Savory Zucchini Mushroom Muffins

photo-22They came to America on the S.S. Argentina, sailing out of Genoa, Italy, in 1952,  my parents and sister, five-year old Anie.  My sister said our mother spent the entire trip in their cabin below deck, fighting seasickness.  Anie spent the days running around having fun, following our father who apparently spent most of the trip in the company of an Italian man.  Once they docked, they went to Ellis Island for medical examinations,  after which my sister and my mother were placed in quarantine for a day or two.

Anie soon became Anita, Henri became Harry, and Marie became Miriam.

Harry found work as a tailor, Anita was enrolled in Kindergarten, and Miriam stayed home and took care of her family.  By the time I was born three years later, they had settled in, for the most part.  Harry was back to Hersch, Miriam was Manya and Anita was Anita.  They had all learned to speak English, my sister had shed her Parisian roots, my mother had a drawer filled with slim, decorated boxes, that when opened, revealed various shades of delicate silk stockings, and my father’s shirts were sent to the dry cleaners.  Just like everyone else, we watched Ed Sullivan.

They were participants in the melting pot.  Eventually, my father left the world of tailoring and became a stock broker, my mother wore pencil skirts and even tried smoking for a brief time.  Anita straightened her hair and dated boys who smoked pipes.  Despite all of their efforts, I knew that we weren’t “real” Americans.

This year, Thanksgiving and Chanukkah are coinciding and I couldn’t imagine a more suitable pairing.  One holiday celebrating freedom and the other, victory.   I am sure that when our small family of three reached the shores of New York, they felt that they had achieved both freedom and victory in a way that they had never dreamed possible just a few years earlier.  They navigated this new world, and somehow managed to find the perfect balance.  They were Americans on the outside, in ways they found palatable, like how they dressed, or attending Thanksgiving dinners, but we were Jews first and foremost.

This Thanksgiving, we will serve latkes instead of stuffing, and apple sauce alongside cranberry sauce.  Turkey will still be the main  but I am considering adding a pot roast or brisket.  Sufganiyot will be paired with mulled cider, and little kugels might be served as well, disguised as muffins.  Hopefully we will strike the right balance, and be richer for it.

Savory Zucchini-Mushroom Muffins

6 medium zucchini, shredded or coarsely chopped in food processor.

6 large mushrooms, chopped

3 large brown onions, finely chopped, in processor

5 eggs

2 cups all-purpose flour

2 tsp baking powder

3/4 cup olive oil

2 tsp salt

1 Tb finely ground black pepper  (or less depending on preference)

Canola oil

Preheat oven to 350.  In a large bowl, combine all ingredients and mix well. Make sure there are no dry spots left in the mixture.  Grease your muffin tins with canola oil and place them in the oven to heat for several minutes.  Remove from oven and  spoon mixture into tins.  Bake for about an hour or until  muffins are golden brown.  Or bake in large roasting pans for a more traditional looking kugel.  This made one large round kugel and 12 muffins.  Serves 10 -12

Note:  I think you can substitute almost any vegetable and this would work. Chopped broccoli, small diced eggplant, shredded carrots, etc. 

Enjoy,

Irene  

Curried Zucchini Soup

IMG_1692I often think of my mother, but as Chanukah approaches her memory burns bright.  She would stand at the kitchen counter with her box grater, and one by one grate the potatoes on the side with the finest holes.  Grated, not shredded.  No food processor in sight, just hard work that often resulted in raw knuckles.  The same pan was used to fry them each year, the one pan that produced a golden disc, not dark brown and not soft, but thin and crisp.  Since they were served as the main course, there were always plenty of Latkes to go around, and I would alternate between topping them with sour cream, apple sauce, or my personal favorite, just plain sugar.

For some reason my mother chose tuna salad as the side dish, and everyone was given hot tea which she served in drinking glasses.  The golden color of the Laktes was echoed in the color of the tea, my mother’s holiday china, and in the lights of the Menorah.  She loved the melodies of the Chanukah songs, and so each year we sing the Yiddish variation of Chanukah Oy Chanukah, a tradition we have carried on in tribute to this diminutive, brave, woman who made our home shine so bright.

 Chanukah, Oy Chanukah
A yontev a sheyner
A lustiger, a freylecher
Nito noch azayner

Alle nacht in dreydl
shpilen mir
zudik heyse latkes
Esen Mir
Geshvinder
tzindt kinder
Di Chanukah lichtelach ahn

Lomir alle singen
Und lomir ale Shpringen
Und lomir ale tantzen in kon

Lomir alle singen
Und lomir ale Shpringen
Und lomir ale tantzen in kon

 I think hot soup goes better with latkes, especially one that serves as another venue for sour cream.

Curried Zucchini Soup

2 Tb butter

1 Tb olive oil

1 medium onion, diced

1 small clove garlic, minced

1 small carrot, chopped

2 Tb butter

4 medium zucchini, coarsely chopped

4 cups pareve chicken broth

2 1/2 teaspoons curry powder, or to taste

salt and pepper to taste

In a large pot add butter and olive oil over low heat till butter is melted.  Add the diced onion and sauté till translucent but not brown.  Add garlic and carrots and cook for about 10 minutes.  Then add zucchini, chicken broth, and curry powder.  Season with salt and pepper.  Bring soup to a boil, and reduce heat to low, cover, and simmer for 20 minutes.
Carefully purée the soup in the blender in small batches.  Don’t forget to serve with a dollop of sour cream.  Happy Chanukah!Enjoy,

Irene