Some of you are enjoying the summer, oblivious that Rosh Hashanah and the holidays are just a little more than a month away. And we know some of you are starting to menu plan, going through websites and cookbooks to plan a delicious and special menu for your family and friends. You know who you are.
I have never made rugelach. Well, actually that’s not entirely true. I made rugelach once recently, and they were a disaster. The dough wasn’t moist enough, I didn’t roll them properly and I ended up with a bit of a mess.
There is just something about store-bought coffee cake, especially Entenmann’s that is irrestible. I cannot control myself when it is around. Several times in the past few years my husband has brought one home, in an attempt to make me smile. And of course I immediately yelled at him for buying it. Then I ate the whole thing in one sitting. What can I say – we all have our weaknesses.
Summertime is all about the barbecues and indulgent vacation eating, right? But it’s also about an abundance of fresh fruits and vegetables finally in season. And for some Jews, it marks a time of mourning for the destruction of the temple called The Three Weeks. We are currently in the midst of The Three Weeks, and this Friday will begin the last nine days, when it is traditional for Jews to abstain from eating meat, drinking alcohol, listening to music and buying new clothes among other activities.
Do you covet beautiful cookbooks? Want to expand your kosher cooking repertoire? Then we’ve got a giveaway for you this week.
To me, nothing defines Moroccan cooking more than the classical preparation of fish. The vibrant red, yellow, and green colors, the spicy aroma, and the delicate textures all come together in this perfect dish. Traditionally, the fish is assembled and marinated in the fridge overnight, but if you are short on time, you can easily go ahead and cook it straightaway.
My husband and I often joke that he is not allowed to do the grocery shopping, and I am not allowed to do the Target runs. Somehow a shopping list that had toothpaste, toilet paper and dog treats quickly expands to include ‘necessary’ items such as a new sports bra, hairspray, green sprinkles and a travel mug when I go to Target. Similarly my husband will come home with 12 additional items from the grocery store that weren’t on his list. And so we divide and conquer, keeping to our assigned errands.
Though the official tally on Shabbat meals is three (Friday night dinner, Shabbat day lunch and the third meal on Saturday at dusk called the third meal, or seudah shlishit) some people like to add a breakfast. The reason for this is largely practical. Though sleeping in on Shabbat has a certain loveliness and in many places synagogue services only begin at nine, to accommodate the sleepers, the most pious Jews rise for prayer at dawn. In Jewish law this is regarded as optimal, as morning worship is timed to coincide with the rising of the sun. When those early birds come back from synagogue they are hungry but not necessarily ready to tuck into cholent at eight o’clock in the morning—hence the emergence of the Shabbat morning kiddush/ breakfast. This meal can be as simple as a glass of wine or shot of whiskey and a cookie or as elaborate as the Yemenite kiddush of kubaneh or the Sephardi desayuno, an elegant dairy brunch featuring a variety of fresh salads, cheeses and pastries.
Have you been following the uproar over pea guacamole, aka #peacamole, this past week? In case you missed it let me catch you up: The New York Times recently had a recipe for green pea guacamole. President Obama apparently did not approve and tweeted “respect the nyt, but not buying peas in guac. onions, garlic, hot peppers. classic.’ (For more information, read the whole story here in Eater.)