September 17, 2015
Transcription
September 17, 2015
1 TUV HA’ARETZ CSA 2015 ISSUE #17: SEPTEMBER 17, 2015 TUV HASHAVUA BEST OF THE WEEK Before the Yom Kippur Fast, Cholent Offers Linda Morel, Jewish Telegraphic Agency, jta.org Comfort MANY THANKS TO OUR VOLUNTEERS At a surprise 40th birthday party for a friend, her mother stood at their stove stirring a huge cauldron of simmering stew. The chicken, flanken, potatoes, carrots, dried peas and barley in the pot emitted an aroma that made the offerings THURSDAY 9/17 prepared by the caterer brought in by my friend’s husband pale in comparison. [Week #17– A] “This is Lynda’s favorite food,” her mother said, dipping a ladle into the depth of 5-8pm Pick-up the pot and asking me to take a taste. Stuart Alter I wasn’t expecting to swoon. “What is this?” I asked. Melissa Barnes “Cholent, a Sabbath stew,” she said. “But in our family, we eat it all the time." Kimberly Summers This party 22 years ago was the first time I had even heard the word. 1pm Truck Unloading I immediately asked for her recipe, which I have been making ever since. Over Alexa Weitzman time, it occurred to me that cholent is the best thing to eat before the Yom Kippur Ilona Michelowska fast begins. Many Jews customarily consume chicken and rice on erev Yom Kippur. 8pm Unclaimed Shares A one-pot meal brimming with nutritious foods, cholent is a traditional Sabbath David Snyder dish. However, it is usually served for lunch on Saturdays or as a hot meal immediately after the Havdalah service that brings Shabbat to an end. Cholent NEXT WEEK: PICK-UP is an ideal hot meal for Sabbath observers, who do not cook or perform any ON THURSDAY, 9/24 work from Friday at sundown until Shabbat ends 24 hours later. My friend’s mother, who was born in Germany in the 1920s, told me that every Friday before dusk the Jewish women in their neighborhood brought pots THURSDAY 9/24 full of raw stew ingredients to the Jewish bakery. With sundown approaching, the [Week #18 – B] women would place their stew pots in the oven, just minutes before the baker 5-8pm Pick-up turned off his oven to observe Shabbat. Ben Pecora-Sanefski Over the next 24 hours, the meat, potatoes and barley, which started out Jillian Coulton swimming in water, turned into a chunky, mouth-watering cholent to be served Heather Cohn steaming hot immediately after the Sabbath. 1pm Truck Unloading A signature dish of Ashkenazim, cholent can be made from almost anything. One reason is because in the Old Country, Jews were poor and threw any scrap of food Judy Trupin they could find into their stews. However, a traditional cholent is made with meat Ilona Michalowska and meat bones, potatoes, beans and barley. More modern recipes for vegetarian Alexa Weitzman cholents dotted with tofu now abound. 8pm Unclaimed Shares Not to be outdone, Sephardim for centuries have prepared spectacular Sabbath Takashi Yoneta stews infused with the most marvelous seasoning. These aromatic recipes are often called hamim (Hebrew for ‘hot’ or ‘warm’). TUV HA’ARETZ CSA at the Forest Hills Jewish Center In Morocco, this style of stew is called tagine, named for the conical pots in 106-06 Queens Blvd. which the dish is prepared. Sabbath stews hail from Egypt, Iraq, Syria and any Forest Hills, NY 11375 country where Jews have settled. [email protected] Jewish women in Morocco traditionally paid a non-Jew to set up a pile of hot ! Tuv Ha’Aretz CSA: coals. Before sundown on the Sabbath, they sank their tagines full of stew foresthillstuvcsa.com ingredients into the coals. Guarding against thieves, the non-Jew watched over ! Facebook: www.facebook.com/tuvFHJC their food, which barely bubbled on red hot coals that gradually cooled over the ! Twitter: @tuvFHJC course of a full day. ! Golden Earthworm Farm: The key to a good cholent, hamim, or tagine is to gently simmer the medley of goldenearthworm.com ingredients for many hours. Original recipes entailed 24 hours of low-heat ! FHJC: www.fhjc.org cooking. However, many people new to this lengthy preparation are hesitant to ! Hazon: www.hazon.org “Cholent,” cont’d on page 2 …