S'Derot

S'Derot is a community in Israel, located in close proximity to the Gaza Strip. In particular, it is attacked on a daily basis by rockets from Gaza. It really doesn't matter if the rockets are launched by Hamas, people affiliated with Hamas, or just very angry people who'd rather attack Israelis then channel their energy into a productive activity. The attacks are real, the damages are real.

Chabad in S'Derot has set up an online fund to aid the Jewish residents of S'Derot. I would urge you to assist them.

Iron Cholent

Recipes from the Cholent Meister of Chabad of Tyson's Corner, VA (outside of Washington DC). A companion blog to Capitol Chai Life

Cholent is a uniquely Jewish creation...

...while assorted cultures have stews and slow-cooked foods, in Judaism, it is a necessity, since observant Jews are strictly prohibited from cooking on Shabbat, in addition to being severely limited in the use of fire and electricity. While there is some debate about the origin of the word "Cholent" (and for that matter, the term is not universally used -- Ashkenazic Jews [of Eastern European origin] make cholent, while Sephardic Jews [of Western European and North African origin] make Dafina), the origin is reasonably well understood.

Shabbat stews first started to appear around the 4th century CE, but in the 9th century CE, a movement within Judaism arose in the area known as Mesopotamia -- present day Iran and Iraq. These Jews, known as Karaites, believe in a very strict reading of the Torah. In reaction to this group, the Rabbis of the day ordained that their followers have a hot meal as part of their Shabbat observance.

Obviously, this was a challenge, since Jews could not tend a fire, nor cook food. The meal would have to be prepared and mostly cooked by the time Shabbat came in on Friday night, and then have to sit on a pile of coals for sixteen to twenty hours, until it was eaten for lunch on Saturday.

Given these conditions, cholents are generally heavy on beans, root vegetables, grains, and red meat. This simplest cholents are in fact just that -- beans, beef, and onion. Still, cholents have acquired some variation in the past 1700 years or so, and for that matter, some slow-cooked dishes are perfectly fine for cholent. Chili anyone?

Friday, February 29, 2008

Haaaaaaaang on! Help is on its way! (Vayak'hel / 24 Adar I 5768)


Well, I had been planning to make a Chinese Stew for this Shabbat, but I got a note from our Shabbat Kiddish Meistriss that one of the other folks that helps had asked to make Cholent. I'm not sure, but I think I could adapt to a week's relief from making Cholent and I'll post our Guest Cholent Meistriss' recipe next week.

In the meanwhile, I made Deli Rolls for kiddish. Simple enough really:

1 Package of Puff Pastry (Pepperidge Farm is OU Parve)
1 pound of deli meat (Turkey, Pastrami, Corned Beef, etc.)
Mustard of your choice (brown mustard, yellow mustard, etc.)
Sauerkraut or Coleslaw
Yellow corn meal
Egg whites, Duck Sauce, or other spread of your choice for a glaze
Sesame Seeds
  • Take the puff pastry and let it defrost so the dough is still firm, but can be opened (It is folded in thirds.)
  • Spread the mustard over the center third
  • Layer half the meat in the center
  • Place some sauerkraut or coleslaw down the center of the meat
  • Fold one third of the pastry over the meat
  • Spread mustard over the top
  • Layer meat
  • Add sauerkraut or coleslaw down the center of the meat
  • Fold the remaining third of the top of the roll
  • Spread cornmeal on the baking sheet
  • Place the roll SEAM SIDE DOWN on the baking sheet
  • Glaze the top of the roll
  • (Optional) Spread sesame seeds over top
  • Bake until brown (400°F for 25 minutes)
Maybe next time I will get some nice sausage (Neshama Gourmet comes to mind), or use stir-fried beef with slivered carrots and teriyaki sauce instead of mustard for an Asian flavor...
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