Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother (5 page)

1. Sowing

2. Plowing

3. Reaping

4. Binding sheaves

5. Threshing

6. Winnowing

7. Selecting

8. Grinding

9. Sifting

15. Dyeing wool

14. Beating wool

13. Washing wool

12. Shearing wool

11. Baking

10. Kneading

16. Spinning

17. Weaving

18. Making two loops

19. Weaving two threads

20. Separating two
threads

21. Tying

22. Untying

23. Sewing two stitches

24. Tearing

25. Trapping

26. Slaughtering

27. Flaying

28. Salting meat

29. Curing hide

30. Scraping hide

31. Cutting up hide

32. Writing two letters

33. Erasing two letters

34. Building

35. Tearing down a
building

36. Extinguishing a fire

37. Kindling a fire

38. Hitting with a hammer

39. Taking an object from
the private domain to
the public, or transporting an object in
the public domain

This is an easy, sweet, delicious side dish. Roz loves them so much she makes them for herself!

1. Put the carrots into cold water and bring to a boil.

2. Add a dash of salt, cover, and simmer approximately 20 minutes.

3. When the carrots are tender (not mushy), drain and put them back in the pot.

4. Add the butter, honey, and dill.

* This can be made ahead of time and reheated.

* Depending on your taste, you can add more honey and dill.

For most of the time her grandkids spent with her, Grandma Edith lived in a condominium in
Coral Gables, Florida. Each floor was open, with the hallways creating a square that traced the outer
edge of a large lobby atrium. Suffice it to say, this particular recipe smells so good and so strong
that even with fourteen floors of open air, you could still smell it cooking when you stepped off the
elevator. To this day, it is one of Roz's husband's favorite dishes of all time.

1. Preheat the oven to 350°F.

2. Wipe the chicken and clean the cavity (see "Cleaning a Chicken," below).

3. Soften the margarine and mix with mashed garlic; add 1/s teaspoon salt.

4. Put some of the garlic-butter mixture under the skin of the whole chicken or the breast.

5. Spread the leftover garlic butter on the exterior skin, and sprinkle with salt and pepper to
taste.

6. Bake 60 minutes or until golden brown, basting often.

Warning: This chicken, while delicious, is for the garlic lover. It is ... well ... quite
aromatic!

Once and for All: Cleaning a Chicken

Trust us, it's much simpler than it sounds and worth all of the five minutes it takes
to do it. Cooking a whole chicken for dinner is amazingly delicious, super-easy, and
definitely a proud moment for any beginner cook.

• Place the packaged whole chicken in your clean, empty sink.

• Cut the bag open, remove the chicken, and rinse off all the juices with cold water.

• Reach into the cavity and remove whatever is inside-many times the neck and
organ meats will be in a bag, but sometimes the pieces will be loose.

• Once the cavity is empty, rinse the inside once again until the water runs clear.

• Place the chicken on a cutting board (or any other mat) and pat dry.

This dressing is a little different because of the use of poppyseeds. It's sweet and light and a good
alternative to the typical vinaigrette.

Mix all the ingredients together. The dressing will keep in the fridge for 5 to 6 days.

* Use a combination of Bibb, romaine, and iceberg lettuce for a delicious salad.

The Burning Question: Everything You Ever Wanted to Know about Kosher Wine

What makes a wine kosher?

Kosher wine is wine that has been created, bottled, opened, handled, and poured only
by Jews. There can be no animal products allowed to taint the wine (such as gelatin),
all equipment must be specifically used to create kosher wine only, and all must be
carefully cleaned.

How do I know if a wine is truly kosher?

The best way to tell is by a symbol on the bottle. The most common kosher wine
certifications are "OU" and "OK."

If a non-Jew handles kosher wine, what will happen?

If a non-Jew handles or pours an open bottle of kosher wine, it is no longer considered kosher. A non-Jew can, however, give an unopened bottle of kosher wine as a
gift as long as they do not open or drink from the bottle.

I'm having dinner guests from a variety of backgrounds. Are there any loopholes to
that rule?

Why, yes there are! If a kosher wine is heated to a near-boiling point, it then becomes meshuval or "cooked" and is accepted as kosher no matter who handles it.
Meshuval wines are often served at large functions (such as weddings and bar mitzvahs) to allow waiters and caterers to handle kosher wine. Meshuval bottles are usually marked with the abbreviation "Mev."

Kosher Wine Suggestions

Recanati Yasmine Red, Recanati Yasmine White, Yarden Cabernet, Yarden Merlot
Yarden Odem Chardonnay

This dessert is a true classic in the Marks household and is often requested for birthdays
and, well, every holiday we can request it for. It's easier to make than you think and will
impress even your most jaded dinner guest. If you really want to go for top honors, pull out
your ice-cream maker from the pile of unused wedding gifts and create your own flavors! You
will, however, need a 10-ounce round springform pan-basically a pan in which the sides
and bottom can be removed. It's easy to find and handy to have in your arsenal.

1. Preheat the oven to 250°F.

2. In a bowl, mix together all the ingredients.

3. Press the crumb mixture into the bottom and approximately 2 inches up the sides of a
springform pan.

4. Bake the crust for 8 minutes.

5. Place in the freezer to cool.

* Don't be afraid to make your own crust. It sounds intimidating, but it's truly easy as pie.

1. Melt the Hershey bars in the top of a double boiler.

2. After they have melted, add the coffee.

3. Mix well and pour into the bottom of the graham cracker crust.

4. Place in the freezer to chill for about 1 to 1%2 hours.

A double boiler is basically a pot of boiling water with another pot on top. It allows you to
heat the contents of the top pot without burning it over direct heat. It's commonly used in
melting chocolate.