Jewish - - Page 5

by gansie

The Drunken Mousse

There are some traditions that are mandatory. That everyone in the world follows. Or at least those believing similarly. For Jews, many traditions revolve around food. Matzah ball soup for holidays. Binge eating (and then no eating and then binge eating again) on Yom Kippur. Bagels and smoked fish for funerals. But some traditions are just for the family.

I have no idea why my oma always made chocolate mousse for the High Holidays. I only knew how much I loved it. The rich chocolate. The boozy aftertaste. The dollop of whip cream I just watched her whisk into airy submission prior to eating.

I haven’t had this treat for five years now. I’ve eaten other mousses, but they weren’t as dense. They weren’t as intensely flavored. And while I’m still waiting for my uncle to send me her recipe, I’ve figured out my own. And it tastes just like hers. And it fucking rocks.

Eat this the night before you starve all day during Yom Kippur. You’ll be satisfied til you can eat again.

by gansie

L’shanah Tovah

Okay, so we’re a day late. But L’Shana Tova!

That basically means have a good new year. This past weekend was the Jewish new year, Rosh Hashanah. And while we may be tardy in directing you to dip apples in honey for a sweet new year, I do have a fall dish for you. Oh, and I’m not sure why exactly we dip apple slices into honey, (I’m guessing seasonality on this one because at this time of year one can buy both apples and honey at the farmers market) but I can tell you it’s a delicious treat. Actually, you can learn a lot from these two videos.

Here’s the song I was taught at Hebrew school back in the day:

And here’s a slightly updated version on the new year gig:

Post jump: Celebrating not just a new year, but a new season: apples!

in Desserts / Holiday / Recipe 7 comments

by gansie

If Life Gives You Matzoh

I’m finally back in DC where the grains are flowing like Cadbury creme eggs.

Holy crap do I love those chocolate ovals of joy. But I didn’t learn to love until college. My roommate, “Rooms” on ES, introduced me to them and every year I eagerly await this gooey, messy and totally fulfilling treat. I’m actually not well versed on Easter goodies because Easter always falls during the 8-day-long holiday (Jesus’ last supper was a sedar. So sad to know that good ole JC’s last tastes were of the dry, bland matzoh. Okay, I’ll bite. I’ll answer the ageless question shared between food lovers: I’d take a steak frites with a fried egg on top for my last meal. Maybe a side of avocado? I’m still working it out. Thoughts?)

But amongst my bashing of all things Passover, I actually was quite pleased with a lunch treat I made for DAD GANSIE and myself. Maztoh brei is a fairly popular Passover meal: softened matzoh and eggs scrambled together. I used to eat it as a kid with tons of Aunt Jemima syrup. I know, it’s total fake crap. But you know what, and don’t make fun of me, I still like it better than *real* mayple syrup; it just tastes too maypley for me.

Last year DAD GANSIE and I made a savory version filled with cream cheese and smoked salmon. And this year I created another version, but with some heat. I based the 2009 edition of matzoh brei on a Bon Appetite recipe. As I’ve mentioned before, I’m usually TERRIBLE about keeping up with my cooking mags and don’t read February’s until July. I’m not even exaggerating. Sometimes I even wait til the next year of that same month. Miraculously, I read April in time to snag their spin on it. But – and say it with me class – I didn’t follow their recipe.

in Breakfast / Eggs / Holiday / Recipe / Veggie 5 comments

by gansie

Hott Links: Look What’s Kosher Now

Like a good daughter, I came home to New Jersey for the conveniently mid-week Passover sedars. My mom is fairly strict when it comes to what is kosher for this no-bread, no-grain, not even bubble gum unless it’s Bazooka Jew (the comic strip is in Hebrew) holiday. But because being Jewish is a whole segment ripe for new marketing campaigns, every year there’s more and more that the religious can digest for these carb-less eight days. Here are the highlights.

One tequila, two tequila, three tequila, floor [LA Times]

Ancient grains are so hott [Courier Post]

Coke uses real sugar [Huffington Post]

photo: My mom’s baked cheese open face Matzah sandwich

in Cheese / Holiday / Sandwich 3 comments

by BS

Is Gefilte Fish the New Bacon?

That’s Heeb Magazine’s question, noting the oft-maligned Passover appetizer is having a bit of a foodie moment. Personally, I have to be honest. I never tried this at sedars when I was a kid — why would you eat gooey fish balls when there were fried latkes to be had? — and somehow I have managed to never come across it as an adult. It’s true — I’ve never had gefilte fish. I know, worst half-Jew ever.

Is it really as bad as people say? Or as good as those other people say? Maybe I’ll go out and buy some this Pesach. Or Maybe I’ll just catch a gefilte fish wrestling match:

(Photo: Eszter)

in Fish / Holiday / Personal 5 comments

by BS

Hummus That’s Not Ho-Hum

About a year ago, I found out about Sabra hummus. My life has never been the same since.

I don’t know how I missed this product for my first 26.5 years, but somehow it just slipped under my radar. I’d dipped the Tribe, the Athenos stuff, and all the others, but somehow this particular brand just never crossed my path. But one dip in and I was hooked. So rich, so creamy, so fresh-tasting: for me Sabra stands heads, shoulders, knees and toes above the rest of the hummuses (hummusi?) Plus, they have versions that come with chopped red peppers, garlic, or pine nuts on top (although not enough pine nuts, if you ask me). Nevertheless, hummus instantly went from something I would try at a party if there was a good dipping vehicle, to something that is an perpetual presence in my fridge (except for when I eat the whole container in one sitting).

I realize this sounds like an advertisement, but I swear it’s not. My purpose isn’t to convert everyone to Sabra, but rather to rant about why the hell every other hummus can’t taste this good. I’ve been on a bit of a hummus-making kick myself lately, thanks to a few lessons from my Dad and Gansie (but not DAD GANSIE). I just food process chickpeas + tahini + lemon + garlic + olive oil + salt + pepper, and pine nuts if I’ve got them on hand (hey, it’s the recession). The result is always good, but never Sabra good. Seriously, what do these bastards put in their damn hummus to make it so tasty? And why can’t I recreate it at home? Being a good investigative reporter, I went straight to the source:

in Rants & Raves / Veggie 39 comments

by tvff

On the Eighth Day, God Created Seasonings

I really enjoy cooking, but sometimes I just wish I could work a little intolerance and bigotry into my cuisine.

Well, it looks like I’m in luck thanks to a gentleman named Joe Godlewski who just wasn’t a big fan of that Jewish-y sounding “Kosher salt” he saw being used by TV chefs.

You’ve heard of kosher salt? Now there’s a Christian variety…

in Uncategorized 4 comments