Dear Shaina,
I saw Riva a few days ago and she still hadn’t seen or heard your post. I told her she was famous and she said, “for vat?” Sheryl promised to reveal her online debut to her that night. I wish I could’ve been there.

I love the way you and Rebecca brought Riva and Bubbe to life on the page and in the sound. I have seen Riva in action many times, but watching you and Rebecca exercise your respective tools (Rebecca with the rolling pin and you with the microphone) was the real show for me. Rebecca relinquished her assigned position on the couch and asserted her role as a true balabusta (competent woman of the home) and you, the shy quiet one, led the charge with the microphone-in-her-face interrogation. Riva was so proud of Rebecca’s dough rolling skills and assured me that you would get it with a little practice. There was little for me to do, but watch (and clean up the mess, of course).

And then there was the tasting…similar to Bubbe’s, but different. And the discussion of the potatoes…there is always a discussion of the potatoes; the kind I bought, the kind she uses, when I cooked them, when she cooks them, the color, the quality, the wateriness, the denseness… Bubbe was exactly the same about her potatoes. There is a right and a wrong potato for knishes. Even though Riva asserts that hers are the real potato knishes, they both agreed on the potato part.

All afternoon, Riva insisted that her recipe was a secret and that she was sharing it with us because we’re femily. The more she said it, the more nervous I got watching you with that microphone in her face, knowing where this recipe was going to end up. I nudged you. I whispered, you need to tell her. When you finally gently broached the subject and told her what you planned to do, she responded without skipping a beat, “Sure, go ahead and print it.” We were all speechless! “But Riva, you said it was a secret” you said. Her response…”Yes, it’s a secret, but I gave it to you. Now it’s yours, you can do what you want with it.” I only wish we had that on tape!

Riva was in her glory. Bubbe was right there with us…I am sure in the fried onions and oil. I was proud to be the daughter and the mother at that very moment. The sticky dough, the savory filling, the delicate seasoning…more than just a knish…it’s femily, it’s tradition, it’s love.

Thank you Shaina and Rebecca! I am more than proud to be your mom and aunt!

Love,
Mom
xooxoxooox

P.S. Those leftover fried onions did not go to waste. In true Bubbe tradition, I just repurposed them. See recipe below.

Baked Brie with Caramelized* Onions

*Okay, Bubbe didn’t know a caramelized onion from caramel candied apple. It just sounds better than slowly sautéed sweet onions in oil.

This is hardly a recipe. It was an impulsive brainstorm that popped into my head as I was putting out the Brie cheese on New Years Eve and came across the leftover sautéed onions in the refrigerator. I was going to top the Brie with my usual Pesto, but when I saw the onions, I thought maybe…
This dish got rave reviews and is super simple to make.

• 1-2 cups chopped sweet onion
• 1 tablespoon of olive oil
• 1 round of Brie
• salt and pepper to taste
• parsley for garnish
• Crackers or apple slices for serving

Preheat oven to 350°
Sauté onions in olive oil until golden brown and caramelized.
Place Brie on an oven proof serving dish.
Spread caramelized onions over the top of the Brie.
Bake 20 minutes or until cheese is heated through.

Garnish with parsley and serve with crackers or apple slices.

Next time, I might even try adding some crushed pecans before baking for an added twist.