Bamidbar is referred to as the Book of Numbers, but the definition is actually In The Desert.  The Jewish people are wandering on their way to the Holy Land.  The destination is certain, but the path remains unclear.  The Levites carry the equipment to construct and deconstruct the Mishkan and the 12 tribes following in tight formation.  It reminds me of a picnic and it is the perfect time of year for just that.   With this week’s Shabbat menu, we pick camping/picnic friendly foods that travel well and are perfect for wherever your lunchtime wanderings may take you.

Sushi Roll

Sushi or a Sushi Salad is a really great first course that can be eaten anywhere.

Pulled Chicken Sliders with Mango Barbecue Sauce

Potato Salad with Arugula and Tomato

Pink Lemonade Bars

Click here for last year’s Bamidbar Menu.

Most people associate the upcoming Shavuot holiday with buttery blintzes and dense delicious cheesecakes. The custom to eat dairy is an ancient one. It speaks to the event marked by Shavuot: the giving of the Law, the Torah.

The story goes that before the Jewish people received the Torah at Sinai; the laws of Kashrut would have been unfamiliar to them. Once they received the Torah, however, the people became aware of the vast body of law related to meat, for instance, ritual slaughter, how to identify kosher animals, kashering techniques, and the need to separate milk and meat.

Am Yisrael (the Nation of Israel) realized it had a lot to learn. Rather than err in their observance of these new laws, the Jewish people decided to stick to eating dairy foods, a much less complicated affair, until such time as they could bone up on the laws associated with meat and its preparation. Fable or fact, this is the story behind the custom of eating milk products on Shavuot.

At the same time, there remains a strong custom for observant Jews to eat meat at holiday meals. This custom goes back to the idea that eating meat and imbibing wine gives simcha (happiness), a necessary emotion at holiday time! In order to cover their bases, many observant Jews will have at least one meat meal over the Shavuot holiday, and one dairy meal. In my home, we have meat at first meal, which would, according to the Shavuot story, fall during the time before the giving of the Torah, which occurred at sunrise the next morning.

I make the same main course dish every year for the first evening meal of Shavuot, meat lasagna interspersed with layers of mock tofu “cheese.”  I think of this as my personal Shavuot joke, since the dish appears to be a forbidden mixture of dairy and meat. According to my personal narrative, we wouldn’t have known better than to mix meat and milk because it’s nighttime and we haven’t yet received the Torah! My lasagna joke morphs into a great talking point for teaching my children the story of Shavuot.

This is a great dish that gets better and better each time it is reheated. It can take lots of standing time on a warming plate or in a low oven. It can also be assembled in advance, which is a boon to me as a mother of 12 and a fulltime writer at kars for kids. Being strapped for time, I’m always grateful to count on recipes that can be made ahead.

Make my Meat Lasagna and surprise everyone at your table this year.

Photo credit: Natan Epstein

Cook and food writer, Ruth Joseph, and former food editor of the Jewish Chronicle, Simon Round came together to bring us a compendium of Jewish recipes in the new cookbook, Traditional Jewish Cooking.  This book takes you on a culinary journey, from the warm climates of Africa and the Middle East to the cooler temperatures of Europe and North America.  This book covers all the bases with Ashkenazi and Sephardi classics you will definitely want to add to your repertoire.  Don’t miss the savory vegetable noodle kugel, just in time for Shavuot.

What motivated you to write this book?

I was motivated to write this book as I had have always had a passion for good kosher recipes that work and I had amassed numerous lovely ancient recipes, some written on old envelopes that my late mother and mother-in law passed onto me.

Plus I had devised my own solutions with a goal to make the recipes as light and healthy as possible. And once I had worked these out perfectly I wanted to share them with like-minded Jewish foodie people.

I asked Simon to test the meaty recipes as I no longer cook meat in my home. Some of the recipes were mine from my own home but it wouldn’t have been fair to give recipes that were not tested to check whether they work.

How did you decide which recipes to include in this book?

It was hugely difficult to leave recipes out and I had a trying day with my lovely editor culling 30 recipes which had to be omitted because of space issues.

Most traditional Jewish recipe books are either Ashkenazi or Sephardi, how were you able to become an expert on both cuisines?

I am an expert on Ashkenazi and Sephardi cooking as I am an Ashkenazi Jewish person myself – my family name is Carlebach and I am extremely proud of my Ashkenazi heritage. But I married a Sephardi man whose family originated from Palestine and before that Spain and so I developed a fascination for Sephardi cooking. I went to Morocco and met some wonderful cooks who helped me in my quest and I loved the
lightness of their cookery with oil rather than schmaltz, plus the generous quantities of herbs, spices, fruits and vegetables in their foods.

How and when did you learn to cook?

I learned as a child at my late mother’s side. I was maybe three when she set me down with a little ball of pastry and I tasted and smelt the magic of a dough dusted with sugar and baked until golden. She was a generous cook and adored entertaining when she was well and I learned how to make and how to arrange food to make it look appetzing. I owe her a great deal. Sadly as she became more poorly I became the full-time cook and carer but I learned to make everything for a kosher home and truly although it was tough I was given a huge grounding in cookery, using left-overs for example in knishes and kreplach and I’ll always remember how talented she was in the kitchen.

Plava Recipe

What is your favorite recipe from this book? Please share it with us?

My favourite recipe from the book – goodness how to I chose one child over all the others?

Perhaps it’s the Plava because it was such a huge success – moist, tender and sweet tart with lemon.  When it finally emerged and when we photographed the final version it included my homemade lemon curd and a sprig of lemon tree flower from my husband’s green house.

Sephardi Spiced Fish

Also, the Sephardi Hot Spiced Fish which I often serve to friends as they adore the flavouring and I can prepare it a day in advance. I learned that recipe in Fez in a tiny warm kitchen with a lovely lady who chopped onions into her hands instead of a chopping board!!! And I’m hugely proud of the recipe.

Which recipe is the most important for historical or traditional reasons?

On consideration for both historical and traditional reasons it has to be Judith’s Black and White Cake.  It was always baked in a special bundt tin that she, my late mother Judith Carlebach carried out of Germany at the age of 12 when escaping from the Holocaust.  She held it in her still childish hands wrapped up with her mother’s second-best candlesticks. And although most of her life she was sick and I nursed her until she died at the age of 46, there were good times when we made that cake, rich with melted chocolate and more chocolate drizzled over the top. I was always in charge of greasing and flouring the intricate furrows of the tin which was a huge pressure but the tin and the cake never let me down. I love that tin and the recipe to make it with its sweet memories and I also remember sitting with my mother and making marzipan fruit to decorate the top.

Enjoy a sampling of recipes from the book and then go buy your copy to get the rest.

Savory Vegetable and Noodle Kugel

Sephardic Fish

The Plava

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Classic cheesecake with all the cream and eggs is really nice, but sometimes you want to keep out of the oven and that is when a no bake cheesecake will come to your rescue and no one will complain when you serve up this Peanut Butter Chocolate Cheesecake.

If you like a peanut butter cup you will like this cheesecake and it is so easy to make.  It is best made with a mixer so make before the holiday, but it can be kept in the freezer as long as you like.  This one can be made in large or as inidividuals, or once made you can cut it into bars and keep in the freezer like little peanut butter cup cheesecakes.

If you are one of those rare individuals that don’t like chocolate, go the no bake route with a Pumpkin Pie Cheesecake or these Mini Key Lime Pie Cheesecake.   Either one will satisfy everyone and save your oven space for the lasagnas, baked zitis, quiches and more.

What is your favorite flavor of cheesecake? Share your recipes here.

Have you ever dissected a tea bag? I did and found myself in a magical world of aromas, flavors and colors.

I remember a time when Starbucks sold crushed tea in paper pouches and my cup of tea was nice, but a total stranger to me. Those days fill me
with much nostalgia for many things passed…but as far as tea is concerned, I’d never go back. See, unlike kids growing up in, say, Southeast Asia, the only teas we had in the house were Celestial Seasoning’s Red Zinger and a couple bags of Lipton. Life was beautiful, but my beverages were a drag.  Through G-d’s kindness however, years later, a simple encounter would transform me from a naive paper tea bag consumer
to an enthralled and impassioned tea enthusiast.

It began as simply as walking into The Coffee Bean & Tea Leaf shop in Los Angeles and finding myself face-to-face with jars of brightly colored whole tea blends in stylish mesh sachets. I know you were expecting a more dramatic tale, but that’s the whole story.  I was hooked.

At first, it wasn’t so much about the taste as it was about the beauty of the spices and flowers. I brought the tea bags home, cut them open and sorted out the different ingredients. Cardamom pods, pink peppercorns, chamomile flowers, rose buds, lemongrass…ahhh, I felt like I’d walked from my simple kitchen into an exotic fragrant world. A new calling overwhelmed me: I must go out and make my own tea.

Almost as suddenly as I discovered tea, I discovered the myriads of Indian spice markets near my home. Who would have thought? Loose tea, cinnamon sticks, star anise, cardamom pods, cloves, dried ginger…all in abundance, inexpensive and around the corner from me. Other
ingredients like chamomile blossoms, lavender buds and lemon verbena, had to be tracked down at my local health market.
And thus, with the help of t-sacs and some boiling water, a hobby was born.

Apparently I’m a bit of tea late bloomer.  Boutique tea stores and companies that sell loose tea have been around for ages, but the trend of whole leaf blends in silky bags has just started gaining traction in our market. Today you don’t necessarily need to seek out boutique vendors for the experience–most tea companies already sell them. But there is still no more gratifying tea experience than buying the teas and spices and assembling them yourself!

All you need are 3 things:
1. Freshly boiled water
2. Teas/spices/blossoms/herbs/flowers of your choice
3. A t-sac, tea-ball, or just a strainer.

Tea assembly can be an intuitive process, but be careful not to overload your cup with spices. Start simple, see if it’s your taste and then continue with your adventure. (If all else fails, cut open your favorite tea bag and take notes on what they are doing right!)

Instructions: Use around 1 shot glass full of ingredients per 2 cups of water. Transfer ingredients to t-sac or t-ball. Place in cup. Add boiling water. Steeping time depends on desired intensity of flavor.

Here are some on my favorite blends:

Soothing Mint Tea

Mint is refreshing, but you knew that already. Try mixing it into a soothing floral blend.

• Lavender buds – Chamomile blossoms – Spearmint leaves
• Optional additions: White or Green tea – Coriander seeds

A Floral Blend

Sweet, tart, and fun, floral teas are not only fragrant but also beautiful to assemble.

• Rose petals -Chamomile blossoms -Lavender buds -Lemon verbena
• Optional additions:White or Green tea

Green Tea with Dried Ginger

Spicy Chai Tea Blend

Adding black pepper will give your tea an extra kick of flavor! This is a great recipe to experiment with. Make a latte by adding steamed milk
and some honey.

• Black tea (Assam or Darjeeling)*
• Cinnamon – Star anise – Cloves -Dried ginger -Cardamom pods – Pink peppercorns – Black pepper -Fennel seeds (optional)

*Use rooibos tea for a caffeine-free option.

Labeling your tea can turn into arts and crafts.  A little twine and wooden labels will go a lot way.

Tea Tips – There are many ways to store your tea blends. Using a tin box will keep the tea the freshest.  Use within a few weeks of purchasing. If
your spices lose their flavor, try grinding them a bit with a morter and pestle.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer 2012) – Subscribe Now.

Holidays bring family and friends together to celebrate traditions while socializing, eating, and drinking. But with so many people struggling to maintain a healthy body weight, it is important to balance holiday meals with healthy nutrition. The essential thing to remember is that it is a “holi-DAY,” not a “holi-WEEK.” If you indulge a little bit more than you would on an average day, do NOT let it affect your whole week.

When I think of Shavuot, I think of gooey cheese blintzes, creamy cheesecake and other high-calorie dairy dishes. But it doesn’t have to be that way… Don’t get me wrong; dairy is not the devil! In fact, many dairy products are high in calcium, which is critical for good bone health. Still, high-fat dairy products contain excessive amounts of calories, cholesterol, and saturated fat that we are better off limiting. In fact, diets rich in high-fat dairy products are linked to chronic diseases including cardiovascular disease and diabetes.

This Shavuot substitute low-fat or even non-fat dairy products in your favorite recipes. When making cheesecake, consider using a lower fat cream cheese and adding fresh fruit on top rather than heavier cream toppings. Add vegetables to dishes like macaroni and cheese, lasagna, or cheesy soufflés for added vitamins, minerals, and fiber. Also, make sure to serve (and eat!) plenty of fruits, vegetables, and whole grains alongside the dairy-laden dishes. Keep portion sizes in check and practice mindful eating, while still enjoying yourself around those that you love.

This year, try my delicious quinoa and feta dish at your holiday gathering. Quinoa is an excellent source of protein and is rich in dietary fiber. It contains riboflavin (which improves energy metabolism within brain and muscle cells) as well as lysine (which is essential for tissue growth and repair). Quinoa has a low glycemic index, meaning that it won’t spike your blood sugar. Low-fat feta cheese, like most cheeses, is high in protein. It is lower in fat and sodium than the regular variety. Also, because feta has a rich taste, it only takes a small amount to get great cheese flavor.

Click here for my Quinoa Salad with Dried Cranberries and Feta.

A few years ago, when my two oldest grandchildren were still toddlers and were visiting for a few days, they asked for French Toast for breakfast.

Unfortunately it was Passover.

I told them “there’s no French Toast during Passover,” but they were too young to understand. And although they were thrilled with the matzo brei I cooked, they were a little disappointed.

That’s because I am the French Toast Grandma. The one who always has a giant homemade challah, so giant that there is always enough left over for French Toast the next morning.

Challah is so dense that it soaks up enough eggs to make a hen feel proud. It makes really splendid French Toast, don’t you think?

Good bread is the key to good French Toast. Challah may be wonderful, but I do branch out! Like when I have company for brunch and make my adult French Toast, complete with brandy or dark rum. For this I switch to French bread. I’ve also used white bread, ciabatta, raisin bread and more.

Basically, what you need is bread that won’t fall apart after an egg soak (no soft packaged white). And bread that’s mild rather than, say, pumpernickel or ones with nuts and seeds (like multi-grain) whose flavor or texture could be distracting.

Bread thickness is important too. We like the insides oozy and moist, so I cut the slices at least an inch thick (1/2-inch to 3/4-inch for drier pieces). The egg soak is simple: beaten eggs alone are fine but I always add milk, cream or juice – whatever I have — because its helps break up the eggs, making it easier for the bread to absorb the liquid.

For extra flavor? My kids like it with vanilla extract. But for my French brunch version I mix in freshly grated orange or lemon peel. You can try cinnamon, fresh ginger, almond extract, whatever suits your fancy).

I soak the bread for a long time, until every molecule of egg has been absorbed (turning it several times). And I fry it quickly so it’s still kind of billowy in the very middle, but crispy on the surface. For those who like it well-done, I cook the pieces a bit longer on a lower flame.

I have cooked too many versions of French Toast to count. Cheese-filled, almond crusted and so on. But let’s leave those for another day. I actually prefer the basic recipes. Here are my favorites: the classic, my brunch French Toast recipe, plus a dairy-free version I have used on numerous occasions.

Challah French Toast

Dairy Free French Toast

New Orleans French Toast

In the middle of summer, when the height of harvest season is still a couple months away, the green grapes used in white wines are collected from the vines. Unlike reds, which are fermented with their skins to achieve a deep, burgundy color, white wine grapes are quickly pressed and only the remaining juice undergoes fermentation, without any skins or seeds.

The fermentation process is quicker, and white wines aren’t aged in oak—they go quickly to market so you can enjoy them when they’re young and fresh. The result is a tart, crisp, and refreshing wine that can be enjoyed with light foods or on its own. Always check the year of your bottle of white—if it’s more than two or three years old, pass. Because a shorter fermentation process results in less labor, you can typically enjoy high quality white wines at a lower price point than their red counterparts.

Top Picks

GOOSE BAY SAUVIGNON BLANC.  One of my favorite white wines. This one is from New Zealand. It has incredible citrus aromas and flavors. I can close my eyes and feel like I’m biting into a grapefruit. When properly chilled, this is incredibly refreshing.  Though I drink a lot of red wine, I can never polish off a whole bottle. Of this though—I can. I think it’s the best kosher Sauvignon Blanc out there.

BINYAMINA RESERVE SAUVIGNON BLANC.  When you see a screw cap on a bottle of white wine, it means it’s meant for young, early drinking. Of all the Sauvignon Blancs coming out of Israel, this is one of the best.

NESS BLANCO DE ELVI WINES.  This white blend has the freshness of Sauvignon Blanc and the aromas and flavors of the Muscat grape. Together, it makes for a really beautiful wine.

CARMEL “KAYOUMI” VINEYARD WHITE RIESLING.  I loooove the Carmel Riesling. Many people might be familiar with Rieslings, as a grape that’s known for its sweet, late harvest wines. The grapes for the dry variety are harvested earlier than a late harvest Riesling. It has a hint
of sweetness but it’s really a dry wine with a refreshing acidity. You can enjoy it with all kinds of dishes, but it’s also great to sip on its own. It has a pretty smell and aroma—like a bouquet of flowers. If you think you only like sweet wines give this one a try…you may be pleased to learn that you can enjoy a dry wine as well!

BARTENURA PINOT GRIGIO.  The Pinot Grigio grape originated in Italy. It’s a neutral, easy drinking wine, without the acidic quality of Sauvignon Blanc. If you’re going to try Pinot Grigio, choose this authentic Italian bottle.

INVITA BY ELVI WINES. This is a brand new wine which will be out next month. It’s a dry wine with a hint of sweetness and refreshing acidity. Whoever has enjoyed a sneak preview has loved it—I think it will be very popular.

Contributed by Gary Landsmen.

As seen in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now.

Thank you to Breezy’s for sponsoring our favorites, check out her Long Island store for all your kitchen and dining needs.

*******Giveaway*** Enter to win one of two prizes, the French Bull 13.5″ x 8″ rectangular platter or the Norpro Mini Cheesecake Pan, there are many ways to enter, see rafflecopter form below. a Rafflecopter giveaway

The coconut whipped cream in the parve version of this Strawberry Shortcake tastes so incredibly good, you won’t believe that it’s pareve. Use this recipe to replace any whipped cream for your guests who are vegan, soy free, or those who just don’t want to eat the chemicals known as non-dairy whipped topping. If using frozen strawberries, make sure to only buy the Bodek PREMIUM frozen strawberries, which come in re-sealable black and peach bags in the frozen aisle of your kosher supermarket. These strawberries are pretty enough for garnishes, even though they are frozen. Other frozen strawberries won’t be as nice. Make sure to follow the directions for defrosting them, so that they retain their naturally pretty shapes.  All you have to do is arrange whole frozen strawberries in one single layer, over a double layer of paper towels. While still frozen, so as to retain the shape of the strawberries, slice half of the strawberries into thin slivers. Allow strawberries to defrost.

Enjoy the recipes for whichever one works for you:

Parve Strawbeery Shortcake

Dairy Strawberry Shortcakes

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.

Jewish life is rife with traditions which shape so much of our culture. I often find inspiration in these traditions and weave them into meals for friends and family. On occasion, inspiration comes from unexpected places, as is the case with my Kentucky Derby Shabbat lunch- now a long-standing tradition in my family.

Charred Asparagus

At the Kentucky Derby race, there are many customs that play a large role in the Derby atmosphere. Onlookers drink Mint Juleps from frosty silver cups and eat Burgoo, a thick, cholent-like stew of beef, chicken and vegetables. Derby-goers dress to the nines: Women wear fashionable dresses accessorized with large, elaborate hats as the men wear seersucker suits and bowties. At my party, I ask my guests to come dressed for the occasion, which gets very exciting (and lots of looks at Shul)!  The Derby is frequently referred to as “The Run for the Roses,” so the centerpiece is always a lush bouquet of stunning red roses.

The actual Kentucky Derby race only lasts about 2 minutes. For me the greatest part of the race is the meal, which-thankfully- lasts much longer…

Below is my Kentucky Derby Shabbat Menu, even if you just have Mint Juleps  you can start a new tradition of your own.  I have linked to many of my recipes as well as some from others on this site.

Tomato Salad

I love to see a bountiful table filled with delicious foods and vivid colors, it goes back to my belief that we eat with our eyes before we eat with our mouths. Try to ensure that your menu has green, red and yellow hues by serving brightly colored dishes along with the traditional meat, don’t miss my favorites, Charred Asparagus and Heirloom Tomato Salad.

Kentucky Derby Menu

Mint Juleps
Iced Sweet Tea
Tea Sandwiches
Deviled Eggs
Crab Cakes with Red Pepper Aioli
Iceberg Wedge Salad
Derby Braised Ribs
Burgoo
Jalapeno Corn bread
Tomato Salad
Charred Asparagus
Strawberry Shortcake
Bread Pudding with Chocolate Bourbon Sauce

Nothing super juicy about this confession. Except well, the juice. Just an honest answer to a common question. People come up to me and say, with a little wink, “…So what do you actually make most of the time?”

The answer really depends on the day and my mood and my mom.

So the story goes a little something like this. Picture me and my mom baking brownies together in her cozy kitchen. I am about five years old, with long pigtails, smiling ecstatically as I smear frosting over the brownies, my clothes, and my face. Mom is wearing her favorite baking apron—the one with the little pictures of mixing spoons and bowls—and beaming at her little pastry chef. She’s proud to pass on the secret family recipe for perfect brownies to a daughter who will treasure it.

Truth is, that sweet little scene never actually happened. That’s because my mother (who is a fantastic mom in just about every way) has some innate allergic reaction to all things culinary. It’s so severe that she actually and famously tried to build our house without a kitchen. She settled for placing it off to the side of the house by the garage so she would never have to walk through it.

But she happens to have a thing for salads and shakes. She makes the meanest greens in her wooden salad bowl and juices carrots (her favorite!) and blends power-packed protein shakes all the time. She took me at 16 for my first shot of wheatgrass (“thought” to have unique curative properties.) Mom is one of those healthy ladies who walks daily and watches what she eats.  So while I can’t share my mother’s tips for the fluffiest soufflé or melt-in-your-mouth meat, her penchant for a healthy lifestyle inspires me.

She is always encouraging me to have a shake—and I always tell her I want to chew my meal. Well now, as in today, I feel a little different. Both cause I am on the run, a lot (the treadmill just never stops—not the actual treadmill, mind you, that I don’t have time for) and because of this cookbook I keep writing and writing and writing about. So now that it’s warmer and I want to feel lighter I’m drinking this fruity red apple smoothie. When I want more body in the form of a thicker creamier smoothie, I sub in vanilla soy milk for the OJ and sweeten to taste with either Splenda, Truvia, or honey depending on the day.

Just like the color black, the classic shoe and cashmere—the traditional “chewable” breakfast will never go out of style. But for now I’m into my smoothie.

Try this recipe for a Red Apple Smoothie.

Love ya mom!

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.

This issue is blooming and blossoming with promise, possibility, and flowers that are actually edible.  Learn to cook with flowers and find the perfect vase for every budget.  Go beyond marinara on your pasta this year with beets, buternut squash, arugula, peas and more.  Get back to your roots with ancient grains, learn the benefits and get recipes.  And don’t miss the brilliant idea of serving your very own yogurt bar to your guests this Shavuot or anytime.  Get a little peak and then go and SUBSCRIBE.

Dulce de Leche: There is nothing like home made caramel. It is smooth, decadent and rich and is the ultimate dessert component. Make it at home, with our three easy methods, for a cheaper, more delicious version then anything you will find at your local supermarket. You won’t believe how easy it is.  READ MORE FOR TECHNIQUE & RECIPES

Ancient grains are popping up in breakfast cereals, granola bars, soups, salads and sides.  I had to see what all the fuss was about so I ventured down to Whole Foods and Trader Joe’s to see what’s new (which is actually quite old).  As if traveling back in time, I started to rediscover the foods that my ancestors used to eat.  I also learned how even common foods are getting more interesting with varietals that are healthier and better tasting than ever before.  So where do you start?

READ FOR A COMPLETE GRAIN GUIDE PLUS TWO SIMPLE, MOUTHWATERING RECIPES WITH WHEATBERRIES AND FARRO

SEASONAL SALADS: use summer produce from simple (fresh corn salsa) to gourmet (Chef Moshe Wendel of Pardes, seared salmon salad) to create unique salad creations.

Also…What is arame?

What’s the difference between crepes and blintzes?  I was wondering the other day while thinking about the traditional Shavuot recipe for cheese blintzes.

I never cared for cheese blintzes, the only blintzes I liked as a kid were potato blintzes.  Those frozen potato blintzes that used to spark riots at summer camp now seem like carb overload.   Plus, they’re kind of boring.  Yet, on my first trip to Paris, I couldn’t wait to get a taste of the classic French Crepe.  Amazing how changing the name makes all the difference!

My first taste was a Crepes Suzette covered in everything (whipped cream, chocolate shavings, even a cherry on top) and flambéed tableside. I was incredibly disappointed.  It reminded me of those too sweet fruit blintzes I used to run away from.   Luckily I didn’t give up.  On my last day in Paris, I stumbled upon a hot crispy Nutella filled crepe that changed my life.  It made me realize that the reason I never really liked blintzes is because I never really had one that was freshly made or filled with the things I like!

So, back to my original question, crepes and blintzes are really the same thing, just a slightly different genealogy.

Both crepes and blintzes are a thin cooked pancake made from wheat flour and prepared either sweet or savory.  They can be rolled or folded and filled with all sorts of ingredients — meats (when using non-dairy milk in the batter) or cheese and vegetables to chocolate and fruits.  Crepes came to us from Europe while Blintzes have a Slavic history that brought them to Russia as the Blini until they eventually turned into the Blintzes we know today as a classic Jewish food.

What I learned from this short history lesson is that the frozen cheese and fruit filled blintzes of my past were not for me.  I love blintzes cooked fresh and crispy and (more often than not) filled with savory ingredients.  There are plenty of sweet cheese blintzes, fruit blintzes or crepe recipes on this site, but for those who want to stroll down savory lane, stick with me.

Here is my recipe for Savory Crepes/Blintzes. Enjoy with your choice of filling or mine.

Which is your favorite?

This week’s double portion of Behar and Bechukotai include the many laws and promises of rewards for keeping the commandments.  Hashem commands the Jewish people to cease all agricultural activity during the seventh year and allow the produce to be freely available to man and animal and in reward we will have more bountiful harvests.  Imagine the level of preparation that must have preceded this year of schmittah.  The Jewish people had to prepare enough to ensure they would not starve in the months ahead.  I only wish they knew how to can, the modern solution for preservation. When short on time or ripe produce, I turn to canned products to help enliven sauces, stews and soups and this week I share a Shredded Lamb with Tomato and Rice using canned tomatoes that is easily prepared in a slow cooker and kept warm until ready to eat.

Pink Rimmed Gefilte Fish

Spiced Broccoli Rabe

Shredded Lamb with Tomato and Basil over Rice

Orange Granita with Balsamic and Mint Strawberries

For last year’s Shabbat menu with Cherry Jubliees Brownies get the Behar-Bechukotai menu.