Cooking with Aaron & Mia RECIPES FROM OUR LIFE
Breaking Bread In the early days of our relationship - when we were still long distance dating, Aaron used to send Mia video shorts from ‘Cooking with Aaron,’ a fake TV show concept he’d concocted. Spurred by Mia’s offhand, feminism-inspired comment that she didn’t want to be with a man who didn’t cook, Aaron set out to demonstrate his cooking prowess. One of the most celebratory elements of the Jewish wedding ceremony is the meal - with its ceremonial elements, dancing and breaking bread together. When we decided to not to delay getting married until the uncertain end of the pandemic - we were saddened to give up a large celebration with its communal meal. We wanted to honor that part of the tradition by sharing some recipes and food from our relationship and our world together. In this book, ilustated by Mia, we’ve selected some recipes and foods from the four years since ‘Cooking with Aaron,’ that give you a taste of our world. We hope to break bread with you soon. -Mia & Aaron
One of the most impressive elements in Aaron’s originally limited ‘Cooking with Aaron’ repertoire, are his spring rolls. They are one of Aaron’s go-to dishes when hosting, and he made them when Mia visisted him in Chicago for the weekend.
As a Vermonter, Aaron doesn’t like to be far from his maple syrup. With Mia’s selzer maker, Aaron often induldged his emerging virgin mixologist interests with refreshing drinks. His classic? He termed it a “Vermont Spritzer.”
Mia, who dislikes making entrees, had one recipe she would prepare when she wanted to impress a Sabbath Dinner guest - especially a potential romantic prospect. One night she and her housemates found a recipe for ‘Mancatcher Cookies’ in a vintage cookbook. (Apparently in the 1950s a good batch of cookies could land you a mate.) She and her housemates renamed her polenta dish- which predictably came out when a potential date was invited - ‘Mancatcher Polenta.’ Mancatcher Polenta, however, is now one of Aaron’s go-to dishes (and he prepares it more often than Mia, in fact.) based on martha stewart’s baked polenta with sausage and artichoke hearts
On mornings when she has more time - Mia likes to prepare (and Aaron likes to enjoy) a Mediterranean-inspired breakfast based on vegetables, herbs, olives and protein rather than just reaching for something carby. And always with something pickled, of course.
Did we mention Mia’s selzer maker? You’ll often see us with a big glass of selzer with an assortment of fruits and herbs inside. Here are a few of our favorite combinations.
It’s probably clear that we love pickled things. Here’s a few favorites.
Aaron loves fruit, fruit in salads, and will put apples and pomegranates in just about anything. One of Aaron’s go-to dishes for a Sabbath lunch (especially when he’s low on time) is this deliciously zingy salad, adapted from a recipe by his friend Sarah Palmer.
Mia loved making Matzah Ball Soup growing up (she once tried to make it with food coloring dyedblue matzah balls, (while Aaron loves Matzah Balls, he thinks blue matzah balls are a little much.) One night when making Matzah Ball Soup, but needing another substantive element to the meal, Aaron hit on his innovation: Adding packaged vegetarian meatballs to the dish. It was filling, and delcious - with the meatballs adding a deeper flavor to the soup. We called it “Italian Matzah Ball Soup.�
Mia accidentally once ordered 3 bundles of bananas thinking she was ordering 3 bananas. (Oops!) After a massive banana peeling session, (and 30 bananas in the freezer) banana bread became a go-to desert. Banana bread is one of Aaron’s favorite deserts, so this is not necessarily a problem. There’s a machloket (disagreement) on the ideal recipe, however, with Aaron’s recipe adapted from a Moosewood recipe, and Mia’s adapted from Smitten Kitchen’s Ultimate Banana Bread.
During the pandemic, Mia (like many others) got the comfort-baking bug. While many of the elaborate over-the-top recipes she baked will likely never be repeated, this New York Times recipe is a keeper. In some of the homes Mia lived in in Cambridge, hosting brunch was a big tradition. There would always be sweet dish, a savory dish, and sometimes a political discussion or crafting. We look forward to hosting brunch, and serving this awesome savory dish after the pandemic in our first shared home.
If you’ve ever been to Mia’s home for a Friday night Sabbath dinner - you’ve likely experienced this tradition that she picked up from a couple she met in Berkeley (who picked it up from people they met in Jerusalem.) In between kiddush (the prayer on the wine) and motzi (the prayer on the bread before the meal begins,) tequila, salt and limes are passed around. Each guest is invited to share a short reflection on the week or a spirtual teaching, and then a blessing or intention for everyone at the table, followed by a tequila shot of course.
Whether over sweet and savory brunch, tequila and blessings, or even just a refreshing Vermont Spritzer, we hope to break bread with you again soon. -Mia & Aaron