Aug. 14, 2020 – By BARBARA SILVERSTEIN
Welcome to “Kitchen Talk,” the CJR’s weekly food blog. “Kitchen Talk” is a mix of food news and kosher recipes from local and international chefs, cookbook authors, and restaurateurs.
We’ve been living with COVID for more than six months and I’ve grown accustomed to preparing more meals at home. I have not been to a restaurant since the onset of the pandemic. I have not even had a Starbucks latte.
One of my favourite activities – shopping at the weekly farmers market in my neighbourhood – was put on hold until this week. I went there ready to splurge on heirloom tomatoes and other delicacies. Sadly, my local market was smaller and quieter. Very few of the regular famers and food vendors were on hand. I did buy some lovely cherry tomatoes and fresh pea sprouts, but it was nowhere near the amount I usually buy this time of year.
On a Sad Note: Dr. Ed Wein has died. Wein co-authored The Brain Boosting Diet: Feed Your Memory with the late food maven, Norene Gilletz. The book was published in December, just two months before Gilletz’s death.
Online Cooking Classes: One of the positive developments in response to COVID is the abundance of online cooking classes and/ or cooking demos. Some are free or available at very nominal prices.
A Seat at the Table, a Journey into Jewish Food is a new online cooking course from the YIVO, the Institute for Jewish Research. The seven-week program – it’s free until December – explores the history of Ashkenazi food traditions through lectures and cooking demos.
“A Seat at the Table” features renowned chefs and cookbook authors like Joan Nathan, Liz Alpern and Jeffrey Yoskowitz, Lior Lev Sercarz, Adeena Sussman, and Leah Koenig. Scholars and authors giving lectures include Michael Twitty, Alice Feiring, Darra Goldstein, Ilan Stavans, and Toronto’s own Michael Wex.
To access the program go to https://yivo.org/food and hit the register button. You do have to go through several steps to sign up with YIVO, but that also provides access to its Yiddish and other cultural courses.
Cooking Webinars with Bonnie Stern. Bestselling cookbook author, culinary cultural tour guide and national food columnist, Stern will be teaching two online courses, one on working with fresh herbs and the other on challah baking. The organizations running these courses are charging very low fees.
The Fresh Herbs Webinar, featuring a recipe for Cheese and Herb Phyllo Tarts, will be held Aug. 26 at 3 p.m. and is offered through Thornhill Life-Long Learning. For more information, go to: http://thornhilllifelonglearning.com/2020-special-event.
The Challah Baking Course, a “braid along workshop,” which will be co-presented with Rabbi Elyse Goldstein, will be run by City Shul on Sept. 1 at 3:30. To register go to https://www.cityshul.com/form/challah.html
This week’s recipes include Mushroom Mock Chopped Liver from The Brain Boosting Diet to honour the late Dr. Wein. The Hemp Heart Cucumber Salad comes from Daniella Silver’s latest book, Variations: Simple and Delicious Dishes Two Ways, and Apricot Almond Ruggelach from Desserts by Bonnie Stern.
MUSHROOM MOCK CHOPPED LIVER – Norene Gilletz
2 cloves garlic
3 medium onions, quartered
1–2 tbsp (15–30 ml) olive oil
1 pkg (8 oz /227 g) sliced cremini mushrooms (about 2½ cups/625 ml)
¼ cup (60 ml) walnut pieces
3 hard-boiled eggs
Salt and freshly ground black pepper
Drop the garlic through the feed tube of a food processor fitted with the steel blade while the machine is running. Process until minced, about 10 seconds. Add onions and process with several quick on/off pulses, until coarsely chopped.
Heat olive oil in a large nonstick skillet on medium. Add onions and garlic (don’t bother washing the food processor bowl). Sauté until golden, about 6–8 minutes. If the mixture begins to stick, add a little water.
Add mushrooms and sauté for 6–8 minutes, stirring occasionally, until browned. Remove pan from heat and cool slightly.
Process walnuts until coarsely ground, about 8–10 seconds. Add onion/mushroom mixture, eggs, salt, and pepper. Process with several quick on/off pulses, just until combined.
Transfer to a container, cover, and refrigerate until ready to serve. Serve chilled.
Legume lover’s liver: Replace the mushrooms with 1½ cups (375 ml) canned chickpeas or lentils, rinsed and drained (preferably low-sodium or no-salt-added). Sauté the onions and garlic for 8–10 minutes until well browned.
HEMP HEART CUCUMBER SALAD – Daniella Silver
2 firm ripe tomatoes, diced **
6 baby cucumbers, trimmed and cut into rounds
¼ cup (60 ml) diced red onion
1/3 cup (90 ml) finely chopped fresh parsley
1/3 cup (90 ml) chopped fresh mint
¼ cup (60 ml) hemp hearts
** sliced cherry or grape tomatoes can be substituted
¼ cup (60 ml) extra light olive oil
3 tbsp (45 ml) fresh lemon juice
1 clove garlic, minced (about ½ tsp or 3 ml)
3/4 tsp (3 ml) kosher salt
In a large bowl toss together the tomatoes, cucumber, red onion, parsley and mint. Cover and refrigerate.
Dressing: Combine the olive oil, lemon juice, garlic, salt, and black pepper in a glass jar, seal tightly. Shake well and refrigerate.
Before serving, toss the salad with the dressing and hemp hearts.
APRICOT ALMOND RUGGELACH – Bonnie Stern
1 cup (250 ml) all-purpose flour
½ cup (125 ml) butter, cold
4 oz (125 g) cream cheese, cold
½ cup (125 ml) apricot jam
¼ cup (60 ml) granulated sugar
½ cup (125 ml) chopped toasted almonds
1 tsp (5 ml) lemon zest
1/3 cup (75 ml) course granulated sugar or chopped nuts
Sifted icing sugar
Pastry: Place the flour in a large bowl. Cut the butter into small pieces and rub it into the flour with your fingers or pastry blender. Cut cream cheese into small pieces and rub it into the flour mixture with your fingers or pastry blender. Knead until a ball forms.
Cut the dough in half. Wrap each half with plastic wrap and refrigerate.
Filling: Stir jam until it is spreadable. In a separate bowl combine sugar, nuts, apricots, and zest.
On lightly floured surface, roll out each piece of chilled dough. The larger and thinner the piece, the crispier the cookies will be. Each circle should be at least 9-inch (23 cm) round in diameter. Spread each circle with jam and sprinkle with the almond mixture.
Cut each circle into 12 wedges. Roll up each wedge from the outside edge. Turn the edges slightly to form a crescent. Place them on a parchment-lined baking sheet about 1 inch (2.5 cm) apart. Repeat until all the cookies are shaped.
Preheat the oven to 350°F (180°C)
Beat the egg and brush the cookies with the beaten egg. Sprinkle with the course sugar chopped nuts.
Bake the cookies for 20 to 25 minutes or until they are golden. Cool on racks and dust with icing sugar.
Makes 24 cookies. Store tightly in a covered container.
Barbara Silverstein is a Toronto-area journalist and an award-winning food writer. She was a long-time contributor to The Canadian Jewish News. Her articles have also appeared in Homemaker’s Magazine, The Toronto Star, The Globe and Mail, and Tablet Magazine.