Cooking Schmooking...No Problem

1960 Casserole....dinner tonight

2009-12-23T21:16:00.000-08:00

In the beginning.....there was a 1960 casserole..ready to be baked!
And, then it was.
A perfect serving.
The look on my granddaughters face when served to her. (photo courtesy of Mike Harris)

Well..use what you have. Tonight, I had potatoes, some ham and some bacon..oh, and some cheese.

Ended up with a "scalloped potato and pork casserole". Dave was happy!

Speaking of my dear husband Dave. He came home and made pie crust dough for tomorrow. It has cream cheese in it. :) We celebrated around the Festivus Pole. :)

Monday Musings about Sundays with Marlena Spieler

2009-12-21T12:47:00.000-08:00

It is Monday, right?

I was looking back through my archives last night and found this post about making one of Julia Child's signature dishes. We were celebrating Dave's birthday and had just seen the movie, Julie and Julia. I just watched it again this a.m. and it meant so much more to me this time around...now that the cooking through and blogging about Jewish Cooking has been going on for about two months now.

I stole the idea straight from Julie Powell..and she knows it. She has been very kind about it..thankfully. Sure, ours has the whole Jewish theme going on...but I admire Marlena Spieler as much as she did Julia Child. We've had our 15 minutes of "fame" and that may be all we ever get. The most important things for me have already happened:

1. I actually met Marlena Spieler...and later she was cooking in my very own kitchen. We had corresponded for three years and I really only hoped to meet her one day but I never imagined she'd be in my house. I was floating the entire day...but I didn't gush all over her, or her aunt. I wish Julie Powell could have experienced that with Julia Child...I really do.

2. I am learning more about my heritage..thru cooking which was my goal when I began this project. My blogger pals have their own reasons for getting on board. It has brought me the fondest memories and smells of my mother's cooking.... and it has been sweet. When Marlena said something to the effect of, "this smells like a Jewish kitchen"....well, I was verklempt. Seriously.

3. I have corresponded, briefly, with Julie Powell. I actually asked if she'd go take a look at our blogs and give her feedback. She did.. and I really appreciate that so much. I really like her...pick up her new book, "Cleaving" and don't be a prude. Please.

4. I have been "introduced" to some of Marlena's wonderful friends, via Facebook. She is so loved, so admired. She deserves it too. What a heart she has! Her friends, turns out, do too. Go figure.

So, it has happened. Nirvana.

Keep checking back on Sundays for our offerings from Jewish Cooking. In the mean time, I think I'll offer up some recipes from some of her other cookbooks. Why not? That's how I roll.

Blessings to my co-bloggers Eileen and Shankari

Sweet and Sour Tongue-Sundays with Marlena Spieler

2009-12-19T18:40:00.001-08:00

Here's a tongue twister for ya! Beef, it's what's for dinner! That wasn't a tongue twister.
Don't be afraid of your taste buds...or the cows! Click to enlarge those dealios!
Put them in a pot with some aromatics...simmer for about 3 hours.
Peel off the tough tongue skin...say that really fast 5 times. That's is a tongue twister. It comes off so easily while it is still warm..just pulled it off...lickity split. I gave my husband the tongue and he was so happy!
Made the sweet and sour sauce, cut the uber tender beef tongue, and we chowed down!
It is offal..and we loved it! It would be great with mashed potatoes and beef gravy, would make a fantastic sandwich..served hot or cold.

My Version of Marlena Spieler's Sweet and Sour Beef Tongue from Jewish Cooking.

Ingredients: Serves 8..at least.

Two 2 lb tongues (give or take an ounce here and there)
3 onions, one peeled and whole with criss-cross cut in one end and two sliced
1 smashed garlic clove..or two if you like
3 or 4 slices of lemon
1/2 onion chopped small for sweet and sour sauce
3 or 4 bay leaves
10 whole black peppercorns
A few stalks of celery
A bunch of fresh parsley
Two twigs of fresh thyme
1 regular can of beef consumee
1/3 TBLS veggie or canola oil and 1 pat of butter
About 4 TBLS of potato flour or regular flour
1/2 cup of honey
1 cup of raisins..(I used golden)
1/2 cup of plum sauce (can find in Asian section of your market)
a splash of rice vinegar
1/2 tsp salt
1 tsp fresh ground pepper or more to taste
1/2 tsp freshly grated ginger...small grater (peel first) or you can use ground ginger
a herb of some kind for garnish

1. So wash the tongues and put them in a large pot of cold water with the aromatics (celery, peppercorns, onions ..one whole and two sliced, the garlic).

2. Let it come to a boil and skim any scum that comes up.

3. Reduce and put a lid on...let it simmer for 3 hours or until tender.

4. Take tongue out with tongs and set aside. You'll want to peel the skin off the tongue while it is still fairly warm. I used a clean kitchen towel and just grabbed it and pulled it off. It came off in large pieces. It was quite satisfying. You'll need that tongue broth for the sweet and sour sauce...or for one great pot of onion soup!

5. In a small pan, put the oil and pat of butter in and let it melt. Add the small chopped onion and let it get soft. Stir in the flour and pepper. After that cooks for a minute, slowly add in the warm broth and keep stirring to prevent lumps from forming. Add the liquid until the sauce comes to a smooth consistency..not too thick or too thin. Just right. Stir in the honey, raisins, plum sauce, salt, and ginger..continue to cook until smooth. Add the lemon slices, the splash of rice vinegar, and set sauce aside.

Slice the tongue rather thinly and serve with a bit of sauce over it. Garnish with lemons and a few more raisins..and some green herbs if desired. I served it with cole slaw.

According to Marlena's book, this dish was a favorite of the Ashkenazi kitchen and is coming back in style..or is back, as offal has become quite the trend.

Be sure and slide on over to my blogger pals, Eileen and Shankari, and see what their offerings are for Sundays with Marlena Spieler.

Sundays with Marlena Spieler-Making matzo balls, having a feast, and then the latkes!

2009-12-12T18:01:00.000-08:00

Aunt Estelle, Eileen Makishima Thornton, Shankari Easwaran, Marlena Spieler, and me-Melody Elliott Koontz. Link to Sacramento Bee article is here.
Did I ever think that my favorite cookbook author would be sitting with me..in my house...no! Feel free to click on all photos to enlarge...but don't laugh at my double chin! Whoa..I just did it and I need to go back and fix those red eyes we seem to have.
This photo of Estelle Opper, Marlena's aunt, was taken the following weekend at Shankari's Saree wearing Indian feast...but I like it so much I had to post it.
Marlena looked very festive in my apron and her green tights.
Marlena Spieler and her aunt, Estelle Opper arrive to help us make matzo balls! We were so excited on November 22nd. We did not know until the night before that Marlena was coming too! You can see that Shankari, Eileen, and I are almost speechless...but that didn't last long. We each made one of Marlena's dishes as well, and Dave made the challah!
Marlena and Estelle are arranging the balls...all in neat rows.
We all listen intently to Estelle's instructions. Treat your matzo ball respectfully. Even the photographer and reporter were taking notes. :)
Beautiful and delicious..and lite..Matzo balls! She cooked them for nearly an hour! I can say that I know how to make a great matzo ball! I made the chicken broth from Marlena's recipe..which really was her grandmother's recipe. I was so pleased that Estelle and Marlena liked it..a lot.
We cannot get enough...and we still have a feast at the table to devour. It was one fabulous day...I cannot tell you. Estelle was wonderful and charming and passionate about the way matzo balls should be made. Marlena was a sweetheart. She didn't want to take the "spotlight" off of us...but we are so glad she did. Below is the recipe I adapted from Jewish Cooking for making the chicken soup that is spooned over the matzo balls:

Have a huge pot
Fill half full with water and mix in a tablespoon or so of "Better than Bullion" chicken base
One whole large onion...cut a large cross in the stem,
4 carrots and 3 celery stalks chopped into 1/4 inch slices
about 3 tsp of fresh chopped parlsey
1 and 1/2 tsp of fresh chopped dill
a pinch of ground turmeric
2 tsp salt and 1 tsp pepper
2 garlic cloves, finely minced (optional)

Lower the clean chicken into the pot and cover. Turn heat to high until it barely begins to boil. Turn it down to a simmer and skim off the first scum that comes to the top.
You want the liquid to simmer but never come to a boil. That would cause a cloudy broth. Let the chicken simmer in covered pot for about 2 or 3 hours. The chicken won't be edible..so discard it. I'm not sure your cat would even it it...but the broth, that is heaven by now.

I like to add a bit more dill and parsley for garnish..and each bowl should get some carrots in it....with that matzo ball or two!

[I like to put the soup in the fridge and then skim off any fat solids..but if you don't have time, I use thick papers towels to pull grease off the top of the soup]. Shankari has the recipe posted over at her place.. the one Estelle prefers for the matzo balls.

I have so many photos from that day...I'll post a few during the coming days. I know Shankari's husband, Raj, took a great group shot so I hope she has it up over at her blog today! Thank you Estelle..and thank you Marlena. It was even more fun watching you on CBS Sunday Morning while you were here! Then we all ended up having that Saree wearing Indian Feast the very next Sunday.. over at Shankari's. Wow.

Many thanks to Autumn Cruz and Chris Macias of the Sacramento Bee. They stayed for almost 4 hours and didn't seem to be in a hurry to leave. Thanks to my dear husband for baking and for taking photos..and to Raj, for being our official photographer. Good times! Be sure to go to Eileen and Shankaris blogs to check out what's going on over there with Sundays with Marlena Spieler.
I just love my blogger pals, Eileen and Shankari. :) Thank you guys sooooo much! Again, the link to the Sacramento Bee story is HERE.

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Happy Hanukkah...Latke making time is here! Oy.

Making latkes this afternoon...splatter, splatter!

Above are the latkes I made today. Top with applesauce and sour cream..or zchug (chili sauce) and sour cream..or sour cream and caviar, or a poached egg...some cheese maybe?
My FB buddy, Joyce Konigsberg, sent me photos of her making latkes last night!
Very lovely latke...and what a backdrop for your nibbles.

Joyce eating her latke...with Moses wishing he had one.

*Tiburon Leslie's Latkes by way of Greenbrae Sue as interpreted by Joyce in Winship Park

6 med.potatoes (4 Lg.) russets, peeled
5-6 eggs ( I used 2 lightly beaten)
1/2 cup flour( or matzo meal)
1 med. onion (finely grated)
1 T Kosher salt,
Coarse ground pepper
1tsp baking powder ( I used 1/2 tsp.)
Vegetable or Canola oil *

Mix and fry in canola oil.( *I used canola with a touch of peanut oil because the peanut oil has a high flash point so the oil is less likely to burn).

Personal tips; Food processor grating is not really recommended for potato latkes. You get a lighter crispier latke if you use a the largest hole on your grater and shred potatoes lengthwise; Put them in to lightly acidulated cool water; this prevents the potatoes from getting a funny pinky tone. Drain the potatoes in a dish towel, or better yet, cheesecloth making sure to get all of the liquid out; when you've done that, add the finely grated onion, flour or matzo meal, salt and pepper and the baking powder. Mix by hand. That's fun. Add the eggs last as the potatoes continue to give off liquid.Once combined, you're ready to start frying.

Make sure that the oil is at about 350 degrees, either by thermometer or the chopstick method. (Stick the chopstick into the heated oil. Bubbles will collect around the tip. When that happens, you're ready to go. )

You'll know when they are ready!

BACK STORY:

In a message dated 12/09/09, at 9;35;12 P.M., an anxious latke maker , me, wrote:.
I need the TIburon latke recipe, and quick. My new Facebook buddy/blogger Melody wants me to post photos of latkes and me, of course, making latkes. I can't use the recipe that I was going to use, because it's the same one she plans to use from Marlena Spieler's great volume on Jewish cooking. It's kind of funny since I have ten or fifteen classic cookbooks on Jewish cooking and I'm a little excessive in my use of the Food Network recipe search function. But, this one really sounded like a winner and was highly touted. I agree , but then I didn't exact follow the recipe directly.
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My friend, Ann Martin Rolke over at Sacatomato made latkes too! She even posted Marlena's recipe..so I didn't have to! Hop on over there and have a look see. Thanks Ann!
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My blogger pal, Shankari, made latkes from Marlena's Jewish Cooking cookbook a few weeks ago, so check that out as well! Just click on her name!

Chanukah...in a nutshell

2009-12-11T14:02:00.000-08:00

Who's making latkes tonight?? Hanukkah begins at 12:01 tonight which really means tomorrow. Surely you have your menorah and the candles ready to go. Like I've said before, I am a shoulda-been Jew. According to a very good source, by Jewish Law..I am Jewish. Who knew? I feel like such a goy.

I don't know from the traditions though..except for what I've read in Jewish Cooking by Marlena Spieler and online. I need a Jewish teacher...or just some books. I do know that the "Festival of Lights" represents the 8 days that the oil burned in the temple. Or I'll just let this lady tell you:

A Festival of Lights, in oil, wax, or bulbs

If you are new to this holiday, need a refresher, or are just plain curious, here's the lowdown on lighting up for the Festival of Lights.

The candles for a Hanukkah menorah are thin tapers, and 44 are needed for the eight-day holiday. Each night, a shamash, or helper candle, is lit; that is used to light the others, one on the first night and an additional one each night.

Like Sabbath candles, Hanukkah candles are allowed to burn out on their own. They are not blown out like birthday candles.

So in the interest of safety, place the Hanukkah menorah on a flat platter covered with aluminum foil, rather than directly on a tabletop.

Next, consider using a bobash, or drip cup, in each well to stop candle wax from dripping onto your good table or tablecloth. A set of nine bobash cups sells for $10 at the National Museum of American Jewish History.

If you do find yourself with a waxy mess the morning after, apply heat from a hair dryer to remelt and remove the old wax. This is definitely a job for adults, and remember that the dryer will heat all the metal on the menorah, not just the bit surrounding the candle well. So watch what you touch.

Remove candle wax from linens using an iron. Cover the hardened wax with a few layers of newspaper or parchment and go over that with a hot iron set on a medium and steamless setting.

Natural beeswax dripless candles are an increasingly popular alternative to traditional candles. That's because you breathe what you burn and paraffin candles are made from petroleum byproducts.

Even so, an electric menorah with LED lights (which use 90 percent less energy than incandescent bulbs) may be the most energy-efficient and safest option. Bed Bath & Beyond sells an LED menorah for less than $60.

For the traditionalist who wants to return to burning oil in the menorah, the National Museum of American Jewish History offers a nifty box of premeasured, self-contained oil cups that are inserted into each well and can transform almost any menorah into the oil-burning variety.

- Dianna Marder from the Philadelphia Inquirer

I've got some last minute schlepping to do and then it begins. Get those driedels out! Thanks Marlena..for gifting me some. :)

You say Chanukah, I say Hanukkah.

P.S. Spell Check doesn't know from Yiddish!! Be sure to come back for Sundays with Marlena Spieler when we'll be talking about latkes, matzo balls, and much more!! There will be many pretty photos!

Jewish Cooking....Holishkes!

2009-10-22T07:18:00.000-07:00

Just before I poured the chopped tomatoes over.
Ahhh....after.
So we have sliced onions and chopped onions...and 5 minced garlic cloves.
I used two kinds of cabbage...blanched each and pulled leaves off for rolling meat mixture in.
I also used some beet greens...because I could. Not in original recipe.
This is how I roll.
Nice little package. The recipe is coming in the next post!

Two blogger friends and I are going to be cooking and blogging thru Marlena Spieler's Jewish Cooking cookbook, which was originally published under the name Jewish Heritage Cookbook. More to come on that project very soon!

My Grandson is Two Today

2009-12-10T10:11:00.001-08:00

Happy Birthday Ethan Michael Harris!

Wednesdays with Marlena Spieler-Split Pea and Lentil Fritters...with Zchug

2009-12-08T21:12:00.000-08:00

The spicy fritters are called Piaju and they come from India. Apparently they are most likely related to Ta'amia and Falafel...two dishes I love very much. The recipe called for yellow split peas or red lentils...so I just used what I had which was yellow split peas and brown lentils. Why not? I also eyed the condiment called Zchug and decided these little balls of joy would be even better dipped in this "Jewish Salsa". It is really a Yemenite chili sauce that is widely used in Israel.

I've learned many things, so far, cooking through Jewish Cooking..one of them is you better have a food processor or a sous chef. I love my food processor...but sometimes I wish I had two!

Ingredients for Zchug:

4-8 garlic cloves ( I used 5)
1 tsp red cayenne pepper (or two jalapeno chili's)
14 oz can of peeled whole or diced tomatoes (or 5 fresh ones)
1 small bunch of cilantro leaves
1 small bunch of parsley
2 tbs extra virgin olive oil
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp curry powder
3-5 cardamom pods (I used 4)
1/2 tsp of chili flakes
juice of half a lemon
pinch of sugar if necessary
salt to taste

Except for the sugar and salt, put all of the ingredients in the food processor and blend...then add the sugar and salt to taste. Store in jar in fridge until ready to serve.

Wash out the food processor.

Ingredients for Lentil Fritters: Serves 6-8

1 cup of yellow split peas and 1/2 cup brown lentils (soaked overnight)
4 cloves of garlic
2 tsp root ginger (or a little hunk of it) peeled of course.I use a tsp. and scrape the peel off.
a handful of cilantro leaves
1 tsp cumin
1/2 tsp turmeric
a large pinch of cayenne pepper or 1 fresh jalapeno
1/2 cup of besan flour (non-wheat...I used rice flour)
2 tbs kasha (I used the Moroccan kasha mix...Marlena called for couscous but I was out)
I also used a tbs or so of matzo meal
1 tsp baking powder
1 large onion, roughly chopped
vegetable or canola oil for frying
salt and ground black pepper to taste
lemon wedges to serve
[raita would be nice served with this as well...the Indian yogurt dip]

I cooked the split peas and lentils for about 10 minutes..drained most of the water except for about 1/2 cup. Put the garlic, onion, and ginger root in the food processor and blend well. Add the peas, lentils, cilantro, and a bit of the cooking liquid. Puree.

Now add the cumin, turmeric, cayenne or chili, salt and pepper, the flour and other mixtures...combine again. If it seems too thick, add a bit more water. If too thin, a bit more flour. You will be forming small balls and frying them. I let the mixture sit for about 10 minutes. You know what? I think Marlena added the onions last..after everything was blended. The onion should be chopped small though. Oh well, either way.

Heat the oil in at least a 2 inch deep pan..large enough to cook at least 6 balls at a time. I used a stainless steel, heavy-bottomed pan. When the oil is hot..you are ready to rock! I used a small ice cream scoop to form the balls. I also got my hands a bit wet to make it easier to form them. I made them a bit flat so they would cook more evenly. Cook until golden brown..in batches. Drain on paper plate or paper towels and put in oven on about 175 to keep warm. I used a grease screen to keep clean-up to a minimum. My husband will laugh when he reads that! When I cook, I use every pan I own! I did make two meals today though..a big pot of chili for tomorrow.

I would even put these fritters in a small roll and call it a veggie slider! It would be very good! A great appetizer for Hanukkah too..because it is fried. I mean, oil.. burning? Hello! I sliced some fuyu persimmons to add some "cool" after eating the spicy fritters and zchug. I will make this dish again and again.

From so much pleasure, one could plotz! Be sure to check out my blogger pals, Eileen and Shankari, for their offerings for Wednesdays with Marlena Spieler.

Last month, in Bon Appetit Magazine, Marlena's cranberry and chutney relishes were featured. I'll be using one of those during the holidays..maybe all of them.

Sundays with Marlena Spieler-Deli Potato Salad

2009-12-05T08:51:00.000-08:00

Below are photos from last Sunday...a REAL Sunday with Marlena.
Dave and Raj took photos as we exited the dressing room...wearing our saree. Estelle looked regal as she entered the room!
from left..Marlena, Heidi, Shankari, Eileen, and me.

A day early and a dollar short..am posting on Saturday as I will be in San Francisco tomorrow!

Todays offering from Jewish Cooking is Deli Potato Salad with Egg and Olives. I omitted the mayo because it was just so delicious without it. I already look like the Pillsbury dough girl, so why use it if I don't need to? Speaking of potatoes, I love this.

Ingredients: Serves 4--6

1 1/2 to 2 lbs of waxy potatoes cut into quarters (I used yukon golds)
1/2 red or white onion finely chopped (I used white)
1 celery stick finely chopped
3 tbs fresh parsley (I used curly, from my garden) Yes. Curly. It's pretty. Chop finely.
8 large jalapeno stuffed green olives ( she used pimento stuffed...we like it hot) I did remove the jalapenos from half of them. Cut into rounds.
2 large hard boiled eggs, chopped medium

For the dressing:

1/4 cup extra virgin olive oil
1 1/2 tbs whole grain mustard ( I used brown deli mustard)
salt and freshly ground pepper to taste
paprika to garnish (I used hot hungarian paprika) I am a hottie.
You could use mayo to bind..but I didn't. I prefer Vegenaise...no eggs and so very good. I am not vegan, but I sure love that stuff!

Put all of those ingredients in a jar and shake. Don't do it too vigorously..we don't want anyone hurting their backs.

Scrub the potatoes and boil in salted water until they are just fork tender. Drain in colander and keep warm. Cut into smaller pieces while still warm. I like big chunks of potatoes. Put them into a salad bowl. Add the parsley, celery, eggs, olives, salt and pepper and then pour the dressing over the warm mixture. Toss together. I like it warm, but you can chill it.

You can always add more dressing if it needs it...or the mayo. I was thinking that even a small kosher dill pickle...finely chopped, would be good in there! Hell, styrofoam would be tasty in there!

Be sure to stop by my pals blogs to see what they made this Sunday!! Eileen and Shankari always have something good cooking in their kitchens! Happy Anniversary to Shankari and Raj!

I added some photos from Last Sunday..for real..with Marlena. We had a fabulous and memorable Indian potluck at Shankari's house. Shankari outfitted each of us in Sarree's and we had a wonderful time. Marlena's step- daughter Heidi and her Aunt Estelle accompanied her to the party. Great food, lots of laughs. I nearly plotzed!

Wednesday with Marlena Spieler

2009-12-01T21:05:00.000-08:00

Now that's a brisket!
Kishke mix
I know what it looks like
Kishke..before I rolled it in foil. Next time, I'll just do foil.

Brisket with Kishke

Kishke means guts..or sausage in Yiddish. According to my husband, it tastes like turkey stuffing. It is kind of a cross between stuffing and polenta. I didn't use the recipe in Jewish Cooking, because I am almost postitive there was a misprint so I googled kishke and sort of made up my own mixture. It worked out! I hope Marlena would approve. Oh hell yes...she would.

Pot roasted brisket is one of my all time favorite meals. Slow cooking means uber tender beef. It is a perfect meal for the holidays..or for Shabbat. It can be served warm or cold.

Ingredients:

3 1/2 pound brisket
3 onions-2 sliced in 1/4 inch rings
2 - 3 bay leaves
7 garlic cloves...5 chopped
2 cans of beef stock
10 small red potatoes
3 tsp paprika
4- 5 tsp salt and 3 tsp freshly ground pepper ..to put over brisket and a bit for the kishke.
2 carrots peeled and chopped thick
2 celery stalks chopped thick

For kishke:

3/4 cup flour
1/2 cup of couscous
1 carrot, 1 celery stalk, 1/2 onion, 1 tsp. paprika, 2 garlic cloves all pulsed in food processor until mixed and finely chopped
1 package of matzo ball mix
cheesecloth or foil wrap
1/4 cup canola oil
1/4 cup fried crisp onions (chop first)--let cool.
salt and pepper

For the Brisket:

Put a layer of onions and 2 bay leaves on the bottom of a large pan or baking dish. Put brisket down, fat side up. Salt, pepper, and paprika on top. Then the onions, celery, carrots and garlic. Pour two cans of beef stock around the beef. Cover with foil and put in 325-350 degree oven for two hours. Add the potatoes and kishke about one hour before brisket is done. 15 minutes before it is done, take everything off of the top of the meat and let it get brown and a bit crispy on top. Raise the temp to 400 for this process. Slice brisket against the grain...about 1/8" thick.
For the kishke, put ingredients into a bowl and mix with a spoon. Remember, you've already mixed some of it in the processor. Let it chill for an hour in the fridge. Take it out and lay your cheese cloth or foil wrap down on a clean surface. Put the mix down the center and roll. It will look like a long sausage. If using cheesecloth, be sure to tie both ends. I used cheese cloth and foil wrap. Put it in the pan with the roast for the last hour of cooking..when you put the potatoes in. The mixture will expand. You will let it cool a bit..then slice like polenta. I poured some of the meat juices over the kishke, beef and potatoes. You could make gravy as well. I threw some dilled green beens on the plate...love em!

Be sure to go and check out Eileen and Shankari's blog for their featured recipes for Wednesday.

Sundays with Marlena Spieler-A Potage of Red Lentils

2009-11-28T21:21:00.000-08:00

Okay...my husband and I just got back from a 4 day vacation in Monterey with his folks. We made many happy memories..and I learned so much about Dave. I love him even more than ever. But..I had to make Marlena Spieler's "potage of lentils". My blogger pals and I continue to cook and blog our way through Jewish Cooking.

Ingredients: Serves 10, at least ( increased the ingredients...have a party tomorrow)
5 tablespoons of good olive oil
1 finely chopped large onion
3 celery sticks..finely chopped
3 carrots..finely chopped
3 tablespoons minced parsley
2 packed cups of fresh baby spinach
8 garlic cloves..finely chopped
2 med. potatoes...peeled and chopped medium
3 cups red lentils
12 cups of veggie stock
4 bay leaves
4 lemons..halved
2 tsp. fresh ground cumin
hot sauce to taste
kosher salt and fresh ground pepper to taste
to serve: slices of lemon and parsley

Heat the oil in a dutch oven..and throw in the onion,potato, carrots, celery, and half of the garlic. Cook on med low for about 8 minutes. Do not burn the garlic!

Throw in 12 cups of veggie stock and 3 bay leaves..and let simmer for 30 minutes with lid on. I added a lemon cut in half as well. Make sure it is at a simmer..not a boil. After 30 minutes, add the cumin to taste..and squeeze in more fresh lemon juice to taste. Add salt if needed. I added about two cups of baby spinach leaves at this point.

I then, in batches, whirled the potage into a food processor until smooth. I offered hot sauce to those who wanted it.

At the very end, I squirted a bit a fresh lemon juice and added some minced parsley into the potage. Delish!!!!!

Be sure to check out this weeks offerings from Shankari and Eileen.

Wednesdays with Marlena Spieler-Herring Salad with Beetroot and Sour Cream

2009-11-24T21:49:00.000-08:00

That is the name of the recipe straight out of the book..I have to change it to "smoked herring salad" because I bought that by mistake. It was delicious! I changed the recipe up a bit, but not much. :)

Ingredients: Serves 4 (unless Phil is eating..then maybe 2)

1/2 large tangy-type apple..I used a "jazz"--small chop
One oblong can of smoked herrings (kippers) drained and cut into nice slices
1 small pickle ( I used kosher dills) diced up
1 tsp fine baking sugar
1 tsp white wine vinegar..or cider vinegar
1/2 cup sour cream and 1/2 cup thick plain yogurt
1/2 cooked beet, diced small (buy vacuum packed beetroot)
lettuce to serve, sprigs of fresh dill, chopped onion or onion rings for the top

Put all of the ingredients in a bowl, except for the diced beets, sprigs of dill, lettuce and onion. After mixing it up with a fork, plate salad on a bed of lettuce and put diced beets and onions on top. Chill. Serve when ready. So good! I served some toasted pumpernickel with mine. You can also boil a few red potatoes, cool, and dice them up. Let guests add what they will to their salad.

This dish is traditionally served on Shabbat mornings, after services.

Please be sure to check out Eileen and Shankari's blogs for their Wednesday recipes...which have all been great to use for Hanukkah or any holiday dinner. Check back this Sunday for even deliciousness from Jewish Cooking by Marlena Spieler.

Speaking of....Happy Thanksgiving Everyone! I am off to Monterey for a few days.

Sundays with Marlena Spieler- Fragrant Beetroot Vegetable Soup with Spiced Lamb Kubbeh

2009-11-23T11:48:00.000-08:00

Click to enlarge photos..in order to smell it of course!

This soup and lamb "dumpling" dish is one of the best things I've ever tasted. It involves some steps and work but let me tell you....so worth it! I took lots of pictures too. Here goes:

Ingredients for the soup: serves 6 - 8

1 tsp canola oil (she used veggie oil)
1/2 finely chopped medium-sized onion
5 minced garlic cloves
1 carrot, medium dice
2 medium zucchini, med dice
1/2 celery stalk, finely diced
4 cardamom pods..throw em in whole (you can take them later....or not)
1/2 tsp of curry powder
2 med. beets, roasted-peeled-chopped med and save juice (you can buy vacuum packed beetroots)
5 cups of chicken stock (or veggie stock)
1 14oz. can of chopped tomatoes ( I like Glen Muir fire roasted)
4 tablespoons of chopped fresh cilantro leaves
2 bay leaves
1 tablespoon sugar
salt and pepper to taste
2 tablespoons of white wine vinegar (could use rice vinegar) upon serving

Put the oil in the pot you'll make the soup in and have heat on med high..throw in the onions until they get soft, then throw in HALF of the garlic but don't let it burn. Throw in all of the veggies EXCEPT the beets. Stir and let them meld together but not until they are limp. Nobody likes a limp anything. Go ahead and throw in the spices too. After a few minutes pour in the broth, one chopped beet, canned tomatoes, fresh cilantro and the sugar. Bring to the boil then reduce for about 20 minutes. After, toss in the remaining chopped beets/and juice and remainder of garlic. Set aside...you may have to re-heat to serve.

Ingredients for the Ginger/Cilantro condiment: ( I LOVE THIS STUFF)

3 -4 garlic cloves chopped roughly (goes in food processor so whatever)
About 1 - 2 tablespoons of chopped fresh ginger...peel first
1-4 mild fresh chilies (I used one large poblano and 1/2 jalapeno, seed removed)
a large handful of fresh roughly chopped cilantro leaves
2 tablespoons of white wine vinegar
extra virgin olive oil (slowly pour in as processor is on until a paste forms)

[you can spread this on a sandwich, serve with meatballs, make pasta and throw some in there while the pasta is hot with a little more olive oil and sprinkle cilantro or parsley over the top, or dip pita in it, or serve over dumplings]

Put the garlic, chillies, and ginger in the food processor and give it a whirl till blended. Add the cilantro, vinegar, salt and then the oil and whirl around till it is a paste-like consistency. Take it out and set aside. Wash the food processsor cause you are using it again...you could let your dog or cat lick it clean..if they like spicy. No.

Ingredients for the spiced lamb and kubbeh dough:

2 large pinches of saffron threads (steep in a little hot water for about 20 minutes..or more. you won't use the threads..just the "saffron tea")
1 tablespoon canola oil
One large chopped onion.small chop
9-12 oz. of lean ground lamb
1 teaspoon vinegar (rice, or white wine, or apple cider)
a handful of fresh mint (rough chop)
About one cup all purpose flour..or a little more
2 pinches of salt
a shake or two of allspice
2 tsp ground turmeric (turns dough a lovely color)

Heat oil in a smallish not stick pan and toss the onion in there till is is soft. Then, put the onion and saffron "tea" in the food processor and hit give it a few turns. Add the lamb, seasoning, and blend it all. It will look like a sticky glop sort of. Add the vinegar and mint and CHILL (not you..the mixture).

The kubbeh dough-I used my kitchen aid pasta attachments (thank you East Bay).

Put the flour, salt, and turmeric in the mixer bowl. You could clean that processor again and use the dough attachment to make the dough. Blend for a few seconds. On low, with the dough hook or the paddle, slowly add the water while mixing. The dough will be a bit sticky.,, it's a theme. Knead the dough on a well-floured surface. Put it in a plastic bag and set aside to rest for 30 minutes. (you could do it ahead and put in fridge..then bring it out and let it get warm).

I put the dough through my pasta attachment until it was fairly thin and then layed it on my floured surface... (Thanks husband, for letting me use your bread kneading board) and I added teaspoons of the lamb mixture a few inches apart. Put the other sheet of dough on top and cut a round with my pizza cutter. Wet the edges with water and seal each one.. and then poached in boiling salted water for about 4 minutes. This goes in the soup. Done!

Okay..got all that? This recipe took me 3 hours..from start to slurping time. If I'd done the prep for the veggies the day before, it would have been a snap. You cold even make the lamb mix the day before..and even the condiment paste! Hell, the dough too. Was I smart enough to do that? I'll cook smarter next time. BE SURE to go on over and check out Eileen and Shankari's recipes by Marlena Spieler. Thanks for stopping by! We will be posting on Wednesdays too until Hanukkah...and then we'll be posting Marlena's on Sunday and our own posts Wednesday's thru Saturday's. You can find the book we are blogging about Here.

Sundays With Marlena Spieler...for real!

2009-11-22T17:05:00.000-08:00

click to enlarge...so you can smell the soup

Well folks...I actually did spend Sunday with Marlena and that is why I have not posted anything today. Spent yesterday super cleaning my house and cooking and then we had this glorious Jewish food fest today. I am pooped people...and happy. I will post her recipe tomorrow...by the way, she ate what I made and said it was very delicious. She was so kind and so much fun. Her aunt Estelle was a hoot! Please check out Eileen and Shankari's blogposts for today. They actually posted new recipes today!!

I am bad and should be spanked.

I'll post one picture..just to get you drooling.

Next Recipe for Sundays With Marlena

2009-11-20T19:12:00.000-08:00

I'll be posting my version of Marlena Spieler's Fragrant Beetroot and Veggie Soup with Lamb Kubbeh. Apparently, in the U.K. beets are called beetroots and you can actually buy them in a vacuum sealed container. I found out that they sell them at Trader Joe's..in the refrigerated section above the frozen food. I roasted my beets..then peeled, etc. Next time, I am buying them already done.

There are many steps to this making this dish, but it was well worth it. I plan on having the condiment that is drizzled over it on hand for many other things! This dish is not for beginning cooks..in my opinion. Dave said it was one of the best things he has ever eaten..and it was.

If anyone is interested in making it ahead of time, post a comment and let me know. Otherwise, I'll see ya on Sunday. Also, until Hanukkah, we will be posting Marlena's recipes on Wednesdays as well. Be sure to check out Eileen and Shankari's blogs for their recipe posts too..as all of our dishes together would make a nice addition to any holiday celebration this year, and certainly Hanukkah.

Sunday's with Marlena Spieler - Muhammara

2009-11-07T17:48:00.000-08:00

Love the matzo crackers with it...and any fresh veggie. Pickles and cheese? Yes. On kebabs or fish? Natch.
Click on photos to enlarge

[Photos by my gold mine of a husband, Dave Koontz.]

So it begins. Three bloggers and three recipes every Sunday until we finish the book... or kill each other. Please check out Shankari's blog and Eileen's blog each Sunday and follow along with us. If you make the recipes, send me a photo and I'll post it! If you have a blog, be sure to include the link. Let me know where you are from...so I can make fun of you. (no)

I decided to make Muhammara..or my version of it. It can be found on page 74 of Marlena Spieler's Jewish Cooking cookbook. Due to my huge fear of being sued by a publisher, I will not infringe upon any copyright laws. I switched the recipes up a bit and besides .. I thought I had all the ingredients and then..didn't! Adapt. Actually, I was going to start with Bulgarian Cucumber and Walnut Appetizer but changed my mind. I felt an urgent need to add some spice to my life. I checked with Ms. Spieler before starting the project and she has been helpful in so many ways. She spoke of feeling flattered and was so kind. Whew! wipes brow.

Instead of roasting red bell peppers, which I didn't have...I decided to use some jarred ones that I had. I didn't have any mild peppers either, so I used a few teaspoons of salsa verde..to taste. I had the choice to use pomegranate molasses or balsamic vinegar and I used the latter. I have some really great balsamic which I purchased at Corti's. (I did not buy the one that costs $499 bucks). I have purchased some at Taylor's too..love both of those stores!

Okay..so it is a delicious dip or condiment. I am going to use it on sandwiches..absolutely. Veggies dipped in it is perfect too..as is just about anything. Hell, I'd slide Stanley's paw down in it and lick it off! He is our cleanest cat.

So here is my adaptation of the recipe:

Ingredients:
1 and 1/2 slices of toasted whole wheat bread
1 and 1/2 jars of Mezzetta roasted bell peppers
3 tsp of hot salsa verde...or to taste (oh baby, I like it hot and spicy)
one cup walnut pieces
3 or 4 medium sized garlic cloves
2 and 1/2 tablespoons of decent balsamic vinegar (I also like Oak Aged California Balsamic)
juice of 1/2 a lemon...a real lemon
1 teaspoon of ground cumin ( I toasted mine first in a med. hot dry pan.. and then ground it)
1/2 to 1 tsp. of sugar.. or I suppose you could use honey
7 tablespoons or so of good extra virgin olive oil

So I tore up the toast and through it in, added the walnuts and ground cumin and pulsed it all in my food processor until it was ground up..but not like flour or anything. An immersion mixer would work too..or a decent blender. Next, the rest of the ingredients go in and get pulsed.. except for the olive oil. That goes in last while the processor is still running. Pulse more until it looks like a thick puree. I slowly added in the olive oil until it had a smooth consistency. It is best to serve at room temp.

My new favorite party dip and sandwich spread. Smokey luscious goodness. From so much pleasure, one could plotz!

On Sunday, November 15th I'll be posting Bulgarian Cucumber and Walnut Appetizer and my husband is making challah! The man is a bread baking machine. If you make it, or this weeks, send me some photos and a bit of info. I'll post the pics next week! [I have decided to make Fragrant Beetroot/Vegetable and spiced lamb Kubbeh soup..as well]

Sunday's With Marlena Spieler - Bulgarian Cucumber Salad and...

2009-11-14T22:19:00.000-08:00

Bulgarian Cucumber and Toasted Pine Nut Appetizer (click on photos to enlarge)
My husband is a bread making machine...Challah!
Kofta Kebabs
Daves Delish Pumpernickel
Sour Dough Rye

It is another lovely Sunday with Marlena and my blogger gal pals, Shankari and Eileen. Be sure to check out their blog posts for today...links to their sites will be at the bottom of this page. We continue cooking our way thru Jewish Cooking. By the way, everybody around here is reading about Jewish cooking! My FIL Bill bought a book about it and my husband learned that challah should have 12 knots in it..representing the 12 tribes. Who knew?

I am figuring out that my ancestors were Ashkenazim Jews who fled to the Rhine Valley over centuries, eventually ending up in Eastern Europe. I crave anything pickled, I always have cabbage in my fridge, and I've had a love affair with potatoes, grains, and beans since forever. I put saurkraut on hot dogs and for a snack, I just like to eat a bowl of it. I like those "cold weather foods" the best. Like Marlena often says of herself, "I'm a savory girl."

I started out making *Bulgarian Cucumber and Walnut Appetizer.. but I switched it up a bit:

Ingredients: serves 4 - 6

1 large cucumber (I used English..do not peel it)
5 garlic cloves, finely chopped
1/2 cup Fage (thick) Yogurt mixed with 1/2 cup double cream
plus 1 cup Fage (thick) Yogurt
3 tablespoons of chopped fresh dill
4 tablespoons of toasted pine nuts (or use walnuts)
sprig of fresh dill for garnish
the juice of half a fresh lemon (had to add it)
1/2 teaspoon of salt..or to taste
finely chopped chives or green onion ends.. on top

So dice the cuke up ..small pieces and throw them in a bowl. Add the garlic, yogurt/cream, dill, salt, and lemon juice. Mix and then chill in fridge. When you serve it, sprinkle with the pine nuts and garnish with the dill. It is much like Greek tzatziki or Indian raita.

It is tangy, fresh, crisp, thick, and so very delicious. My husband ate a bunch of it on challah and pumpernickel. I think a little hot sauce would be nice in it...and it was! I want to try it on salmon..or mixed with hard- boiled eggs on sourdough rye.

I was craving some lamb, and I wanted to use the *BCW on it, so I made my version of Marlena's Kofta Kebabs.

Ingredients: serves 4

1 lb of ground lamb
about 3/4 cup matzo meal
1/2 bunch of fresh cilantro, chopped fine
5 garlic cloves, chopped fine
juice of 1/2 fresh lemon
a pinch of allspice, turmeric, and ground cumin
1 tablespoon of tomato paste ( I use the tubed paste)
salt and pepper to taste
3 shakes of hot sauce
1 egg

Mix it all together in a bowl..I used my hands. Wet your hands and make 4-5 large patties, or 7-8 smaller ones. I like em big. I heated a cast iron skillet, added about 3 tablespoons or so of canola oil. I turned twice, until browned and med rare in the middle. You can cook yours longer if you want to. I served mine with flour tortilla shells, as pictured. I would also served it rolled in a flat bread or in a pita pocket. I put some of the appetizer on it.

It was a Jewish gyro..sort of. The aromatic herbs and spices give a wonderful kick to the lamb..and my mouth was very happy. My husband was too. It would be great with onions sprinkled with some sumac. I can't stop thinking about it.

If you make any of the recipes, take a photo and send it to me..along with a little info. I will post them on my blog next week! BTW...I am not posting the bread recipes because I didn't make it, and Dave wouldn't do it..post I mean. Maybe I can sweet-talk him into it...but I'm savory so probably not.

Please check out Eileen's blog and Shankari's blog for their Sunday's With Marlena recipes!

Down Memory Lane via Marlena Spieler

2009-10-19T15:41:00.001-07:00

A couple of friends (and bloggers) and I are about to embark upon a project. We are going to make recipes from Jewish Cooking..by Marlena Spieler, and blog about it. Photos too! I was reading the author's acknowledgements in the back of the book and so googled her dad, Izzy Smith. I found this 2001 article in the SF Chronicle so decided to post it. For more info about Ms. Spieler, go to www.marlenaspieler.com or check out her cookbooks on Amazon.
*****************************************************************
A perfect picnic for dad and Joe DiMaggio by
Marlena Spieler...

Wednesday, June 27, 2001.

When I was born, my arrival was announced on the radio - as part of the sports report.

It was a harbinger of things to come. I've never ever excelled in sports, but radio, on the other hand - now you're talking. Or rather, now I'm talking, and talking and talking, usually about cooking and eating and, well, having adventures.

However, my birth was big sports news because my dad, Izzy Smith, was a baseball player. He was famous in Sacramento, where I grew up, and while he never became a famous national hero, his buddy Joe DiMaggio did.

During World War II, they both played on the same team, based in Hawaii. I have a photo of them, the picture all grainy and black and white, my dad and Joe DiMaggio and a few other famous faces, all looking very, very young and handsome.

Those who asked Joe DiMaggio about Izzy Smith usually got the reply, "Yeah, Izzy. What a ball player! What a guy!"

We were always proud to have a dad known by everyone in town - Izzy Smith, what a ball player! In fact, he is in the Sacramento Sports Hall of Fame. You can go there and visit.

Sadly, neither my brother nor I inherited his great talent. It must break my dad's heart, at least a little. As a child, I couldn't even hit the ball with the bat, let alone hit it in the right direction, nor could I run fast between the bases. As far as catching the ball in the outfield, I was terrified and covered my face or just ran out of the way.

I dreaded baseball season as much as my father looked forward to it. My Phys Ed excuses became a wonder of creativity, and if I couldn't get my mother to sign 'em, well, I just had to do the writing myself. And people wonder where I got such a well-developed medical vocabulary.

My brother played Little League, but I think he shared my idea that a ball heading - at an alarmingly high speed - right for your head was not a good thing. I vaguely remember him trading baseball cards, and he once caught a baseball at a Giants game that was later signed by Willie Mays.

Whenever I did get dragged to a game, I might not have followed the plays, but I did get caught up in the excitement. The sound of the organ playing "Take Me Out to the Ball Game" gave me shivers, and the excitement of the players running onto the field was pretty heady.

And then the thrill of the hot dogs, wrapped in paper and carried in a steam hot box hung around the vendor's neck. "Dogs! Get your hot dogs right here!" I slathered mine with more mustard than any sane person would (I still do) and my dad always let us have sips of foamy beer from his cardboard cup, daringly illegal for my very law-abiding father.

Some people don't associate baseball with food, but I, of course, do, although it might be that I associate everything with food. I can tell you that Gordon Biersch serves up some fine brew at Pacific Bell Park, along with the garlic fries. And I can also wax lyrical about our baseball evening picnics.

On particularly hot Sacramento summer nights, my mother would pack up dinner or my dad would drive to a local stand and pick up fried or grilled chicken, or a bag of hamburgers from the local burger joint that served a deliciously gooey dressing of shredded lettuce, mustard and mayo. Sometimes we had barbecues. I may have never excelled at baseball, but I became very good at picnics and barbecues.

We lay on a blanket in the sweet cool grass after a long, hot dog-day of summer, then unpacked our goodies and ate dinner. By the time we were finished,

the ball game was about to begin.

Later in life, my brother, though he was never really good at baseball, surprised us all by playing basketball on the Unicef basketball team in Beijing. He played until his untimely death; basketball was just one of many things we didn't know about him, and it seems he played very well. I know my dad was as proud of him as if it had been baseball.

My dad's life still includes baseball. When spring comes around, he starts visiting the local games. In the evenings when it cools down, he stops off at the diamond, sizing up the Little League. He loves Pac Bell Park and the Giants, and supports the Sacramento Rivercats, too.

And he still can throw the ball around, hit it, run the bases - give him a call any time and I'm sure he will offer to take you to the park with his ball and bat. Especially if you bring the picnic.

My dad's tastes run to all-American food, much to my distress when I see an alluring exotic restaurant and we're on the way to a steak-and-salad joint. However, he has a secret gastronomical passion - raw garlic. If you can't find him elsewhere in the house, you can find him hanging around the garlic drawer, nibbling on a few raw cloves. Just like me.

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MIDDLE-EASTERN GARLIC SAUCE
Serve this with a plate of olives and a basket of raw vegetables: strips of red pepper, cucumber, fennel, wedges of ripe tomato, a handful of crisp tender blanched green beans. Adapted from Oded Schwartz' ''Fast and Fresh Mediterranean'' (Kyle Cathie Publishers).

INGREDIENTS:
4 ounces country-style bread, such as pain levain, crusts removed

6 to 8 garlic cloves, peeled

Juice of 1 lemon, or to taste

1 cup extra virgin olive oil

Salt, to taste

INSTRUCTIONS:
Place the bread in a shallow bowl and cover with water. Set aside for about 5 minutes, or until the bread is completely moistened. Squeeze dry, then transfer to a food processor.

Add the garlic and process until incorporated.

Add the lemon juice and process until very smooth.

Slowly add the olive oil, starting with a few drops at a time, proceeding gradually to a thin, slow, steady stream as if you were making mayonnaise.

Season with salt, give it another whirl to emulsify, then cover and refrigerate until ready to use.

This keeps well for up to 1 week in the refrigerator.

Yields about 2 cups.

PER TABLESPOON: 75 calories, 0 protein, 2 g carbohydrate, 7 g fat (1 g saturated), 0 cholesterol, 22 mg sodium, 0 fiber.

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GRILLED GARLIC CHICKEN WINGS

INGREDIENTS:
2 pounds chicken wings, each cut in half

6 to 8 garlic cloves, finely chopped

Juice of 1 lemon

Salt and pepper, to taste

1 to 2 tablespoons anise-flavored liqueur, such as Pernod (optional)

1/4 to 1/2 teaspoon cumin

Large pinch of ground cinnamon

3 to 4 tablespoons extra virgin olive oil

Shredded lettuce or other greens, for garnish

Lemon wedges, for garnish

INSTRUCTIONS:
Combine the wings with the garlic, lemon juice, salt and pepper, optional liqueur, the cumin, cinnamon and olive oil.

Mix well, until the chicken wings are coated with the marinade.

Let marinate at room temperature for about 1 hour.

Better still, tightly cover the container and refrigerate for up to 2 days.

Prepare a fire in a barbecue grill.

Grill the chicken wings over medium heat for 15 to 20 minutes, turning them from time to time, until they are cooked through, crisp and lightly browned/charred in spots.

Serve hot, on a little bed of shredded lettuce, or tender watercress, or any little green.

Serve with lemon wedges alongside.

Serves 4.

PER SERVING: 390 calories, 23 g protein, 4 g carbohydrate, 30 g fat (7 g saturated), 94 mg cholesterol, 91 mg sodium, 0 fiber.

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BARBECUED CORN WITH GARLIC-CHILE BUTTER

INGREDIENTS:
4 garlic cloves, chopped

6 tablespoons softened butter, preferably unsalted

Juice of 1/2 lime

1/4 teaspoon chili powder, or to taste

Several large pinches of ground cumin

Salt and cayenne pepper, to taste

1 tablespoon finely chopped cilantro

1 to 2 tablespoons extra virgin olive oil

4 ears of fresh sweet corn, husks pulled back away from kernels

INSTRUCTIONS:
Mix the garlic with the butter, lime juice, chili powder, cumin, salt, cayenne and cilantro.

Grill the corn, turning, until the ears are lightly charred.

You don't want them to overcook, just slightly scorch, which brings out the corn character.

While the corn is cooking, brush with a little olive oil if the kernels seem either dry or in danger of sticking.

Remove the corn from the grill and slather with the garlic-chile butter.

Serves 4.

PER SERVING: 270 calories, 3 g protein, 18 g carbohydrate, 22 g fat (11 g saturated), 47 mg cholesterol, 18 mg sodium, 2 g fiber.

Marlena Spieler, a food writer who divides her time between the Bay Area and London, is the author of more than 30 cookbooks and is a regular contributor to BBC Radio. You can e-mail her at food@sfchronicle.com.

http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2001/06/27/FD204949.DTL

This article appeared on page WB - 1 of the San Francisco Chronicle

© 2001 Hearst Communications Inc. | Privacy Policy | Feedback | RSS Feeds | FAQ | Site Index | Contact

The Recipe-Sundays with Marlena

2009-11-01T19:36:00.000-08:00

So the project begins this coming Sunday, November 8th. Two other food bloggers, and myself, will begin cooking and posting our way through Jewish Cooking by Marlena Spieler.

Festival of Lights-Three Ways

2009-11-01T20:44:00.000-08:00

Jewish Festival of Lights

Hindu Festival of Lights

Buddhist Festival of Lights

I love diversity. I think it is one of the reason's I love living in Sacramento.

Food is a fabulous way to learn about other people. You saw Gran Torino, right? Food brought them all together.

The cooking/blogging project begins Sunday, November 8th. More tomorrow!

Jewish Cooking....Sundays with Marlena

2009-11-02T08:31:00.000-08:00

Our first meeting...on a Sunday. We missed you Eileen. Breakfast at Market Club Cafe in Sacramento was quite good. (photo by Rajesh Easwaran)

I had this idea to learn about my heritage...the one that was a big secret. When I was about 16, I saw my mom packing/or unpacking some books. There were several Hebrew and Yiddish books. I said, "what's with the Jewish books?" She replies, "my mother was Jewish." I said, "no shit?" I was raised in the Baptist Church so this came as quite the revelation to me.

Turns out, my ancestors migrated from Poland into southwest Russia, where my grandmother was born. She immigrated to Canada with her folks in 1902 from Romania..and finally slipped down into North Dakota as a "german russian"...bible by the bookstand and everything!

Anyhoo...mom had this Jewish Cookbook. A few years back, I began buying other Jewish cookbooks..and one was by Marlena. Such a lucky, lucky day for me. I grew up eating most of the recipes....and I love em all! [well, not the cherry soup so much..but then I don't like cherries]. So, when Shankari heard about the project she wanted to help..and then so did Eileen.

On Sunday, November 8th, myself and two area food bloggers will begin a project to cook and blog our way through Marlena Spieler’s Jewish Cooking cookbook. *Three bloggers, three recipes every Sunday until we are finished.

We met and decided who was cooking what..at least beginning with appetizers/starters. Eileen couldn’t be at the first meeting as she had some lame excuse about having to be in San Diego for the birth of her grandchild. So, Shankari and I met, along with our contributing husbands. Rajesh will be doing the photography from time to time (feasts) and Dave has been very helpful in establishing a data base of all the recipes. I admit right here and now that I am quite jealous that Shankari is married to such a great photographer...her food always looks so delish...and is!

Yes, we know Julie Powell already did Julia Child’s book and got famous over it. We are hoping the exact same thing happens to us. In reality, we’ll probably be hired to wash dishes and laundry at a Kibbutz in the Golan Heights or something. Oy vey! Also, there won’t be as many expletives in our food journals…unless they’re in Yiddish, of course.

Please join us on our journey every Sunday beginning November 8th, 2009. We will link each other up so you can see what is happening on each other’s blogs. On Sunday’s…our blogs will be called Cooking with Marlena. It will be fun to ride along as a Hindu, a Buddhist, and a shoulda-been Jew take on this glorious challenge. From so much pleasure, one could plotz!

[By the way…we are not being paid to do this.... like I had to tell you that. Feel free to send money though. Cabbage and matzo meal is not cheap!]

*Just the Two of Us by Eileen Thornton

*Stream of Consciousness by Shankari Easwaran and Rajesh Easwaran

I would be happy about this lunch too!

2009-09-23T21:22:00.001-07:00

My DIL made my granddaughter this lovely lunch with fabulous sides. The sandwich had havarti cheese (my fave) with turkey and tomatoes. Then, she had strawberries with whipped cream..and cukes. To my surprise, the first thing she ate..the cukes! Then the strawberries...then that great samwhich.

If someone presented me with that...I'd be smiling too!

Holishkes are in the oven!

2009-10-18T16:26:00.000-07:00

I'll post all of my pics tomorrow..it was labor intensive. It's all I got done today...but I couldn't let that ground beef go to waste!

I also had to post a photo of all the tomatoes Dave picked while I was in Portland!

The recipe for Holishkes is from Jewish Cooking by Marlena Spieler. We'll see if mine look as good as hers!

In Memoriam

2009-10-31T10:23:00.000-07:00

It is hard to believe that it's been ten years since Paul died. He was my nephew..my sister Pat's son. This photo was taken at my mom's house in Wyoming in 1997. Paul was headed off to West Virginia State. He grew up in South Jersey. Over 700 people attended his funeral. He was a fantastic person...and is still missed very much.

Ten years...yesterday. RIP. We love you.

Piranha Chops? Really?

2009-10-29T16:37:00.000-07:00

Okay...I saw this and had to post it.

Been craving piranha lately? Check THIS out.