Israel - Hadassah - part 1

 I recently returned from Hadassah Convention in Israel. It was amazing. Let me share some photos with you. This is from the first full day I was there. We had a big celebration with an amazing view on day 1.

Then, we were went to a theater and heard many inspirational stories about Hadassah. We met Fayez (yellow sweatshirt) and his cardiologist from Hadassah Hospital (man in a suit). This Israeli doctor has treated many, many patients and he lost his house in a missile strike, and had to rebuild. I later met him again at Hadassah Hospital during my tour.

We also heard from a team at Hadassah Hospital who delivered a baby in March, 2020. What made this delivery special is that the mom was Covid positive, and she was the first woman in labor with Covid in Israel. Because the mom was positive, they had to whisk off the baby. As you can see from below, the mom and the baby boy are healthy today. Because the family was Covid positive in March, 2020, the Hadassah Team were the only people attending the bris.

We also met Sasha, a teenager from Ukraine. His mom arranged for his passage to Israel after the Russian invasion started. Sasha has been living in one of the Youth Villages in Israel for the past 8 months. He told us how much he LOVES Israel and wants to stay in Israel. The best part of meeting Sasha, was that Hadassah flew in his mom from Ukraine for a mini re-union.

I will share more snip its at a later date, but this is just the FIRST MORNING of being in Jerusalem.

Mae's Chocolate Pie

 When I was growing up, my parents were friendly with two sisters, Mae and Diane. Both were amazing cooks, and Christmas was a FEAST. Diane would host. Mae would bring dessert. Diane made baked ziti for an appetizer! There were cannolis for dessert. Mae often made the cover of Bon Appetit, including this one. It was amazing.

However this chocolate pie is much easier to make!

Ingredients:

1 frozen pie crust

1 1/2 c sugar

6 oz semi sweet chocolate

4 eggs

2 sticks butter

2 tsp vanilla

Directions:

Bake pie crust and let cool

Melt chocolate and butter together. Put in mixer, and add sugar. Mix. Add four eggs and vanilla and have the stand mixer mix for 5 minutes (I use the whisk attachment). Pour into crust. Put in fridge.

 

Sweet and Sour Meatballs - A Weitzman Favorite

 I didn't make meatballs when the kids were younger. I am not a meatball lover, and didn't really care. But I have made this recipe for Passover and all year round. I can also make them with meat or with vegetarian balls.

Ingredients:

• 1 pound of ground beef
• 1/4 c. matzo meal
• 1 t onion powder
• 1 t dried oregano - from the Spice House
• 1 large egg
• 1 16 oz can of whole berry cranberry sauce
• 1 26 oz jar of marinara sauce (I use Paul Newman's)

Instructions:

In a pot over low heat, combine the cranberry sauce and the marinara sauce while you make the meatballs. Stir every once in a while.

In a bowl mix the beef, matzo meal, onion powder, oregano and egg. I use gloves to really get into the mixture. Form meatballs that are about 1-2 inches in diameter. Drop them into the sauce. Cover. Cook for 45 minutes. Test a meatball to confirm meat is done.

To make it vegetarian, I use either pre-formed balls or I take the "meat" and form my own.

The Cookie Bible

 I have been a fan of Rose Levy Beranbaum for a long time. Her book, "The Pie and Pastry Bible" changed my pie making life. I remember I saw her on the Today show and my husband asked if I wanted the book. He bought me the book and I have been making pies since!

I pre-ordered the "Cookie Bible" and was able to make my first recipe from it last night, Chocolate Biscotti. Those who ate one, loved it.

October is busy

 This month seems to be super busy. Jewish holidays, including Sukkot, which is a beautiful fall holiday and many Newton Fairs. I know winter is coming because my daughter had her first Nutcracker rehearsal yesterday.

Been so busy that I got two new cookbooks that I haven't used yet!

I got this one last week, and it looks super interesting, and have earmarked a bunch of recipes to try out soon.

I also got this one, but have been too busy to even open it!

Rosh Hashana

 I wanted to make sure I published my Rosh Hashana Menus, so I can find them again in future years:

Erev:

Challah and Honey

Chicken Soup with Matzah Balls - Maddy's recipe from the Temple Emanuel Sisterhood Cookbook

Mushroom Barley Soup from the Butcherie in Brookline

Hummus

Red Pepper Dip from the Persian Bride Cookbook

Brisket! My first one

Chickpeas from Yotam

Roasted Asparagus

Roasted Potatoes from Stacey Kaplan

Tsimmis - Mimi Follick's recipe

Chocolate Mousse - Esther Muhlfelder's recipe from the Temple Emanuel Sisterhood Cookbook

Apple Crisp from the Temple Beth El cookbook

Fruit from Cindy Paisner

Pastries:

• Rugelach from the Boston Globe
• Cardamom Cookies from the Persian Bride Cookbook
• Honey Cake Biscotti from the Kosher Baker Cookbook
• Almond Biscotti's
• Brownies from Smitten Kitchen Blog
• Zucchini Bread - Mimi Follick's recipe
• Pumpkin Bread
• Chocolate Balls 

Day 1:

Challah and Honey

Chicken Soup with Matzah Balls - Maddy's recipe from the Temple Emanuel Sisterhood Cookbook

Mushroom Barley Soup from the Butcherie in Brookline

Hummus

Red Pepper Dip from the Persian Bride Cookbook

Olives and Pickles

Knishes from The Butcherie

Chickpea Salad from the Persian Bride Cookbook

Pomegranate Chicken from Kosher by Design Cooking Coach

Tuscan Beans with Sage from the Low Fat Moosewood Cookbook

Basmati Rice with lentils, potatoes and carnalized onions  from the Persian Bride Cookbook

Carrot Kugel from Cheryl Stober

Roasted Brussel Sprouts with maple syrup

Fruit from Jenny Heinstein

Chocolate Mousse Cake - Renee Glazier's recipe from the Temple Emanuel Sisterhood Cookbook

Pastries:

• Rugelach from the Boston Globe
• Cardamom Cookies from the Persian Bride Cookbook
• Honey Cake Biscotti from the Kosher Baker Cookbook
• Almond Biscotti's
• Brownies from Smitten Kitchen Blog
• Zucchini Bread - Mimi Follick's recipe
• Pumpkin Bread
• Chocolate Balls 

Zucchini Sauce Pasta

 I always enjoy flipping through a new cookbook. I recently purchased Half Bake Harvest Every Day and made this amazing dinner.

1 pound of pasta (I used casserole elbows)

3 T extra virgin olive oil

2 medium zucchini, sliced

Kosher salt

Pepper

2 T butter

4 garlic cloves - minced

2 t oregano

crushed red pepper flakes

1/2 c pesto

2/3 c freshly grated parmesan cheese

1 cup loosely packed fresh basil, roughly chopped

lemon juice

Boil the pasta in a large pot of salted, boiling water. Cook according to package. Reserve 1 cup of the pasta water. Drain. Placed cooked pasta in large pot.

Heat olive oil in large skillet over medium heat. Add zucchini, salt and pepper. Cook for 7 minutes and stir occasionally. Stir in butter, garlic, oregano and the red pepper flakes (a pinch). Cook for a minute and then add to pasta.

Add basil, pesto and cheese and toss for 2 minutes. Cheese should be melted. Add 2 T of water to thin out the sauce. Stir in basil. Add lemon juice and serve.