Feeds:
Posts
Comments

Posts Tagged ‘kosher’

Oma is 97 years old. Born in Germany, she escaped the Holocaust and lived most of her life in Manhattan. Today she suffers from Alzheimer’s disease and lives with her daughter (my friend Peggy) and her family near me.

Peggy told me her mom grew up loving marzipan—not a surprise for a German girl—and asked me if I’d bring her a little piece of my homemade stuff. Last week I did.

When I arrived her mom was still out at the doctor’s office. Peg walked me around the sunken living room and showed me all of the shelving she’s had to clear off because Oma likes to take things down and move them to new places. We came upon books and knickknacks in odd spots, hand towels and garments neatly folded and set down on the carpeted steps. I put the candy on a higher shelf, figuring I’d give it to her later.

Oma came home and joined us in the kitchen, all smiling wide blue eyes and wispy white hair. She asked who I was. I told her I was Peg’s friend from long ago. Peggy asked her in German if she had found a candy and eaten it, but she didn’t respond.

The candy was, in fact, missing from the shelf. We peered around every table and chair and into every corner of the living room, looking to see if she’d moved it. Finally we found the empty wrapper, carefully folded. Well, she must have liked the candy; it was gone.

I thought about the fact that it was likely her last piece of marzipan, and almost certainly her last piece of homemade candy. (Truthfully? It was the only homemade food I’ve ever brought over, since Peg and the rest of the family keep strictly kosher. But Oma renounced Judaism years ago.) And I thought about the honor of treating a Holocaust survivor to a taste of her youth.

But mostly I thought about this: It’s entirely possible to derive pleasure from a single bite and fold it up neatly and tuck it away into a corner of one’s mind—maybe to be retrieved later, maybe never again. And that later or never is beside the point; the pleasure is the point.

When it was time to go, I asked if I could give her a kiss goodbye, and she nodded.

IMG_7802

Advertisements

Read Full Post »

IMG_3272

Gonna be even purtier when they’re tipsy.

The first thing I want to say is WOW, and the second thing I want to say is grazie. You sent recipes from as close by as across the lake and as far away as South Africa. I selected 25 of them. Stoked doesn’t come close!

I chose the recipes for this project after having exhaustively researched the origins and ingredients for each, creating a map across my studio wall with pins stuck in various countries, burning up Google, and whipping up a spreadsheet outlining…okay, no, that never happened, it’s more like I was just mouth-open intrigued by every one. That’s pretty much all of the rhyme and reason involved here. Some recipes are ones I’ve never tried before and have always wanted to, some are ones I’ve never heard of, and some are classics. And I’ve never made any before, which was a major selling point. Some of you sent more than one recipe. That’s cool. I’m a game kind of girl.

As I make each recipe I’ll be documenting the whys, wherefores, and holy-craps here. Along those lines, come on and cook one recipe or all with me. When you do, write in and tell me how it went. I think one of the best ways to get under the skin of a country and its people is to taste its native cuisine. Food and the stories that accompany it can be transporting. They can carry us to another time and place as well as or even better than an airplane can—or in some cases, a time machine.* Your kitchen is your cockpit. This will be an education for all of us.

I’m still waiting on an official go from some of you, and some I’m not sure I can swing,** but here are my choices.

*********************************************************************

Soft-Boiled Eggs with Dippy Soldiers

Curry-baked Chicken with Vegetable Curry and Green Pea Rice

Jenny Davies

jennyeatwellsrhubarbginger.blogspot.co.uk

*

Melon Jam

Peach Jam with Ginger

Octopus with Pasta

Katerina Papaspiliopoulou

Athens, Greece

*

Sauerbraten

Kay Coppola

West Long Branch, NJ

USA

*

Fried Zucchini Flowers with Mozzarella and Anchovy

Daniela Cassoni

Rome, Italy

*

Eggs Daffodil

Louis Rousseau

Santa Cruz, CA

USA

*

Toad of Toad Hole

Cheese Marmite Muffins

Mike Batho

Manchester, England

*

Applesauce Cake

Plum Pudding sauce

Kim Raynor

Wanamassa, NJ

USA

*

One-Gallon Daviess County Kentucky Burgoo

Mary B. Goetz

Owensboro, KY

USA

*

Oatmeal Cardamom Chocolate Cookies

Anita Burns

Corona, CA

USA

*

Homemade Maraschino Cherries

Linda Lavalle

New York, NY

USA

*

Rose Liqueur

Ladyfingers

Letizia Mattiacci

Umbria, Italy

*

Turkish-Inspired Leek Meatballs

Liz Reuven

kosherlikeme.com

*

Cornbread with Warm Buttermilk and Honey

Constance Moylan

USA

*

TMC Chicken POMOrado with Habanero

TMC Baked Rabbit with Mustard and Habanero Glaze

Johnnie Walker

Logan County, CO

USA

*

Grilled Pimiento Cheese

Sarah Lansky

Sarasota, FL

USA

*

Malva Pudding

Sauce

Richard Key

Ocean Basket N1 City Mall

South Africa

*

Hoppin’ John

Weena Perry

Keyport, NJ

USA

*********************************************************************

Oh, and…

If you or any home cooks you know have authentic recipes from Asia, Australia, South America or other parts of Europe or North America, please hit me up at mcproco@gmail.com. The thought of cooking myself around the world gets me really jazzed. And I think we established long ago that I’m just a mite cracked in the head, so I might as well give in to it.***

*It’s true, but it’s also a gratuitous Doctor Who reference. So you know.

**Whether I will make the rose liqueur, for example, depends on whether I can find a sweet-tasting, unsprayed bush. And it has to be on public property, because making the recipe after having avoided a felony charge will only make it that much more enjoyable. I’ve tasted petals from about six different wild bushes that range from neutral tasting to bitter. Cross them fingers for me.

Cropped beach rose

Lettucey. Bummer.

***Two concussions strong!

Read Full Post »