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March 25, 2009

RECIPE: The Fluffiest Matzah Balls

The Fluffiest Matzah Balls
(Click here for the full article)

I’ve been tweaking this matzah ball recipe over the years, and I’m now satisfied that it produces the lightest matzah balls you’ve ever tasted. If you don’t want to take the time to make them, boil some Passover noodles and add to the soup instead.

3 eggs, separated

About 1/2 cup water or chicken stock

1 to 1 1/2 cups matzah meal

1/8 teaspoon salt

Pinch freshly ground black pepper

Place egg yolks in a measuring cup and add enough water or chicken stock to fill one cup. Beat with a fork until well blended. Set aside.

In a large bowl, using an electric mixer, beat egg whites until they form stiff peaks; do not overbeat. In a small bowl, combine matzah meal with salt and pepper. With a rubber spatula, gently fold the yolk mixture alternately with the matzah mixture into beaten egg whites. Use only enough matzah to make a light, soft dough. Season with additional salt and pepper to taste. Cover and let firm up for five minutes.

Bring soup to a slow boil and using a large spoon, gently drop in matzah balls. Cover, reduce heat to low and simmer for about 10 minutes (do not uncover during this cooking time).

Makes 12 servings.

 

RECIPE: The Fluffiest Matzah Balls Read More »

RECIPE: Judy’s Passover Chicken Soup

Judy’s Passover Chicken Soup
(Click here for the full article)

3 5-pound chickens or 2 3-pound chickens, trussed

2 pounds chicken necks and gizzards, tied in cheesecloth

4 large onions, diced

1 medium leek, sliced into 1-inch pieces

2 to 3 cups thinly sliced carrots (16 small carrots, cut into 1-inch pieces)

2 to 3 cups thinly sliced celery with tops (5 stalks celery with tops, cut into 1-inch pieces)

3 medium parsnips, thinly sliced

12 sprigs fresh parsley

Salt to taste

Freshly ground black pepper, to taste

(The Fluffiest Matzah Balls recipe follows)

In a large, heavy Dutch oven or pot, place trussed chickens, necks and gizzards, onions, leek, carrots, celery, parsnips and enough water to cover. Over high heat, bring to a boil. Using a large spoon, skim off the scum that rises to the top. Cover, leaving the lid ajar, reduce heat to low and simmer for one hour. Season with salt and pepper to taste. Uncover and simmer 30 minutes longer.

With two large (slotted) spoons, carefully remove the chickens from the soup and transfer to a large platter. Let soup cool to room temperature, then chill. Skim off fat that hardens on the surface and discard.

Makes 12 servings.

RECIPE: Judy’s Passover Chicken Soup Read More »

Black Shabbis mixes headbanging and Talmud

We’ve talked about heavy metal Islam and Muslim punks and Christian gutters and rockstars. But not about hipster metal for hipster Jews. Jewcy enlightens us with this article about a new Jewish metal album that “bears the unprecedented imprimatur of the cutting edge of the musical and Jewish world.”

It’s an homage to Ozzy:

Black Shabbis is released by John Zorn’s Tzadik label. It was only a matter of time before the label put out a CD like this. Zorn himself has flirted with extreme metal on his Painkiller project (which featured ex-Napalm Death drummer Mick Harris) and some of his Electric Masada work with Marc Ribot explores the outer limits of guitar noise music. Saft himself is the kind of prolific polymath that the downtown NY Jewish music scene adores, responsible for a host of film music, jazz and way-out -there recordings with a bewildering array of collaborators. In this respect, Black Shabbis is not the product of a metal band rooted in the metal scene, but of a one-off project that sets out to explore a particular aesthetic. Most of the music is played by Saft himself, with a small group of guest artists on some of the tracks (including Mr Bungle bassist Trevor Dunn).

Saft has clearly been thinking along the lines that I was when I fantasised about Death Matzo – except of course he has the ability and seriousness to see it through. The vocabulary of metal is rooted in a fascination with the dark side, with western Christian civilization’s rich and lurid imaginations of evil. Yet the dyad Christ – Satan that is repeatedly explored and transgressed in metal culture (and particularly in black (Satanic) metal) is constructed without reference to the deep-rooted association of Jews with the devil.  Jews rarely appear in the metal mythos and when they do it is in the marginal National Socialist black metal scene, whose proponents ironically associate Jews with Christianity. So there is a rich vein of symbolism and mythology that awaits any Jewish metal musician brave enough to mine it.

The cover of Black Shabbis makes the association of Jews with diabolism explicit: a winged goat-headed man with burning red eyes sports a star of David on his forehead. The 9 tracks delve into the dark side of Jewish history. The CD has no lyrics sheet and in any case some of the songs don’t have words, however the inlay sleeve does print a short paragraph describing the themes and sources of inspiration for the songs. I was immediately drawn to the track ‘Blood’, which unlike Death Matzo does not celebrate but condemns the blood libel as a ‘hideous caricature’.

OK, so I might have been exaggerating by throwing “Talmud” into the headline. But Black Shabbis’ pairing of themes is no less interesting. Video of an interview with Saft and related stories are after the jump:

Black Shabbis mixes headbanging and Talmud Read More »

RECIPE: Flourless Chocolate and Pistachio Cake

For the full article, click here.

Flourless Chocolateand Pistachio Cake

by Barry Sayag, Tatti Boulangerie, Givatayim

(from “The Book of New Israeli Food”)

Ingredients (for 1 loaf pan)

2 eggs

2 egg yolks

1/2 cup plus 1 tablespoon sugar

1 1/2 cups pistachio nuts, coarsely ground

1 tablespoon cocoa powder

3/4 cup almonds, finely ground

3/4 cup chocolate chips

2 egg whites

1 1/2 tablespoon melted butter

Preheat oven to 310 F.

Beat the eggs and the egg yolks in a mixer with 3 ounces of the sugar to a thick and fluffy cream.

Add the pistachio nuts, almonds, cocoa powder and chocolate chips and mix to a smooth batter.

Beat the 2 egg whites with the remaining sugar to form soft peaks, then fold in the nut and egg mixture. Stir in the melted butter.

Pour the batter into a well-greased pan and bake for about 40 minutes, until a toothpick comes out dry with a few crumbs adhering. Serve at room temperature.

 

RECIPE: Flourless Chocolate and Pistachio Cake Read More »

Israel’s Melting Pot Is on The Stove, in the Oven

Just want the recipe? Click here.

As the melting pot of the Jewish people, Israel has produced a melting pot of Jewish and world cuisines. Through historical narratives, vibrant illustrations of local eateries and practical recipes, Janna Gur’s recent “The Book of New Israeli Food” (Schocken, 2008) captures the story of Israeli food coming into its own as the fusion of Ashkenazi and Sephardi, the exile and Zion, the old and the new.

“For me it wasn’t just a cookbook, but a very personal project to try and convey something about Israel through the food,” Gur said in a telephone interview from her office in Tel Aviv, where she serves as editor-in-chief of Israel’s leading gastronomic magazine, Al HaShulchan. “I tried not to give recipes but insight into lives of people, places, atmosphere, even mentality.”

The term “new Israeli food” also may sound like a tautology. At 60, Israel is a relatively new country. But the inventiveness and wanderlust of well-known Israeli chefs who make appearances in the cookbook, have led to imaginative upgrades of Israeli and Jewish classics.

“It’s ‘new’ because it’s the result of what we’ve seen now,” Gur continued. “Restaurants are experiencing an amazing food renaissance in the past few decades. In restaurants you see things that weren’t around before — a kind of fusion between Palestinian cooking and Jewish ethnic cooking, with something from California, New York and the Far East.”

Gur’s recipes, some basic, some more involved, should soothe any Israel lover nostalgic for the nation’s cafes, bistros, Mizrahi family diners and falafel joints. They cover a cross section of Israeli society, including the simple Arabic salad, fish falafel, couscous soup, Iraqi kubbe, traditional chopped liver and green matzah ball soup.

Gur forays into the historical development of Israel’s food industries — olive oil, fishing, bread, coffee, cheese and wine — making the book read like a coffee table book at times, yet establishing it as an authoritative guide to contemporary Israeli cuisine.

Flourless Chocolateand Pistachio Cake

by Barry Sayag, Tatti Boulangerie, Givatayim

(from “The Book of New Israeli Food”)

Ingredients (for 1 loaf pan)

2 eggs

2 egg yolks

1/2 cup plus 1 tablespoon sugar

1 1/2 cups pistachio nuts, coarsely ground

1 tablespoon cocoa powder

3/4 cup almonds, finely ground

3/4 cup chocolate chips

2 egg whites

1 1/2 tablespoon melted butter

Preheat oven to 310 F.

Beat the eggs and the egg yolks in a mixer with 3 ounces of the sugar to a thick and fluffy cream.

Add the pistachio nuts, almonds, cocoa powder and chocolate chips and mix to a smooth batter.

Beat the 2 egg whites with the remaining sugar to form soft peaks, then fold in the nut and egg mixture. Stir in the melted butter.

Pour the batter into a well-greased pan and bake for about 40 minutes, until a toothpick comes out dry with a few crumbs adhering. Serve at room temperature.

Janna Gur will be visiting Los Angeles in April as part of her American book tour. Watch for details in an upcoming Calendar.

 

Israel’s Melting Pot Is on The Stove, in the Oven Read More »

Netanyahu Made an Offer Barak Couldn’t Refuse

From Haaretz.com

There is no debate over two of the achievements of the Labor-Likud coalition agreement that was initialed on Tuesday morning: It was reached after negotiations unprecedented in their brevity – taking less than 24 hours – and it grants Labor a scandalous package of positions for its mere 13 Knesset seats, almost out of generosity. The deal gives the party five cabinet posts, including two of the most senior – Defense Minister and Trade and Industry Minister – and another two deputy ministerial positions.

Prime Minister-designate Benjamin Netanyahu’s package of temptation for Labor was so bountiful that it is not clear whether the party will have enough people to man all the positions. Labor chairman Ehud Barak’s camp, as of Tuesday morning, consisted of Ministers Benjamin Ben-Eliezer, Shalom Simhon, Isaac Herzog and deputy ministers Matan Vilnai and Orit Noked. Vilnai will be upgraded to minister without portfolio and Noked will serve as a deputy minister.  Click here to read the rest of the article on Haaretz.com.

Netanyahu Made an Offer Barak Couldn’t Refuse Read More »

Julia Roberts, better with age!

I simply don’t care that Julia Roberts isn’t Jewish—every woman should see this. I was ELATED to read this fantastic, life affirming, undermining of all horrible things about our beauty culture statement in the New York Times and I had to share. In A.O. Scott’s review of her new film, “Duplicity,” he writes, “Ms. Roberts has almost entirely left behind the coltish, America’s-sweetheart mannerisms, except when she uses them strategically, to disarm or confuse.” First thought: How nice, movie actresses, once coquettish and shy, can finally grow up. But here’s where it gets fantastic: “Curvier than she used to be and with a touch of weariness around her eyes and impatience in her voice, she is, at 41, u[n]mistakably in her prime.” YIPPEE! Growing up also means we can AGE. And eat carbs and be curvy! And still be beautiful. Our best selves. And I just want to applaud this promising new appraisal because pretty soon, no one will be able to afford botox anyway.

Julia Roberts, better with age! Read More »

Bibi Netanyahu promises to be ‘partner for peace’

No one would ever accuse Benjamin Netanyahu of being a peacenik. But in his quest to form a coalition government and become the next prime minister of Israel, Bibi is sounding at least a little dovish. From The New York Times:

Mr. Netanyahu, the leader of the conservative Likud party, was delivering a speech to an economic conference in Jerusalem one day after the deeply divided Labor Party voted to join the government he is forming under a coalition agreement that seemed vague on issues pertaining to the Israeli-Palestinian peace process.

On Wednesday, Tzipi Livni, the foreign minister and leader of the centrist Kadima party, called the prospective coalition a government “conceived in sin,” according to The Associated Press. Kadima, which narrowly beat Likud in February elections but did not have enough support to form a governing coalition, declined Mr. Netanyahu’s offers to join his because he has refused to commit to negotiating the creation of a Palestinian state.

Labor’s agreement to join Mr. Netanyahu’s government paved the way for a broader government than the narrow and hawkish one that Mr. Netanyahu would otherwise have had to settle for, increasing his chances of gaining international acceptance and possibly avoiding friction with the Obama administration.

“I think that the Palestinians should understand that they have in our government a partner for peace, for security and for rapid development of the Palestinian economy,” said Mr. Netanyahu.

He added that peace is a ”common and enduring goal for all Israelis and Israeli governments, mine included. This means I will negotiate with the Palestinian Authority for peace.”

His remarks were relayed on Israel Radio. It remained unclear what terms Mr. Netanyahu was offering for peace.

That, of course, is the million-dollar question.

Bibi Netanyahu promises to be ‘partner for peace’ Read More »

Oldest Jewish Immigrant From Iran Arrives in L.A.

After living in Iran for more than a century, witnessing the rise and fall of three kings and the upheaval of an Islamic revolution 30 years ago, 102-year-old Heshmat Elyasian arrived in Los Angeles two months ago with her immediate family to become the oldest Jewish immigrant from Iran to resettle in Los Angeles.

Because of an age-related mental decline, Elyasian was not fully aware that she had resettled in the United States. However, she said she was in good spirits during an interview with The Journal.

“I have some pain in my arms and legs from arthritis, but otherwise, thank God,” she said in her native Persian, while seated in a wheelchair and surrounded by family members at a relative’s home in the Valley.

Elyasian immigrated to the United States with her son, Manouchehr Tabari, and his family with the help of the New York-based Hebrew Immigrant Aid Society (HIAS). According to HIAS records, Elyasian is the oldest refugee they have helped.

“Making the transition to life in America is not easy for many reasons, especially since the Iranian currency is worth so much less when converted to dollars, but we’re grateful to be here,” said 68-year-old Tabari, who was a cinematographer and filmmaker in Iran.

Tabari said the decision for his immediate family to leave Iran was based on his desire to pursue better educational opportunities for his children in the United States. Since extended families typically live together in Iran for many years, it was only natural for Tabari to immigrate with his mother.

“The plane trip here was very difficult for all of us, especially for my mother, because it was for many hours, and they had seated all of us in different parts of the airplane,” said Tabari, who now lives at his niece’s Tarzana home. “We are still trying to get over the exhaustion of the trip and the shocks of this new environment.”

Elyasian’s long life in Iran has not been the easiest, her son explained. After her marriage, her husband, who was a butcher, lost his savings after livestock he had purchased and ritually slaughtered were not kosher due to some impurities. The couple and their six children barely survived while they lived in poor conditions in Tehran’s run-down Jewish ghetto. Her husband was forced to work small and low-paying odd jobs, while she raised their children and also earned a living helping other families with their cooking, sewing and hand-washing their laundry.

“I am the only person in my family that has had formal education, and my mother really sacrificed on my behalf so that I could get an education,” said Tabari, who produced documentary films for television networks in Iran after studying film and drama in New York during the 1960s. “I’ve taken care of her myself ever since my father suddenly died of a heart attack at age 62.”

Iranian Jewish historical scholars said they were excited about Elyasian’s arrival in the United States because of her life experience and the fact that her father was one of a few Jewish musicians to entertain the late Iranian king, Nasser-al-Din Shah Qajar, which could shed new light on how Jews were treated in the king’s court during the early 20th century.

“Life was not easy for Jews living in Iran during the time this woman was born,” said Daniel Tsadik, a professor of Iranian studies at Yeshiva University in New York. “They were typically living in poverty, faced persecution in various cities and their movement was restricted in the country, because they were considered ritually impure by the local Muslim leaders.”

Despite several mattresses and open suitcases stuffed with clothing laid out in her living room, Elyasian’s granddaughter, Soheyla Tabari, said she was excited to welcome her grandmother and uncle’s family to stay with her temporarily until they settle in their new lives in Los Angeles.

“I’ve been telling them to come here for the past 20 years, and we lost some valuable time that we could have really enjoyed together,” Soheyla Tabari said. “But it’s been a great experience for all of us to find each other again — four generations living under one roof.”

Elyasian and her family have already begun the slow process of resettlement with the help of local Jewish agencies. Once Iranian Jewish families reach the United States, the Jewish Vocational Service, Jewish Family Service and other agencies affiliated with The Jewish Federation of Greater Los Angeles typically are among the first to help these new immigrants.

Local Iranian Jewish groups also have helped out, including the Torat Hayim Center, the SIAMAK organization and the Hope Foundation. These groups have collaborated to create the Caring Committee, which will temporarily help the family with rent, groceries, medical and legal bills, transportation and school tuition. The local Iranian American Jewish Federation has also been involved in helping these new immigrants.

The issue of Jewish immigration from Iran is particularly sensitive for local Iranian Jewish leaders. For the most part, the work of HIAS to help Jews emigrate from Iran since the 1980s has happened under the media radar in order not to embarrass the Iranian government. Community leaders have long feared that any publicity could potentially jeopardize the current flow of Jewish immigration out of Iran. The process of immigration varies for different Iranian Jews and can take anywhere from nine months to several years.

According to HIAS records, since 1979, the organization had aided more than 15,000 Iranian Jewish refugees in immigrating to the United States, nearly half of them to the Los Angeles area.

During 2007, the Chicago-based Christian Jewish nonprofit, International Fellowship of Christians and Jews (IFCJ), along with the Jewish Agency in Israel, offered $10,000 per person to encourage Jews to leave Iran and immigrate to Israel. IFCJ officials reported that of the 20,000 Jews still living in Iran, only 125 accepted the offer and immigrated to Israel.

Frank Nikbakht, an Iranian Jewish activist and director of the L.A.-based Committee for Minority Rights in Iran, said despite the Iranian regime’s hostility toward Israel and treatment of Jews as second-class citizens, a substantial number of Jews continue to stay in Iran because they feel they will face economic and cultural challenges if they leave the country.

“Some successful and resourceful Jews [in Iran] have either a false sense of security or are willing to take risks, hoping to outlast the regime,” Nikbakht said. “Some have converted to Islam or other ‘safer’ religions, such as Christianity, to help them survive.”

For his part, Tabari said he still has a fondness for Iran and hopes to travel back there at a later date to visit with his other family members. Likewise, he said his wife is planning to care for his mother while he is looking for employment in Los Angeles’ film industry.

“I am a very optimistic man and believe strongly that God will help us,” Tabari said. “America is a land of opportunity, and we are hoping for the best here”.

For more about this story and local Iranian Jews, visit Karmel Melamed’s blog: www.jewishjournal.com/iranianamericanjews.

Oldest Jewish Immigrant From Iran Arrives in L.A. Read More »

Grandma Who?

Growing up, I called my grandmother Grandma.

We were Jewish, but also American. There was never any question but that my grandma would be Grandma. Even if she was born in the Old Country and, like all my friends and all their grandparents, spoke with a Yiddish accent. I used to think, in fact, that in order to be a grandparent you had to have been born in the Old Country and speak with a Yiddish accent.

When I became a mother, making my mother a grandmother, I wondered how she could even be a true grandmother, a real grandma, if she was born American and spoke English the way you are supposed to. Nevertheless, in due order she became Grandma to my daughter. And my grandmother moved up a notch. My daughter called her Bubbe.

Jewish as we may have been, that was the first time it entered my head that Grandma could be anything other than Grandma. Of course, my mother could just as easily have been Bubbe to my daughter, but somehow that never seemed an option.

This all seemed very simple compared to the thinking that went into the mental deliberations, considerations, contemplations, ponderings, trying on of this title and that, which arose when my daughter was pregnant. What did I want my grandchild to call me?

The baby’s paternal grandmother quickly claimed Nana. That was fine with me. I had no desire to be a nana. The paternal grandfather quickly became Grandpa, and my husband took Poppy. Leaving me in the undecided column.

Honestly, I wanted it to be something Jewish, warm, with ties to my past and my people. But Bubbe was still too far an old-fashioned stretch. I am way too much a modern American woman who spends time trying to stay young to want to be tagged with “Bubbe.”

An Israeli guy I know from the gym suggested Savtah, which, as I heard him tell it, is Hebrew for grandmother. I loved the thought of it. It worked on the Jewish side. But somehow having a little one tag after me calling me Savtah was not my idea of being a modern American woman.

Yet there was a trace of an idea there.

Recently, I came across Web sites offering gobs of newfangled names to keep a modern grandparent feeling modern, American and not the same-old-same-old, but something more interesting. I can see I am not the only one facing this question. In fact, if you Google “names for grandma” you’ll see this is far from a Jewish question.

Mothers on the DrSpock.com message board, responding to requests for other names for grandmothers, suggested some you might never have heard of, like “Memaw” or “Maw Maw.”

The site Name Nerds asks people to submit their most clever suggestions, and trumpets the fact that the most common names for grandparents, at least in the United States, are Bubbe, Nana, Grandma, Granny, Gran, Gram, Grammy, Papa, Grandpa, Granda, Granddad and Gramps. (Note that Bubbe is first!)

The whole point, as one blogger put it, is to get away from plain old Grandma.

Others in my extended family have their grandchildren call them “GiGi” or GayGay.” I found that a stretch.

Eventually, I settled on good old “Grandma.”

For me that seemed to fit, if only in the default mode, since I had always used it for my grandmother for all those years.

And then my grandson, once he learned to sort of talk, solved the problem all by himself.

We tell him I am “Grandma.” Only 2, he can say the “ma” part, but not the “grand.” So it comes out “E-ma.”

“E-ma.” Hebrew for mother.

“Hello, E-ma,” he says. “I love you, E-ma.”

I like it. A lot. Even after he learns to say “Grandma,” I may even keep it. Jewish. Loving. Something he came up with not knowing how far back in time, out of so many loving mouths, mothers have been called to their child’s side by that name.

And so a child has led me back to my beginnings. As children so often do.

Eileen Douglas is a broadcast journalist turned independent documentary filmmaker. Former 1010 WINS New York anchor/reporter and correspondent for “ABC-TV’s Lifetime Magazine,” she is the author of “Rachel and the Upside Down Heart,” co-producer of the films “My Grandfather’s House” and “Luboml: My Heart Remembers,” and a columnist for The Digital Journalist. She can be reached at douglas-steinman.com.

Grandma Who? Read More »