May 27, 2020 by Carol

Back in the Saddle

To prepare the seder plate for the recent Passover festival, I opened the fridge to retrieve the bottle of horseradish — red, as J prefers. Unfortunately, it had spoiled. There was no time to run to the supermarket and, frankly, I was too nervous to have done so in the current climate.

Of course I vented on Facebook. A couple of days after posting, our doorbell rang. Upon opening the front door, we found the dearest, sweetest Sara Jacobson standing ten feet away, having dropped a baggie of horseradish roots onto our front porch. We used one of them on the seder plate.

After Passover, I planted the root that we had used during the seder in the hope that we would have an annual supply of the root veggie. A previous attempt had rotted in the ground after too much rainfall.

But I had forgotten that the really big root was still in its bag in the back hall. Not wanting to waste it, I thought why not prepare our own horseradish? So, wearing my trusty swim goggles and gloves, I peeled and grated until I had a nice pile of white shreds. With a little salt and white vinegar, we were good to go.

The result? I should probably get a grater with smaller holes, as it was a bit too coarse. But, the flavor was exactly what one would expect — and want — to spread on a sandwich or over your gefilte fish or as an ingredient in cocktail sauce.

If you plan to do this, be forewarned: When you remove said goggles, the fumes will assault you in ways that make you think “riot squad.”

May 7, 2020 by Carol

Ghee Whiz!

I love Indian food, and when given the choice as to what kind of restaurant I’d like to visit, it is more often than not an Indian one — except with certain friends who shall remain nameless. They won’t go near the stuff.

I love the fact that there are so many vegetarian options. I love the music in the background. And most of all, I love the amazing flavors of the various dishes. Before the quarantine, J and I had even been making plans to travel to India next winter.

Needless to say, that probably won’t happen. Nor will visiting an Indian restaurant any time soon.

So, to Plan B. While trying to keep things interesting (in the kitchen) during this plague year and test as many recipes as possible for my cookbook-in-process, I decided to make carrot halwa. But even though my cabinets have many of the herbs and spices frequently used in Indian cuisine (e.g., ginger, garlic, turmeric, cardamom, even garam masala), I didn’t have ghee.

Frankly, I’ve always been a little nervous about trying to make it, under the impression that it would be difficult to do. And the little jars of the stuff can fetch as much as $35 each. That was not going to be an option for this home cook.

But since we are at home and can’t get to our favorite restaurants, why not try making it myself? And guess what! It’s not hard at all. You just need patience. If for no other reason than the heavenly, buttery aroma that wafts through the house, I would recommend giving it a go. I used a bit on tuna steaks, and they were absolutely delicious.

Then, last night (and the reason I actually started this little experiment, if you can remember that far back) I made the first of a series of recipes for carrot halwa. It was a fabulously flavorful pudding, and super easy to whip together with only a handful of ingredients.

Ghee whiz!

August 22, 2019 by Carol

The Key to Happiness

I’ve never been to the Florida Keys, but my family and I have loved key lime pie since the first time we tasted it, and we can certainly understand why it is the official pie of the state of Florida. So, one day I decided that it would be fun to try to make one. But, in what can only be described as a temporary break from reality, I decided to grow my own key limes. What began as two little saplings have grown tall in my sunroom, and every year they produce a crop of about a dozen limes each. And every year I harvest the fruits, squeeze them, and freeze the resulting juice.

For those readers who aren’t aware, key limes are tiny. Each one produces about a half teaspoon of juice. So it will come as no surprise that it has taken four years to get enough juice to make a pie. Two pies, actually, because by this time my family has grown to include our three kids, their spouses, and six grandchildren. And my rule was that all would have to be present in order to partake of this legendary dessert.

This past Sunday was the big day, as all fourteen of us were together at son Seth’s house (although little Tali isn’t on solid food yet, so I gave her a pass).

The pie recipe itself was actually quite easy, with only four ingredients, plus the three for the graham cracker crust.

But I was nervous. After all, I’d never prepared any recipe for key lime pie before. What if the one I’d chosen wasn’t good? Would I have to wait another four years before making it again?

To add to my angst, it turns out that the recipe I had was not the traditional one calling for raw egg yolks. In that original recipe, the protein of the egg yolks and condensed milk react chemically with the acid of the lime juice. This reaction causes the filling to thicken on its own without requiring baking. Today, because consuming raw eggs can be dangerous, the pie is usually baked, even if only for a short time.

Would my recipe, made with sweetened condensed milk, sour cream, key lime juice, and zest — but no eggs — make for a runny pie?

As if all that wasn’t enough to worry about: I can’t make a pie crust to save my life, so I no longer have pie pans in the house. Luckily, a quiche pan that must have been a wedding gift was tucked away in a cabinet. That, and a round cake pan of the same diameter, did the trick.

It turns out that graham cracker crusts are super easy to make. (I may make more pie!)

The verdict: the pie was delicious and not at all runny. And, although my friend Sue insists that the whipped cream garnish is mandatory, I inadvertently left the cream in the fridge at home. Just as well. The pie was so rich that nothing else was needed.

December 1, 2017 by Carol

There’s Always Room: Reclaiming the Gelatin Mold

Jello, and its jiggly cousin Royal, have long been derided by people who consider themselves epicures. Perhaps their bad rep is due to the association with school cafeterias and hospital stays. Or colonoscopy prep. So, I feel it’s time to come out and admit that I like the stuff, particularly when it’s combined with other ingredients, and even more when it is fashioned into a beautiful shape by virtue of a mold.

After all, let’s be honest. If we called it aspic, we’d get oohs and aahs. In another time, aspic represented the height of a gourmet dining experience. But aspic is simply gelatin in which meat and/or vegetables are suspended.

A couple of weeks ago, I was on the phone with a friend, venting my frustration in trying to find canned cherries. My usual grocery had discontinued stocking them. My friend suggested I try frozen cherries, and then asked why I needed them. When I told her that they were an essential ingredient in my late mother-in-law’s cranberry-cherry gelatin mold, her immediate reaction was, “Ugh.” I responded that the ruby red side dish is actually delicious. And, besides, it’s a tradition on our Thanksgiving table. Everybody in my family not only expects it; they demand it.

Fast forward to the actual Thanksgiving dinner: In recounting the conversation, my daughter-in-law’s mother said that she, too, prepares a beloved recipe that was her mother’s. Then my other daughter-in-law reminisced about her grandmother’s gelatin mold. In fact, although she herself doesn’t cook or bake, she announced that she would, indeed, make gelatin molds for her family. (I hope I will be invited to partake.)

I loved E’s excitement, so immediately began scouring my bookshelves for my copy of The New Joys of Jello, a book I had received as a gift decades ago. And the memories came charging back. I must have tried a dozen different recipes from that book and from the various magazines that came through our mail slot, and almost all were successful. “Under-the-Sea Pear Salad,” made with cream cheese, pear halves, and ginger? Excellent. “Glazed Peach Cream,” prepared with vanilla ice cream and sliced peaches? Delicious. “Carrot , Celery and Olive Salad?” Loved it.

But it was the Crown Jewel Cake that captured my heart, and then broke it. The photograph of that magnificent construction motivated me to try my hand at making it. Consisting of cubes of stained-glass-colored gelatin cubes suspended in creamy white whipped topping fortified by lemon gelatin, it was gorgeous. Unfortunately, my attempt sagged, the topping not sturdy enough to hold it all together.

Then there was the magazine ad featuring a fishbowl in which fish-shaped fruit pieces swam in a sea of blueberry gelatin. In the ad, it looked fabulous and I thought my kids would love it. Unfortunately, when I tried it, the fishes all went belly-up just like real goldfish. And then, somebody (name withheld to protect the guilty) said upon setting her sights on it, “Blue food? How disgusting.” But it did taste okay.

Despite my failures,
the gelatin mold holds a dear place in my heart.

It’s time to reclaim the gelatin mold. Call it retro. Call it hip. Just call it.

September 26, 2017 by Carol

Looking for Mr. Peanut: My Quest for the Perfect Peanut Butter

In an effort to become healthier, I, like so many other consumers, have been reading labels. Hydrogenated oils, high fructose corn syrup, and saturated fats are all ingredients that I try to avoid. One of the biggest challenges as been with one of my favorite foods: peanut butter. I have it on toast every morning, so I want it to be the best it can be, and we have gone through many brands and styles, from creamy to chunky. My mother always bought Skippy, but when I grew up and became a mom myself, I experimented with Jif (because I’m a choosy mother), then Peter Pan (because I’m one of the picky people). But soon, I realized that added sugars, hydrogenated oils, and salt, although tasty, were not landmarks on the road to healthy.

So, I began to experiment with the “natural” peanut butters, going so far as to make my own, first in a peanut butter maker that a neighbor gave us, then in the food processor (both very noisy endeavors).

For a long time we’ve been using Smucker’s because it is available at a decent price at BJ’s and, because with a name like Smucker’s … (Do I come across as vulnerable to jingles?). I love the taste and the texture. However, I hate having to stir it as the bottom of the jar is very dense. At one point I went so far as to buy a tzatchke from the internet that screws onto the jar like a regular lid but has a stirrer attached. It worked okay, but the rubber lining disintegrated in less than a year.

Desperate, I then devised a hack to homogenize the Smucker’s: I turn the jar over for 24 hours, then stir and place in the fridge to keep its consistency.

But isn’t that a lot of work? So, back to the drawing board with Trader Joe’s peanut butter (runny and not good flavor). At a son’s house we sampled the Whole Foods variety — delicious — but , alas, we don’t have a Whole Foods nearby.

Then we went to visit our daughter and her family in Vermont. They had Teddie, a brand I had bought years ago and liked but had totally forgotten about (after all, BJ’s doesn’t carry it). Elana claimed that, although the label says to stir, it really didn’t need to be either stirred.

So, Teddie is the all-round winner, although I do put it into the refrigerator to keep it at the right consistency.

All this thinking about peanut butter has made me hungry. Excuse me while I go make myself a sandwich.

September 6, 2017 by Carol

Mahlab Powder and Ma’amoul Cookies: A Mystery Solved

So, it’s time to pull on the elastic waistband slacks again because I’m reviewing another cookbook. This one is called Fress, a collection of Middle Eastern and Eastern European recipes gathered from author Emily Spitzer’s extended family members.

The woman loves her exotic flavorings, and I’ve been buying so many little jars and bags that my cabinets are overflowing. Baharat, nigella seeds, pomegranate molasses …

One of the spices Spitzer calls for is mahlab powder. I had never before heard of the spice, so I went straight to my friend Google, where I learned that mahlab powder is processed from the seed inside the pit of a St. Lucie cherry, and provides a flavor that is a cross between bitter almond and cherry. The spice has been used in Middle Eastern and Mediterranean sweets for eons. (How did anybody ever think to look inside the cherry pit? Were people in ancient Mesopotamia just sitting around the campfire one night spitting out cherry pits when one bored Sumerian decided to crack one open with a rock?)

Anyway, in the dessert section of the book was a recipe for ma’amoul cookies that called for mahlab powder. Again, I was off to Google, where I learned something that brought me back in time and solved a mystery. Back in 2004, our daughter Elana spent a semester at the University of Haifa, studying Hebrew and Arabic. Naturally, we went over to visit and followed her around to places she loved to frequent. One of these places was the Druze village Daliat el-Carmel, where she had heard that a particular type of tea she favored was sold.

Elana approached the proprietor of one particular shop and asked, in Arabic, if he in fact stocked the sought-for item. He did indeed, and the young man and his father were so taken with her that they refused to accept payment for said tea. (The father also tried to marry her off to the son, but that’s beside the point of this tale.)

This generous gesture meant, of course, that I felt obligated to purchase something. Which I did. Unfortunately, I had no idea what it was I had bought until this week. It looked like a mold of some sort, but for what purpose I hadn’t a clue.

It turns out that the little mold I had bought was a ma’amoul mold, used for making ma’amoul cookies! Mine has four separate deep indentations with four distinct designs in four different sizes (see photos). It is used for making a very buttery sandwich cookie, this particular recipe calling for a spicy date and nut filling.

The cookies are delicious. It’s only too bad that the confectioner’s sugar used to dust their tops completely covers the beautiful designs.

If you liked this blog post, please share it with your friends. Even better, ask them to sign up to receive more. I promise not to overwhelm.

June 7, 2017 by Carol

Remembrance of Things Spice

Proust had his madeleines. For me, opening a container of za’atar releases an aroma that sparks memories of strolling through the shuk, the golden light caresssing ancient stone walls. The scent also stimulates my appetite for fresh-from-the-oven pita, warm, soft and chewy, with a salty and piquant tang.

The za’atar that we know from its association with labneh and hummus on mezze plates is a condiment made from a mix of spices, herbs, and seeds, and the recipe varies from place to place.

But in fact, the name za’atar also applies to a family of related herbs that grow in the Middle East: oregano, savory, marjoram, thyme. I think it most closely resembles oregano, at least the bush that grows in my garden.

It’s really easy to mix your own za’atar if you can’t get it locally, or if you simply love the idea of making something from scratch. Just mix the following ingredients together:

1/4 cup sumac
2 tablespoons thyme
1 tablespoon roasted sesame seeds
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt

June 6, 2017 by Carol

Making a Rhubarb Over Rhubarb

Rhubarb season is here, and with it comes all sorts of childhood memories. A big patch in back of our next-door neighbors’ garage was a treasure we looked forward to every year. We kids would snap off stalks to chomp on, the intense sour seemingly not a problem for us as we sat in a circle telling ghost stories into the dark on balmy summer evenings. It may even have enhanced the spooky atmosphere.

And, when he wasn’t practicing optometry, my Uncle Reub was a big-time gardener and grafter of tree fruit. In his garden was a large patch of rhubarb from which my Aunt Bea, a phenomenal cook and baker, incorporated the veggie into fabulous strawberry-rhubarb pies.

Perhaps due to these fond memories, perhaps because it is a super-easy plant to maintain, I still love rhubarb, and have two different varieties growing in my garden. In fact, one of the plants came from my father’s backyard, and I have recently offered a piece of that plant to my eldest son, Seth. Given my total lack of success with bonsai, I figured this would be my way of perpetuating the family love of gardening and a memento of his grandfather. Growing the family tree, as it were.

I also believe that rhubarb has the power to save a romance. The first time my then-boyfriend came to visit, my stepmother had cooked mackerel for dinner. The house reeked of the oily fish, so I rushed out to the garden, picked some stalks, grabbed a pint of strawberries from the fridge, and baked a pie. By the time Joel arrived, flowers in hand, the house smelled divine. He is now my husband.

Although the repertoire of recipes for this beloved veggie isn’t vast, there are enough dishes to make use of my garden’s crop. I refer you to this recipe for a fabulous rhubarb bread, with the suggestion to add a teaspoon of vanilla to the batter to make it perfect, and the warning that there may be too much batter for the recommended loaf pan. It may overflow. Enjoy! http://allrecipes.com/recipe/237548/rhubarb-bread/

December 23, 2016 by Carol

The (Northern) Spy Who Came in From the Cold (Storage)

apples

Apples are probably the most American of fruits. We like apples so much that Bartlett’s Quotations is full sayings about it:
The apple of my eye
An apple a day keeps the doctor away
An apple for the teacher
One bad apple spoils the entire barrel
In fact, apples are as American as, well, apple pie.
And then, of course, is Johnny Appleseed, the man crossed the country spreading seed so that no man would be without hard cider.
But, for all my love of country, I have a confession. For several years, I gave up on eating most of the orbs, and for good reason.
The old standby McIntoshes of my childhood had become flavorless.
Red Delicious can be mealy.
Gala and Fiji are a little too sweet, and Golden Delicious is sickly sweet.
McCouns were great eaten straight from the tree but they have a very short season. Most of the McCouns I’ve bought at the grocery get soft and mushy fast. And, by the way, how do you pronounce the name? is it McCoun as in crown, or McCoun as in coon?)
Bottom line: I’ve been missing the refreshing crunch and sweet-tart flavor of a good eating apple, the kind I used to pick when I worked as a picker in an orchard.
But, wouldn’t you know, just as I was beginning to think that I would never find the perfect apple, along came the SnapDragon. Developed at Cornell University and based on the Honey Crisp, these apples are the absolute best for eating out of hand: sweet, but not too sweet, and crisp, crisp, crisp. Since the variety is fairly new, its availability is not widespread, but I was lucky to discover them at my local Price Chopper.
I now have a reason to come in from the cold storage.
The SnapDragon is now the apple of my eye.

May 2, 2016 by Carol

Stuffed Sabich Sandwich Satisfies

Although I had a boyfriend of Iraqi-Kurdish descent when I was young, and spent a fair amount of time at his family’s home, I had never heard of, much less eaten, a sabich. But on a recent visit to Israel I was introduced to this iconic sandwich made with fried eggplant, tehina, hummus, hardboiled egg, Israeli salad, pickles, sometimes a potato, and pickled mango sauce called amba– all stuffed into a pita or rolled into laffa. What was once a traditional Saturday morning breakfast for Iraqi Jews has become an Israeli street food almost as popular as falafel.

If that is true, then why hadn’t I ever had one before? After all, I’ve been to Israel numerous times, an even lived there for a while.

The situation had to be remedied.

So, on my day off from meetings, I wound my way down to Jerusalem’s Ben Yehuda pedestrian mall, curious to try something new. I ordered myself a sabich at Moshiko. The guy behind the counter piled so many ingredients onto the large flat laffa that, when he rolled it up, it threatened to burst. Pieces of vegetable and egg fell onto the counter; he stuffed them back in and sent me on my way.

I found a seat outside at a high-top table, laid paper down and dug in. Now, I happen to have a very healthy appetite, but this particular sabich could have fed a small family. Vegetables slithered out, carrying with them dripping sauce and challenging both my balancing abilities and the dimensions of my mouth.

I got only about a quarter of the way through before deciding to focus my attention on the eggplant. It was luscious, if a bit oily, with crispy edges. After a few morsels I gave up, realizing that I probably would have been just as happy with a simple combination of eggplant, tehina, and some shredded cabbage – in a small pita.

Last night I prepared sabich for dinner using the recipe below, with a few changes, and it was very good. A very helpful hint for frying eggplant: toss it in a bowl with one or two beaten egg whites first. It reduces the amount of oil absorbed into the normally sponge-like fruit. Also, I prefer my eggplant cubed rather than sliced. It cooks faster and allows for more surfaces to be crispy.

http://www.seriouseats.com/recipes/2016/03/sabich-sandwich-eggplant-egg-hummus-pita-recipe.html

Carol Goodman Kaufman