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The 100 Most Jewish Foods

Episode 48

 

Guest:

Alana Newhouse

 

The 100 Most Jewish Foods

Photo Credit: MIchelle Ishay

I love the book, and I think you will too. It’s full of history, stories and of course, recipes! Imagine deciding to compile a book of the 100 Most Jewish Foods! Where would you start? How would you decide what foods didn’t qualify? My guest for this episode is Alana Newhouse, editor of this book and editor-in-chief of Tablet Magazine. Alana and I talk about the book, of course. She gives us a behind-the-scenes view of how it all came together. We even manage to have a few minutes to talk about Tablet, the contemporary on-line Jewish Magazine that covers news, events, arts and of course, food. I hope you enjoy the episode.

Black and White Cookies

Black and White Cookies

Course: Dessert
Author: Melissa Clark

Ingredients

For the Cookies

  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 1/4 cup whole milk
  • 1 tsp fresh lemon juice
  • 6 tbsp unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 large egg room temperature

For the Glaze

  • 1 1/2 cups confectioners' sugar
  • 1/4 cup whole milk
  • 1 tbsp whole milk
  • 1/2 tsp pure vanilla extract
  • 1/4 cup unsweetened cocoa powder sifted

Instructions

  • Position a rack in the upper third of the oven. Preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper or silicone baking mats.
  • Sift together the flour, baking powder, and salt into a medium bowl and set aside.Combine the vanilla, milk, and lemon juice in a small bowl or a measuring cup and set aside.In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on high speed for about 1 minute, until light and airy.Gradually mix in the granulated sugar. Add the egg and beat until incorporated, then stop to scrape down the bowl.
  • With the mixer on medium-low speed, alternately with the flour and milk, mixtures in three additions, starting and ending with the flour mixture and mixing until just combined after each addition; stop to scrape down the bowl as often as necessary.
  • Use a cookie scoop or a tablespoon to drop 1-tablespoon mounds of dough onto a prepared baking sheet, spacing them about 1½ inches (4 centimeters) apart. Bake in the upper third of the oven for 8 to 10 minutes, until the cookies are firm to the touch and fragrant. Repeat with the remaining batter. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack set over a sheet of parchment paper. Turn them over—the flat underside will become the top side of the cookie for easy glazing—then cool completely.
  • Make the glazes: Combine the confectioners’ sugar, ¼ cup (60 milliliters) of the milk, and the vanilla in a small bowl and stir until smooth. Holding a cookie in one hand over the bowl of glaze, use a small spoon to scoop up the glaze and pour it over half the cookie, then, with the back of the spoon, move the glaze around to completely coat half the cookie. Push any excess glaze off the edges so as to fully cover the half. Return the half-glazed cookie to the rack.Repeat with the remaining cookies.
  • Add the cocoa powder to the glaze remaining in the bowl, then add a teaspoon or two of additional milk, just enough to loosen it—you want it opaque enough to cover the cookie, but thin enough to be workable. Mix until smooth.
  • Glaze the unglazed half of each cookie as you did with the white glaze. Return them to the rack to set for 30 minutes before eating them or packing them up.
  • The cookies will keep in an airtight container at room temperature for up to 3 days.

Excerpted from The 100 Most Jewish Foods by Alana Newhouse (Artisan Books). Copyright © 2019. Photographs by Noah Fecks.”

Flavors of Havana

Flavors of Havana

Episode 47

 

Guest:

Cindy White

 

 

 

Flavors of Havana

 

I loved talking with Cindy about this new Bed-and-Breakfast in Havana, Cuba featuring Kosher food. What a great way to encourage Jewish tourism. And Cindy’s company stateside will help plan your entire itinerary while in Cuba including a tour of Jewish Havana! Be sure to check out the family recipe she’s shared. If you can’t go to Cuba this year at least you can bring some of those tropical flavors into your own kitchen. 

 

 

Cholent

Cholent

Ingredients

  • 3 large red potatoes
  • 1/2 lb. white malanga
  • 1/2 lb. yuca
  • 2 onions chopped
  • 2 1/2 lbs beef brisket cut into chunks
  • 1 cup dried beans white beans, pinto, chickpeas, red beans
  • 1/2 cup kasha
  • 3 whole garlic cloves
  • 28 oz can crushed tomatoes
  • 1/2 tsp black pepper
  • 1 1/2 quarts beef broth
  • 1 tbsp kosher salt
  • 1 1/2 tsp paprika
  • 1 tsp cumin
  • 1 1/2 tsp oregano

Instructions

  • In large slow cooker, place the root vegetables in a single layer on the bottom of the cooker.
    Layer the onions
    Next add beef
    Rinse and put beans, kasha, garlic, oregano and pepper on the meat
    Mix together 1 quart broth (save 1/2 quart for the end), salt, paprika, and cumin
    Pour the broth over the cholent.
    Cook on a low heat for 12-14 hours (add more broth as needed).

Mixed Green Olive-Cannabis Schmear

Ingredients

  • 3 cups Green Olives Such as Castelvano olives & Cerignola pitted
  • 3 Anchovy filets
  • 6 Garlic cloves crushed
  • 1 tbsp Cannabis infused olive oil *
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Zest of lemon
  • 3 tbsp Freshly squeezed lemon juice
  • pinch Crushed red chilies
  • 3 tbsp capers, rinsed
  • 1/2 cup flat leaf parsley chopped

Instructions

  • Pulse olives, anchovy filets, garlic, cannabis olive oil and evoo, lemon juice, parsley, capers and crushed red chilies until a chunk paste is formed.
  • Serve as a dip for crudites or with garlicky toast, or schmear on your favorite burger as a delicious and savory topping.
  • *Please see recipe for cannabis preparation process outlined in Potza Balls Recipe on this site.

Chicken Soup with Potza Balls

Chicken Soup with Potza Balls

Ingredients

  • 4 lbs chicken bones wings, carcasses, necks, etc.
  • 12 cups water aprox
  • 1 large spanish onion chopped
  • 3 large carrots chopped
  • 3 celery ribs chopped
  • 5 Parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 whole clove
  • 1 tsp whole black peppercorns

Chicken Soup

  • 10 cups chicken stock
  • 2 large chicken breasts cut into small diced pieces
  • several cups carrots, celery root, celery parsnips, white onion diced
  • 2 tsp freshly grated ginger (optional) freshly grated
  • 1 turmeric (optional) freshly grated
  • 1 tbsp fresh dill chopped
  • 1 tbsp flat leaf parsley chopped
  • kosher sea salt
  • freshly cracked black pepper

Potza Balls

  • 1 cup matzo meal
  • 2 tsp baking powder
  • 1 tsp kosher salt or sea salt
  • 1/2 tsp black pepper, freshly cracked
  • 2 whole eggs + 3 yolks lightly whisked
  • 1 tbsp cannabis infused olive oil* or schmaltz + 3 tbsp olive oil
  • 4 tbsp seltzer or soda water

Cannabis infused Olive Oil or Schmaltz

  • 3 1/2 grams CBD -rich decarboxylated cannabis flower
  • 1 cup olive oil or schmaltz

Instructions

  • Place all the ingredients in a large stock pot and fill with water only to the level of the bones and vegetables (this will guarantee a rich, not watery stock).
  • Place the stockpot (uncovered) over medium heat and bring to a simmer.
  • Skim off any scum that floats to the top. The scum will make your soup cloudy and bitter. Continue simmering for 4 hours. Thurn off the heat and allow the chicken stock to steep.
  • Strain out the bones and vegetables and discard. Cool the stock, in your stock pot in a sink filled with cold water and ice, completely before storing covered in the refrigerator or freezer. Ladle off the fat from the top of the stock before using.
  • Stock may be stored, covered in the freezer for up to 3 months or in the refrigerator for up to 5 days.
  • Do not add salat at this point. The stock will reduce as part of the natural simmering process and salting it can make it overly salty.

Potza Balls

  • Stir together matzo meal, baking powder, salt and pepper.
  • Whisk together eggs and yolks, oil or schmaltz and soda water.
  • Stir together wet ingredients into dry just to combine. Allow the mixture to rest for about 20 minutes in the refrigerator.
  • Bring the pot of soup (or water) to a simmer
  • Scoop a walnut size amount of potza ball dough and with wet hands roll lightly into a ball. (light handling here is key to fluffy end results.)
  • Gently drop into a simmering stock and continue with remaining dough.
  • Cover and simmer for 30 minutes until potza balls are fluffy and floating. Serve at once or remove the potza balls and cool before freezing for up to 3 months.

Recipes with Cannabis

  • To make any recipe with cannabis, the cannabis must go through a process called decarboxylation.
    In order to unlock the full potential of CBD, you must decarboxylate your dry cannabis flower before integrating it into a recipe. Decarboxylation is a heating process that triggers the chemical reaction that releases the carboxylic acids form the CBD.
    While there are many decarboxylation methods including baking in an oven, sous vide and pressure cooking, the activation is achieved by exposing dry cannabis to heat between 240-295 degrees F for 20-60 minutes.
    Heat for a shorter time at higher temperatures or for a longer time at lower temperatures between this range. For example, if you are using a higher temperature (between 275 and 295 degrees F, bake for 20 minutes max and be careful not to overcook. Overheating can degrade cannabinoids and terpenes.
  • heat over to 275 degrees F. Line baking sheet with tinfoil.
  • Break up dry flower into pea-sized pieces with fingers or scissors and spread cannabis evenly onto baking sheet. Place baking sheet in oven and bake for 20 minutes. Watch the cannabis closely so it doesn't burn. You want tit to look lightly browned. Remove from heat.

Cannabis infused Olive Oil or Schmaltz

  • In sterilized 16 oz Mason jar, combine cannabis flower and olive oil. Seal tightly.
  • Fill small saucepan with 3-inches of water. Place Mason jar in pan and heat on low. Using a candy thermometer, bring to a gentle boil at 200 degrees F for 2 1/2 to 3 hours. Make sure water does not exceed 211 degrees F.
  • Add water to saucepan as needed to compensate for evaporation. When finished, remove Mason jar and let cool
  • Place cheese cloth in fine-mesh strainer over clean 8-ounce Mason jar.
  • Pour infused olive oil through cheese cloth into the jar. Gently press to extract the oil.
  • Store at room temperature in dark cabinet. Makes 3/4 cup infused olive oil.