My mother, Janice, and I in her kitchen (not her usual hangout!)
I am a Thanksgiving stickler. I take Thanksgiving very seriously. This means for one glorious day of the year my family does not experiment with the menu, we don’t devour take-out, and we definitely do not skimp on full-fat ingredients.
Since change is a given in any family, I am comforted by our Thanksgiving consistency and sometimes brattily demand it. I insist that we have green beans with pearl onions and balsamic vinaigrette. I require the best homemade pumpkin pie made by my aunt and cousin, “award-winning” according to my grandpa. (Once he even made a trophy in appreciation.) I will squint with judgment while my dad carves the turkey with an electric knife and eats the fatty end while telling everyone else to go away while he “works.”
Despite my strange affinity for all things old-school and traditional at our holiday table, two of my absolute favorite Thanksgiving recipes are relatively new to the arsenal, which speaks to how tasty they are. Even more bizarre is that the recipes were tested and refined by my mother. Continue reading
It is a joy to see the courtyard filled with people enjoying my food and lively conversation. Photo by Jared Steven.
Sunset Concerts 2012 are over, but as a colleague reminded us in pictures, “What a summer it was!”
For me, the pleasure wasn’t only hearing great tunes or watching the showmanship of the artists, but enhancing the fan experience with good food. Each week, as I planned the menu for each of the popular pre-concert buffets, I drew inspiration from the feel of the music, the cultural and culinary heritage of the band, and the fresh summer bounty. It was fun to create something original, with music serving as my muse.
For the Sunset Concerts performance by La Santa Cecilia, among many dishes inspired by the band’s Latin American background, I created lamb shoulder braised with guajillo peppers, cinnamon, and orange. As I greeted guests, many asked me for the recipe. I’m happy to share it now with all of you. Enjoy it year round… and be sure to dine at Zeidler’s Cafe for next year’s season to see what I come up with next! Continue reading
Did you know that May is National Salad Month? Today’s the last day. I’ve been enjoying the delicious selection of salads at Zeidler’s Café all month, and the good thing is that they’re available all year round. My personal favorite is the seared ahi tuna with citrus and greens, topped with a champagne vinaigrette. The fresh citrus gives it that summery vibe, the bean sprouts give it an extra nutritional boost, and the array of colors makes it pleasing to the eye before it even hits your palate. It sounds like I’m selling it hard, but hey, I’m a salad lover who also happens to be a marketing director! See you at Zeidler’s.
Seared Ahi Tuna Salad
Tradition! Passover is my favorite Jewish holiday. I love setting the Seder table with my mother’s china, grandmother’s candlesticks, great grandfather’s kiddush cup, and my new Miriam cup, a cherished gift from the Skirball volunteers corps.
Each year at our Seder, my family re-tells the story of our ancestor’s liberation from slavery to freedom and its relevance in today’s world. In addition to the youngest grandchild chanting the four questions, one of my daughters, who has engagingly led our Seder for many years, composes a fifth question that is sent in advance to all those attending. Everyone is encouraged to prepare an answer in whatever style is comfortable—in song or poetry, humorously or seriously—which then becomes the occasion for lots and lots of animated conversation. It is satisfying to celebrate with family and friends. Together with children and grandchildren, we prepare from memory familiar Passover family recipes and look for creative new ones to grace our Seder table.
Manischewitz is a popular choice, but there are other fine kosher-for-Passover wine options as well.
But first we conduct two searches: first, for chametz (leavened foods), which we always find and make sure to remove from the house for Passover; and second, for a really good, new, balanced, fruit-forward, satisfying, full-bodied or light, bright, kosher-for-Passover wine. And yes, there are really good kosher-for Passover-wines. My husband and I have been blind-tasting wines with a group of friends monthly for the past forty years, and we think we can make some educated recommendations.
From the outside looking in, here’s a shot of my family gathered in my living room for Hanukkah. Our lighting table is by the front window for all passersby to see. What you can’t experience from this picture is… the scent of latkes filling the air!
Everyone in my family looks forward to “Suzie’s” Hanukkah party, not least of all because of my homemade latkes. I acquired the recipe years ago when my children were very young. Preparing them has become a family tradition.
For many years, my mother, Marika—born in Antwerp, Belgium, and affectionately called “Mimi” by her grandchildren and great-grandchildren—would come over about two weeks before Hanukkah. Together we would fry ten pounds of potatoes, making well over one hundred latkes! When she became too old to drive, I would pick her up and bring her over. One year there was a huge rain storm on our pre-planned latke-making day. The streets were flooded, but I was not deterred. How surprised my mother was when I showed up at her door to pick her up for latke duty! Continue reading
Ever notice that wonderfully fragrant rosemary grows right outside the Skirball entrance? It's an inspiration for a lot of my cooking.
The sense of smell is said to be the strongest memory trigger, and having spent a considerable amount of time breathing in aromas in my Grand’Mere Adeline’s kitchen back in Ohio, I can attest to that. Just the scent of a Thanksgiving turkey prepared just like she used to make it so many years ago takes me back to moments I will never forget.
Grand’Mere Adeline was the queen of the kitchen. Preparation for the holidays started in September. With a blended family culinary history that included Scottish shortbreads, Hungarian pastries, and chicken-and-matzo-ball soup, recipes were handed down through the generations. A select few were adapted from the Cleveland Plain Dealer, but if (and only if) they met Grand’Mere’s highest of standards. The one thing we were assured of was that every morsel of food on her bountiful table was lovingly prepared by her and her alone.
The warmth emanating from the oven as the turkey roasted within. The mouth-watering smell of freshly baked bread cooling on the counter. The windows of Grand’Mere’s tiny kitchen wet with steam from the boiling of potatoes and rutabagas. These are details I can still close my eyes and recall vividly. Continue reading