Whisk

FOOD CURRENTS: WHY DO MY ONIONS ALWAYS BURN BEFORE THEY CARAMELIZE?

ISSUE 142 NOVEMBER 6, 2013 3 KISLEV 5774

Leah’s Authentic Chinese Dinners

to C ome wit h meage 10. p K osher fest on

Usually, when I attend Kosherfest, the annual trade show for the kosher food industry, I try to get in as much as I can the first day so I don’t need to travel back again for the second day. I stay until the very end of the day to make sure that I met all the people I want to meet and saw everything there is to see.

It was after 5 p.m. last year, when I decided to walk the 700 aisle one more time. The company that Devoiry Fine, one of our Diet Girls, worked for at the time had a booth in that aisle. Devoriy looked up at the precise moment that I was walking by and noticed my name tag.

She called out to me and we spoke about Whisk, and specifically, the "Girl on a Diet" column. She asked if she can be our next candidate for that feature. A few days after Kosherfest, Devoiry sent me her writing sample.

A couple of months later, before we were ready to launch the "2 Girls on a Diet Challenge," I told Devoiry that I wanted her to be part of it. You read about the beginning of her journey, and her decision to join Grey Sheet, back in Whisk Issues #106 and 107.

Devoiry has almost reached her first goal. All of you who read her column weekly know the difference it has made in both Devoiry’s and Basya’s lives.

This year, I was looking forward to meeting Devoiry again at Kosherfest. This time it would be a planned meeting, not a chance meeting. When we met we celebrated the fact that I happened to walk up aisle 700 after 5:10 p.m. on the first day of last year's Kosherfest.

Nothing is by chance.

2

|

WHISK

|

NOVEMBER 6, 2013

|

3 KISLEV 5774

Often, I’m so caught up with work-work-work, that I feel like I’m missing the opportunities to do spiritually significant things with my time.

Thank you, Devoiry, for reminding me that our everyday work can also have spiritual significance, and for letting Whisk be the “shadchan” between you and a better life. I appreciate your appreciation.

B Thanks to all of you who have sent in your submissions for our Whisk Cooking Whiz contest! The response has been amazing! I’m really looking forward to reading all about you and trying your recipes. There are still a few more days to get those sample columns in before we decide on our four finalists.

B I know that Leah will definitely have one of your weeknight meals covered with her “Chinese Takeout” recipes that appear in this issue. She’s uncovered the secret to that super soft chicken and beef that the entire family loves. Next week begins our exciting Chanukah season!

Enjoy!

Victoria Dwek victoria@amimagazine.org

!

W E N

T GREAkah

ChaNu T!

GIF 15.99 OnISlTyPR$ICE L

fuN staRts herE

NEW

FROM LEAH SCHAPIRA and VICTORIA DWEK have created a cookbook with you kids in mind. The food is fun and the instructions are easy to follow. Every recipe has a picture so tempting you’ll want to eat the page. (But don’t —you’ll want to use it again!)

Full-ColOr PhoTo for Each Dish

Many Step-by-Step PhoTos

CooKing SchOol abc’s MeaSuRing & ConVeRsiOn GuiDe

ORDER NOW AT YOUR LOCAL HEBREW BOOKSELLER OR AT www.artscroll.com • 1-800-MESORAH (637-6724)

Chinese Takeout!

W

hen dining in a fine restaurant, I'll often enjoy a juicy steak with crispy fries or perfectly mashed potatoes. And while I might not prepare these foods the same way at home, I can still pat myself on the back thinking, “Some of my meals could compare to the food in this restaurant Plus, I'm thinking, “It is so much cheaper to prepare this at home!”

But, when it comes to Chinese food, I don’t think I can say that. Perhaps I cook the rice pretty well. But other dishes just don’t measure up. I’ve made my share of stir fries, yet the chicken doesn't have that velvety texture. Good stir fry: yes. Tender chicken: not really.

So how do you get the meat or chicken to be tender? One recommended technique is to soak meat in baking soda, but that makes the food way too salty (even when the meat is rinsed afterward). Other ways to tenderize include marinating the meat in cornstarch, which works really well when frying food (for example, in the Crispy Beef recipe from Starters and Sides), but that method isn't ideal for a stir fry.

But now I know a technique that very few chefs will tell you about: velveting. Velveting is used in Chinese cuisine to give meats a soft, tender, and velvety texture. It prevent delicate foods from overcooking. The velvet coat protects the flavor and texture of the food. Not only that, you can prepare the chicken in advance, and add it to the stir-fry before serving.

Why is it that not too many of us seem to know about this? I don’t know. I’m beginning to think that when you sign up to work in a Chinese restaurant, they make you sign a paper promising that you will never reveal that secret.

Well, I’ve never worked in a Chinese restaurant and have no reason to fear revealing this secret. So put on your apron (does anyone wear one?) and start cooking. Print out some menus, pile packets of duck sauce and wontons in the bags on the table, and the secret stays with you.

Recipes by Leah Schapira • Photos by Dan Engongoro 4

|

WHISK

|

JA N UA RY 9, 2013

|

27 TEVES, 5773

MONGOLIAN BEEF

The name “Mongolian Beef” isn’t mine. The name of this dish is somewhat misleading because none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine. The term “Mongolian” is rather meant to imply an “exotic” type of food and is simply an American Chinese restaurant invention.

To make it a bit spicy, you can add in some chili powder or hot sauce.

MONGOLIAN BEEF

2 tablespoons oil 1 large onion, frenched 2 cloves garlic, crushed or minced 4 to 5 scallions, cut into large chunks ½ to ¾ pound velveted shoulder steak (any lean beef chuck would work) Sauce: 1/4 cup soy sauce 1/4 cup water 7 tablespoons sugar 1 teaspoon vinegar

While I advocate the velvetingplus-simmering technique for chicken, the ideal way to prepare Chinese beef is to fry it; that will give you the authentic dish.

You can still use the simmering method for the beef (healthier).

I’ve included instructions for both.

1. Heat oil in a very large wok or sauté pan. Add onion and garlic and sauté for 3 to 4 minutes. Add scallions.

2. Meanwhile, in a small bowl, combine all sauce ingredients.

3. Push onions to one side of the pan. Add velveted beef and sauté for 2 minutes, or until heated through. Move beef to the side. Add in sauce ingredients. Cook for 1 minute and then stir to combine sauce with beef and onions. Let cook 2 to 3 additional minutes to let flavors combine.

Yield: serves 4 to 6

VELVETING TECHNIQUE 1–1½ pounds chicken breast or lean beef chuck (such as shoulder steak) 1/4 teaspoon salt 1 tablespoon rice vinegar or white vinegar 1 egg white 1 tablespoon cornstarch 1 tablespoon sesame or vegetable oil 1/4 teaspoon soy sauce 1. Using a knife with a sharp, straight edge, thinly slice chicken or beef on a diagonal. Do not use a serrated knife.

2. Place chicken or beef in a bowl.

Sprinkle with salt. Add vinegar and egg white and mix. Sprinkle with cornstarch. Add oil and mix

to combine. Let sit 30 minutes at room temperature.

3. Bring a pot of water to boil with 1 tablespoon oil. Once boiling, lower heat (very important) and bring water to a gentle simmer. Add chicken or meat and cook for about 1 minute. Remove chicken or meat quickly with tongs, leaving behind the white egg residue.

(You don’t want the white pieces).

If any white pieces stick, remove them. You can now put the chicken or meat in a bowl, and cover and refrigerate until you’re ready to cook.

Yield: serves 4 to 6

ALTERNATE FRYING METHOD FOR BEEF: To fry your velveted meat, heat oil in a saucepan. You can use a small saucepan, as long as all the meat is covered while frying. When oil is hot, lower to medium heat (You don’t want the meat to sizzle when it is dropped in or the meat will overcook and be tough). Add a few pieces of meat at a time and fry in batches for 30 seconds each. You can now put the meat in a bowl, cover and refrigerate until you’re ready to cook.

MORE VEGGIES 6

|

WHISK

|

You can add these veggies or replace any of those listed in these recipe with these additional options:

JA N UA RY 9, 2013

|

27 TEVES, 5773

• Sugar snap peas • Carrots, grated or julienned • Celery, sliced • Baby corn

CHICKEN WITH CHINESE VEGETABLES Not a very creative name. Let’s face it: I could make up a name like Moo Goo something or Tung Fu something else, but then I’d really be doing a disservice to the dish. Actions speak louder than words. Get cooking and then we will think of something creative to call this.

1 tablespoon oil 1 small onion, frenched 3 garlic cloves, thinly sliced ½ red pepper, thinly sliced 1 (4-ounce) can bamboo shoots 1 (4-ounce) can water chestnuts ½–¾ pound velveted chicken Sauce: 2 teaspoons soy sauce 1 teaspoon vinegar ½ teaspoon red pepper 2 tablespoons water or chicken stock 1 teaspoon sesame oil 1. Heat oil in a very large wok or sauté pan. Add onions and sauté for 3 to 4 minutes. Add garlic, red pepper, bamboo shoots, and water chestnuts (or any of the suggested replacements). Sauté, stirring often, for 2 to 3 minutes.

2. Meanwhile, in a small bowl, combine all sauce ingredients.

3. Remove vegetables and add velveted chicken. Sauté chicken for 2 to 3 minutes. Return vegetables to the pan. Move everything to the side. Add in sauce. Cook for 1 minute and then stir to combine sauce with chicken and vegetables. Let cook 2 to 3 additional minutes to let flavors combine.

Yield: serves 4 to 6 27 TEVES, 5773

|

JA N UA RY 9, 2013

|

WHISK

|

7

RAMEN BOWL One of my children only wants to eat instant soup with noodles that is prepared by adding hot water. Oy! I cook such nice suppers and she wants instant soup, or as she calls it, “Condition Soup.” It's enough to make any good Jewish mother shudder. The problem with these soups isn't the noodles or the water. It’s those seasoning packets. They’re loaded with sodium and ingredients with names you can’t decipher.

Now, they are fine on occasion, when traveling, but they’re not the type of soup to be eaten on a regular basis. So I set out to create something better. And now we have a pasta that takes five minutes to prepare from beginning to end. We can’t ask for a quicker side dish.

Feel free to add any veggies you like, but since this was for picky eaters, we kept this veggie-free. For a more Asian feel, use sesame oil and rice vinegar. I could eat bowls and bowls of these. Can you?

8

1 tablespoon sesame or vegetable oil 1 garlic clove, crushed 1¾ cups chicken stock or broth 6 ounces (2 packages) ramen noodles 1 teaspoon sesame or vegetable oil 1 teaspoon soy sauce 1 teaspoon rice or white vinegar 1. In a large sauté pan or wok, heat 1 tablespoon oil. Add garlic and cook for 30 seconds to 1 minute, stirring to make sure it doesn’t burn. Slowly add in chicken stock. Add ramen noodles. Let cook for 3 to 4 minutes. Meanwhile, break up the noodles to make sure they soak up the chicken stock.

2. Remove from heat. Add oil, soy sauce, and vinegar, and mix to combine. Toss and serve.

Yield: serves 4 to 6

|

WHISK

|

JA N UA RY 9, 2013

|

27 TEVES, 5773

DEADLINE: TH NOV. 10

Last e! c n a h C AL PULLS IAM PASC MMM...MIR

Y LEMON HOT, STICK

BUNS FROM

THE OVEN

FOOD CURR

ENTS: MAST

ERING THE

MEATBALL

ISSUE 110 MARCH 6, 2013 24 ADAR 5773 ISSUE 113 APRIL 3, 2013 N 5773 23 NISSA

Renee’s

Daily Bread

Brings Renee Muller to the Best Loaves Your Table

Our Readers = Talent

2011 5772

2012 5773

Renee Mueller

Elky Friedman Wholesome.

Recipes for Better Living

Elky

Lightens Up th e Pesach Table

2013 5774

You?

Be the next winner of the Whisk Cooking Whiz contest. Submit your sample column, including 3 recipes with intros plus an introduction about your cooking personality to Whisk@amimagazine.org

A DAY AT KOSHERFEST

BY VICTORIA DWEK

Missed it?

No problem. You can come along with me.

About a week before Kosherfest, the annual trade show for the kosher industry, I was at a friend’s home and a bunch of girls there were jumping up and down. “We’re going to the food show! We’re going to the food show!”

They had nabbed tickets to the industry-only event and were super-excited to be attending.

I just laughed. Sure, I look forward to meeting colleagues (and lots of readers) whom I only get to see once a year, and I definitely enjoy my day at Kosherfest, but for me it’s still work.

My friends’ excitement, though, made me realize that even though Kosherfest isn’t a novelty for anyone in a food-related business, it might be a novelty for you, and so this year, I’m taking you along with me.

8:06 a.m.

My big boys have just gotten on the school bus, and I must get on the road. I’m moderating a panel at 10:45 a.m. and I want to get there early (I remember, two years ago, running through the parking lot to get to the panel discussion on time. Don’t want to be huffing and puffing again). I’m dressed and ready to go, but I have to finish getting my preschoolers ready too.

I usually carpool every morning, but today, my mother will be picking up the kids to take them to school. I just have to make sure they’re all set with shoes, backpacks, and coats by the door. It’s not easy when Mommy needs to leave early.

9:00 a.m.

Getting out of the house always takes longer than I had hoped, and Leah and I are finally on the highway. We meet at a commuter lot near exit 105, and I leave my car there. It’s the first time I’m not traveling to Kosherfest alone. We have a book signing at 3:00 p.m. and it would have been impossible to carry cases of books from the parking lot all the way to the hall myself.

10 a.m.

We’re here! Leah drops me off in the front with the cases of books

and goes to park. Hmmm? How do I get them inside now? A Kosherfest employee offers to carry them to the spot where the book signing will be. Yay! I pick up my badge from the Press Room and walk right in (I don’t need to wait on the line!

Yay again.).

10:15 a.m.

There isn’t a lot of time before the panel begins, so we don’t start walking through the aisles. Leah and I meet the elegant Helen Nash, who will also be on the panel. In 1983, Helen was one of the first cookbook authors to publish a kosher cookbook that ventured beyond traditional food. Helen is a Holocaust survivor who spent the war in a labor camp in Siberia when she was a teenager. She has a fascinating story and I look forward to interviewing her in a future edition of Whisk.

10:45 a.m.

Time to grab the mike. I give my little intro on the topic of “Mainstreaming Kosher,” introduce the panelists, and we sit down to chat. Hope it was interesting for our audience!

Right after the panel, a lady approaches me about her edible birthday candles. Bring on the quirky new stuff.

11:45 a.m.

The pressure is over; now for the fun. "A Tavola’s" Renee Muller and photographer Esti Waldman (from Esti Photography) drove in together. We meet up with them and "Overtime Cook’s" Miriam Pascal to walk the aisles together and taste the offerings. Renee shows us her favorite find of the morning so far: a candy rope that can be used for kid’s crafts.

12:15 p.m.

My first taste of the day is a ball of fresh mozzarella that has been marinated in spices at the Natural & Kosher booth. I taste another with za’atar. Renee tastes it too.

She feels as though she's been transported back to Italy. These would be perfect in a salad...new recipes are brewing.

12:30 p.m.

A group of women spot my name tag. Then they realize that all the women standing next to me are their favorite Whisk columnists.

They're enjoying meeting the faces behind the names you read in Whisk. They start listing the Whisk recipes that they have made….like Renee’s Rack of Veal (“Worth every penny…”) and Miriam Pascal’s Cappuccino Bundt Cake (“a real hit!”). That’s one of the perks of a magazine with no photos of women. There’s always a surprise factor when a reader meets one of us (“I thought you were dark...I thought you were much older…”).

12:45 p.m.

We dip some baked tortilla chips in guacamole. No one splurges on the fried version. Not with all the tasting we’re doing today. Another time! We pass by a company that makes zero-calorie noodles. Definitely fascinating, but I’m not tempted to taste.

1:00 p.m.

Time for our annual taste test of gelato. We all taste dairy mint chocolate chip and then a pareve salted caramel flavor. And we wonder why we can’t buy this gelato in stores. We then realize that it’s sold only to caterers and restaurants in bulk. Oh, well.

1:30 p.m.

At the Eden booth, I learn that my favorite long-stemmed broccoli (and all other bug-free frozen veggies) will now be under the brand name of "B’gan." I’m happy I won’t be confused next time I go to Lakewood to stock up.

2:00 p.m.

I stop at the booth of one bread brand that I love. A representative of the company shows me their new 100% whole-wheat wraps.

They’re soft and fresh and I can tell I’m going to enjoy them. He gives me a bag to take home and try. I ask him if they are going to be sold in my local supermarket and he nods. “The manager was just here and he ordered them.” Perfect.

While I’m there, I tell him about a product I wish was on the market.

“My husband loves potato buns, and I always wished there was a pas Yisrael option.”

The man turns to the other side of the booth and picks up another new product. Kosher hot dog and hamburger potato buns.

It’s eerie.

2:30 p.m.

We finally reach the 700 aisle (we began at the 100 aisle). There’s fun stuff here, like Goldbaum’s “chippers” (chips made out of popcorn) and Bakol organic lollipops made only from fruit and no added sugar. The mommy in me smiles.

2:45 p.m.

We stop to say hello to Susie Fishbein, who has just finished a food demonstration in one booth, and we chat about her future plans, restaurants, and hard-tofind ingredients.

3:00 p.m.

It’s time for Author’s Corner, where you can meet all of today’s cookbook authors in one room.

Leah and I sit behind our table with our books. Thanks to all you readers and colleagues who came by to say hello and get your copies. I really enjoyed meeting and chatting with you!

4:00 p.m.

I spot a company from Argentina that makes super cool props to display appetizers on at a party.

Would love to be able to use them in a future photoshoot.

4:30 p.m.

I wanted to end my day with a white chocolate covered ice cream bar, but the company that makes them is all out. I settle on a little 3 KISLEV 5774

|

sip of a chalav Yisrael iced sugarfree cappuccino that’s made from a powder. It’s surprisingly amazing.

5:30 p.m.

Leah gets the car while I wait with the books. We’re giving a friend who has flown in for the day a ride to the airport, so we’re not heading straight home. We get lost multiple times in rush-hour traffic.

We chat for a little longer while in front of the terminal before our friend leaves to catch her flight.

7:45 p.m.

I’m home. The kids are in pajamas. They ate dinner (No, I did not prepare dinner in advance.

Unless preparing means buying a bag of frozen chicken nuggets that my husband could bake). But no one has started homework.

Okay. So bedtime won’t be on time tonight. Dinner for me? A bag of frozen broccoli with muenster cheese melted on top. No cooking today. When homework is done and the kids are finally sleeping, I go right to sleep too. 

NOVEMBER 6, 2013

|

WHISK

|

11

Food Currents

By Racheli Sofer

The Sous Chef Whisk responds to your cooking queries

ESTHER F. ASKS: Help! My mother-inlaw puts fried onions in everything from rice to her standard chicken dishes, but I can’t seem to get it right. How do you make the perfect caramelized onions without burning them?  WHISK EDITOR LEAH SCHAPIRA ANSWERS: Making caramelized onions isn’t as complicated as it seems. The easiest way is to watch someone in action.

Don’t ask, just observe. Watching someone prepare those fried onions will show you all the little tricks that make all the difference.

Start with evenly sliced or diced onions. The more evenly your onion is sliced, the better it will caramelize.

Turn the stove to medium-high heat.

You don’t want to put your stove on too high of a temperature or the onions will be more likely to burn.

Heat the pan and then add some oil, about 1 tablespoon per onion. You can always add more oil if needed.

Place the onions in the pan. With a wooden spoon or a heatproof spatula, move the onions around so that they don’t stick. Keep stirring every few minutes.

The trick is to let those onions sit until they brown, but not long enough that they burn. Keep moving them so they get evenly browned.

50%

F

O

O

Babysit them carefully: If you see the ends of the onion slices are getting black then you know your heat is too high.

Here’s how long it takes: When a recipe says “onions sautéed until soft,” sauté for approximately 5-7 minutes. A recipe that calls for “onions sautéed until lightly golden” takes about 12-15 minutes of frying. “Onions sautéed until deeply golden and caramelized” takes about 20 minutes, or longer if you have a lot of onions in your pan.

Some people are more patient and they prefer to cook the onions on low. They mix the onions every five minutes. That can take more than 90 minutes, but you’ll achieve a perfectly caramelized onion, probably similar to what your husband grew up on!

D

F

I

G

U

R

QUICK TIP Slicing hard boiled eggs for your salad? Try wetting your knife or lightly spraying it with cooking spray to ensure perfectly neat slices without crumbled egg yolk.

E

S

Drinking several cups of coffee per day reduces the risk of depression by 50 percent, according to a Harvard study.

Whining over Wine Here’s some news that might make you tipsy—with disappointment. According to a recent Morgan Stanley Research report, the world isn’t producing enough grape-based alcohol to keep up with demand. In 2012, there was a shortage of an estimated 300 million cases of wine. Who’s to blame? Apparently it is the Americans and Chinese who are somewhat at fault. That’s because wine has gained in popularity in both the US and China in recent years. In addition, Europe, which makes a hefty 60 percent of the world’s wine, has decreased production by 25 percent since 2004. Partly to blame is poor weather wreaking havoc on grape harvests. Consider stocking your wine cellar while you still can…

Bird Feeder or Dinner Plate Fodder?

Step aside, quinoa, and make room for millet, the newest craze—at least that is what some American farmers are hoping for. These farmers, with help from the Colorado Department of Agriculture, are working to increase millet’s marketability, hoping to change the average American’s perception of millet from birdseed to a supper side dish, promoting the ancient grain that is gluten-free, high in protein, and more economical.

It’s been an uphill battle, but these farmers say that millet is gaining momentum. Sales were doubling and tripling until last year, when farmers hit a huge setback: The usually droughttolerant millet withered under exceptionally hot and dry conditions. Some farmers lost up to 80 percent of their crop, driving up prices.

6

FOODS THAT FIGHT FLU Arm yourself with more than just a flu shot this year!

QUERCETIN POWERHOUSE PRODUCE

Apples, onions, broccoli, and tomatoes: Quercetin is a flavonoid that is proven to cancel out the negative effects of flu susceptibility.

CHICKEN SOUP

Bubby wasn’t spouting an old wives’ tale. It contains anti-inflammatory and healing properties.

GREEN TEA

High in antiviral activity against influenza, thanks to its catechin flavonoids.

Kitchen Lab It’s time to make the switch from iced coffee to a hot cup of caffeine, but did you ever notice that adding milk to your coffee keeps it hotter longer than a basic black coffee? It seems counterintuitive, but what you’ve noticed is true!

Scientists have actually tested this and found that coffee that contains refrigerator-cold milk cools 20 percent more slowly than black coffee. That’s true for three reasons. First, black coffee is darker, and so it emits heat faster. Second, hotter surfaces radiate heat faster. Last, thicker liquids—coffee with milk as opposed to the thinner black coffee—evaporate more slowly; there is a slower heat loss through evaporation.

So the next time you’re

taking a hot cup for the road on a freezing day, you might want to reconsider forgoing that splash of milk.

FOODS RICH IN VITAMIN D

Salmon, tuna, milk, cereal, and sardines: Vitamin D causes the production of antimicrobial substances.

YOGURT

Thanks to its probiotics.

CHILI PEPPERS

They’re a great source of Vitamin C with antiviral properties.

WIN!

Congratulations to C. Schwarz for winning a copy of Starters and Sides Made Easy!

To enter next month’s drawing, send your Sous Chef questions and Breaking Bread recipes to racheli@ amimagazine.org.

BREAKING BREAD Chaya Horowitz says: “I make grilled burgers quite often for my kids and wanted an adult version without the rolls.

So I came up with this salad and it was a huge hit.”

BURGER SALAD

1 head Romaine lettuce, cut into bite-size pieces ½ carton grape tomatoes 1 kirby, peeled and sliced ½ avocado, peeled and diced 1 tablespoon Zeta Basil and Garlic

Olive Oil Kosher salt

2 tablespoons oil, divided 10 ounces baby bella

mushrooms, cleaned and

stems removed 1 onion, sliced 8 regular-sized or 20 bite-sized

grilled burgers

1. In a small bowl, toss mushrooms with 1 tablespoon oil.

2. Heat a grill pan (or preheat a barbecue) over medium heat. Add mushrooms and grill until cooked through, about 10 minutes.

3. Toss onions with remaining 1 tablespoon oil and add to the same grill pan.

Grill for 5 to 8 minutes.

4. Place lettuce in a large bowl or individual plates. Top with tomatoes, kirbies, avocados, mushrooms, and onions. Top with grilled burgers. Drizzle with Zeta Basil and Garlic Olive Oil. Sprinkle with kosher salt.

Yield: serves 2 as main dish or 4 as an appetizer

3 KISLEV 5774

|

NOVEMBER 6, 2013

|

WHISK

|

13

GIRL HAS OUR “ ON A DIET” ACTED Tell us how at P M I S E I R E S whisk@amimagazine.org ?

E F I L R Letters will be YOU

Basya

published.

MY COUSIN’S WEDDING The bagel mystery is finally solved. It turned out that my brother-in-law had

Basya’s Menu SUNDAY: Breakfast: coffee, apple, granola bar. Snack: rice cakes. Lunch: salad. Snack: sliced cucumber, tomato.

Dinner: barbecue chicken, salad.

Dessert: watermelon.

MONDAY: Breakfast: coffee, oatmeal.

Lunch: turkey sandwich on rye. Snack: apple. Dinner: couscous, tofu, boiled vegetables. Dessert: almonds, grapes.

TUESDAY: Breakfast: coffee, dates with walnuts. Snack: 2 hard-boiled eggs. Lunch: whole-wheat bagel with tuna. Snack: cottage cheese, pineapple. Dinner: baked salmon, brown rice, grilled broccoli. Dessert: pear.

WEDNESDAY: Breakfast: coffee, yogurt. Snack: banana. Lunch: tuna salad. Snack: grapes, almonds. Dinner: baked chicken, couscous, Israeli salad. Dessert: fruit salad.

THURSDAY: Breakfast: coffee, granola w/milk. Lunch: chicken wrap. Snack: peanut butter on apple. Dinner: whole-wheat pasta with tomato sauce, sliced vegetables. Snack: grapefruit.

FRIDAY: Breakfast: coffee, wholewheat toast. Lunch: granola bar, pear.

Snack: chicken soup. Dinner: challah, guacamole, salad, gefilte fish, chicken soup, London broil, baked squash, sliced pineapple.

SHABBOS: coffee, whole-wheat challah, gefilte fish, salad, chicken cholent, baked zucchini, sliced pineapple. Snack: pickle, grapes.

Shalosh Seudos: piece of challah.

Motzaei Shabbos: whole-wheat pasta with salt.

14

|

WHISK

|

NOVEMBER 6, 2013

|

dropped them off. He had used our apartment for a Shabbos while we were away, and when he returned the key he left the bagels as a thank you. I asked him why he didn’t leave a note, and he said he was sure that the key would help us figure it out…but we never did find the key!

My cousin’s chasunah was wonderful and fun. It was nice being in New York during the fall season; it is so wonderful to see the changing colors of the leaves. My dress, made by the French dressmaker, was really elegant. I kept it a little loose because it looked more flattering. Despite all my worrying and concerns, it suited me nicely. I was very pleased with the way it came out and with the price. My aunt was right. The French woman had given me a fair price.

My shtick was also great. I have a feeling, though, that I wasn’t the only one assigned wedding shtick! Every one of the kallah’s friends and sisters showed up with something Some kallos and their families take the dancing very seriously, with coordinated dances, the kind I never seemed to learn the moves to. Some are more casual, with people randomly jumping in to dance with the kallah. (I was actually once at a wedding where the sister of the kallah had a list of who would dance with the kallah, and in what order! When I tried to cut into the center of the circle, the sister told me my turn was next… Cute idea, I guess.

To be fair they did have 700 guests.) My cousin’s wedding was one full of shtick. We had a few good laughs, as did the kallah.

Shortly after her wedding—I don’t know when she found the time to do this—my cousin sent me a few photographs of me at her wedding.

At first I was nervous to look at them, but when I finally did, I was pleasantly surprised to see how good I looked. I didn’t just look beautiful and thinner, I looked so confident in my new self.

My biggest challenge at the wedding

3 KISLEV 5774

2

Gir on a

T he

D

Chal le

Basya

STARTING WEIGHT

200

CURRENT WEIGHT

166.5

GOAL WEIGHT

150

POUNDS LOST THIS WEEK

1

TOTAL POUNDS LOST SO FAR

33.5

was not eating the dessert. The main course option was chicken or meat, so I stuck with the chicken, and even though I know it was probably made with sugar and oil, it was my healthiest bet. And it was delicious! My aunt (cousin’s mom) is a perfectionist and great cook herself.

I knew the food would be something special. My biggest challenge came when they rolled out the Viennese table for dessert. Every mini-cupcake and mini“cheesecake” was beckoning. They even had make-your-own s’mores…mmmm.

But I had fruit salad! Yummy!!

Best, Basya

2

rls D

THE CONTEST

iet

Basya and Devoiry each want to lose 50 pounds. The first one to reach her goal wins a trip to Florida or $500. Follow them weekly as they share their diet journeys with us.

WEEK THIRTY-FIVE

enge

Devoiry

STARTING WEIGHT

203

CURRENT WEIGHT

154.5

GOAL WEIGHT

153

POUNDS LOST THIS WEEK

0.5

TOTAL POUNDS LOST SO FAR

48.5

NO MATTER WHAT! Nine months! Am I really on this plan for nine months now? I had never stuck to a diet plan for 30 days without cheating, and now in the last nine months I have not touched anything with flour, sugar, grains, beans, or legumes. This is truly a miracle.

Every week I like to create desserts for Shabbos that correspond to the parshah of the week. My boys love them. This past Shabbos (parshas Chayei Sarah) I was going to go shopping and buy my chocolate wafers for the same well that I made for the past two years. Yossi and Bentzi wanted something original. “A well again? Can you think of something different, Ma?”

Devoiry

After wracking my brain I finally came up with the perfect idea. I would make a bracelet like Eliezer gave Rivka. I would make cake pops, roll them in colored sugar making them look like ‘jewels,’ and then connect them with string licorice.

My kids were thrilled. The bracelet used about 10 pops, so I still had a bunch left over. I decided to glaze the rest of them with a chocolate glaze. I rolled them in the frosting, and they came out so pretty. What happened next though was completely unpredictable. I went to the sink to wash my hands, and put my hand up to lick the frosting off first. Old habits die hard. My hand was less than half an inch away from my tongue when I stopped myself. I don’t lick! I just could not do it! I stayed on the plan! I need to remember I am only one lick away from a binge! I guess you could say that Hashem helped me because I help myself!

On Sunday I attended the annual Grey Sheet Round Up. Once a year there is a weekend of back-to-back meetings from morning until evening. These meetings are meant to infuse us with mega-strength and the message of “No Matter What!”

The Round Up is held in a high school in Manhattan. Eating is not allowed in the meeting rooms, so I took my breakfast to the lunch room. There were tables with built-in individual seats. I looked at them, and looked around to see if there were any spare chairs; I didn’t see even one. I could feel the heat rising in my cheeks! I don’t sit on such benches. I can’t fit into them!

Tentatively, I sat down on one of the seats.

I couldn’t believe it. I was able to fit into the seat comfortably. (I would not have admitted this to you at the beginning of my diet, but let’s just say that the pizza shop booths and I were not a very good “fit” for a long time!)

The choices of workshops were a bit overwhelming. I decided that Hashem would guide me to the rooms with the strongest messages for me. All the

meeting leaders I attended had over 20 years of back-to-back sticking to the Gray Sheet! Next to these people I am a Grey Sheet baby!

There was a closing ceremony that totally blew me away. They had a “roll call” of sorts. The Grey Sheet Diet plan was started in 1973. “Is there anyone in this room with 40 years of abstinence? Will you please rise, and remain standing?” I looked around a huge auditorium. Thirtynine years? Thirty-eight years? One person stood up. The room erupted in applause.

From there on, one at a time, the entire auditorium was asked to stand up. Is there anyone in this room with nine months of abstinence? Tears streaming down my cheeks, I stood up. I am a miracle. Thank You, Hashem.

Devoiry

On the Menu

Chanie Apfelbaum from Busy in Brooklyn has such exciting ideas on her blog. I've always loved butternut squash, and this is my newest favorite way to enjoy it.

Mazal tov on the birth of your baby boy!

Healthy Baked Butternut Squash Fries 1 butternut squash, cut into sticks extra virgin olive oil garlic powder chili powder smoked paprika kosher salt Preheat oven to 450 degrees. Place the butternut squash sticks into a large bowl. Drizzle with olive oil and sprinkle with garlic, chili powder, smoked paprika, and salt. Mix the squash until well-coated with spices and oil. Place the fries on a rack set over a baking sheet (if you don’t have a rack, place directly on baking sheet). Bake until crispy and tender, about 30 minutes.

3 KISLEV 5774

|

NOVEMBER 6, 2013

|

WHISK

|

15

new from bestselling AUthor JAmie geller is bAck with A UniqUe new cookbook!

Jamie loves sharing the joy of cooking with people like her - busy parents who want to make real food for real families in a snap, and people who want to entertain without slaving in the kitchen, knowing their dishes will always elicit oohs and aahs.

Joy of kosher has more than 100 of Jamie’s absolute best recipes, each with a creative twist:

ThaT’s 200 recipes for every day, Yom Tov, or simchos!

AvAilAble in bookstores , or At www.feldheim.com Feldheim Publishers 1-800-237-7149 • Feldheim Judaica 455 Rt. 306, Wesley Hills Plaza, Monsey

spotitdesign.com

dress it Up for entertaining, or dress it down for everyday.