The Modern Jewish Table - Comfort Cooking With Glam

Jewish cuisine has always been considered more comforting and homey than glam or lux. However that's changing thanks to a new cookbook. It shows the cuisine in a new light as well as giving timeless recipes sparkle and color. This is not your bubby or granny's cookbook, that's for sure.

The Modern Jewish Table (Skyhorse Publishing Inc 2017) was written by self  proclaimed  Jewish princesses, Tracy Fine and Georgie Tarn. They're also British which gives lends itself to some cheeky descriptions and a more open cookbook that features a variety of world recipes. There are nods to Vietnam and Italy as well as to the American South. Of course Jewish dishes also are mentioned. There's borscht and latkes along with matzoh ball soup. These have been updated or given a Sephardic spin (the Sephardic Jews or Ladinos are from the Iberian Peninsula).The book isn't just cooking , it's also about table decorating too. Chefs Fine and Tarn , who are also celebrities with having appeared in the English press and television offer ideas on creating glam "princess perfect" tables.This has to be the British influence, since the Brits are obsessed with the overall picture and not just the food alone. There's advice on how to create a rustic bagel brunch to elegant dining complete with velvet tablecloths. There's even a small chapter dedicated to what gadgets should be in the kitchen , from the Nutribullet (!!!) to kitchen mixers and which ones are the best.Since this is a Jewish cookbook, Yiddish phrases and their definitions ate sprinkled all over the book.

What I like about The Modern Jewish Table is that anybody can use the recipes. I'm fascinated by the Yemeni Meat soup, along with Cannellini Bean Tomato Soup. The two cooks have divided the book into sections, from small plates or appetizers to even a chapter just devoted to all recipes chocolate.Fish gets its' own chapter and there is even a recipe for fish blintzes which are like haddock stuffed crepes with a cheese sauce. Yes, there is gefilte or stuffed fish but Chefs Fine and Tarn turn it into a kind of homage to their beloved battered fish from the local chippy.Matzo meal is the main ingredient in the batter. Another British classic, Toad in the Hole is also included  , in their Meat The Main Event chapter.Instead of pork sausage however, the chicken kind is used instead. There are some Italian recipes such as the yummy homemade pizza that uses a polenta crust, along with Middle Eastern and Indian recipes. Dessert lovers will go mad for the eggy zabaglione with ladyfingers  and the apple pear and honey pudding , perfect for the upcoming holidays along with the delicately scented lavander shortbreads. These princesses love all things chocolate so there are the richly decadent  pots du chocolat to the naughty peanut chocolate fudge brownies .

The Modern Jewish Table  is not your typical Jewish cookbook. It's a fun romp through a variety of different cuisines and traditional recipes. Get it for the upcoming holidays and for everyday dinners and desserts.

The Fruits Of Their Labors

Today is Labor Day , a day where we honor all workers. Keep in mind this also includes the farmers that spend long days picking produce and tending orchards.It also includes the clerks at your local supermarket  as well as the cooks and servers at your favorite restaurants.

Treat these people with kindness and  respect   not on this day but every day.They have the difficult jobs, full of endless hours of hard labor and abuse. Most are under the threat of deportation, forced to give up everything they've ever worked for to go back to the poverty and crime of their birth countries. Fight for them and their children, if you can.

This is a day when all workers are honored .Yet have special honors for the people who work to feed your family and yourself.

Healing Meals

One of the most saddest and maddening events of the summer was the Charlottesville march .It was a ridiculous and grossly archaic show of prejudice. We need to come together and the best way is by food. It unites us more than anything. A meal that heals is the best kind possible bandaid. We overlook our differences as we come together to  sample our society's different foods and flavors.

If a mayor, principal, or college president is looking for a way to unite , then look no further than a community table. Hosting dinners, lunches and/or end of season barbecues is a great way of getting people of all backgrounds together. It starts with research and organization. Create a multicultural committee where all voices are heard and dietary issues are discussed. Another good idea is getting religious leaders involved. They may want to host it at their church, synagogue, or mosque to reinforce community.If not, then think about campus halls, cafeterias or even gyms. There can even be entertainment by different ethnic groups so that others can be exposed to customs and languages. If it's outdoors (and towns should consider their local parks for a community gathering) then have games and competitions for the kids to come together and enjoy.The community get together can also be done on a smaller basis. Try block parties , using the same principles  of a varied committee to oversee food and entertainment.

What is great about a community gathering is the introduction to all sorts of foods, especially if its'a pot luck. People get to try such diverse dishes as kim chi and satays, while enjoying such classics as hot dogs and cole slaw. Those who usually stick to all American fare will enjoy a change of pace with curries and paellas. It's a wonderful introduction for the more adventurous home chefs to experiment with different flavors such as za'atar , sriracha, or garam  masala.Keep in mind that there will be restrictions. Mormons are not allowed to imbibe in any spirits and this also  includes coffee and caffeinated tea. Jews and Muslims may  also have restrictions depending on how religious they are. Be aware of these and do not offend.Also some may be vegan so have veggie dishes on the ready too. Alcohol may seem a good idea however too such may create the opposite of the dinner's intention. Someone may get drunk and mouth off about one group - something no one wants to see happen. End with favors to take home - (Oriental Trading Company has some neat ones that would go at any multicultural gathering).Another idea is to create a cookbook with a variety of dishes to take home.

We are a country sadly coming apart. We need to be united again and that can come with a good meal and good conversation. Let food heal us.

The Pantry Is Open Again And It's Time To Eat Out!!!!

Welcome, welcome welcome as John Oliver opens his show. Foodie Pantry is back in business and it has been an interesting two months off. We  open up with the New York Times Fall Restaurant guide along with some odds and ends that happened over the summer.

First of all I had to recover from a hysterectomy which was really no big deal .I am cured (only a very early form of endometrial cancer was found and expertly cut out) I missed the Great British Baking Show controversy where Mary , Mel and Sue were replaced by Sandi, and Noel as the new hosts and South African chef/baker Prue Leith as Paul Hollywood's critic in crime. It turns out that the Brits actually like this new trio  however they're don't like the move to the commercial driven BBC1. Now the question is whether PBS will buy this new format and continue to delight Americans. The past one was a fun ride although I was rooting for the other two finalists, Jane and Andrew as opposed to the creative cutie  Candice. She did some amazing bakes like the marzipan peacock show stopped for the Tudor episode,along with the Episode 2 biscuit bake where she created a family pub - complete with a gummy green rug - for the showstopper and the Finals show stopper.  which won her the title - the Queen's picnic. I loved her little piggy sausage rolls., which had porcine puff pastry gobbling herb sausage.

On a more local level, the New York Times Wednesday Food section released their restaurant edition. There are some interesting eateries opening up for the fall, including ones that haven closed and now are being reopened. Trendy staples such as La Goulue and L'Atelier are reopening their doors  - although not at their original locations. Famed chef, Jean Georges Vongerichten's JoJo which was an upper East side staple for quarter of a century closed and now is back, with a lighter, airier look. Some ,like Eleven Madison Ave temporarily moved to the Hamptons for the summer while their Manhattan location was being fixed up.  LA chef Alvin Calain, will open up Paper Plane,a kind of  noveau deli and restaurant while chef Sunny Lee will bring Korean  home cooking to her restaurant Banchan. Diners can also go across the George Washington Bridge to try the Closter , NJ The Hill, run by former Oceana chef Ben Pollinger. Trend setting Jersey City will welcome the Piggyback Bar that features such quick noshes as yellow curry crab cakes and mapo chili dogs.  Staten Island has three new restaurants, Surf , Seppe, and  Vinum while Long Island has 2 Spring in the posh village of Oyster Bay.Other new restaurants from Italian to Eastern Mediterranean are opening up in Park Slope and Dumb.Another trend?More steakhouses are popping up throughout Manhattan and its' boroughs.

It feels soooo good to be back! I;m looking forward to reviews , and recipes .The Pantry is open and it's a welcoming feeling.

One More Day!!!!

In less than twenty-four hours Foodie Pantry will be open again. It'll be interesting as we kick off the season with the best places to eat  in New York and New Jersey!
I can't wait! Can you?

🍜🍜🍜🍜🥘🥘
Liz

Three More Days -Yay!!!

In three days Foodie Pantry will be reopening and it will be bursting with all sorts of yummy ideas, recipes and reviews!!!!!😂😂😂

Getting Closer!!!

Foodie Pantry will be opening in one week. Get ready for a fun evaluation of the summer and what's going to happen come this fall!😸😸😸😸😻😻

Liz💙💙💙💙💙