Make Fruits And Vegetables the Foundation Of Winter Meals

Dec. 18, 2020

By BARBARA SILVERSTEIN

Shabbat Shalom and welcome to “Kitchen Talk,” the weekly food blog of the CJR. Hanukkah ends this evening, three days before the Dec. 21 solstice that marks the official start of winter.

Last winter, I baked up a storm and by the spring, I could barely fit into my sweatpants. This year, I’m looking at healthier options – more vegetables and fruit. Two of this week’s recipes – Braised Cabbage and Roasted Cauliflower with Green Tahini Sauce – fit the healthy-eating bill.

I have made some changes to the cabbage recipe, which is from Bon Appétit Magazine. (https://www.bonappetit.com/recipe/roasted-cabbage-apples-italian-sausage.) I’ve omitted the sausages. I added caraway seeds, as well as an optional garnish of sour cream and fresh herbs.

The Cauliflower-and-Green-Tahini recipe is adapted from Simple by Yotam Ottolenghi. The Caramel Apple Galette recipe was created by Anna-Olson’ s recipe, the Food Network’ s baking maven (https://www.foodnetwork.ca/recipe/caramel-apple-galette/6754/) The galette is actually a brioche dough, a popular French breakfast bread. I added extra sugar to the galette recipe.

Community Spotlight

DANI is a Community Source For Kosher Dairy Meals And Treats

Hanukkah has been a very busy time for DANI, a charity dedicated to enhancing the skills and knowledge of individuals with physical and cognitive challenges.

DANI, an acronym for Developing and Nurturing Independence, offers its clients a variety of services – vocational, educational, life skills, recreational and social programs – in a community setting.

An important source of funding for these programs is the kosher catering business operated by DANI (905-889-3284), under COR supervision, according to Anita Miller, manager of catering and business.

During Hannukah, demand for latkes and sufganiot in the community was very high. “We sold 2,000 latkes and 2,000 sufganiot,” she noted. “The money raised from the sales is funnelled back into the organization to support our programs.”

Now in its 14th year, DANI is a social enterprise, “a business with a social twist,” Miller said. The catering and food sales offer vocational opportunities for clients and revenue for the various social and educational activities, she said. “The only reason we have catering is to fund our programming.”

DANI provides services to 30 adults. Miller stressed the importance of keeping them engaged. “We have never missed a day due to COVID,” she said. For short periods, when circumstances have necessitated, DANI has resorted to virtual programming.

DANI’ s Clark campus, adjacent to the Garnet A. Williams Community Centre (501 Clarke Ave. W.) in Thornhill, is the programming and catering hub. A satellite location at 401 Magnetic Dr. opened earlier this year.

Some clients have learned food-prep skills at the Clark campus, where daily meals that are prepared with some assistance from DANI’s clients. However, this food training program has been suspended during COVID, Miller said. “There is a now strict separation between programming and food prep.”

A number of DANI clients participate in pop-up lunches, a program – now temporarily suspended – that gives them the opportunity to interact with the community while developing, social, financial, and organizational skills.

The DANI crew would visit a corporate and/or community location where they would set up a temporary or “pop-up” kiosk to sell kosher lunch items like soups, chili, quiches, and muffins.

The organization also runs the DANI Café, a kosher dairy restaurant/ café at the Clark campus The space, which doubles as the DANI Event Centre, can accommodate up to 150 people for business meetings, parties and life-cycle celebrations, Miller said, pointing out that DANI caters off-site events as well, including business luncheons, weddings and bar mitzvahs, and provides shivah platters and corporate meals, while pastry and cookie platters are also in high demand. “We sold more than 500 gift baskets at Rosh Hashanah.” 

BRAISED CABBAGE (Bon Appétit)

½ head red cabbage, thinly sliced
1 medium onion, thinly sliced
1 medium apple, sliced
2 sprigs thyme
1 tbsp (15 ml) red wine vinegar
2 tbsp (30 ml) olive oil, divided
Kosher salt
Freshly ground pepper
2 tbsp (30 ml) maple syrup. 
½ medium apple, sliced
1 tsp (5 ml) caraway seeds
optional: sour cream for garnish
optional: ¼ cup (60 ml) chopped fresh dill or parsley for garnish

Preheat oven to 400°F (200°C). Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 tbsp (15 ml) oil, and ¼ cup (60 ml) water in a 13-x 9-inch (23-x 33-cm) baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 45 minutes.

ROASTED CAULIFLOWER WITH GREEN TAHINI SAUCE Yotam Ottolenghi

1 large cauliflower
2–3 tbsp (30 ml) olive oil
1 tsp (5 ml) salt (or to taste)

To Roast the Cauliflower

Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.

Wash cauliflower well and cut into large florets. Spread in a single layer on the prepared baking sheet. Drizzle with oil and sprinkle with salt; toss to combine. 

Roast the cauliflower uncovered, for 40–45 minutes, until golden and crispy. Half way through cooking, stir the florets. When done, some of them will be blackened around the edge, which is okay.

Remove the cauliflower from the oven and transfer to a serving dish. Pour the Green Tahini Sauce (recipe below) over the cauliflower. Serve immediately or at room temperature.

Green Tahini Sauce

¼ cup (60 ml) Tahini
¾ cup (375 ml) parsley, roughly chopped
1 small garlic clove crushed
1/3 cup (90 ml) water 
3 tbsp (45 ml) lemon juice
Flaked sea salt

Pour the tahini into the small bowl of a food processor. Add the parsley and garlic. Pulse for 1 minute, until the tahini is green. Pour in the water and lemon juice and season with ¼ tsp salt. Pulse until you have a smooth green sauce with the consistency of heavy cream. Add a touch of tahini if it’ s too thin or a splash of water if it is too thick.

CARAMEL APPLE GALETTE Anna Olson 

Crust

3 tbsp (45 ml) tepid 2% milk
1¼ tsp (6 ml) instant dry active yeast
**6 tbsp (75 ml) sugar, divided
1¾ cups (435 ml) all purpose flour
¾ tsp (4 ml) salt
2 large eggs
1 large egg yolk
½ cup (125 ml) unsalted butter, at room temperature
1 egg mixed with 2 tbsp (30 ml) water for egg wash
**original recipe only called for 3 tbsp (45 ml) sugar

Apples

56 large Granny Smith, Braeburn or Honeycrisp, peeled and sliced
1 tbsp (15 ml) lemon juice
¼ cup (60 ml) unsalted butter
¼ cup (60 ml)sugar
2 tbsp (30 ml) brandy (optional)
½ tsp (2 ml) cinnamon

Crust: Stir together milk, yeast and 3 tbsp (45 ml) sugar. In a large mixing bowl, combine flour, salt and remaining sugar. Pour in milk mixture and add eggs. With electric beaters fitted with the dough attachments or in a stand-up mixer fitted with dough hook attachment, mix on low speed until blended. Add the butter in pieces to dough and beat for 3 minutes until it becomes an even, silky consistency. Place the dough in a large bowl, cover with plastic wrap and chill overnight.

For the fruit: Toss the apples in lemon juice. Heat the butter and sugar over high heat in a sauté pan and once bubbling, add the apples. Sauté the apples until nicely browned, about 10 minutes, and stir in brandy, if using, and cinnamon.

Preheat oven to 350°F (180°C).

Place ring of 10-inch (25 cm) springform pan on baking sheet lined with parchment.

On a lightly floured surface, roll out dough into a 14-inch (35 cm) circle and place in springform pan, overlapping 2 inches (5 cm) on the outside of the pan. Spoon in the apples and fold the crust edge back over the apples. 

Brush the dough with egg wash. Bake for 25 minutes, until the edges of the tart are richly browned. Let cool for one hour before unmoulding and slicing. Makes 10 portions. The galette can be rewarmed before serving.

Traditional Israeli Dishes Bring a Taste of Jerusalem to Toronto

Nov. 20, 2020

By BARBARA SILVERSTEIN

Shabbat Shalom and welcome to “Kitchen Talk,” the weekly food blog of the CJR.

When life hands you lemons you make lemonade or, in the case of Galya Sarner, you make a tangy labaneh with lemon.

Galya Loves Food, labaneh with lemon

After COVID struck, Sarner was laid off from her job working with Toronto’s large Israeli community. She pivoted and was able to turn her passion for food into a business. She teamed up with her daughter, Shani Sarner-Lati, and founded Galya Loves Food.

“You could say our creations are a by-product of the pandemic,” Sarner said in a joint telephone interview with her daughter.

The company produces authentic Israeli specialties like labaneh, a yogurt-like spread, Jerusalem hummus, and smoky roasted eggplant – dishes Sarner grew up eating. She is an Israeli of Iraqi descent on her mother’s side.

The foods she loves and is now marketing are from her mother and late grandmother. The recipes were brought to Jerusalem from Iraq by her grandmother, Sarner recounted.

“When I make my smoky eggplant, I use the smoking plate that I received from my late grandmother. I do the same ancient way of smoking.”

The flavour infuses the food. “The smoky aroma is very specific and brings me back to the days in Jerusalem when my grandmother used the plate.”

I discovered Galya Loves Food by happenstance. I bought the labaneh at a local store and later I checked out the company’s Web site. I wondered if the “Galya” on the label was the woman I had taken a cooking class with years ago. She turned out to be the same person.

Over the years Sarner has led many culinary workshops and today shares two of her favourite recipes – Roasted Cauliflower and Jerusalem Lentil Soup.

There are other tempting recipes on her Web site: Galyalovesfood.com.

The third recipe, Maple-Glazed Delicata, comes from Bonnie Stern. Delicata is a squash with an edible skin. I bought a few at a farmer’s market but they’re also available in independent fruit and vegetable stores.

I noticed Stern’s delicata recipe in one of her newsletters. It’s simple to make and really delicious.

COMMUNITY SPOTLIGHT

Galya Loves Food is definitely a family venture. Sarner is chief culinary creator, while Sarner-Lati, an interior designer, understands the esthetics and presentation of the products.

“She has the magic touch in creating the products,” Sarner said. “We have this really good chemistry.”

Sarner-Lati, the second of three children, said she spent a lot of time in the kitchen with her mother over the years. “Mom has passed on her skills. I have my own skills and a good ability to know what spice is missing. We each contribute our own creativity. It’s super enjoyable for both of us.”

Sarner pointed out that her husband, Robert (Sarner), a communication specialist, created the company’s website. “It reflects the passion that we have for Israeli food.”

Galya Loves Food products are now sold directly online and at several retail locations, including What a Bagel on St. Clair Avenue. W. and Aba’s Bagel Company on Eglinton Avenue W.

It was Aba’s that gave Sarner her start. Owner Ari Gershon offered to sell Sarner’s appetizers if she made them. She now uses the commercial kitchen at the bakery for production. “We’re very grateful to Aba’s,” she said.

In the meantime, many Israelis across the GTA are purchasing Galya’s hummus and eggplant spreads because they offer an authentic taste of home, Sarner said.

Sarner-Lati who grew up in Israel, said she misses the country, but with COVID, the family has not been able to visit for more than a year. “For ourselves and our clients, we’re trying to bring the Israeli flavour that we are craving and missing to Toronto,” she said.

ROASTED CAULIFLOWER Galya Sarner

Water for boiling
1 tbsp (15 ml) salt
1 large head of cauliflower
5 tbsp (75 ml) pine nuts
1/3 cup (100 ml) extra virgin olive oil
3 tbsp (45 ml) za’atar
1½ tbsp (25 ml) sumac, divided
1/3 cup (100 ml) homemade tahini (see below)
1 tbsp (15 ml) silan (date syrup)
2 tbsp (30 ml) chopped flat-leaf parsley leaves

Homemade Tahini

½ cup (125 ml) raw tahini
¼ cup (60 ml) water
2 cloves garlic, minced
2 tbsp (30 ml) fresh lemon juice

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Fill a large pot with water and bring to boil. Add 1 tbsp (15 ml) salt. Add the cauliflower and cook for 8–9 minutes. Make sure the head of the cauliflower faces the bottom of pot so it can fully absorb the salty water.

Meantime, place the pine nuts in dry frying pan (without oil) on medium to low heat and stir-fry until colour of pine nuts is golden (be careful as they can burn easily). Set aside and let cool.

Remove the cauliflower very carefully so it doesn’t break apart and place it on the prepared baking sheet. Apply olive oil evenly over the entire surface of the cauliflower and sprinkle on the za’atar and 1 tbsp (15 ml) of sumac. Bake for 18–20 minutes until cauliflower is golden. (Make sure the top doesn’t burn).

Prepare the Tahini: In a large bowl, mix the tahini, water, garlic and lemon juice. Keep mixing until the mixture is very smooth. Taste and adjust as you may need more water or lemon. Set aside.

Transfer the roasted cauliflower to a cake plate. Drizzle with the tahini. Sprinkle on the remaining sumac, along with the chopped flat-leaf parsley leaves and then apply the silan carefully.

Spread the roasted pine nuts around the cauliflower. Makes 4 servings and can be served at room temperature.

JERUSALEM LENTIL SOUP Galya Sarner.

6–8 cups (1½– 2 L) water or broth, depending on thickness preference
4 cups (1 L) dry red lentils
1 tsp (5 ml) salt, more to taste.
1/3 cup (100 ml) extra virgin olive oil
1 large onion, minced
4–5 cloves of garlic, minced
2 tbsp (30 ml) cumin
½ cup (125 ml) freshly squeezed lemon juice
1 bay leaf
1/3 cup (100 ml) minced chives for garnish
3 tbsp (45 ml) roasted pine nuts for garnish
Pepper and additional salt to taste

In a large soup pot, add water or broth, salt, lentils and bring to boil. Reduce the heat and simmer for at least 1 hour.

Meanwhile, add the oil to a saucepan and stir-fry the minced onion. Add the garlic and cook until golden.

Add the cumin. Season with salt and pepper. Add the onions and garlic mixture to the soup along with the bay leaf and simmer another half hour. Remove from the heat and add the lemon juice. Garnish with the chives and pine nuts. Makes 4–6 servings.

MAPLE-GLAZED DELICATA (Bonnie Stern)

1½ lbs (½ K) delicata or butternut squash
2 tbsp (30 ml) extra virgin olive oil
2 tbsp (30 ml) maple syrup (dark if possible)
½ tsp (3 ml) kosher salt

Preheat oven to 450°F (230°C). Line a sheet pan with parchment paper.

For the delicata squash, slice 1/4–1/3-inch thick-inch (1–3 cm) and scoop out seeds in the centre or, cut in half across and hollow them out and then slice. For the butternut squash slice the long top portion without seeds in rounds or hollow out centre portion and slice in half moons. Arrange in a single layer on parchment paper.

Drizzle the squash with olive oil, then maple syrup and sprinkle with salt. Turn the slices all over in the mixture and arrange back in a single layer.

Roast 20 minutes until they start to brown. Flip the slices over and roast 15–20 minutes or longer until the slice are browned and getting a bit sticky. Makes 2–6 servings.

CULINARY CALENDAR

Nov. 25, 11:00 a.m.: Learn to make appetizers and pickled Salmon with Lilah Rosenthal at a virtual cooking workshop presented by Bernard Betel Centre. To register:

https://us02web.zoom.us/meeting/register/tZYocuyupjgtHdH4SkYK9XS69aolga5nsjd_

Dec. 3, 5:00 p.m.: Cook Global Cuisine with Carolyn Tanner-Cohen, sponsored by Grandmothers Partnering with Africa, Stephen Lewis Foundation. Email:GPWafrica@gmail.com

https://mailchi.mp/e0fe14de93a7/save-the-date-yoga-for-africa-2642778?e=b145ad6660

Dec. 8, 7:30 p.m.: Latkes and Vodka Workshop with national food columnist and author Bonnie Stern and Rabbi Elyse Goldstein. Virtual cooking demo for latkes, cocktails and dessert. To register: https://www.cityshul.com/form/latkes-vodkas.html

Dec. 22 1:00 p.m.: Ashkenazi Jews and Chinese Food Lecture presented by YIVO Institute for Jewish Research. Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States, traces the history of Ashkenazi Jews’ affinity for Chinese food from the turn-of-the-century to today. To register: https://secure2.convio.net/yivo/site/Ticketing?view=Tickets&id=102421

Let’s Do Brunch! Crohn’s and Colitis Canada’s tastiest fall fundraiser, now in its 21st year. This initiative brings awareness to Crohn’s disease and ulcerative colitis. https://crohnsandcolitiscanada.akaraisin.com/ui/Letsdobrunch20