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Thursday, March 8, 2007

Program Notes and Food for Thought and Tummy


TABLETALK: I am honored and delighted to announce that Rabbi Jonathan Kligler, will be my guest on the program of March 18. This will air at 8 AM Eastern Time and will, as always, stream on the web.
Rabbi Kligler is a Rabbi in the "Reconstructionist" area of the various "sections" of Judaism and we speak of what that means and how it is influencing, not only, Judaism but how it compares to Unitarianism, Ethical Culture, and various other interesting insights and thoughts he shares with us. Rabbi Kligler is also a musician and we are able to offer a sample of his music at the end of the program. Something that, truly, fits our dialogue.

TRADITIONS AND SUNDAY SIMCHA: For these see the previous posts. The RR picture is great so why repeat it---scroll down for it.
Kim And Reggie Harris and Rabbi Kligler who is also on Appleseed Recordings are all set for our PASSOVER program on Sunday Simcha. Get your Matzos and favorite Pesach snacks and do not miss this one----April 1--10 AM. Me---I have a nice piece of sponge cake and a few macaroons and will be listening as well. By the way---if anybody has some Pesach recipes they would like to share why not make note of them for our other visitors. I bet there are some great chicken soup recipes and tzimis recipes out there.

OK-- I will start---not Pesach, though.

Tomato/Onion Soup---1 can of Crushed Tomatoes added to some boiling Onion Soup mix with a dash of pepper----that simple. Delicious!

Bill's SuisseKraut---(my mother's recipe)-- 1 head of cabbage (real bargain at St. Patrick;s Day)
Some caraway seeds,
Some Pepper
1 cup Vinegar
1 cup Sugar
1 Potato
Shred Cabbage in a slicer and put into an oiled Wok. Add the Pepper/Caraway seeds.. Cook till tender and then add Vinegar and Sugar. Put Potato in blender w/a small amount of water. Add to Wok after other ingredients have cooked. This is for thickness.
Cook for another 3 or 4 minutes and there you have it-

--Oh how I waited for this along with wiener schnitzel from my mother---and had it at the now, sadly, gone restaurant in NYC---Moccas. Many great meals there.
OK--so Moccas is gone, Mom is gone, but the memories linger---and the taste of great food. And, great music.

5 comments:

Anonymous said...

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Bill Hahn said...

Well, all that came up was computer gibberish symbols--I thing it was positive==good job came out



Bill

Anonymous said...

About your recipe, is the potato raw and does the kind matter? I assume you mean white or black pepper spice and not the green, red, yellow, or orange colored vegetable. Hurry your answer; I am eager to make this.

Anonymous said...

And another question....What kind of vinegar? I assume the sugar is the the regular white crystal kind. I think this exchange shows how recipes passed along by watching cooks can be lost due to too much quess work. I learned to cook watching my mother and grandmother. I would have to stop and think when documenting one of their creations; someone would need the information that is learned by osmosis. In fact, I just had a request for a recipe for something I began making more than twenty years ago. I've been making this dish for what seems like forever and I have no hard copy. As I sat writing I had this comment blog in mind and it caused me to provide detail I might have left out. Anyway, I'm rambling.....
Hope to read your culinary response.

Bill Hahn said...

Thanks for the question-=--I am still eating the last batch from the cabbage of St Patrick's day.

Sure---regular sugar, plain old vinegar and the raw potato should be white only because then you do not have to peel it.

Black or White pepper. I guess in making a larger quantity the formula is 2 parts of vinegar to 1 part of sugar. Caraway seeds really help out.