Yes, folks, it’s serious. So serious that the Bay Area’s matzo shortage has made front page news. The woman behind me at Berkeley Bowl this morning was forced to buy a box of Sun-Dried Tomato Matzo. Who even knew they made such a thing? She said that since it wasn’t for seder, it was fine to use the rest of the week. Whatever. Call me a purist. I never got used to the idea of sun-dried tomato bagels, either. Just the idea of flavored matzo (besides chocolate-covered, mind you) gave me the willies, even though it might not be half bad. When I was buying my five-pounder two or so weeks ago, the guy behind me said “That’s a lot of crackers.” But after our family seder and traditional post-seder matzo brei brunch, I think I’ll have just enough to last me through the week. Phew.

Jewish foodies and food lovers of all stripes - this is a must-attend event.

Join Gastronomica for a panel discussion exploring the concept of taking care of the land through farming as seen from both the Islamic (tayyib) and Jewish (eco-kosher) perspectives. Farmers Zaid Kurdieh and Anna Stevenson, and writer Leah Koenig join Gastronomica’s Editor-in-Chief Darra Goldstein for a discussion on the role of faith in farming as part of the Gastronomica Forum* series.

When: Tuesday, May 13 - 6:30pm
Where: New York City’s Astor Center for Wine and Food Experiences
Cost: $20 - ticket price includes a taste of Middle Eastern foods and farm-fresh products.

Purchase tickets here.

*The Gastronomica Forum, launched by Darra Goldstein, Founder and Editor-In-Chief of Gastronomica, are quarterly events featuring important articles from the journal as a platform for engaging in deeper conversations about food and culture.

Thanks to Yigal Deutscher for this guest post.

We have just begun the Sefirat HaOmer, counting off the direct correlation between Pesach & Shavuot, two celebrations separated by a string 50 days long. These are two moments in time, interwoven, yet at polar opposites. On Day 1, we have left bread behind, as Chametz. On Day 50, we are elevating bread as an offering in the Holy Temple, a sacrifice unique to the day of Shavuot. A serious transformation has just taken place.

The link between our starting point and our destination goal is food, bread in particular. This corridor of time marks the counting of grain ripening…from the start of the barley harvest to the start of the wheat harvest.

Read more »

Ladies and gentlemen, Passover is nearly upon us. The blog posts will likely slow down around here over the next couple of days as we put away the computer and pick up our forks (ahem, I mean haggadot).

In the meantime, you can continue to get your fill by checking out the amazing set of Passover links below. CHAG SAMEACH from The Jew & The Carrot!

Baking and Books tempts us with a truly decadent Fallen Chocolate Souffle Cake (see above photo). When you’ve got melted chocolate, sugar, and orange zest - who needs flour?

The Kitchn featured a little Q&A with me where I confess my love of hard boiled eggs and make a pitch for more spinach and singing at the seder.

Meanwhile, The Kitchn knocked out a couple of knock out Passover posts - one on beautiful seder plates, a second on Kosher for Passover foods everyone should eat (corn syrup free Coke!), and the Sephardic response to Easter eggs: Huevos Hamindos.

Jewish Living Magazine shares a recipe for Lemon Mousse pie that combines the flavors of cream cheese, ricotta, and lemon juice with a brown sugar crust.

Peeling a Pomegranate offers a great way to spice up your seder - pick a theme!

The New York Times asserts that you no longer have to be Jewish to love Kosher wine. Why? Because it no longer tastes gross! That said, if you are Jewish, now would be a good time to pick up a bottle for your seder…

Four years ago I stood at my stove for more than three hours and turned my kitchen into a Russian shvitz as I boiled every metal utensil, every pot, and every serving piece in both my milchig and fleishig sets. Explaining the ins and outs of Passover cleaning to friends and families who don’t keep kosher—and even understanding it myself—is an ongoing challenge. But this time around, I didn’t question the cleaning: I simply felt elated.

No doubt all that steam, the sweat pouring out of me, was cleansing. But beyond that. I was different. My dishes were still my dishes, a tad cleaner than usual, but I had changed. I’d been turned upside down, dunked head first, and what used to be on top and super-important was repositioned, minimized, shifted to the bottom of consciousness or dissolved altogether. I had a level of clarity and focus on the holiday that I often don’t. Usually I’m crazy about all the things I have to do before Pesach and end up not doing half of them. I come into the holiday frazzled.

Strangely, that year I did more, cleaned more, but I was not filled up with anxiety and to-do lists. I must have had those lists; why would that year have been different from all other years? But I wasn’t consumed by the process. I did the kashering, and everything else fell into place: the thousand details, the logistics of the switchover, chametzdik kitchen to pesachdik kitchen, the menu-making, the buying of Pesach food and selling of chametz, the emptying out of cupboards immediately followed by the loading up.

Read more »

Thanks to Hazon’s own Barbara Lerman-Golomb for her environmental reflections and meditations on Passover!

Passover is a natural time to take an “environmental inventory” of the chametz in our world and to be mindful of the simple lives our ancestors led in the desert in their pursuit of freedom. Chametz is the Hebrew term for any of the five basic biblical grains which traditionally observant Jews remove from their homes. These include wheat, rye, oats, barley, and spelt—that have been mixed with water and allowed to ferment. Eastern European Jews also consider chametz to include a variety of beans, peas, rice, corn, peanuts, and other foods which could be ground and made into flour or bread.

When our ancestors were dwelling in the desert, they had no choice but to live simply. In our day, simplicity has come to mean conservation, not using more than you need, and not being wasteful. Jewish law prohibits wasteful consumption. When we waste resources, we are violating the law of bal tashchit—Do not destroy. (Deuteronomy 20: 19-20).

Read more »

Spring can be a tough time for the seasonal chef. The winter vegetables are long gone (not that you could stomach another acorn squash if you found one in the back of the pantry). Meanwhile, summer’s show-off vegetables – sweet corn, ripe tomatoes and juicy cucumbers - are nothing more than little, hopeful seedlings.

But Dan Barber, chef of Blue Hill restaurant in New York City and Creative Director of Stone Barns Center for Food & Agriculture, doesn’t have time to lament over the lack of local greens. He’s got hungry customers to feed – so he focuses on maximizing the few flavors that are available at his back door.

Barber particularly swoons over ramps – an early-arriving member of the onion family that, with their neon pink stems, resemble a scallion’s punk rock older sister. “They’re the first sign of spring, and they’re so fleeting,” he told The Jew & The Carrot. I like to see them on every dish.”

More and a recipe for Chicken Liver Mousse with Spring Herbs below the jump. Read more »

This past weekend, our synagogue hosted a “Pesach University”: A community-wide day of Passover workshops, on everything from the anthropological roots of the seder, to how to “green” your Pesach.

But the true highlight of the event was a live Passover cooking demonstration by none other than Ellie Krieger - an adjunct professor in the New York University Department of Nutrition, Food Studies and Public Health, and star of the Food Network’s hit show, Healthy Appetite with Ellie Krieger. (She also happens to be the sister of one of our Tuv Ha’aretz CSA’s core group members, and a genuinely warm and funny person to boot.)

In honor of the occasion, Ellie chose to focus on two themes of the seder: dipping, and the tension between bitter and sweet in the story, and the food that accompanies it. Ellie made two delicious recipes, adapted from her new cookbook The Food You Crave: Luscious Recipes for a Healthy Life, which she has graciously allowed me to share, after the jump: Read more »

A few days ago, I wondered whether my family was adventurous enough to try fennel matzoh balls.

Today’s lead story in the food section of the San Francisco Chronicle features young Jews who have no qualms about tweaking original Passover favorites, with what sound like delicious results. You can read the story here.

There has been a lot of talk about charoset on The Jew & The Carrot lately. Reader Maddie commented: “I’ve always anticipated the crunch of the matzah mixed with the tangy zip of the apples, cinnamon, and raisins….mmm, can’t wait!” Contributor Alix Wall’s family sculpts their charoset into a pyramid shape, reminiscent of the pyramids in ancient Egypt. What the blog has lacked however, is a good solid recipe for the stuff. I’m here to change all that.

In my kitchen, I’ve moved beyond the traditional Ashkenazi-style charoset many Jews grew up eating. Although the traditional recipe is quite good, there are too many opportunities to mix things up - Sephardic recipes that replace raisins with sticky dates and figs, or even unexpected variations and flavors. But really, why choose? I like to make several different types of charoset and do a charoset tasting with my guests. After all, the seder is supposed to be fun!

Try these three charoset recipes at your seder - you might just start a new tradition!

Read more »

x-posted from All Voices.

Scene from inside a fancy restaurant circa 2015:

Man: (scanning the menu) - What are you thinking of getting dear?
Woman: Hmmm…pasta looks good, but I think I’d actually prefer a steak.
Man: Do you know where the meat comes from?
Woman: Of course! I always inquire about the source of the meat I eat. It’s from vat 13 at Acme Labs!

This scene may sound like fodder for a science fiction novel, but according to Wired, test tube meat may end up on consumers’ plates in the not-too-distant future.

Grown in bioreactors, the in vitro meat would be created to mimic the texture and flavor or real meat, from to ground chuck to filet mignon. As of now, scientists say that they have a ways to go before reaching the desired results - but they’re making progress. Wired reported: “Researchers can currently grow small amounts of meat in the lab, and have even been able to get heart cells to beat in Petri dishes. Growing muscle cells on an industrial scale is the next step.”

Read more »

After months of the largest religious party’s membership waffling on participation in Israeli Prime Minister Ehud Olmert’s coaltion - on issues as divisive as partitioning Jerusalem and a ceasefire with Hamas - Olmert might find his coalition collapsing over an unexpected blindside: matzah.

As the Forward reports, a landmark ruling by the Israeli court system abrogated a law illegalizing the sale of leavened bread during Pesach (NY Times article from 2001 on the chametz police here). The ruling cited that restuarants and stores are private property and thus not violating any “public display” of bread.

But further, the judge ruled that “Hametz prohibitions as they are outlined in the Halacha,” are not relevant. The secular law only prevents the display of goods that look like bread, such as “bread, rolls and pitas.”

Needless to say, the ultra-Orthodox are pissed. Read more »

We *love* the song “Pesach Dub” by Ori Salzberg. Mixing audio from old school Manischewitz ads for matzos and gefilte fish (in jars!) with new school beats, it’s the best thing to happen to matzos since matzos pizza.

Click on the arrow below to listen - sing along!

“There’s nothing that quite hits the spot so | Your family will like it a lot so. | When they’re set to eat, just give them the treat: Manischewitz, American matzo!

Arthur Schwartz likes to say: “If a kosher Martian landed in New York City today and observed what Jews were actually eating, he would think pizza and sushi were the most Jewish foods on earth.” I like to think that a copy of Schwartz’s new cookbook, Jewish Home Cooking: Yiddish Recipes Revisited, would screw that misguided Martian’s head on straight.

Also called The Food Maven, Schwartz is known for being the man the New York Times Magazine dubbed “a walking Google of food knowledge.” His expertise extends far beyond Ashkenazi Jewish cuisine - still, Jewish Home Cooking is a true homecoming for this Brooklyn native.

Far beyond a collection of Yiddish recipes - Jewish Home Cooking offers a vivid snapshot of a particular era of Jewish life - the slender seltzer bottles delivered to your doorstep, butchers who knew your name and order, frothy egg creams with Fox’s U-Bet syrup, and slow-simmered tzimmes - that has all but vanished from today’s New York. With recipes that honor tradition (but aren’t stifled by it), and historical photographs and anecdotes of New York’s long-gone Jewish culinary hot spots, Schwartz breathes new life into Jewish cuisine with humor and love - but without the sloppy side dish of kitsch that usually (and annoyingly) comes along with Yiddish retrospectives.

Win a FREE copy of Jewish Home Cooking! Tell us your favorite Passover dish or food tradition and be entered into a drawing to win. Only one comment per person will be entered into the drawing - comment before Thursday, April 17.

Below the jump, Schwartz’s Passover Apple Cake.

Read more »