April 11, 2014 |
If the mark of a well-run kitchen is consistency, then my mother must be doing something right. Her matzo ball soup, just like her mother's and her grandmother's, has been made the same way for decades: with a poached whole chicken breast, halved carrots, and golden bubbles of chicken fat rising to the surface amid bobbing matzo balls, made with the recipe on the back of the Manischewitz box. "I do almost the same thing every time," she told me....
March 22, 2013 |
Every culture has culinary rituals to herald the arrival of spring and celebrate the abundance and renewal of the season. For Jews that is the holiday of Passover, also known as the festival of spring, which begins each year with a festive meal on the first full moon following the vernal equinox - March 25 this year. Family and friends gather to read, sing, and eat traditional and symbolic foods to recount the exodus from Egypt, the move from slavery to freedom.
October 22, 2010
Martin Winit, 92, of Wynnewood, a retired dress manufacturer who was active in Jewish charities, died of pancreatic cancer Wednesday, Oct. 20, at Lankenau Hospital. Mr. Winit graduated from Olney High School and then worked as a cutter in the women's garment industry in Philadelphia. During World War II, he served in the 399th Infantry Regiment of the Army's 100th Infantry Division, participating in military demonstrations around the country. He shipped overseas in 1944 and saw action in France and Germany.
March 28, 2010 |
A brisket the size of Kansas was always lying in a thick gravy. At my grandmother's house, that hefty Passover brisket was somehow synonymous with the Goldene Medina, The Golden Land. America. My grandparents, Gertrude and Joseph Goldberg, were Eastern European immigrants, part of that vast wave that washed on these shores in the early years of the 20th century. They had fled anti-Semitism, grabbing whatever they could carry from the shtetls where they lived. In these frantic departures, many seized even the most humble Sabbath candlesticks, their taproot to Judaism.
March 25, 2010
New this year for Passover, which starts at sunset Monday, toffee chocolate-covered matzo by Streit in milk chocolate and dark chocolate with sea salt. Pareve and kosher for Passover. Yum. Shake, sprinkle and spice Bechara Jaoudeh, a Lebanese transplant in Montgomeryville, Pa. started making Bagel Spice just two months ago. His gourmet blend of onion, garlic, sesame seeds, and other natural spices (but no salt, sugar, MSG, or preservatives) adds an aromatic kick to spreads such as hummus or cream cheese, as well as fried eggs, lox, tuna, even mashed potatoes.
March 25, 2010
For a recipe that doesn't have a lot of ingredients, there are many variations when it comes to making matzo balls. Here are several to choose from, including one right from the Manischewitz Matzo Meal box. All are served in chicken soup, preferably homemade, so there's a recipe for that, too. Figure on two matzo balls per person served with soup as a first course. Let's begin with a traditional recipe from 1941's "Jewish Home Beautiful," by Betty D. Greenberg and Althea O. Silverman, published by the Women's League of the United Synagogue of America.
March 25, 2010 |
TURNS OUT, size really does matter. When it comes to matzo balls, that is. Many people have an imprinted memory from their childhood of what a matzo ball should look and taste like, and suggesting a different approach to this traditional Seder fare is akin to heresy. Even though not everybody likes matzo balls - they taste "like mildewed drywall," according to one critic - family memories are what they are, and you shouldn't mess with them. "I'm always in charge of the matzo balls," said Amy Soper, of Palmyra, N.J., who is the family expert on all things dumpling - though she's quick to add that her mom, Irene Goldbloom, taught her everything she knows.
September 17, 2009
4 bone-in, skin-on chicken breasts 2 large onions, peeled and quartered 4 carrots, peeled and each cut into 3 or 4 pieces 1 celery root, peeled and quartered 2 parsnips, peeled and each cut into 3 pieces 5 to 6 celery ribs, each cut into 4 pieces 14 cups water (3 quarts plus 2 cups) 2 teaspoons salt Matzo Balls (recipe below) Place chicken, vegetables and salt in a large pot with 14 cups water. Bring to a boil, skimming any foam that rises to the top. Reduce heat and simmer 2 hours.
July 12, 2009 |
Have you ever devoured a bag of "freakies"? Some might call them the misfits, the cast-offs, and the un-round, the misshapen byproducts of a batter hopper at Brown's draining low. But I call them the marvelous mutants of the doughnut world, collectible curlicues of squiggle and crunch that have the fresh crispness I crave, but aren't quite plump enough for the company of a proper dozen. But who needs a proper dozen when a bulging paper bag of these lovable left-asides can be had for just $1 - provided you show up at exactly the right moment, which arrives only once or twice each morning when the bag is full?
January 27, 2008 |
On New Year's Day, we grab our ice skates and head for Rockefeller Center in New York. We sling the skates over our shoulders, and stuff our pockets with snacks for the day. Part of our glee is beating Amtrak's ransom and taking SEPTA's R7. The adventure involves racing up the steps in Trenton for the soon-departing NJ Transit train to New York. Immersed in reading material, we hit the Big Apple in another hour. As we emerge from Penn Station, the New York pulse makes me feel alive.