Chef David Nayfeld of Che Fico shares is his moving family story as refugees from Minsk, Belarus and his beloved family recipe for draniki, a belarusian potato pancake.Read More
We feel pretty lucky when brilliant authors who win James Beard and Julia Child awards share with us so generously. Darra Goldstein’s book, The Georgian Feast, of which I have two copies (old and new), is a love letter to the people, food culture and ingredients of Georgia.
This is not a picture book people, but I promise you will not be disappointed- so put on your big girl pants, pick up this book and read. The words bring this culture to light so vividly that I promise you’re wanderlust will kick into full force and you’ll be packing up your bags in no time.
Long simmered Stews of lamb and quince, grilled meats roasted on an open fire, vegetables marinated in herbs like summer savory, marigold and blue fenugreek….and bread, bread that will have your head spinning, your mouth drooling and your stomach full and very darn happy with yourself for even making the bread in the first place.
The book has a few different recipes for Khachapuri, perhaps the most well known bread and Georgian dish for that matter. Here we have both a recipe for basic Khachapuri which I can tell you is extremely simple to make, and tarragon pie-a stuffed bread filled with hard boiled eggs, tons of fresh tarragon, basil, dill and ground spices like coriander and dried marigold.
To check out her beet puree and walnut recipe, visit Liz Rueven’s site Kosher Like Me to grab that vibrant pink recipe that is reflective of the array of vegetable dishes in Darrra’s book.
This month, I couldn't be more excited to place a spotlight on author and fulbright scholar Sara Gardner. Here she shares with us the birth of her new self published book: The Rosh Hashanah Seder Cookbook: Stories and Recipes from the Reform Jewish Community of Madrid. Check out this date pudding recipe that was contributed by Yael Cobano, president of the the Jewish Community of Madrid.
Author Spotlight: Sara Gardner
The first time I attended one of the Reform Jewish Community of Madrid’s Friday night potlucks, I knew I had found my home. A couple of weeks before, I had met with Yael Cobano, the community’s president, and we whiled away the hours chatting – about our favorite Jewish rituals, why we felt compelled to be a part of Jewish community, what we liked to cook. I knew after meeting Yael that I had to see what the community was all about, and there I was, that Friday night, sitting and eating with the community’s members as if I had known them my whole life. Over the course of an evening, I fell in love with this vibrant group of people as well as the different dishes they contributed to Sabbath table.
A couple of months before, I had arrived in Madrid to embark on a grand adventure: a Fulbright research grant. Bringing with me a well-established love and scholarship of Sephardic culture, I set out to explore the medieval, pre-expulsion (that is to say, pre-1492) culinary heritage and cultural identity of the Spanish Jewish community. My research underway, I was getting settled into the lifestyle of this new city, still searching for my own community within the sometimes-overwhelming, always-exciting wave of experiences that come with moving to a different country. Immediately when I sat down with the Reform Jewish Community of Madrid, or la Comunidad as I like to call them, I felt rooted in a way I hadn’t really felt since I arrived in Madrid.
Over the course of my Fulbright, la Comunidad turned into my Friday night family. My time with them turned into a regular part of my every week – whether for our weekly potluck, a picnic in Retiro (a large park in the center of Madrid that was a royal get away) or, eventually, to teach cooking classes. Food was – it is — a central part of the experience of la Comunidad. The members of our community hail from all over the world including South America, Israel, North Africa, Spain, and more – and from various Jewish backgrounds, bringing their unique cuisines and stories with them. It’s over and through food that the members of la Comunidad connect, bringing together all of us through our shared love of cooking for each other and eating together.
So, when talking to Yael about ways to raise funds for the community, it was natural that food would play an important role. And that way, over a telephone call while planning for la Comunidad’s Rosh Hashanah meal, the idea for The Rosh Hashanah Seder Cookbook was born. Based on the Sephardic Jewish tradition of creating a seder of symbolic foods, the recipes have been contributed by community members, translated from the Spanish, and updated for the American kitchen. Each section of the book is organized by each of the symbolic ingredients – called simanim— included in the seder, including apples, beans, beets, dates, fish, honey, leeks, pomegranates, and squash. By creating a cookbook based on this seder, we hope to raise funds for the community as we showcase the diverse stories and recipes of la Comunidad.
We hope that through sharing this cookbook, we not only ensure the continuation of the Reform Jewish Community of Madrid, but also that we can share the stories and the recipes that bring global Jewish communities together.
Sara M. Gardner currently works is a food historian and researcher specializing in the culinary heritage and cultural identity of the Sephardic Jews. An alumna of Tufts University, she was a Fulbright graduate researcher in Madrid, Spain during the 2016-2017 year and currently works as the Associate Director of Young Adult Programs at Hebrew College in Newton, MA.
Click here to order your copy of The Rosh Hashanah Seder Cookbook: Stories and Recipes from the Reform Jewish Community of Madrid
The Inherited Plate shares our favorite non turkey Thanksgiving recipes. Sides, soups, desserts and vegetables coming at you from New York, Cali and beyond. From chefs Stephen Durfee, Angela Pinkerton, Ashley Faulkner, Lexi Dilligard and our amazing home cooks like Batia, Ziva and Balbina. I threw in a few of mine for good measure. We've got recipes from Hungary, Mexico and Ohio! cheers from Our Inherited Plate community to your family and friends celebrating the holidays.Read More
Got tomatoes? Well we we've got some recipes to keep you cooking until the season's done. Check out The Inherited Plate's best tomato recipes from chefs, home cooks and founder Danielle Rehfeld.Read More
Spaghetti and Yogurt is a childhood favorite of mine. The recipe is rooted in the Levant and is part of the Nashdidan culinary tradition. Nashdidan refers to the name of the language and people of a group of Assyrian Jews who lived in Syria, Georgia, Iran, Iraq, Kazahkistan, Turkey and Afghanistan. They speak a dialect of aramaic called Nashdidan. Today less than 4,000 Jews speak nashdidan.Read More
This Passover, the chocolate recipes are getting better, but my all time favorite is a recipe from our dear friend Ora. Flavored with rum and sweet wine, this no bake matzoh cake is ridiculously easy to make and so addictive.Read More