Leftover chicken can be used for more than matzah ball soup. (photo from flickr / Edsel Little)
There is a tradition of having chicken for the seder meal, as well as for dinners on other Pesach evenings. Here are some different ways of using the leftovers.
In a soup pot, place water and chicken soup powder or (1 1/2 cups chicken soup), celery, onion and carrots. Bring to a boil, then reduce and simmer until vegetables are partially cooked.
Remove chicken from bones and place in food processor. Process a few seconds. Remove to a bowl.
Add eggs, matzah meal and 1/2 cup chicken soup. Shape into balls. Add more matzah meal if balls don’t seem to hold together. Place in chicken soup with vegetables. Cover partially and simmer 30 minutes.
MINA DE PESACH (I always make a couple of Sephardi dishes during Pesach in tribute to my father’s family. This recipe came from The Recipe Table by Susan R. Friedland, 1994. It makes 6-8 servings.)
5 tbsp vegetable oil 2 cups chopped onions 3 tbsp minced garlic 1 1/2 cups thinly sliced mushrooms 3 cups bite-size pieces cooked chicken salt and pepper to taste 1 cup chopped parsley 5 lightly beaten eggs 5 to 6 matzot 1 cup chicken soup 3 tbsp vegetable oil
Preheat oven to 375°F. Grease a six-to-eight cup baking dish.
Heat five tablespoons oil in a large frying pan. Slowly sauté onion and garlic until translucent, about 10 minutes. Add mushrooms, sauté five minutes and cool. Stir in chicken, salt, pepper, parsley and eggs.
Dip two matzot in the stock until well moistened and lay in baking dish. Spoon half the chicken mixture on top. Cover with one more moistened matzah, the remaining chicken and two remaining matzot.
Pour two tablespoons oil on top and bake for 15 minutes. Sprinkle with remaining one tablespoon oil and bake an additional 15 minutes or until the top is a rich, crisp brown. Let cool for 10 minutes and serve.
CHICKEN-LEEK PATTIES (makes 6-8 servings)
3 leeks, cleaned and cut up 1 cup chopped onions 2 cups cooked, chopped chicken 2 eggs 1 cup mashed potatoes 1/2 cup matzah meal salt and pepper to taste 1 beaten egg matzah meal vegetable oil
Place leeks and onions in a saucepan with water. Bring to a boil. Reduce heat and simmer 30 minutes. Drain and chop in a bowl.
Add chicken, eggs, matzah meal, mashed potatoes, salt and pepper and blend.
Place beaten egg in one shallow dish and matzah meal in another dish. Form mixture into patties. Dip each in beaten egg then in matzah meal. Refrigerate for at least 30 minutes.
Heat oil in a frying pan. Fry until patties are brown on both sides. Drain on paper towels.
Sybil Kaplanis a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications. She leads walks of the Jewish food market, Machaneh Yehudah, in English.
My new BFF, the Air Fryer, has been working a shocking amount of overtime lately. So much so that I’m expecting a call from the Air Fryer’s union any moment, complaining about my employment practices.
Harvey and I often use the Air Fryer three times a day. We might make hardboiled eggs for breakfast, marinated tofu for lunch (me, not Harvey – he’d rather stick forks in his eyes than eat tofu) and, well, dinner could be anything. We cook steaks, salmon and chicken in there, make grilled cheese sandwiches, reheat leftovers and cook veggies in it. The only thing I haven’t tried in there is desserts. And cocktails. Stay tuned. I’m embarrassed to say, but our other appliances are exhibiting textbook signs of jealousy. No small wonder.
My newfound interest in cooking, coupled with our purchase of the Air Fryer, has opened up whole new vistas. The Air Fryer has inspired me to try recipes I never dreamed I’d try. For someone who could easily eat the same meal every day for a month, this is, quite frankly, a revelation.
Generally speaking, I’m the polar opposite of a culinary ambassador. I fit better into the “culinary misanthrope” or “culinary misfit” category. My father used to comment on my indiscriminate eating habits this way: “Shelley would eat out of a puddle.” It was true. As long as somebody else cooked it, I’d eat it. It didn’t matter what it was. But alas, the Air Fryer has lifted me to new heights. I now soar with the eagles and run with the wolves. I apologize for the hyperbole, but I’m so excited, I just can’t hide it. (Nor can the Pointer Sisters.)
So, as I was about to say, I’m constantly in search of new recipes I can incorporate into my Air Fryer repertoire. This week it was polenta fries. Polenta is boiled cornmeal that can be served as a hot porridge-like dish, or it can be allowed to cool and solidify into a loaf/log that can be baked, fried or grilled. I used the pre-cooked loaf/log version because it’s more versatile. It comes in regular and garlic basil flavour and can be purchased at most grocery stores. It’s often referred to as “tubed polenta.”
Having stumbled across numerous recipes for polenta fries, I decided to make it my new food project. I looked up its nutritional value and found that it’s a good source of fibre and protein, it’s gluten-free, rich in complex carbohydrates and antioxidants, low in fat and low in calories. Win-win all around. Polenta has a very convincing personality, especially when you pair it with some yummy dipping sauces.
AIR FRYER POLENTA FRIES 18-oz (500-gram) pre-cooked polenta log pinch of salt and pepper paprika (optional) olive oil spray (or just use olive oil)
Cut the polenta log into french fry-slice pieces and put in a large bowl.
Spray the polenta fries with the olive oil spray or drizzle with olive oil to coat them all evenly. Sprinkle with salt and pepper and paprika (optional).
Place the polenta fries in the air fryer basket in a single layer, leaving space between them.
Bake at 380°F for 18 to 20 minutes, or 400°F for 10 to 14 minutes. Flip the fries halfway through cooking. The outside should be crispy and the inside will be sort of creamy.
Serve with your favourite dipping sauce. I made garlic aioli and lemon sauces, both of which were a big hit.
GARLIC AIOLI 1/2 cup mayonnaise 1 clove garlic minced 1 tbsp lemon juice 1/4 tsp kosher salt 2 tsp olive oil 1/4 tsp pepper
Mix all ingredients together in a small bowl and refrigerate at least 30 minutes before serving.
LEMON DIPPING SAUCE 1/2 cup mayonnaise 2 tbsp lemon juice 2 tsp finely grated lemon zest 1 tsp Dijon mustard salt and pepper to taste
Mix all ingredients together in a small bowl and refrigerate for 30 minutes before serving.
MINT DRESSING 1/2 cup extra virgin olive oil 1/2 cup fresh lemon juice or lime juice 1/4 cup packed fresh mint leaves 3 tbsp honey or maple syrup 1 tbsp Dijon mustard 2 cloves garlic, minced 1/4 tsp fine sea salt 10 twists of freshly ground black pepper
In a food processor (or Magic Bullet), combine all of the ingredients and blend until smooth. Add more salt and/or pepper if necessary.
This dressing will keep well, covered and refrigerated, for up to one week. It’s thinner than the dips, but it’s delicious with everything – it’s great on salads, orzo, tomatoes and cucumber, with parmesan cheese, goat cheese or feta cheese.
While I’m on the topic of dips and sauces, I have to share one of my favourite and simplest recipes – lemon caper butter. I mostly use this on salmon but you could douse any fish in it and not regret it.
LEMON CAPER BUTTER 4 tbsp butter 1 clove garlic minced 2 tsp capers, drained (I always add more) 2 tbsp fresh lemon juice 1 tsp lemon zest 1-2 tsp chopped parsley salt and pepper to taste
In a small saucepan melt butter over medium heat. Once the butter has melted, add the garlic, capers, lemon zest and lemon juice. Cook for two minutes, then season to taste with salt and pepper.
Despite all evidence to the contrary, I can cook. I’m not ashamed to admit that there have been some culinary casualties over the years, but mostly I’ve managed to keep myself and Harvey well fed and out of the ER. And, irony of ironies, the pandemic has given me the opportunity and impetus to try new recipes and new foods, and for that I’m grateful. I’m also grateful for the plethora of restaurants that do takeout and delivery. Never underestimate the power of a great slice of thin crust pizza. Or Chinese food and a movie. No, wait. That’s what we do on Christmas. Now I’m confused. Or maybe I’m Confucius. Whatever. Bon appetit.
Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.
Archer’s Westberry Farms Hive dessert. (photo by Diane Tucker)
Opening several weeks ago, just in time for winter holiday festivities, Archer restaurant is the newest contribution to Vancouver’s fine dining scene from restaurateur Iain Bell, a member of the Jewish community.
Located at 1152 Alberni St., near Bute, the intimate West Coast vibe of the interior perfectly complements the inventive farm-to-table menu created by executive chef Sandy Chen, whose culinary chops include winner of B.C. Chef of the Year and Chef of the Year in the Canadian Culinary Federation national culinary competition. Working together with Chen is director of operations Clement Chan, whose credits are equally as impressive: chef/owner at Torafuku, contestant on Top Chef Canada and Team Canada member at World Culinary Olympics. Their team is ably completed by pastry chef Kiko Nakata and executive sous chef Siosian Tora.
Full disclosure, Iain and his wife Delaina are good friends and a group of us met to enjoy an evening of conversation and great food. We decided to sample the Chef’s Choice menu, as it seemed the best way to test the varied and enticing fare. This menu is available at a cost of $80/person for 10 shared dishes or $120/person for 12 shared dishes, plus tax. The offerings were small plates with local, fresh ingredients.
The burrata and endive salad, featuring warm burrata cheese, roasted beets, greens and toasted walnuts finished with a miso dressing, was my personal favourite. Another pleaser for me was the beautifully presented – in a smoke-filled glass terrarium, filled with objects reminiscent of a West Coast beach on a foggy day – Kusshi oysters on the half shell. The briny taste explosion, enhanced by sour apple, Ikura and miso mayo motoyaki, hit my palate and completed the sensory experience.
Among Archer’s many offerings was a salmon crudo. (photo by Diane Tucker)
Many other shareable courses later, all artfully presented, our group of six argued contentedly about our choices for top three dishes. With consensus reached, in no particular order, the three were: the salmon crudo, local salmon flavoured with compressed jalapeno, black coral, pinakurat coconut nage and topped with a castelvetrano crouton; the dill and coriander chicken wings; and the Westberry Farms Hive, a visually stunning dessert consisting of a meringue hive filled with Westberry Farms blueberry compote, dotted with yuzu curd and lime and Tahitian vanilla crème.
If a tasting menu is not your thing, then the sable fish en papillote with baby zucchini and kabocha squash comes highly recommended, as does the tempura-style rack of lamb with candied shallots. Since the menu changes regularly – remember it’s all about fresh farm-to-table availability – I recommend that you dine here and find your own personal favourites.
The wine list is varied with several wines available by the glass. There is also a decent cocktail and beer menu. Reservations are recommended and can be booked by calling 778-737-6218. The restaurant is open Wednesday through Sunday, from 5:30 pm. Visit archerdining.com.
Leanne Jacobsenwas the Jewish Independent’s sales director for more than 25 years and she continues to be an occasional contributor to the newspaper.
A round challah symbolizes a long life, or the unbroken circle of the full new year to come. (photo by Przemyslaw Wierzbowski)
On Rosh Hashanah, we are supposed to feast. Why? This is said to come from the passage in the book of Nehemiah (8:10): “Go your way, eat the fat and drink the sweet, and send portions unto him for whom nothing is prepared; for this day is holy unto our lord.”
Round, sweet challah
The most common Rosh Hashanah custom for Ashkenazi Jews is the making of sweet challah, primarily round in shape, to symbolize a long life or the unbroken circle of the full new year to come. Some people place a ladder made of dough on top of the loaf, so our prayers may ascend to heaven, or because it is decided on Rosh Hashanah “who shall be exalted and who shall be brought low.” Some place a bird made of dough on top, derived from the phrase in Isaiah: “as birds hovering so will the Lord of Hosts protect Jerusalem.”
According to John Cooper, in Eat and Be Satisfied: A Social History of Jewish Food, the tradition in disparate Jewish communities of baking fresh loaves of bread on a Friday morning has its roots in the talmudic era. The custom was ignored by medieval rabbinic commentators, he writes, but was revived by the Leket Yosher, a report compiled by Joseph ben Moses in the 1400s on the teachings and practices of his teacher, Austrian Rabbi Israel Isserlin; and by Rabbi Moses Isserles, the 16th-century Polish scholar of halachah, at the end of the Middle Ages.
According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. This “double loaf” (lechem mishneh) commemorates the manna that fell from the heavens when the Israelites wandered in the desert after the Exodus. The manna did not fall on Sabbath or holidays; instead, a double portion would fall the day before the holiday or Sabbath.
Pomegranate blessings
The pomegranate is eaten to remind us that G-d should multiply our credit of good deeds, like the seeds of the fruit. (photo from pxhere.com)
On the second evening of Rosh Hashanah, it is customary to eat a new fruit not yet eaten in the season and recite the Shehechiyanu, a prayer of thanksgiving for the first time something happens. It is said that, in Europe, this fruit was often grapes; in Israel today and around the diaspora, it is often the pomegranate.
The pomegranate is eaten to remind us that G-d should multiply our credit of good deeds, like the seeds of the fruit. For many Jews, pomegranates are traditional for Rosh Hashanah. Some believe the dull and leathery skinned crimson fruit may have really been the tapuach, apple, of the Garden of Eden. The word pomegranate means “grained apple.” In Hebrew, it is called rimon – also the word for a hand grenade!
Some say each pomegranate has 613 seeds for the 613 mitzvot, or good deeds, we should observe.
Symbolism of fish
The first course of the Rosh Hashanah holiday meal is often fish. Fish is symbolic of fruitfulness: “may we be fruitful and multiply like fish.” Fish is also a symbol of immortality, a good theme for the New Year, as are the ideas that we should aim to be a leader (the head) and that we hope for the best (to be at the top). Another reason for serving fish might be that the numerical value of the letters of the Hebrew word for fish, dag, is seven and Rosh Hashanah begins on the seventh month of the year.
Importance of tzimmes
Tzimmes is a stew made with or without meat and usually with prunes and carrots. It is common among Ashkenazi Jews, particularly those from Eastern Europe and Poland, and its origins date back to Medieval times. It became associated with Rosh Hashanah because the Yiddish word for carrot is mehren, which is similar to mehrn, which means to increase. The idea was to increase one’s merits at this time of year. Another explanation for eating tzimmes with carrots for Rosh Hashanah is that the German word for carrot was a pun on the Hebrew word, which meant to increase.
Tzimmes also has come into the vernacular as meaning to make a fuss or big deal. As in, they’re making such a tzimmes out of everything.
Lekach & other sweets
Among Ashkenazim, sweet desserts for Rosh Hashanah are customary, particularly lekach, or honey cake, and teiglach, the hard, doughy, honey and nut cookie. Some say the origin of the sweets comes from the passage in the book of Hosea (3:1): “love cakes of raisins.” There is also a passage in Samuel II (6:10) that talks about the multitudes of Israel, men and women, “to every one a cake of bread and a cake made in a pan and a sweet cake.”
Ezra was the fifth-century BCE religious leader who was commissioned by the Persian king to direct Jewish affairs in Judea and Nehemiah was a political leader and cup bearer of the king in the fifth century BCE. They are credited with telling the returned exiles to eat and drink sweet things.
According to Cooper’s Eat and Be Satisfied, references to honey cake were made in the 12th century by a French sage, Simcha of Vitry, author of the Machzor Vitry, and by the 12th-century German rabbi, Eleazar Judah ben Kalonymos. By the 16th century, lekach was known as a Rosh Hashanah sweet.
Among the Lubavitch Chassidim, it was customary for the rebbe to distribute lekach to his followers; others would request a piece of honey cake from one another on Erev Yom Kippur. This transaction symbolized a substitute for any charity the person might choose to receive, like the traditional kapparot ceremony, where, before Yom Kippur, one transfers their sins to a chicken.
Some Sephardi customs
Food customs differ among Jews whose ancestors came from Spain and Portugal, the Mediterranean area and primarily Muslim Arab countries. For example, whereas Ashkenazim dip apple in honey, some Sephardim traditionally serve mansanada, an apple compote, as an appetizer and dessert, according to Gil Marks (z”l) in The World of Jewish Desserts.
Just as gefilte fish became a classic dish for the Ashkenazi Jews, baked sheep’s head became a symbol – dating back to the Middle Ages – for many Sephardi Jews for Rosh Hashanah. Some groups merely serve sheep brains or tongue, or a whole fish (with head), probably for the same reason – fruitfulness and prosperity and new wishes for the New Year for knowledge or leadership.
The Talmud mentions the foods to be eaten on Rosh Hashanah as fenugreek, leeks, beets, dates and gourds, although Jewish communities interpret these differently. According to Rabbi Robert Sternberg in The Sephardic Kitchen, Sephardi Jews have a special ceremony around these and sometimes other foods, wherein each one is blessed with a prayer beginning “Yehi ratzon” (Hebrew for “May it be thy will”). The Yehi Ratzones custom involves preparing in advance and then blessing the Talmud-mentioned foods, or dishes made with the foods, as well as over the apples and honey, the fish or sheep head (some substitute a head of lettuce or of garlic) and pomegranate. In doing this, people recognize G-d’s sovereignty and hope He will hear their pleas for a good and prosperous year.
Sybil Kaplanis a Jerusalem-based journalist and author. She has edited/compiled nine kosher cookbooks and is a food writer for North American Jewish publications.
A Caplansky’s Deli fan takes a selfie with the restaurant’s founder, Zane Caplansky. (photo from Zane Caplansky)
As Zane Caplansky describes it, his journey in the world of deli, which ultimately led him from Toronto to Tofino, began on a hot summer night in 2007.
Sitting in a bar on Toronto’s Dupont Street, Caplansky was “hangry” (hungry and angry). He thought to himself, “Why can’t you get a decent smoked meat sandwich in this city? I am going to have to do it myself.” Toronto offered nothing that, to his tastes, compared to Schwartz’s Deli in Montreal.
As a child, whenever grownups would ask what he wanted to do when he was older, he said he wanted to own a restaurant. As an adult, he had worked in restaurants in every capacity, from dishwasher to manager, but not as an owner.
“That night, in a fit of hanger, I had a deli epiphany. Deli is so me. Deli has shtick, deli has chutzpah, deli has flavour. I am not a fine dining or fast food person. I am a deli guy,” he told the Independent. “That night, I resolved that this is what I was going to do.”
He opened Caplansky’s in 2008 in a dive bar in the Little Italy neighbourhood – it began as what many regard as Toronto’s first “pop-up restaurant.”
Shortly thereafter, David Sax, author of the book Save the Deli, wrote a piece for the Globe and Mail about the return of Jewish food to downtown Toronto.
“Every Jew in the city saw that headline and we got slaughtered. Everyone showed up and wanted a sandwich,” said Caplansky.
Following that success, he started what was to be his flagship location, not far from Kensington Market. There is also a Caplansky’s Deli at Toronto’s Pearson Airport in Terminal 3.
After a few years, the stresses of running the downtown business and continued complications with his landlord led him to consider a change.
In December 2017, he had a conversation with his wife, who hails from Tofino. “We were in the guest room of my in-laws when we decided to close the downtown Toronto restaurant and move here,” he said. “Now we are living our dream. The restaurant at the airport has afforded us the financial freedom to do what we have done.”
From 2011 to 2016, Caplansky had a line of mustards. From its earliest days, the restaurant used the mustard on all the food items it sold, and people would send him emails, asking how they could get some for home.
When considering what to do after settling in Tofino in early 2019, Caplansky returned to the idea of mustard. Later in 2019, when he was asked by the Toronto Blue Jays to open a kiosk at Rogers Centre, he saw it as an opportunity to relaunch the product.
“The aura of Major League Baseball is a very special thing. And the mustards were a hit,” he said. “As a Blue Jays fan, it was such a big deal to see fans eating my food in the stands.”
When the pandemic struck in March 2020, Caplansky was prepared. People started ordering products online and, as Caplansky recounts, business boomed. Retailers and distributors, too, were receptive to working with him and his products are now sold in nearly 500 retailers across Canada and the United States. His biggest problem, he said, is keeping up with demand.
“It’s going at a pace I never would have imagined,” he said.
Presently, Caplansky is focusing on four key mustards: ballpark, old fashioned, horseradish and spicy.
“To me, deli is the food you celebrate with. Our mustard connects with people to a degree that I never truly appreciated or anticipated. The secret ingredient of our product is resilience. I think people really identify and connect with it,” he explained.
Caplansky takes pride in creating what he calls a “unique quirk” around his deli. Oftentimes, people would come into the restaurant and tell him that, despite its mere 15-year history, they remember coming into Caplansky’s with their parents and grandparents. Despite this chronological impossibility, he would never correct them.
“It was amazing to us that people thought that it had been around forever. The idea of a deli holds a place in people’s minds,” he mused. “It’s truly a blessing.”
The entrepreneur has appeared on CBC’s Dragons’ Den several times and been a regular on Food Network Canada.
Winnipeg has had a bagel renaissance. It’s not exactly a bagel mecca, and these are definitely not the New York City bagels my husband was raised eating. However, the recent bagel trends here are a step forward.
In the earlier days of the pandemic, summer 2020, my kids and I were out at the park when we met another family who seemed to recognize us, I’m not sure from where. I was surprised when they struck up a conversation but we had such a nice moment. Now that we’ve all spent so much time on our own, I have come to realize how important these outdoor encounters can be to our health and well-being.
Towards the end of the chat, these kind strangers handed us a bagel, straight from a brown paper bag that contained a couple dozen, as my twins were missing snack and getting hangry (hungry angry). We divided it up and ate. Ohhh. It was good. Not exactly a Montreal bagel, more like a combination between a New York City and a Montreal bagel, but definitely better than anything I’d ever had in Winnipeg.
I rushed home to tell my husband how to acquire more of these. Bagelsmith was, at that time, almost an underground bakery with a simple website. It didn’t have an open storefront, due to the pandemic, but if you got online right at 8 p.m. Sunday night, you could get bagels delivered on, say, a Tuesday or Thursday afternoon. There were also schmears, but these all had strange things mixed in with the cream cheese, which my purist spouse could not abide even considering. Soon, we were up to ordering three or four dozen of these at a time.
It should be noted that these bagels have a hole in the centre and are properly boiled but, although we enjoy sesame, poppy or everything bagels, they have way too many seeds for our taste. In fact, we’ve collected the seeds from the bottom of a paper bag, filled a spice jar with them and used them for challah toppings. (That is way too many seeds for a house with kids in it. They get everywhere and our dog doesn’t like them!)
I clarify all this because we have been treated to all kinds of bagels over the years that, quite frankly, are not bagels. Round things with a hole perhaps, but they haven’t been boiled, or boiled things that have no hole, or varieties that are absolutely abhorrent to a purist. The Big Nope – blueberry bagels. We’ve lived in a variety of places, including North Carolina, Kentucky and Buffalo, N.Y., and had to do without, because some bagels aren’t worth the calories.
My husband spent part of his childhood getting pletzels and biales from Kossar’s on the Lower East Side in New York and bagels from Russ and Daughters. (Of course, in New York City, there are a lot of good bagel places!) His grandparents and the extended Eastern European family have strong memories of what things should taste like. He has very high standards. Years ago, on a work trip to Montreal, his colleague and good friend (who happens to be Muslim), took my husband on a tour of all the famous Montreal bagel places. Then, the friend loaded him up with so many bagels and so much Montreal smoked meat that it was hard to carry it all home on the plane. This is the kind of love they have for each other, a perfect experience – two longtime colleagues who affectionately value each other through food!
Back to Winnipeg … as the bakery grew and the pandemic situation changed, there were times when we could not get these bagels delivered. The bakery was downtown in a spot that wasn’t far away but was hard to negotiate by car. I even figured out that the bagel baker had children who went to our kids’ school. However, when everybody’s in remote school, that morsel of information is useless. When we couldn’t get them delivered, we went without. This wasn’t a life or death situation. I baked our bread regularly and, when the local bakery was open, we got sourdough bread, baked in a wood-fired oven.
You may think that I could try harder, and maybe that’s true. I bake lots of bread, but draw the line at any recipe that takes more than 24 hours or is fidgety. I leave croissant production, bagel boiling and sourdough to the experts. After one multi-day sourdough experiment in hot weather in Kentucky, we agreed that, while the pink thing I grew was definitely alive, it wasn’t likely to be edible or safe. Lucky for me that my husband is a scientific researcher, because that weird starter attempt was not worth the risk to health and safety.
OK, back to our bagels. A huge thing has happened. Our favourite, artisanal, expensive bagel bakery has opened a second shop, and it’s easy to get to and just about in the neighbourhood. Today was the grand opening. It was also our 24th wedding anniversary.
My husband went out in between work meetings and came home with two dozen – yes, 24 – bagels. No, it’s not flowers or wine or a fancy meal, but to my partner, this is as good and romantic as it gets.
Bagels are an ethnic delight for Polish Jews. To be honest, I wasn’t raised with steady access to good bagels, growing up in Virginia. Bagels weren’t my (more North American assimilated, with some Western European roots) family’s biggest food focus. However, the Talmud speaks to this, too. We have a papercut, framed in our kitchen, of this phrase. Check out Pirkei Avot 3:17 – “No bread, no Torah. No Torah? No bread.” If you don’t have food, you can’t learn properly and without learning? You can’t earn your bread, either.
So, here’s to a good bagel, and a person, a partner, with whom I can continue to learn and grow. Here’s to another 24 years. L’chaim! B’tayavon. Enjoy your meal. Eat in good health!
Joanne Seiffhas written regularly for CBC Manitoba and various Jewish publications. She is the author of three books, including From the Outside In: Jewish Post Columns 2015-2016, a collection of essays available for digital download or as a paperback from Amazon. Check her out on Instagram @yrnspinner or at joanneseiff.blogspot.com.
Markus Spodzieja, owner of the Bikery, the first and only certified kosher bakery on Vancouver Island. (photo from the Bikery)
Victoria’s Jewish community and area foodies received welcome news for their taste buds this summer. For the past four months, the Bikery, the first and only certified kosher bakery on Vancouver Island, has been operating at a permanent address, the Victoria Public Market, 1701 Douglas St. Until now, local households that wished to keep kosher would either bake their own breads or order from Vancouver.
As its name implies, the Bikery had, before moving to the market, been selling its goods from a bicycle – a 250-pound mobile vending bicycle to be precise – as part of a pilot project for the City of Victoria’s Mobile Bike Vending Permit. Started in 2017, the program gave local business owners the chance to operate a service via bicycle.
“I figured that the streets of Victoria could use more pretzels, so I rented out some kitchen space and built a box for the back of my bike, becoming a pedal-powered pretzel peddler,” Bikery owner Markus Spodzieja told the Jewish Independent.
In 2020, Spodzieja, along with his business partner Kimanda Jarzebiak, established a connection with Rabbi Meir Kaplan of Chabad of Vancouver Island. Though COVID-19 arrived on the scene shortly thereafter, the positive trajectory of the Bikery was not derailed.
“During the pandemic, as people became isolated at home, I pivoted my roadside-vendor business model to a delivery service and expanded my menu to include breads, buns and, most importantly and coincidentally, challah. After a few months of biking bread around the city, my now-business partner contacted me requesting weekly challah for her community’s Shabbat dinners,” Spodzieja said. “As the weekly orders began to grow, we arranged a meeting to discuss the need for a kosher bakery in Victoria, and spent the following nine months working out of Chabad of Vancouver Island perfecting our new menu.”
Since the Bikery’s pretzel beginning, the choices have expanded. Spodzieja’s selection now includes bagels of all sorts: poppyseed, cinnamon raisin, plain, and everything seasoning.
In addition, the Bikery presently offers classic challah loaves, braided challah, honey-apple challah, mini challahs, pocket pitas, pretzel buns, and hamburger and hot dog buns. It also serves up confections reminiscent of the Old World, such as rugelach filled with a home-made hazelnut spread, lemon poppyseed muffins, linzer cookies, kipferl cookies and a “personal-sized, decadently spiced” honey cake.
And there are still pretzels of all kinds on the menu, from the original “sweet and salty and chewy” to the chocolate drizzle pretzel “dedicated to the sweet tooth in all of us.” There is a roasted garlic and rosemary pretzel, each batch of which contains an entire head of garlic. As well, there is a cinnamon sugar pretzel, which, as the Bikery’s website asks, “Who needs a mini donut when you’ve got a pretzel with an ample dusting of sugar and locally processed cinnamon?” There is even the blending of two baked worlds – a pretzel bagel, which the Bikery touts as offering “the soft chewyness of the bagel combined with the salty flavour of the pretzel.”
The child of a German-Polish household, Spodzieja spent a lot of time in his youth in the kitchen. Both of his parents went to culinary school and his father ran a bakery in Campbell River.
A kosher challah made at the Bikery in Victoria. (photo from the Bikery)
“Little did I know that, growing up, baking would become a sort of unconscious habit. And while now I hold a BFA in acting, it gave me the life skills I needed to turn my baking hobby into something that better benefits my community,” he said.
For the time being, Spodzieja said, his focus is “working to establish ourselves into the Victoria Public Market, work on some new menu additions and [to] ensure the integrity of our products as we continue to grow. Rest assured, we have plenty of ideas coming down the pipe. We’ll just have to wait and see as they arrive.”
The Bikery is certified pareve kosher by BC Kosher Check and supervised by Chabad of Vancouver Island. Besides being kosher, most of the items sold at the Bikery are vegan as well.
The Bikery also strives to be environmentally friendly. Not only is its kitchen 100% electric powered, but all deliveries are made by a combination of bicycle and EV car. Its minimum fee for delivery is $10. Deliveries usually cover a radius of five kilometres, but it has temporarily expanded to 15 kilometres.
Victoria’s Public Market is situated close to City Hall and Centennial Square and is a few blocks away from the Empress Hotel and the Parliament Buildings. It is housed in a building that operated for several decades as a Hudson’s Bay department store. Located toward the back entrance (near free two-hour parking), the Bikery shares the market with, among others, a high-end chocolatier, a vegan butcher shop and an exclusive kitchenware store.
For more information or to place an order, visit thebikery.ca.
Sam Margolishas written for the Globe and Mail, the National Post, UPI and MSNBC.
Chanukah treats will be plentiful at the JCC Chanukah Market. (photo from JCCGV)
Come celebrate the Festival of Lights on Nov. 28 at the first-ever Chanukah Market. From 11 a.m. to 5 p.m. that day, the parking lot at the Jewish Community Centre of Greater Vancouver will be transformed into a marketplace for all to enjoy.
Under large heated tents, visitors will be able to shop at arts and crafts vendors, peruse affordable art, seek out that perfect gift, enjoy live, all-ages entertainment and participate in family activities – or just soak up the ambiance and enjoy a nosh from one of the food vendors on site. The day’s festivities will culminate in the lighting of the first candle on the chanukiyah at sundown.
Performances will include the music of Tzimmes, singer/guitarist Anders Nerman, children’s entertainer Monika Schwartzman, the Vancouver Jewish Folk Choir, singer-songwriter Auto Jansz, the klezmer sounds of the Klezbians plus other bands and singers, dancers and surprises. Kids and their families will find lots of things to do, from playing on bouncy inflatables to joining in some hands-on art-making specially designed and delivered by the JCC early childhood department.
More than 20 vendors will be on tap to offer jewelry and other creative, useful and decorative items and chachkas. In addition, an 11-member arts and crafts group is presenting an exhibition and sale, offering items such as giclée prints, ceramics, woodwork, glass design, photographs and textiles.
Food trucks and vendors will offer Mediterranean and Mexican cuisines – and Chanukah treats, including latkes and sufganiyot.
The market is presented with the assistance of Canadian Heritage and admission is free with a donation to the Jewish Food Bank. For the full vendor list and more information, visit jccgv.com/chanukah-at-the-j.
– Courtesy Jewish Community Centre of Greater Vancouver
Dates being harvested from Hannah, a tree germinated from ancient seeds in Israel. (screenshot from arava.org)
The Mediterranean Diet is not a recent lifestyle development, but rather a form of eating going back to ancient times.
Based on the foods consumed by people living near the Mediterranean Sea, this diet contains lots of olive oil, legumes, unrefined cereals, fruits and vegetables. It includes fish and dairy products, such as cheese and yogurts. It allows for wine drinking and a bit of meat.
From the specialized field of Israeli agro-archeology, we can get an idea of what people once grew and ate – and a number of these foods are mentioned in the Torah.
In some instances, the sages understood why certain foods were healthy, as seen in this quote from Tractate Ketubot of the Babylonian Talmud: “Dates are wholesome in the morning and in the evening. They are bad in the afternoon, but, at noon, there is nothing to match them. Besides, they do away with three things: evil thoughts, sickness of the bowels and hemorrhoids.”
In September 2020, the Arava Institute harvested 111 very special dates – the first fruit of Hannah, a tree sprouted from a 2,000-year-old seed and pollinated by another ancient Judean date tree. Dr. Elaine Solowey, director of the Centre for Sustainable Agriculture of the Arava Institute, and Dr. Sarah Sallon, director of the Louis L. Borick Natural Medicine Research Centre of Hadassah Hospital, harvested these ancient dates in the culmination of a decades-long experiment to raise the biblical-era Phoenix dactylifera (date palm) from the dead. The date seeds were originally discovered in the 1960s, when Yigal Yadin excavated Masada.
And, in January 2021, Israeli archeologists published the discovery of thousands of olive pits off the southern coast of Haifa. These pits were embedded in stone and clay neolithic structures in a now-submerged area, but one that was probably once part of the northern coast. They date back to about 4600 BCE.
Tel Aviv University archeologist Dafna Langot points out that these pits were not from olives used for oil because, in the production of olive oil, the pits get crushed and, in this find, the pits were mostly still intact. The site’s proximity to the Mediterranean Sea may indicate that the seawater served to de-bitter, pickle and salt the olives. (To read the article “Early production of table olives at a mid-7th millennium BP submerged site off the Carmel coast [Israel],” visit nature.com/articles/s41598-020-80772-6. BP stands for “before the present.”)
There is no biblical reference to olive eating itself. But, at the ceremony in which Moshe’s brother Aaron and Aaron’s sons become the priests over the ancient Hebrews, they ate matzah with oil olive (Exodus 29:2). Indeed, olive oil seems to have the edge over olives as seen in R. Yohanan’s warning: olives cause one to forget 70 years of study, olive oil restores 70 years of study (Babylonian Talmud, Horayot 13b). Yet, in Numbers Rabbah 8:10, proselytes are praised using a comparison to olives: “just as there are olives for eating, preserving and for oil … so from proselytes came Bible scholars, Mishnah scholars, men of commerce and men of wisdom, men of understanding.”
Around the ancient Hula Lake – referred to by researchers as Gesher Benot Yaakov or GBY – Israeli archeologists have discovered different types of nuts, dating back to the Lower Paleolithic period (1.5 million to 200,000 years ago). Two types of pistachio nuts (Pistacia atlantica and Pistacia vera) are said to have been gathered there. (See “Nuts, nut cracking, and pitted stones at Gesher Benot Ya’aqov, Israel,” at pnas.org/content/99/4/2455.)
Pistachios are one of only two nuts mentioned in the Bible. Pistachios may have grown in the Garden of Eden (Genesis 43:11). Legend has it that the Queen of Sheba declared pistachios were to be enjoyed only by royalty, even decreeing that it was illegal for commoners to grow pistachio trees. The nuts were considered an aphrodisiac.
In the Middle East, both Muslims and Jews prepare pistachio-filled baklava for holiday celebrations.
In biblical times, barley was used as fodder for donkeys and horses so, if a person ate barley, it was a sign they were poor. (photo by Alicja / Pixabay)
On the Gezer Calendar, which dates back to King Solomon’s era, the springtime months of Iyar and Sivan are noted as the time for harvesting barley, the first grain to ripen in Israel. On the status scale, however, barley was held in low regard. It was used as fodder for donkeys and horses (I Kings 5:8). Thus, in biblical times, if you ate barley, it was a sign you were poor. At recent Israeli archeology digs, onsite workers collected barley seeds from the epipaleolithic period, some 20,000 to 10,000 years BP.
In addition, Israeli archeologists have identified 1,000-year-old eggplant seeds. They found the seeds in cisterns located in an ancient market complex that was discovered in Jerusalem’s Givati Parking Lot dig, more or less across from the Old City’s Dung Gate. The cisterns apparently had been left behind in either cesspits or garbage pits and the eggplant seeds had neither rotted nor disintegrated. Researchers surmise that the market stall owners used garbage pits to hold their unused stock or to discard damaged produce. Eggplant seeds found in cesspits were seeds consumed and naturally eliminated.
Eggplants are well-traveled. According to the late Gil Marks, in his cookbook Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World, eggplants originated in India some 4,000 years ago. By the fourth century CE, eggplants arrived in Persia. From, there they were “picked up” by Arabs, who probably brought them to Spain in the ninth century. Claudia Roden writes in her book The Book of Jewish Food: An Odyssey from Samarkand to New York that Jews came to be associated with eggplant when they fled the Almohades and Almoravides and when the Inquisition banished them from southern Italy.
Seeing that pomegranates are part of the Rosh Hashanah table, I’ll close with some information about the ancient fruit, one of the seven species mentioned in Deuteronomy 8:8. The Roman Pliny the Elder, who died in the 79 CE eruption of Mount Vesuvius, also had something to say about this juicy fall fruit – he wrote that the wild pomegranate seed, taken in drink, is curative of dropsy (edema).
Pomegranate seed oil contains high concentrations of Omega 5, which is believed to be one of the most powerful antioxidants in nature. Prof. Ruth Gabizon and Prof. Shlomo Magdassi from Hebrew University and Hadassah Hospital are hopeful that their pomegranate seed oil research will lead to a way of slowing down or lessening the effects of degenerative brain diseases.
A 2020 report by other researchers, which was published in The American Journal of Clinical Nutrition (doi.org/10.1093/ajcn/nqz241), contends that pomegranate juice helps maintain visual memory skills in middle-aged and older adults. The authors of the study state that it could have a potential impact on visual memory issues commonly associated with aging.
The old Mediterranean diet continues to provide new promise.
Deborah Rubin Fields is an Israel-based features writer. She is also the author of Take a Peek Inside: A Child’s Guide to Radiology Exams, published in English, Hebrew and Arabic.
Cookie + Kate’s creamy roasted carrot soup, as made by the Accidental Balabusta. (photo by Shelley Civkin)
Nothing screams for comfort food quite like a COVID-19 pandemic. And nothing spells comfort food quite like soup. So, while the spirit of sharing is upon me, I present to you: roasted carrot soup. I’d love to say I made the recipe up, but you know I’d be lying. Credit where credit is due, and all that. It’s a recipe by blogger Kate, who, along with her canine sidekick, Cookie, make up the duo Cookie + Kate. (Why the dog gets top billing, I don’t know. Maybe he’s the taste-tester?)
I suppose it was one of these endless pandemic days where I was stumped for dinner ideas and thought – soup. It’s filling, especially if you add a nice sourdough or baguette, and you don’t need to make a bunch of other stuff, really. A salad, maybe? Perfect for lazy cooks.
The Cookie + Kate recipe is easy, if time-consuming, but you won’t regret it, I promise. And it’s creamy and dreamy, with no dairy in it at all. Prosaic as it sounds, this soup is like hitting the culinary lottery. Don’t be put off by the multitude of instructions; it’s worth every single one. Being a lover of platitudes, you know what they say – the journey of a thousand miles begins with a single step.
CREAMY ROASTED CARROT SOUP
2 pounds carrots 3 tbsp extra-virgin olive oil, divided 3/4 tsp fine sea salt, divided 1 medium yellow onion, chopped 2 cloves minced garlic 1/2 tsp ground coriander 1/4 tsp ground cumin 4 cups chicken broth or vegetable broth 2 cups water 1 to 2 tbsp unsalted butter 1 to 1 1/2 tsp lemon juice, to taste freshly ground black pepper, to taste
Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment paper.
Peel carrots then cut them on the diagonal so each piece is about a half-inch thick at the widest part.
Place carrots in a plastic bag with two tablespoons olive oil and half teaspoon salt. Massage them so all carrots are coated in oil. Arrange on the baking sheet in a single layer.
Roast carrots until they’re caramelized on the edges and easily pierced with a fork, 35 to 40 minutes, flipping halfway.
Once the carrots are almost done, warm the remaining one tablespoon olive oil in a soup pot over medium heat until shimmering. Add the onion and quarter teaspoon salt. Cook, stirring occasionally, until the onion is soft and turning translucent, five to seven minutes.
Add the garlic, coriander and cumin. Cook until fragrant while stirring constantly, about 30 seconds to one minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon.
Add the roasted carrots to the pot once they’re cooked. Add the butter, lemon juice and pepper. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook for 15 minutes.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Don’t fill past the maximum fill line.)
Blend until completely smooth. Add additional salt and pepper if necessary. It’s ready to serve.
Keeps well in the refrigerator, covered, for about four days, or for several months in the freezer. But, believe me, it won’t make it to the freezer.
APPLE RUM NOODLE KUGEL (Since it is mere weeks until Pesach, now is the time to get your kugel on. This one is a boozy take on the traditional apple noodle kugel. It’s sweet, slightly alcoholic and scrumptious.)
2 tbsp unsalted butter 3 large apples, peeled, cored and diced into 1/4” to 1/2” pieces 12 oz curly broad egg noodles 4 eggs 1/2 cup brown sugar 1 tsp vanilla extract 2 tbsp rum 1/2 tsp ground cinnamon
Preheat oven to 350ºF. Grease a 9”-by-13” baking dish.
Begin heating a large pot of water.
Melt one tablespoon butter over medium-high heat in a large skillet and add the apples. Cook, tossing in the pan, until they begin to colour and are slightly tender, about five minutes. Remove from heat.
When the water comes to a boil, add the noodles. Cook as per the package instructions, then drain through a colander and add them to the pan with the apples. Add the remaining tablespoon butter and toss together until the butter melts. Set aside to cool.
Beat the eggs in a large bowl. Add the sugar and beat together. Beat in the vanilla, rum and cinnamon.
Add the noodles and apples and fold everything together. Pour into the prepared baking dish.
Bake covered with foil, for approximately 20 minutes, then uncovered for the remaining 20-25 minutes, until the kugel is set and the sides are browned. If you like the noodles crispier on top, remove the foil a bit earlier. Allow to sit for at least 10 minutes before serving.
The rum makes it just a little naughty, and exceedingly rich-tasting. Definitely company-worthy. Not that we can have people over during a pandemic, but still. Like my father Sidney, alav hashalom, used to say: “I’m the most important company in my own home!” That, by the way, was his standard response whenever anyone asked him why he always used a linen napkin (even at breakfast). The fact was, the paper ones slipped off his lap, but never mind. He deserved the best.
When everything you need to know about 2020 (and 2021, so far) can be summed up by Velcro, Spandex, Zoom and facemasks, it’s nice to kick it up a notch just for, well, no good reason at all, except that you can. So, treat yourself to a little mid-week decadence and throw in that kugel rum. You might even want to indulge in a little shot glass of the stuff before dinner, just to round out the meal. Or not.
Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.
