Hummus is Yummus
My students at ORT always did wonderful potlucks that were varied and colourful, but always Sephardic and Ashkenazis alike shared a love for the delicious concoction HUMMUS!!
Unbelievable how some people will pay 4 dollars for a small container of it, but it´s that good! MAKE YOUR OWN! Easy and delicious, you can also make it as a base to make all the other fancy flavors...
You will need :
1 can of garbanzo beans /chick peas
3 cloves of garlic (or more, if you adore garlic)
7 Tsp. Tahine (sesame paste)
the juice of two lemons
salt and paprika to taste
(set a few garbanzos aside to decorate) Blend in the food processor the garbanzo beans, with HALF the liquid from the can. Add the garlic, tahine, salt and the lemon juice, blending until smooth. Serve in a flat plate, smearing the hummus to make an extended surface. Sprinkle some paprika, the garbanzos on top, and pour some olive oil. Serve with pita chips...
If you want to make a variation, add 1/4 cup of the marinated ingredient in the food processor, for the kind of hummus following:
Roasted pepper hummus
Black Olive hummus
Jalapeño or Chipotle fire hummus (okay, add less of this, not the 1/4 cup)
Portobello mushroom hummus
Roasted eggplant hummus
Sofia, Inglewood, CA
Brisket and Latkes
While our neighbors were celebrating Christmas, mom would cook the perfect Chanukah meal of Brisket and Latkes. Of course Mom’s brisket and latkes were the absolute best in the world (better then any other Jewish mother around)!
Before there were food processors, she used to cook Latkes bare knuckled. Mom would peel 8 large potatoes, grating each of them by hand (with little bits of skin and blood from her knuckles).
Transferring the grated potatoes to a large colander, she would simultaneously pour ice cold water over them, while squeezing out the shmutzle potato fat.
After transferring the potatoes to a very large mixing bowl, she would add 4 eggs, salt and pepper to taste, a tablespoon of baking powder, one large finely chopped onion and matzo meal to bind the mix.
Simultaneously, she would heat up enough oil to last 8 days and 8 nights in a large frying pan. Placing a small glop of potato mix into the pan for each latke, sparks of oil would sizzle everywhere. She would flatten each glop with a fork, creating ridges in each pancake.
Cooking until crispy brown on both sides, Mom would place each pancake on a large pan with paper towels, blotting off the oil. While cooking the entire batch of pancake mix, she would place the cooked pancakes in the oven set at warm.
They were served with sour cream or apple sauce…
The Brisket was to die for.
She marinated the brisket in a mix consisting of:
1 cup of ketchup
1 cup of apple cider or apple juice or apple sauce
1 cup of red wine
1 cup of orange juice
1 packet of onion soup mix
Stirring the mix together, she poured the marinade over the uncooked brisket, popping it in the oven under a large foil tent. The brisket cooked one hour for every pound. The key was to cook the brisket until it was very tender. Mom cooked her brisket most of the day, removing the foil about an hour or so before it was finished. The key, of course, was that the brisket had to cut like butter, literally melting in your mouth. It was unbelievably scrumptiously good.
I challenge anyone – anyone to offer a better recipe. Thanks Mom, although I use a food processor to cut the potatoes. No skin and blood.
Claire, Columbia, MD