Baby Eggplants with Plum Tomatoes

As the summer comes to an end, my thoughts are beginning to turn to Rosh Hashana.  These long, lazy days will soon be replaced with an onslaught of holidays and the frenzy of preparation.  I wonder if my Mother compiled lists in her head as I have already begun to do.  In some ways, even without the modern conveniences of food processors and dishwashers, things were simpler.  The menus were standard,  Yontif meals were at home or with family that lived close by, and although everything  was hand-made, her days were orderly and divided into tasks.  There was shopping, baking, cooking, and dealing with that carp in the bathtub.  Baking day meant the large wooden board and rolling-pin were placed on the dining room table where she would prepare homemade noodles, challahs, and roll out the thin dough for favorkes (something like wonton skins,  fried and served in the soup.)  The next day the Gefilte Fish, Kreplach, and Chicken Soup were prepared.   Just hours before Erev Rosh Hashana, the last details were given her fullest attention.  Garlic chicken and potatoes were roasted in the oven along with a sweet bread pudding.  On top of the stove was a pot of simmering sweet carrots with a knaidle in the middle.  A green salad was easily assembled and there was always an apple cake for dessert.

My life seems far less predictable in some ways.  As each holiday approaches, I now wonder if I will be at home in Los Angeles, or on the East Coast with my children.  The menus change from year to year, incorporating whatever the new food rage is, quinoa, kale chips, freekah, etc.  The number of vegetable dishes increase, and the brisket has lost its place as the centerpiece of the holiday meal.

As I step into my yard,  I see the changes that are taking place there as well.  My summer garden is coming to an end which means we are harvesting the last of the tomatoes and eggplants.  That leads me to think about fall, wondering which vegetables to plant in spite of the nagging uncertainty of how they will grow.  As I contemplate both the past and the future,  it is 25 years ago today that my youngest son was born.  A quarter of a century has passed and our hope is that his future be filled with love, health, and happiness, on his birthday and in the New Year.  For him,  for us, and for all of you.

The last of the garden tomatoes and eggplants

Sautéed Baby Eggplants ad Plum Tomatoes

12 baby eggplants, firm and unblemished, peeled and sliced into 1″ pieces

1 large onion, diced

12 plum or Roma tomatoes, diced

1 tsp Piment d’Espellete ( or substitute red chili powder)

1/3 cup olive oil

5 cloves garlic, minced

1 1/2 tsp salt

1 tsp freshly ground pepper

cilantro

In a large sauté pan, heat the olive oil and add the diced onion.  Saute onion till golden and then add minced garlic.  Saute for a minute and add sliced eggplant.  Add salt, pepper, and Piment d’Espellete.  Lower heat to a simmer, and cover pan, allowing eggplant to cook through.  This takes about 30 minutes. Then uncover and add diced tomatoes.  Cook eggplant for another 20 minutes, again over a low flame.  Serve hot or at room temperature with chopped fresh cilantro sprinkled on top.

Enjoy,

Irene

Chocolate Cake


Rosh Hashana is approaching and as usual there is a feeling of anticipation and excitement about what the New Year will bring.  Pouring over tattered recipes, trying to decide between making a traditional meal or trying something new, choosing which Challah recipe to use and do we want a sweet chicken or savory.  Will I make my mother’s apple cake, not because it is the best, but because it was the apple cake that she made, and when I make it I am reminded of her.  Of course, there are the guests, because what would a Yontif celebration be without guests.  For me that is the best part, the pull of the holidays to bring the family and friends home.  Not sure who will be here, but hopefully some calls will trickle in, and I will be grateful to share my table.

This recipe was given to me by my friend Susan T.  who raved about the results.  She was right, the cake is light and chocolaty and not too sweet.  It is a perfect cake for a birthday celebration.

Happy Birthday Shira!

Susan’s Chocolate Cake

3 cups all purpose flour

2 cups sugar

1/2 cup unsweetened cocoa

2 tsp baking powder

1 tsp salt

2 cups cold water

1 cup oil

1 tbs vanilla extract

1 1/2 cups chocolate chips

Preheat oven to 350 degrees.  Grease and flour three 9″  round pans or two round pans and one loaf pan.  Sift together first five ingredients.  In another bowl, mix water, oil and vanilla.  Mix in dry ingredients and combine.  Add chocolate chips and divide batter into pans.

Bake about 25-30 minutes, till toothpick inserted in center comes out clean.  Serves 8-10

Enjoy,

Irene