Dear Shaina,

It seems that the airports have been very busy this week flying Schuster and Shealy kids around. Naomi left for Israel Saturday morning and Rebecca arrived in B’ham in the evening. Now you are on a plane from Israel ending/continuing/beginning your journey.

Gail and Abe were at a wedding Saturday night so I picked Rebecca up from the airport and invited her and a fourth for mahjong and dinner.   I made a simple dinner of pesto pasta with roasted vegetables, pan-seared flounder and tomato-cucumber-basil salad with garlic bread toast…and both Dad and Rebecca were thrilled to have the opportunity to play mahjong. As always, there were plenty of leftovers.

It was the leftovers…and Bubbe, who never threw away any left over food…that inspired the morning-after brunch I prepared for Dad and me.  Sunday morning was one of the first in a long time that both Dad and I were at home together…a cause for celebration…and breakfast. I didn’t really have any specific menu in mind, but as I started rooting around the refrigerator and saw those leftovers, I knew what I had to do.  The result was a breakfast casserole that turned out good enough to serve to company.  Dad said it reminded him of a New Orleans brunch (without the heavy sauces)…and I used up all the leftovers!

I have been preparing for your homecoming this week.  I removed all of our junk from your room and left your junk pretty much intact. It is daunting how much space our lives take up even when we don’t really live there.  Our commingled stuff has been separated, at least for now…at least in your room.

We seem to have crossed thresholds in our lives almost simultaneously. Just because I continue to remind you to wear a raincoat in the rain doesn’t mean that I don’t recognize the capable young adult you have become.  And just because I want to know your plans doesn’t mean I don’t have a life of my own filled with my own activities and schedules.  It is precisely because we are two separate adults traveling on our own ever-evolving life paths, that I want to ensure our commingling during these brief moments that you will be spending in a place that was at one time the only place you knew as home.

Our relationship, at this point in both of our lives, is more a choice and less a given. I think often about my relationship with my mother, your Bubbe.  It seemed that it was always a given.  Maybe it was the nature of that generation or maybe it was just that we both needed so much from each other that we didn’t know how to be anything other than mother and daughter and daughter and mother…needing and wanting…without ever really knowing each other.

Although our relationship naturally has some of the strains and issues that exist between most mothers and daughters, it is my hope that we will choose to be in each others lives…to share our stories and our hearts and our interests…even if that means you might have to learn to play mahjong!

I can’t wait to see you, to cook with you and to commingle our lives again in this place that we still call home.

Love,

Mom

xoxooxoxoxxoxoxoo

P.S. I love my new Prius!

Egg and Veggie Breakfast Casserole

This easy casserole was made from leftovers from dinner the night before.  Whole wheat and sour dough rolls had been sliced and made into garlic toast rounds with roasted garlic paste and olive oil and the veggies were oven-roasted with a little olive oil and salt and pepper.  You can vary this recipe with different vegetables, cheeses and breads…depending on what’s leftover in your refrigerator.

I served it with tomato-cucumber-basil salad, flounder seared in a little butter and garlic and some fresh fruit.  Mimosas and good coffee topped off this great Sunday brunch menu.

Yield: 4-6 depending on what else is served

• 6-8 small round garlic toasts
• 2-3 cups of cubed roasted vegetables
• 4-6 ounces of grated cheddar or Jarlsburg cheese (I used equal parts of both)
• 6 eggs (Egg whites can be substituted – 2 egg whites for 1 whole egg)
• ¾ cup milk (skim can be used)
• 1 tsp pesto ( finely ground basil, olive oil, salt and pepper)
• Dash of freshly ground nutmeg
• Salt and Pepper to taste
• Pine nuts and parmesan cheese for garnish (optional)

Lightly grease a deep 10” round casserole dish with butter or spray.  Layer garlic toasts on bottom of dish.  Top with a layer of roasted veggies and then a layer of grated cheese.  Continue layering…bread, veggies, cheese…until casserole dish is filled to about ¾” from the top or until you run out of veggies.

Whisk together eggs, milk, pesto, nutmeg and salt and pepper.  Pour over layered ingredients in the casserole.  Top with more grated cheese and pine nuts and parmesan cheese if desired.

Bake in a 350° oven for about 45 minutes or until all liquid is absorbed and top of casserole puffs up and is lightly browned. Let dish rest for five minutes before cutting and serving.

Tomato-Cucumber-Basil Salad

• 6-8 small Campari tomatoes (or your favorite variety of tomato), thinly sliced
• 4 small Persian cucumbers (or your favorite variety of cucumber), thinly sliced
• 6-8 fresh basil leaves, washed and cut into strips
• ½ cup of green onions or Vidalia onions, thinly sliced
• Black Greek olives, pitted (optional)
• Salt and Pepper to taste
• Olive Oil
• Balsamic Vinegar

Cut and mix all vegetables in a bowl.  Drizzle lightly with olive oil.  Add a few splashes of Balsamic vinegar and toss.  Season to taste.

Dear Mom,

I’m out of India and savoring the small luxuries of familiar territory.

During the bus ride from Copenhagen to Hamburg, I enjoyed a 45 minute ferry ride into a farm of windmills lit by the setting sun. And then Hamburg and Berlin… wow. The air was crisp and smelled like flowers and the sun shined until 10:30 PM. Cars stopped for pedestrians and the huge, green parks around every corner were packed with people eating ice cream and soaking up the sun. All week long, I walked around in my short shorts eating brown bread and feeling so free.

Beautiful breakfast in Berlin… breadbasket full of korns!

Leider Frau Carolyn reminding me why I love spinning so much

Vegan currywurst…. So odd.

I’m now in New Jersey with you and all my stuff. Tomorrow, I’ll be schlepping it back across the Atlantic to Israel.  It’s crazy how  time flies when we busy ourselves with important errands like pedicures and sandal shopping.

In India, ovens (our definition) are extremely rare. I’m not a baker per se, but during my last few days in India I daydreamt about the possibilities – fluffy breads, dense muffins, beautiful cakes. And when I got to Germany, the bread omg. Teresa introduced me to the typical German brown bread with volle korns (whole grains) when I got to Hamburg and I munched away non-stop. I want to grow a sourdough starter. Brown bread with so many grains… korn an korn an korn an korn – grain to grain to grain… inspiration.

So I prioritized baking (up there with a pedicure) during my short visit to America. Larry and I made delicious rolls together that were inspired the volle korns of Germany. Aside from challah, this was my first bread making experience! Luckily, Larry is an experienced bread master with a bread making machine to make it easy.

Despite the simple luxuries (and delicious breads) of Europe and America, I remain a bag lady… or a stadtstreicherin as Carolyn would say. And though it’s been really really fun, no matter what part of the world I’m in (and how easy the livability seems), living out of bags is not easy. I adapt well to new spaces — as you see, I have no problem hijacking laundry rooms and taking over kitchens that are not my own — but I can’t wait for clothes hangers, cupboards stacked with my jars/experiments and my own pillow.

I need to go re-stuff my bags for my trip to Israel in the morning.

Love,

Shaina

Chocolate Bundt Cake

I’ve been wanting to make this cake from the 101cookbooks.com for a long time, and it turned out even better than I could have imagined. It is ridiculously moist, barely sweet, and deeply, darkly chocolately. The texture is almost like a bread pudding. I know it’s not as sweet as your gooey brownies, so it may not please a dessert hungry sweet tooth, but it would be great for a brunch and it’s even almost healthy…?

• 2 cups beer (the recipe calls for chocolate porter or stout beer, but I used Brooklyn Ale – just what I had on hand)
• 
7 tablespoons unsalted butter, plus more for the pan
• 
3/4 cup unsweetened cocoa powder
• 1 cup whole wheat flour
• 
1 cup all-purpose flour
• 1 cup  dark brown sugar
• 
1 1/2 tsp baking soda
• 
3/4 tsp fine grain sea salt
• 
3 large eggs
• 
1 1/2 cups plain whole yogurt
• 
3/4 cup maple syrup

Preheat oven to 350 degrees.

Butter and flour a 12 cup bundt pan.
Simmer the beer to 1 cup in a saucepan and add butter until melted. Stir in the cocoa powder and set aside to cool.

In medium bowl, combine flour, sugar, salt and baking powder. In a separate bowl, combine eggs, yogurt and maple syrup. Whisk until smooth and then stir in the chocolate mixture until blended. Add flour mixture and fold until blended.

 
Pour the batter into the pan and bake for 35 – 45 minutes (insert knife on sides to make sure cake can be pulled apart from pan without it falling apart). Let cool for 10 – 25 minutes and flip upside down onto a plate.

There’s a beautiful buttermilk frosting recipe for this cake on 101cookbooks, but I didn’t want to mess with such a beautiful cake. If it ain’t broke, don’t fix it.

Seeds n Nuts n Whole Wheat Lemon Rolls

…A tribute to Carolyn Kerchof and Teresa Kleinschmidt… Korn an korn an korn an korn I just can’t stop.

This recipe was a winner with the fam – densely packed with nutritious seeds and nuts and grains. And the kitchen smelled like lemon and yeast all morning. I started with a basic whole wheat honey bread recipe and added German inspired seeds and nuts for extra crunch and protein. 

• 2 cups all purpose flour
• 
1/2 oz dry yeast
• 
3 teaspoons salt
• 
2 1/4 cups hot water
• 1/4 cup honey
• 3 tbs butter
• 
grated zest of 1 lemon
• 2 – 3 cups whole-wheat flour
• 1/4 c poppy seeds
• 1/4 c flax seeds
• 1/3 c pumpkin seeds/pepitas
• 1/3 c crushed walnuts

Thanks to Larry’s wondrous bread machine, this was a cinch. We just dumped the ingredients in the machine all together and waited two hours for the dough to be mixed and rise. Then, I separated the dough into rolls, stuck them into the fridge overnight, and baked them the next day at 400 degrees with ice on the bottom rack of the oven to create steam.

The real instructions are a bit more complex:

First, add all purpose flour, yeast, salt, hot water, honey, butter and lemon peel into a food processor and pulse until a dough forms.  Then, add the whole wheat flour, seeds and nuts.Knead the dough for a minute until it is light (but still sticky) – cover your hands with all purpose flour as necessary. Kneed for 10 – 15 minutes.

Mold it into a mound and cover with wax paper for about 20 minutes. After it has risen, knead the dough for 30 seconds to release air bubbles. cut of pieces of dough the size of a golf ball and roll into balls. Place on parchment paper covered cookie sheet. Brush rolls with oil and loosely cover with plastic wrap (to allow the rolls to rise). Place in refridgerator overnight.

Remove from fridge and allow for rolls to reach room temperature. Preheat oven to 400 degrease.

Fill two pans with ice and uncover rolls. As soon as you put the rolls in the oven, put ice trays on the bottom shelf of the oven to form steam. Close the oven door and bake for 25 – 30 minutes until rolls are brown on top. Enjoy with butter or a thick slice of cheese and veggies.

In Germany, I ate so much brown bread densely packed with crunchy, chewy whole grains. Volle korn an korn (whole grain to grain) an korn an korn until my intestines exploded.

Dear Shaina,

This will be a short letter since we will be seeing you very soon and I have a few things to do to get ready…laundry, packing and pesto harvesting.

It rained all day and night and I swear the basil grew an extra crop of leaves overnight.  It is prime for picking and I am afraid if I wait until we return, it will be past the point of perfection.

Armed with my kitchen scissors and grocery bag, I chopped all the Basil down and am settling into the kitchen for a morning of trimming, washing and prepping to the background of TED talks and CNN news.  

The kitchen smells like fresh cut basil and garlic (my favorite odors)… and I am so happy…mostly because I will be seeing you in a few days!  I will be bringing plenty of fresh pesto in case you want to sample some and there will be even more in the freezer waiting for you when you return from your travels…ready to be taken wherever you decide to call home thereafter.

I am cleaning out the fridge before we leave, so this letter, as far as food goes, is about using up stuff that is about to go bad or just can’t be finished by the time you go on a trip. I took the Campari tomatoes that were getting a little wrinkly and roasted them (with a little salt) in the oven for a batch of tomato pesto.

My excessive stash of garlic also needed to be used up pronto so I left some raw…perfect for my pesto and my newest favorite home-made half sour pickles…and roasted the rest for roasted garlic (with a little olive oil and salt) paste/pesto.

I used the mini cucumbers that I love so much,but just couldn’t finish, for the pickles which are simple to make.

Just for fun, I made a batch of one bowl brownies with chocolate and peanut butter chips (Dad’s favorites) to bring to New Jersey.  There is nothing like a classic brownie to bring you back to the reality of being back in America.

Dad and I have been playing a lot of mahjong with another couple.
It just goes to show that there is no end to the fun you can have with the person you marry…even after all these years! I won a super hard hand the other night..all pairs.  I know that doesn’t mean anything to you, but it’s a big deal in the mahjong world.  Maybe we’ll teach you while we’re in New Jersey…and make it a family game!

I really am counting the hours until I see you. The sporadic emails and calls and brief conversations just aren’t enough for me to get the real feel for what is going on in your life and your heart. So if I stare at you and sit real close and want to be near you for an annoyingly long time…just put up with it!

It’s the least I deserve for all that packing and schlepping …and letting you go so far away from home…with my blessings.

Love,

Mom

oooxoxoxoxoxoxoxooxo

Pesto Tips

Although I have already posted my pesto recipe, here it is again with a few variations.  It is very forgiving and the amounts of basil and garlic vary every time I make it.

Basic Basil Pesto

• 4 packed cups of washed and dried fresh pesto leaves
• 4-6 cloves of garlic
• 1/4 cup olive oil (EVOO)
• 1 tsp salt

Put all ingredients in a food processor and process until chopped finely and well blended. This Basic Basil Pesto may be frozen, as is, in airtight containers for future use.

If you like to add nuts to your pesto, roast 1/3 -1/2 cup of pine nuts or walnuts and add them to the processor with the other ingredients and process.

Parmesan cheese can also be added if desired.  I leave the cheese out and add it later if my recipe calls for it.  Pesto made with nuts or cheese can also be frozen for later use.

I also added the roasted tomatoes to a small batch of my pesto in the processor for a Roasted Tomato Basil Pesto. Sun dried tomatoes can be substituted if you don’t have any fresh tomatoes that you need to use.

My freezer now contains three variations of the Basic Basil Pesto. For  a dairy-free, nut-free option to use in any recipe calling for basil and garlic, I have plenty of Basic Basil Pesto. I also have some Basic Basil Pesto with Pine Nuts for pastas and sauces.  I always add more pine nuts when preparing those dishes.  I made a small batch of Roasted Tomato Basil Pesto just for a little variety.  All can be used for sauces and soups and to make dips and cheese spreads.  Any variety of Basil Pesto makes a delicious savory topping for Brie as an alternative to some of the sweet toppings on baked Brie.  This basic Basil Pesto can be diluted with olive oil and flavorful vinegars for pastas and salads.

Don’t forget the roasted garlic.  It is delicious as a spread for garlic bread mixed with a little butter, as a dip for fresh bread mixed with olive oil and a little basil pesto.  Squeeze fresh from the clove onto an arugula salad with pine nuts and parmesan cheeses and a little oil and balsamic vinaigrette dressing for a sweet garlicky treat.

One Bowl Brownies (with a little extra)

Yield: About 3 dozen

• ½ cup butter or margarine (1 stick)
• 2 cups (12 oz package) Semi Sweet Chocolate Chips, divided
• ½ cup white chocolate chips
• 1 ¼ cups sugar
• 1 ¼ cups all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 eggs
• 1 cup chopped walnuts or 1 cup peanut butter chips

Heat oven to 350 F.  Grease 13” x 9” x 2” baking pan.

Place butter and 1 cup chocolate chips in a large microwave-safe bowl. Microwave at HIGH 1 to 1 ½ minutes or until chips are melted when stirred.

Add sugar, flour, vanilla, baking powder, salt and eggs and stir until batter is smooth.

Stir in remaining 1 cup semi-sweet chocolate chips and white chocolate chips.

Spread batter into prepared baking pan.

Sprinkle walnuts or peanut butter chips over top. If you would like to use both, cut the amount of each by ⅓ and sprinkle evenly over the top.

Bake 30 minutes or until center is set.  Cool completely and cut into bars.

Dear mom,

In just one day I said a sweaty goodbye to Bombay, cooled down with a walk by the sea in Istanbul, and cozied up to a cup of coffee in Copenhagen. Today I am in Hamburg with sore arms and bags chubbed out with jars of pickled mango and Indian snacks. Tomorrow I will be in Berlin. I am delirious and what is time? How does it happen and where does it go and why is it cold outside?

I need new shoes.

Time. I don’t know what to say about it except that I’ve spent so much of it in kitchens – rooms that harbor much more than space to cook. I am grateful to all of the women in India who invited me in… The space below my recipes is dedicated to some of their kitchens.

And to initiate my transition out of India I’ll share the recipes that have sustained me for the past four months: vegetables and chai.

First is a base recipe for Indian vegetable dishes. Each vegetable I ate in India was unique to its region and its cook, but was similar to others in its underlying flavors.

Almost all of your vegetable dishes start with a base of garlic, salt, pepper and onions. In India, most vegetable dishes begin with a fragrant combination of mustard seeds, coriander, turmeric, chili, and cumin. Other common flavors in Indian vegetable dishes are curry leaves, ginger, onion seeds, anise, fenugreek, fennel and cardamom. Similar to your salad creations, once you’ve got the basics down, the variations on the Indian vegetable experience are endless.

Second is hot chai chai chai chai CHAIIII – I can hear the chai walas belting out their song. I’m addicted… Just like all the other Indian professionals I know, I can’t function without it. Chai is simple – black tea, milk and sugar often spiced with ginger and cardamom. Sipping piping hot milky tea on a piping hot humid day doesn’t sound as fun as it is. I promise it’s necessary.

See you so soon I can’t believe it.

Love,
Shaina

Ps. I must reiterate that the the two basic vegetable recipes below are just starters –  you can use any vegetable combo you choose and add or subtract spices for variation.

Bhindi Masala
serves 4-7 people as a side dish

I’m coming home and I’m thinking about okra. I’m imagining the markets in Birmingham chock full of fresh okra waiting to be chopped up, deep fried and served next to mac n’ cheese and greasy cole slaw. Hopefully the recipe below can help mix things up – the Indian version of fried okra is much tastier, in my opinion.

• 2 tbs vegetable oil
• 5 cups raw okra, cut into thin discs
• 1 onion, chopped
• 1 cup potatoes diced into 1 inch slices
• 1 small tomato, chopped
• 3 cloves garlic, chopped
• 1 tsp grated fresh ginger
• 1 tsp turmeric powder
• 1/2 tsp whole cumin seeds
• 5-8 curry leaves (optional)
• 1/2 tsp coriander seed
• 1/2 tsp red chili powder (to taste)
• 1 tsp salt (to taste)
• fresh cilantro for garnish (optional)
• fresh coconut, shredded for garnish (optional)

Heat oil and cut okra in small pieces. Fry okra on medium heat for 15 minutes until okra pieces lose their mosture.  Remove okra from pan and keep aside.

Add onions, tomatoes and potatoes to the leftover oil along with ginger, garlic and remaining spices. Cover and cook on medium heat until potato is soft, stirring every 2 minutes. Then, add okra pieces to spice combination and stir. Cook over low heat for three minutes. Eat plain, with yogurt, over rice or flatbread.

Mixed Vegetable Masala
serves 4-7 people as a side dish

• 3 tbs vegetable oil
• 1 onion, chopped
• 1 medium tomato, chopped
• 3 cloves garlic, chopped
• 1 tsp turmeric powder
• 1/2 tsp red chili powder (to taste)
• 1/2 tsp whole cumin seeds
• 4 whole cardamom pods
• 5 cloves
• 1 cinamon stick
• 1 head cauliflower, chopped
• 1 cup fresh or frozen peas
• 1 medium eggplant, chopped
• 1/3 cup raisins
• 1/2 cup water
• 1 tsp salt (to taste)

Saute tomatoes, onions and spices in oil over medium heat in a deep pan until onions are translucent. Then, add chopped vegetables, raisins, water and whole spices. Cover pan and simmer for around 15 minutes until vegetables are soft.  Garnish with cilantro and eat over rice.

You can modify this recipe to include vegetables of your choice.

Chai

Makes 7 – 9 small cups

• 2 1/2 cups water
• 4 tbs of black tea
• 5 whole cardamom pods
• 5 whole cloves
• 1/2 star anise
• 1 inch fresh ginger
• pinch of black pepper
• 2 1/2 cups milk (or soy) – it’s best with whole milk
• 2 tablespoons honey, sugar or agave syrup to taste

Ajrakpur, Kutch, Gujarat

Tumling, West Bengal

Ajrakpur, Kutch, Gujarat

Salt Lake, Calcutta, West Bengal

Andheri East, Mumbai, Maharashtra

Bhuj, Kutch, Gujarat

Andheri East, Mumbai, Maharashtra

Ajrakpur, Kutch, Gujarat

Nootan Society, Bhuj, Gujarat

Kutch, Gujarat

Tumling, West Bengal

Kutch, Gujarat

Singalila National Park, West Bengal

Dear Shaina,

I am so sorry that I haven’t written in a while.  With two back-to-back out-of town weekend weddings and a camping trip to a music festival over Memorial Day weekend, and lots of mahjong (your Dad has become a mahjong fiend) in between, my head has just not been into the computer or the kitchen.  But it has been fun! 

I reread your last letter and love your take on collecting (hoarding).  I am working on acceptance while also trying to purge my life of the burden of too much stuff.  Dad and I had a few extra days at the beach where I am always reminded of how little stuff I actually need…and how good that feels.

We spent time with friends at the wedding and celebrated Mother’s Day and our 29^th anniversary at a fabulous restaurant at the beach. It’s hard to believe that we have been married for 29 years! The number of years doesn’t do any justice to the reality of time flying by.  I want to put the brakes on, slow it down a bit…make it last a little longer…but life just keeps on zipping by.

When you get to our age (not old, just beyond middle age) you really get it…the time issue…how brief even a long life is.  It propels you to enjoy it all, do it now and not sweat the small stuff.  Dad and I are embracing this understanding.

Camping out at a Music Fest…A first for us!

I just bought a new car…a Prius! The color is Sea Glass Pearl and it reminds me of the ocean at the beach…and you know how much I love the beach! I also met with two architects to talk about redoing our master bathroom.  If not now, when?  Besides, it will force me to empty out our bedroom and only keep the things we really need. That’s one way to deal with my stuff issues.

The wedding in South Carolina went off without a hitch.  Everyone pitched in to help with food and decor.  It was at a beautiful farm overlooking a lake.  Although there was a threat of rain, the sun came out in the end and provided a beautiful backdrop for the event. Julie and Megan were neck in neck when it came to catching the bouquet, validating that the hope and desire for lasting love endures beyond all obstacles, barriers or circumstances.  Megan won out on this one!

Summer has arrived in Birmingham, although it hasn’t gotten brutal yet. I have been enjoying some old …and new…summer salad recipes. I am sending a potato salad recipe that a friend made for the wedding shower.  It was delicious and a little lighter than my usual mayonnaise based one.  I am also including my new salad favorites…an edamame and corn salad (from the same friend) and a fennel salad. Both are easy to make, healthy and delicious.

I am counting the days until we see you in NYC.  I have to admit that I am feeling a little anxious about this last leg of your travel.  I will just be glad to see you and be with you for more than a brief email or intermittent Skype call. I try not to worry…but I am, after all, your mother.

I am even looking forward to the unpacking, washing and repacking process that is sure to unfold a multitude of tales.

Love,

Mom

xoxooxoxooxoxxoo

French Potato Salad

I used purple and golden potatoes.

• 2 1/2 pounds fingerling or small red potatoes (or any good potato)
• coarse salt and pepper
• 1/4 c olive oil
• 3 T Dijon mustard
• 2 T sherry vinegar
• 1 small shallot minced (2 Tblsp)
• 1 tsp chopped fresh thyme
• 4 Tblsp chopped fresh parsley
• 1/4 small red onion sliced

I added some chopped fresh basil and green onions from the garden.

Boil washed whole potatoes in water with a little salt until just done.  Rinse and cool cooked potatoes. I rinse them with cold water and cover them with ice so they don’t continue cooking and get mushy.

Cut potatoes in small bite-sized pieces and put in a large mixing bowl.

Blend together oil, mustard, vinegar, chopped shallots and thyme for the dressing.

Pour over the potatoes. Add chopped parsley, sliced red onions and salt and pepper . Mix together thoroughly.

To vary, add other fresh herbs and green onions.  I like basil or tarragon for a little different flavor.

Edamame Salad 

• 16 oz bag of frozen shelled edamame (cook according to directions on bag)
• 16 oz bag of frozen sweet corn
• 4-6 radishes (thinly sliced)
• 1/4 c cilantro cut up (or more if you like a lot of cilantro)
• 1/4 c scallions cut up
• 1/2 c rice wine vinegar
• 1 Tblsp veg oil (I used olive oil)
• 1 Tblsp wasabi powder
• 1 tsp garlic (I used fresh)
• Salt to taste

Cook edamame according to the directions on the bag. Rinse and cool.

Place cooked edamame in a bowl with corn and mix together.

Add sliced radishes and cut up cilantro and scallions to corn edamame mixture.

Blend oil and vinegar and seasonings together and pour over combined veggies and mix thoroughly.

Adjust seasonings to taste.

This dish can be eaten immediately or made the day before for an even better flavor.  

Israeli Fennel Salad

As simple as this recipe is, it is amazingly tasty and refreshing!

•  2 Fennel Bulbs thinly sliced (the thinner the better)
• 2 fresh lemons juiced (you can add a little lemon zest if you like)
• 1 – 2 tablespoons of olive oil
• 4 tablespoons of chopped fresh parsley (I like Italian flat leafed parsley)
• Salt and freshly cracked pepper to taste

Wash the fennel and remove all stalks. Use fennel bulb only and slice crosswise thinly.

Pour juice from 2 fresh lemons over the sliced fennel. If you like, add a little lemon zest from one of the lemons.

Add the olive oil.

Chop the parsley and mix into the salad.

Add salt and pepper to taste and it’s ready to eat!

Dear Shaina,

I just reread your letter and am again reminded of why I am so intimidated.  Your pictures are transporting, your recipes mouthwatering and I have to restrain myself from kissing the computer screen when you treat me to a rare photo of your oh-so-happy-in-this-precise-moment face.  I know you torture yourself with life’s unending questions…while you are fully engaging with every bit of life around you…but I am so proud and happy that you pursued this crazy dream. Even if it changes you…and takes you to places out of my daily reach.

In the meantime, here I am in Birmingham, struggling with my own particular brand of self-torture. In the past 4 months, I have gotten down and dirty in the process of packing and unpacking other people’s lives (yours included) as they let go of the old to forge new lifestyles and pursue yet unfulfilled dreams.

Unpacking at Abe and Gail’s

It’s easy for me to help other people clear their closets of outdated ill-fitting clothing and give away the precious junk they thought they couldn’t live without. I support, encourage and reassure anyone with the guts to try on a new life. And I get paralyzed just thinking about throwing out clothes I haven’t worn in ten years!

Immersing myself in the messiness of other peoples’ moves has made me take a hard look at all the mess and stuff in my life…how burdened I feel by it all…and how difficult it is for me to let go.

I’m Getting Good at This!

Your bedroom has been sitting in limbo for two years…part shrine, part overflow storage, part crash pad.  The bedroom of your childhood is obsolete. I have been talking about a master bath retreat for years. There aren’t many years left. It is time for me to just do it. I want to behave as if we are moving…culling, throwing, giving away…leaving only the essentials. I have been practicing on everyone else and now I am ready to let go! Maybe…

Cooking offers a convenient distraction.

A whole lotta cooking!

Wedding showers, shabbat luncheons at temple…friends for dinner Saturday night and more family and friends for brunch Sunday morning…then an afternoon spent trying to replicate the Bubbe Blintz. I needed to use that Farmers Cheese that has been in my freezer for…I can’t even tell you how long. The pull of the kitchen is obviously stronger than a pared down closet. At least I am cleaning out my freezer!

We leave for a week at the beach this Wednesday and come back only to turn around and go to South Carolina for Karen’s wedding the next weekend.  Then it’s Memorial Day and Dad and I are going to an Acoustic Cafe Music Festival in some small town in Alabama.  We’ll be camping out and practicing yoga and sitting on our old-people’s-outdoor-concert-folding-chairs-in-the-bags. Our trip to NYC to meet you is right on the heels of that corner. There is no end to the diversions and attractions that keep me away from those closets!

Maybe next month…when I run out of things to do that I really want to do.

Love,

Mom

Xoxoxoxoxoxoxo

P.S. Can’t wait to see you in NYC…even if it is only for a few days. I promise…I’m working on letting you go!

Bubbe’s Blintzes*

I did it!

Bubbe’s Blintzes were a family delicacy.  Her freezer was not complete without a reserve stash of blintzes waiting for a surprise visit from the out-of-town relatives or a local grandchild dropping in for lunch or a snack. Eating only one was practically an insult. She would defrost 6 and make you eat at least 5 before you even had a chance to protest. Bubbe could whip up 100 blintzes in an afternoon, seemingly effortlessly.

These are not the typical sweet blintz that you might find at a deli or in the freezer section at the grocery store. They aren’t savory either. They are just the perfect combination of a buttery crepe wrapped around a smooth creamy cheese filling with the faintest hint of vanilla. Bubbe served them with sour cream, strawberry jam or apple sauce.  I love them plain with nothing extra!

*(Special thanks to Ruth who watched Bubbe make hundreds of Blintzes in her kitchen in NJ. Ruth learned the art from Bubbe and passed it on to me.)

Cheese Blintzes

Bring all ingredients to room temperature.  This recipe makes 3 to 4 dozen depending on how much cheese you use and how thick your blintz skins are.

Blintz Crepe Batter

• 3 Cups flour
• 6 – 7 Cups skim milk
• 7 Eggs
• Pinch salt

Mix ingredients in a blender or in a large deep bowl using an immersion stick blender until there are no visible lumps.  Let batter rest for about 30 minutes.

Use a non-stick or stainless steel crepe pan or small frying pan. Heat pan over medium heat before smearing butter lightly on pan.  I use wax paper to hold the butter and lightly spread it on the pan.

Pour about ¼ to ⅓ cup of batter into the pan and swirl it around the bottom of the heated pan to cover the pan with a thin layer of batter.  It may take a few times to get the pan to the right temperature and the right amount of batter to cover the bottom of the pan with a thin coating of batter.

Cook on one side only until you can see little holes popping through and the edges come away from the sides of the pan.

Flip the crepe out of the pan onto parchment paper or brown paper sacks uncooked side face-down.

Repeat process until all the batter is gone. Don’t be discouraged if you mess up the first few crepes.  They are delicious plain, so enjoy your mistakes.

Blintz Filling

• 3 pounds Farmer Cheese* (it looks like very small curd dried cottage cheese) *It can be stored in the freezer for a very long time if it is vacuum packed…and it is as good as new when defrosted!
• 3 Eggs
• 2 Tablespoons melted butter
• 1 Tablespoon Vanilla Extract

Mix all ingredients together by hand or with a stick blender or electric beater.Once the crepe is cooled.

Place a couple tablespoons of the cheese mixture at the bottom of the circle of dough on the cooked side of the dough.

Roll the dough over the cheese to form a tube about the size of a roll of quarters.  Roll the dough over once and fold the sides in.

Then continue to roll the dough until the blintz is formed. The uncooked side of the dough should form the outside of the blintz. Place the completed blintz with the seam down on a fresh piece of wax paper on a metal baking sheet.  You can use more or less cheese filling based on your preference, but don’t overfill.

At this stage, the Blintzes are ready to be sautéed in a small amount of butter until both sides of the Blintz are lightly browned.

Blintzes may also be flash frozen prior to sautéing and placed in freezer bags to be prepared and served at another time.

They’ll be waiting in the freezer for you…whenever you get here! xo Mom

Dear mom,

My weirdo recipes and extreme menus shouldn’t intimidate. I’m just playing with what I’ve got here, so of course things are… different. Even though I’m eating more plain curd and potato chips than ever, I’m determined to taste all the colors of India. I’m inspired with every bite regardless of how bacteria-laden. The more dirt I consume, the stronger my gut. You said it first.

I just left rural Assam, where I coordinated product development with a women’s cooperative of weavers (10 km from Bhutan!). I was shocked by how different the Bodo Tribe’s flavors and traditions are from those of the India I’m familiar with.

The women wear wrapped pieces of woven cotton rather than draped, flowing saris. Instead of wheat, they eat rice. And pork, chicken, fish… beetles, ants and crickets. Each home hosts its own brew of rice wine flavored with herbs like tulsi.  The region even has a version of idli called tekeli pitha… instead of stone-grinding rice and dal into a liquid before it’s steamed, they pulverize it by hand so it’s course. They layer it in cylindrical molds – rice flour, black sesame paste with salt and sugar, another layer of rice flour, one more black sesame and another rice. The molds are steamed over water jugs in a fire pit, and served hot with boiled egg.

One evening, I visited a weaver’s home and tasted river snails that she had roasted and served with fried balls of pulverized sticky rice and warm milk.

But the day that I read your last letter I went to a celebratory dinner at the fanciest joint in the area, and guess what I ordered. A cheese omelet and roti. No masala, no pickle, no spicy. No snails. Just an egg with processed cheese and whole wheat flatbread. I know you understand because I watched you oil dough, salt potatoes and brown onions for months and months to recreate the Bubbe knish.

Comfort. It comes in food, bed sheets and air conditioning. I push it away hard and I seek it with hunger. I detest it and enjoy it so much. After 25 years, I’m a pro at leaving it behind and reeling it back in where and when I need it. I left a sufficient income, satisfying work and great house for nomadism. Comfort feels better to me when it’s distant. Clean underwear… soggy cornflakes… a letter from you — it all feels so good right now.

But that extra feeling of pleasure can’t be the only reason I veer from comfort. There has to be a more logical explanation. I roam around like a bag lady with my snacks, water bottle and camera and I don’t know why. Today is my last day of 24. Tomorrow, I will leave behind the early twenties and cross over to the mids. Most women my age are mothers and wives (really, check the stats). I have no shelves for my clothes. My life is in bags strewn across the world.

With 25 years, I expect to have a better idea of what and why I’m seeking. What do I want to be? Where do I want to be? I declared my love for city-life while racing through the markets of Bombay amongst millions. In Kutch, I was relieved with small-town familiarity. In Calcutta, I vowed my happiness to the stimulation of urban whir. And when I was with a tribal village in the forest, I figured that rural-wherever is the place for me. Will I ever know?

Bengali food guruji

I’m learning with every push and pull… Which makes it all okay?

I went way out of my comfort zone in my last cooking venture with a friend’s mom in Calcutta: Mustard Fish and Coconut Prawn Curry (the prawns still had their heads attached!). I had to do it… Mustard fish is the most prominent dish in Bengali cuisine. And I’m working hard to strengthen my gut. Always pushing, always pulling.

I’m not making any promises, but when I come home I might be in shape to stomach your gefilte…

love ya, see ya later,
Shaina

Ps. A trick that I learned about deodorizing fishy smell is to rub the fish in turmeric before it’s cooked…  I’d suggest you try it next Passover, but the thought of yellow gefilte chunks makes me naush.

Bengali Mustard Fish (or tofu):

• 500 grams (1/2 lb or 4 fillets) of firm variety of fish (or tofu)
• 3 tsp turmeric
• 2 tbs mustard oil
• 1 tsp onion seeds (nigella seeds)
• 1 onion chopped
• 1 green chili, sliced
• mustard paste (see recipe below)
• salt to taste
• squeeze of lemon juice
• cilantro to garnish

This simple, flavorful dish is a Bengali classic, typically eaten over steamed rice and soupy dal (lentil soup).

Rub raw fish pieces in turmeric to odorize fishiness and set aside. Over low heat, saute onion, chili and onion seeds in mustard oil. Stir in mustard paste and salt. Add fish and to mixture and fry over low heat. Garnish with cilantro and enjoy over rice.

You can prepare the same dish with tofu instead of fish.

raw fish in turmeric

Steamed Mustard Fish (or tofu):

• Mustard Paste (see recipe below)
• Mustard Oil
• Salt
• Fish

Another version of mustard fish, this dish is just as common as pan fried fish. It’s typically wrapped in a banana leaf and steamed, but can be steamed in any vessel. So much flavor!

Mix mustard paste, oil and salt. Cover fish or tofu with a thick layer of mustard paste mixture and steam for 10 – 15 minutes. Enjoy over rice.

Mustard Paste:

• raw black mustard seeds
• salt
• water

Soak mustard seeds in water overnight. Grind on high speed in a food processor with salt and water. Then strain with a fine grate strainer. The remaining liquid is your mustard paste.

Coconut Prawn Curry:

• 2 tsp turmeric
• 500 gram (or 1/2 lb) prawns
• 1 tbs vegetable oil
• 1/2 tsp red chili powder (to taste)
• 4 cloves garlic, chopped
• 2 onion, chopped2 tomatoes, chopped
• 1/2 c coconut milk
• 1 tsp salt
• 1 tsp sugar
• 3 -4 cardamom pods, whole
• 1 2-3” cinnamon stick, whole
• 3 or 4 fresh curry leaves
• 1 or 2 bay leaves, whole
• 3 or 4 cloves, whole
• 1 tsp cumin, whole

Cover prawns in turmeric and set aside. Do not de-shell until ready to eat.

Over low heat, saute red chili powder, garlic, tomato and onion in oil. When onion is translucent, add coconut milk, whole spices, sugar and salt.  Simmer for 5 minutes or until spices are fragrant. Add prawns to gravy and cover with lid for 5 – 10 minutes or until cooked. Serve over rice. For more gravy, decrease ratio of prawns to coconut milk/spices.

See where I’ve been:

Being back in Kutch confirmed that the place exists outside of my dreams and memories. The Qasab ladies are still stitching, my vegetable wala is still singing, and the ice cream guy developed a new flavor – choco chips brownie!  Life goes on.

So much joy at my fav restaurant, Kuvio’s Jain thali. Same waiter served us… still laughing at the quantity of my biscuit consumption. The bajra (millet bread) was as hardy as I remember.

Last time I was in Kutch, I attended a neighbor’s marriage celebration. This time, she was a pregnant. And a few days before I left, I held her baby. I attended the baby-naming ritual with the whole hood and ate sweets in her honor. So special to see things come full circle.

In the old market of Hyderabad, boys sell scraps from the Cadbury factory. Obsessed…. hold me back from diving in.

Arrived in Calcutta on Holi, India’s festival of colors and Spring. I played Holi with friends in a park with sprinklers and loud music. T’was crazy.

In love with Calcutta. The buildings are colorful and bright… like a beach town despite its population of billions. There’s an amazing art scene – contemporary galleries and art around every corner!

But mostly what I love about Calcutta is the curd (plain yogurt) served in individual clay pots as a street snack or take-away. So fresh! The clay pots soak up the extra whey, which makes the yogurt thick and special. Everything is served in these little clay pots, even chai. When people are done with them, they toss them on the ground. They shatter and get swept up at the end of the day. It’s so fun!

Also the bhel in Calcutta… so different from anywhere else: puffed rice with sprouted lentils, flattened gram flakes, tomato, cucumber, onion, mustard oil and coriander. Mustard oil is on everything!

I went on a tour of Calcutta Jewery with Aliza, the friend I was staying with, and her family who was visiting from the US. We went to the Jewish cemetery and two HUGE, beautiful and sadly abandoned synagogues.

To get permission to see Jewish sites, visitors must go to a Jewish bakery, Nahoum’s, in Calcutta’s oldest market, to get a signed note from its owner. There’s nothing Jewish about the baked goods, but there’s a hamsah over the cash register.

The natural beauty of New Boingaigon is out of this world. And the traditional cloth that the women weave and wear is beautiful.

Weaving requires serious math skills. The women count out loud as they prepare special warps for clients in the US, Europe and India.

After spending so much time with artisans, you’d think I’d have a handle on craft production… but working on this end is totally new for me. And such an important piece of the puzzle for me to understand. Thank you, Rubina and The ANT, for this incredible opportunity!

Dear Shaina,

You’re grossed out by my fish!! I haven’t slept for a week worrying about that bacteria laden cucumber you ate off the streets of India!  At least my fish…every last slimy sticky glob of it…was washed repeatedly in Birmingham’s finest chlorinated water before being sterilized for over an hour in a continuously boiling salted broth.  My Gefilte Fish would pass surgical hygienic standards.

My only comfort is knowing that they have now discovered that we have as many types of bacteria living in our gut as we have cells in our body…and that many of them are beneficial to our health.  In fact, the greater the diversity of bacteria, the more likely the good bacteria will beat out the bad bacteria…or something like that. We know you have lots of bacteria and they are certainly diverse…let’s just hope the good kind wins!  I also understand that saliva contains antibacterial qualities, so be sure to immerse that street food in a lot of spit before swallowing.

Shaina, it is hard to believe that you will be 25 years old next week. Where has 25 years gone? Bubbe and Zayde’s words are ringing in my ears, “Ahh, the life…it goes so fast!”

Your birthday is a day of celebration for me too.  It is the day I became a mother.  I had no clue what that meant or how it would “look” on me. I thought I knew exactly what you would be like.  I realized very quickly that I had to get to know who you were, separate and distinct from me.  In your own quiet way you showed me and I slowly learned how to be your mother and …to find myself in that role, as well.  You have been teaching me ever since.

My Cooking Shoes

Here I am, again, readjusting my step and finding my balance as I wander into my new status as the mother of a budding-independent-young-adult child. I watch you negotiating and maneuvering the foundations of your adult life…so far away…so different from my own world…so filled with richness and promise….and I am proud and a little anxious…and filled with love and awe!

I am honored and more than grateful to be your mother and I will celebrate the day of your birth with gratitude… and prayers for many more birthday celebrations.

In the meantime, I am feeling pressured by all this intense recipe sharing.  I know that kids are supposed to grow up and surpass their parents..and I am truly grateful that you are well on your way to doing that.  I am just so intimidated by your menus and the disparate flavors and food you so ingeniously put together. I remember Bubbe’s longstanding repertoire of foods.  She had her specialties…briskets and blintzes, strudels and knishes…and we loved them and asked her to make them on every occasion…again and again.

I tried on her recipes and made them mine. I filled in with my own culinary experiments and derivations and she eagerly tasted and complimented and kvelled (bragged to anyone who would listen) about my prowess. There was room enough for both of us in the kitchen.

I find myself retreating to my own specialties and comfort foods, content (while kvelling) to leave you to venture into unfamiliar species of grains and chias and edible grasses.  There will always be room enough for both of us in the kitchen.

The recipe (I am embarrassed to even call it a recipe) I am sharing today is one that you survived on as a child and your friends requested when they slept over. Dad and I often enjoy it on leisurely Sunday mornings or as a middle-of-the-week dinner.  The Cheese Omelet holds a lifetime of memories and thrives in every life stage and transition. It can probably even be replicated in India.

Shaina, your Dad and I wish you a very happy and healthy and safe birthday…and many, many more! We love you all the way to the outer edges of our hearts!

Love,

Mom

xoxoxoxoxooxoxo

Dad showing off his matching (?) socks

Still Playing Together

Standard Cheese Omelet

(for 2 or 3 people)

• 3 whole eggs
• 2 egg whites
• 2 Tablespoons half and half or milk
• ~ 2” square of Vermont aged cheddar (grated or in small chunks or slices)
• 1 tsp butter
• Sea Salt and freshly cracked pepper to taste
• A non-stick 12” frying or sauté pan with lid

Beat eggs and egg whites with milk with a fork or whisk.

Heat a large 12” non-stick frying or sauté pan over a medium flame and add butter.

Pour beaten eggs into heated frying pan with melted butter and swirl the pan so eggs cover the entire bottom of the pan. The key to a good omelet is having a thin enough egg base to cook quickly through without burning the bottom of the omelet.

When the eggs are cooked enough to hold their shape, but not all the way through, distribute the cheese evenly over the omelet. Use more or less cheese to suit your taste and preference.  Reserve some cheese for the top of the omelet.

Lower the heat and cover the omelet with the lid for about 30 seconds to melt the cheese a bit. After the cheese has melted a little, fold the omelet in half  and sprinkle remaining cheese over the top. Reduce the flame to simmer and put the lid on the pan for about a minute to allow the omelet to cook all the way through.

Cut and serve with fresh tomatoes, sweet potato hash browns or a fresh green salad…and your favorite bread.

Variations:

Different spices, cheeses or veggies can create a whole new dish. Mix herbs into beaten eggs. Sauté veggies in pan and pour eggs over them. Always add cheese last.

My favorites:
Tarragon and Jarlsburg cheese
Basil, sundried tomatoes and feta cheese
Sauteed onions and mushrooms with cheddar or gruyere

Sweet Potato Hash Browns

• 3 sweet potatoes already baked ( I always bake extras and use the leftovers for hash browns)
• 1 small onion, chopped
• 1 clove garlic minced
• 1 Tablespoon butter or olive oil
• Salt and pepper to taste

Heat frying pan over medium heat and add butter or oil.

Sauté chopped onions in butter and oil until translucent and add minced garlic.

Cut up sweet potatoes with skins on into small chunks (~1”) and add to the frying pan with the onions and garlic.

Cook over medium heat until potatoes and onions are browned to desired crispness.

Serve as a side with the omelet.

Roasted Beets
(Just because I like them and I eat them with everything)

• Fresh beets (as many as you want)
• Olive Oil
• Sea salt and freshly cracked pepper to taste

Heat oven to 375°

Trim leaves and roots from beets.  Leave skin on and wash thoroughly, removing any rough areas.

Cut beets in small wedges or chunks.

Place cut up beets in a bowl and sprinkle lightly with olive oil ( 1TBLSP is enough for 3 cut-up beets) and toss beets in oil.

Place beets on large enough baking sheet, covered in parchment paper, to hold all cut-up beets in a single layer.

Lightly salt and pepper to taste.Place in preheated oven and bake for 30 to 45 minutes or until done to desired crispness.

Serve as a side or garnish to any meal.  Adds great color and flavor to green salads.

Dear mom,

I’m trying to decide which was worse, the close-up of your urine colored chicken soup fat or that shiny pre-gefilte staring right at me. I was so excited to see that you posted, and opening your letter to a glassy fish eye was just a little… startling. The memory of coming home last year to fish-perfumed everything crept through my hippocampus into my nose. And by nose I mean my heart. My passover memories are now coated with fish gut.

Thank god for whiffs of eggy almond and burnt sugar creeping into my bedroom on late nights leading up to Seder… quiet wake up calls of matzoh fried-ness from morning-after breakfasts… chocolatey espresso fish-cover-up…

It’s funny that I’m still grossed out by your gefilte process. I’m in India.

beauties at the beauty saloon

A few days ago, Hannah and I stopped for a street snack during our walk back to her apartment from a  visit to the “beauty saloon.” I bought a sliced cucumber. The man who handed it to me took a pre-peeled cucumber from a pyramid stack of many on his large wooden cart, rinsed it in a bucket (presumably of water), sprinkled it with salt and masala and handed it to me in newspaper wrapping. He looked at the 10 rupee note I waved at him, submersed his arm right back into the rinsing bucket, and handed me 4 coins he had fished from its bottom.

I had a soggy-newspaper-cucumber in one hand and wet change in the other. I looked at Hannah, “Did that just happen?”

Hannah and I had a good laugh as I crunched on my snack without hesitation. Why this cuke-wala felt inclined to store his money at the bottom of a bucket of water, I’ll never know.

Money is so dirty. I’m laughing at him. Why.

Everyday I see people do things that don’t make any sense to me. Sometimes I ask questions: Sir, why are you throwing a whole package of crushed biscuits out of your window every morning?
“It’s part of my Puja (religious ritual) to feed animals. Small dogs enjoy Parle-G brand.”

Oh.

Pre-Pesach binge on Romali Roti… the Jumbo Slice of Hyderabad!

Other times I just laugh, laugh, laugh.

I’m so grateful to have a friend here that I was able to celebrate Passover with… A friend I can laugh with and eat with sans judgment. Hannah and I made a beautiful Seder together in Hyderabad.

We made memories that smell like cardamom and fresh coconut and cucumber water.

Jump To Recipe

I’m also grateful that you didn’t post pics of gefilte gravy. Gelatinous fish slime… Bubbe smothering her kugel in it… photos would have crossed the line.

I’m gagging.

Xo I promise I’m taking care of myself,

Shaina

Now I’ll tell you about our beautiful Seders. The first night,  a current AJWS fellow hosted an intimate Seder. She made an inspirational tzimmes with sweet potatoes, carrots and prunes and charozet that tasted so much like home it hurt. We laughed at Judaism as we tried to explain our rituals to her friends, recalled childhood memories, and bonded over cultural weirdnesses distinct to all families.

Hannah and I hosted the second Seder (17 people – 5 Jews). We cooked all day and made several trips to Hannah’s veg wala and her special hypermart! We made Hillel sandwiches for everyone with khakra (a crispy Gujarati cracker), pomegranate charozet and cilantro.

We read from a laptop Hagaddah  and talked about “freedom” and ethics and living in India. Most importantly, our menu was inspired by Pesach classics and fixed with India inspiration:

Sweet Pomegranate Chutney aka Charozet
Vegetable Tzimmes with Pan Fried Paneer
Curry Egg Salad
Paradise Creamed Spinach
The Golden Purp (sans tofu and with cumin instead of caraway)
Pink Raita (yogurt dip with beets, carrot, onion, fresh fenugreek)
Curdy Babaganoush (charred eggplant stew with onions, garlic, tomatoes and curd)
Sweet Potato Halwa
Cinnamon bananas boiled in coconut milk and sugar
Fruits and salads and rotis contributed by our generous guests

It was all tasty, but the Veg Tzimmes was the star. I’ve shared some recipes below:

Vegetable Tzimmes with Pan Fried Paneer:

• 2 tbs vegetable oil
• 1/2 tsp mustard seeds
• 2 tsp whole cumin seed
• 
1 tsp whole coriander seed
• 1 tsp cinnamon
• 6 cardamom pods, peels and pulverized or 1/2 tsp ground cardamom
• 4 onions, chopped into 1/2 in chunks
• 1 1/2 teaspoons turmeric
 powder
• 1 tbs freshly grated ginger
• 
6 medium cloves garlic, peeled and finely chopped
• 1/2 lb finger zucchini, chopped into 1/2 inch chunks (these small snappy zucchini are only available at Indian specialty stores. Feel free to substitute regular zucchini or other veg of your choice.)
• 8 whole cloves
• 1 lb potatoes, chopped into 1/2 in chunks
• 4 medium carrots, chopped into medallions
• 3/4 cup raw peanuts
• 2 medium heads of cauliflower, chopped
• 1 cup of water
• 3 tsp salt (to taste)
• 1/3 c pitted dates, finely chopped
• 6 medium dried apricots, finely chopped
• 
500 g Paneer  (Substitute tofu for vegan option)
• 1/2 tsp vegetable oil
• 
1/3 c fresh coconut, grated (or dried, unsweetened)
• 1 c pomegranate seeds

Heat vegetable oil in large pan. Temper mustard seeds, cumin, cardamom, turmeric, coriander, ginger and cinnamon. When mustard seeds begin to pop, stir in onions, garlic and salt. Stir in zucchini and cook until brown on the edges.

Put chopped and washed potatoes, carrots, peanuts and cauliflower into a deep, heavy soup pot (I used a pressure cooker). Add cloves, one cup of water, and onion/garlic/zucchini/ spice mixture. Stir, cover pot and simmer for 15-20 minutes or until veggies are tender. Add more salt if needed.

Meanwhile, cut paneer (or tofu) into 1/2 inch slices. Heat oil in a skillet and pan fry until golden brown. I don’t usually eat much paneer, but Hannah showed me her pan fried version – it tasted like a Bubbe blintz. Sweet, crunchy, milky salty friedness.

When vegetables are cooked through, stir in chopped dates, half of the pomegranate seeds and half of the shredded coconut. Garnish dish with paneer, remaining coconut and pomegranate. Eat alone or over rice/quinoa… or top with plain yogurt.

Sweet Pomegranate Chutney aka Charozet:

• 4 apples, chopped into 1/2 inch chunks
• 1 cup pomegranate seeds
• 1/3 cup golden raisin
• 1/3 cup pitted dates, finely chopped
• 4 cardamom pods, peeled and pulverized (or 1/2 tsp fresh ground cardamom)
• 3 tbs fresh tamarind paste
• juice of 1/2 lemon
• cinnamon to taste
• handful of fresh mint, chopped
• 1/2 c almonds, toasted and crushed
• 1/2 c cashews, toasted and crushed
• 1 tbs rice vinegar for tang

Reserve half of your mint, combine all ingredients and mix well. Garnish with remaining mint and serve chilled.

*Make sure to toast your nuts before crushing – best way to toast nuts is to place flat on oven sheet and bake at 350 degrees for 15 minutes (throw onto hot skillet until fragrant if oven is unavailable).

*To make tamarind paste, soak dried tamarind pieces in water overnight, and strain in the morning over a fine grate to remove fibers.

Paradise Creamed Spinach:

• coconut milk
• 1 onion, chopped
• 4 cloves of garlic, chopped
• 1 tsp salt
• lots of black pepper (Freshly ground please)
• 10 oz of fresh spinach
• Fresh juice of 1 lemon

Bring coconut milk to simmer and add onions, garlic, salt and black pepper. Stir until onions are translucent. Add spinach and stir until barely wilted (do not overcook!), about half a minute. Remove from heat and squeeze juice from whole lemon into spinach. Stir lightly and serve immediately. Perfect for vegans or a Parve side dish!

Curried Egg Salad:

• 12 eggs, boiled and chopped
• 2 cups plain yogurt
• 3 tbs yellow curry powder
• 1 tsp salt
• 1/2 cup chives, chopped
• 2/3 cup golden raisins
• 1 green pepper, chopped
• 1/4 c toasted sunflower or pumpkin seeds
• Garnish with cilantro and toasted nuts of choice

Combine all ingredients and toss lightly. Serve chilled over crackers or in a sandwich. Yogurt adds an extra tang – so much healthier than mayo!