Asian Ginger Green Saute

After the first intense heat wave of the summer, the weather in New York relaxed and gave way to a beautiful weekend.  A stunning weekend of full bloom is the perfect time to take a stroll through the Farmers Market at Union Square.  An array of booths offer fresh, seasonal delights - fruits and vegetables recently gleaned from local fields, herbs and potted flowers carefully drawn from the earth, eggs and dairy straight from the farm, and artisan breads and pastries baked fresh in homestyle fashion.  The large booths featuring fresh produce spilling out of the bins or piled high in heaps are a magnetic pull, drawing me in for purchase. These booths are true sensory experience - the smells waft to my nose, the rainbow of colors catches my eye, rustling around in the piles is wonderfully tactile, and some vendors are all too happy to offer samples for tasting.

Yellow swiss chard, broccoli rabe, & red swiss chard

This is a time of year in which greens are abundant - varietals of lettuce, kale, chard, collards, mustard, lambs, escarole, arugula, spinach, broccoli rabe, and countless herbs.  The nutritional benefits of these leaves seem infinite - low in saturated fat and cholesterol, and fantastic source of zinc, fiber, various vitamins, calcium and iron.  I am often particularly drawn to swiss chard since you can find it in array of colors - standard green, a magenta red, and bright yellow.  I also spot an enticing heap of broccoli rabe - an item that bares little resemblance to broccoli as it is 90% leaf and little blossom. 

Parshat Korach: The Chosen Amongst the Chosen

The Farmers Market is a wonderful connector to Parshat Korach.  Most widely known from a spectacular showcase of rebellion in which Korach and his followers turn against Moshe and Aharon in a wave of jealous fury.  The intentions of Korach and company have no altruistic goals, and the gang is swallowed up into the earth (no special effects - the real deal).  In the rest of the parsha God makes clear a particular fondness for Aharon the expanded tribe of Levites.  It is this line of dissension tasked with the holy job of guarding the Tabernacle.  In exchange for their service Aharon and the priests are to receive a terumah  - a plethora of gifts, ranging from those that are monetary to  a portion of grains, wine crop, and select produce from the harvest.  (note: the flip side is that they will not receive a portion of the Promised Land ... but perhaps this will be the basis of a separate blog entry).

My mind immediately wanders back to the Union Square Farmers Market, as I picture the honored priests rushing from stand to stand to gather their promised gifts - the select produce from the harvest.

Asian Ginger Green Saute

Sauteed greens can assume a number of different flavor profiles, ranging from the standard application of olive oil and garlic to one with more punch.  I have become fond of matching greens with the modern Asian fusion approach.  You can try out a number of different combination of greens - the taste will alter slightly, but I don't find a difference that is too significant.  This recipe also allows invites the addition of non-leaf greens, such as asparagus, broccoli, edamame, string beans, zucchini, etc..  For this rendition I chose yellow and red chard, broccoli rabe, asparagus, and broccoli. 

The "Asian" is delivered in two ways.  The first is the creation of a saute sauce that marries soy sauce, garlic, rice wine vinegar, lime zest, and lime juice.  This citrus soy sauce is delicious, with a great twist from the lime.  The second is the use of ginger, and can be delivered in a few different manners.  I suggest using sweet, pickled ginger (the type that comes on the side of most sushi dishes), which also adds a nice pink/salmon accent to the color of the dish.  Alternatively you can use a teaspoon of fresh, grated ginger or a 1/2 a teaspoon of powdered ginger.

You'll notice that this recipe calls for six packed cups of chopped greens.  Don't be alarmed!  As I have noted in the past with the interesting phenomenon of cooking with spinach, when greens are sauteed they wilt significantly.  A good 10 minutes over a medium heat will reduce the greens down by at least half their original volume.

This would be a great side dish to be prepared with a type of rice, and served alongside fish (salmon, tuna), or chicken or beef that is also prepared with some Asian fusion influence.  Enjoy!

Asian Ginger Green Saute

Serves: 6

Ingredients:

Citrus Soy Sauce

1/4 cup soy sauce

1 tbsp. rice wine vinegar

2 cloves garlic, minced

1 tsp. lime zest

1 tbsp. lime juice

Saute

Olive oil spray

1 shallot, minced

1 clove garlic, minced

1 cup broccoli, chopped

3/4 cup asparagus, chopped

6 cups chopped greens (combo of swiss chard, spinach, kale, broccoli rabe, etc.)

1 tbsp. pickled ginger, chopped (or 2 tsp. minced ginger or 1 tsp powdered ginger) 

Pinch fresh ground black pepper 

Instructions:

1. Combine all ingredients for Citrus Soy Sauce in a small bowl.  Whisk and set aside.
2. Heat skillet or wok over a medium heat for one or two minutes.  Spray with olive oil spray, and add shallots and 1/2 tsp. Citrus Soy Sauce.  Saute for 5 minutes (shallots will soften).  Add minced garlic and saute an additional minute.
3. Add broccoli and asparagus to skillet, plus an additional tsp. of the Citrus Soy Sauce.  Saute for about 7 minutes so that vegetables begin to cook and turn bright green.
4. Add chopped greens and spray with olive oil spray.  Add two more tsp. of Citrus Soy Sauce.  Stir occasionally over the course of five minutes and greens will begin to wilt.  Add chopped ginger and a pinch of fresh ground pepper, saute for 10 minutes.  Add more sauce and/or a tsp. or two of water as needed.
5. The dish will be done once the greens have wilted significantly, but still maintain some bright color.  Reduce heat to low and let sit or serve immediately.

Roasted Asparagus Leek Soup: Release Yourself & Enjoy

Are you a creature of habit, craving the consistency of "the known."  Routines can bring comfort and security, especially amidst the curve balls hurled at us which are beyond our control.  Routines can bring great benefits.  Often they allow for great depth.  When we work on a long-term project - professionally or recreationally - we can move at a healthy pace, build on our successes, learn to conquer the hurdles, network with others and more.  At the same time, we risk stagnation.  We may become tired, bored, skeptical, and uninspired.  Taking time off is key to our ability to maintain our drive.  Time off provides the opportunity to recharge our batteries, reflect, and appreciate what we have (as opposed to what we pursue).  Jewish belief reflect this lesson in the gift of our weekly Shabbat, and featured strongly in the idea of a "shmita" (sabbatical year) in Parshat Behar.

At the start of the parsha we read:

דַּבֵּר אֶל בְּנֵי יִשְׂרָאֵל וְאָמַרְתָּ אֲלֵהֶם כִּי תָבֹאוּ אֶל הָאָרֶץ אֲשֶׁר אֲנִי נֹתֵן לָכֶם וְשָׁבְתָה הָאָרֶץ שַׁבָּת לַי־הֹוָ־ה:

Speak to the children of Israel and you shall say to them: When you come to the land that I am giving you, the land shall rest a Sabbath to the Lord. (Behar, 25:2)

Initially the commandment seems to indicate that the purpose of this rest is for the land - "sheevta ha'aretz Shabbat" (the land will rest a Shabbat).  By allowing the land to rest, literally, we give it an opportunity to grow more fertile.  Rashi, however, places the emphasis of this commandment on the final words - "Shabbat li-hashem" (Shabbat to the Lord).  The rest first and foremost for God, more so than for the land, as it is God who tends to the land.

This alone is a nice idea, but distinguished further by God's declaration that the enjoyment of produce yielded during the sabbatical year stretch far beyond the owner to anyone who lives or works for him.  It is all up for grabs during this year off.  During the sabbatical year we are reminded of our responsibility to ensure that all people can benefit from what the world has to offer.   

The Hebrew word for this concept - "shmita" - is often translated into English as "sabbatical year."  But this translation fails to capture the meaning reflected in the literal translation - "release."  In gifting the Israelites with shmita, God gave them the opportunity to step back from their work.  God is released from agricultural responsibilities, the land can release its produce in a natural course, land owners are released from their managerial responsibilities, and all people are released from the lines that typically divide.  Shmita is about giving up control and taking a step back to acknowlege forces bigger, or simply "other," than you.  Herein lies a golden opportunity.  To release yourself from work, routine, and hierarchy is an opportunity to do more than take a break.  Today, shmita teaches, that all of our hard work must not be solely for the sake of ourselves.  We need to take a break, relax, keep perspective, and extend ourselves to others.

My Arch Nemesis Turns BF (Best Friend)

Growing up they seemed to taunt me endlessly.  They stood, tall, strong, and relentlessly firm.  I was a meek kid who hardly stood a chance during our face-offs.  When they showed up at meal time my mood - and stomach - flipped.  I pleaded endlessly with my parents for permission to turn and run the other way.  My cries were met with deaf ears.  Cunningly I tried every trick in the book - feigning illness, negotiating away privileges, and attempting to turn our family dog on them.  These attempts were hopeless as eventually I was forced to "try" and make it work.  When I reached my teen years my parents softened a bit and allowed me to confront or flee.  A no-brainer, I fled ... for a solid 17 years!  Such was my history with ... asparagus!

Then, a few years ago I decided to give these stalks of terror another chance.  I had recently started a culinary affair with roasted vegetables - warm, smokey, and full of flavor.  I decided to toss a few asparagus stalks into the mix one day ... and never looked back.  WOW!  What had I been missing?

Roasted asparagus are chock full of delicious flavor (not to mention vitamins and other good nutrients).  When properly roasted at 425 degrees with a sprinkle of salt, pepper, garlic, and an herb (ex: basil, rosemary), and coated in a thin layer of olive oil spray, they are a feast.  After a long battle against them, I finally allowed myself to embrace their great taste.  It is said that a person's taste buds change every seven years.  Was this turn towards asparagus an example?  If so, had I been sabotaging myself for over 20 years (I figure I was about five years old when I first declared war on asparagus, and therefore could have made peace by the age of 12).  Which was my shmita?  Was it my sabbatical-turned-exile away from them?  Or, was it my release back towards them when I let myself break routine and simply enjoy the fruits of the field?  Either way, this recipe seems appropriate for Parshat Behar.

Roasted Asparagus Leek Soup

If you've explored my blog you know of my love affair with soups.  The possibilities are endless, and the health benefits equally infinite (depending on preparation).  Having tackled soup recipes featuring most staple vegetables, it eventually dawned on me that I had yet to find one to feature my new friend, asparagus.  I scanned through a few recipes, but couldn't quite find one to be compelling.  Recently a friend and colleague told me she had a great recipe for Asparagus Leek Soup.  I asked her to send it to me, but it never came and eventually I decided to create my own.

There are two secrets to this recipe: 1) roasting the asparagus, as well as the leeks as I soon discovered the second time around 2) the use of smoked salt, for those who have it in their spice cabinet.  If you don't - I highly recommend purchasing a jar.  The smokey flavor adds great depth of flavor, and these days Trader Joe's and other markets carry them in self-contained grinders.  Beyond that, this soup could not be simpler to make.  Enjoy!

Roasted Asparagus Leek Soup

Serves: 6 - 8

 
Ingredients

1 tablespoon extra virgin olive oil or olive oil spray
2 leeks, sliced open vertically and washed thoroughly
2 bunches asparagus, bottom ends trimmed 
3 Tbsp. minced garlic
1 tsp. smoked salt 
Ground pepper 
1 onion, chopped 
16 oz. fresh spinach, washed and chopped 
1 tsp. smoked or sea salt 
8 cups low sodium vegetable stock
½ tsp. freshly ground black pepper

Instructions*

1. Preheat oven to 425° F. 
2. Lay the leeks on a baking sheet covered with aluminum foil.  Sprinkle with 1 Tbsp. garlic, some of the smoked salt and pepper.  Spray with olive oil and roast for 15 minutes.  Remove pan from the oven and add asparagus.  Cover with remaining garlic, smoked salt, and pepper.  Spray with olive oil and return to oven for 15 – 20 minutes.  Remove, let cool and then chop into large pieces.
3. In the meantime, heat a soup pot with olive oil spray or olive oil.  Add chopped onion and sauté over medium heat for 10 minutes.  Add spinach leaves and sauté an additional 5 minutes.
4. Add the asparagus, leeks, stock, and additional seasoning.  Bring to a boil.  Simmer on low heat for 30 minutes, and then puree with an immersion blender.

*Note: I think soups are best made a day or two in advance to give the flavor an opportunities to combine and turn from good to delicious.

Curried Parsnip Soup with Saffron - Sensory Engagement

How do you learn best?  Think back through your experiences as a learner to a time you were fully engaged.  Are you in a lecture?  Reading a book?  Are you listening to music, or in an art museum?  Each of us is predisposed towards certain ways of learning that are most effective and which draw on some combination of our senses.  When asked this question most of us immediately distinguish between whether we are aural vs. visual learners.  These are certainly two common ways of learning, but there are an array of others.

Parshat Teruma opens with God instructing Moshe to have the Israelites build the Mishkan, a holy dwelling place that is often equated to a type of sanctuary.  Immediately, God provides Moshe with an incredibly extensive list of building materials and a set of concise measurements.  Moshe is to collect supplies that range in texture, color, brightness, and smell, and which can be put together in a very specific manner.  Soon the parsha reads more like a set of instructions for Ikea furniture than the dramatic narrative of the Chosen People to which we have grown accustomed to reading.  Now, the crafty people amongst us may plow forward to read through the minutia, but those who shy away from furniture marked "assembly required" may be inclined to skip ahead.  WAIT!!!  You'll miss the point.

As is so often the case, the question to be answered is "WHY?"  Why does God command the Israelites to build such an intricate Mishkan?  Why must it be so elaborate, so multi-dimensional?  In providing this grand plan I fear that God has just set a literal gold standard that plants future seeds for classism and conceit.  After all, the entire function of the Mishkan is to provide a physical environment for people to honor God.  ...or is it?

Let's flip the Mishkan upside down, and view it instead as a model classroom for communal and individual engagement in holy behavior.  God explains the purpose of the Mishkan:

וְנוֹעַדְתִּי לְךָ שָׁם וְדִבַּרְתִּי אִתְּךָ מֵעַל הַכַּפֹּרֶת מִבֵּין שְׁנֵי הַכְּרֻבִים אֲשֶׁר עַל אֲרֹן הָעֵדֻת אֵת כָּל אֲשֶׁר אֲצַוֶּה אוֹתְךָ אֶל בְּנֵי יִשְׂרָאֵל:

I will arrange My meetings with you there, and I will speak with you from atop the ark cover from between the two cherubim that are upon the Ark of the Testimony, all that I will command you unto the children of Israel. -Shemot 25:22

God intends to do some powerful teaching from the Mishkan, and these instructions serve as the pioneering example for effective education.  Long before Howard Gardner offered his theory of multiple intelligences, God used the Mishkan as a way to teach two important lessons.  First, classrooms must be designed to engage a variety of learners.  God has no direct external form, and yet we can encounter God through a combination of our senses.  Second, learning should be active, hands on, experiential.  As magically as God split the sea or showered manna on the ground, God could have made the Mishkan appear.  Instead, God wanted us to learn by doing.  Building the Mishkan was one of our first group projects, and while it came with specific instructions there were also a couple of elements left open to the creative imagination of the builders.  The lesson of the Mishkan can be extended broadly to the full gamut of Jewish ritual observance.  

The way I experience Shabbat is quite similar to the story of how the Israelites received the Mishkan.  Firstly, for me Shabbat is also a multi-sensory experience involving color, textures, light, spices, and aromas.  Secondly, the Israelites received the Mishkan with some explicit guidelines given by God which required focused labor before it could be used, but which also left some room for personal expression.  So too with Shabbat - God has explicitly commanded that Shabbat be a day without work, which requires some focused preparation, but there is also room for personal expression.

Curried Parsnip Soup with Saffron

Unsurprisingly, the specific points of parallel lie in the spices and aromas that distinguish both the Mishkan and my observance of Shabbat.  Regardless of the particular dishes on my menu for any given Shabbat meal, one course always featured is soup.  As described in previous entries - too oftan soup is underrated when in reality it is easy to prepare, often contains a balanced meal in one single dish, and is simply delicious!

This recipe for Curried Parsnip Soup with Saffron was given to me by a new colleague and friend, and an extremely gifted educator.  Its incorporation of some particularly potent spices made it an appropriate match for Parshat Terumah.  Parsnips combine with a fantastic combination of curry powder, saffron and freshly grated ginger to create a flavor profile with great depth.  Curry and ginger are pretty standard spices, but it is the addition of saffron which makes this soup so distinct. This spice was originally found in Southeast Asia and is often sold in the form of thread-like shavings known for their distinct crimson color.  Don't be fooled - when saffron is heated and melts into food it turns from dark red to yellow, a great magic trick for kids!  Be forewarned - this magically pungent spice can be quite costly, but is worth the expense.

The original recipe called for celery as the only other substantive ingredient, but I for one cannot imagine a soup without onion so I added one.  Additionally, I had some left over celery root and decided to substitute this for celery and think it came out very well - take your pick when you make it yourself.  The soup can be quite thick, which is exactly how I like soup.  If you prefer a thinner variation, add additional stock and/or be sure to include the soy milk.

Curried Parsnip Soup w/Saffron
Serves: 6

Ingredients:
2 tbsp. olive oil
1 onion, chopped  
2 lbs. parsnips, peeled and roughly chopped
4 stalks celery or 1 cup peeled, chopped celery root
1 tsp. salt  
½ tsp. freshly ground pepper  
2 tbsp. fresh ginger, peeled and grated
1 tbsp. curry powder (additional to taste)
1 tsp. saffron
4 cups low-sodium chicken stock  
½ cup cream or soy milk (optional)

Instructions:

1. Heat olive oil in soup pot over medium-high heat. Add onion and sauté until translucent (4-5 minutes). Add parsnips and celery with salt, pepper, ginger, curry powder and saffron. Saute until vegetables turn somewhat tender (5-8 minutes). 
2. Add chicken stock and bring to boil. Reduce to simmer and cook around 45-60 minutes.  
3. Using an immersion blender, puree the soup and vegetables are completely blended and soup is thick. Add cream or soy milk if desired.

Pink Grapefruit Cake - Manna from Heaven!

Come with me, and you'll be
In a world of pure imagination
Take a look and you'll see
Into your imagination

We'll begin with a spin
Traveling in the world of my creation
What we'll see will defy explanation.
-Willy Wonka


As a child one of my favorite board games was Candy Land.  Since our house was rather - shall we say "sugar restricted" - the images (and taste buds) this game sparked were more alluring than for most other kids in the sandbox.  Candy Land presented a world of infinite possibilities, and if I closed my eyes and concentrated my little blue plastic playing piece (always blue!) became a vessel through which I was transported into this sugar-topia.  

Then, one day in Jewish day school I encountered the idea of "manna," a miraculous substance that God sent down from heaven to canvas the food-barren desert for the Children of Israel.  Manna allowed me to step closer towards Candy Land through my heritage.  I immediately had an image of what life looked like for the Israelites.  The fine, flaky substance atop the barren mountains, dry valleys, and tents transformed the surroundings into Gumdrop Mountains, Lollypop Woods, and Peanut Brittle Houses.  I yearned to travel back in time and become one of those lucky Israelites! (little did I know...)

Manna Huh?

What exactly is this "fine, bare substance" God bestows on the Israelites in Parshat Beshalach?  When God first explains the plan to Moshe, manna is referred to as bread (Shemot, 16:4).  When the first batch falls, however, we read:

וַתַּעַל שִׁכְבַת הַטָּל וְהִנֵּה עַל פְּנֵי הַמִּדְבָּר דַּק מְחֻסְפָּס דַּק כַּכְּפֹר עַל הָאָרֶץ

The layer of dew went up, and behold, on the surface of the desert, a fine, bare [substance] as fine as frost on the ground. (Shemot, 16:14)

Using it's root - mon - our commentators offer several definitions: 1) "a portion of food" (Rashi) 2) an Egyptian expression for "what is it?" (Rashbam) 3) something of "status" or "importance" (Haketav Vehakabbalah).  Combining the wisdom leads us to understand that manna is a weird, yet important, type of food, and likely somewhat bread-like.

As I grew up I came to better appreciate manna for its more significant meaning.  Manna is yet another sign of the care and guidance God provides the wandering Israelites.  The miraculous sustenance is also symbolic of God's power.  Magically it appears in the morning and its remnants seem to evaporate by the end of the day.  Manna is a teaching tool for Jewish observance.  Its shelf life mystically doubles on Friday so that the Israelites have a double portion to last through Shabbat, teaching them (and future generations) how to observe Shabbat.  Finally, the story of manna is yet another reminder to be trusting of God.  Despite explicit instructions, the Israelites initially try to save their manna from day to day and go searching for it on Shabbat.  In each instance they hit dead ends, and a disappointed God asks his trusted prophet Moshe:

עַד אָנָה מֵאַנְתֶּם לִשְׁמֹר מִצְוֹתַי וְתוֹרֹתָי

How long will you refuse to observe My commandments and My teachings? (Shemot 16:28)  

Despite their regular complaining, lack of trust, and inability to fully follow directions, God yet again provides for the Israelites' needs.

Pink Grapefruit Cake

In considering a dish to match this parsha, a baked dessert seemed an obvious route to merge my young vision of manna as candy with my more adult understanding of it as a portion of bread-like food.  Furthermore, it seemed appropriate to select an item that had initial flavors that were more bitter than sweet as a reminder of the constant kvetching by the Israelites and their constant inclination to walk left when God commands right.  A Chasidic saying teaches that, "Because they -- the Children of Israel -- were bitter, everything they tasted was bitter to them."  Bitter at the start, but turned sweet ... enter the pink grapefruit.

Like most citrus fruits, grapefruits are encased in a rind that is quite bitter.  Yet, the same rind contains essential oils packed with flavor.  Inside the rind is a flesh of pulp that can range from tart to sweet depending on the variety and state of ripeness.  Nutritionally it is a great source of Vitamin C, pectin and antioxidants, which may lower cholesterol.  There are also some who believe that grapefruit can increase metabolism, and have embarked on a "grapefruit diet" - who knows!

The cake itself is delicious - moist, packed with citrus flavor and appealing to the eye.  Grapefruit is infused into each layer that composes this dessert - batter, syrup and icing.  Also, similar to manna, the cake has an expiration date.  It stays fresh for a couple of days, but must be fully consumed within 48-hours.  ...shouldn't be a problem I imagine.  Enjoy!

Pink Grapefruit Cake

slightly adapted for lazier cooks from Ad Hoc at Home

Serves: 10-12

Batter

3 c. flour

2 1/2 tsp baking powder

1 ½ tsp kosher salt

2 1/2 c. sugar

3 large eggs

1 ½ c. milk (or soy milk)

1 c. canola oil

1 ½ Tbsp. grated pink grapefruit zes

1 ½ tsp. vanilla paste or extract

Syrup 

3/4 c. strained fresh pink grapefruit juice

1/2 c. sugar

Icing 

3/4 c powdered (or icing) sugar

1 Tbsp + 1 tsp fresh pink grapefruit juice

Instructions

1. Preheat oven to 350F/175C. Grease a round cake pan (ex: bundt).
   
2. In medium bowl, whisk together flour, baking powder and salt.
   
3. Using a mixer, beat sugar and eggs at medium speed for about 3 minutes, until you see a trail through thickened mixture. Beat in milk and add the oil. Reduce speed to low and add flour mix, mixing just until incorporated. Spread batter into pan, and run a lightly oiled knife around it to help the cake rise evenly. Bake on a small baking sheet for 60 minutes, or until a toothpick inserted comes out clean.
   
4. While the cake is baking, make the syrup by combining grapefruit juice and sugar in a small saucepan. Bring to a boil and reduce to a simmer for about 20 minutes so that it thickens slightly. As soon as the cake is finished, and before turning it out, poke holes all over it with a long skewer and brush the syrup all over it. Keep going until you've used 2/3 of the syrup. Let the cake cool 10 minutes. Turn cake out of pan onto a cooling rack, poke holes on the top and brush with remaining syrup. Let cool to room temperature.
   
5. Beat together the icing ingredients. Drizzle the icing over the top of the cake, letting it drip down the sides. Slice and serve. Cake keeps well at room temperature, loosely covered, for two days.

Lemon Honey Glazed Brussels Sprouts - A Beautiful Metamorphosis

Brussels sprouts have a ridiculously bad reputation.  Children seem to be conditioned at an early age to contort their face into an expression of disgust at the mere mention of the name of these delicious balls of flavor.  The bad attitude trickles into adulthood for those unwilling to give these babies a fair shot.  Well, even those who believe that the B-sprout in its relatively natural, unsophisticated state is unyummy will fall in love with the infamous vegetable - packed with an outstanding array of nutrients - when transformed into a sweet and tangy dish.  Coincidentally (or not, as the case may be) a similar metamorphosis occurs in this week's parsha.

From Rowdy to Royalty
(This drash is based on the teaching of Rabbi Yosef Jacobson)

Parshat Vayechi tells the final chapter in the now legendary life of our patriarch Ya'akov.  Before passing, he bestows a distinct blessing upon each of his sons.  The blessing of royalty is given to Judah:

Judah, [as for] you, your brothers will acknowledge you. Your hand will be at the nape of your enemies, [and] your father's sons will prostrate themselves to you.  A cub [and] a grown lion is Judah. From the prey, my son, you withdrew. He crouched, rested like a lion, and like a lion, who will rouse him?  The scepter shall not depart from Judah, nor the student of the law from between his feet, until Shiloh comes, and to him will be a gathering of peoples. - Bereshit 49:8-10

Sounds lovely, no? Yet, if we sift back through Judah's past we see some pretty distasteful decision making, hardly warranting such a royal blessing. Two specific, troubling incidents recorded in the Torah include:

1. Judah is one of the brothers who lashes out in jealousy towards Joseph, initially throwing him into a pit to die.
2. When Judah first learns that his twice widowed daughter-in-law Tamar has become pregnant out of marriage he orders her put to death by burning.

In both incidents Judah’s displays his beastly temperament, quick to call for the death of another human being. 

At the same time, Judah also ascends from his raucous state to one of greater maturity. Rashi’s interpretation of Ya’akov’s depiction of Judah as a cub who withdraws from his prey points to two particular points of redemption. First, it is Judah who appeals to the brothers: “What will we gain if we kill our brother and cover his blood? Let's sell him to the Arabs and not harm him with our own hands. After all--he is our brother, our own flesh and blood.'" Second, Judah quickly retracts Tamar’s death sentence when she discreetly reveals that he, in fact, is the unborn baby’s father. In addition to Rashi’s points, we also learn that it is Judah who offers himself as a hostage in place of his younger, and more beloved, brother Benjamin when the brother’s encounter Joseph in Egypt.

While Judah’s early actions are most certainly rowdy and distasteful, in each incident he goes through a metamorphosis to ascend to a more rational, celebrated state of leadership.

Metamorphosis of the Brussels Sprout 

…and so it goes with this version of Brussels sprouts.  While the old school preparation of this dish calls for them to be boiled to a state of distasteful mush, the sprout can also go through a metamorphosis to become king of the vegetable world!

This recipe is my version of one I encountered while out to dinner in New York.  My parents were recently visiting me from our home in Los Angeles and at the end of a long day we were walking through the meat-packing district, famished and in search of dinner.  We stumbled, quite unknowingly, into Spice Market – an outstanding and apparently well-known restaurant.  True to its name, each dish embodied a distinct flavor profile as the master chefs in the kitchen blended high quality proteins and vegetables with a unique combination of spices and herbs.  Dishes are served a la carte, giving customers the opportunity to select their own sides.
 
The three of us are all relatively new fans of the Brussels sprout and were quite enticed by the dish described on the menu - Crispy Brussels Sprouts Lemongrass, Honey and Mint.  The crisp sprouts were served glistening in in a thick, syrupy glaze that was both sweet and tangy.  The lemongrass certainly worked its magic, softened a bit by the sweet honey and delicious natural oils derived from the mint leaves.  What follows is my version – enjoy!

Honey Lemon Glazed Brussels Sprouts Serves: 4 - 6 Ingredients 12 oz. Brussels sprouts, washed and halved Sea salt & freshly ground pepper 3 Tbsp. finely chopped basil, divided 3 Tbsp. finely chopped mint, divided 1 lemon, zested and juiced 10-inch stalk lemon grass, cut into 4 pieces ¼ c. chicken stock 4 Tbsp. honey, divided Olive oil spray Instructions: Preheat oven to 450° F. Place Brussels sprouts on baking sheet, lined with parchment paper or aluminum foil.  Sprinkle with salt and pepper and spray with olive oil.  Roast for 40 minutes, careful not to burn them.  In the meantime, combine the chicken stock, 3 Tbsp. honey, lemon grass, 1 ½ Tbsp. chopped basil, 1 ½ Tbsp. chopped mint, lemon zest and lemon juice in a sauce pan.  Add a pinch of salt and freshly ground pepper.  Bring to a quick boil and reduce to simmer.  Let simmer for 30 minutes, stirring occasionally, so that the sauce reduces and thickens slightly.  Remove Brussels sprouts from oven and sprinkle with remainder of chopped herbs and drizzle with final Tbsp. of honey.  Return to oven for 12 minutes. Remove sprouts from oven, place in serving bowl and toss a few tablespoons of sauce to coat (be sure to discard lemon grass first).  Save extra sauce for future use.