Category Archives: Kitchen & Food

Time for Pesto

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Pesto for me is seasonal – a summer treat using basil from my garden. It can be frozen to have year-round (although I’ll admit that, when I’ve done this, I’ve usually forgotten that I have frozen pesto and it got too old to use).

I’ve been making pesto since my kids were little, although they initially needed a bit of incitement to eat food that was green. I was teaching an evening class in the city once a week and Lou let the kids stay up until I got home. They would watch me eat, not infrequently begging food from my plate. One night my meal included pesto – the kids gobbled it up and I announced that they were no longer to tell me that they would not eat green food. Continue reading →

Is It Passover Yet?

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We can’t ignore it any longer: Passover is less than a week away. If you are looking for a new Haggadah, check out the selection in the library. You may still be able to order one of the new family-oriented Haggadot. Or try downloading from the internet. There are many contemporary Haggadot just waiting for you.   The call number on the spine of library books is 262.5.

If Passover is almost upon us, it means that soon you – or someone you know – will be cooking up a storm. As I’ve gotten older, my Passover mantra has become KISS- Keep It Simple, Stupid. No more multi-step preparation with exotic ingredients no matter how delicious the dish sounds. Continue reading →

Kiddush with a Southern Flair

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The kiddush luncheon for MLK Shabbat (1/13/2024) was sponsored by participants from the November Civil Rights trip. In keeping with that experience, kiddush coordinator Dale Russakoff (who herself grew up in Alabama) planned a Southern-themed menu. The kiddush crew prepared these recipes: Southern Cajun Salmon, Soul Food Mac & Cheese, Southern-style BBQ Tofu (for a vegan option) and Sweet Potato Pie. There was also a chopped salad, “Sweet Cole Slaw” from Shoprite with bagged cole slaw and shredded carrots mixed in, and cornbread from a mix.

Thank you to Dale and to these other volunteers for preparing the kiddush luncheon: Lou Hammerman, Lynne Tapper, Gerry Blume, Linda Blume, Vicki Compter, Risa Bernstein, Fern Hening, Alex Kent, and Aileen Grossberg.  Continue reading →

Cool Down with Soup

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When we think of cold soup , we most often call to mind a bright tomatoey gazpacho or a silky smooth vicysoisse. Gazpacho is technically a blend of raw vegetables including tomatoes,cucumber, bell peppers, often bread and spices. A simplified version was most likely brought to the Iberian Peninsula of Spain by the Romans and then given a local twist. It is simple and quick to make and has endless variations.

Today blended fruit soups, sometimes including tomatoes, are also called gazpacho. Continue reading →