Africa Israel Residences, part of the Africa Israel Investments Group led by international businessman Lev Leviev, will present 7 leading projects on the The Israel Real Estate Exhibition in New York on Sep 14-15, 2014.
With so much domestic entertaining taking place, cooking can stir up a bit of the old human competitive nature. I have some friends who still debate whether it’s better to have their bubbie’s knaidel recipes be floaters or sinkers.
Not that we should compete with friends, but in some Jewish and non-Jewish communities there is overwhelming competition to impress, from a culinary standpoint. Hostesses (and hosts) can feel tremendous pressure to produce superlative fare for their family and guests. Perhaps some of the popular food television shows are also turning many of us into amateur food critics, laying unnecessary pressure on even the most mild-mannered home chefs.
And if our zaidies could see Jewish men now, they would be astounded. Many competitive cooks are men. According to the market research group NPD, over the last few years the number of men doing the household shopping has gone up about five percent. Kitchens may still be mostly under the control of the woman of the house, but men are slowly but surely making inroads into claiming shared territory.
If you stop and think about it for a second, it’s kind of funny. Most of the professional chefs of the world are men. But in the home, the domestic chefs are generally women. When my grandparents moved to America after the war, my grandfather became a gourmet chef and restaurant owner in a few very successful Philadelphia restaurants. One of his restaurants was in a posh area called Chestnut Hill and while some of his clientele even had personal chefs at home, they just kvelled over my zaidie’scooking.
In the restaurants my grandmother was the waitress. But at home, she never let her husband in the kitchen, cooking and baking up a storm of delicacies all on her own. After she passed away he threw on his apron and took up her perch as the family chef, making Rosh Hashanah, Thanksgiving, Chanukah and Pesach like nobody’s business, hosting all of us at his table well into his 80s.
Jewish men are routinely asking for online assistance with kosher cooking. One stay-at-home dad used to e-mail me questions like, “Would frozen tilapia work here in place of fresh?” or “How much fresh ginger is equivalent to the ground ginger amount in this recipe?” He even came to an appearance I did at the Cherry Hill JCC. It was him and about 100 women and he proudly got his book signed as he shared with me how thrilled he was to be able to cook easy, quick meals for his family.
Too often, American Jews look at kashrus as a barrier instead of a blessing. My own personal journey as a ba’alas teshuvah (I like to think I went from being a plain bagel to a sesame bagel with cream cheese and lox) opened my eyes to the possibilities of foods and recipes that could be prepared for a kosher kitchen.
As my career progressed, I realized how much more accessible our once insular world had become and I made it a personal mission to enable other kosher cooks to go boldly where no kosher cook has gone before. And the Internet has made my mission that much easier.
With the Web’s help, our cooking habits are evolving as we learn about Jewish traditions around the world. In many American Jewish communities, the traditional Ashkenazi majority has been transformed over time.
Most communities now have a real blend of Oriental (Eastern, or Jews of African or Asian origin) and Sephardic (Jews of Mediterranean, Balkan, Aegean, and Middle Eastern lands) Jewish populations. This demographic change has brought an infusion of customs, cultures and foods different from those we might have grown up with. Using the Internet, as well as old-fashioned face-to-face recipe sharing enables us to experience a diversity of flavors, without ever leaving our homes.
About the Author: Jamie Geller was "The Bride Who Knew Nothing" - until she found her niche as everybody's favorite kosher cook next door. She is the author of the best-selling Quick & Kosher cookbook series and creator of the Joy of Kosher with Jamie Geller magazine. Join Jamie and the world's largest kosher food community of joyofkosher.com to discover 5,000 FREE kosher recipes, inspiring menu ideas, how-to videos, and more! Follow more of Jamie's Quick & Kosher cooking adventures on Twitter @JoyofKosher and on facebook.com/joyofkosher.
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Why has his death been treated by some as an invitation for an emotional “autopsy”?
SWOT analysis: Assessing resources, internal Strengths&Weaknesses; external Opportunities&Threats.
Strategy? For the longest time Obama couldn’t be bothered to have one against a sworn enemy.
We started The Jewish Press. Arnie was an integral part of the paper.
Fear alone is substantial; without fusing it to beauty, fear doesn’t reach its highest potential.
Fortunate are we to have Rosh Hashanah for repentance, a shofar to awaken heavenly mercy.
Arab leaders who want the US to stop Islamic State are afraid of being dubbed traitors and US agents
National Lawyers Guild:Sworn enemy of Israel & the legal arm of Palestinian terrorism since the ’70s
A little less than 10 percent of eligible Democratic voters came out on primary day, which translates into Mr. Cuomo having received the support of 6.2 percent of registered Democrats.
The reality, though, is that the Israeli “war crimes” scenario will likely be played out among highly partisan UN agencies, NGOs, and perhaps even the International Criminal Court.
Peace or the lack of it between Israel and the Palestinians matters not one whit when it comes to the long-term agenda of ISIS and other Islamists, nor does it affect any of the long-running inter-Arab conflicts and wars.
Rather than serving as a deterrent against terrorist attacks, Israel’s military strength and capabilities are instead looked at as an unfair advantage in the asymmetrical war in which it finds itself.
Cooking according to Chanukah tradition doesn’t have to be boring! Though it’s unlikely that any Maccabee ever saw a potato, latkes are traditionally made with potatoes and that particular “traditional” dish is based on a South American tuber that didn’t cross the Atlantic until the sixteenth century.
One of the cool benefits of living way north of the GW Bridge and the Big Apple is that we are in real apple country. On a whim, we can take the kids to a local orchard not ten minutes from our house, and become one with nature. It feels just like the olden days – only back then, the farmers would pay hired hands to pick the apples, while we actually pay the farmers to please, please let us harvest their fruit.
I love hosting backyard barbecues on sunny, cloudless days. Hubby at the grill. Me sitting poolside, sipping a pina colada as the kids splash around. After the party’s over, I’ll lounge a while with a novel.
I try to make it a point to work things into my life – including insane schedules, impossible goals and conflicting priorities – in the most upbeat way I can. OK, so it doesn’t always work. What surprises me is how shocked people are when I tell them I just can’t handle everything.
I sometimes — ok, often — envy my friends who cook daring, exotic dishes and throw crazy things like fruit into veggie salads. Innovative stuff like that doesn’t go over so well in my house. I can prepare it, but Hubby will stare down at the unfamiliar thing on his plate with suspicious distaste. He’s a creature of habit, even more so a creature of tradition. Not only does he want to eat the same things, he wants it prepared in the most traditional way. To him, it’s not really Shabbos without classic gefilte fish and chicken soup. And even when its 99 degrees outside, steaming hot cholent and potato kugel better be on the menu.
This is the final cleaning phase and your vacuum cleaner is going to be running all week long! Go over all the bedrooms, living spaces, offices, the dining room, kitchen – every possible area that needs to be vacuumed.
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