Articles tagged with: chef laura frankel
Every year I have a love affair with autumn. The crisp air, colorful leaves, moody broody sky and my favorite produce filling the markets give me an incredible sense of well being. I also love Sukkot. I like the whole premise of the holiday with harvests and gathering, but mostly I like the fact that this is a holiday that does not tell me what to eat, but rather only where to eat it.
This is a weird time of year. It is not quite fall and it is not summer either. The sun is at a strange angle and the shadows and lighting make it seem like fall and yet the afternoons are warm. I cannot figure out what I am wearing each day as I stare into the closet lusting after plum and charcoal sweaters while shunning my summertime favorites of turquoise and fuchsia. The only time I am pretty sure what season it is, is when I am at the farmer’s market or grocery store.
Making homemade challah only seems hard. Everyone’s grandmother made challah and without the aid of fancy bread machines or other equipment. Making challah is really easy and very gratifying. It is also mostly passive, which means you can be doing other things while the dough takes care of itself.
Well, I thought I knew just about everything about Jewish food and had seen, heard or tasted it all, but I recently saw a reference for eating black eyed peas or rubiya or lubiya.I had not heard of this symbolic food before. We eat black-eyed peas in the hopes that our merits increase and we are purified. The custom of eating black-eyed peas is Baghdadi. Peas are eaten as a symbol of abundance and fruitfulness.
Recently, there was a bit of a scuffle regarding our President and a corned beef sandwich with, dare I say it- mayo! The classic Jewish amalgamation of corned beef and mustard on Rye was violated in a most sacrilegious way, oy vey! Don’t you know, Mr. President, that when someone orders a corned beef sandwich with mayonnaise, somewhere a Jew dies?
Prowl the farmers market and you will find different colors and varieties of watermelon. There is nothing more refreshing than a slice of cold watermelon, except for these simple and quick watermelon ices. I love the color and fragrance of these granites (French) or granitas (Italian). A granite is really a flavored ice that has been stirred frequently during the freezing process to yield a coarse crystal. The general rule is 4 parts liquid to 1 part sugar.
Gazpacho is a misunderstood soup. The true Andalusia version has almonds, bread, grapes, olive oil, vinegar and salt. Sometimes, anchovies are added. It is peasant food that utilizes leftover ingredients. The bread soaks up water, and then the mixture is pounded with a mortar and pestle. The gazpacho is creamy and refreshing.
Planning a summer BBQ and tired of the same old burgers and chicken? Try grilled pizza. A little bit of prep and some fun toppings and you are on your way to enjoying a delicious and different menu. Make small individual pizzas and let your guests customize their own. You can make the BBQ sauce or use purchased sauce
I spent several days in Boston with my son Ari who is a student at MIT (much Jewish mother kvelling). Boston is an easily maneuverable city unlike Chicago, Los Angeles or New York. You can get from point A to point B without much cab fare, train time or stress. I love the cobblestone streets and the monuments on every corner that I HAD to read much to Ari’s displeasure.
Dessert is often the forgotten course. It is the final frontier for many busy cooks who want to put out a nice meal but simply do not have the time. Skip the purchased cookies, chiffon cake and pre-cut fruit from the salad bar (I know you cheat and buy the fruit pre-cut!).