A Rosh Hashana Seder? Or, What Is ‘Gourmet’?

Most people associate ‘Seder’ with Passover.  I grew up with a Rosh Hashana Seder, as is the custom amongst various communities of Spharadi Jews. It was a fare of seasonal food, simply boiled and delicious.  Boiling pumpkin in salty water enhances it’s flavor, yet respects the gourd’s essence, and without the excess calories.  A straightforward preparation defying […]

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What Connects Us to the Living and the Dead Other than DNA?

A friend messaged me on Facebook an, arguably, SOS request for the recipe for the brisket about which I wrote in a previous post.  Other then DNA, food is a connection to the living and the dead.  I like the idea that she and I will serve the same dish at our homes this Rosh […]

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Chocolate Meringue for the Main Course?

A vegetarian, I will pass on the brisket for Rosh Hashana dinner.  As fish will be served as a first course, it would feel redundant, to say the least, to also cook myself fish for the main course.  So what a vegetarian to do for protein for a main course?  No, I don’t eat tofu! […]

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A vegetarian cooking brisket?

The house is still suffused with the faint, sweet aroma of the slab of brisket that this morning was slowly roasting, covered in a blanket of thinly sliced onion, resting in a pool of white wine and honey, speckled with ground pepper and garlic powder. I am a vegetarian now. I don’t eat the brisket, […]

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Wholey Wheat Hallahs for Rosh Hashanah!

If they look good and they feel good, should I serve my guests the whole wheat Hallahs without tasting them first? In preparation for hosting both nights (panic button, anyone?) of Rosh Hashanah next week, I started my holiday baking today with four raisin whole wheat round Hallahs.  I have been experimenting with whole wheat […]

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