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.

Lemon Rosemary Roast Chicken - Uniting Jews thru Shabbat

"More than Jews have kept Shabbat, Shabbat has kept the Jews." - Ahad Ha'am

Shabbat is the weekly day identified for gratitude, delight and rest.  Observance of Shabbat is so core to Jewish belief that it is the only ritual practice identified by God in the 10 Commandments.  Our most common understanding of Shabbat is that it is a day to cease our own work and creation and offer thanks for all we have been provided.  This simple idea can be transformative for those who immerse themselves in regular appreciation.  As Ben Zoma teaches, "Who is rich?  The one happy with what they have" (Pirkei Avot 4:1).  Shabbat sets the stage for us to realize our wealth.

Still, Torah scholars dig deeper in uncovering the layers of meaning behind Shabbat's placement in the 10 Commandments.  The 10 Commandments actually appear twice in the Torah, and Rabbi Elliot Dorff draws one understanding of Shabbat from this dual occurrence.  When the mitzvah of Shabbat first appears in Shemot (Exodus) it is linked with God's act miracle of creation.  The text states:

For in six days the Lord made heaven and earth, the sea, and all that is in them, and rested the seventh day; therefore the Lord blessed the sabbath day, and made it holy. (Shemot 20:11).

The words of the Torah, the wisdom of Ben Zoma and the interpretation of Dorff lead us to apply the brakes to life as we cease pursuing wealth, work and "stuff" to acknowledge our great wealth based on the resources provided to us by God.

Rabbi Dorff explains that the second iteration of the 10 Commandments grounds the importance of Shabbat in our exodus from Egypt and emergence as a Jewish nation.  In D'varim (Deuteronomy) we read:

And remember that you were a servant in the land of Egypt, and that the Lord your God brought you out from there with a mighty hand and with a stretched out arm; therefore the Lord your God commanded you to keep the sabbath day. (D'varim 5:15
When God facilitated our exodus from slavery he also started our story as a Jewish community; a community that provides its individuals with support in times of joy and in times of struggle.

Shabbat observance is unraveled in a plethora of ritual practices related ranging from themes to prayer and learning, to the practicalities of use of electricity and food preparation.  Some find these practices enhance their celebration of Shabbat, while others find them off putting.  Regardless of your adoption of these practices, we cannot stray from the central themes of gratitude and peoplehood.  Zionist luminary, Ahad Ha'am, explained the magic of Shabbat perfectly!  Shabbat provides us with a time to express gratitude, but, more importantly, to come together as a community and enjoy each other.

...and this is why Lemon Rosemary Roast Chicken prepared for Shabbat can unite us!


Why This Recipe?

Nothing brings people together like comfort food, and roast chicken certainly falls into that category.  In general, I'm a big fan of this preparation.  When done properly you get a beautiful, golden, juicy bird.  Too often, though, I feel the flavor of plain roast chicken is decent at best.  The combination of tangy, sweet lemon with the earthy rosemary is classic, and a provides a perfect bath for this comfort dish.

The first step is to construct a powerful marinade.  The mix of fresh lemon juice and zest, along with a little bit of olive oil is balanced against flavorful rosemary and a punch from the freshly ground pepper.  A pinch of salt brings out the flavors.  Take two whole chicken drop them in a plastic, ziplock bag (best way to marinade!!!) and soak them in their lemon, rosemary bath.  Stick the bag in the refrigerator overnight to let the marinade work its magic.

The second key to this recipe is in the items used to stuff the chicken.  It is only fitting in this recipe to start with sprigs of fresh rosemary and quartered lemons.  I then add a half bulb of garlic and one or two quarters of brown onion to each cavity to add depth to the flavor. 

LEMON ROSEMARY ROAST CHICKEN

Serves: 8

Ingredients

2 small to medium chickens*

Marinade:

2/3 c. freshly squeezed lemon juice

3 tbsp. olive oil

1/3 c. ground black pepper

½ c. fresh, chopped rosemary (1/4 c. dried)

¼ tsp.salt

Filling:

1 lemon, quartered

6 sprigs fresh rosemary

½ brown onion, quartered

1 bulb garlic, halved horizontally

¼ tsp. salt

Instructions

1. Combine the marinade and pour over chicken. Marinate at least 3 hours or overnight in a zip lock bag in the refrigerator.
2. Preheat oven to 425° F.
3. Place the lemon pieces, rosemary sprigs, onion and garlic in the cavity of the chicken if a whole bird is used.
4. Roast whole chicken for 15 minutes per pound. Do not open oven or baste during cooking. 
5. Remove from oven and ensure bird is cooked (juices run clear when cut). Cover with aluminum foil for 15 minutes and let rest. Carve and serve.

*Alternatively, you can use chicken pieces, remove the skin and bake at 350 for 1 ½ hours.

Leil Lemon - Featuring Lemon Yogurt Blueberry Cake

Let me take this opportunity to disclose my addiction to the Food Network. Don't be fooled into thinking that the channel simply airs cooking shows. Sure, it has a line-up of these offerings (I recommend the pretensious, yet elegant Barefoot Contessa), but it also features other great offerings such as competitions and food- and restaurant-o-graphies. Top picks include Chopped, Diners, Driver Ins & Dives ... and the Iron Chef! Every once and a while I get an itch to host a meal "Iron Chef" style, featuring one particular ingredient that appears in each dish of the meal. Last Sukkot I prepared a meal based on squash, and this year chose lemon (in honor of the fragrant Etrog).

With my mother as co-chef, and additions from a few guests, the menu featured:

• Lemondrop Cocktails
• Artichokes with Lemon Dipping Sauces
• Braided Lemon Bread
• Lemon Salad & Lemon Tabouleh
• Lemon Fennel Tilapia
• Bulgar with Asparagus, Walnuts & Preserved Lemon
• Roasted Lemon Broccoli
• Rhubarb Lemon Mousse Parfaits
• Lemon Blueberry Yogurt Cake
  

I think the meal was a success - and we certainly featured the lemon in a variety of ways from sweet to tangy, extracting the juice, zest and pulp. The company was also awesome - fun, spirited and hungry. In our attempts to co-exist in the kitchen, we divided the menu. I was responsible for the fillings used in the bread, the broccoli and dessert. Kudos to Rivka Friedman, of Not Derby Pie fame, for her awesome parfait recipe. If you have the patience to hand churn lemon cream it is well worth it and got rave reviews. The Lemon Blueberry Yogurt Cake was also an A+, adapted from The Barefoot Contessa's Ina Garten. Here's the recipe as I followed:

LEMON-BLUEBERRY YOGURT CAKE

Serves: 8 - 10

1 ½ cups + 1 Tbsp. all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 Tbsp. sugar
3 extra-large eggs
3 tsp. grated lemon zest (approximately 2 lemons)
½ tsp. pure vanilla extract
½ cup vegetable oil
1 ½ cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice

1. Preheat the oven to 350°F. Grease an 8 ½ by 4 ¼ by 2 ½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together 1 ½ cups flour, baking powder, and salt into a small bowl. In a larger bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about one hour, or until a cake tester placed in the center of the loaf comes out clean.
3. While baking, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
4. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, poke holes in the top using a toothpick. Pour the lemon-sugar mixture over the cake and allow it to soak in (you might want to use a pastry brush. Cool and serve. 

SHE'ELAH: The symbolic significance of the Etrog is twofold.  Each of the Four Species (palm, myrtle, willow & etrog) is said to symbolize a part of the body, and the Etrog is reflective of the heart.  Another explanation is that each of the Four Species is analogous to a type of person who reflects some blend of righteous deeds and focused Torah study.  This ranges from one who is like the myrtle, lacking in taste and smell and therefore in good deeds and Torah scholarship, to one who is like the Etrog, bold in aromatic smell and sweet taste and therefore in good deeds and Torah study.  Who is your Etrog role model?  Who do you know who balances their good deeds with continued learning?