Before I continue, I will confess that I do not keep Shabbat as defined by the 39 regulations dictated by the Talmud. I am not an Orthodox Jew, and would never make out that I am one, although I do my best to respect those who are.
But all of that aside, I do have a special love affair with Shabbat -- particularly Friday night.
It is a holy time. Growing up, my family made sure to always come together for a Shabbat meal. We would light the candles, say prayers and eat chicken (because, hey, what's more Shabbat than chicken?). My grandparents, G-d bless their souls, would call us every Friday night to wish us a Shabbat Shalom -- sometimes, if I close my eyes, I will hear echoes of my grandfather's voice saying it. I remember, as a little girl, even making challah with my mother, as there was no place in our corner of the Bay Area at the time to purchase one.
We would sometimes be joined by guests -- such as my elementary school principal, Pat DeMarlo, her sister Ann and mother Jo -- but usually, it was Mom, Dad, my sister Shoshana and me. In many cases, since my Dad frequently spent his weeks in whatever part of California his job was, Friday night was almost like a reunion for the family, and it would take place over our kitchen table with a meal that was up to the occasion.
I would continue this tradition into my college years. At Pierce/Valley Hillel, the Fellow who was there my freshman year insisted on making home cooked meals in the headquarters' kitchen. It was my first experience with an actual kosher kitchen, not knowing that it would be my future. Eventually, I even made a Shabbat meal in the kitchen while she was away.
At one point, I was finishing things up as I came into the room where all the other guests were praying. It was fascinating, because they were bowing towards me -- or, namely, the door I walked in. It turns out I stepped in as they were saying, "Bo'i kallah," during the prayer L'cha Dodi, where it is customary to bow towards the "Sabbath Queen," the bride and mate of the Shabbat, as she enters and makes her presence known with the Jewish people. People started to laugh -- all of a sudden, I was a queen.
It's what I love about Shabbat -- there is so much laughter and joy to go around, and we share it with the people that we love the most. I have had some of my happiest memories on Shabbat, whether it's been a visit from my cousin Jacob to spending Shabbatons at Camp Ramah, Camp Alonim or even at Jewlicious (which, if you haven't been, you should consider going, as it is quite amazing). Although I am not officially Shabbat-observant, it is something I cherish very deeply. I try to make sure that I don't go out to bars of clubs on Friday nights, but rather only to Shabbat-related events. And on Saturdays, I relax as much as possible.
So, as we go into Shabbat, I want to encourage you to truly enjoy it. If you haven't done it, try to have a Shabbat dinner on Friday night, or go without one thing from Friday night through Saturday. I'm not asking to you completely go Orthodox if you haven't done it. Just appreciate that G-d was so thoughtful, he came up with a special day to rip you away from your Blackberry, iPhone and/or computer and actually enjoy the company of real people. What a concept!
I think a roast chicken is one of the best ways to observe Shabbat. Here is a way to make it. Shabbat Shalom and b'tayavon!
ROAST CHICKEN
1-2 whole chicken or Cornish game hen
3 tablespoons seasoning salt (like Lawrys)
Preheat the oven to 375 degrees. Cut off any remaining feathers from the chicken, which are usually found on the wings and legs. Usually all the inside parts of a kosher chicken are removed except the neck. It’s easily remedied with a good pair of kitchen shears.
Put the chicken in a casserole dish or roasting pan, depending on what you have. Sprinkle the outside with seasoning salt, and well as a little bit inside the cavity. Put in the oven at 375 degrees and let cook for one and a half to two hours, depending on the size of your chicken. You will know it’s done if the juices run clear and you can wiggle the legs (the temperature of the meat should be 165 degrees, if you’re lucky enough to have a meat thermometer -- either way, it shouldn't be pink).
If you want to try a fancier roast chicken and aren’t squeamish about getting your hands into it, here are some of my suggestions:
• Mix about 2 tablespoons fresh chopped thyme leaves, salt and pepper with ¼ cup pareve margarine until the consistency is nice and smooth. Rub under the skin and on top with the margarine, as well as in the cavity. It gives a nice crispy skin and a yummy inside.
• Lemon juice, garlic salt and dill are a classic combination. Season both the outside and the inside.
• Stuff the cavity with onions, garlic, celery or carrots. You can even do this with citrus fruits such as lemon or orange. It actually gives a good flavor to the chicken.
• For an Israeli flavor, you can never go wrong with some olive oil and Za’atar. Just make sure to season with salt and pepper.
Quick Tip: You can also get the skin of the chicken super-crispy if you can get a pastry brush. Just use it to take the juices that come out of the chicken and brush them on the skin of the chicken every 20 minutes or so.
Friday, January 8, 2010
Thursday, January 7, 2010
What's the Pull of Pork?
UPDATE: Due to complications, yesterday's post needs a revision. I have had to cancel my GMAT exam, and therefore will be sleeping at 8 a.m. on January 15. However, I still have plenty of pasta salad left in the fridge. So, with that out of the way, on with the show...
VINCENT: Want some bacon?
JULES: No man, I don't eat pork.
VINCENT: Are you Jewish?
JULES: Nah, I ain't Jewish, I just don't dig on swine, that's all.
VINCENT: Why not?
JULES: Pigs are filthy animals. I don't eat filthy animals.
VINCENT: Bacon tastes gooood. Pork chops taste gooood.
JULES: Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy ...
Well, let's just say the rest gets kind of... curse-like. But it seems like the chefs of the world side with John Travolta's Vincent from "Pulp Fiction." The sacred cow is over. It seems now, in the foodie world, the sacred pig is the only way to go.
I may not be as experienced as some great chefs out there -- hell, I've never even been to culinary school, and a portion of my cooking skills have been learned off the TV. But the fact is that I do not understand the culinary pig-worship that some chefs have. I have even seen two chefs on television proudly display their pig tattoos. That's how much they love this animal.
I admit that I have not been kosher all my life, and I have eaten pork. As a kid, I would eat bacon and sausage. According to my mother, I had ham once at a first communion -- although, since I don't remember this, I believe it must have been an extremely traumatic experience that I have blocked from my memory. But no matter what, I can personally say that I never really cared for pig products. For non-kosher people, they may claim that I never ate GOOD pork. But the fact of the matter is that it's not for me.
But, a chef may say to me, you can use all the parts of the pig! The ears, the hooves, the belly, everything can be prepared and eaten! Somehow, eating a pig's foot doesn't appeal to me as much as it might to some other people. I know it's a food tradition in the South, but... ew. Would you seriously want to eat some animal's feet?
I don't know if it's because of my strong Jewish upbringing or whether it's a taste preference that I don't dig on swine. Wilbur the pig may be an obsession in the American culinary tradition, but I for one do not abide by it. The only thing I really liked about bacon was the smoky flavor, but I could live without the grease and the usually limp texture of it.
The truth is that there are so many great meats out there to use, and a lot of them are kosher. Bison is growing in popularity, and you still have lamb, which is so flavorful that if it's wrong I may not want to be right. And dry aged beef is rising in the kosher world, which makes me a very happy camper. And, trust me, once you've had lamb bacon, you would never go back to the pork variety, anyway.
It's up to us, as kosher Jews, to show the world that just because we don't have pork doesn't mean we can't make food taste just as good as the porky ones. After all, where they have pork, we have delicious vegetables and meats. And there's nothing wrong with that.
For those who do like bacon, I make a to-die-for corn chowder which has soy bacon in it. You wouldn't know the difference -- and I'm pretty confident that those crazy pork enthusiasts out that probably wouldn't, either.
CORN CHOWDER
3 teaspoons pareve chicken bouillon with 3 cups water
2 cans corn
4 tablespoons butter
1/4 cup oil
1 large onion
5 celery stalks
5 cloves garlic
1/2 cup flour
3 cups heavy cream, soy milk or Mocha Mix
2-3 strips soy bacon or ¼ cup baco bits (optional)
1/4 teaspoon red chili pepper or black pepper (optional)
1 cup diced potatoes, cut to 1/2 inch dice (optional)
In a small pot, boil the water, bouillon and corn. Allow to simmer. Meanwhile, chop the celery, onion and garlic.
In a large soup pot, melt the butter and oil down and sauté the onion, celery and garlic. Add the flour and stir constantly until it’s just golden brown. This is called a roux (see Quick Tip 1).
Once golden brown, add a small amount of the hot liquid and corn from the small pot and stir. Continue doing this until all the hot liquid is added. Add the heavy cream or Mocha mix and stir. Simmer for 30 minutes, or until thick.
If adding artificial bacon and/or pepper, add after 10 minutes. Ten minutes before serving, add potatoes if desired. Make sure they can be pierced with a fork before serving.
Quick Tip 1: Your roux must be handled very carefully, as it can easily burn and ruin your meal fast. If you are making one, be sure to keep an eye on it at all times. If you burn it, throw it away and start again.
Quick Tip 2: The butter-oil combo in the roux is one I use in order to reduce fat. However, it’s not required and you can use all butter.
VINCENT: Want some bacon?
JULES: No man, I don't eat pork.
VINCENT: Are you Jewish?
JULES: Nah, I ain't Jewish, I just don't dig on swine, that's all.
VINCENT: Why not?
JULES: Pigs are filthy animals. I don't eat filthy animals.
VINCENT: Bacon tastes gooood. Pork chops taste gooood.
JULES: Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy ...
Well, let's just say the rest gets kind of... curse-like. But it seems like the chefs of the world side with John Travolta's Vincent from "Pulp Fiction." The sacred cow is over. It seems now, in the foodie world, the sacred pig is the only way to go.
I may not be as experienced as some great chefs out there -- hell, I've never even been to culinary school, and a portion of my cooking skills have been learned off the TV. But the fact is that I do not understand the culinary pig-worship that some chefs have. I have even seen two chefs on television proudly display their pig tattoos. That's how much they love this animal.
I admit that I have not been kosher all my life, and I have eaten pork. As a kid, I would eat bacon and sausage. According to my mother, I had ham once at a first communion -- although, since I don't remember this, I believe it must have been an extremely traumatic experience that I have blocked from my memory. But no matter what, I can personally say that I never really cared for pig products. For non-kosher people, they may claim that I never ate GOOD pork. But the fact of the matter is that it's not for me.
But, a chef may say to me, you can use all the parts of the pig! The ears, the hooves, the belly, everything can be prepared and eaten! Somehow, eating a pig's foot doesn't appeal to me as much as it might to some other people. I know it's a food tradition in the South, but... ew. Would you seriously want to eat some animal's feet?
I don't know if it's because of my strong Jewish upbringing or whether it's a taste preference that I don't dig on swine. Wilbur the pig may be an obsession in the American culinary tradition, but I for one do not abide by it. The only thing I really liked about bacon was the smoky flavor, but I could live without the grease and the usually limp texture of it.
The truth is that there are so many great meats out there to use, and a lot of them are kosher. Bison is growing in popularity, and you still have lamb, which is so flavorful that if it's wrong I may not want to be right. And dry aged beef is rising in the kosher world, which makes me a very happy camper. And, trust me, once you've had lamb bacon, you would never go back to the pork variety, anyway.
It's up to us, as kosher Jews, to show the world that just because we don't have pork doesn't mean we can't make food taste just as good as the porky ones. After all, where they have pork, we have delicious vegetables and meats. And there's nothing wrong with that.
For those who do like bacon, I make a to-die-for corn chowder which has soy bacon in it. You wouldn't know the difference -- and I'm pretty confident that those crazy pork enthusiasts out that probably wouldn't, either.
CORN CHOWDER
3 teaspoons pareve chicken bouillon with 3 cups water
2 cans corn
4 tablespoons butter
1/4 cup oil
1 large onion
5 celery stalks
5 cloves garlic
1/2 cup flour
3 cups heavy cream, soy milk or Mocha Mix
2-3 strips soy bacon or ¼ cup baco bits (optional)
1/4 teaspoon red chili pepper or black pepper (optional)
1 cup diced potatoes, cut to 1/2 inch dice (optional)
In a small pot, boil the water, bouillon and corn. Allow to simmer. Meanwhile, chop the celery, onion and garlic.
In a large soup pot, melt the butter and oil down and sauté the onion, celery and garlic. Add the flour and stir constantly until it’s just golden brown. This is called a roux (see Quick Tip 1).
Once golden brown, add a small amount of the hot liquid and corn from the small pot and stir. Continue doing this until all the hot liquid is added. Add the heavy cream or Mocha mix and stir. Simmer for 30 minutes, or until thick.
If adding artificial bacon and/or pepper, add after 10 minutes. Ten minutes before serving, add potatoes if desired. Make sure they can be pierced with a fork before serving.
Quick Tip 1: Your roux must be handled very carefully, as it can easily burn and ruin your meal fast. If you are making one, be sure to keep an eye on it at all times. If you burn it, throw it away and start again.
Quick Tip 2: The butter-oil combo in the roux is one I use in order to reduce fat. However, it’s not required and you can use all butter.
Wednesday, January 6, 2010
Open Up Your Books
There are many things that I miss about college life. I miss the feeling of freedom, the craziness, the learning, meeting new people and the expanding of horizons. But one thing I don't miss, and probably never will? Studying.
Mind you, at Cal State Fullerton, they made finals week a little bit more pleasurable than it normally would be. The Titan Student Union was open all of those nights, and they gave us super-sweet benefits. You could get a massage while the Student Union staff provided sugar to keep you going. We could even come there in our best PJs so we could be super-comfortable as we plugged away with our friends.
But studying was still an annoying task, no matter how much I liked the subject or how comfortable the Student Union was for us. It was a tricky thing, regurgitating all the things we learned in the semester for whatever type of final we were taking. There were even finals I took when I had to write six essays in a row in my blue book. My right hand is sore just thinking about that one.
So imagine how I feel now, going over math I haven't done since my first years in college and getting ready to take the GMAT for the first time. Originally, this was going to be done to apply for a special program. But since I am unable to apply now and I registered early (and pulled $250 out of thin air to do it), I'm still going to take the plunge.
While I study, plugging numbers in my simple calculator and trying desperately to remember all the things I learned, I am reminded of my high school math teacher who taught me in my junior year, speaking as if any of us got a bad grade in math, it would be the end of the world and our futures would be out the window. I got a "D." Surprisingly, I made something of myself, despite the fact that I couldn't get a good grade in math. It was never really a strong subject of mine. I excelled in English, and my high school was more math and science focused.
When I continued doing math in college, I discovered that most of my math teachers didn't speak English; rather, they spoke Math. In one particular class, I had a math teacher who would explain a problem, and when someone would ask a question about the problem, he would make it more convoluted. Very strange.
Then came Dr. Bernice Ross. She was an amazing lady who normally taught psychology, but she taught statistics as it related to humanities and social sciences. It was amazing; a teacher who taught math but could explain it in English! I naturally excelled, getting such a high grade that my fellow journalism students joked that I couldn't be a journalist; I was too good at math. I actually continued to speak with her while I stayed at Pierce, and she was truly a wonderful woman.
Now, all of a sudden, I am stuck doing math again, finding out that I am actually dreaming about solving math problems in my sleep (a very frightening thought). At times, I get so scared I don't know what to do, and sit there wondering, How could I have signed up for this darn test?!?!
But, no matter what happens, on January 15 at 8 a.m., I will be sitting in Anaheim at a desk, with a computer on me programmed to deliver the GMAT and give me my score. I may be fearful, but somehow, over the next week, I must find the confidence in order to pull this thing off.
It doesn't hurt that I made two bit bowls' worth of pasta salad. The first time I made this, I was staying with a friend going through chemotherapy at City of Hope. We were staying in a bungalow on the grounds, and we knew with her crazy chemo schedule, she might not be up to making food every night. This is super-good study food, filled with fresh vegetables and delicious pasta.
PASTA SALAD
1 pound of pasta, such as penne or farfel
1 red pepper
1 yellow pepper
1 orange pepper
1 cucumber, preferably an English style or “hothouse”
5 scallions
6-7 radishes
1 can olives
1 carrot
1 small box frozen peas, defrosted
½ cup store-bought Italian dressing or a homemade dressing (see below)
Boil the pasta according to package directions. Drain and set aside to cool.
Clean all the vegetables thoroughly. Cut the peppers in half and discard the seeds, ribs (white parts) and green stem. Slice into approximately 1/2 to 1-inch pieces. Cut off the ends of the cucumber, then lengthwise. Slice into half-moon shapes. They shouldn’t be wider than 1/4 of an inch.
Cut off the ends of the scallions and discard. Chop into 1/8 inch pieces. Chop off the ends of the carrot and discard. Peel and chop into slices. Discard the leaves of the radishes and chop both ends. Cut into thin slices. Defrost the peas in the microwave according to package directions. Drain and add olives.
Combine the vegetables and pasta. Add the Italian dressing and mix. Add the peas last. Serve cold.
Quick Tip 1: This dish is so versatile that you can add any ingredients you want, such as tomatoes and mushrooms, and omit any that you absolutely can’t stand.
Quick Tip 2: To make your own Italian dressing, whisk 3 ½ tablespoons of lemon juice, 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder, ½ teaspoon Dijon mustard, parsley flakes, 1/4 cup olive oil and sugar to taste. Make sure you add the oil last and whisk it strongly as to make sure it fully combines with the other ingredients. If this isn't enough dressing, you can always double or triple this recipe.
Mind you, at Cal State Fullerton, they made finals week a little bit more pleasurable than it normally would be. The Titan Student Union was open all of those nights, and they gave us super-sweet benefits. You could get a massage while the Student Union staff provided sugar to keep you going. We could even come there in our best PJs so we could be super-comfortable as we plugged away with our friends.
But studying was still an annoying task, no matter how much I liked the subject or how comfortable the Student Union was for us. It was a tricky thing, regurgitating all the things we learned in the semester for whatever type of final we were taking. There were even finals I took when I had to write six essays in a row in my blue book. My right hand is sore just thinking about that one.
So imagine how I feel now, going over math I haven't done since my first years in college and getting ready to take the GMAT for the first time. Originally, this was going to be done to apply for a special program. But since I am unable to apply now and I registered early (and pulled $250 out of thin air to do it), I'm still going to take the plunge.
While I study, plugging numbers in my simple calculator and trying desperately to remember all the things I learned, I am reminded of my high school math teacher who taught me in my junior year, speaking as if any of us got a bad grade in math, it would be the end of the world and our futures would be out the window. I got a "D." Surprisingly, I made something of myself, despite the fact that I couldn't get a good grade in math. It was never really a strong subject of mine. I excelled in English, and my high school was more math and science focused.
When I continued doing math in college, I discovered that most of my math teachers didn't speak English; rather, they spoke Math. In one particular class, I had a math teacher who would explain a problem, and when someone would ask a question about the problem, he would make it more convoluted. Very strange.
Then came Dr. Bernice Ross. She was an amazing lady who normally taught psychology, but she taught statistics as it related to humanities and social sciences. It was amazing; a teacher who taught math but could explain it in English! I naturally excelled, getting such a high grade that my fellow journalism students joked that I couldn't be a journalist; I was too good at math. I actually continued to speak with her while I stayed at Pierce, and she was truly a wonderful woman.
Now, all of a sudden, I am stuck doing math again, finding out that I am actually dreaming about solving math problems in my sleep (a very frightening thought). At times, I get so scared I don't know what to do, and sit there wondering, How could I have signed up for this darn test?!?!
But, no matter what happens, on January 15 at 8 a.m., I will be sitting in Anaheim at a desk, with a computer on me programmed to deliver the GMAT and give me my score. I may be fearful, but somehow, over the next week, I must find the confidence in order to pull this thing off.
It doesn't hurt that I made two bit bowls' worth of pasta salad. The first time I made this, I was staying with a friend going through chemotherapy at City of Hope. We were staying in a bungalow on the grounds, and we knew with her crazy chemo schedule, she might not be up to making food every night. This is super-good study food, filled with fresh vegetables and delicious pasta.
PASTA SALAD
1 pound of pasta, such as penne or farfel
1 red pepper
1 yellow pepper
1 orange pepper
1 cucumber, preferably an English style or “hothouse”
5 scallions
6-7 radishes
1 can olives
1 carrot
1 small box frozen peas, defrosted
½ cup store-bought Italian dressing or a homemade dressing (see below)
Boil the pasta according to package directions. Drain and set aside to cool.
Clean all the vegetables thoroughly. Cut the peppers in half and discard the seeds, ribs (white parts) and green stem. Slice into approximately 1/2 to 1-inch pieces. Cut off the ends of the cucumber, then lengthwise. Slice into half-moon shapes. They shouldn’t be wider than 1/4 of an inch.
Cut off the ends of the scallions and discard. Chop into 1/8 inch pieces. Chop off the ends of the carrot and discard. Peel and chop into slices. Discard the leaves of the radishes and chop both ends. Cut into thin slices. Defrost the peas in the microwave according to package directions. Drain and add olives.
Combine the vegetables and pasta. Add the Italian dressing and mix. Add the peas last. Serve cold.
Quick Tip 1: This dish is so versatile that you can add any ingredients you want, such as tomatoes and mushrooms, and omit any that you absolutely can’t stand.
Quick Tip 2: To make your own Italian dressing, whisk 3 ½ tablespoons of lemon juice, 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder, ½ teaspoon Dijon mustard, parsley flakes, 1/4 cup olive oil and sugar to taste. Make sure you add the oil last and whisk it strongly as to make sure it fully combines with the other ingredients. If this isn't enough dressing, you can always double or triple this recipe.
Tuesday, January 5, 2010
Tales from the Postage Stamp
What exactly is the "Postage Stamp"? Well, it all started one day while I was hanging out with Christine and my best friend/web goddess Patrice. We were talking about my kitchen, when Patrice said the most accurate thing about my kitchen.
"Reina, you don't have a kitchen," she said. "You have a postage stamp."
It is sad but true -- my kitchen is a tiny galley. There is very little counter space and not enough room to store two sets of pots, pans and dishes. The sink is rather shallow, only allowing a certain amount of dishes in it. It doesn't take much for the kitchen to go from clean to a complete and total disaster -- partially due to the space.
Mind you, wonderful things have come out of this kitchen. I really learned how to cook in the Postage Stamp, and have been able to cultivate my food style. But the fact of the matter is that it's not a space that can be shared. There were only very few times where another person could come into the kitchen.
And the truth is, even if people could come in, would I want them to? It's so small that it's difficult to get people into the kitchen to help. But it doesn't matter, because every time people come over it turns into an instant disaster, so I don't want people in there anyway.
I will admit that our kitchen and dining area is far from complete. I currently have a wicker table that was inherited from my father's mother -- which, ironically, considering her exquisite taste in clothes, never quite extended to her furniture. The chairs are also wicker, with the cushions falling off. We don't have a lot of chairs for company -- one point, I hosted a Shabbat dinner, and my friend Cindy had to sit on the yoga ball. We kind of have a ghetto way of hosting gatherings at Chez Kutner. But let's face it: every time I want to purchase something new for the kitchen, all I can think of are the crowded cabinets.
But then, I have to remember something important. I think of my grandmother's tiny kitchen in their apartment in Beverly Hills. Although it was bigger than ours, there was very little counter space. Yet, somehow, there was magic out of that kitchen. As much as I dream of a beautiful kitchen one day, with granite countertops and plenty of space to store food, dishes and everything, I realize that my grandmother never had it. It never affects what you produce from the kitchen. Each dish can be made with love even if you don't have a gorgeous way of presenting things. And even if you have a beautiful kitchen, it doesn't mean you're going to make great food.
Ari and I really don't have much. But I pray that there will come a day where we will have a beautiful dining room table where we can sit people down to host a beautiful dinner, serving food on gorgeous platters and laughing. But in the meantime, I cherish what I can get out of my kitchen -- such as this lasagna florentine, which we served on New Year's Eve. Everyone's been bugging me for the recipe, so here it is.
LASAGNA FLORENTINE
5 tablespoons butter
1/4 cup flour
4 cups milk and/or cream
3 packages frozen spinach
2 cups ricotta cheese
1 tablespoon nutmeg, plus more for beschamel
2 tablespoons garlic powder, more optional for beschamel
1 1/2 cups parmesan cheese
No-boil lasagna noodles (see quick tip 3)
2 cups mozzarella cheese
In a saucepan, melt the butter over a medium heat. Once melted, add flour until it reaches a slightly thick liquid. Whisk to remove all lumps from flour. Once it reaches a light golden brown, add cream and/or milk. (see quick tip 1) Whisk for about five to ten more minutes, until the sauce becomes thick. Add salt and nutmeg to taste. A little garlic powder is optional. This is a beschamel sauce. Set aside. Preheat oven to 375 degrees.
Microwave spinach until thawed. Drain and queeze out all the water. In a mixing bowl, add ricotta cheese, nutmeg and garlic powder, along with salt and pepper to taste.
In a medium-sized baking dish (slightly smaller than 13 by 9), pour some of the cream sauce on the bottom, and layer lasagna noodles so they cover the bottom of the dish. Layer spinach mixture on top, followed by more beschamel sauce and parmesan cheese. Repeat with another layer. Sprinkle mozzarella cheese on top.
Cover loosely with foil, and place in oven for half an hour. Uncover, and cook for 10 to 15 more minutes, until the cheese on top gets bubbly and golden brown. Serve immediately.
QUICK TIP 1: A beschamel sauce is a standard cooking sauce and comes in handy for other dishes. This is a good cream sauce base for pasta and vegetables.
QUICK TIP 2: If you like other vegetables in here, feel free to add them to the spinach mix. Sauteed mushrooms and/or onions would go really well and provide some body to the lasagna.
QUICK TIP 3: You can use lasagna noodles that you boil first, but I don't recommend it, as it would just create more work for you.
"Reina, you don't have a kitchen," she said. "You have a postage stamp."
It is sad but true -- my kitchen is a tiny galley. There is very little counter space and not enough room to store two sets of pots, pans and dishes. The sink is rather shallow, only allowing a certain amount of dishes in it. It doesn't take much for the kitchen to go from clean to a complete and total disaster -- partially due to the space.
Mind you, wonderful things have come out of this kitchen. I really learned how to cook in the Postage Stamp, and have been able to cultivate my food style. But the fact of the matter is that it's not a space that can be shared. There were only very few times where another person could come into the kitchen.
And the truth is, even if people could come in, would I want them to? It's so small that it's difficult to get people into the kitchen to help. But it doesn't matter, because every time people come over it turns into an instant disaster, so I don't want people in there anyway.
I will admit that our kitchen and dining area is far from complete. I currently have a wicker table that was inherited from my father's mother -- which, ironically, considering her exquisite taste in clothes, never quite extended to her furniture. The chairs are also wicker, with the cushions falling off. We don't have a lot of chairs for company -- one point, I hosted a Shabbat dinner, and my friend Cindy had to sit on the yoga ball. We kind of have a ghetto way of hosting gatherings at Chez Kutner. But let's face it: every time I want to purchase something new for the kitchen, all I can think of are the crowded cabinets.
But then, I have to remember something important. I think of my grandmother's tiny kitchen in their apartment in Beverly Hills. Although it was bigger than ours, there was very little counter space. Yet, somehow, there was magic out of that kitchen. As much as I dream of a beautiful kitchen one day, with granite countertops and plenty of space to store food, dishes and everything, I realize that my grandmother never had it. It never affects what you produce from the kitchen. Each dish can be made with love even if you don't have a gorgeous way of presenting things. And even if you have a beautiful kitchen, it doesn't mean you're going to make great food.
Ari and I really don't have much. But I pray that there will come a day where we will have a beautiful dining room table where we can sit people down to host a beautiful dinner, serving food on gorgeous platters and laughing. But in the meantime, I cherish what I can get out of my kitchen -- such as this lasagna florentine, which we served on New Year's Eve. Everyone's been bugging me for the recipe, so here it is.
LASAGNA FLORENTINE
5 tablespoons butter
1/4 cup flour
4 cups milk and/or cream
3 packages frozen spinach
2 cups ricotta cheese
1 tablespoon nutmeg, plus more for beschamel
2 tablespoons garlic powder, more optional for beschamel
1 1/2 cups parmesan cheese
No-boil lasagna noodles (see quick tip 3)
2 cups mozzarella cheese
In a saucepan, melt the butter over a medium heat. Once melted, add flour until it reaches a slightly thick liquid. Whisk to remove all lumps from flour. Once it reaches a light golden brown, add cream and/or milk. (see quick tip 1) Whisk for about five to ten more minutes, until the sauce becomes thick. Add salt and nutmeg to taste. A little garlic powder is optional. This is a beschamel sauce. Set aside. Preheat oven to 375 degrees.
Microwave spinach until thawed. Drain and queeze out all the water. In a mixing bowl, add ricotta cheese, nutmeg and garlic powder, along with salt and pepper to taste.
In a medium-sized baking dish (slightly smaller than 13 by 9), pour some of the cream sauce on the bottom, and layer lasagna noodles so they cover the bottom of the dish. Layer spinach mixture on top, followed by more beschamel sauce and parmesan cheese. Repeat with another layer. Sprinkle mozzarella cheese on top.
Cover loosely with foil, and place in oven for half an hour. Uncover, and cook for 10 to 15 more minutes, until the cheese on top gets bubbly and golden brown. Serve immediately.
QUICK TIP 1: A beschamel sauce is a standard cooking sauce and comes in handy for other dishes. This is a good cream sauce base for pasta and vegetables.
QUICK TIP 2: If you like other vegetables in here, feel free to add them to the spinach mix. Sauteed mushrooms and/or onions would go really well and provide some body to the lasagna.
QUICK TIP 3: You can use lasagna noodles that you boil first, but I don't recommend it, as it would just create more work for you.
Monday, January 4, 2010
A Special Market
A lot of people have asked me where I find the inspiration for my recipes. It really does come from everywhere: studying different cookbooks, watching shows, even just going to the market is the source of inspiration.
But there is a very special market that provides inspiration, and it's only once a week: on Sunday mornings. This time of the week has always been a time of reflection and joy for me, particularly from the ages of 13 to 18 when I was heading off to Hebrew High in L.A.
Now, on Sunday mornings, I head out to the Long Beach Marina, getting ready to look at the freshest fruits and vegetables at the local farmer's market. As I had mentioned before, there is nothing more that I like than people providing the fruits of their labors. Here, there are actual fruits and vegetables -- and some that would never see the light of day at a regular grocery store.
For me, crawling out of bed early in the morning, getting dressed, slipping on a hat and driving down to the end of the 605 is almost like a pilgrimage. Although there are some drawbacks -- such as pedestrians who forget that they're walking in the middle of a street when a car is coming -- for me, there is nothing more pleasurable. The sun is shining, and occasionally there is a breeze coming off the water.
The diversity of the people who come to the farmer's market is staggering -- families with small children, hipsters wearing their flowy skirts, older people walking arm in arm. They carry their totes, getting ready to load them with what the sellers have to offer.
And what, exactly, do they offer? It is always fascinating to see things move on from season to season, and see what people are offering. One seller offers carrots in plenty of different colors (my favorite are the purple ones), while another offers potatoes in a red, white and blue mixture. Brussell sprouts are on display with their bright colors, while the herbs offer a delicious scent in the air.
You continue down to also find the fish monger offering his cuts of the day from his chilled truck, ranging from expensive Ahi tuna to reasonable snapper. There are also honey distributors, bread bakers and even hummus and the world's best tzatzki, a delicious yogurt, cucumber and garlic dip.
As time goes on, you continue to wander, maybe getting a sweet corn tamale or buying a bunch of flowers, sampling the sweet strawberries and oranges that may be available from some of the growers. Occasionally, I even swing by the arts and crafts fair nearby to see what's available there.
But eventually, I return home with the goodies that only the freshest growers provide. I try to use them as fast as I can, so as not to waste. But I remember talking to all the growers and shoppers, who tell me the best way to prepare something that I may not have worked with before, but there is some room left for experimentation. But no matter what, in order to get the best food, get the best ingredients to play with.
Here is one of my favorite recipes, and I used a lot of what I got at the farmer's market. B'tayavon!
ZUCCHINI AND POTATOES GRATIN
7 small zucchini, or 5 medium
2-3 cups small potatoes (see quick tip)
1/4 cup olive oil
1 1/2 cups parmesan cheese
2 tablespoons dried basil
Slice the zucchini and place in a deep baking dish. Chop the potatoes in to the same size chunks so they will bake at the same rate. Pour olive oil over them, along with salt, pepper, basil and 1 cup parmesan cheese. Mix until evenly coated, preferably with your hands.
Cover with foil and put into a 400 degree oven. Let cook for 20 minutes, then uncover. Add 1/2 cup parmesan cheese on top. Let cook for ten more minutes. Serve hot.
QUICK TIP: I get a mixed package of potatoes with this with rose, blue and white potatoes. It looks super-pretty with the zucchini. If you can't find these, regular white potatoes will do.
But there is a very special market that provides inspiration, and it's only once a week: on Sunday mornings. This time of the week has always been a time of reflection and joy for me, particularly from the ages of 13 to 18 when I was heading off to Hebrew High in L.A.
Now, on Sunday mornings, I head out to the Long Beach Marina, getting ready to look at the freshest fruits and vegetables at the local farmer's market. As I had mentioned before, there is nothing more that I like than people providing the fruits of their labors. Here, there are actual fruits and vegetables -- and some that would never see the light of day at a regular grocery store.
For me, crawling out of bed early in the morning, getting dressed, slipping on a hat and driving down to the end of the 605 is almost like a pilgrimage. Although there are some drawbacks -- such as pedestrians who forget that they're walking in the middle of a street when a car is coming -- for me, there is nothing more pleasurable. The sun is shining, and occasionally there is a breeze coming off the water.
The diversity of the people who come to the farmer's market is staggering -- families with small children, hipsters wearing their flowy skirts, older people walking arm in arm. They carry their totes, getting ready to load them with what the sellers have to offer.
And what, exactly, do they offer? It is always fascinating to see things move on from season to season, and see what people are offering. One seller offers carrots in plenty of different colors (my favorite are the purple ones), while another offers potatoes in a red, white and blue mixture. Brussell sprouts are on display with their bright colors, while the herbs offer a delicious scent in the air.
You continue down to also find the fish monger offering his cuts of the day from his chilled truck, ranging from expensive Ahi tuna to reasonable snapper. There are also honey distributors, bread bakers and even hummus and the world's best tzatzki, a delicious yogurt, cucumber and garlic dip.
As time goes on, you continue to wander, maybe getting a sweet corn tamale or buying a bunch of flowers, sampling the sweet strawberries and oranges that may be available from some of the growers. Occasionally, I even swing by the arts and crafts fair nearby to see what's available there.
But eventually, I return home with the goodies that only the freshest growers provide. I try to use them as fast as I can, so as not to waste. But I remember talking to all the growers and shoppers, who tell me the best way to prepare something that I may not have worked with before, but there is some room left for experimentation. But no matter what, in order to get the best food, get the best ingredients to play with.
Here is one of my favorite recipes, and I used a lot of what I got at the farmer's market. B'tayavon!
ZUCCHINI AND POTATOES GRATIN
7 small zucchini, or 5 medium
2-3 cups small potatoes (see quick tip)
1/4 cup olive oil
1 1/2 cups parmesan cheese
2 tablespoons dried basil
Slice the zucchini and place in a deep baking dish. Chop the potatoes in to the same size chunks so they will bake at the same rate. Pour olive oil over them, along with salt, pepper, basil and 1 cup parmesan cheese. Mix until evenly coated, preferably with your hands.
Cover with foil and put into a 400 degree oven. Let cook for 20 minutes, then uncover. Add 1/2 cup parmesan cheese on top. Let cook for ten more minutes. Serve hot.
QUICK TIP: I get a mixed package of potatoes with this with rose, blue and white potatoes. It looks super-pretty with the zucchini. If you can't find these, regular white potatoes will do.
Sunday, January 3, 2010
Unorthodox flavors
On Friday, I got a call from my friend Ezra. Ezra has a very special place among my group of friends, which is also occupied by my friends Eve and Lindsay -- namely, he knew me during my awkward stage of adolescence. He invited me over for Shabbat dinner at his place at the last second. Naturally, I accepted. Ari was too tired, so he stayed home.
When I walked inside Ezra's house, I found his counters covered with different vegetables and a cookbook opened to a recipe of broccoli rabe. It turns out that he was making recipes from a vegetarian cookbook produced by monks from a hidden temple, where the food is supposed to be delicious. This meal was a vegan one, consisting of a slaw, the rabe and raspberry-glazed beets.
Ezra's girlfriend, Eden, Rae and I helped him cook, producing some of the most unique smells I could have imagined. We sat down to a late dinner, and we set the table -- which, to my surprise, only had bowls and forks. I was confused -- weren't we going to eat our food on plates? This was confusing.
We made kiddush and sat down. Ezra then explained that we were supposed to eat one item of food at a time, in order to appreciate the flavors of each of the dishes that we were about to eat. That was the reason why we each had a bowl.
We started the slaw first, passing it around the table and enjoying the conversation. I tasted it, and enjoyed the simplicity of the flavors. I could taste it all -- the crunch of the cabbage, the sweetness of the carrots, and the nuttiness of the sesame seeds. There was nothing to distract me. We then passed around the rabe -- the ginger and honey flavors shot out at me. Not everyone liked the beets, but I did enjoy the unique flavor of it. Even sipping our apple cider, flavored with a sprig of rosemary, added something very special to our meal.
Each flavor was unique and unusual, but in its own way worked. I would have never thought that rosemary would have gone into apple cider, but it provided a great refreshing flavor -- one that I will revisit when the weather turns warmer. But because we took our time, I was able to appreciate it all.
I realized how American eating can sometimes make us forget to really savor our food, and really appreciate it and enjoy it. I felt so different after I ate this way. My body felt rejuvenated, like it experienced something new. Perhaps it's the fact that I ate a meal consisting exclusively of vegetables. But I think it also had something to do with the fact that I was really able to love what I was eating. I took every flavor in, simple as they were, and absorbed it into my body. It was something I thoroughly enjoyed.
In honor of Ezra's amazing food, I'm putting in my own salad. It's a simple garbanzo bean salad that my mother-in-law makes. The flavors may not be as unusual, but it has those same simple flavors as Ezra's dishes.
GARBANZO SALAD
1 can garbanzo beans
1/2 red onion, finely diced
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1 tablespoon garlic powder
Salt and pepper
Drain garbanzo beans in sieve and rinse. Place in bowl. Add red onion, parsley, lemon juice, garlic powder and salt and pepper. Mix. Allow to sit for at least 15 minutes to pickle onion slightly. Serve.
When I walked inside Ezra's house, I found his counters covered with different vegetables and a cookbook opened to a recipe of broccoli rabe. It turns out that he was making recipes from a vegetarian cookbook produced by monks from a hidden temple, where the food is supposed to be delicious. This meal was a vegan one, consisting of a slaw, the rabe and raspberry-glazed beets.
Ezra's girlfriend, Eden, Rae and I helped him cook, producing some of the most unique smells I could have imagined. We sat down to a late dinner, and we set the table -- which, to my surprise, only had bowls and forks. I was confused -- weren't we going to eat our food on plates? This was confusing.
We made kiddush and sat down. Ezra then explained that we were supposed to eat one item of food at a time, in order to appreciate the flavors of each of the dishes that we were about to eat. That was the reason why we each had a bowl.
We started the slaw first, passing it around the table and enjoying the conversation. I tasted it, and enjoyed the simplicity of the flavors. I could taste it all -- the crunch of the cabbage, the sweetness of the carrots, and the nuttiness of the sesame seeds. There was nothing to distract me. We then passed around the rabe -- the ginger and honey flavors shot out at me. Not everyone liked the beets, but I did enjoy the unique flavor of it. Even sipping our apple cider, flavored with a sprig of rosemary, added something very special to our meal.
Each flavor was unique and unusual, but in its own way worked. I would have never thought that rosemary would have gone into apple cider, but it provided a great refreshing flavor -- one that I will revisit when the weather turns warmer. But because we took our time, I was able to appreciate it all.
I realized how American eating can sometimes make us forget to really savor our food, and really appreciate it and enjoy it. I felt so different after I ate this way. My body felt rejuvenated, like it experienced something new. Perhaps it's the fact that I ate a meal consisting exclusively of vegetables. But I think it also had something to do with the fact that I was really able to love what I was eating. I took every flavor in, simple as they were, and absorbed it into my body. It was something I thoroughly enjoyed.
In honor of Ezra's amazing food, I'm putting in my own salad. It's a simple garbanzo bean salad that my mother-in-law makes. The flavors may not be as unusual, but it has those same simple flavors as Ezra's dishes.
GARBANZO SALAD
1 can garbanzo beans
1/2 red onion, finely diced
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
1 tablespoon garlic powder
Salt and pepper
Drain garbanzo beans in sieve and rinse. Place in bowl. Add red onion, parsley, lemon juice, garlic powder and salt and pepper. Mix. Allow to sit for at least 15 minutes to pickle onion slightly. Serve.
Friday, January 1, 2010
Chili out for the New Year
My mother has a friend named Rena (not to be confused with this girl over here). Rena is a fascinating person and -- there is really no better word for it -- cool. She is also a lady with an amazing New Year's Day tradition.
Let me just say before I continue I have nothing against Southern California's two strongest New Year's Day traditions: waking up to watch the Rose Parade on channel 5 the Rose Bowl (in fact, I watched the Rose Parade first thing this morning. I only have to say two things: sledding dogs and marching band doing "Thriller"). I also have nothing against New Year's breakfasts at Denny's or IHOP -- in fact, I did breakfast at IHOP last year. But Rena's house on New Year's Day is amazing.
Here's how it worked: Rena would invite us all to her amazing Craftsman-style home in the heart of Central Los Angeles. When you were there, it was almost like you weren't in Los Angeles of present day anymore, but far away, possibly out in the country. In the meantime, she would feed you chili and cornbread, and then you would fill out one of her world-famous questionnaires for New Year's.
The questionnaire would feature everything, such as who you thought would win the Best Picture Oscar that year or simply what you wanted to do that year. Then Rena would put them in envelopes and label them with your name. The following year, when you came to her house, you would get back your questionnaire from the previous New Year's Day, followed by a new one to fill out. You would see how far you came, and how far you had to go. This tradition would continue year after year.
The amazing thing about this questionnaire is that sometimes the craziest things you wanted would happen -- and, occasionally, would regret that you got what you wished for. Sometimes, life got in the way. But this tradition always rang true. It was fun and hilarious, but at the same time sacred. It was almost as if you were sealing your greatest wishes and sending them upwards.
Maybe for next year, I will do a tradition like this. In the meantime, I will settle for cleaning up things after last night's shindig, and looking forward to celebrating the "Jew Year" with friends tomorrow night -- and a performance by Moshav band.
In honor of Rena's chili, here is my favorite chili recipe -- chocolate chili. For those who are vegan, I think you can substitute soy crumbles, and it will be just as delicious. Just make sure to add some oil to create the roux with the chocolate.
CHOCOLATE CHILI
2 pounds ground beef or chuck roast cut up (see quick tip 1)
Salt and pepper
1 large onion
3 cloves garlic
3 tablespoons oil
1/4 cup cocoa powder
2 cans kidney beans
2 cans crushed tomatoes
1 cup water with 1 tablespoon beef bullion
1 teaspoon cumin
1 bay leaf
1 teaspoon crushed red pepper flakes or hot sauce (see quick tip 2)
Vegetables (see quick tip 3)
Heat up a soup pot to medium-to-high heat. Add the oil. Season the ground beef with salt and pepper. Dice the onion and garlic. When the oil is hot, add the garlic, onion and ground beef. Make sure the ground beef is browned; it does not necessarily have to be cooked through. Add the cocoa powder and stir, making sure it picks up all the fatty juices.
Add the kidney beans, tomatoes, water with bullion and bay leaf. Allow to come up to a simmer. Add in the cumin and pepper flakes. Allow to simmer for 30 minutes.
Add any desired vegetables. Allow to simmer for 5-10 minutes. Serve hot, with rice or cous cous if it’s super-spicy.
Quick Tip 1: This recipe is great if you have leftover fatty meat such as a chuck roast. You can skip the browning section of the recipe. Just make sure that the meat heats enough to release the fat. At that point the cocoa powder can be added.
Quick Tip 2: I’m not a major spice freak, but I will definitely turn it up when it comes to chili. Other people don’t feel like I do. My suggestion, like with any spices, is to season the dish to your liking.
Quick Tip 3: The beauty of chili is that you can add whatever you want to it, as long as it’s got the tomatoes, beans and is spicy. However, since this is chocolate chili and you don’t want it too sweet, I recommend that you stick to vegetables like broccoli, cauliflower and zucchini and stay away from sweeter veggies like red peppers and carrots.
Let me just say before I continue I have nothing against Southern California's two strongest New Year's Day traditions: waking up to watch the Rose Parade on channel 5 the Rose Bowl (in fact, I watched the Rose Parade first thing this morning. I only have to say two things: sledding dogs and marching band doing "Thriller"). I also have nothing against New Year's breakfasts at Denny's or IHOP -- in fact, I did breakfast at IHOP last year. But Rena's house on New Year's Day is amazing.
Here's how it worked: Rena would invite us all to her amazing Craftsman-style home in the heart of Central Los Angeles. When you were there, it was almost like you weren't in Los Angeles of present day anymore, but far away, possibly out in the country. In the meantime, she would feed you chili and cornbread, and then you would fill out one of her world-famous questionnaires for New Year's.
The questionnaire would feature everything, such as who you thought would win the Best Picture Oscar that year or simply what you wanted to do that year. Then Rena would put them in envelopes and label them with your name. The following year, when you came to her house, you would get back your questionnaire from the previous New Year's Day, followed by a new one to fill out. You would see how far you came, and how far you had to go. This tradition would continue year after year.
The amazing thing about this questionnaire is that sometimes the craziest things you wanted would happen -- and, occasionally, would regret that you got what you wished for. Sometimes, life got in the way. But this tradition always rang true. It was fun and hilarious, but at the same time sacred. It was almost as if you were sealing your greatest wishes and sending them upwards.
Maybe for next year, I will do a tradition like this. In the meantime, I will settle for cleaning up things after last night's shindig, and looking forward to celebrating the "Jew Year" with friends tomorrow night -- and a performance by Moshav band.
In honor of Rena's chili, here is my favorite chili recipe -- chocolate chili. For those who are vegan, I think you can substitute soy crumbles, and it will be just as delicious. Just make sure to add some oil to create the roux with the chocolate.
CHOCOLATE CHILI
2 pounds ground beef or chuck roast cut up (see quick tip 1)
Salt and pepper
1 large onion
3 cloves garlic
3 tablespoons oil
1/4 cup cocoa powder
2 cans kidney beans
2 cans crushed tomatoes
1 cup water with 1 tablespoon beef bullion
1 teaspoon cumin
1 bay leaf
1 teaspoon crushed red pepper flakes or hot sauce (see quick tip 2)
Vegetables (see quick tip 3)
Heat up a soup pot to medium-to-high heat. Add the oil. Season the ground beef with salt and pepper. Dice the onion and garlic. When the oil is hot, add the garlic, onion and ground beef. Make sure the ground beef is browned; it does not necessarily have to be cooked through. Add the cocoa powder and stir, making sure it picks up all the fatty juices.
Add the kidney beans, tomatoes, water with bullion and bay leaf. Allow to come up to a simmer. Add in the cumin and pepper flakes. Allow to simmer for 30 minutes.
Add any desired vegetables. Allow to simmer for 5-10 minutes. Serve hot, with rice or cous cous if it’s super-spicy.
Quick Tip 1: This recipe is great if you have leftover fatty meat such as a chuck roast. You can skip the browning section of the recipe. Just make sure that the meat heats enough to release the fat. At that point the cocoa powder can be added.
Quick Tip 2: I’m not a major spice freak, but I will definitely turn it up when it comes to chili. Other people don’t feel like I do. My suggestion, like with any spices, is to season the dish to your liking.
Quick Tip 3: The beauty of chili is that you can add whatever you want to it, as long as it’s got the tomatoes, beans and is spicy. However, since this is chocolate chili and you don’t want it too sweet, I recommend that you stick to vegetables like broccoli, cauliflower and zucchini and stay away from sweeter veggies like red peppers and carrots.
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