friday food

Friday Food. Latkes.

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I use a box to make my latkes. I don’t do fancy additives – no basil or chives or any of the other things I’ve seen online. I might consider melba sauce, but I haven’t gone there yet. I always go back to Carmel. I think last night’s were my finest. They were crispy on the outside, none burned. I’m a both kind of person when it comes to latkes: applesauce AND sour cream. My daughter who doesn’t like them grabbed one on her way in the door from work. She still didn’t like them, but I must give her credit – she tried it even without me blackmailing her with gelt.

I don’t know if there’s a reason or requirement, but I always fry my latkes in vegetable oil.
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Latkes.
With applesauce and sour cream (not pictured but trust me, it’s there).
First Night of Chanukah.
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My favorite brand, although Streit’s and Manischewitz are also good!
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As I mentioned in yesterday’s Inspire, I went all out this year. Antisemitism will have that effect on a person. I am halfway between don’t do anything public and do all the things. Over the next week, I’ll share some photos and thoughts each day. Lights, door hangings, multiple menorahs, dreidls, gelt, I even found some Chanukah cookies and a book: I Saw an Old Lady who Swallowed a Dreidel by Caryn Yacowitz, illustrated by David Slonim, and of course, I bought a dreidl stuffy for my new great-niece.

Friday Food. Experimenting.

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Experimenting in the kitchen can be very freeing as well as inspiring. I sometimes feel very creative in other areas after making a great meal from scratch. For me, “from scratch” doesn’t necessarily mean a two-to-three-hour production. In the third photo below, the rice I used was Minute Rice. Both dishes can be made with leftover chicken. I used baby potatoes, but you could easily take the larger russets or reds and cut them into the smaller pieces, and again it’s a great way to finish your bag of potatoes.

Both meals used one pan and one metal bowl, and the second meal used a pot to make the Minute Rice. As I finished cooking something on its own, I moved it to the metal bowl until the next item was cooked and then everything was combined and simmered for a short time.

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Friday Food. Samosa.

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We were staying in a small town outside of Belfast, in Northern Ireland. This was in 2017. It was our last night, and our cousins, who were hosting us had to tend to an emergency in Donegal, and so we were left to our own devices after their taking care of us so diligently, including feeding our brood of five. My husband had been adhering to a policy (and continues to do so) that he termed TSN – try something new – and with this in mind, we discovered a restaurant in town with Istanbul in the name, and chose a sampler of different fried foods that arrived in a pizza box. It was similar to a combo appetizer you would order at a restaurant.

This was my first time having a samosa. It is triangular, but not flat; three-dimensional, but not a pyramid. It is filled with, I didn’t know what then, but it was delicious. I have come to learn that they are usually filled with potatoes, peas, and spices.

My next taste of a samosa was at an interfaith Iftar I was invited to. Again, very delicious.

I’ve had various types of samosa, including a Thai version, which is yummy, although it has a softer outside.

While we were recently on vacation in Canada, we discovered and rediscovered a whole world of Indian, and southeast Asian foods, including butter chicken, naan, momo, as well as samosas. What I hadn’t expected was to see a sign in a mall food court (Pita Lite) in St. Catherine’s that offered samosas for $1.75 each. It came with a spicy tamarind sauce. (I did try it, but it was too spicy for me.)

I was so excited that I dug deep into my change purse for the exact amount, and sat at a table, waiting both for my family and to let this piping hot snack cool a bit. It didn’t matter – I still burned my tongue a little. And to be honest, it was well worth it.

When we returned to the States, and visited our local mall, I was not surprised but still disappointed to see that a simple samosa snack had not come here while we were away enjoying it. Perhaps, one day, but I can still savor the memory.

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Friday Food. Fried Apples.

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On occasion, I will flash back to my childhood, and hear something that I haven’t heard or thought of in forever. One of these childhood phrases was “porkchops with applesauce.” I’m sure this is from The Brady Bunch, although I don’t recall if it was Greg or Peter who said it.

Applesauce was a favorite in our house. In fact, I’m sure we ate pork chops with applesauce. We also ate roast beef with applesauce. Nowadays, I usually make it with gravy, but recently, since my daughter doesn’t like beef gravy, I offered her applesauce. This is a roundabout way of inviting you into my thought process for a dinner I made this week that came together when I was visiting Cracker Barrel restaurant. They have fried apples on their menu, and they also sell them in cans with the recipe on the back. I bought one can to go with the on-sale center cut pork that I bought this week, and we had a lovely (even if we used way too much butter than is healthy) meal.

The fried apples recipe calls for two tablespoons of butter; I think I used twice that? I used half a stick. Melt the butter, add the entire can, sprinkle cinnamon, mix, heat, simmer.

After searing the pork on both sides, and adding a bit of adobo seasoning, I poured a helping of the fried apples on top of the pork, added a side of mixed vegetables, and buttered egg noodles, and voila, yummy dinner in no time. It was about half an hour, but that’s not long at all. No leftovers.

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Friday Food – Cinco de Mayo

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I know that Cinco de Mayo is one of those consumer filled holidays that Americans don’t even know what they’re celebrating, but the food is so good, especially if you can find an authentic Mexican restaurant (which fortunately, we have.)

These are my three favorite Mexican dishes. I do go back and forth with what favorite places I like, but Mexican holds a special place in my heart. My husband and I went on our first date at a Mexican restaurant, and the service was so slow that we were there for at least two hours. Lots of time to talk. I also think we each thought the other one really liked Mexican food, which it turned out that we did, whether we knew it or not.

Chicken Tortilla Soup
Chimichangas with Mexican Rice and Guacamole Salad
Fried Ice Cream

Friday Food. April.

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Passover, Easter, Spring Break, Prom Season. So much to do, including cooking. Holiday cooking plus the regular everyday cooking that we’re expected to do. These last few weeks had me teaching, my daughter working practically every day after school, my son trying to break the world’s record for most movies seen in a month (kidding), my husband’s job is one person short, and no one wants to cook dinner. They also don’t want to pay for take out or fast food, and frankly, I don’t blame them. I thought I would take this Friday Food to share some shortcuts and new things to try.

Everyone knows about cooking two meals on Sunday and then eating leftovers. I try to make one big meal a week, like a roast beef, a pork loin, or a whole chicken. They make a great meal, and then they make great leftovers. All of them can be eaten as sandwiches later in the week with a side of chips and cole slaw. If the first night is mashed potatoes, the next night can be rice. My daughter likes Minute Rice, but regular rice is very easy to make. I got the recipe from The Kitchen Survival Guide by Lora Brody and while I’ve changed some things, the gist of it is the same.

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Friday Food. March. Meet Jamie Schler.

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  • What you’ll find as you read on:
  • An unrelated note from me (see the Home Page)
  • An introduction to Jamie Schler
  • Links for her cooking, hotel, and books
  • French Onion Soup Recipe
  • Where to find Jamie and all her wonderful food expertise and recipes.

I “met” Jamie Schler in the midst of the pandemic and through the former guy’s administration and our mutual resistance. She offered recipes from her home in Chinon, France and brought her followers along as she went (post-pandemic) to a family reunion stateside. I downloaded her free e-book, Isolation Baking, which along with Chef Jose Andres’ #RecipesForThePeople kept us creatively cooking while “trapped” in our own homes and kitchens. She makes an amazing assortment of homemade jams that she offers as part of her bed and breakfast at her Hotel Diderot in the beautiful Loire Valley. I’m looking forward one day to actually make her French Onion Soup, which is one of my favorite things to eat, and whose recipe I share below.

Jamie is generous with her time and love of food on social media and now on her Substack. She shares her techniques for making jam, which she does in abundance as well as recipes and insights. The jam is one of the highlights of the hotel’s breakfast and jam-making has been a hotel tradition since it’s early days of the 1960s. Each new owner has introduced new varieties of the jams, bringing the total to over 50 kinds.

Jamie Schler in front of her jam cabinet at her hotel, the Hotel Diderot. Her book, Orange Appeal has a prominent place on the cabinet.

The main building of the hotel dates from the 15th century. I can feel the history through the splendid pictures Jamie posts on her social media.

Hotel Diderot (from their website)
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Friday Food – A Blending of Two Cultures

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Food and cooking are universal. We all eat, we all need to get food on the table, and even if it’s not us directly, someone needs to cook. From small galley kitchens in apartments to large farmhouse kitchens looking out over lush, green backyards, whatever kitchens we are destined to be “stuck with” we adapt and we learn how to work with what we have. If we don’t have an ingredient, we try a different one. When my kids were little, in the summer we held taste tests. I would get things they’d never eaten and we’d try them. It was great fun, and the kids had an awesome time choosing what new food, mostly fruit they wanted to try. Some (donut peaches) did better than others (anchovies).

I had the privilege of working one of my first jobs out of college as a civilian for the US Navy’s child development program and through that job met people from all over the country and we shared food and recipes and cultural traditions, and it was wonderful.

One of my mentors, Sylvia was an African-American woman from New Orleans. She had a demeanor of floating on air, gliding through our lives, and expressing and encouraging our wonder in the world and in diversity. I learned so much from her. She was ethereal and offered her words and advice as a sage. From her, I learned to make her sweet potato pie for Thanksgiving.

I followed her recipe exactly for years and my family loved this new item in our Thanksgiving celebration. My mother could not reconcile that sweet potato pie was served cold and as a dessert. She just could not get used to it, and soon it became a side dish in our house. The only difference between Sylvia’s and my version was temperature and time to eat.

After a while, after three kids and depression, and “I don’t have time for this” I converted it to a casserole, but I still miss that original version that Sylvia introduced me to. At the bottom, I’ll share my recipe, which, while excellent is not what you’d find in New Orleans.

Combining Sylvia’s traditions with mine was one way I blended her African American heritage with my Jewish heritage and then further blending Jewish and Christian traditions for holidays, in classrooms as a teacher and in my husband’s Catholic family.

This has been a longwinded introduction to a Twitter friend of mine, someone I met on the social media site in the last few months.

Michael W. Twitty is a proud African-American Jew who expresses himself through cooking and writing about food and culinary history. His Twitter handle is KosherSoul, which exemplifies his focus.

I’m going to quote from his website because this epitomizes how I think of my own cooking: Michael has introduced me to the term, “identity cooking.” “Identity cooking isn’t about fusion; rather its [sic] how we construct complex identities and then express them through how we eat.” This is a truism that if you follow me for any length of time and read my food posts, you’ll see that connecting different foods has always been my cooking style. Bringing together flavors that don’t necessarily go, but manage to surprise. None of us eats in a singular “culinary construct”. We often work with what we have and adapt. My mother-in-law was excellent at pulling things together from her cupboards and turning it into a gourmet meal. She had a rare talent.

As for Twitty, I could easily just copy and paste his website to describe how he blends the two diasporas of African-Americans and the Jewish people and their food, but I’ll let you visit him yourself as he explores their crossroads. He is a two time James Beard award-winning author and his recent book, KOSHERSOUL: The Faith and Food Journey of an African-American Jew was the winner of the 2023 National Jewish Book Council Award for Book of the Year.

Find all his socials below as well as his website and links to purchase his books.

Afroculinaria on WordPress

Twitter

Instagram

The Cooking Gene

KosherSoul

He also offers classes in the DC/Baltimore area. Information here.

As promised, my recipe for Sweet Potato Casserole

To make this as a pie, pour into a graham cracker pie crust, cover with mini marshmallows and bake for about 35 minutes at 350, until marshmallows are golden brown.

Ingredients & Directions:

1 large can of sweet potatoes (cook, drain, mash)
1 stick of butter
1/4 cup of brown sugar (whatever variety you prefer – I use dark, Sylvia used light)
I don’t measure the spices, but I add about:
1 TB cinnamon
1/2 tsp nutmeg
Incorporate everything together and pour into a small, any shaped casserole dish. Cover the top with mini marshmallows and bake for 35 minutes at 350 degrees.

Scoop and serve.
If pie, let cool, slice, and serve.