Roasted Chicken for the Holidays, Shabbat, Anytime

A perennial Friday night favorite

By Itta Werdiger-Roth for MyJewishLearning.com

In theory we would love to imagine and create new menus with fresh ingredients and ideas every week for Shabbat. But the fact is, it's really not so easy! Shabbat comes around exactly once a week, never soon enough, but always sooner than expected. This versatile recipe for roast chicken is the sort of meal you can either throw together in a pinch or re-invent with every chicken you make.

This version is autumnal, but you can substitute in any vegetables and spices that you like. Zucchini or other summer squash, peppers, any winter squash, mushrooms, celery, carrots, even brussels sprouts are all good options depending on what you have on hand and what's in season. And feel free to experiment with herbs, either dry or fresh. The only mandatory item is the chicken.

Chicken is often the center of the Shabbat dinner, and with good reason. For generations Jews have been making variations of this recipe to serve to their families on Friday nights. Both simple and adaptable, this recipe is a staple in Jewish kitchens around the world.

Do yourself a favor--always keep a chicken in the freezer. If your pantry, fridge, and cupboards are basically bare, you can still make a whole meal out of that chicken.

Many people prefer their chicken skinned and filleted. I prefer to use a whole chicken. This way, you can fill its cavity with herbs and other good stuff to enhance the flavor. Buying a whole chicken is also way more economical. If you want to lower your fat intake, take off the skin, by all means. But please, wait until the chook is cooked!

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Slow Cooker Honey Barbecue Brisket

From the Shiksa in the Kitchen

The scent of barbecue brings a flood of memories rushing back to me… memories of family and friends, some now departed, and the fun we had at my great uncle’s cattle ranch in the rolling hills of San Luis Obispo, CA. I have farmers on both sides of my family, and my childhood was full of Santa Maria-style barbecue cookouts. Uncle Dennis and his friends would stand over a huge iron oak-filled fire pit, slowly smoking the meat till it was tender and perfectly done. Aunt Pauline would make vats of ranch beans and salad. She’d spread French bread with copious amounts of garlic butter. Just before the meal, Uncle Dennis would throw the bread onto the fire pit till it soaked up the smoky oak flavor and grill marks were seared in. With the scent of garlic bread and barbecue in the air, we’d dig into the feast.

I miss those sunny afternoons. I miss sitting with my family and chatting about this, that and the other thing. I miss my Aunt Pauline and her sister, my Grandma Carolyn. What a blessing to grow up in a small town, surrounded by a loving family. Simple pleasures. Now that I live in the hustle and bustle of Los Angeles, I appreciate it all the more.

While I grew up adoring those barbecue cookouts, my diet has changed quite a bit over the years. Now I eat flexitarian style, meaning the majority of my nutrition comes from vegetables, fruits, whole grains and legumes. That said, once in a while my family craves meat. Every month or two we indulge in some organic steak or brisket. Sadly I don’t have a giant iron oak-filled fire pit in my back yard, so this has become one of my go-to recipes for preparing barbecue-style beef brisket. The slow cooker keeps the meat from drying out, and it requires very little effort… just set it up in the morning and let it slowly cook all day long. The meat cooks up meltingly tender. The longer you cook it, the more it takes on the consistency of tender chipped beef, which I love. The idea originally came from a friend who recommended that I slow cook a brisket smothered in barbecue sauce. Over time, I’ve added some seasonings to the method to enhance the flavor. This recipe has been perfected over time; it was one of the first recipes I ever posted on my blog, but I am resharing it today because the modifications take it from good to awesome. It couldn’t be easier. Stick it in the slow cooker in the morning, and by the time you get home you’ll be minutes away from a hearty and satisfying meal. Serve with mashed potatoes or a baked potato and a salad on the side. You can also pile the beef onto hamburger buns and make barbecue beef sandwiches.

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Israeli Hummus Recipe

You've seen it in the stores. Now you can make it at home.

By Joan Nathan 

Reprinted with permission from The Foods of Israel Today (Knopf).

I have been making hummus for years and have concluded that despite the temptation to use canned chickpeas, the flavor is much better when it is made with dried chickpeas found at Middle Eastern or Indian food stores.

First I soak a large quantity overnight, cook some, and then drain and freeze the rest in two-cup batches in plastic bags.

Whenever I need them for hummus, falafel, or for the many chickpea soups and stews in this book, I just take them out of the freezer. When substituting canned beans, figure that one cup of raw chickpeas equals two cups of cooked or canned. Some old-time cooks in the Middle East either peel cooked chickpeas or pass them through a food mill before using them. I find there is no need for this laborious extra step. I add to my hummus a little bit of cumin, which blends beautifully with the garlic and lemony flavor.

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Quinoa Avocado Tabbouleh

Lebanese tabbouleh salad originated in the mountain region of Zahlé, according to Claudia Roden’s The New Book of Middle Eastern Food. In the Bekáa Valley of Lebanon during the 1920s, open-air cafés served various local mezze to tourists from all over the Middle East. Tabbouleh became a regional favorite. Originally, it was made with lots of bulgur wheat and bits of fresh herbs. Over time the preference shifted, and bulgur became a side note as fresh green herbs took over. Today, tabbouleh is more often made with lots of fresh parsley and mint, with bulgur and other additions like tomatoes included as mere accents.
In this modern take on tabbouleh salad, I’ve lightened up on the chopped herbs and replaced bulgur with quinoa. Inspired by a salad I enjoyed at Le Pain Quotidien café, I’ve added ripe avocado and grated cucumber to the mix. Toasted pine nuts and a creamy dairy-free basil dressing take this salad from tasty to entrée-worthy. It’s a seriously satisfying meal, packed with protein, healthy fats and lots of flavor. It’s my new favorite lunch recipe!

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Two Hungry Jews Create ‘MrFoodPorn’ Site to Chronicle Eating Adventures

New foodie forum takes the trend of obsessive meal documentation to the next level

By Romy Zipken for Jewcy

Like Justice Potter Stewart, I cannot definitively say what constitutes food porn, but I know it when I see it. Food porn isn’t erotic in a traditional romantic sense (Although South Park aired a 2010 episode about it in which Randy gets a little too involved with the Food Network). Rather, it’s the glamorization of food with images—and thanks to Instagram and other social networking platforms, it’s become a colloquial phrase. Capitalizing on that trend are two 24-year-old University of Colorado grads with their new website, MrFoodPorn.

Mixing photos and prose, Noah Rinsky and Josh Seigel use their site as a Manhattan-based forum for detailing their experiences with high-end food. Writing about expensive dining can quickly turn people off, so they opted for a silly name and quirky logo—a messy man all suited up, with a turkey leg in hand and stains dribbled on his lapel—to garner a wider audience. And to keep Mr FoodPorn from being too indulgent (the site’s ‘About Us’ section reads, “We’re devourers of all things fleshy, bready, and over indulgent; eaters to the first degree, scaling the highest meringue-mountains of wanton culinary delight!”), Rinsky and Seigel devoted a page to two hunger-fighting charities, Food Bank for New York City, and City Harvest. Giving back is important to them, and I’m sure it helps the conscience when you’re sinking your teeth into those sugar-cured bacon strips, which Rinsky won’t eat because he’s kosher. Instead, Seigel gives him play-by-plays of the bacon-wrapped matzo balls at Traif in Brooklyn.

They seek to add substance and creativity to the language around food porn. Instead of simply photographing your deep-fried dinner and adding a #nomnom hashtag, Rinsky and Seigel describe exceptional meals for their audience, who can read leisurely while salivating freely. They both work in the food industry, so they write about the culinary world beyond just the dining experience. In this excerpt, Mr FoodPorn describes his high-stress experience as a trainee waiter at the upscale Manhattan restaurant Eleven Madison Park.

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Two Tone Ice Cream Roll

I saw this recipe in the Family First and I knew I had to try it. I made some adjustments and it came out delicious. The perfect ice cream dessert.

Ingredients
Crunch Topping:
1 box of Oreo Cookies
1/2 package white chocolate chips
8 oz nut crunch topping

Chocolate Ice Cream:
8 oz Richs Whip
3 eggs
1/2 cup sugar
1 Tbsp coffee dissolved in 1 tsp. vanilla extract
1 Tbsp. Vanilla Sugar
1 Tbsp. cocoa
2 Tbsp. chocolate syrup

Vanilla Ice Cream:
8 oz Rich's Whip
3 eggs
1/2 cup sugar
1 Tbsp. Vanilla Sugar

Chocolate Glaze:
8 oz Rich's whip
2 bars pareve chocolate

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Chickpea Salad with Sun-Dried Tomatoes

A great recipe for the third meal on Shabbat.

By Tamar Fox 

If you find yourself sitting down to eat at synagogue late Saturday afternoon, don't expect much from the menu. Where you're treated to nice meals on Friday night and Saturday for lunch, seudah shelishit, the third meal on Shabbat, is likely to be a sad conglomeration of mayonnaise-heavy salads, greasy kugels, and dry cakes.

According to the Talmud (Shabbat 117b), one is required to eat three meals over the course of Shabbat: One on Friday night, and two on Saturday. Unlike the first two meals, seudah shelishit normally is not too elaborate. Because seudah shlishit is eaten when Shabbat is winding down, it tends to be a sedate affair. When the meal is over, it is customary to sing slow songs, or zemirot to show how sad we are to see Shabbat go.

According to the Shulhan Arukh it is preferable to eat bread at seudah shelishit, but if you are too full from lunch it is permissible to eat a slice of cake or a piece of fruit instead (OH 291:7). Most people do not say kiddush at seudah shlishit, but some do have the custom of saying just the blessing over wine, without any of the preamble found in the special kiddush liturgy for Friday night and Saturday afternoon.

So what can you do to make this obligatory meal something to look forward to? Step 1: Put away the mayonnaise. Just because the meal is typically heavy on the salads doesn't mean that is has to be incredibly unhealthy. Here you'll find three recipes that are perfect for any seudah shelishit. They call for little to no prep work before Shabbat, and they yield delicious results without ever summoning a jar of Miracle Whip.

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