Chickpeas with Baby Kale

There is another post with a more complicated recipe coming up – a delightful and bizarre treat called, I kid you not, “stuffed monkey.” In the meanwhile, allow me to share a very simple chickpea recipe that works wonderfully for a crowd. I served this to great success at a sheva berachot for my friends. Chickpeas have a long history in Jewish food going back to ancient times, and have been served to huge crowds for almost as long – be it as a snack in Lithuania (where yes, people ate chickpeas) or as the protein of choice in Medieval Egypt. This recipe uses baby kale, but any leafy green will do.

Chickpeas with kale in a bowl in a black and white image

Chickpeas with Baby Kale

1 15oz. can chickpeas, drained

1 lb baby kale, thoroughly washed

2 tbsp soy sauce

2 tbsp balsamic vinegar

2 tbsp olive oil

1 tbsp date honey (silan)

Oil for roasting

Water for blanching.

  1. If you want, roast the chickpeas for a few minutes in a hot oven (above 200C/400F) on a greased pan, until they are darker.
  2. Boil 1 liter/4 cups water, then pour over the baby kale in a bowl. Leave the kale for three minutes, then drain.
  3. Mix the kale with the chickpeas.
  4. Mix the soy sauce, vinegar, oil, and date honey, and mix with the chickpeas and kale. Let sit for one hour. Serve at room temperature.

 

 

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Fish Heads

Shana tova u-metuqah! Happy New Year! As an advance notice, I am going to be posting a little bit less in the start of 5779. I am applying for urban planning school, and need to focus on applications. That said, you should still see some updates from me! And I could not let the holiday season go by without at least one post.

It's a fish head on a board!
Yep. Although this is a wax fish, do not eat this. (Photo Toby Dylan, CC)

So as some of you know, fish heads are traditional in many Jewish communities for Rosh Hashanah. Like so many other Jewish food traditions, it is a pun. Rosh Hashanah is the “head of the year,” and the fish head symbolizes that we are at the start of the year. Fish are also traditionally a sign of parnasa, prosperity, in many Jewish legends. So the fish head symbolizes that we should be at the head of our luck and prosperity in the year. That is the simple explanation. In a historical context, we probably picked up this tradition from pagan and Christian neighbors in Europe and the Middle East in the early, pre-Islamic Middle Ages. Many food traditions then (and now) were iconographic: people ate in a way that imitated what was commemorated. Another culture probably had a fish head tradition, and we adoped it.

Fish heads also happen to be year-round food for some Jews. Including me, and my grandmother. No, we are not from communities where fish heads are celebrated fare, such as the Kerala Jewish communities or some Turkish communities. My grandmother is a South African Jew who grew up in the Afrikaans-speaking countryside outside of Cape Town, where fish was plentiful and part of everyday life. In Afrikaans, the word for fish head is viskop. Viskoppe are at once a very rustic food – associated with fishermen and down-home meals in fishing towns – but also refined, and elegant, and symbolic of the Cape. Jews happily adopted eating fish heads, in all sorts of ways – like anything South African, there is no one recipe for it. My family is among them.

My grandmother is 91, and still insists on making fish heads whenever I visit. I tell her she does not have to, but it will happen anyway. (After all, she is also making them for herself.) My grandmother is a happy user of industrial foods, and has recently embraced sweet chili sauce as her preferred seasoning for her fish heads. It is delicious. It is perhaps not authentic, but it would not be out of place in South Africa, where the so-very-irritating fetish for authenticity is thankfully not indulged. I have also had fish heads made by her over the years with a variety of seasonings. Find what works for you. But take my grandmother’s advice: get a fresh fish head, preferably salmon, from the fishmonger. Do not use any old fish head, and make sure that it is very fresh. And enjoy it!


My Grandmother’s Fish Heads

All measures are to taste.

Take a big fish head, preferably salmon. Have the fishmonger cut it in half for you.

Wash the fish heads, and trim off any excess gunk.

Oil a baking tray and lay the fish heads on top.

Chop some cherry tomatoes and lay them around and on top of the fish.

Pour over the fish some sweet chili sauce and some vegetable oil. Make sure the fish is coated! (I also add some salt.) If you want to do it without sweet chili sauce, I would add some red pepper flakes and honey, and perhaps some vinegar over the fish.

Bake in a hot oven (~400F/200C) or a hot toaster oven for about 20-25 minutes, or until the fish is cooked.

Eat with bread.

10 Reasons Why I Can’t Be Negative About Modernist Jewish Cooking

So my piece on Modernist Jewish Cooking got a lot of responses. And a lot of readers. It is now the second-most popular piece on the site, after my bread pudding recipe. You, the readers, seem to like it when I talk about industrial food. Good news – I have more to say!

Canned vegetables on a shelf.
Canned vegetables: a life saver for some. (Photo Parenting Patch via Creative Commons)

Recently, I have heard a lot of “scare language” around processed food. Some of this was in response to my piece – people were irritated or confused that “homemade” and “industrial” might, yes, be on the same plane for some people. (Chances are that your homemade food is partly industrial.) Others were friends who were shocked at some sort of thing or other, and labeled it as “processed food” – assuming I also saw that phrase as negative. Yet as I have pointed out, most food is processed at some point before getting to the consumer. And even if we say we do not like processed food now, it is so present and everywhere that it has shaped our taste buds. This process is almost inescapable. Even “organic,” “natural” cooks hearken back to industrial food now. Processed food, like taxes and death, is inevitable in the modern world. And marking some food as scary Processed Food, and other equally unnatural foods as Good and Proper does nothing more than hide a lot of facts. Besides, processed food is far more accessible for poor people, for people with disabilities, and for most everyone.

Perhaps we should advocate for industrial food that is made by properly paid and treated workers, that is high-quality, and that is something we all have a share in.

Peanut butter cup oreo packs on a shelf
I’d rather this than a sappy story. (Photo Mike Mozart/Flickr CC)

Also, this sort of organic-romance thing becomes a performance so sappy that I suddenly find myself urgently craving an Oreo. Oreos are not even my preferred industrial cookie.  Just admit you kind of like the Manishevitz box mix, as some of us can infer in your performance of disdain.

In short, you love processed food, even if you say you do not. Guess what? So do I. Since I have no shame about this, I thought it would be fun to share some of my favorite industrial food products. We can get a bit of history, a bit about me, and a bit about how I use them. They are not all Jewish, but they are all Jewish. I would love to hear what your favorite ones are too.

bowl of noodles with sunny side up egg
This stock photo describes my favorite thing. (Photo by Buenosia Carol on Pexels.com)
  1. Noodles and pasta – I eat probably too much pasta, but I do not particularly mind: noodles and I get along well. I eat a noodle product more than once a week at minimum, except during Passover. This fact of my existence is in no part due to the industrialization of noodle production and the popularity of dried noodles. Before World War II, when noodle production was far less industrialized than today, many families in Italy could only afford pasta on special occasions. Ditto for noodles in many other countries, like Japan. Industrialization made noodles cheaper and more affordable for everyone. And box pasta is still pretty damn good.
  2. Canned beans – “Beans, beans, lots of beans, lots of beans” is not just an early 2000’s meme, but also an accurate description of most people’s diets in many times in many places, Jews included. Beans are efficient little vehicles of protein and nutrients and tastiness. They are also, in raw form, a lot of work. So canned beans are a huge improvement: no soaking or precooking, just beans that are ready to go into your meal. They are also often very high-quality. I find myself cooking with canned beans at least once or twice a week, and I am still surprised at precisely how versatile they are. Almost any bean recipe not made with lentils on this blog was made with canned beans, and the lentil recipes are doable with canned lentils as well.
  3. Stock cubes and soup powder – I told you once how to make your own stock, but the truth is that I rarely do. I mostly use bouillon cubes and soup powder, because – let me be frank here – I do not have the time or energy to do homemade stock every time. Most people do not. And hence industrial bouillon was one of the first modern food products to emerge, in the 19th century, and has remained popular ever since. It varies incredibly from country to country – as some scholars have pointed out, you can learn a lot from going to the Knorr’s selection in a local market. It also adds a very reasonable amount of salt to whatever you are cooking. In Israel and a few other places, soup powder is now a seasoning, which I find somewhat salty for my taste, but I do not judge. For me, soup powder lets me add a bit more weight to stews and sauces, when I can add stock simply by making it from the kettle. Also, the stock cubes smell really, really good.

    Five brown bouillon cubes in open wrappers.
    Bouillon cubes – just as Jewish as homemade stock. (Photo Creative Commons/Wikimedia)
  4. Crushed tomatoes – My mother’s repertoire of recipes is very heavy on the use of canned tomatoes, which is fitting, given that my mother is an Italophile who grew up in South Africa and Israel. (All three countries’ populations use canned tomatoes extensively.) Like most people, I cook a lot of what my parents taught me growing up, and so I find myself adding crushed tomatoes quite a bit. They are very handy for many Jewish dishes – shakshouka and tamatiebredie among them – but also for the lazy, haphazard stews which, with rice, make up most of my meals. On a broader level, the popularity of tomatoes in cuisines outside the Americas is partly based on the fact that tomatoes are so easily canned. Otherwise, tomatoes were, until recently, highly seasonal plants that were considered suspicious by many.
  5. Canned corn – Picture this: it’s a blackout sometime in the early 2000s. A frizzy-haired Jewish woman and her tween son are grinning as they spoon corn from a can into their mouths. That was dinner. In any case, I live now with fewer summer blackouts, but still the same number of corn kernels coming from the can. Canned corn is really delicious. And, if you are not eating corn from the cob in season, it’s usually not that distinguishable from the fresh counterpart. (Even when fresh is available, I sometimes suggest canned, especially because a lot of fresh corn is not actually very good.) Fun fact: I once made a dish, and said person mentioned that he was pleased I had obviously used fresh corn. Indeed, the corn was fresh from a can that morning. On a more practical note, canned corn is a very good substitute when fresh corn is not practical, and actually keeps many of the nutrients for longer than refrigerated corn. It is also incredibly versatile – you can make so many things, including a lovely pashtida I made for the early days of this blog.

    A baked corn pashtida, very puffy
    Corn pashtida, made from canned corn. Photo mine, December 2015
  6. Jam – Ah, yes, jam. I have given several recipes on the blog, and discussed how jam became popular in the 19th century when sugar became cheaper. It is also now well-known that jam played a major role in improving calorie intake in some places in Europe in the 19th Jam was one of the first things to really be industrialized. And as much as it can be too sweet and sticky … mass-produced jam can also be delicious. Why else would I slather it on toast every morning? Jam also is a nice filling for hamantashen, and there is at least one jam that goes well with most every Jewish bread.
  7. Mass-market pickled herring I have written about my love for herring and its history in Jewish kitchens before, but I can never stop talking about it. And for every fancy herring at Russ and Daughters, there are at least thirty or forty much cheaper herrings from the big companies that jar massive quantities of the stuff. They are part of a long Jewish tradition of processing herring on an industrial scale.
  8. Canned fish – While we are at it, can we discuss the miracle of the cheap and versatile protein that is canned tuna? Or the salty goodness of canned mackerel? When I was a child, my late father and I would eat mackerel on toast together; now, I bring back the 1950s with tuna croquettes. Jewish cooks leaned in heavily into the canned fish train in the mid-20th century, and I do not blame them. When it is good, it is really good.

    Cans of pilchards, sardines, tuna, and salmon
    Yes. (Photo September 2005/Wikimedia Commons)
  9. Mass-market lemonade – I do not even have a romantic reason for adding this one; I just like lemonade. But lemon-based drinks have been popular for centuries across the Jewish world, so it is perhaps unsurprising that Jewish communities have all sorts of lemony sweet drinks on Shabbat tables around the world. The drinks vary from place to place (I am a huge fan of French lemonades) – but the lemon does not. As it happens, this is a very modern phenomenon: industrialization made sweet drinks and juices no longer a luxury, but something affordable for many people. The idea of a sweet, lemony drink in a bottle in the middle of winter appeared to our great-grandparents as a luxury from afar. Thinking about that makes me feel quite elegant as I guzzle lemonade down.
  10. Ugiot mizrahiot This one is a bit eccentric. The Iraqi cookie kaak – a round hard thing covered in sesame seeds – became popular in Israel as ugiot mizrahiot. Once the afterthought of bakers, this treat is now made en masse and packed in plastic by Israel’s biggest food companies. Sure, the kaak might be better fresh from the baker, but my Israeli relatives have developed a very, very strong affinity for these. So did my late father, who could eat an entire bag in one sitting. I am not ashamed to say that I have recreated the feat.

Thank you for reading! As a final bonus, here is one more fan of industrial food: my sister’s cat Mochi, whose diet largely consists of her preferred chicken kibble. (She is also an enthusiastic fan of canned black olives.) Mochi has been staying with me for a few months, and has graciously heard many ideas for the blog as I voiced them out. Thank you, Mochi.

Mochi the cat on a bed with an air conditioner behind.
Mochi

For an excellent critique of food snobbery in the form of a novel, I urge you to read Muriel Barbery’s Gourmet Rhapsody. It was originally published in French as Une Gourmandise. I have read it in both languages and thoroughly enjoyed it both times. Industrial food plays a major role in the book, but as is said in the old country, “no spoilers.”

Another blog that I just found is In Defense of Processed Food, by Dr. Robert Shewfelt. It is a welcome antidote to the mythical excesses of the food movement. I intend on reading regularly, and will buy his book soon.

Breakfast Farina

Semolina piled on a white surface.
Semolina. (Wikimedia Commons)

I am about to go on a trip, but here is a quick recipe for a good breakfast farina. Farina is more commonly called “cream of wheat” in the United States. It has a long Jewish history: semolina, the middlings of milled wheat, has been used in Jewish cooking since ancient times. It is hardy, and it is tasty. In Kurdish and Turkish Jewish cooking, semolina is used both in savory foods like kubbeh and sweet foods like halva (the Turkish semolina halva, un halvası, is my favorite dessert of all time). In Ashkenazi cooking, farina is generally served sweet, and often to the very young and very old. Like in the United States, it has often been seen as a “morning” food – even though breakfast was not a “distinct meal” in European Jewish communities until the early 20th century.

What I like about this recipe is that you can make a lot in advance, and heat it up each day. I generally make four or five days’ worth and have a portion each day. Keep leftovers in the fridge. Here, heating in the microwave is better than heating on the stove if you have a microwave – add a splash of milk if you want your farina softer.

Gil Marks’ Encyclopedia of Jewish Food was the main source consulted for this post.

Farina in a bowl with cranberries and cheese on a flowered tablecloth
(Photo mine, July 2018)

Breakfast Farina
Makes 5 servings
1 1/4 cups fine semolina
1 cup whole milk
3 cups water
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter
2 fistfuls raisins or dried cranberries
2 tablespoons farmers cheese (optional)
1. Put the semolina, milk, water, sugar, salt, and butter into a medium saucepan. Place on high heat.
2. Bring to a boil. Stir regularly while it is coming to a boil.
3. When it is boiling, cook for 3-5 minutes, stirring throughout.
4. When the mixture is thick and gloopy, turn off the heat. Mix in raisins and cheese.
5. You can store the farina in the refrigerator for a few days.

Lentil Orzo Salad

Here is a quick and pleasant recipe for the summer. I was inspired to make it not by some delightful salad at an event, nor by finding such a salad on the blogosphere. Rather, I was intrigued by lentils and orzo themselves. I have loved both since I was a child, and I was tickled to learn that many Jewish communities called orzo “bird’s tongues.” I also learned that the Gemara considers lentils to have “no mouth” – appropriate for mourners with “no words.”

I am not in mourning, but I decided to make something that combined the “mouthiness” of orzo and the “mouthlessness” of lentils into a heretical but nice salad. It helps that it tastes good, and can be served cold during the heat of the Northern summer.

Lentil Orzo Salad in a bowl.

Lentil Orzo Salad

16oz/450g orzo

1 cup dried black lentils

1 medium red onion, diced

2 large fistfuls fresh mint, diced

2 large fistfuls fresh parsley, diced

4oz/125g cooked corn (canned is fine)

½ cup/125g soft white cheese, crumbled up (I use queso fresco)

2 tablespoons berry-flavored jam

1 tablespoon hot water

1 tablespoon vinegar

2 tablespoons olive oil

Water

Salt to taste, parsley to garnish

  1. In two separate pots, cook the orzo to package directions in water, and the lentils in 3-4 cups of water until they are soft. Drain, rinse with cold water, and let cool.
  2. Mix the lentils and orzo together in a large bowl, then add the onion, mint, parsley, corn, and cheese. Mix together.
  3. Make the dressing: Mix the jam with the hot water first, until it is liquid. Then, add the vinegar and oil and mix until combined. If you want a less oily dressing, you can add a bit more vinegar and hot water for some of the oil.
  4. Once the dressing is blended, pour it over the salad and mix in thoroughly. Add salt to taste, and more parsley as a garnish if you wish. Serve at room temperature or cold. The salad keeps in the refrigerator for 4-5 days.

How to Please a Vegan on Shavuot – Chocolate Cherry Cake

Round Bundt chocolate cherry cake on a glass tray

I am not a vegan. The reasons why are probably the topic of a future, more controversial post that would discuss a lot of environmental and agricultural science. That said, I have a number of vegan friends who I enjoy feeding, and am always happy to cook for them. So it was a welcome challenge when a friend requested a vegan, Shavuot-appropriate cake. Shavuot is a dairy-heavy holiday, and if you do not eat dairy, a lot of festive foods for an agrarian, sugary festival are barred to you. I also happened to be very stressed, and baking is a good way for me to relieve anxiety. (Your mileage may vary.) So I decided to put the request to work and make a cake using some flavors I enjoy in my cakes: the dark fruitiness of cherries and the happy luxury of chocolate. The cake is simple, and turned out well. My colleagues enjoyed the cake immensely, and gave good feedback to make it better. I put a ganache on this cake because chocolate rarely hurts. However, the cake is perfectly delicious without it.

Cherries have long appeared in Jewish pastry, as it happens – though Shavuot is generally just before fresh cherries come into season in the Northern Hemisphere. The fruit, which is native to Europe and the Middle East, has been popular among Jews for ancient times, especially as an accompaniment to meat. Fresh and dried cherries started appearing in preserves in the Sephardic world and in pastries in Eastern Europe once sugar became more common in the eighteenth century. Jewish immigrants, who owned many of the “ European” bakeries in the Northeast and Midwest, helped make cherries and cherry pastry popular in America from the 19th century on. (This is the same time as when coffee cake became popular.) Cherries are also particularly common in German Jewish cooking, and The German-Jewish Cookbook has several fantastic cherry-centric recipes.

 

Chocolate Cherry Cake (with ganache option)

Cake

¾ cup melted vegetable shortening or vegetable oil + more for greasing pan

1 ¼ cups granulated brown sugar

1 teaspoon vanilla extract

½ teaspoon salt

1 ¼ cup / 300 mL soy milk

1 cup dried cherries, soaked in water for 20 minutes and drained

1 cup miniature chocolate chips

2 heaping teaspoons baking powder

2 ½-3 cups all-purpose flour (depending on which shortening you use, you may need more flour)

Ganache (Optional)

⅔ cup chocolate chips

½ cup / 120 mL soy milk

  1. Preheat the oven to 400F/200C. Grease a medium-size (9 inches or 25 centimeters square) rectangular/square pan, cake pan, or Bundt pan, depending on what shape you want the cake to be.
  2. In a large bowl, mix the shortening/oil, brown sugar, and vanilla together until the brown sugar is completely mixed into the oil. You can use a whisk or a large spoon.
  3. Add the salt, soy milk, cherries, chocolate chips, and baking powder. Mix until the mixture is thoroughly even in distribution of chocolate chips. (The cherries need the ballast of the flour to become even.)
  4. Mix in the flour, a half cup at a time, until you get a thick but still viscous batter. The cherries and chocolate chips should be evenly distributed.
  5. Pour into your prepared pan. Bake for about 40 minutes, or until a toothpick or chopstick comes out clean. Remove from heat, and let cool before adding ganache and/or serving.
  6. To prepare the optional ganache: put the chocolate chips in a bowl. Then, heat the soy milk to just below boiling temperature on the stove or in the microwave (no shame). Then, pour the soy milk over the chocolate chips and mix with a fork until well blended, about two minutes. Let cool until thicker. Once thicker and cooler, pour over the cake or use for other purposes.

Thank you to all of my colleagues for conducting User Acceptance Testing and Operational Readiness Testing on this recipe, and giving feedback for adjustments.

Sherry Potatoes, Two Ways, for Passover

Sherry potatoes with a generous heap of parsley
So buttery that you can see a smudge of butter on the left! (Photo mine, March 2018)

I got not one, but two requests for sherry potatoes – one from a close friend, and the other from Sarah Teske, a fantastic librarian in Minneapolis, MN. Despite having lived in the Midwest, I somehow had never had sherry potatoes, and Sarah’s description of this recipe as having “a warm depth of buttery, slightly-sweet, caramelized goodness” most certainly intrigued me. And it is, like the best of buttery dishes, Passover-friendly. I am providing two recipes here: first, the recipe I made – I like my potatoes with skin on in all circumstances (even fries), and then Sarah’s recipe. For my version, I added some peri-peri spice mix that I brought back from visiting relatives in South Africa last year, but you can use any peppery-sweet curry spice mix instead. Sarah’s version calls for Lawry’s Seasoned Salt, which is delicious, but contains cornstarch, which some people do not eat on Passover. Both recipes are good.

My recipe:

Sherry Potatoes with Peri-Peri

Based on the recipe by Sarah Teske

2 lbs/1 kg small red gold potatoes, sliced into thin slices (with peel on)

1 heaping teaspoon peri-peri spice mix (or curry spice mix)

Table salt, as needed

Ground black pepper, as needed

4oz/125g butter, melted (one stick)

½ cup/120 mL dry sherry

Fresh parsley, for garnish

  1. Preheat the oven to 375F/190C.
  2. In a medium-size (or any appropriately size baking dish), layer the potatoes. After each layer of potatoes, sprinkle some salt and pepper on top.
  3. Once all the potatoes are in, sprinkle the peri-peri on top of the potatoes.
  4. Mix the melted butter and sherry together, then pour over the potatoes. Make sure that the potatoes are well-coated.
  5. Bake for 40 to 60 minutes, basting occasionally if you wish. (I like my potatoes with a bit of crisp on top. Garnish with parsley; serve hot.

Sarah’s recipe:

Sarah Teske’s Sherry Potatoes (in her own words)

Ingredients:

2 lb. very small red potatoes (about 20), scrubbed, peeled*and cut in half (YES, peeling is necessary for her recipe… please try not to add any/much of your skin or blood to the potatoes while doing so. Remember, SAFETY FIRST.)

3 Tbs. olive oil

3 Tbs. or half a bottle or whatever you have left of a good, dry (not too expensive) sherry

A few shakes of Lawry’s Seasoned Salt (to taste).

Directions

Preheat the oven to 350 degrees. Put potatoes baking pan that is big enough with a lip/side so the liquid stays in the pan. Mix the dressing of all the other stuff. Coat potatoes evenly. Put in oven and bake. Check on the potatoes and baste as you feel necessary (about every five to ten minutes depending on how anxious you are about the guests you are hosting). If timed correctly, they are done usually about 20 minutes after all the other food is. Basically, cook them anywhere from 35 minutes to an hour and an half depending on how many times you opened the oven to baste. Serve.   Eat with your family at every Jewish holy day/holiday meal.  Serves two.