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Celebrating the New Year with Gratitude & Generosity

12/30/2020

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The most meaningful way we celebrate the New Year is to open a bottle of bubbly, look back at our good fortune, and make our charitable donations – tzedakah – for the year.

When I was single, New Year's Eve was a night to find a big party, get dressed up and look for love. When we became parents, we looked for kid-friendly First Night celebrations. For the last fifteen years, or so, we usually invite a few friends for an elaborate multi-course meal or an evening of snicky snacks that take us up to midnight for a toast.

This year, which has been grueling, unrelenting and tragic for so many, we count our blessings. We are back in Cincinnati, sharing the quarantine with our son and my sister. Our older children are healthy, safe and flourishing. We count ourselves blessed for Husband's job. Most of our family and friends locally and around the world also have remained healthy - we even welcomed a new baby to the Israeli contingent just last month. Our complaints are few and insignificant.
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In the Jewish tradition we don’t give charity, which has an implication of choice – one can choose to be charitable or not. The Hebrew word, tzedakah, translates more closely to righteousness – or doing what is right. Tzedakah is an obligation, not a choice. But we can choose where to donate.
​

Over the years, as our own interests and awareness has changed and grown, so has the mix of organizations that we support. We have always supported a mix of Jewish and secular organizations, as well as groups that operate locally, nationally, internationally and in Israel.


Here is the list of organizations that we supported this year. Each logo is a link to the organization's home page.
Many groups could fall into more than one category, but I tried to group them by their primary mission or population served.

Hunger & Food Insecurity
There are always people among us who don't have enough to eat. The Covid pandemic has thrown previously secure people into crisis, domestically and abroad.

Refugee & Immigrant Assistance
Unless you are Native American, we all come from immigrant families - some of us are just a little closer to that experience than others. After he survived the Holocaust, my father was reunited with long lost family in Ohio by HIAS. Both he and I could never have imagined that we would see horrific refugee camps & detention centers in this country.​

People with Disabilities | Mental Health
The most vulnerable among us are those who can't speak or represent for themselves. We are judged by how we treat them. 

Online Jewish Learning
These organizations have been a blessing to me during this pandemic. I studied & participated in groups and use their materials at home with my family to enhance our own holiday celebrations.

Cancer Research & Treatment | Health Care
​Maybe the only thing everyone, everywhere can agree on - Cancer Sucks. This one is personal - Husband is a cancer survivor thanks to Sloan Kettering. And Planned Parenthood provides accessible, affordable health care for girls & women. Period.

Social Action & Cultural Bridges
We chose these organizations because they seem to have more direct, personal impact than some advocacy groups. Again, our dollars are limited, so we had to make choices. The Sisterhood of Salaam Shalom is personal for me; this group has been a calm, kind harbor during this tumultuous year. 

Zionism
Just like our American patriotism, our Zionism and support for Israel does not depend on our 100% agreement with all its policies or actions. Young Judaea is personal for Husband and JNF does so much more than plant trees.

LGBTQ Rights & Inclusion | Anti-Bullying
Who you love or how you identify shouldn't be anybody's business but your own. In our terribly broken world, we have real, serious, crippling problems to solve. Individual families, love lives, and gender aren't a problem. But LGBTQ youth & adults continue to experience unrelenting bullying, discrimination & violence. That's a problem.

Media
Accurate, timely information is the foundation of a fair & just society. Fake news isn't news. Alternate facts aren't facts.  They are lies, plain and simple.

Synagogues
We belonged to two of these congregations in New Jersey & have a relationship with Park Avenue Synagogue through family and Zoom. We support the Chabad at University of Delaware, which was the target of an anti-Semetic arson attack last summer.

Technology & Education for Underserved Students
Right after the war, my father & a friend attended an ORT school in Germany where they studied auto mechanics. His friend eventually owned a fleet of taxis in Baltimore, that started with one cab which he could repair himself. My dad was a mechanic in the US Army, deployed in Korea during that conflict. He attended college on the GI bill. Thank You, ORT.

Arts & Culture
Once upon a time, an acquaintance mentioned the Snowfarm summer arts camp. Our oldest went there; the experience changed the trajectory of their life. Later, we paid it forward - encouraging another family to allow their budding artist to embrace his passion. His trajectory changed too.
Most years, we support more Arts & Culture programs. Even though they are suffering too, during this pandemic, but we had to make difficult choices about our tzedakah dollars this year and we chose more Food Relief. As soon as we can gather safely, we will Arts and Culture ourselves silly and lend as much support as we can.

Anti-Semitism - We're Against It
We live in dangerous times. Unfortunately, the rise in blatant anti-Semitic rhetoric and violence is not surprising. We are well aware that it always runs just below the surface, but in today's environment haters feel emboldened to voice their feelings in public. Not gonna lie - we are afraid.

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Using up Produce: My Cooking Process

12/23/2020

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​Last week, I posted this photo on Facebook with the caption - 

Busy and productive day in the kitchen! Had so much produce to use up, so I pulled it all out of the fridge and started chopping. Challah for tonight and some for the freezer. Vegetable stock. Chunky Vegetable Soup. Hamutzim - Israeli Pickles. Apple Sauce. Fresh squeezed Mandarin Orange juice. Banana Bread. Broccoli Kugel / Casserole for tomorrow. Now to make a simple dinner - Picante Cod. Pan Roasted Brussels Sprouts with Chestnuts. Roasted (or maybe mashed) Purple Sweet Potatoes. Shabbat Shalom.

​So I decided to write about what I found in the fridge and my process. Overall, I spent about four hours doing all of this.



I did a curbside grocery pick-up earlier in the week and ended up with three huge broccoli crowns. So my motivation was to use up as much of that broccoli as possible and a fridge full of produce, most in good to great shape, but also including some past its prime.


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I love Debbie Meyer Green Bags and Boxes. I started using them years ago, when I had a CSA farm share. I was getting so much produce every week, that I couldn’t go through it all quickly enough.

I don’t know the science behind them, but they really work. In the fridge, I had some things that I bought before Thanksgiving that were still fresh in their boxes!


What I had to work with
Mandarin oranges, 1 lime & 1 lemon that were kind of shriveled | Apples, also shriveled | A bowl of pears that were pretty fresh, but a couple were starting to get soft | Two giant broccoli crowns | Two parsnips | About 10 small carrots (not the baby ones, just small) | One zucchini | One shriveled yellow bell pepper, half of another one & a couple of whole peppers in good shape | Half a head of cabbage | About half a pound of Brussels Sprouts | Celery | About half a pound of baby turnips | One Jalapeno | Two little bags of peeled garlic – one open and a little funky, one still sealed | On the counter, two very brown bananas and 2 dried up red hot peppers | In the freezer,  one bag of vegetable scraps saved for stock and a cup of pomegranate seeds | Plus, a bag of onions and a bag of potatoes

Step 1
Put on some good cooking music. I definitely believe the food tastes better when I cook with music. For Jewish holidays, I have specific playlists, but today I put on my go to - Classic Rock. 

Step 2
Put challah ingredients in bread machine. The recipe is adapted from a Susie Fishbein recipe. My machine takes an hour and a half to make the dough.
For the full recipe, click here.
 


Step 4
The shriveled mandarins were rolling around the counter too. So, squeeze them + the lime and lemon that didn’t look so hot. Pour into a bottle to be used for cocktails.

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Step 6
Get the stock going. Dump the bag of frozen scraps into a large pot; cover with water. Throw in the pomegranate seeds, which I discovered freeze well, but get mushy when they defrost - they will give the stock good color. Toss in the peeled garlic cloves from the open bag. Put lid on at an angle to leave it open at the top; turn heat to high to get it boiling.


Step 8
​
Stock is boiling, so turn the heat down to low. I’ll add more scraps as I work through the pickles, soup, and kugel. Turn off soup and remove from burner; leave in pot to cool. 

​Make the pickles. I don't have cauliflower, so I substitute some of the broccoli. I know I want to use the cabbage for the soup, so I use the Brussels Sprouts here. And added some celery. Also stuffed a shriveled red hot pepper into each jar. Followed the rest of the recipe exactly, except made only half as much liquid as called for. It just seemed like it would be too much and I was right; I still had some left over.

Thanks to The Kosher Cowboy for sending me this recipe by email, which gave me the idea. Click here for the recipe.

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Step 10
Braid the challah. My recipe uses more than five cups of flour, so it makes two large loaves. I'm not having company, so I divide the dough in half; from each half I make one small challah and eight little rolls. They all go on two parchment-lined baking pans. I cover one pan with a tea towel and set it on the counter to rise. The second pan goes into the freezer, uncovered. Later I will move the frozen challah to a freezer bag for a week when I don't have time to make fresh.

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Step 3
Apples are rolling all over the place, so get the applesauce going. Peel and chop all the shriveled apples + a couple of slightly too soft pears. In a small pot, I put in a cinnamon stick, 2 star anise and the dust from the bottom of a bag of whole cloves. Throw in a splash of apple cider (left from Thanksgiving). Set heat to low, but leave uncovered so I can hear when it starts to bubble.


Step 5
Check the apple sauce, which was bubbling. Move to smaller burner, turn heat way down and cover.

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Step 7
This is what the counter looks like after about an hour.

​Make the banana bread. Start by preheating the oven and lining my loaf pan with parchment paper. Recipe calls for 3 to 4 bananas; I only have 2, so I open a can of pumpkin puree and throw in about ¼ C. I use oil instead of butter, to save the melting step. I use about 1/3 C of sugar and another 1/3 C of Truvia baking blend, to reduce the sugar. Add the last bits from a bag of chocolate chips and a bag of chopped walnuts from the freezer. Mix, pour, into the oven. Set time for 50 minutes.


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Step 9
Make the soup. I follow the recipe pretty closely. But because I used the turnips for the pickles, I substitute one of my parsnips. Although Jacques recommends using a food processor, I didn’t want to wash it, so I chopped everything by hand. Everything goes into the pot; bring to a boil, move to smaller burner and turn down to low.

My husband got me Jacques Pepin's new book, Quick & Simple, for Hanukkah. It's a lovely little book that is true to its title - the recipes use simple, easy-to-find ingredients and don't take a lot of work or time. 


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Step 11
Now to make kugel and use up that broccoli. I chop it very small, so it would cook without having to be blanched first. Same with the carrots. I shred the parsnip for the same reason. Sautee the onions with some garlic; toss them in. I had the five egg whites left over from the challah, to which I added 6 whole eggs and about 2 cups of soy milk that was also in the fridge. I remember that my noodle kugel recipe calls for oil, so I add about 1/3 C of canola. Season with salt & pepper + throw in a few good shakes of Tabasco to bump up the flavor. Mix it all together; put it into a glass baking dish with a lid and put it in the fridge to bake the next day for dinner.

I'm not gonna share the recipe now because I didn't measure the ingredients and it came out a little wetter than I wanted. I'll retool the recipe and post another time.


Step 12
Finish up. Turn off stock and remove from burner; leave in pot to cool. Remove cinnamon stick and star anise from apple sauce. Use immersion blender to break it all up; put it into a jar. Preheat oven again to 325; bake challah for 20 minutes; pull rolls out to a cooling rack and bake loaf for about 4 minutes more. Remove banana bread from pan; peel off parchment and place on a glass plate. Cover with a tea towel; this will live on the counter until it’s gone. Wash all the dishes that I didn’t wash already; set table for Shabbat, including putting challah on its tray. Move frozen challah to a silicone bag for freezer storage. When pickles, apple sauce and soup are cool, put in fridge. Strain vegetable stock; also wait to cool and put in freezer. Clean up; wipe counters.

Open bottle of wine and start dinner. But that’s another post.​
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Chef Nir Zook and A Wider Bridge

12/16/2020

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A Melting Pot of Miracles – Celebrating Hanukkah with Israeli Celebrity Chef Nir Zook
Wednesday December 9 | Sponsored by A Wider Bridge

​Every smell has an idea that at the end will transform into design or into food or just a smile or belief in God. Because living life and being open to what you see on the way and what you feel on the way and what you smell on the way makes you realize that you’re just something small in a huge complex that God created for us

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Before attending this Zoom cooking event, I had never heard of Israeli Celebrity Chef Nir Zook. Where have I been? To be fair, most of his presence is in Israel, although he has a hand in some projects here in the States too. Like all celebrity chefs he is involved in restaurants, writing, and television. During the Corona pandemic, he has been hosting small dinner parties in his beautiful Jaffa home.
 
Last week, the night before Hanukkah, he did an online cooking demonstration on behalf of one of my favorite organizations, A Wider Bridge. Chef Nir shared and demonstrated his recipe for latkes with a variety of toppings, including an Eggplant and Yogurt Topping, Jaffa Ceviche, and Horseradish Cream. Here is a link to the recipes.
 
For me, more inspiring than his recipes, which I love, was the way he shares his passion and love, not only for good food, but for Israel, for Judaism, and for diversity. He is a masterful storyteller and a poet. Chef Nir speaks at least three languages – Hebrew, French, and English. I wish I could be as eloquent in my native language as he is in his third. I know just enough Hebrew to get myself in trouble. When I hear Israelis speak English, often I hear the Hebrew grammar and phraseology, the flavor of the Hebrew coming through and I love it. So maybe I’m biased, but I fell in love with Chef Nir’s language.

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A Wider Bridge
 
A Wider Bridge is one of my favorite organizations, because it tics so many of my boxes at the same time. Although it was born mostly as a way to connect LGBTQ American Jews to their counterparts in Israel, it quickly realized its broader potential as an agent to support LGBTQ equality in Israel, fairness for Israel in the States, and to use the commonality among LGBTQ people across all ethnicities, religions, levels of religiosity, cultures, and countries of origin both in Israel and here to create A Wider Bridge for connection, conversation, and engagement. They operate with a small staff and a very impressive Board of Directors. ​

Mission Statement from A Wider Bridge Website
A Wider Bridge is the North American organization working through education, advocacy, relationship-building and grant-making to create equality in Israel by expanding LGBTQ inclusion in Israel, and equality for Israel by cultivating constructive engagement with Israel.
Equality In Israel: With the support of North American LGBTQ people and allies, Israel’s LGBTQ community will be better positioned to advance social, political and cultural change. LGBTQ equality will strengthen Israel as a society where all people labeled “the other” are welcomed and celebrated throughout the country.
Equality For Israel: Israel should be included and treated with fairness in our LGBTQ communities, by our local and national institutions, and within the community of nations. We believe our communities are strengthened when people move from demonizing and delegitimizing Israel to a place of understanding, empathy, and engagement. We work to increase equality for Israel on the global stage so that it too may be supported with the same aspirational hope we hold for our own countries. We celebrate progress and mourn injustice.


On Latkes
The last few years it’s been very trendy in Israel to do latkes from all kinds of vegetables, even put fruit inside. But I like the traditional onion and potato latke; I think it’s the best . . . . At the end of the day, on a holiday, you want to have something traditional, because tradition makes you feel a part of something.
 
On Grating
Always, when I’m grating I have to be careful. I have the tendency of cutting my finger, when I grate things - hardly ever happens with a knife, but when you’re grating your mind can go elsewhere, so please be careful.
 
On What Makes Ceviche so Popular in Tel Aviv
Ceviche came from Peru. Something in the way it’s seasoned – the lemon, the chili, the cilantro, the olive oil - is very appealing to the Israeli taste. And we have the Mediterranean which has amazing fish so . . . .
Because it seemed like it was born here, it’s so suitable for the Israeli taste.

On Adding Chopped Citrus Peel to his Ceviche
[I am] using the mandarin for the ceviche, so now I will use a little bit of mandarin peel as well, because I chose to give it space and then I want to give it a wider space for my guest not to have to look where it came from.

About Celebrating Hanukkah
I think it’s a great holiday - to get together, light candles, and talk about miracles.
Is there any Arab influence or local influence on your cooking?
A lot. Just walking here in the streets of Jaffa and going into the local stores - all the time you see new things that you didn’t know from before. Even fava beans. My knowledge of fava beans comes from French cuisine, which normally uses fresh fava beans. And then you go to a humous place and you taste fava beans, you know the Egyptian kind, dark brown heavy and you say hmmm that’s interesting, but it’s not my style. And then you walk by the humous shop day after day and you get used to the smell and then one day you say, "Oh I’m gonna try and make this at home." And then you fall in love. And then suddenly you start making fava beans for your own breakfast . . . . and then it starts showing up on your dishes, maybe with fish or maybe accompanying some lamb kabob.
 
So, you know local food  - when you eat somewhere, even if you don’t feel it or you don’t see it, slowly, slowly  . . . . it’s becoming a part of your life and then it’s becoming part of your creation. Because anything that is part of your life - at the end - will be part of your creation, if you notice it or not. The only special thing about food is that it’s very easy to see the influences because it’s our everyday life. So, one day you serve fava beans with your fish and then the neighbor says, “Hey, since when are you serving fava beans? Normally we eat it at the humous place.” So easy to see.





What's your source of creativity; where do you get your inspiration?
It’s very difficult to answer that because basically the source of what we do is in every minute of our life. So, it can be just walking here in Jaffa. Now it’s the beginning of winter, at least in Israel . . . . You walk on the same road every day and then it rains and then 3 days later it’s all starting to have weeds, you know very, very small weeds that have beautiful colors in the sun and then you say this is inspiration for life.
 
Explain, in your eyes, what is Israeli cuisine? 
Israeli cuisine is the combination of anywhere in the world that Jews lived. Because then Jews came to Israel and they all lived in the same building. In the beginning they didn’t really like each other because the smells that came out of the kitchens were very awkward to each other. But then they had kids and kids started moving between apartments and fell in love with the neighbor’s food . . . . 

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The Perfect Latke

12/14/2020

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This time of year, all Jewish and most food websites and publications run articles about how to make perfect latkes. I personally watched three different Zoom events about latkes just last week.

But here’s the thing. They're all wrong.

Well, maybe not exactly wrong. But all of them talk about only one “style” of latke – made from shredded potatoes - which are fine, sometimes even very good. But if you’ve never had a latke made with GRATED potato, you’ve never had a perfect latke.

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The perfect latke is thin, with crisp, lacy edges and a creamy interior. I know this because my Dad (z”l) made perfect latkes. Everyone who ate my Dad’s latkes is forever ruined for any other latke they will ever eat. It’s not a family secret or anything. In fact, this year I came across two different Facebook threads with like-minded people. But we are few and far between, mostly, I think, because shredded potato latkes are easier to make, even if you don’t use a food processor. The Grating technique takes time, work, and lots of practice.
​
Maybe this year, when we are home and without crowds to feed, some of you will make the effort. You won’t be disappointed in the result. But you’ll never be able to go back, either.


The Grating
For my Dad, a small batch of latkes just for the family, was five pounds of potatoes. He grated them methodically, by hand of course, using a reibeisen (rib-eye-zen), a grater.
Here is a picture of a typical box grater, showing the side that most people use to “grate” potatoes for latkes.

​But it's not a grater; it’s a shredder.

​
Here is the side that GRATES potatoes. See the difference? But a box grater doesn’t have holes big enough to grate pounds and pounds of potatoes; it works for ginger or garlic; for potatoes you need this shape, but bigger. ​
I haven’t been able to find this kind of reibeisen for years, not even in small kitchen shops in Germany. ​
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But we can still get these, which achieve the same effect.


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The Batter
The difference between shredding and grating is dramatic and significant. Grated potatoes result in a smooth, wet batter that pours like regular pancake batter. As it pours off the spoon into the hot oil, it spreads exactly the right amount, creating a thin, round latke. And yes, I said wet. I don’t understand why every recipe I see for latkes recommends squeezing the water out of the potatoes. You end up with dry, shredded potatoes, which make hash browns. When you grate the potatoes, you leave all the water and potato starch in the batter. 

The Ingredients
Russet potatoes. Not Yukon Gold. Not heirloom purple fingerlings. Not zucchini. Good old Russet potatoes. Peel ‘em and keep them in a big bowl of cold water until you’re ready to start grating. Onion? Nope. No raw onion or caramelized onion. Just onion powder. Plus, a little bit of flour, baking powder, salt, and egg. That’s all.

Oh. And add a little bit of Fruit Fresh as you go, to keep the batter from turning brown. It will begin to look a little pink, but that's OK. Just keep adding Fruit Fresh, about 1/2 teaspoon at a time. The inside of the latkes will be white. I promise.


The Oil
Latkes are fried, not sautéed. You need good oil with a high smoke point and plenty of it. Dad used safflower oil, specifically Hollywood safflower oil, which can be a little hard to find. Recently, my sister called the company because we couldn’t find it anywhere. It turns out the same company also makes Spectrum brand safflower oil, which we were able to order.

In addition to having a very high smoke point, safflower oil has a neutral flavor, which is good because you want the latkes to cook in the oil and get crispy in the oil, but not taste like oil.
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The Pan
My parents received a set of Club aluminum cookware as a wedding gift in 1958. Over the years, my Mom replaced almost all the pieces, except the latke pan. They are heavy, which makes them hard to maneuver, but also makes great latkes. Also over the years, research began to show that aluminum leached into the food and isn't good for you. But once (or maybe twice) a year isn’t too bad, so not only did the Club aluminum stay, but another one was procured to allow for double frying capacity.

​A good, seasoned cast iron skillet works too, as will any solid, heavy bottomed pan.

​

The Technique
Be generous with the oil. Start with about half an inch in the pan; enough for the latkes to float when they release from the bottom. And keep the oil clean. The biggest downside of shredded potatoes is all the little pieces that break off. They float around in the oil, batch after batch and burn, giving the oil a burned flavor too. If you insist on shredding, make sure to fish all those little shreds out of the oil after each batch of latkes to keep your oil clean.

As the oil is heating up, do a tiny test latke – maybe one inch across. It will start to sizzle, then brown around the edges. Let it fry; then flip. This is your tester both for oil heat and for salt. Under salt at first and adjust after the tester. Once the oil is hot, begin pouring latke batter into the pan one spoonful at a time. Don’t crowd the pan. Take your time. Wait until each latke releases itself from the bottom of the pan before flipping. The lacy edges will be golden brown, you will see the potato cooking from the edges in, and oil will start bubbling up through the latke. Then and only then, flip the latke, once and only once. Another few minutes, when the underside is also golden, remove them one by one to a board layered with brown paper bags, to keep them crispy.

How to Eat Latkes
The best way to eat latkes is with your fingers, hot out of the pan (after they sit on paper bags for a minute or two). Please don't make them ahead of time and reheat for the party. They will never be as good as when they are sizzling hot and fresh.
The Perfect Latke
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Reheating
IF you have any latkes left - these four were all that were left from 5 pounds - stand them up in a cookie rack to reheat in the oven at 375.​
The Meat Menu
Latke Corned Beef Sandwich
Some kind of soup - usually Split Pea
​That's all.
The Dairy Menu
A simple dairy menu is just latkes with smoked salmon and cream cheese.

This is a much sexier menu with the addition of Spanish white anchovies, smoked trout and caviar, plus a bean salad.
Latkepalooza
My Mom used to host her women's Chavurah every December, so they could enjoy my Dad's latkes. The Chavurah included our rabbi's wife, so she always took latkes home to him.

One year, my Mom wasn't well in December, so the rabbi missed his latkes. To make up for it, we hosted him and his wife for Latkepalooza during the summer, which warranted a unique menu. Of course latkes were the main event, but we added homemade humous with mushrooms, several fresh salads and Schav - Cold Sorrel Soup. 
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    Kugel Chronicles
    Gayle Levine Schindler

    Sharing foody things that matter.

    I cook. I eat. I write. It's what I do.


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