BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘Jewish

Ha-la for Rosh Hashanah (and Our Two-Year Anniversary)

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20 oz. Ring O' Challah from New Morning Bakery in Corvallis. The stuff is more dense, eggy and sweet back East, but this is a decent substitute. Hä-lä, as the bakery spells it out phonetically, is no longer a rare delicacy here.

Our first night in Corvallis, almost exactly two years ago. Funny, Dan has returned to sleeping on the floor some. He thinks it's good for his back. We need to get a tatami mat.

It’s September 2010, which means we’ve been here exactly two years now. Though after another summer mostly out of town, it somehow feels like we’re moving in once again. It’s a time of new beginnings. With the new school year and approach of fall (it’s friggin’ cold here!), somehow it makes more sense to celebrate the new year now instead of in January. It also just so happens to be the two-year anniversary of this blog!

Yet walking around the Corvallis Farmers’ Market yesterday with a gal from back East who is new to town, I realized how comfortable I’ve finally gotten here. I’m especially grateful for the farmers, chefs and activists who make our local food community so vibrant.

Speaking of Rosh Hashanah, this article on kreplach, the Yiddish dumpling, made me nostalgic. I only made them with Nonny (and my mother) once, but I have fond memories of rolling out the dough and stuffing the wontons that day. Nonny’s mother’s kreplach recipe calls for cinnamon-spiced chopped brisket or roast beef, but any leftover meat can be used. Maybe I’ll try a vegetarian version, since we feel compelled to eat less meat these days.

Any other Jewish foods (Ashkenazi or otherwise) to out try this time of year? I plan to make Stuffed Swiss Chard (like dolmades) once I stop testing Hangzhou recipes for my next NPR column. Enough Chinese food already:)

Local challah, local Honeycrisp apples from First Fruits Orchard, local Honey Tree Apiaries honey for a sweet new year. Plus, a real honey wand I picked up in Brazil. Now, I see the beauty of these things. Less sticky mess when drizzling honey.

Written by baltimoregon

September 9, 2010 at 11:14 pm

Hello Challah

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dsc02338dsc02346Never expected I’d be invited to help make challah here in Corvallis, where it first appeared to be an exotic delicacy. But Chef Intaba knows I want to beef up my baking skills, so she invited me to come by the restaurant last night to help her out.

Let’s just say a six-braid challah should be left up to the pros. It was like complicated knitting. So we each did a three-braid (just like doing hair) and stuck the two together for the second loaf (on the right). Great trick, huh? I’m not sure what dough recipe Intaba used, but it had citrusy accents from orange zest. Could you add vanilla too? I like it a bit on the sweet side. Anyone have a good challah recipe to share?

Before challah braiding, I made my own Mediterranean pesto, feta, roasted red pepper, roasted garlic, Kalamata pizza, which Intaba showed me how to roast in Firework’s outdoor clay oven. She also made a spectacular Viennese Jewish pear, walnut and poppy seed pastry tart, substituting Oregon pears for the apples the recipe called for.

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Written by baltimoregon

March 28, 2009 at 1:37 am

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