Hanukkah begins at sundown on December 7. I thought I’d update this post and pass along the recipe for the traditional Israeli breakfast, shakshuka. (What follows is a bit redundant. Sorry. Lots to do today.)
This is an authentic shakshuka. How do I know this? I had it for early lunch one day in Tel Aviv a few years ago. Off the hook good.
We later recreated it at home. Photos are step-by-step using the linked recipe below. I highly recommend making the Israeli Sabbath Twist to go along with it. The texture of the bread is perfect. (Photo and link to that recipe below.)
The recipe is here. Photo at that link was of our first experience with Shakshuka in Tel-Aviv a few years ago. Last week we decided put it on the menu and give it a try ourselves. It’s not hard or as time consuming if you do all of the chopping (except for tomatoes) before you begin. Mr. Big Food and I worked as a team.
The last photo above is just before we put the lid on the skillet for the final five to eight minutes. Traditionally, you want to whites to set but the yolks to be warm but running. We opted to let the yolks get firmer than tradition.
As we were making it, Mr. Big Food commented that every culture has the equivalent of this dish, varying according to regional spice and herb availability. And let’s not forget that it would not have been until the tomato made its way to The Old World that folk in those cultures would have come up with their variations.
I am having a not smooth time, so I thought I’d write about it and bore you to tears. Pull up a chair.
As a wannabe writer, I write two sorts of stories. The first sort is more traditional, in that the stories have linear timelines, although there are flashbacks. These stories differ from genre fiction (sci-fi, mystery, super hero, etc.) because they are character-based. Ordinary people/characters living fairly ordinary lives, acting and reacting to what other characters say and do. There’s plot, but the who is living out the plot is most important.
The second sort that I’m experimenting with is also character-based, but in the scheme of things, plot is the least important element of the story. And this is the sort of story that I’m struggling with.
The prompt is ‘bookmarks.’ After much thinking this is how I started. Note that this will probably NOT make it into the story, it’s more like the premise of the story.
Some of Alice’s books have inscriptions on their inside covers—names and words penned in the flowing cursive of bygone days. Others preserve faded memories in four-leaf clovers, flowers, and leaves pressed between yellowing sheets. Many have ribbons and other bookmarks pointing to pages filled with the marginalia of forgotten souls. Sometimes Alice sits cross-legged on the floor of her big, quiet house—book laid out to catch the light through the bay window—and imagines the people who had penned, pressed, and marked their lives in her books.
The story has three main sections, each only three paragraphs long. In the first paragraph, Alice turns to a bookmark (taken broadly) and imagines and wonders. For example, in the first section there’s a Polaroid of four college-aged girls which has Alice imaging they’ve been friends since junior high and are now home for Christmas vacation after their first semester away at school. Had they stayed close? …
Next paragraph is Alice thinking about her own life. In that first section she’ll think about friendship. In the next (second paragraph) she’ll think about family: I should have loved to have been an Aunt Alice. What innocent mischief we might have gotten ourselves into, my nieces and nephews and I?
The final paragraph in each section presents the reality of Alice’s life. “Alice never married.” (Third section is about lovers/spouses.)
So the first paragraphs are just little happy, pleasant vignettes–Hallmark commercials. The second paragraphs are more stream of Alice’s consciousness. The third, almost newspaper reporting–just the facts. And also in the third paragraphs the background of Alice’s life have to come out. I know who Alice is in great detail, but I need to tell you just what you need to know as we go along in those third paragraphs.
There is a timeline in the order of the three sections: Friends (Alice as young adult), family (middle age), and lovers (old). But you can see it’s not a plot timeline in the strict sense of that happens here–>what happens next.
Also I can’t figure out how to end it but I thought if I get those three friends-family-lovers sections figured out, maybe something will come to me.
For those who may be new to the blog, we have a category of recipes called “Football Food”–hearty appetizers that come out one or two at a time during the course of game day. The whole thing from beginning to end is a stand in for supper. It’s a lot of fun. You could do the same thing if you were binge watching a show or a movie series. Since this coming Saturday features some big college football games, I thought I’d pass these along. Searching, there are 119 hits for “football food” (some are repeats).
Originally published on January 29, 2019. Mr. Big Food tells me there are games coming up this weekend. Yippee. When is Jesus, I mean, Nick going to retire?
THE START OF AN END RUN Our Wonder World: A Library of Knowledge in Ten Volumes Volume Six Sports and Pastimes Indoors and Out. Howard Benjamin Grose, ed. Geo. L. Shuman & Co., Chicago and Boston. 1923.
As has been our habit for many years, we eat Football Food on BIG GAME days. And as The New England Invitational is this coming up Sunday, we will be eating Football Food– appetizers and such eaten before, during, and after the BIG GAME.
Here are some links to great Football Food recipes:
The design of a traditional cathedral is theologically based and instructive in the Faith. Though beautiful, its construction is not arbitrary – it wasn’t arranged simply to look pretty. The layout, artwork, statues, and stained glass windows all serve an edifying purpose.
The plan of a cathedral is cruciform in shape. The north and south transepts (“arms”) represent Christ’s right and left hands on the cross. The entrance at the West end corresponds with His feet; one enters at the foot of the cross and works upward as they approach the altar.
“A rich cheese sauce on the club sandwich gives a new angle to an old favorite.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 14: 500 Ways to Make Tasty Sandwiches (1953)
CLUB SANDWICHES, VARIATION, AND TUNA AND TURKEY VARIATIONS
Serves 8
24 slices bread, toasted, buttered 8 slices cooked white meat of chicken Mayonnaise 16 slices bacon, cooked crisp 16 slices tomato Pickles, olives, celery curls or radish roses (for garnish)
Cover 8 buttered bread slices with chicken meat, spread with mayonnaise to taste, and cover each with another slice of bread. Spread top slice with mayonnaise to taste, place 2 slices cooked bacon and 2 tomato slices on each sandwich, and cover each with remaining toast slice. Fasten each sandwich securely with toothpicks, cut each sandwich diagonally into 4 triangles, and stand them upright on plate. Garnish with pickles, olives, celery curls, or radish roses.
VARAITION
Place a leaf of lettuce on top of tomato before covering with last slice of toast.
TUNA VARIATION
Omit chicken; drain tuna, slice or flake, and arrange on toast in place of chicken.
More leftover turkey sandwiches: Turkey Stack, Turkey Club, Turkey (salad) Sandwich, Club Sandwich and Variations
TURKEY CELERY SANDWICHES
Makes 6
1 C minced cooked turkey meat 1 C chopped celery 1 Tbsp minced green pepper ¼ tsp salt 2 small pickles, chopped (optional) 1/3 C mayonnaise 12 slices bread, buttered Lettuce
Combine turkey, celery, green pepper, salt, pickles (if using),and mayonnaise. Spread mixture evenly on half the bread slices, cover chicken mixture with lettuce, and top each with second bread slice.
From Mrs. Jane Hall, Jackson, MS, The Mississippi Cookbook, compiled and edited by the Home Economics Division of the Mississippi Cooperative Extension Service (1972)
TURKEY (salad) SANDWICHES
Makes 6 sandwiches
1 C cooked turkey meat, boned, minced fine 1/3 C celery, chopped fine 1/3 C white grapes, halved 1/3 C pecans, toasted if desired, chopped Mayonnaise “for spreading” 12 slices sandwich bread
Mix together turkey meat, celery, grapes, pecans, and mayonnaise, and spread mixture evenly on sandwiches.
As with the Turkey Stack sandwich, this is a different spin on the old leftover turkey sandwich.
TURKEY CLUB SANDWICHES
Makes 6 double-decker sandwiches
18 slices hot toast ¼ C mayonnaise Cold cooked turkey meat, sliced thin 6 lettuce leaves 3 small tomatoes, sliced 1 Tbsp chili sauce or more, to taste 12 slices bacon, cooked crisp, still hot 6 stuffed olives 6 sweet pickles
Spread 6 toast slices with mayonnaise, cover each with turkey meat and a lettuce leaf, cover each with a second bread slice, arrange tomato slices on top of second toast slice, spread tomatoes evenly with chili sauce, place 2 bacon strips on top of tomato on each sandwich, and cover each with last toast slices. Cut diagonally, and garnish with olives and pickles. “If necessary, fasten sandwiches together with toothpicks.”
From “Snacks & Lunches, These tasty and nutritious light meals are quick and easy – just right for busy people,” Weight Watchers Magazine Light & Easy New Family Classics (1993)
Calories per serving: 385 calories
TURKEY STACK
Makes 1 serving
¼ of a medium avocado (2 oz.), pared 1/3 C low-fat (2%) cottage cheese 3 slices reduced-calorie white bread 1 oz. sliced cooked turkey meat ¼ C sliced onion ½ of a medium tomato, sliced ½ C shredded lettuce 1 Tbsp plus 1 tsp cranberry sauce
In a small bowl, mash together avocado and cottage cheese. Spread 1 bread slice with half the avocado mixture and top with half of the turkey, onion, tomato and lettuce. Set 1 of the remaining bread slices over the lettuce-topped bread slice, spread with remaining avocado mixture and top with remining turkey, onion, tomato and lettuce. Spread remaining bread slice with cranberry sauce and set over lettuce-topped bread slice cranberry side down.
This is not a monetized blog. But if you read this, you enjoy the good things life has to offer. So I shall share a great deal, and will receive zilch for doing so–except maybe the pleasure of knowing that I’ve shared something good with other human beings.
Coffee.
For decades we’ve been Melitta coffee people. Regular price of an 11 oz can is $6.49, 22 oz., $10.99. They have both ground roast and whole bean, in several different blends. Haven’t raised their prices in years. Through the weekend, everything is 30% off. They have a lot of other stuff like coffee bean grinders, carafes, pour over cones, coffee makers, filters, etc. Never been disappointed. High quality stuff (Christmas presents?). Free shipping on orders of $50 or more.
I usually place an order, which arrives in days, three times a year and we store it in the deep freeze. You do not want to run out of coffee, especially as we approach Holiday Hot Drink Recipe Season.
We had dinner a bit early yesterday so we could watch the Egg Bowl (State vs. Ole Miss) which started at 6:30. Plan was to have dessert while watching. At the last minute, I decided we needed to have a brandy and a coffee to go along with the sweet potato pie, so I got a very nice Melitta decaf and made an Italian pot, and frothed some cream. Even managed to find the demitasse spoons.
Won’t be long until leftovers for lunch, and then… Leftover Turkey Gumbo for supper. One of my favorite parts of the weekend.
From way back. We need to make these again.(Sorry about the typography. Not converting to blocks the way it should.)
These made with leftover Thanksgiving mashed potatoes.
French Potato Fritters are cooked, sieved potatoes mixed with a batter and cooked very much like pancakes, on a hot griddle. Unlike fritters made with raw potato, French Potato Fritters are light and airy—and especially delicious when served with melted butter and freshly grated Parmesan cheese. A convenient aspect of this dish is that the batter may be made in advance and refrigerated until needed. Then, about 30 minutes before you plan to fry the fritters, bring the batter to room temperature.French Potato Fritters are a complimentary side dish for ham, bacon or sausage and eggs. Add hot rolls and coffee for a satisfying brunch or light supper. A delightful variation of pancakes, French Potato Fritters are a delightful way to serve potatoes. Delicious when served with meats or fish, they’re easy, economical and best of all, a real crowd pleaser.
The Creative Cooking Course
CREATIVE COOKING FRENCH POTATO FRITTERS Makes about 8 servings
1 lb baking potatoes, peeled, cut into small cubes, cooked in boiling salted water until tender, drained, passed through a ricer into a mixing bowl, cooled 2 eggs 1 egg yolk ¼ C whipping cream 2 Tbsp butter, melted, plus more for drizzling over cooked fritters, if desired ½ tsp salt ¼ tsp white pepper ½ tsp onion salt 1 C flour ½ C milk Freshly grated Parmesan cheese, for sprinkling over cooked fritters, if desired
Combine eggs, egg yolk, and cream, beat well, and pour mixture into cooled potatoes. Add butter, salt, pepper, and onion salt, and mix thoroughly. Sift flour over top of mixture and stir in with wooden spoon until blended. Add enough milk to make a thick batter-like consistency. Drop from spoon onto a well greased griddle, smooth top, and cook over medium high heat until brown, then turn and brown on other side. Drizzle with additional melted butter or serve with freshly grated Parmesan cheese, if desired.
This evening marks the start of our Thanksgiving weekend. Tomorrow–Marica Cooks Wednesday–I am going anti-Thanksgiving with Mac & Cheese (with Velveeta!) and a ring sausage.* But when Mr. Big Food put this week’s menu together, he decided to get into the spirit tonight with a sweet potato supper pie and a side dish of spinach.
*Yes. I know. For many families mac & cheese is a traditional Thanksgiving dish.
This cookbook is a hoot. If you ever come across it, take it home. You won’t be sorry.
The King started a new church down in the village, right across the bayou from the old one. When asked why, he said, “Well, over there in that church, THEY say ole Pharo’s daughter found the baby Moses in the bull rushes. Over here in our church, WE say that’s what SHE say!” —
John and Glenna Uhler, Royal Recipes from the Cajun Country (1969)
CAJUN COUNTRY VIEUX CARRE YAM PIE
2 C sweet potatoes, boiled, mashed with 4 Tbsp (½ stick) melted butter, cooled ¼ C brandy 3 eggs, beaten ½ C evaporated milk 1 tsp Accent ½ tsp salt 1/8 tsp pepper ½ tsp ground cinnamon ½ tsp ground cloves 1/8 tsp ground nutmeg ½ tsp ground allspice Unbaked 9-inch pie shell
Preheat oven to 350˚. Combine mashed yam mixture with brandy, eggs, milk, Accent, salt, pepper, cinnamon, cloves, nutmeg, and allspice. Fill pie shell with yam mixture and bake about 45 minutes, or until done.
This sounds good. Would be fun to put it in an old fashioned punch bowl. Maybe make an ice ring with the maraschino cherries?
THANKSGIVING CIDER PUNCH
Serves 12 to 15
3 C apricot juice, canned or bottled Juice of 3 large oranges Juice of 3 lemons 1 ½ quarts sweet cider 1 dozen (or so) green maraschino cherries, drained, plus an additional 1 or 2 for each serving glass 1 dozen (or so) red maraschino cherries, drained, plus an additional 1 or 2 for each serving glass Crushed ice
Combine apricot juice, orange juice, lemon juice, cider, and green and red cherries. Serve in tall glasses over crushed ice with additional green and red cherries in each serving glass.
“Serve warm or cold with whipped cream or hard sauce. This recipe is fifty years old or more.”—Henrietta Hodgdon, Springfield, Massachusetts
THANKSGIVING OR CHRISTMAS PUDDING
“Half of recipe will serve 10 or 12.”
5 pints milk 13 large or 18 small common crackers, rolled or ground fine 1½ C sugar ½ C (1 stick) butter 6 eggs, beaten 1 C citron, “mixed with other fruits as used in mincemeat” 1 pint raisins, “heated in enough water to keep from burning,” drained, “some” of the soaking water reserved and mixed with 1 Tbsp baking soda
Preheat oven to 350˚. Scald milk, pour over crackers, add sugar, butter, eggs, fruits, and raisins, add baking soda mixture, pour into a well-buttered baking dish, and bake3 or 4 hours, stirring several times the first hour, reducing oven temperature to slow after pudding starts to cook. “It will turn dark and puff up. Cover after the first hour so it won’t be crusty on top.”
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