MARTIN
When I was growing up in northern California, before my family moved down to Thousand Oaks when I was 10, I loved learning about one man more than anyone I could think of. His name was Martin Luther King, Jr.
I picked up every book I could read about this man. I did numerous biographies on him. I was inspired. This man stood up for something he believed in. He was even willing to die for it, because it was so deep in his core. He was a man of faith, and although, as I would later learn, he wasn't a perfect man, he was willing to do what it took for freedom, even going to jail for it.
The most amazing thing is that later I would look at pictures of him marching. There were Rabbis standing by Martin Luther King. Abraham Joshua Heschel, who is considered by many as one of the great minds of the conservative movement, was often there right beside them. They were friends, as they both loved their faiths, but sought for something more.
Later on, I would see pictures of other Jewish people getting involved in the Civil Rights movements, holding vigils and walking with Martin. They would travel with him, get arrested with him and integrate themselves as a serious part of this movement. I'm sure that some people wonder why Jewish people would do this. We were as free as we could be -- although I realize now that we knew that we weren't always.
Twenty years before Martin Luther King stood at the Lincoln Memorial and said that he had a dream, Jews in Europe were being rounded up by the thousands. They were raped, tortured, tested on and killed in the number of six million. We remembered what it was like to have persecution, so when images of African-Americans in the South being sprayed by hoses and bitten by dogs came, we felt something inside of us. We had to be a part of it.
It makes me frustrated that there have been problems in recent years between communities of African-Americans and Jews, particularly those in New York. I have also found frustration for my African-American friends who are Jewish, but who may not be identified as Jewish because of the color of their skin (by the way, this is not only common for them -- I have heard complaints from my other Jewish friends who have darker skin). Martin did not work so hard for things like this to still happen in the world.
My feeling is that we are all a part of this world, so we should work and be together peacefully. We should understand each other and learn about each other. I don't know if we can do this through food, but the truth is that we have to find a way to be a part of this world together.
Martin, you will always be an inspiration. You taught me to never limit myself, and taught me there are some things worth fighting for, even dying for. In honor of Martin's southern roots, here is a recipe to enjoy.
JAMBALAYA PASTA
1 package soy chorizo (see Quick Tip)
1 (16 oz.) package spaghetti
1 tablespoon oil
1 large onion
4 garlic cloves
2 zucchini
1 yellow squash
1 carrot
1 red pepper
1 can white beans
¼ teaspoon hot sauce, or to taste
1 tablespoon lemon juice
Cook the pasta and drain according to box directions. Finely chop the garlic and dice the onion. Slice the zucchini into 1/4 inch half moon shapes, while keeping the squash round. Dice the pepper and carrot. Drain and rinse the white beans.
Heat the oil in a large saucepan. Throw in the onion and garlic, seasoning with salt slightly so they will soften. Cut open the casing on the soy chorizo and add to the onion and garlic. Stir until evenly coated. Add the other vegetables, and season with salt and pepper. Allow them to soften. Add the beans last.
Mix the vegetable mixture with the pasta. Add the lemon juice and hot sauce to taste. Season with salt and pepper and serve.
QUICK TIP: Soy chorizo can be found at your local market. If you can find kosher chorizo, as we have in LA, you can use it in place of the soy variety.
Monday, January 18, 2010
Friday, January 15, 2010
Nony and Me
Today is January 15. For many people, this date means nothing, but the truth is that this day is special. It's all because of Nony.
On January 15, 1918, my grandmother, Regina Abrevaya, was born, the daughter of a Sephardic, or Western European Jewish, family. In 1940, my Uncle Victor, her son, was born. It would also be the birthday of my cousin Vanessa. But the truth of the matter is that I remember that day belonging to my grandmother -- or, as we called her, Nony.
My grandmother was the youngest of four children, the spoiled baby. She married my grandfather, Joseph Amira, when she was 20 years old, and was married for the next 66 years of her life. She became a dominant force in her household, particularly in the kitchen. This woman was possibly one of the world's greatest cooks, making great food with plenty of flavor.
With her Sephardic heritage, my grandmother made the traditional dishes of Turkey, where her family was from. Since her family was from the Mediterranean, the food style was very different. There was more emphasis on fresh vegetables, eggs, fish and cheeses from the region, such as feta. It didn't help that for most of her life, she was poor, so unable to afford meat. I realize now how much influence her cooking styles had on mine, as I tend to forego meat for a long time in favor of vegetables.
In June 1982, I was born, and as is customary in Sephardic tradition, I was named after my living grandmother. My middle name, Victoria, came from my great uncle Victor, Nony's brother, who died three months before my birth. But my grandmother was extra protective of me, saying, "Tiene mi nombre," or, "You have my name." She often called me her namesake.
As a kid marching around her house, I didn't think much about the process of food -- my grandmother's cooking was simply delicious. I would often sit on her left-hand side at the dining room table, enjoying the delicious borecas and fretada that she would make, sharing a hard-boiled egg with her; my grandmother loved the yolk, whereas I liked the white.
I always remembered her smile, her complete and utter joy. Her mischievousness is something she passed on to me, but she was also clever. She was honest, and yet loving. I will never forget standing next to her, with her 4'10 frame against my 5'11 one, and her slapping me, saying, "You dumb kid!" Her voice with that sentence still resonates in my head.
I will miss her every day of my life, although I was fortunate to have her for so many years. I was happy that she knew Ari, and that she recognized that he would be the man that I would marry. I have many great stories with her (I'm sure a few will pop up from time to time), but today, on her birthday, I will remember the lady who was so protective of her granddaughter and proud of what she had become.
When we parted ways on this Earth, I hope that she left with a sense that things were going to be okay for me. Things would get difficult, but she taught me everything she could about love, about life and about what it means to truly live. I will love and miss her always.
In tribute to her, here is one of the delicious meat dishes she used to make for us. She always used this cheaper cut, and It was always a favorite.
NONY'S MINUTE STEAKS
Minute steaks (see quick tip 1)
1 tablespoon olive oil
1 bay leaf
5-6 cloves
4 cups water + 4 teaspoons beef bullion
1 teaspoon cumin
2 tablespoons garlic powder
Dash salt & pepper
Heat the olive oil in a large, deep skillet over medium heat. Be careful that it doesn’t smoke. Meanwhile, rub the steaks with garlic powder, salt and pepper.
Once oil is hot, put the steaks in the pan. Allow them to cook, turning over to sear. Once the steaks develop a golden-brown crust, cover them with the water and bullion. Add the bay leaf, cloves and cumin. Turn down the heat to low and cover.
Allow them to simmer for 2-3 hours. The meat is ready when it is fork-tender. Make sure to check regularly, as the water will tend to reduce as time goes on. If this happens, just add more water to the pot.
Quick Tip 1: The best part about this recipe is that it can work for as many or as few minute steaks as you have. I usually get mine in a package of three that I cook all at once, and I can save the rest for later. The trick is just to make sure that the water covers all of them.
Quick Tip 2: With a recipe like this, if you don't have three hours to watch it, a slow cooker is a fabulous alternative. Just sear the meat, transfer to the cooker, put the water/bouillon in and put on low. Let it simmer for six hours to get that same consistency.
On January 15, 1918, my grandmother, Regina Abrevaya, was born, the daughter of a Sephardic, or Western European Jewish, family. In 1940, my Uncle Victor, her son, was born. It would also be the birthday of my cousin Vanessa. But the truth of the matter is that I remember that day belonging to my grandmother -- or, as we called her, Nony.
My grandmother was the youngest of four children, the spoiled baby. She married my grandfather, Joseph Amira, when she was 20 years old, and was married for the next 66 years of her life. She became a dominant force in her household, particularly in the kitchen. This woman was possibly one of the world's greatest cooks, making great food with plenty of flavor.
With her Sephardic heritage, my grandmother made the traditional dishes of Turkey, where her family was from. Since her family was from the Mediterranean, the food style was very different. There was more emphasis on fresh vegetables, eggs, fish and cheeses from the region, such as feta. It didn't help that for most of her life, she was poor, so unable to afford meat. I realize now how much influence her cooking styles had on mine, as I tend to forego meat for a long time in favor of vegetables.
In June 1982, I was born, and as is customary in Sephardic tradition, I was named after my living grandmother. My middle name, Victoria, came from my great uncle Victor, Nony's brother, who died three months before my birth. But my grandmother was extra protective of me, saying, "Tiene mi nombre," or, "You have my name." She often called me her namesake.
As a kid marching around her house, I didn't think much about the process of food -- my grandmother's cooking was simply delicious. I would often sit on her left-hand side at the dining room table, enjoying the delicious borecas and fretada that she would make, sharing a hard-boiled egg with her; my grandmother loved the yolk, whereas I liked the white.
I always remembered her smile, her complete and utter joy. Her mischievousness is something she passed on to me, but she was also clever. She was honest, and yet loving. I will never forget standing next to her, with her 4'10 frame against my 5'11 one, and her slapping me, saying, "You dumb kid!" Her voice with that sentence still resonates in my head.
I will miss her every day of my life, although I was fortunate to have her for so many years. I was happy that she knew Ari, and that she recognized that he would be the man that I would marry. I have many great stories with her (I'm sure a few will pop up from time to time), but today, on her birthday, I will remember the lady who was so protective of her granddaughter and proud of what she had become.
When we parted ways on this Earth, I hope that she left with a sense that things were going to be okay for me. Things would get difficult, but she taught me everything she could about love, about life and about what it means to truly live. I will love and miss her always.
In tribute to her, here is one of the delicious meat dishes she used to make for us. She always used this cheaper cut, and It was always a favorite.
NONY'S MINUTE STEAKS
Minute steaks (see quick tip 1)
1 tablespoon olive oil
1 bay leaf
5-6 cloves
4 cups water + 4 teaspoons beef bullion
1 teaspoon cumin
2 tablespoons garlic powder
Dash salt & pepper
Heat the olive oil in a large, deep skillet over medium heat. Be careful that it doesn’t smoke. Meanwhile, rub the steaks with garlic powder, salt and pepper.
Once oil is hot, put the steaks in the pan. Allow them to cook, turning over to sear. Once the steaks develop a golden-brown crust, cover them with the water and bullion. Add the bay leaf, cloves and cumin. Turn down the heat to low and cover.
Allow them to simmer for 2-3 hours. The meat is ready when it is fork-tender. Make sure to check regularly, as the water will tend to reduce as time goes on. If this happens, just add more water to the pot.
Quick Tip 1: The best part about this recipe is that it can work for as many or as few minute steaks as you have. I usually get mine in a package of three that I cook all at once, and I can save the rest for later. The trick is just to make sure that the water covers all of them.
Quick Tip 2: With a recipe like this, if you don't have three hours to watch it, a slow cooker is a fabulous alternative. Just sear the meat, transfer to the cooker, put the water/bouillon in and put on low. Let it simmer for six hours to get that same consistency.
Thursday, January 14, 2010
A Journey Along Second Street
Long Beach is a truly amazing place. I grew up in Thousand Oaks, a place that was so white that white bread was insanely jealous and left me saying, "Where is everybody?" After I graduated high school, I slowly upgraded, going from the San Fernando Valley to Fullerton, and then finally settling in Long Beach with Ari.
It makes sense that I would settle in an area like this. Long Beach is considered one of the most diverse cities in the country. And there are so many places that are so unique to Long Beach -- hanging around downtown, close to the port; walking about Bixby Knolls and its quaint little shops; and I forgot the mention all the charms of Retro Row on Fourth Street.
But Second Street is a very special place for me. It runs through Naples and Belmont Shore, which is known as "The Shore" to the locals. Lucky for me, Ari and don't live that far away. I'm able to get down there in 10 or 15 minutes, and enjoy all of its pleasures. The most amazing thing? It seems like one of the few places in the world where big company stores and restaurants, such as BJs and The Gap, live amongst the local stores that have set up shop along the street.
After I struggle to find parking for a bit, I go to my favorite stops. There are certain places that I always seem to visit when I come down here. Usually, the sun is shining bright and people are enjoying the weather by walking around, usually in the latest fashion trends. Near the coffee shops, locals gather with their adorable pooches (as Second Street is several blocks away from our local dog beach) and friends to discuss what's going on in their lives.
If I'm meeting my lovely friend Mandy, we will meet at the local Coffee Bean, where we'll sip on coffee and chai s (and FYI, Coffee Bean and all of its products are hechshered! It's a kosher place) and talk about all the craziness going on in our lives. However, if Josh wants to go kayaking, there is sometimes a visit to Peet's Coffee, then a trip down Second Street down to Bayshore to the beach there, where you can rent kayaks for $8 an hour.
If I'm in an unusual mood, I will visit Powell's Candy Shop, where they have numerous varieties of Jelly Bellys (my favorite Jelly Bean) and it looks like something in an imaginary world. There are drawers filled with various chocolates and candies, and "Willy Wonka and the Chocolate Factory" playing on a screen in the back of the store. There is also every type of candy imaginable. It reminds me almost of Honeydukes in the Harry Potter series of books.
If I am going to have a bite to eat (yes, I eat hot dairy when I go out), I swing into one of the more famous local restaurants, Open Sesame. For a YBK like me, it's a great menu -- everything is marked vegetarian, vegan or raw -- and you can get a good meal for less than you'd sometimes pay for in a non-sit down joint. Plus, you can't beat the flavors. It's Lebanese cuisine, which is very similar to other Middle Eastern foods, with tabouleh salad, hummus, pita and the best falafel ever. On top of it, I only have two words for people who have been there: fried potatoes. Thinking about them makes my mouth water.
Then, I head further down Second Street to two other destinations. Babette's has fresh French bread, one of my greatest weaknesses. And then I come to We Olive, where you can do -- get this -- an olive oil tasting. It's quite an unusual experience, but one that really tests the palette. You have the grassy flavors, the lemony ones, and all the varieties in between. I enjoyed my experience there immensely.
After that (and maybe a glance through the racks at Buffalo Exchange), I am usually on my way home. Although Ari and I would never move down to The Shore (did I mention the back parking?), I am always enchanted. It's so special, and it really symbolizes community in a time where there may be none except on our computers.
On that note (and as a tribute to We Olive, my latest discovery on Second Street), today's recipe is for parmesan eggplant. This happens to be a favorite of my friend Lisa's. Enjoy!
PARMESAN EGGPLANT
1 eggplant
2 cups grated parmesan cheese
¼ cup olive oil
Wash the eggplant and cut and discard the ends. Slice the eggplant into 1/2 inch slices (see Quick Tip 1). Meanwhile, spray a cookie sheet with non-stick cooking spray.
Pour the oil into a small bowl and put the cheese onto a plate. Using a pastry brush, brush each side of the slice with olive oil and coat each side with the cheese. Put it onto the cookie sheet. Continue this until all the slices are coated. When completed, put into the refrigerator to chill for 30 minutes.
Preheat the oven for 350 degrees. Put the eggplant in and bake for a half an hour until the cheese is golden brown. Serve hot.
Quick Tip 1: Eggplant is delicious, but once sliced, it turns brown fast if left out that way. Make sure to immediately proceed with the recipe if you have already cut it up. If it’s still green in the middle, discard it: it’ll be bitter when you cook it.
Quick Tip 2: This recipe should be served immediately. As delicious as it is, it doesn't seem to work once it cools down and then is reheated.
It makes sense that I would settle in an area like this. Long Beach is considered one of the most diverse cities in the country. And there are so many places that are so unique to Long Beach -- hanging around downtown, close to the port; walking about Bixby Knolls and its quaint little shops; and I forgot the mention all the charms of Retro Row on Fourth Street.
But Second Street is a very special place for me. It runs through Naples and Belmont Shore, which is known as "The Shore" to the locals. Lucky for me, Ari and don't live that far away. I'm able to get down there in 10 or 15 minutes, and enjoy all of its pleasures. The most amazing thing? It seems like one of the few places in the world where big company stores and restaurants, such as BJs and The Gap, live amongst the local stores that have set up shop along the street.
After I struggle to find parking for a bit, I go to my favorite stops. There are certain places that I always seem to visit when I come down here. Usually, the sun is shining bright and people are enjoying the weather by walking around, usually in the latest fashion trends. Near the coffee shops, locals gather with their adorable pooches (as Second Street is several blocks away from our local dog beach) and friends to discuss what's going on in their lives.
If I'm meeting my lovely friend Mandy, we will meet at the local Coffee Bean, where we'll sip on coffee and chai s (and FYI, Coffee Bean and all of its products are hechshered! It's a kosher place) and talk about all the craziness going on in our lives. However, if Josh wants to go kayaking, there is sometimes a visit to Peet's Coffee, then a trip down Second Street down to Bayshore to the beach there, where you can rent kayaks for $8 an hour.
If I'm in an unusual mood, I will visit Powell's Candy Shop, where they have numerous varieties of Jelly Bellys (my favorite Jelly Bean) and it looks like something in an imaginary world. There are drawers filled with various chocolates and candies, and "Willy Wonka and the Chocolate Factory" playing on a screen in the back of the store. There is also every type of candy imaginable. It reminds me almost of Honeydukes in the Harry Potter series of books.
If I am going to have a bite to eat (yes, I eat hot dairy when I go out), I swing into one of the more famous local restaurants, Open Sesame. For a YBK like me, it's a great menu -- everything is marked vegetarian, vegan or raw -- and you can get a good meal for less than you'd sometimes pay for in a non-sit down joint. Plus, you can't beat the flavors. It's Lebanese cuisine, which is very similar to other Middle Eastern foods, with tabouleh salad, hummus, pita and the best falafel ever. On top of it, I only have two words for people who have been there: fried potatoes. Thinking about them makes my mouth water.
Then, I head further down Second Street to two other destinations. Babette's has fresh French bread, one of my greatest weaknesses. And then I come to We Olive, where you can do -- get this -- an olive oil tasting. It's quite an unusual experience, but one that really tests the palette. You have the grassy flavors, the lemony ones, and all the varieties in between. I enjoyed my experience there immensely.
After that (and maybe a glance through the racks at Buffalo Exchange), I am usually on my way home. Although Ari and I would never move down to The Shore (did I mention the back parking?), I am always enchanted. It's so special, and it really symbolizes community in a time where there may be none except on our computers.
On that note (and as a tribute to We Olive, my latest discovery on Second Street), today's recipe is for parmesan eggplant. This happens to be a favorite of my friend Lisa's. Enjoy!
PARMESAN EGGPLANT
1 eggplant
2 cups grated parmesan cheese
¼ cup olive oil
Wash the eggplant and cut and discard the ends. Slice the eggplant into 1/2 inch slices (see Quick Tip 1). Meanwhile, spray a cookie sheet with non-stick cooking spray.
Pour the oil into a small bowl and put the cheese onto a plate. Using a pastry brush, brush each side of the slice with olive oil and coat each side with the cheese. Put it onto the cookie sheet. Continue this until all the slices are coated. When completed, put into the refrigerator to chill for 30 minutes.
Preheat the oven for 350 degrees. Put the eggplant in and bake for a half an hour until the cheese is golden brown. Serve hot.
Quick Tip 1: Eggplant is delicious, but once sliced, it turns brown fast if left out that way. Make sure to immediately proceed with the recipe if you have already cut it up. If it’s still green in the middle, discard it: it’ll be bitter when you cook it.
Quick Tip 2: This recipe should be served immediately. As delicious as it is, it doesn't seem to work once it cools down and then is reheated.
Wednesday, January 13, 2010
Goodbye, Adam Riley
On Saturday night, we wished a bon voyage to a special person. Adam Riley is as loyal a friend that could come your way. Funny, smart and lovable, this guy often becomes the life of the party. On Friday, he will be leaving for Israel. For those of us who know him well, we will miss him terribly.
But there is another part of Adam's journey that I forgot to mention: He will be spending eight months in Israel, but after that four months in Tuscany making wine. Because if there's one thing you need to know about Adam Riley, it's that he loves wine. He tastes wine like a pro, and has all the equipment to prove it.
The first time I met him, we were at a wine and cheese party for JewC, one of the numerous Orange County young adults groups, and the one handled by my friend Rae. It was cocktail-style attire, so he was wearing his best tux. He had provided all the wine for this event. He could have been a snob about how to taste, but he really wasn't: He constantly wore what I came to know as his standard cheery smile, explaining everything to those who didn't know.
Mind you, I had great wine before I met Adam. I once had some remnants of an $80 Herzog wine known as Covenant, a kosher cabernet sauvignon that is simply perfect. I enjoyed that glass of wine (and had a hangover the next morning, which should tell you how much of a lightweight I am). But I think if I drank it now, I would truly understand how great it is.
That's because Adam taught me to drink wine properly. Most people just slosh it down, but he taught me to really taste. I knew how to do some parts of it: swish, smell and taste. But he taught me how to understand the complexities of a really great wine. I needed to trust my palette, find the flavors for myself. I had to understand it.
At one point in the evening, he poured me a delicious red from Tuscany. Suddenly, I was tasting other elements of the wine: a deepness, a richness. It was so strange, and so I told him.
"Wow," he said. "You're a good taster."
Since then, I have learned the complexities of flavors in both my drinks and my food. From Adam, I learned to not just drin
k, but to enjoy. For me, if you want to just drink, get a beer. If you want to enjoy it, get a glass of good wine.
Mind you, due to my medication, I am not supposed to drink too much wine. But this is an important skill when it comes to cooking. If you learn the subtleties of wine, you can truly understand the other elements that come into the cooking process, and how each little thing that becomes involved with food can change it.
So, Adam, as a toast to you, I am going to include my recipe for chocolate chili, a rich dish that should go well with the right red wine. B'tayavon!
But there is another part of Adam's journey that I forgot to mention: He will be spending eight months in Israel, but after that four months in Tuscany making wine. Because if there's one thing you need to know about Adam Riley, it's that he loves wine. He tastes wine like a pro, and has all the equipment to prove it.
The first time I met him, we were at a wine and cheese party for JewC, one of the numerous Orange County young adults groups, and the one handled by my friend Rae. It was cocktail-style attire, so he was wearing his best tux. He had provided all the wine for this event. He could have been a snob about how to taste, but he really wasn't: He constantly wore what I came to know as his standard cheery smile, explaining everything to those who didn't know.
Mind you, I had great wine before I met Adam. I once had some remnants of an $80 Herzog wine known as Covenant, a kosher cabernet sauvignon that is simply perfect. I enjoyed that glass of wine (and had a hangover the next morning, which should tell you how much of a lightweight I am). But I think if I drank it now, I would truly understand how great it is.
That's because Adam taught me to drink wine properly. Most people just slosh it down, but he taught me to really taste. I knew how to do some parts of it: swish, smell and taste. But he taught me how to understand the complexities of a really great wine. I needed to trust my palette, find the flavors for myself. I had to understand it.
At one point in the evening, he poured me a delicious red from Tuscany. Suddenly, I was tasting other elements of the wine: a deepness, a richness. It was so strange, and so I told him.
"Wow," he said. "You're a good taster."
Since then, I have learned the complexities of flavors in both my drinks and my food. From Adam, I learned to not just drin
k, but to enjoy. For me, if you want to just drink, get a beer. If you want to enjoy it, get a glass of good wine.Mind you, due to my medication, I am not supposed to drink too much wine. But this is an important skill when it comes to cooking. If you learn the subtleties of wine, you can truly understand the other elements that come into the cooking process, and how each little thing that becomes involved with food can change it.
So, Adam, as a toast to you, I am going to include my recipe for chocolate chili, a rich dish that should go well with the right red wine. B'tayavon!
CHOCOLATE CHILI
2 pounds ground beef or chuck roast cut up (see quick tip1)
Salt and pepper
1 large onion
3 cloves garlic
3 tablespoons oil
¼ cup Dutch processed cocoa powder
2 cans kidney beans, drained
2 cans crushed tomatoes
1 cup water with 1 tablespoon beef bouillon, or 1 cup beef stock
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, preferably with some rice 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 up the heat 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.
Tuesday, January 12, 2010
Tea Time
On New Year's Eve, Patrice came with a little bag with a present inside. When I opened it the next morning, I found a beautiful glass jar, filled with an assortment of teas.
"I have been drinking more tea than I have water," Patrice told me later. She included some standards, such as Good Earth Tea, as well as some interesting flavors. The other night, I drank the Yogi Tea Calming Tea, and it was just delicious.
I know that in America, we live in a coffee world, and I do like coffee from time to time. But when it comes to drinking hot drinks, I will always grab tea first. In many coffee places, the concept of having tea is a strange one. They usually give you a tea bag and some hot water, and think that you'll be completely satisfied. Well, I for one am not. I could have that at home for less than what you are charging me at your shop.
Lucky for me, in Southern California we have amazing places like Coffee Bean and Tea Leaf and Peet's Coffee and Tea, where they actually consider tea drinkers and brew their tea from loose leaves. The flavors seem endless. In general, the numerous varieties of teas out in the world make me wonder why people don't consider them to be anything special.
They each have their own unique flavor, depending on the type of tea it is and what else is included. Some you can have just on its own, like a green tea. Others reveal their complex flavors through adding sugar or honey. Some teas you can add cream and they provide something special that may have not been there before. Hell, I love teas Middle Eastern style, complete with a sprig of mint and sugar.
I always wonder why tea drinking isn't more revered in the culinary world. We look for the subtleties of flavor in wine (as Adam Riley knows), or even in unexpected things such as olive oil (more on that later). So why not in a delicious drink that, like olive oil and wine, is also good for you?
In the meantime, enjoy a delicious noodle bowl, which would go perfectly with a cup of green tea. Eat it in the best of health.
NOODLE BOWLS
1 pound fettuccini or udon noodles
1 box soy strips, chicken or beef
1 red pepper
3 scallions
3 cloves garlic
1 cup snow peas
1 can stir fry veggies (see Kosher Alert!)
2 tablespoons sesame or canola oil, divided use
3 tablespoons hoison sauce
Cook and drain the noodles according to package directions. Meanwhile, heat a large skillet with oil over medium heat. Add the soy strips.
Finely chop the garlic. Chop the red pepper in ¼ inch pieces and the scallion to 1/8 inch pieces. Add them, along with the snow peas and can of stir fry veggies, to the soy strips. Make sure they are all cooked through. Combine the veggie mix with the noodles.
In a small bowl, thin out the hoison sauce with a small amount of water. Pour over the noodles and vegetables and serve.
Quick Tip 1: Kosher hoison sauce is a hard find, so if you can’t here’s a quick replacement for your bowl: 2 tablespoons of soy sauce with 2 tablespoons of honey. It’s a yummy substitute. Teriyaki is also a good substitute too, but can run a little thin.
Quick Tip 2: I am not usually a fan of whole wheat noodles, but I find that they go perfectly in these noodle bowls. Just make sure to find a thicker noodle.
KOSHER ALERT!: Although the stir-fry veggie combo of bamboo shoots, water chestnuts and baby corn are yummy, not all stir-fry veggies are created equal. As long as they come from China, they need a special hecsher. There are plenty of brands that aren’t from there, which don’t necessarily need a hecsher.
"I have been drinking more tea than I have water," Patrice told me later. She included some standards, such as Good Earth Tea, as well as some interesting flavors. The other night, I drank the Yogi Tea Calming Tea, and it was just delicious.
I know that in America, we live in a coffee world, and I do like coffee from time to time. But when it comes to drinking hot drinks, I will always grab tea first. In many coffee places, the concept of having tea is a strange one. They usually give you a tea bag and some hot water, and think that you'll be completely satisfied. Well, I for one am not. I could have that at home for less than what you are charging me at your shop.
Lucky for me, in Southern California we have amazing places like Coffee Bean and Tea Leaf and Peet's Coffee and Tea, where they actually consider tea drinkers and brew their tea from loose leaves. The flavors seem endless. In general, the numerous varieties of teas out in the world make me wonder why people don't consider them to be anything special.
They each have their own unique flavor, depending on the type of tea it is and what else is included. Some you can have just on its own, like a green tea. Others reveal their complex flavors through adding sugar or honey. Some teas you can add cream and they provide something special that may have not been there before. Hell, I love teas Middle Eastern style, complete with a sprig of mint and sugar.
I always wonder why tea drinking isn't more revered in the culinary world. We look for the subtleties of flavor in wine (as Adam Riley knows), or even in unexpected things such as olive oil (more on that later). So why not in a delicious drink that, like olive oil and wine, is also good for you?
In the meantime, enjoy a delicious noodle bowl, which would go perfectly with a cup of green tea. Eat it in the best of health.
NOODLE BOWLS
1 pound fettuccini or udon noodles
1 box soy strips, chicken or beef
1 red pepper
3 scallions
3 cloves garlic
1 cup snow peas
1 can stir fry veggies (see Kosher Alert!)
2 tablespoons sesame or canola oil, divided use
3 tablespoons hoison sauce
Cook and drain the noodles according to package directions. Meanwhile, heat a large skillet with oil over medium heat. Add the soy strips.
Finely chop the garlic. Chop the red pepper in ¼ inch pieces and the scallion to 1/8 inch pieces. Add them, along with the snow peas and can of stir fry veggies, to the soy strips. Make sure they are all cooked through. Combine the veggie mix with the noodles.
In a small bowl, thin out the hoison sauce with a small amount of water. Pour over the noodles and vegetables and serve.
Quick Tip 1: Kosher hoison sauce is a hard find, so if you can’t here’s a quick replacement for your bowl: 2 tablespoons of soy sauce with 2 tablespoons of honey. It’s a yummy substitute. Teriyaki is also a good substitute too, but can run a little thin.
Quick Tip 2: I am not usually a fan of whole wheat noodles, but I find that they go perfectly in these noodle bowls. Just make sure to find a thicker noodle.
KOSHER ALERT!: Although the stir-fry veggie combo of bamboo shoots, water chestnuts and baby corn are yummy, not all stir-fry veggies are created equal. As long as they come from China, they need a special hecsher. There are plenty of brands that aren’t from there, which don’t necessarily need a hecsher.
To Miep
Young, Broke and Kosher would like to salute Miep Gies, protector of Anne Frank's diary, helper to the eight people living in her attic and the face of the good people who tried their best to protect Jews during the Holocaust. She lived a long life, passing away at 100, yet always remained humble about what she did, never considering herself a hero.
Well, Miep, you are a hero. You allowed the memory of Anne to live on, and her diary gave a human face to the horrors of the Holocaust. You protected people in a time where people risked their lives to do the right thing. You also allowed more stories of courageous people during this time to come out, from Oskar Schindler to Catholic priests and nuns saving Jewish children. You may have felt you didn't do much, but you did a world of good simply by doing what was good.
Rest in peace, Miep, knowing that you were one, but you did so much more.
Well, Miep, you are a hero. You allowed the memory of Anne to live on, and her diary gave a human face to the horrors of the Holocaust. You protected people in a time where people risked their lives to do the right thing. You also allowed more stories of courageous people during this time to come out, from Oskar Schindler to Catholic priests and nuns saving Jewish children. You may have felt you didn't do much, but you did a world of good simply by doing what was good.
Rest in peace, Miep, knowing that you were one, but you did so much more.
Monday, January 11, 2010
Changes
Sorry for the delay in posting everyone. I will try to be more consistent from this point on...
It's a new year, and obviously one filled with changes. So far, it has been filled with engagements, graduations, weddings and overall people moving on with their lives. On Saturday, I saw two first-hand examples: I watched as my cousin Griffin, who for some odd reason I can't stop picturing as the world's cutest three-year-old, got his Eagle Scout commendation; then I said good-bye to a wonderful friend, Adam Riley, as he gets ready to spend eight months in Israel and then a few months in Tuscany making wine.
I find often, as a human race, that we are reluctant to change. We want things to stay exactly as they are, because they are comfortable, or the way they have always been (I could use this as an argument for so many things). Only if the situation is desperate enough we will spend our time crying to the stars, begging desperately for it because we feel like that we can't get through with our lives the way they are.
But what I have found is that change truly comes in its most purest form when it comes to us naturally. We grow and keep moving forward by earthly design. Let's face it, we're not growing backwards, although I am pretty confident that if there was a way, it would have already been patented and sold to the highest bidder. As much as we want to capture the way things were and put it in a bottle, it is fleeting and will never come back.
I do love the past, and trust me, I have some fabulous memories. As I was saying goodbye to Adam, I flashed back on all the fun times we had together, ranging from wine tasting (more about that later this week) to spending New Year's Eve and then half of New Year's Day with him at his house, camping out on his couch. There have been smiles, games and tons of laughter. And I think of Griffin and his sister, Lindzey, and all the wonderful times we had together and all the special things that we did while we were growing up -- such as singing to the Beatles and watching Star Wars together.
I think of Lindzey's bat mitzvah as another cousin, Hannah, will have her turn at the Torah next month. I sit at my desk and look at the Sock Buddy that Lindzey made as a part of her tzedakah project for her bat mitzvah, which since then has always had a home on top of my monitor. Lindzey has just graduated from college, and she has grown to be an amazing young lady, full of smarts and promise. She may not be that adorable seven-year-old with the bushy red hair anymore, but she is becoming an incredible person. And as wonderful as Hannah is now at 13, she will grow up and become amazing too, just like Lindzey. I imagine that all my cousins will do the exact same.
So now, I accept change -- for better and for worse, because it shapes us into the people that we become. We may linger on the past and what could have been, but moving forward and embracing life is what really makes the journey really worth it. We have to embrace the good and bad that comes our way. I love the memories that we had, but I know there are many more great memories to come. And that itself is a blessing.
So in the spirit of change, a little birdie suggested to me that I might want to consider putting on some healthier recipes. So I am going to put up the recipe for Polenta Pie. This one comes from Rachel Bookstein, an amazing woman, although I have changed it slightly over the course of time. It's vegan and super-healthy and tasty. Just remember what I told you about draining frozen spinach from Lasagna Florentine.
POLENTA PIE
3 cups fresh polenta (see quick tip 1)
1 package of frozen spinach, drained well
3 cloves garlic
1 onion
1 tablespoon olive oil
1 package soy crumbles
1 can seasoned tomato sauce or 2 cups spaghetti sauce
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons parmesan cheese (optional for dairy)
Preheat the oven to 350 degrees. Pour polenta into the bottom of a deep baking dish and allow to cool. Meanwhile, slice the onion, mince the garlic and defrost the spinach in the microwave.
Heat up a skillet with the oil. Put the onion and garlic and sautee until onion is just soft and season with salt and pepper. Remove from heat. When the spinach is done defrosting, take it out of the microwave and drain. (see quick tip 1) Add to the onion and garlic and stir.
Layer the spinach, garlic and onions on top of the polenta. Break up the soy crumbles and put them on top.
Pour the sauce over the crumbles, and top with basil, oregano and optional cheese. Put in the oven and bake for 20 minutes and serve.
Quick Tip 1: Making your own polenta is actually easier than it looks -- the ratio is one cup of corn meal to three cups of boiling water and a little salt. Stir it up until it becomes thick. If you like a little more flavor in your polenta, I sometimes add pareve chicken boullion. You can use a tube of polenta, heat it up in a saucepan and layer it, but I think making your own is better.
Quick Tip 2: If soy isn’t your thing, this can easily be translated to carnivores: substitute the soy crumbles for browned ground beef or turkey. Just cook it with the onion, garlic and spinach before you add it on top and leave out the cheese.
Quick Tip 3: You can add any other vegetables to the polenta pie you want -- just make sure they are chopped into small pieces and layer them in before the tomato sauce and spices. My personal favorite veggies in this is a frozen mix of peas, carrots and corn that's been defrosted and put into the frying pan with the onion, garlic and spinach to give them a charred look before I add them into the mix.
It's a new year, and obviously one filled with changes. So far, it has been filled with engagements, graduations, weddings and overall people moving on with their lives. On Saturday, I saw two first-hand examples: I watched as my cousin Griffin, who for some odd reason I can't stop picturing as the world's cutest three-year-old, got his Eagle Scout commendation; then I said good-bye to a wonderful friend, Adam Riley, as he gets ready to spend eight months in Israel and then a few months in Tuscany making wine.
I find often, as a human race, that we are reluctant to change. We want things to stay exactly as they are, because they are comfortable, or the way they have always been (I could use this as an argument for so many things). Only if the situation is desperate enough we will spend our time crying to the stars, begging desperately for it because we feel like that we can't get through with our lives the way they are.
But what I have found is that change truly comes in its most purest form when it comes to us naturally. We grow and keep moving forward by earthly design. Let's face it, we're not growing backwards, although I am pretty confident that if there was a way, it would have already been patented and sold to the highest bidder. As much as we want to capture the way things were and put it in a bottle, it is fleeting and will never come back.
I do love the past, and trust me, I have some fabulous memories. As I was saying goodbye to Adam, I flashed back on all the fun times we had together, ranging from wine tasting (more about that later this week) to spending New Year's Eve and then half of New Year's Day with him at his house, camping out on his couch. There have been smiles, games and tons of laughter. And I think of Griffin and his sister, Lindzey, and all the wonderful times we had together and all the special things that we did while we were growing up -- such as singing to the Beatles and watching Star Wars together.
I think of Lindzey's bat mitzvah as another cousin, Hannah, will have her turn at the Torah next month. I sit at my desk and look at the Sock Buddy that Lindzey made as a part of her tzedakah project for her bat mitzvah, which since then has always had a home on top of my monitor. Lindzey has just graduated from college, and she has grown to be an amazing young lady, full of smarts and promise. She may not be that adorable seven-year-old with the bushy red hair anymore, but she is becoming an incredible person. And as wonderful as Hannah is now at 13, she will grow up and become amazing too, just like Lindzey. I imagine that all my cousins will do the exact same.
So now, I accept change -- for better and for worse, because it shapes us into the people that we become. We may linger on the past and what could have been, but moving forward and embracing life is what really makes the journey really worth it. We have to embrace the good and bad that comes our way. I love the memories that we had, but I know there are many more great memories to come. And that itself is a blessing.
So in the spirit of change, a little birdie suggested to me that I might want to consider putting on some healthier recipes. So I am going to put up the recipe for Polenta Pie. This one comes from Rachel Bookstein, an amazing woman, although I have changed it slightly over the course of time. It's vegan and super-healthy and tasty. Just remember what I told you about draining frozen spinach from Lasagna Florentine.
POLENTA PIE
3 cups fresh polenta (see quick tip 1)
1 package of frozen spinach, drained well
3 cloves garlic
1 onion
1 tablespoon olive oil
1 package soy crumbles
1 can seasoned tomato sauce or 2 cups spaghetti sauce
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons parmesan cheese (optional for dairy)
Preheat the oven to 350 degrees. Pour polenta into the bottom of a deep baking dish and allow to cool. Meanwhile, slice the onion, mince the garlic and defrost the spinach in the microwave.
Heat up a skillet with the oil. Put the onion and garlic and sautee until onion is just soft and season with salt and pepper. Remove from heat. When the spinach is done defrosting, take it out of the microwave and drain. (see quick tip 1) Add to the onion and garlic and stir.
Layer the spinach, garlic and onions on top of the polenta. Break up the soy crumbles and put them on top.
Pour the sauce over the crumbles, and top with basil, oregano and optional cheese. Put in the oven and bake for 20 minutes and serve.
Quick Tip 1: Making your own polenta is actually easier than it looks -- the ratio is one cup of corn meal to three cups of boiling water and a little salt. Stir it up until it becomes thick. If you like a little more flavor in your polenta, I sometimes add pareve chicken boullion. You can use a tube of polenta, heat it up in a saucepan and layer it, but I think making your own is better.
Quick Tip 2: If soy isn’t your thing, this can easily be translated to carnivores: substitute the soy crumbles for browned ground beef or turkey. Just cook it with the onion, garlic and spinach before you add it on top and leave out the cheese.
Quick Tip 3: You can add any other vegetables to the polenta pie you want -- just make sure they are chopped into small pieces and layer them in before the tomato sauce and spices. My personal favorite veggies in this is a frozen mix of peas, carrots and corn that's been defrosted and put into the frying pan with the onion, garlic and spinach to give them a charred look before I add them into the mix.
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