Last month we went to Philadelphia for a family wedding. It was not only great to be there for Beth and Zach, but it was also a reunion of the remaining first cousins of the Graf family. There were six of us present (including myself and my sister) and after the wedding weekend, five of the six, along with our spouses and four extended family members, drove up to Skytop Lodge in the Poconos. The fourteen of us gathered for each meal, but during the rest of the day we would split into smaller groups, though these outings were short lived because none of us wanted to be apart for too long. The six cousins are spread among six states and given that we had started planning this reunion eight years ago, we didn’t take our time together for granted. At breakfast on our last day, you could feel that we were sad to say goodbye. There were toasts and speeches, and then the lovely Michel and Danielle Leib, related to my cousins through their mother’s side, suggested that the next Graf family reunion take place in their hometown of Avignon, France in 2020. An appropriate choice as our parents, Hersh (Harry), Yankel (Jack), and Chiel (Charlie), all moved to France from Poland, and four of the six cousins were born there.
I am sure that our father’s would have loved doing something like this. When they did get together, it was not so different. They ate, they drank, they took shpatzirs (strolls) and they talked about politics which inevitably led to arguments. Not that much has changed. I feel blessed that we had this time together, and as the French cousins would say, a bientot, till we meet again.
My Mom used to make a version of this soup. I called my sister to consult and, as usual, we remember it differently. She thought my Mom thickened it, I don’t remember that. Anita said my Mom included raisins which I chose to leave out and can’t imagine my Mom using. In any case, that’s part of being with family, we all experienced not only our own parents differently, but our uncles as well. Like this soup, our collective memories are sweet, but also peppered with the sadder stories of these three men who survived the war. May their memories be for a blessing. G’mar Hatimah Tovah.
Sweet and Sour Cabbage Soup
8 cups water
2 onions, diced
4 carrots, cut into coins
1 – 28 oz can whole tomatoes
1 1/4 pounds cabbage, shredded ( I used 2 – 10 oz pre-shredded bags)
2 Tsp salt
5 Tbs brown sugar
1 Tsp ground pepper
2 Tsp Osem chicken bouillian
Juice of 1 1/2 lemons
Bring water to a boil. Remove tomatoes from can, coarsley chop and add to water along with whatever sauce is in can. Add remaining ingredients and once it is boiling, slow to a simmer and cook for about 45 minutes. You can serve as is, or add a dollop of sour cream or Greek yogurt.
After almost 50 years in the workforce I am finally retiring. People having been asking how I’ll fill my time, and that is yet to be seen. I hope to pursue some of the things I have missed, like gardening, having more time to read, taking some trips, seeing friends, and taking better care of myself. Maybe even doing a little more cooking in the early hours of the day when my energy level is at its highest. Right now, with just two days left of work, I am excited that this new chapter of my life is coinciding with the New Year, and I pray that G-d grant me the good health to enjoy it. I look forward to finding out how I will fill my time, and see what it is that I discover doing with that time, which will fill me.
Looking through Rosh Hashana recipes, there are lots of dishes that tend to be on the sweet side. I decided to make Couscous this year and will be serving it with my homemade Harissa. I think this hot sauce would be equally good with gefilte fish or brisket. After all what’s life without a little spice.
2 large red peppers
5 dried red chilies
2 cloves garlic
2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp kosher salt
1/2 cup olive oil
Soak dried chilies in hot water till softened, about 20 minutes. Cut and remove seeds and stems. Roast the peppers on the grill, or as I did over the stove top, till skin is charred. Let cool and scrape off skin, cut open and remove stems and seeds. Cut and place in blender with the chilies and other dry ingredients. Slowly add olive oil and puree till smooth.
There are so many things that I love about summer, one of them is blueberries. More than any other fruit, you pretty much can find them in my fridge all summer long. Another is eating outside. As an adult I have discovered how much I love eating outdoors, with the long summer days and warm weather, the backyard becomes an extension of our house. It also changes everything, people seem to be more relaxed, the meal tends to be less formal, and the children have plenty of room to wander without parents worrying about what they are getting into. If I am planning to serve dinner outside, then I tend to prepare simpler, more family style, and less fussy meals. BBQ, hand held appetizers, tacos and corn all require a pile of napkins and not much else. Dessert? This blueberry cornmeal cake is rustic, easy to make, and you can dish it out with a big spoon. A perfect ending for an outdoor summer meal.
Blueberry Cornmeal Cake
2/3 cup sugar, divided
3 cups blueberries
2 large eggs
Grated zest of 1 lime
⅔ cup orange juice
⅔ cup vegetable oil
½ cup corn meal
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
Heat oven to 350 degrees. Grease a 9″ square cake pan, line with parchment paper cut to fit bottom of pan, and grease again. Sprinkle 1/3 cup sugar over the parchment paper and cover with blueberries. In a large mixing bowl, combine eggs, 1/3 cup of sugar and lime zest. Add orange juice and oil, and whisk until well blended. In a separate bowl, combine cornmeal with flour, baking powder, and salt. Add flour mixture to egg mixture and stir till flour is incorporated. Pour into prepared pan. Bake for about 45 minutes, until golden brown. Cool on a rack for about 5 minutes. Carefully invert onto a serving plate, and slowly peel off parchment paper.
I recently read an article where a chef said that you are never really alone in the kitchen and that is so true. When I’m cooking, my kitchen is filled with memories of family and friends, and hopefully a creative spirit hanging around to keep me company. Today, my plan was to spend a good part of the day cooking for Passover, by myself, when I received a YouTube video from one of my closest friends, Susan Tober. It was a video of our daughters 2nd grade mock Seder at Sinai Akiba Academy. Watching the video reminded me of all those years when the Androns and Saigers spent almost every Shabbat together, and most holidays as well. That’s when I decided to make Susan’s Passover Almond-Lemon Torte, from the Sinai Akiba cookbook that our PTA put out around the same time, 1988. I remembered the flavor, though I haven’t had it in years. When I took it out of the oven, I texted a photo of the cake to Susan, to show her I made her recipe, and she said she hasn’t had it in years either. As she and her family now spend Pesach in Israel, I am wondering if she’ll end up making one of my recipes, and that way a part of me can be in the kitchen with her!!! I hope so. Chag Sameach! Continue Reading
We’ve had a flurry of activity in our family. It started with Chanukkah, followed by my grandson Phin’s 2nd birthday, a family vacation, Norm’s birthday, and then my granddaughter Manya’s 4th birthday. That meant lots of cooking and baking. Not really being a “baker” (too scientific), I realized that if I was going to make three cakes in a short span, I needed something fairly easy, fool-proof, and with kid appeal. After pouring over recipes, I settled on something I had never tried before, a Funfetti cake.
My first attempt was not what I had hoped for. I was impatient, and before the sheet cake had completely cooled, I turned it over. Pieces of the cake fell on to the platter in large chunks. Not a pretty sight and one that almost brought me to tears. Luckily my son Micah and daughter-in-law Anna were over and wouldn’t let me throw it away. The cake was moist, tasted great, and (even in chunks) was so pretty with the sprinkles floating throughout. Using my mother-in-law’s trifle bowl, I alternated mushing the cake into the bowl in two layers, separated by two layers of frosting. It worked out perfectly, and Phin didn’t seem to mind at all.
This weekend I decided to avoid the sheet pan and go with two small pans. I used my mother-in-law’s heart-shaped tins, which are about 8″ in diameter, and buttered and lined the pans with parchment paper for good measure! Success!
The two pans yielded enough for four layers which was more than I needed, so I took one cake, carefully sliced it horizontally into two, and frosted it with homemade buttercream. Pink of course, Manya’s favorite. It was exactly what I was looking for.
I actually never did make a cake for Norm, but someone else did! Our friend Marizon delivered a still warm persimmon pudding to our door. His favorite. Happy Birthday to all and may 2019 be filled with many more happy occasions. I’ll even bake!!
2 1/2 c flour
1/4 c cornstarch
1 tsp kosher salt
2 tsp baking powder
1 c unsalted butter, at room temperature
1 1/2 c sugar
4 large egg whites
1/4 canola oil
1 tb imitation vanilla
3/4 c whole milk
1/2 c rainbow sprinkles
Preheat oven to 350 degrees. I used two heart-shaped tins but it would fit 3 8″ tins more comfortably. Butter the tins and line with parchment paper.
Let butter and eggs come to room temperature.
Whisk dry ingredients in a bowl and set aside. Using a beater, cream butter till light and fluffy and slowly incorporate sugar. Add oil and beat for a few more minutes till well blended. Add vanilla. Slowly add flour and milk, alternating between two till batter is smooth.
In a clean bowl beat egg whites till stiff. Gently fold whites into batter along with sprinkles and carefully combine with spatula. Pour into prepared pans and bake 35-40 minutes. Allow to completely cool on a rack before turning out onto board. Frost and decorate to your “heart’s” content!
Basic Buttercream Frosting
1 cup butter, at room temperature
3 1/2 cups confectioner’s sugar
1 tb milk but I did add a little more, one drop at a time till I was happy with the consistency
1 tsp vanilla
1/8 tsp salt
food coloring of choice
Using mixer, beat butter till creamy. Add salt and powdered sugar, one cup at a time. Add milk and vanilla and beat till smooth. Add food coloring.
It is 2:00 p.m. and Yom Kippur is quickly approaching, never an easy day, physically or emotionally. But each year, just days before, I wait in anticipation for this small thing that has become as much a part of my ritual as many other small things that I focus on as the holiday approaches. I wait for an email, from our friends Fredda and Avrum, inviting us to their home to Break the Fast.
I am grateful that tomorrow night, once again, we will be at their home, surrounded by friends and family, shedding the weight of the day, having my long-awaited cup of coffee, and trying not to overindulge. This afternoon, I made a pot of Moroccan style fish cakes to share. Cod fillets that I chopped and sautéed, and which are now simmering in a slightly spicy tomato herb sauce. Having to prepare a dish for tomorrow night allows me to have some creative time and space in the kitchen, thinking about the things that I hope for in the next year. Good health is always first, but also the more universal things, like love and peace, happiness, and a better and kinder world. And, then there are the small things that I look forward to as well, one being that next year, just days before Yom Kippur, an email will once again show up in my in-box, inviting us to come break the fast with family and friends. May it be a good year for all of us. Shana Tovah and G’mar Hatimah Tovah.
Fish Cakes (adapted from a recipe by Levana)
2 pounds cod fillets
2/3 cup corn flake crumbs
1 1/2 tsp salt
1 tsp freshly ground pepper
Oil for frying
In food processor grind fish till smooth and remove to bowl. Add eggs, cornflake crumbs, salt and pepper, mix well and form into small balls and then gently flatten. Saute on both sides in hot oil till golden and set aside.
Tomato Herb Sauce
1 cup water
2 cups finely diced fresh tomatoes
1/4 cup olive oil
1 tsp red pepper
1 tsp salt
1 tsp pepper
3 bay leaves
1 Tbspn paprika
8 cloves garlic, minced
1 bunch parsley, stems removed and coarsely chopped
1 bunch cilantro, stems removed and coarsely chopped
1 whole lemon, thinly sliced
In large pot, add water, diced tomato, olive oil, bay leaves, lemon slices, salt and pepper along with garlic, and herbs. Simmer for about 20 minutes and gently add fish balls. Place on low heat, cover and allow to cook for about 30 minutes. Serve warm or room temperature.