On this special episode we pay tribute to Canada’s Jewish Julia Child, Norene Gilletz who passed away last month. She leaves us with an amazing Jewish food legacy. She published 12 cookbooks, has a huge following on Nornene’s Kitchen (her facebook page) and she shares recipes and stories on her website.
Please join me as I talk with Nina Glick, a close friend of Norene Gilletz, as she tells us about this very special lady.
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.
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.
1cupdried beanswhite beans, pinto, chickpeas, red beans
28oz cancrushed tomatoes
1/2 tspblack pepper
1 1/2quartsbeef broth
In large slow cooker, place the root vegetables in a single layer on the bottom of the cooker.Layer the onionsNext add beefRinse and put beans, kasha, garlic, oregano and pepper on the meatMix together 1 quart broth (save 1/2 quart for the end), salt, paprika, and cuminPour the broth over the cholent.Cook on a low heat for 12-14 hours (add more broth as needed).
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.
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.