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Jewish Journal

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Category

Food

O, Chanukah! Looking beyond latkes

Judy Zeidler November 23, 2010

When I was growing up in Los Angeles, the highlights of our Chanukah celebration included visiting with extended family — uncles, aunts and cousins — lighting the Chanukah candles and eagerly awaiting the platters of fried potato latkes. In our home, the potato latkes were served crisp and topped with sour cream, sugar or apple sauce. Most families have a favorite latke recipe that is made year after year. The real quandary is what to serve with the latkes. In planning a Chanukah dinner, it’s usually a good idea to keep the menu simple. The emphasis should be on foods that can be prepared in advance and will hold up if guests arrive late. Every year, our menu changes. One year, we served Cabbage Borscht With Short Ribs. Another year, it was beef brisket with prunes, almost like a tzimmes, in a wine sauce. It’s fun to serve something new during Chanukah to surprise the family.

Chanukah’s the time for lots of latkes

Judy Zeidler November 19, 2010

There is something special about Chanukah, a time when all of our children and grandchildren gather from across the country to celebrate the holiday, which begins this year at sundown on Dec. 1. Lighting the candles, followed by family meals, singing songs, exchanging gifts and playing the dreidel game all add up to quality family time. What makes Chanukah such a festive occasion? Perhaps it starts with the aroma of potato latkes permeating the house. The crispy golden pancakes frying in the kitchen have come to symbolize the Festival of Lights, when we celebrate the miracle of one day’s supply of consecrated olive oil that kept the Jerusalem Temple’s lamp burning for eight days.

Is Reform movement going kosher?

Jewish Journal November 11, 2010

Kosher — it’s the first word in the book. And tackling the “k” word head-on is part of what makes the first Reform guide to Jewish dietary practice so significant.

A neighborhood cafe where everyone knows your name

Jewish Journal October 26, 2010

On a rare rainy day in the San Fernando Valley, what could be more comforting than a generous bowl of shakshouka — spicy tomato sauce rich with onions and peppers over three nicely poached eggs with crusty slices of French baguette on the side?

Fishbein gets teens and 20-somethings into the kitchen [RECIPES]

Julie Gruenbaum Fax October 20, 2010

I thought I was done with Susie Fishbein. I swore off after I served her recipe for Glazed Chicken Breasts With Strawberry Salsa and the guest I was trying to impress nodded knowingly, saying “Oh, ‘Kosher by Design Entertains,’ page 124.”

Israeli hotel chefs create a culinary revolution

Jewish Journal October 19, 2010

Gone are the days when visiting American tourists were satisfied being served a colorless, uninspired boiled chicken in an Israeli hotel dining room. Today, when tourists sit down to breakfast or dinner in a five-star hotel in Jerusalem, Tel Aviv or Eilat, they are virtually guaranteed colorful kosher culinary experiences comparable to those of the finest restaurants in Los Angeles, New York or Paris. As if to underscore the quantum leap in the Israeli kitchen, Israel’s Channel 10 recently televised a local take of the popular reality TV show “Iron Chef.” In the Israeli version, a top-ranked Parisian chef was flown to the Jewish state to challenge local hotel and restaurant chefs in an array of steamy cook-offs. Much to the Frenchman’s surprise, his Israeli counterparts were more than a match for his culinary expertise.

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