It's delightful, it's delicious, it's dlevy!
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Introducing JewishBoston.com’s new food column, Chosen Eats, by Mari Levine.
One of the most fun days at work last month was the day I spent the morning in the home of Marjorie Druker, owner/chef of New England Soup Factory, learning how to make Cabbage Soup with Flanken. Read more and grab the recipe from JewishBoston.com.
I heard via Twitter today that Martha Stewart is discontinuing Everyday Food. While I don’t subscribe any more, I was a loyal reader for years. This monthly collection of tasty but achievable recipes was a major contributor to my ability to feel comfortable in the kitchen.
In memory of the magazine, I’m going to make this recipe, one of the first I ever made from its pages, which is conveniently structured around leftover turkey.
I first encountered this retro delight at the home of a friend’s mom, and I immediately knew I had to add it to my repertoire. I’m excited to be sharing it with my friends tomorrow at Thanksgiving.
1 1/2 lbs. carrots, scraped and sliced into thin rounds
1 cup brown sugar
1 1/2 cup vegetable shortening
4 eggs, separated
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon almond extract
Cook the carrots in boiling salted water for 15-20 minutes until very tender. Drain well and puree.
Preheat the oven to 350 degrees, and grease an 8-cup mold or bundt pan.
Cream together the brown sugar and shortening; add the egg yolks and the carrot puree.
Sift the flour with the baking powder, baking soda, and salt. Add to the carrot mixture alternately with the lemon juice, lemon peel, and extract along with 2 tablespoons water.
Beat the egg whites until stiff but not dry and fold into carrot mixture; then gently turn into the prepared pan. Bake for 50 minutes to an hour until the ring is puffed and the top is slightly cracked and lightly colored. Invert the ring onto a serving dish. For extra panache, serve with peas and carrots filling the middle of the ring.
My mother’s contribution to Thanksgiving cuisine.
2 packages (3 oz) Red Jell-o
1 can whole berry cranberry sauce
1 can Mandarin oranges, drained
1 cup finely chopped walnuts
Pam cooking spray
Dissolve Jell-o in one cup boiling water. Add cranberry sauce, oranges, and nuts. Mix up, and add one cup of cold water. Pour into Jell-o mold which has been sprayed with Pam. Refrigerate overnight.
To unmold, cut around edges with a knife. Fill sink with hot water to rim of mold, and place mold in water for several seconds, then turn over on plate and shake until the Jell-o comes out of mold evenly.
If anyone could provide me with the recipe for making potato salad just like they do at Cafe Edison (aka The Polish Tea Room), I would be most grateful.
Not only have I become the kind of guy who belongs to a CSA, I’ve become the kind of guy who makes pasta sauce from scratch using CSA vegetables. Hell, I’m even subbing fresh vegetables where the recipe calls for canned. WTF?
Two packages of chicken thighs, sprinkled liberally with “poultry seasoning.”
Two cans of pinto beans.
Two cans of diced tomatoes.
One can of chicken broth.
A couple of spoonfuls of minced garlic.
A couple of squirts of Sriracha.
Cook overnight.
Serve over greens.
DELICIOUS.
The month leading up to Passover is my busiest time at work. I run a website, JewishBoston.com, which exists to make it easier for anyone in the greater Boston to take part in Jewish life. Passover is the number one time during the year when Jewish people, regardless of what they do during the rest of the year, feel the pull to do something Jewish.
I’m really proud of the resources we’re offering this year, so please excuse me while kvell about them for a moment. (There are more coming, so expect a couple more posts like this.)
- The Wandering Is Over Haggadah - a free, downloadable, customizable Haggadah, written by yours truly. It’s a no-nonsense approach to the seder for grown-ups who want something that is authentic, meaningful, and accessible.
- If you’ll have kids at your seder, enhance the experience with our Guide to Engaging Kids And Adults Together, written by my colleague Jodi Jarvis.
- You can theme your seder with the Including Women’s Voices Haggadah from Jewish Women’s Archive or by adding any number of supplements currently available on our site. Coming soon: a Volunteering-theme Haggadah from ReachOut! (the young adult social justice program of the Jewish Community Relations Council of Greater Boston) and the Election 2012 Haggadah Supplement by my friend Kate Bigam.
- If you live in the greater Boston area and need a little more help putting together your seder, we offer a totally free kit called Seder in a Box that includes a seder plate, kiddush cup, some goodies, plus the materials listed above and more. Request yours today!
- Finally, if you’re looking to enhance your eating over Passover, we’ve got tons of recipes, including vegetarian, gluten-free, and kid-friendly options.
I hope some of this is useful to my friends out there in Tumblr-land. And if you do use any of these resources during the holiday, let me know!
