I love the abundance of zucchinis available in the summer–patty pan, crooked neck, endless shades of yellows and greens. They’re so beautiful and I love the range of delicate flavors of them, depending on the variety. I love cooking but have gone through phases during COVID where I’m simply tired of my own food or just don’t have the energy to make much besides a smoothie. I am not a complicated or fussy cook and try to keep the number of ingredients to a minimum. This dish is perfect for a summer Shabbat dinner or lunch. Continue reading
I am late to the party but finally joined the Covid baking club. I’ve got my sourdough starter, a fridge filled with a variety of flours, and a lot of time this winter to bake! I recently listened to a podcast interview with Israeli chefs Gil Hovav and Einat Admony (love the food at her veg restaurant Taim) and they talked about so many of the incredible Yemenite foods they grew up eating, which humbly inspired me to try to make some, including two breads, malawach and jachnun. Continue reading
I have had the great opportunity to trample through the woods and fields just outside Rock Creek National Park to forage for edible plants, berries, flowers and mushrooms this fall. Foraging aside, I have spent endless hours during Covid inside Rock Creek park. I joke that it is my second home but it really is: I don’t start any morning now without hiking or biking in it, no matter the weather, and end many days with a quick jaunt on trails. Spending so much time in Rock Creek has made me keenly aware of the subtle changes every day to the spectacular landscape from the multitude of distinct shades of green leaves in early spring to the trails disappearing afoot as they become layered with leaf cover in the fall. And, my connection to the land has deepened as I have learned about the myriad edible plants and mushrooms living in it.Continue reading
Bread, a basic, humble food represents so much of what is happening during the pandemic. While some are fortunate to nourish their creativity and yearning for comfort foods by becoming amateur bakers, others line up 24 hours in advance at food banks to secure loaves of bread and other foods. Bread highlights so many of our society’s problems, from the injustices of food access and increasing food insecurity during COVID, to the brokenness of food systems (such as the contrasting shortages of flour in supermarkets compared with food banks), to access to healthy foods (homemade breads, sometimes with heirloom grains versus processed), and the luxury of those of us with time and resources to delve into baking bread. Continue reading
Cholent is truly a Jewish food. Jewish communities around the world prepare it specially for Shabbat, each with its own variation in name and ingredients. Also called dafina or skinha (Morocco) and hamin (Sephardic in general), the common thread of cholent recipes are that each is slowly cooked overnight so that it’s ready for Shabbat lunch. You cannot cook cholent quickly in a microwave or pressure cooker. It is a long process, and like Shabbat, it requires one to slow down from the rapid pace of weekday life. And no matter what goes into it, cholent is usually so hearty and filling that a Shabbat meal can be complete with it and nothing else. Continue reading
I took a whirlwind trip to Morocco just before Pesach that focused on visits to historic Jewish sites and spending time with remaining Jewish communities. The 2,000 year history of Jews in Morocco is evident everywhere–from Jewish areas of towns (mellahs), to cemeteries to synagogues–and I grappled with the simultaneous historical nature of the trip along with immersing myself in dwindling communities. I traveled with a friend who is fluent in French (a bonus since I last spoke French my first year of college and rarely anyone speaks English). It was a chaotic start to our trip with missed flights, lost luggage and a bad hotel. But, we set out to track down these people and places without a proper guide, which was not always an easy feat. Through a contact my friend had in Israel along with some rabbis she met on her flight, our paper trail began to unfold. Most importantly, we planned to spend Shabbat in Fes (Fassis is what people in Fes are called) and a connection to “the butcher” there ensured we were with the community. Continue reading
I’m going to be creating vegan updates to many traditional Ashkenazi dishes. Even though the recipes will be schmaltz and dairy-free, the dishes generally are still unhealthy because they are made with sugar, white refined flour, etc. Like their traditional counterparts, they definitely should be enjoyed sparingly, rather than part of your everyday menu.
This first recipe for sweet noodle kugel was originally posted on the Jewish Food Experience site. It’s an adaptation of my grandmother’s beloved sweet noodle kugel that she prepared so often. B’tayavon! Continue reading
I recently spent time in Germany-mostly Berlin, with a couple of days in Munich–where I visited Jewish museums, the Topography of Terror, Holocaust memorials, artists commemorations of the Holocaust (including the Places of Remembrance and stolpersteins), and read lots of books and commentaries (including here, here, here and here).
Trying to comprehend and process my thoughts and emotions about the dichotomy of Germany’s history and the present day was challenging and hard to reconcile, especially against the backdrop of Berlin: a modern, colorful, vibrant, fun, flourishing, art-filled city with a sizable immigrant community from around the globe and a small Jewish community. There are now four yeshivot and 13 synagogues in Berlin, I heard Hebrew spoken on the street a few times, and had dinner with several Israeli artists living in Berlin. Continue reading
This week, before Rosh Hashana, we read Nitzavim during which all of the Israelites establish a covenant with God. Entering into the covenant is stepping into a concrete process in this world. “For the mitzvah which I command you this day, it is not beyond you, nor is it remote from you. “It is not in heaven . . . It is not across the sea . . . Rather, it is very close to you, in your mouth, in your heart, that you may do it” (30:12-14).
This is not about just accepting “I am Jewish” but embracing and living Jewish beliefs and values. While we are a few thousand years removed from the Israelites at Mount Sinai, their journey and experience is as relevant today to each of us. Rabbi Shai Held explains, “One of Judaism’s central projects is to maintain a living connection to our foundational moments: to remember that no matter how much time has passed, Exodus and Sinai have always only just taken place.”
This week’s Torah portion, Ki Tavo, begins with the responsibility of the Israelites to bring an offering of first fruits (bikkurim) after they’ve entered the land of Israel. “He brought us to this place, and He gave us this land, a land flowing with milk and honey. And now, behold, I have brought the first of the fruit of the ground which you, O Lord, have given to me.” (26:9-10)
Fruit offerings were later replaced with prayers but the purpose and intention are the same. As my teacher, Diane Bloomfield of “Torah from Jerusalem” explains, each day is the potential for both the physical world and humans to renew through prayer and actions. Despite the darkness that shrouds much of the world, we are commanded by God, as caretakers of the world, to illuminate dark places through mitzvot (actions). Such behaviors enable us to connect more deeply to God and renew ourselves and the world.