About Yeish Kemach

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Food is a powerful force. Beyond daily nourishment, it is a means for communal engagement, cultural celebration and creative expression. Jewish tradition teaches: Eem eyn kemach, eyn Torah. Eem eyn Torah, eyn kemach. * If there is no flour (sustenance) there is no Torah. If there is no Torah, there is no flour. (Pirkei Avot 3:21) Yeish kemach is translated as "There IS sustenance!" This food blog helps add this sustenance to your life. It is primarily designed around Jewish holidays, and is an interactive blend of Torah and Kemach. Posts will most often focus on a particular recipe or menu, including an explanation for how food brings Jewish tradition to life. Posts also allow for communal teaching and learning through the ending she'elah (question), which you are invited to answer. B'tei'avone!

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Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts

Sunday, December 18, 2011

Roasted Vegetable Salad - A Colorful Treat for All

“Hello?  Is anyone there?  It’s me – Joseph.  I can hardly see anything in this hot, dry pit.  My brothers just attacked me out of nowhere and threw me down here.  At first I thought it was a bit of brotherly rough housing gone too far, but now I hear them above talking about selling me to some random dudes and have a feeling this is more serious.  I gotta get out of here!  You see, I just had this dream in which I was riding on top of a float in a big parade honoring … me!  So many people were there, and most were tossing flowers and gifts in my direction.  I’m sure everyone wants to hear about it.  What did I do to deserve being thrown in a pit!?!?”

The wrath of Yosef’s brothers descends him to the depths of a solitary pit.  Seems harsh, but there are great lessons to be learned in peeling through the layers of this tale in order to understand what factors motivate all the players to act in the way they do.  In other words, we ask the common question in the midst of a dispute – who started it?  Let’s again trace back through the time continuum of Parshat Vayeshev (ala Doc Brown’s DeLorean time machine) to discover the source of the sibling rivalry. 

Stop #1: Dreams Lead to Nightmare

It often seems that the cause of this sibling rivalry lays in Yosef’s infamous dreams of self-grandeur, which he eagerly shares with members of his family.  In one dream Yosef and his brothers are binding sheaves in the field when the brother’s sheaves encircle Yosef’s and prostrate themselves to his sheaf.  In a second dream the sun, moon and eleven stars (likely symbolic of his eleven brothers) bow to Yosef.  Yosef openly shares these dreams with his brothers.  Wouldn’t you get fed up with a sibling who tells you that he dreams about you serving him one day?? 

The dreams are certainly a main source of the brother’s frustration, and appear in the text just prior to the brothers digging the infamous pit into which Yosef is tossed.  Now, I’m not a psychologist, but it seems to me that dreams might emerge from one of two places.  I suppose one explanation for dreams could be that they are some sort of divinely inspired message about what’s to come.  In the case of Yosef this would be the p’shat (simple) interpretation.  The dreams indicate that one day Yosef will ascend in status above his brothers.  A second explanation for dreams in that they are a manifestation of forces an individual is managing during real time waking hours.  In this possibility we need to return to our travel back through time along the time continuum to identify the source for Yosef’s rather large ego.

Stop #2: The Ketonet Passim

And Yisrael loved Yosef more than all his sons, because he was a son of his old age; and he made him a ketonet passim.  And his brothers saw that their father loved him more than all his brothers, so they hated him, and they could not speak with him peacefully.” (Bereshit 37:3-4)

Our time travel leads us to a rather significant moment in which Yisrael (aka Ya’akov) cultivates Yosef’s strong ego by passing down a special gift.  What exactly is the ketonet passim?  According to one well known contemporary commentator:

Jacob wanted to show the world he loved his son, 
To make it clear that Joseph was the special one
So Jacob bought his son a coat, 

a multi-colored coat to wear.

… it was red and yellow and green and brown,
And scarlet and black and ochre and peach
And ruby and olive and violet and fawn, 


-Sir Andrew Lloyd Weber


Traditional scholars offer varying opinions.  The word “ketonet” is generally thought to mean a “coat” or “tunic,” but the word “passim” is more widely interpreted.  The Living Torah provides the following summary:

The word passim can be translated as “colorful” (Radak; Septuagint), “embroidered” (Ibn Ezra; Bachya; Nachmanides on Exodus 28:2), “striped” (Ibn Janach; Radak, Sherashim), or “illustrated” (Targum Yonathan). It can also denote a long garment, coming down to the “palms” of the hands (Rashbam; Ibn Ezra; Baaley Tosafoth; Midrash Rabbah), and the feet (Lekach Tov). Alternatively, the word denotes the material out of which the coat was made, which was fine wool (Rashi) or silk (Ibn Janach). Hence, Ketonet passim, may be translated as “a full-sleeved robe,” “a coat of many colors,” “a coat reaching to his feet,” “an ornamented tunic,” “a silk robe,” or “a fine woolen cloak.”

The controversy continues as scholars debate the origins of the coat.  Most trace it back to a garment belonging to Adam, the first man.  Some point to it as another item claimed by Ya’akov when he stole the birthright from Esav. 

The great debate surrounding the ketonet’s manufacturer and design further emphasize its value, and help us understand why it led to such enormous tension when bestowed upon Yosef instead of becoming a family hand-me-down for all to wear at some point.
  
Anyone with siblings can relate in some way to this saga.  We all have our moments when we wonder whether our parents favor one child over the other(s).  Often these moments emerge from a sense of jealousy when our siblings one up us on a report card, receive more desirable gifts then those given to us, or – heaven forbid – are granted a privilege we were denied (twenty years later and I’m still resented by my older sib because my parents allowed me to attend a co-ed sleepover in high school even though she was denied the privilege at the same age … and her sleepover was at the home of her camp director … and there were camp counselors present … but I digress). 

Alas, in the case of Yosef there is no subtlety.  Yisrael makes his favoritism crystal clear by wrapping his beloved Yosef in a ketonet passim, a type of nice garment.  You’d think that if Yisrael truly favored Yosef he would do everything to keep him safe.  Instead, the ketonet passim serves as a bumper sticker that reads “DADDY’S FAVORITE” or, more to the point, “KICK ME!”         


Finger Pointing Yields Lessons for All

Our journey is done, and yet we seem to find fault in all the players.

Brothers: While the dreams are certainly an understandable source of frustration, our tradition eventually makes clear the prohibition against envy and anger.  Many of the brothers are old enough to manage these frustrations in a more constructive manner.  The sources are endless, ranging from the first appearance of the 10 Commandments in Shemot:

“You shall not covet your neighbor's house.” (Shemot 20:13)

To a mishna in Pirkei Avot:

“Who is strong?  The one who conquers their urges.  Who is rich? The one who rejoices in their portion.” (Pirkei Avot 4:1)

To a wonderful allegory one of my teachers shared with me from Ibn Ezra on the tenth commandment:

 “You shall not covet” – Many people question this commandment: how can a person not desire something that is beautiful in his heart, that is, anything that looks beautiful to him?... Imagine a common villager who is normal and intelligent who sees the daughter of the king who is extremely beautiful. He will not covet her in his heart thinking that he will sleep with her, for he will know that it would be impossible. Likewise [this same villager] will not think, like some crazy person, that he wants to have wings so that he can fly up to the heavens – this would be impossible [and therefore he will not desire it].

Likewise, any intelligent person should know that a beautiful woman or money will not be given to him because of his wisdom, but he understands that he has only what God has decided to give him. As Kohelet has said: “[For sometimes a person whose fortune was made with wisdom, knowledge, and skill must hand it on to be] the portion of somebody who did not toil for it” (Ecclesiastes 2:21). And the sages said: “the length of a person’s life, the number of children, and the amount of food/money they have, is not dependent on merit but is dependent on luck (mazal)” (Bavli Moed Katan 28a). And because of this the intelligent person will not desire and covet.” (Ibn Ezra Exodus 20)

Each of us encounters personalities and material possessions that are variations on the majestic ketonent passim and dreams of dominance associated with Yosef.  At mimimum we must conjure the strength to subdue our inclination to allow feelings of jealousy to drive us forward.  Ideally, we even remind ourselves that our current lot in life is already a source of great fortune.

Yosef: Eventually we will learn that Yosef’s dreams were not so far-fetched.  Chapters later he has rebounded from the pit incident, saving Egypt and the surrounding territories from famine and quite literally facing his brothers who bow before him asking for food and forgiveness.  Still, Yosef would have been well served by a nice dose of humility.  He could have accepted the overly generous gift from his father, but shared his good fortune with his brothers.  Additionally, he could have been the world’s first bedtime journalist rather than flaunting his dreams aloud. 

Yosef eventually earns the surname “Ha’Tzadik” or “righteous” for his resistance of Potiphar’s wife, leadership in Egypt, and forgiveness of his brothers.  But Rabbi Sharon Mars points to the fine line that Yosef walks between “Tzadik” and “Tzadik Beinav” (righteous in his eyes or self-righteousness).  Another lesson from Parshat Vayeshev is to be weary of our inclination to be tzadik beinai.


Yisrael/Ya’akov: Once again our beloved biblical hero – one of our three main forefathers – has “ooopsed.”  Again, I’m still not a psychologist, but it seems likely that Yisrael’s favoritism towards Yosef stems from his own father’s favoritism of Esav.  …but when will the cycle stop?  We all hope that parents demonstrate their love towards their kids on a regular basis, but Parshat Vayeshev yields to relevant lessons.  First, while children have different needs and interests, they all have a basic need for equal love and attention.  It may very well be human to feel connected more strongly to one particular child, parents must be disciplined to ensure that kids feel an equal amount of love.  Second, while flashy gifts may find favor in your child’s eyes, they can also build a sense of resentment amongst peers.  Exercise moderation in ketonet passim-esque gift giving!   A more meaningful gift is in time spent together and not in flashy toys.  Sounds cliché, but it is too true.  When I was younger one of my grandmothers would often announce that she had a “treat” for me.  Upon hearing the declaration my mind raced with dreams of new toys, candy, or perhaps cash!  My young heart sank when the “treat” turned out to be an outing to a museum or a tiny children’s theater.  …and yet those memories have long outlasted any trinkets I got (and soon after lost or broke) as a kid.

A Passim Treat for All

The dish inspired by this week’s parsha is a colorful Roasted Vegetable Salad for … everyone to enjoy equally!  This is one of my favorite salads to prepare.  The possible combinations are endless.  Vegetable selection can be based on color, seasonal food, spice combinations, or a number of other themes.  While more time must be allotted towards preparation than a simple raw vegetable salad, the results are scrumptious and the “WOW” factor amongst guests pretty darn high.

I recommend choosing vegetables that span the color palette, and which balance each other in terms of taste and texture.  Additionally, I highly recommend featuring a fruit in the mix – very unexpected and delicious.  Not only does the process of roasting the vegetables bring forth bold flavors, but it also brings out the juice in each item.  As a result, salad dressing is hardly needed (full disclosure: I don’t care for most salad dressings and rarely dress salad to start).

For this variation I selected red and yellow peppers, orange butternut squash, green asparagus, red beets … and Bartlett pears.  The salad was then studded by ruby red pomegranate seeds.  Typically I lean towards a garlic/rosemary flavor profile and roast my vegetables draped in these spices.  This time I wanted to try something new, and also felt that the butternut squash and pears screamed for a less savory match.  Instead, I went with generous heapings of cinnamon, cardamom, and coriander (in addition to salt and pepper).  This gave the vegetables and pears a sweet, almost African twist.  Yum!  The firmer the vegetable, the longer it must roast.  Beets were in the oven for an hour (simply wrapped in tin foil), squash and peppers for 45 minutes, asparagus for 20 minutes and pears for 10 minutes.

In honor of the ketonet passim, the salad was colorful (Radak; Septuagint) and the vegetables arranged in striped lines (Ibn Janach; Radak, Sherashim).


ROASTED VEGETABLE SALAD

Yields: 8-10 servings

Ingredients:

12 oz. butternut squash, seeded and cubed
1 large red onion, sliced into ½-inch thick rings
2 red peppers, seeded and quartered
2 yellow peppers, seeded and quartered
½ cup diced pineapple or nectarine
8 stalks asparagus
1 Tbsp. honey
Chopped garlic
Chopped rosemary
Course sea salt
Freshly ground black pepper
Ground cardamom
Ground coriander
Olive oil spray
½ cup dried blueberries (or cranberries)

Instructions:
  1. Preheat oven to 425° F.  Line two baking sheets with aluminum foil.  
  2. Roast vegetables as follows, sprinkling with salt/pepper and spraying with olive oil.
    • Red onion and peppers - also sprinkle with garlic and rosemary; roast 30 minutes. 
    • Pineapple or nectarines - sprinkle with salt, drizzle with honey and roast 15 minutes. 
    • Asparagus - also sprinkle with garlic and rosemary; roast ten minutes.
  1. Once cooled, dice onion, peppers, fruit and asparagus into large, bite-sized pieces. Arrange items on top of lettuce mix in rows (consider red pepper, butternut squash, fruit, asparagus, red onion, yellow pepper) and sprinkle with dried berries.
*Consider adding sliced chicken breast or cooked salmon to this recipe to make it an entree salad.

    Monday, October 31, 2011

    Roasted Fennel, Asparagus & Apple Salad - Going Green

    In the late 90's I became one of the many fortunate people to befriend Marla Bennett. She was an incredible person, with a sparkle in her eye that was mesmerizing.  Those eyes turned into pools of warmth and care when she listened and commanded attention and respect when she spoke, they drew you into her laugh when she giggled and got you humming along when she sang.  As her emotions shifted so did the sparkle, and yet it was always present.   

    In July 2002 Marla was victim to a fatal bomb attack in Israel at Hebrew University.  Marla's sparkle transformed from a physical sign in real time, to a spark that would ignite a wave of good work grounded in her passions for Jewish living and Israel.  These passions became her legacy. To say that Marla was adored and respected by many is to greatly understate. In just 24 years she had created a network of friends who were deeply impacted by her incredible personality, and she had made many contributions to Jewish education through her leadership with Hillel and Jewish camping, and her study of Jewish text and Middle Eastern political science.

    Marla loved the story of Noah, and it stood out as a favorite amongst the portions of Torah we read throughout the year.  Each year, to honor her memory, some close friends and I celebrate Shabbat together when Parshat Noach is read.  We mark the occasion as "Rainbow Shabbat," and prepare a meal reflecting the full spectrum of colors in a rainbow.  While there are many great reasons to fall in love with the story of Noah, and the symbol of the rainbow, I must say that I never explicitly knew Marla's reason.  So, in her memory I've done some learning to link Marla to the rainbow.

    THE RAINBOW: WHERE GOD & HUMANS CONNECT

    Iguazu Falls, Argentina
    The story of Noah and the flood serves as an important marker in time.  Not long after creating the world, God destroys it by flood out of grave discontent for the lack of humanity amongst the men and women who inhabit it.  Noah is singled out as a man of honor, and is called on to save himself and God's animal creatures.  When the flood is over, a rainbow appears as a sign that God will not again destroy the world.  Rabbinic wisdom distinguishes between two worlds based on this story.  Each world reflects a different mix of opportunity and limits.  In the Pre-Flood world the human lifespan stretched as long as the 900-year mark, giving people ample opportunity to experience life and make their mark. Yet, ultimately this world depended on a certain level of morality to carry on.  When God becomes dissatisfied with human behavior he wipes it out.  In the Post-Flood world the human lifespan narrows to the 100-year range, and the opportunity to experience life and make an impact is shorter.  The Post-Flood world, however, has an unending time continuum. God will not again destroy the world - regardless of how much we trash it.  People must be be more conscientious and coordinated in their efforts to work together within their lifespan, and to link their generation to the ones that came before and will come after. 

    The rainbow is a phenomenon unique to the Post-Flood world.  Scientifically, a rainbow is seen when moisture rises from below to interact with the light from above.  Spiritually, this can be equated to the active relationship when people work together and interact with God.  While the world does not depend on these interactions for its existence, God created the rainbow as a physical sign to remind us of the importance of this relationship.  Witnessing a rainbow reminds us of our responsibility to be active caretakers of the world and each other, and to be active in our relationship with God.  The beauty of the rainbow and spectrum of colors is hardly a coincidence.  In this way, the rainbow is also our muse.  It urges us to be creative, inclusive, and peace minded.  The rainbow kicks our butt into gear.

    ...and there, in that rainbow, one can always see Marla's sparkle.  During her tragically limited lifetime she worked towards this very goal.  Her death was a sad example of human behavior at its worst, but for those of us who learn from her memory - directly or indirectly - we are now inspired to reach out to each other and up towards something higher.  Rainbows have come to remind me of Marla, and each year my friends and I create our own culinary sign through Rainbow Shabbat.

    GREEN SALAD

    My friend, and the founder of Rainbow Shabbat, was hosting the meal this year.  She assigned me the color green and salad as my dish.  Sounds like a no-brainer, but while it was an easy call for her, my mind melted in a flood of possibilities.  About a third of all vegetables are green (I'm making that up - but it seems likely, no?).  On the one hand there are so many from which to choose, but the trick was to identify a combination that blended well together both visually and gastronomically.  I pondered over the possibilities for a week and ultimately settled on two salads.

    The first was a Green Asian Fusion Salad.  It came together like this - I went to an Asian market and perused the green options.  I decided that if it was sold at an Asian market, and if it was put into a salad, then the salad was inherently Asian.  ...throw in the word fusion just to be safe, right?  I started with greens, and mixed in some ribbons of Thai basil for a tangy kick to alert the taste buds that something unique was going down.  I added crisp, blanched broccoli and chopped, sweet sugar snap peas.  These served as my solid, dark green vegetables.  To grow lighter in color, texture and taste I added Japanese cucumbers and juicy kiwis.  I had hoped to find green papaya (sounds nice and exotic, no?), but they didn't have any.  Feeling like the salad needed one final touch, I grabbed an avocado - figuring that if it appears in US sushi rolls, then it has got to be Asian,.  I constructed the salad in concentric circles, alternating dark and light shades of green and topping it with squeezed lime juice and a Japanese dressing that came in a green bottle and had a green looking plant on the label.  It was called, Japanese Green Dressing - at least in my translation of the Japanese characters on the label.  The tasters gave it a thumbs up.

    The second salad was more simple, and I think more noteworthy.  Less can indeed be more.  This salad also reflected a spectrum of green colors ranging from the dark green of spinach and asparagus to the almost translucent green of the fennel.  Now, fennel is understated as it shares a flavor with black licorice.  Licorice has no business being black and fennel-like, but properly prepared fennel - as a vegetable - is quite yummy.  Mine was roasted with garlic and green basil, seasoned with salt and pepper.  Since I already had a roasting pan prepared, I decided to fire up the asparagus as well to develop a nice, smokey flavor.  The salad was screaming for a tart, fruity dimension to balance the earthy fennel and asparagus, so onto the roasting pan went some green apple segments topped with a bit of salt and a drizzle of agave nectar (similar to honey).  With savory and tart flavors in place, the final touch needed to be a sweet crunch.  I had a bag of green pepitas (pumpkin seeds) in my cupboard, and decided to candy them by melting sugar in a pan, adding the pepitas to toast and sprinkling themwith some freshly ground salt and pepper for a kick.  Delicious!

    This particular year's Rainbow Shabbat was pretty significant.  The bomber responsible for Marla's death was being held by the Israeli government, but was released this past week as part of the deal that freed Israeli solider Gilad Shalit after five years as a hostage.  Lest those close to Marla feel angry over his release, Marla's mother makes clear the importance of Gilad's current life over avenging Marla's death in a moving article in the San Diego Union Tribune.

    Oh, and the rest of the menu included:
    • YELLOW Split Pea Soup
    • RAINBOW Challah (yes, in my rather observant neighborhood you can purchase a multi-colored challah at the time of Parshat Noach)
    • Roasted Fennel, Apple, Asparagus GREEN Salad
    • YELLOW Lemon Chicken
    • RED Roasted Tomatoes
    • ORANGE Sauteed Carrots 
    • PURPLE Roasted Potatoes
    • BLUE Lemonade (thanks to Blue Curacao liquor)
    • BLUE Cake
    • RAINBOW Fruit Salad

    ROASTED FENNEL, APPLE & ASPARAGUS SALAD

    Serves: 8

    Ingredients

    1 bulb fennel
    14 stalks asparagus
    2 small green apples, cored
    3 Tbsp. chopped, fresh basil
    2 garlic cloves, minced
    Freshly ground salt & pepper
    Olive oil spray
    1 tsp. honey or agave nectar
    10 oz. fresh spinach (bagged or rinsed thoroughly and roughly chopped)
    2 Tbsp. sugar
    1/2 cup pepitas

    Instructions
    1. Preheat oven to 400° F.  Cut out the fennel core (lay the bulb down and cut out a 1-inch triangle from the base) and cut off the branches.  Cut the fennel into four quarter pieces.  Place on baking sheet and sprinkle with 1/2 the garlic, 1 Tbsp. basic, salt and pepper.  Spray with olive oil and place in oven for 15-20 minutes.
    2. Break off bottom ends of asparagus stalks.  Cut apples into eight slices.  Add to baking sheet.  Sprinkle the asparagus with rest of garlic, 1 Tbsp. basil, salt and pepper.  Sprinkle apples with final Tbsp. basil, honey and a light dust of salt.  Spray with olive oil and return baking sheet to oven for an additional 15 minutes.
    3. Chop roasted fennel, asparagus and apples into bite sized pieces and toss in salad bowl with spinach.
    4. Place the sugar in a small pan on stove top over medium-low heat and wait for it to melt into a puddle.  Add pepitas, sprinkle with salt and pepper, and stir to coat.  Toast for 3-5 minutes, stirring occasionally and ensure that the pepitas don't burn.  Remove from heat and let cool under one minute (if you let it sit too long it will harden and stick to pan.  Break up the pepitas and sprinkle onto salad. 
    5. Toss with dressing of your choice.
    SHE'ELAH: Think of a rainbow moment you have experienced - a time when you felt yourself or your community reaching out and up and being met by a light from above.  Describe this moment, and whether you can ensure its recurrence.

      Thursday, October 20, 2011

      Sukkot Salad: Roasted Butternut Squash & Fig w/Pomegranate Seeds

      Last year during Sukkot I discovered the fig!  I grew up a very picky eater (understatement).  Green vegetables were not to be touched, condiments and sauces were abhorred (except for teriyakki sauce), fish was dreaded ... and the list went on and on.  I had an unfortunate habit of sizing up a food based simply on look and name - regardless of scent and taste.  To date, a variety of items remain on my "I Don't Eat That" list for no good reason.  Such was the case with figs.  I'd always declared, "I don't eat figs!" without having tried one.  ...but last year in the spirit of Sukkot that all changed when a culinary brainstorm led to a delicious Roasted Butternut Squash & Fig Salad with Pomegranate Seeds.

      During Sukkot Jews celebrate the harvest, while also remembering their pilgrimage from slavery in Egypt to freedom in Israel.  In the book of D'varim Israel is described as ""A land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of olive oil and honey." (8:8).  These foods were particularly common during biblical times, and have been elevated to the status of the official Seven Species.  According to Kabbalistic tradition, each specie is linked to a spiritual quality.  One fun challenge during Sukkot is to incorporate these species into your menu.  They include:
      1. Wheat (kindness)
      2. Barley (restraint)
      3. Grapes (beauty)
      4. Figs (endurance)
      5. Pomegranate (majesty/glory)
      6. Olives (foundation)
      7. Dates/honey (Kingdom/Humility)
      This salad covers figs, pomegranates, olive oil and honey!  Kabbalistically (yes, a new word!) speaking it is a salad of endurance, majesty, foundation and kingdom/humility.  Culinarily (yes, a second new word) speaking it is just a darn tasty salad.

      Tips:
      • Purchase fresh pre-cubed butternut squash (Trader Joe's, etc.)
      • Purchase a package of fresh pomegranate seeds
      • Think of ways to incorporate the other species - serve with wine (grapes), bread (wheat) and add some cooked barley. 
      ROASTED BUTTERNUT SQUASH & FIG SALAD WITH POMEGRANATE SEEDS
       
      Serves: 8

      Ingredients
      2 lbs. butternut squash, peeled and cubed into bite sized pieces
      15 figs, halved
      1/3 cup pomegranate seeds (or 1/3 c. dried berries)
      1 tsp. ground coriander
      1 tsp. ground cardamom
      Freshly ground salt and pepper
      1 Tbsp. olive oil 
      1 Tbsp. honey
      8 - 10 oz. mixed greens (Spring mix, spinach, etc.)
      Optional: Crumbled goat cheese, nuts

      Instructions
      1. Peel and cube some butternut squash into bite sized pieces (you can also buy it pre-cut I believe) and sprinkle with coriander, cardamom, salt and pepper.  Drizzle with olive oil and roast for 45 minutes at 425° F
      2. Cut figs in half, sprinkle with a bit of sea salt, drizzle with honey.  Add to squash for last 12 minutes. 
      3. Seed a pomegranate (or buy seeds). 
      4. Add squash, figs and pomegranate seeds to mixed greens of your choice and serve with a balsamic dressing (or other of your choice).  If serving with nuts and cheese add these too.
      SHE'ELAH: What Sukkot-themed recipe do you like best? Which of the species does it feature?

        Wednesday, October 19, 2011

        Thai Sesame Ahi Salad


        It's Day #4 of Sukkot, and I'm still at full steam in my cooking spree. After a few days of more tradition Sukkot fare and one too many apples, I felt the need to awaken my palette with a completely different flavor profile. Enter Asian fusion! Still committed to featuring drawing heavily on fruits and vegetables I cast my eye on producing a Sesame Crusted Ahi Tuna salad. My destination was my former boss' Sukkah, and he and his family are always guinea pigs for dishes I try out.

        Quick and important tangent - I am a huge fan of Trader Joe's!!! What's not to love? Okay, I yield on two downsides - 1) they certainly don't carry "everything," but isn't less more? 2) it seems like they go out of their way to build their stores at locations that only offer nightmare parking lots. ...but, get over it! The quality of their products is top notch, prices are incredibly competitive and their packaging/presentation is totally appealing. ...and don't even get me started on their Fearless Flyer newsletter! This monthly publication is awesome - witty, filled with fascinating factoids (true, some are pure fiction) and successful at brainwashing you into wanting any and every product they feature (I came pretty close to purchasing a stash of Cuban Style Pork Masitas despite my observance of kashrut).

        "What does Trader Joe's have to do with Sukkot and sesame crusted Ahi?" you ask. Well, Ahi tuna can cost a pretty penny, unless purchased at TJ's! They often feature excellent quality Ahi ... and frozen, no less. I paid less than $5.00 per package of two decent sized steaks. The quality was great.

        The beauty of a salad like this is that it can be made any number of ways. The recipe I developed includes many steps - from marinating, coating and searing the tuna to prepping an array of toppings. You can definitely draw on shortcuts if you are looking for a less time consuming production. Examples:
        • Purchase a marinade or dressing instead of making your own
        • Eliminate the sesame coating
        • Scale down the number of veggie/fruit toppings
        • Don't blanch and shock the broccoli
        • Eliminate the Thai basil or just use regular basil
        You'll still produce a tasty dish, although these extra steps go a long way. The taste-testers gave it a huge thumbs-up!

        THAI SESAME AHI SALAD

        Serves: 6-8

        Citrus Soy Vinaigrette
        1 orange, juiced and zested
        2 limes, juiced and zested
        2 lemons, juiced and zested
        1/2 cup low-sodium soy sauce
        1 Tbsp. toasted sesame oil 
        1 Tbsp. rice wine vinegar
        2 cloves garlic, minced
        1 tsp. crushed ginger (or 1/2 tsp. powdered ginger)
        Pinch freshly ground pepper

        Tuna
        2 - 3 tuna steaks, ahi grade
        1 egg white, beaten
        Freshly ground pepper and salt
        1/2 cup sesame seeds (recommend combo black and white)

        Salad
        1 (5 oz.) package spring mix lettuce
        1/2 (3 oz.) package spinach
        1/3 cup thai basil leaves, chopped 
        1-2 carrots, shredded or chopped
        1 mango, cubed
        1 red pepper, diced
        1 cup sugar snap peas, chopped
        1 lb. broccoli, cut and blanched

        Instructions
        1. Whisk together all ingredients for the vinaigrette.
        2. Marinade the tuna steak in the vinaigrette for at least one hour, and up to overnight.
        3. Prepare the tuna: Remove from the marinade and sprinkle with a pinch of salt and pepper.  Place a skillet over medium heat (not too hot!), and add enough toasted oil (sesame, olive, etc.) to coat the pan.  Dip the tuna (all sides) in the beaten egg white and roll gently on a plate of sesame seeds to coat.  Place coated tuna in the skillet and sear 3-4 minutes on each side (outside should be cooked, and inside as pink as you'd like).  Remove from the skillet and let cool a bit.  Slice against the grain.
        4. Prepare the salad: Place the lettuce, spinach, basil, and shredded carrot in a bowl.  Add the red pepper, snap peas, mango and broccoli in any arrangement you'd like.  Top with the sliced ahi tuna and drizzle with the remaining vinaigrette.

        Mexican Citrus Salad - Office Fiesta


        I've always thought it would be nice to host my co-workers for a meal during Sukkot.  A communal "harvest meal" sounds particularly appropriate for my organization (a Jewish non-profit focused on outdoors, community building, etc.), no?  This year the stars seemed to align - a date emerged that worked on everyone's schedule, and there were so many great items to celebrate - a lot of hard work recently, the arrival of four new staff members and a co-worker's recent birthday.

        I often look for some sort of guiding theme when planning a menu - a region, ingredient, type of spice.  Mexican seemed an appropriate route for this occasion, as it always screams "FIESTA!"  The menu featured:
        Much inspiration, as you'll see if you click on the links, came from SmittenKitchen.com.  The star item was the acorn squash dish - wow!  The flavor combination was incredible, and the nectarine galette was exclaimed a tasty dessert.  The burrito bar included a veggie mix (roased red peppers, yellow peppers and red onion sauteed with spinach, tomato juice, garlic, cumin, salt and pepper), Ina Garten's Corn Salad, shredded napa cabbage, broiled tilapia, Mexican rice, shredded cheese and sour cream.

        The salad was also a winner, adapted from Susie Fishbein's Kosher by Design Lightens Up.  I made a few modifications, and think it came out well.

        MEXICAN CITRUS SALAD

        Serves: 6

        Spiced Pepitas
        1/3 cup pepitas or pumpkin seeds
        1 tsp. canola oil
        ¼ tsp. chili powder
        ¼ tsp. ground cumin
        1 tsp. sugar
        Pinch of sea salt

        Salad
        1 (11 oz.) can mandarin oranges, drained
        ¼ small red onion, cut into paper-thin slices
        ¼ cup fresh cilantro or parsley, chopped
        1 avocado, cubed
        1 pink grapefruit
        3 cups spring mix lettuce

        Dressing
        1 shallot, very finely minced
        2 Tbsp. lemon juice
        1 tsp. lemon zest
        1/3 tsp. mustard powder
        ¼ cup olive or walnut oil
        1 tsp. honey
        Fresh ground salt & pepper

        Instructions
        1. Prepare the Spiced Pepitas: In a small bowl, toss the pepitas with the oil, chili powder, cumin, sugar, and salt. Spread in a single layer on a toaster tray lined with aluminum foil. Toast for 5 minutes, checking to make sure they do not burn.
        2. Prepare the salad. Stand the grapefruit up right and cut off all the peel and pitch (white stuff) so that you are left with a round ball of grapefruit flesh. Cut out segments in between the skin lin, and cut large segments in half. Place the lettuce in a salad bowl, and sprinkle in the red onion, grapefruit, mandarin oranges, and avocado. 
        3. Prepare the dressing. Whisk together all dressing ingredients, including salt and pepper to taste.
        4. Before serving, sprinkle in the Spiced Pepitas and drizzle with dressing.
        She'elah: Sukkot is a great opportunity to grow closer with your sukkah guests.  What's a quick ice breaker type game you can play in the sukkah?