I Hate Jewish Food

The other night my husband and I were laughing with friends about how supermarkets in the south lump all of the Jewish holidays together, toting out the matzah, potato pancake mix, and honey cakes - whether it's Passover or Rosh Hashanah. I even saw Hamantaschen on display at the Briarcliff Whole Foods (you'd think the foodie mecca across from Kosher Gourmet would know better!).

Similarly, while Rosh Hashanah, Chanukah, Purim and Pesach have their own signature items, the Ashkenazi holiday table still does not vary all that dramatically from season to season. As a veg-aquarian, the almighty brisket does not make it to my table, and I know, it's a shonda, but I just do not care for kugel - noodle, potato, sweet savory. It just doesn't do it for me. And while I love a good roasted root vegetable, the cloying sweetness of most tzimmes recipes is totally unappetizing to me.

It was not until a few years ago when I started experimenting with my own cooking that I began to realize that tradition is no excuse for bland and unhealthy cooking. Rabbi Norry, in a vegetarian Passover cooking class a few years ago, made the wonderful point that the best way to celebrate and honor creation is to celebrate and glorify the bounty of each season's produce. What could be more Jewish than that? The squashes, apples, and greens of this season have so much color, vibrancy and flavor to add to our holidays and celebrations. Let's challenge each other to reimagine "Jewish" cooking this season.

Join us on October 7th for our annual Sukkot Potluck from 5:30-6:45 and share your best vegetarian/dairy creations. I know from experience that there are some incredible cooks out there, so let's set the bar high!

Here are two of the "stars" of our Rosh Hashanah table this year featuring North Georgia Apples and Delicata Squash.

Shanah Tovah!


Delicata Squash and Celery Root Puree
I overheard some people at pickup wondering what to do with the oblong speckled delicata squashes especially if you don't like sweet veggies. The celery root balances out the sweetness to make a smooth and savory puree that my children like to dip roasted cauliflower in.

• 2 small delicata squashes
• 1 large celery root (celeriac)
• 1/4 cup cream or milk
• 1-2 tablespoons of butter
• one head garlic
• 2 tablespoons chopped chives (divided)
• salt and pepper to taste

Preheat oven to 400. Cut squashes in half and remove seeds. brush halves with olive oil and spinke with salt and pepper. Roast for 30-45 minutes, or until squashes are soft. Cut top off of garlic head and brush with oil and a little salt and roast garlic head. Meanwhile, bring a medium saucepan of water to boil. Peel celery root and then cut into large cubes. Salt boiling water and cook celery root pieces for 20 minutes (until fork tender). Drain celery root and puree with roasted squash (skin removed). In saucepan melt butter and one tbsp chopped chives, and 2-3 cloves roasted garlic. Add milk or cream and heat at medium (do not boil). Add milk mixture to squash and puree again in food processor or use immersion blender. Season with Salt and pepper to taste. Garnish with 1 tbsp. chopped chives if desired.


Flounder with Apple Saute

• 3 tbsp. olive oil
• 2 tsp. butter (optional)
• 4 apples sliced
• 1/4 cup sliced shallots
• 1/4 apple juice
• 1 tsp. white balsamic vinegar
• 2 tbsp. veggie broth
• 1 small-medium onion, sliced.
• 2 cloves garlic and 1 inch peeled ginger (minced)
• 1/2 tsp. curry powder (optional)

Heat 1 tbsp. olive oil and 1 tsp butter in pan. Add shallots and onions to pan and sprinkle with salt and pepper. Brown shallots and onions on medium heat for 15 minutes. Add minced garlic and ginger and curry powder, and saute for one minute. Add apples and stir. Deglaze pan with apple juice (or cider). Reduce by 1/2 and add vinegar and veggie broth. Simmer on low until fish is ready.

Bread fish with flour, eggwash and breadcrumbs. Pan fry in oil and another tsp. or so of butter for 3-5 minutes on each side, or until fish flakes. (Fish may be kept warm in 200 degree oven.)

Serve fish over puree, and top with apple mixture.