| |||||||||
April 7, 2009
The seder is all about questions. The evening starts with the famous four, asked by the youngest present, but if the seder is what it should be, it doesn’t stop there. Everyone around the table — from the youngest all the way to the oldest — is encouraged to dissect, debate and shamelessly pontificate over each bit of the haggadah and over any part of Jewish tradition, ideally well into the night.
At the Passover seder next Wednesday evening, our children will recite the traditional question, “How is this night different from all other nights?” But the adults at the table are the ones who appreciate how this night really is different — not only from the rest of the year, but from the Passover seders of the past. As I started writing my third novel about Jewish spies during the Civil War, I began to wonder if American Jews had ever sat down at a seder where every part of the meal was served by slaves. As I discovered in my research, they did.
One day, almost three years after the birth of my youngest child, I looked in the mirror. I hated what I saw. I had been carrying around “baby weight” through four births, at least that’s what I kept telling myself. It seemed, though, that I was suddenly able to see clearly that this wasn’t baby weight at all. I was fat, plain and simple.
My Passover odyssey began in 1991, when I decided to organize a community seder. It would be homemade affair in a rented room, with my children, cousins and friends creating the decorations, skits, music and conversation topics.
When Mara Elena Arenson rolled her plastic crate of matzah, horseradish, tambourines and rhythm sticks into the preschool classroom at the Reconstructionist synagogue Kehillat Israel in Pacific Palisades, the 3-, 4- and 5-year-olds excitedly called out her name. They knew that the lesson would be interactive: They’d be able to sing, sway and play instruments to the music of her guitar. What they didn’t know is that Arenson, a cantorial student at the Academy for Jewish Religion in Los Angeles, uses the principles of the Suzuki rhythm method with the hope that these songs will stick with them for the rest of their lives.
Protected on all sides (except in the South) by the mighty Himalayas, and bounded by India, Nepal and Tibet, Bhutan is a small country about 200 miles long and 100 miles wide. Its fewer than 700,000 people are mostly Buddhist, and have lived in peace for the past 800 years. Bhutan is an isolated country which only very recently opened its doors to the West.
When the Israelites rushed out of Egypt, Pharaoh’s men on their heels, they hurriedly bundled their belongings, food included, to carry as much as they could on their backs and donkeys. Seeking to nourish themselves throughout their desert journey to the Promised Land, they rolled together unleavened bread crumbs, eggs and oil to create a round, nutritious finger food. They heated these in water jugs, along with chicken bone scraps, to preserve them and give them flavor. And that’s how matzah ball soup was born.
Let me just start by admitting that I probably didn’t really need to put the knife directly on my burner. But it was the first time in a very long time I was kashering anything, and I had conflicting guidance from my rabbi and my mother, and I thought I needed to drop a hot metal object into my hot water urn to make it kosher for Pesach (I was totally wrong. Do not try it at home.).
Day 1: Prep time 30 minutes. Resting time 4-12 hours. Day 2: Prep time one hour. Cooking time approximately four hours. Resting time up to two hours.
My friend called from New York the other day. He wanted to get my recipe for smoked barbecue brisket so that he could make it for Passover.
“I’m really tired of bad brisket,” he said wearily.
1 cup pitted, chopped dates, 1/2 cup chopped dried figs
1/4 cup olive oil, 3 onions, finely chopped
3 tablespoons safflower or olive oil, 2 onions, thinly sliced
3 eggs, separated, About 1/2 cup water or chicken stock, 1 to 1 1/2 cups matzah meal
2 pounds chicken necks and gizzards, tied in cheesecloth, 4 large onions, diced
2 eggs, 2 egg yolks, 1/2 cup plus 1 tablespoon sugar, 1 1/2 pistachio nuts, coarsely ground
As the melting pot of the Jewish people, Israel has produced a melting pot of Jewish and world cuisines. Through historical narratives, vibrant illustrations of local eateries and practical recipes, Janna Gur’s recent “The Book of New Israeli Food” (Schocken, 2008) captures the story of Israeli food coming into its own as the fusion of Ashkenazi and Sephardi, the exile and Zion, the old and the new.
Why is this Passover different than all other Passovers? On most Passovers, it is the liberal Jewish denominations that seek to reinterpret the holiday traditions, often viewing them through the prism of contemporary struggles for civil rights and environmental preservation.
It's too bad, but I didn't know from Pesach until rabbinic school at Hebrew Union College-Jewish Institute of Religion in Cincinnati.
Akasha Richmond, a self-trained chef and artisan-style baker who has been catering events in the Los Angeles area for the past 20 years, shares some Passover recipes.
He's only 28, but Dave Lieberman already has two cookbooks and two television shows on the Food Network. With no formal culinary training, Lieberman is among today's hottest young celebrity chefs.
This season, several new haggadahs raise new questions. New interpretations bring new approaches to the seder, enabling readers and participants to bring new layers of meaning to their own celebrations of the holiday.
Faye Levy doesn't look like anyone who's ever had a problem with her weight. The prolific cookbook author stands at 4-foot-10, and weighs about 100 pounds.
But somewhere in the mid-1980s, just as she was working on "Chocolate Sensations" and "Dessert Sensations," she realized that testing those recipes, on top of six years at cooking school in Paris -- and following every enticing smell into street markets and cafes -- had added a lot of weight to her tiny frame.
Advertisements