp sweet paprika
  • 1 tsp ground black pepper
  • 3-4 tsp cumin
  • 2 squeezed lemons, pips removed
  • 1 TBSP slat
  • 1 TBSP sugar

MEATBALL DUMPLINGS-

  • 1.5 lb ground beef (3/4 kg)
  • 2 TBSP sweet paprika
  • 2 tsp cumin
  • 1/4 onion, minced fine
  • 2 cloves garlic, crushed
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ginger

DOUGH FOR THE KUBBE BALLS-

  • 3 cups white semolina
  • 1 tsp salt
  • 1 1/2 cups very warm water

Instructions:
Peel and cut carrot and potatoes into bite sized chunks. Slice cabbage. Peel onion. Reserve 1/4 onion, and cut the rest into bite sized pieces. In a large stock pot, heat up the olive oil and when shimmery add the above veggies. Cook over medium heat to soften. Add in the cooked beets, also cut into bite size cubes. Pour in the canned tomatoes with the juice. Add enough water to completely cover the veggies (about 6 cups). Stir in the spices. Let come to a boil, then after 3 minutes, turn the flame down to medium low. Begin the dough: in a large mixing bowl, add the semolina and salt. Mix to incorporate. Add in 1 1/2 cups of very warm water, stirring as you go. Let sit for about 10 minutes. It will set up to be a granular gooey paste. To make the meatballs: in another large bowl add the ground beef, onion, garlic and spices. Mix well.

To make the Kubbe balls, oil your hands and a ladle well with olive oil. Pinch a golf-ball sized piece of dough and flatten in the palm of your hand, making special care to flatten out the edges. Place a nice ball of the ground meat mixture in the center of the dough (in your hand). Pull the ends of the dough up to cover, and pinch off the ball at the top, completely surrounding the meat. Make sure there are no holes. Place kubbe in a greased ladle and lower it down into the hot soup. Continue for the rest of the balls. You can also put in plain meatballs without the dumpling coat. See photos-

Let the soup come back to a slow boil, then reduce heat to simmer and cover. Let cook about an hour on low. This is best eaten the next day, and makes a great Shabbat lunch.

If you are keeping Kosher, serve it with a generous dollop of Tofutti imitation sour cream. If you are not worried about Kosher status, sour cream is a great add for the top.

It’s All About the ”Red Stuff!”

Middle Eastern Red Lentil Stew (vegan!)

Yaakov (Jacob) simmered a stew, and Esav (Esau) came in from the field, and he was exhausted. Esav said to Yaakov, ‘Pour into me now some of that very red stuff for I am exhausted.’(From then on they called him Edom) Yaakov said, ’Sell me today your birthright.’ And Esav said, ’ ’Look, I am going to die, so of what use to me is a birthright?’ Yaakov said, ’ Swear to me this day;’ he swore to him and sold his entire inheritance to Yaakov. Yaakov gave Esav bread and lentil stew, and he ate and drank, and got up and left; thus, Esav spurned the birthright.

Each year we read through the Torah, the first five books of the Bible. I have always loved the story of the two brothers, Jacob and Esau, on so many levels. It’s so descriptive. And I’m a real foodie, so I appreciate that it centers around food – but to sell off my entire inheritance (Esav, the oldest brother was a son of Yitzhak (Isaac), and grandson of Father Abraham, the Patriarch: two incredibly wealthy men). He had to be mighty hangry!!! And that must have been some mighty delish stew!! Each year I try to test a new recipe for that ’red stuff,’ so now I’m going to share three of my favorites. So glad I had this blogpost in reserve to pull out for you all. This year’s trio is decidedly MiddleEastern, as I’m trying to be more authentic and historical. Next year, I’ll actually be up and able to make them… in the meantime, somebody bring some of that mejaddra!!

– Genesis 25:29-33

The first recipe is true Middle Eastern comfort food. I think my tastes are changing a bit from strictly Western to other things. I first had this on my pilot trip to Israel in 2014. I hadn’t really eaten much in a couple of days because I was so on the go, and I was starving. Like Esau. In the ancient city of Tsfat in the Upper Galilee, I met a native Israeli family who invited me in to their home for lunch. They served the most delicious dish: simple home cooking. The perfect, satisfying, filling, comfort food, and so easy to make. It’s not red stew, but a combination of rice, lentils and fried onions. We feasted on freshly-made cheeses, mejaddra, and yogurt. And afterwards the father brought out a carafe of strong Turkish coffee infused with cardamom, which we sipped from tiny demitasse cups while eating a little piece of halvah. It was the best, just an unforgettable moment of Israeli hospitality. So glad I snapped photos of it back then. What I wouldn’t give for this plate of mejaddra now…. I hope you enjoy!

Mejaddra

Ingredients:

  • 1/3 cup Extra Virgin Olive Oil
  • 3 large brown onions (the onions are the star of the show here)
  • 1 cup dried brown lentils (or 1 can lentils, liquid reserved)
  • 1/3 cup flour
  • 1 cup Basmati rice
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp powdered cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp turmeric
  • 3 cups of water or vegetable stock, or if you are using dried lentils, the boiled lentil water)

In separate bowls, soak the rice and the lentils for a couple hours, straining out and changing the water twice. Next, drain off the lentil water and place the lentils in a medium sized pot. Cover the lentils completely with water with a good inch more over the top of the lentils. Add about a tsp salt and bring to a boil. Turn the heat down to simmer and cook about 20-30 minutes until the lentils are tender. NOT MUSHY! Drain off the lentils SAVING THE LENTIL WATER! (If you are opting for the quicker, canned lentils, drain, reserving the liquid.)

Thinly slice the onion. Place in a bowl and sprinkle with salt and flour. Toss to coat the onion in the flour. Heat the olive oil in a large saucepan or medium sized pot. When glistening, add the onion slices and fry up for 10-12 minutes until the onions are a crispy brown. DO NOT BURN!! Transfer out the crispy onions to a paper-towel lined plate. In the same heavy saucepan in which the onions were cooked, add the cumin and coriander seeds. It should become quite fragrant after heating for about a minute. Now add in the drained rice and the remaining powdered spices. Stir to coat the rice in the oil and spice. Add in the lentils and reserved lentil water. The liquid should measure 3 cups. If necessary, add in more water. Bring to a boil, then turn down to low and cover. Simmer for about 15 minutes. Uncover and fluff rice. season with salt to taste.

Spoon the rice-lentil mixture onto a large plate or bowl and top with the crispy fried onions. If you’d like, you can top it off with a small handful of chopped parsley or cilantro.

This next soup is more of an accurately Biblical lentil dish. the spices and the red lentils really bring out that glorious color:

Red Lentil Soup vegan

Now this red lentil soup is the real deal. The Red Stuff. Esav’s Bane. True flavors of the Levant. Israeli cooking, whatever that is. It’s fragrant, filling, flavorsome, fantastic. I think once Esav got a whiff of this soup, he was justified in saying, “Just pour it right down my throat, Bro!” Not only a lovely soup, but the lentils are just full of protein, so it is quite life-sustaining.

Jacob’s Big Boilin’ Pot of Red Stuff, aka Red Lentil Soup

Ingredients:

  • 2 cups red lentils
  • 5 cups vegetable broth (or water or a combo of both)
  • 1 large onion, diced
  • 5 cloves garlic, chopped
  • 2 large carrots, peeled and sliced
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne or chili powder
  • 1/2 tsp smoked paprika
  • 2 Tbsp olive oil
  • 1 bay leaf
  • salt
  • 1 lemon, cut up
  • optional garnishes: chopped parsley or cilantro; yogurt; crumbled feta cheese bits (we’re keeping it Israeli)

In a large bowl, soak the lentils for about two hours, straining out and replacing the water at least once. Heat olive oil in a medium/large pot. When glistening, add in the garlic, onion, and bay leaf until the onion is soft and fragrant. Add in carrot slices and cook, stirring about 2-3 minutes. Mix in all the spices with about 1/4 cup of the veggie broth or water. It will be very rich in color and very fragrant. Add in drained lentils and 5 cups of veggie broth or water. Bring to a boil, then immediately reduce heat to a simmer and let gently cook on low heat for 20 minutes. The lentils should be tender/ slightly chewy, but not mushy.

I keep the soup chunky. It’s more rustic and has more of a Biblical feel to it that way, but feel free to puree it with an immersion blender. Add salt to taste, and garnish with the chopped herbs. Serve with a wedge of lemon on the side, which can be squeezed into the soup at table. You can also add crumbled (goat) on top. This is great served with light, fluffy Israeli pita and humus (NOT the American cardboard that passes as pita!!) or pieces of crusty, wholegrain bread.

But I like the idea of a red stew. A stick to your ribs kind of meal. Hearty and healthy.

Hearty Red Lentil Stew with Chickpeas and Pumpkin vegan

This is the one! The lentil stew to sell a birthright for …. almost … not quite. But still, this is the one I was making all last winter that is, quite frankly, one of my favorites. It can be made in a crockpot for a Shabbat lunch (perfect for this weekend!). Great lefovers. Freezes well.

We have lots of pumpkin here. Big, huge, light brown monsters that are cut into wedges and sold fresh at the market. Our dlaat is a staple food here. As is the lentil. As is the humus. Not the paste, but the bean. The Hebrew and Arabic word for chickpea is actually humus, pronounced KHOO- moose. I’ve tried to keep this stew as authentically Biblical, using foods indigenous to this region. If you are a geeky homeschool mom (ME!!), then this is a perfect food to cook with the kids as a historical re-creation. Enjoy!!

HEARTY RED LENTIL STEW WITH CHICKPEAS AND PUMPKIN


Ingredients:

  • 1 1/5 cups red lentils
  • 1 can chickpeas, drained (15 ounce/ 425 g)
  • 1 kg/ 2 pounds of peeled, chopped pumpkin cubes or butternut squash cubes
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 2 TBSP olive oil
  • 5 cups vegetable broth
  • 1 28 ounce/794 g can chopped tomatoes, with the liquid
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1/4 tsp cayenne or chili powder
  • 1/2 tsp paprrika
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • salt, to taste
  • garnishes: lemon wedges; chopped herbs (parsley, cilantro, zaatar), grated nutmeg, (goat) yogurt

In a medium bowl, soak lentils in water for about two hours, changing the water at least once in the process. Heat olive oil on medium high heat until shimmering, then add the garlic and onion, sautéing until soft. Add in the spices and 1/2 cup of the broth to form a red, fragrant paste with the onions. Cook about 2 minutes. Now add the rest of the broth. Mix in uncooked squash or pumpkin cubes, the undrained canned tomatoes, and the drained lentils. Pour the chickpeas into a strainer, drain, and rinse under cold water. Let drain and add to pot. Stir until well mixed. Bring to a slight boil, then turn down heat to low and let simmer at least an hour. Add salt to taste. Cook low and slow, the longer the better, stirring the bottom and sides every half hour to prevent sticking.

Garnish with lemon wedges, chopped herbs, yogurt, or sour cream. Serve with soft, fluffy pita, or a hearty whole grain sourdough. Makes great leftovers. Freezes well. This is also a fantastic crockpot meal for Shabbat.

Recipes & Ideas for the Fall Feasts

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It’s a few days after the observance of Rosh HaShannah, the Jewish New Year – and I’m finally beginning to catch my breath. John & I had just returned from two weeks in Europe, and I was having five extra guests plus my son (on army leave) over for dinner. I wanted a really pretty table and menu with a minimum amount of hardship. Plus, we would be celebrating a traditional New Year Seder here in Israel.

For the centerpiece, I used my Rosh HaShannah seder plate which I got at Shalom House in Tarzana, California. Underneath I laid (silk) fall leaves with grapes and chestnuts (I picked off the ground in Geneva & will cook later) surrounding the plate. I decided to use my autumn colors tablecloth so I didn’t have to iron my good white damask one. Gold trimmed placemats, my autumn (meat dishes) china, and we were almost good to go. Hollowing out a few tiny acorn squash and inserting a tea light in each one was inexpensive, easy, and really lovely.  I put a hostess sized Tamar Gourmet Preserves or Chutney at each of the guests’ plates.

Now for the traditional foods and their meanings: the Seder Plate contains nine symbolic items, each associated with a blessing. The first is a pomegranate. I discussed the symbolism of the pomegranate in my last blog post. May the 613 arils remind us of the commandments in the Torah, so we  can have a holy year. Scallions or leeks are used to remind us of the whips of taskmasters and oppressors. May we never come under the rule of oppressive dictators and Pharaohs again. Amen! A gourd: may our good deeds in the coming year be as numerous as seeds of the pumpkin. The head of a fish (I use a paper one) so that we may always be the head and not the tail in the year ahead. A beet or carrot. Some of the words in Hebrew form the meanings or word play for the symbolism. They just don’t translate into English well. Also, each community has their own tradition – go with me on these. The beet (or carrot). May G-d in His mercy keep our enemies far away from us. A double Amen as we live in a very uncertain world these days. Black eyed peas: a few traditions on this food. One is that our enemies will be turned back; another is that the eyes of G-d, the angels and holy ones watch over us to guard us and guide us throughout the year. Dates. I discussed the significance of the date palm (tamar) last post, but may we bend under troubles and not break, as other less supple trees during storms.

I really love these sticky, sweet fruits for so many reasons. As an object lesson, think on the date palm. They bend: they give when pressure is applied. When an intense wind storm hits, they drop their fruits. I like to think of myself as being especially fruitful during a hard situation. Yes, sometimes I lash out and can be pretty miserable; but like the date palm, that’s when I want to be spreading the most help, the most cheer, the most optimism to others. Going with the flow, accepting what I have no control over, and being as positive as possible.

The next food, perhaps the most famous combo associated with Rosh HaShannah is apples and honey. May we have a sweet year. A year of health!!! A year of joy!!! A holy year. A year of prosperity. A year of peace!!! And lastly, the wine and the challah. From Rosh HaShannah through Simchat Torah we use a round bread, not the traditional braided one. The roundness is to remind us of many things – the cycle of the year and the cycle of life. The fact that G-d has no beginning or end. He was in the beginning, is now, and ever shall be. Also, the rounded loaf looks like a crown. During this season we crown Him King of our Lives.

I love the new round challah cover I just bought for the holidays in Budapest last week. It was made by a 93 year old woman who somehow survived during the Holocaust and now works at the Dohany St. Synagogue. She’s a lively, chatty old soul – but has had to slow down over the years due to her failing eyesight. She now uses a machine instead of sewing by hand, but either way, this is a beautiful piece I’ll treasure always. It says in Hebrew “Sabbath Peace and Holiday Happiness.”

During, the holidays, I try to keep to a healthy diet, using as many of the fall fruits and veggies – Israel’s Seven Species, and incorporating as many of the symbolic foods as possible. Because there is so much cooking this time of year, I also try to make things as simple as possible. Hope you can try a few of these as well during your fall feasts.

BLACK-EYED PEA SALAD, ITALIAN STYLE                      parve, serves 8

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Ingredients:

  • 2 cups uncooked black-eyed peas or 1 large package frozen peas
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 2 large stalk celery (or 6 tiny Israeli stalks)
  • 6 large scallions (green onions)
  • 1 small bunch flat, Italian parsley, minced
  • salt & pepper to taste
  •  Italian dressing (I make my own using 4 Tbsp red wine vinegar; 1/3 cup extra virgin olive oil; 1/4; 4 cloves smashed garlic; 1 tsp oregano; 1/4 tsp freshly ground black pepper; 1 tsp sea salt)

Soak the dried peas overnight, covering with boiling water. Drain, rinse, then cook in salted boiling water 15 minutes. Let simmer for 1-2 hours or until softened. Drain & rinse well. Drain again.                                        You can save yourself all the extra trouble by using defrosted frozen or drained & rinsed canned black eyed peas, if available.  Place peas in a large bowl. Cut up veggies into a small dice. Add to bowl. Pour the Italian dressing over top. Before serving, mix in the minced parsley leaves. Garnish with parsley leaf and the top of a pepper. Refrigerates and keeps well for leftovers. Can be served as a hearty salad lunch or as a side with either meat or dairy. Protein packed!!!

HARVEST QUINOA SALAD                                         parve   serves 6-8

I love quinoa. It’s gluten free and great for special needs diets; so versatile and easy to prepare!

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Ingredients:

  • 2 cups cooked, fluffed quinoa (cook according to package directions)
  • 1/3 cup dried sweet pitted cherries
  • 1/3 cup dried cranberries
  • 1/4 cup thinly sliced green onions (scallions)
  • 1’4 cup sliced almond pieces
  • 1/2 cup roasted butternut squash or pumpkin cubes
  • 1/2 cup dressing (if in US, Brianna’s Blush Wine Vinaigrette is amazing!!!!! If not, recipe follows…

Cook the quinoa according to package directions to yield 2 cups. Fluff and set aside to cool in large bowl. Halve and de-seed a butternut squash or small pumpkin. Place on baking sheet, drizzle with olive oil, salt & pepper. In  220*C/450 *F oven, roast the gourd for about 15-20 minutes until tender. Let cool. Add dried fruits, sliced scallions and almonds to quinoa. Mix gently to incorporate. Cube the flesh of the squash/pumpkin into small bite sized chunks and add to quinoa bowl. Mix gently. Pour dressing over top, and mix in. Can be served room temp or refrigerated. This makes tasty leftovers – if there are any!!!

Dressing: Blend well-

  • 1/4 cup canola oil
  • 1/4 cup water
  • 1/3 cup blush or rose wine
  • 2 Tbsp red onion juice (I use my garlic squeezer to juice my onion) and remaining pulp
  • 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 Tbsp honey or sugar
  • 1 tsp ginger juice (squeeze fresh) – optional
  • 1/4 tsp freshly grated nutmeg -optional

 

              ROASTED FIGS ON BABY GREENS                    parve      serves 6

Another easy one, that is raving delicious! I cook the figs with all the other items I’m roasting that day, running the oven only once….

On a foil-lined cookie sheet, halve washed figs. Drizzle with small amount of olive oil, salt & pepper. You can also add a tiny bit of balsamic vinegar, but only if it’s sweet (3-5 coins on packaging). Roast at 220*C/450*F oven for 10 minutes.  In large bowl, put pre-washed mesclun or baby green salad mix. Lay the roasted figs on top SAVE THE JUICE!!!!!! Add a few thinly sliced purple onions to the top, and sprinkle on some candied pecans.

Dressing: pour the reserved fig juice into a small bowl. Add a bit of olive oil, salt & pepper. Squeeze in 2 Tbsp onion juice (I use my garlic press) and pulp. Blend well & pour over salad just prior to serving.

SHOESTRING VEGGIES SALAD

This is also quick and easy. It’s very colorful and oh so good for you. Can be served at any meal. The veggies can be bought pre-prepared and mixed or you can run the fresh veggies through a food processor. I use my mandoline slicer –

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  • 3 medium red beets, peeled, raw, and julienned
  • 2 large carrots, peeled, raw, julienned
  • 1 large kohlrabi or jicama, peeled, raw, juilienned
  • 1/3 cup Brianna’s Blush Wine Salad Dressing if in the US. If not see recipe for the dressing above in the Quinoa Salad.

Enjoy, my friends. I hope your Fall Feasts are sweet – filled with family, friends, good food & good music. And in this holy season of introspection before Yom Kippur, the Day of Atoning:

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Food, Fall & Feasts

When I lived in California, I always had a big, beautiful and very productive garden in which I grew organic, heirloom vegetables. Our fruit trees provided us with plums, peaches, citrus, cherries and figs. It seemed sensible with five children and one steady income to supplement our grocery bill with healthy, garden-fresh produce. With super abundant yields, I learned home canning and preserving, making sauces, pickles, chutneys and jams to last us into winter. Living in earthquake country, it also seemed wise to have a store of food on hand in the event of emergency. And when I needed holiday or hostess gifts, I used what I had made to create some pretty fabulous gift baskets. There was always enough at hand to give to a new neighbor or friend in need.

Coming to Israel, not only was continuing an organic garden important to me, but making my (award winning in California) lines of preserves, chutneys, relishes and pickles would become my business – Tamar Gourmet. We were so blessed to rent a home with huge concrete planter boxes outside every window and surrounding our upstairs balcony. The first thing I did when we moved here was to plant.

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Herbs grow outside my kitchen window

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Red, Choggia & Golden Beets

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Peach Blow Tomatoes

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Brandywines on the balcony

From the beginning of our Israeli adventure, the realization that there was more to Jewishness than the narrow Ashkenaz (European Jewish) culture than that which I was brought up in. This place is diverse in its mix of Jews from all over the world: the Spanish Sephardim, the Middle Eastern Mizrachi; the Ethiopian, Ugandan and Indian. They have all come here with their own palates creating a taste explosion of spices and food preparation styles, each with their own contribution to this remarkable land. What fun it’s been to get a sampling and learn from the different cultures!!! And for me, experimenting to create a fusion of the different flavors has been challenging, and many times yielding amazing results.

This time of year, late summer, is especially wonderful here, as everyone seems to be preparing for the great Fall Feasts!! From Rosh HaShannah, the Jewish New Year – to Yom Kippur, the Day of Atonement, Mercy & Forgiveness – to Sukkot, the Feast of the Harvest where we dwell for a week in tabernacles – to Simchat Torah, the rejoicing over the Five Books of Moses given to the Jewish people by G-d. And each holiday comes with its traditional foods (yes, even Yom Kippur, a fasting day, starts with a heavy meal before and ends in a sumptuous break fast).

I’d like to share with you some recipes incorporating these different cultures and traditions.

                     SWEET PEAR PICKLES                    

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I guess home preserving runs deep in my blood, because I remember my parents making pickled pears every year before Rosh HaShannah. Last year, I was going through some boxes and came across my dad’s recipe! So, I’m glad to be able to continue the family tradition. Totally Ashkenaz!

As my parents did, I use the tiny, brown Sekel pears. They are hard and sweet and stand up well to pickling, retaining their firmness without any mushiness. They keep really well for a year, and are delicious as a side dish or sliced up in a salad with blue cheese crumbles and walnuts. I’ve also used them on top of a cake with my Tamar Gourmet Vanilla Pear Conserves as a filling for the middle layers. Absolute heaven!

 

Ingredients: (makes 8 pints/4 quarts)

5 pounds Sekel Pears (2 1/2 kg)                             2 Tbsp freshly squeezed lemon juice                 3 cups spring water                                                  1 cup apple cider vinegar                                     2 cups sugar                                                               4 sticks cinnamon (broken in half for pint jars)                                                                               whole cloves                                                              24 whole peppercorns

Thoroughly wash the jars and lids. Submerge  them in a large pot filled with water so that they are completely covered. I use a wire rack underneath to insure water circulation. (If using Mason, Kerr, or Ball jars, sterilize lids only, not screw bands). Bring to boiling and let boil for 20 minutes while you prepare the pears and syrup.

Wash the pears and cut in half. No need to peel them. Core out the seeds. Place in large bowl of ice water with lemon juice to prevent browning.

For liquid –  Add vinegar, sugar and 3 cups spring water to a pot and heat on stove until sugar dissolves, stirring occasionally. Set aside.

Remove jars from water bath. Add 1/2 stick cinnamon, 8 cloves & 4 peppercorns to each PINT jar. Add 1 cinnamon stick, 16 cloves, 8 peppercorns to the QUART size.  Firmly pack in the halved pears. Ladle syrup over the top until there is 1/4 inch headspace. Place lids on top. Screw on the bands.

Place filled jars back into hot water bath and process (bring to boil) for 10 minutes to insure any germs are gone. Take out of bath and let cool on clean towel. The lids will make a slight popping sound as they seal, and should not feel springy when pressed on with finger. This could take up to half an hour. Store when room temperature. Refrigerate after opening.

                              CHUTNEYS

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Chutneys give limitless opportunity for experimentation. I make several varieties and use them on sandwiches, as part of an hors-d’oeuvre board with crackers and cheese, and even mixed into cooked rice as an accompaniment to meats. Especially yummy on burgers or with spices Indian food! I’ve  developed my own basic recipe, but really enjoy playing around with different veggie, fruit and spice combos to create the ultimate, perfectly balanced pickle.

The British set seem raving mad about their chutneys, each having their own opinion on the perfect combo. I’ve learned a few new twists from my Indian friends from B’nei Menashe. But ultimately, I rely on what I have at hand and my family’s taste preferences.

I start with a kilo (about 2 pounds) of vegetable – my last endeavor used up the beets in my garden. Sooo yummy! You can try cauliflower, eggplant, carrots, tomatoes, peppers… Into a very large pot, cut peeled veg into bite sized pieces. I always add 1 whole, peeled purple onion, cut up. Then add your fresh fruit: 2 cups cut up pears or apples, apricots, peaches, mangos, pineapple. Mix in a cup of dried fruit such as dates, raisins, cranberries, cherries, Add 1 cup apple cider vinegar to the mixture in the pot. Next stir in your sweetener, if you need it (to your taste. Often I leave out the sweetener as the fruits make it rich enough). You can add honey, brown sugar, silan – date syrup- or maple syrup. The spices can be as conventional or exotic as you wish. Powdered cloves, ginger, cardamom, pepper, nutmeg, cumin, curries, allspice, turmeric, chili, even espresso powder in small amounts or horseradish are interesting additions. Use the spices that best suit your flavor palate. Add a little at first and increase very, very gradually. The chutney flavors tend to intensify during cooking and in the week after. After bringing up the heat on the stove to a near-boil, I let the mixture simmer for a few hours, until the fruits and veggies are soft, and the fragrance in the house becomes irresistible. (Works great in a crock pot too!) Then I ladle the hot chutney mixture into sterilized jars, sealing the lids, and processing for 10 minutes in a boiling hot water bath. The chutney keeps for a year unopened, but can be stored in fridge for up to a month after opening.

PICKLED BEETS

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My Choggia Beet harvest was pretty sweet last fall, so I made the most delicious – and easy pickled beets. They are soooo beautiful!! If Choggias aren’t available, golden or red beets will work as well. They’re pretty tempting straight from the jar, but my favorite is to place them on a bed of mixed greens with my pickled onions and feta cheese. I use a little of the juice as a dressing. Pretty amazing!!

Ingredients:   (3-4 pint jars)                                                         2 pounds (1 kilo) beets, peeled & sliced into circles                                                                           1/2 cup white (or champagne!!!!) vinegar         1  cup spring water                                            1/4 cup sugar                                                           1 /2 cinnamon stick per jar                                   8 whole cloves per jar                                             4 peppercorns per jar

Sterilize the jars and lids in boiling water bath 20 minutes. In large bowl, mix the vinegar, water & sugar, stirring until sugar is completely dissolved. Add the cloves and whole peppercorns to each jar. Pack in beet slices. Pour liquid over top. Add the cinnamon stick. Seal with lid and process in boiling water bath 10 minutes. Keeps for up to one year. Refrigerate after opening.

This summer, my basil has been out-of-control outrageous! I’ve trimmed it up numerous times for Caprese Salad (sliced tomatoes, fresh mozzarella slices, drizzled olive oil, balsamic, salt, pepper & basil leaves). It’s a tremendous add to my spaghetti sauces, pizzas and panzanella (stale bread cubes, tomato pieces, red onion cubes, and basil with an Italian dressing poured overtop).Lately, I’ve been making pesto, canning much, freezing some in ice cube trays, and stirring it into a 15% cream sauce with some grated Parmesan and Pecorino-Romano to serve atop pasta. Really delicious! So – here’s an easy Pesto Recipe that’s sure to delight! Pour it over roasted chicken for an awesome change of pace.

  PESTO

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3 cups fresh, washed basil leaves                       1/2 cup extra virgin olive oil                                    4 nice big pieces garlic                                          1/4 teaspoon sea salt

Place all of the ingredients in food processor or cup of an immersion blender and process until a thick paste forms. Can be used immediately; refrigerated; frozen in ice cube trays (stored in freezer baggies); or processed in glass canning jars.

Pickles are all very popular here in Israel – the Yemenite and Mizrachi Middle Eastern Variety. Pickled eggplants done up many ways, pickled cauliflower, turnips, olives, cucumbers, green tomato, carrots. Most are very vinegary and most are harif – very, very spicy for my family’s tastes. You will not find the usual Kosher, half, sour garlic dills here (although I have an old New York deli recipe that I’ve played around with). These assorted pickles can be found at any falafel stand and are often served at table before a meal.

Here, I will present 4 versions of pickled carrots, each representing the different cultures.

          SHABTAI’S CARROTS (HARIF!!!!!)

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These are sure to knock your socks off!! Please adjust to your own taste-

Ingredients:

2 pounds very fresh, hard carrots, peeled & sliced into rounds (1 kilo)                                     5-10 small, green chilis, sliced into rounds (please don’t rub your eyes – and wear gloves. I did this with him, and it burned my skin for hours!!!!)                                                                  1 white or yellow onion, sliced and quartered                                                                1/2 Tbsp cumin seeds                                             1/2 Tbsp coriander seeds                                     1 tsp carraway seeds                                                  3 cups white vinegar                                                 1 cup water                                                             3/4 cup sugar                                                          1/4 cup salt

Shabtai didn’t bottle to sterilize his jars (I would). He recycled old mayo jars (I wouldn’t). I guess the peppers will kill almost anything…

In large bowl combine the veggies.

Toast the seeds over medium heat for 1-2 minutes to release fragrance. The seeds should just start popping, but not turn brown.

In another bowl add vinegar, water, sugar & salt. Mix well for sugar & salt to dissolve as much as possible. Pour over veggie mix and let sit for an hour. Ladle into jars. Put in fridge.

     ROLA’S EEMAH’S CARROT PICKLES

This is a Mizrachi family recipe. It’s more than possible that it came from the Persian Jews who immigrated to Israel to escape persecution and genocide in the 1970s, as did Rola and her parents.

Ingredients:

2 pounds fresh, hard carrots, scrubbed & sliced into strips                                                        1 small head cauliflower, washed, cut into bite sized pieces                                                     1 red bell pepper, washed, seeded & cut into thin strips                                                                1 Tbsp mustard seeds                                                1 Tbsp coriander seeds                                            1 Tbsp cumin seeds                                                 1 Tbsp whole cloves                                               1 Tbsp whole peppercorns                                   1 large bay leaf, crumbled                                   1/2 tsp curcuma (tumeric powder)                     10 cloves garlic, peeled, whole                                600 ml (2 1/2  cups) white wine vinegar              100 grams (1/2 cup) white sugar                         1 tsp salt for each jar made.

Cook the carrots and cauliflower in very salted boiling water 5 minutes to soften. Drain.  Toast seeds and bay leaf in large pot until it releases it’s fragrance, about 1-2 minutes on medium heat. To this, add vinegar and sugar and bring to a boil.

Arrange veggies and divided garlic cloves to each clean (sterilized) jar. Pour pickling liquid over top to cover the veggies completely. Add 1 tsp salt to each jar before sealing. I would place this in a boiling water bath for 10 minutes for safety reasons, but Rosa didn’t seem concerned. Let it sit for 2 weeks before serving at room temp.

               URI’S PICKLED CARROTS                          I really like Uri’s carrots. I  stayed with Uri during my pilot trip, and after a long day, I would come back and devour a bowl of these light and tasty carrots! He was born in Israel to Holocaust survivors of Eastern Europe. Uri fought in the 1967 War, and is an amazing vegan chef who still practices yoga and goes for long bike rides. This is his own recipe ( I added the sugar just to balance the tartness).

1 kilo (2 pounds) peeled carrots, sliced into rounds                                                                       3 green onions, cut into bits                                 1/2 tsp dry mustard powder                                 1/2 cup white vinegar                                               1/4 cup sugar                                                           1/2 tsp salt                                                              2-3 fresh dill sprigs

Cook the carrots in boiling, salted water for a few minutes to soften. Drain. Combine rest of the ingredients, minus green onions and mix well to dissolve. Pour over carrots. Stir in green onion. Place dill sprigs on top. Cover and refrigerate.

MY MOM’S  “COPPER PENNIES”IMG_4353-525x700

OK, so this was a staple in my house when I was growing up. My mother would give them out to friends and neighbors at holidays. Today, they remain a favorite item. John & the kids use the sauce to spoon over backed chicken or roast beef. They’re a  Shabbat table regular at our house. Years ago I “stole” her original clip out recipe… if she were alive today, I hope she’d feel honored…thanks, Mom!

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(Note: here in Israel, I haven’t been able to find canned soups, so I’ve learned to make and store jars of my own – even tomato!!!!)

Next week’s post will have recipes using the Seven Species of produce grown here in Israel and their significance, both spiritually and culinary…. stay tuned!