Jewwant Some Food?

I am a WASP, born-and-raised (and not just in the preppy way; my family actually came over on the Mayflower) yet I have always been fascinated by Jewish culture and food, which are arguably one-in-the-same. When I was 12, I asked my parents if I could be bat mitzvahed (for obvious reasons at the age of 12!), to which they responded “No,” but they encouraged me to go to temple with one of my friends and participate in her family’s Seder. Long story short—Jew food is my JAM. Bagels, schmear and lox? What’s not to love!

Inspired by the recent Passover holiday, I present to you two renditions of my favorite noshes. Shalom!

Lighten Up Your Lox
This is an ultra sophisticated munch that’s easy to whip up. Enjoy as breakfast, lunch or a mid-afternoon snack!

Smoked Salmon/Lox
Tzasiki sauce
Roasted red peppers
Wasa crackers (or any sort of crusty, hard cracker)
Sea salt/pepper
Red pepper flakes (optional)

I prefer to do a homemade tzasiki, but if you’re short on time, or don’t have the bone-de-cuisine, store-bought tzasiki does the trick!

  1. Mix capers and (optional) red pepper flakes into tzasiki, to taste
  2. Spread healthy helping of tzasiki/caper mixture onto cracker
  3. Julienne a slice of roasted red pepper (for those of you that do not know what “julienne” means, you obviously don’t watch the Food Network.  It means thinly slice.)
  4. Layer on desired amount of smoked salmon
  5. Sprinkle on some coarse sea salt and freshly ground black pepper, to taste

An Ode To The Potato Latka
This is a non-greasy, lighter version of a latka that is a perfect accoutrement to any summer dish. Everything can be made ahead of time, and be prepared on a single serve basis.

For the latka
Spaghetti squash
Sweet Spanish onion
Parmesan Cheese

With homemade “putanesca” sauce
5 plum or other small, sweet tomatoes
Olive tapenade
Red pepper flakes
Balsamic vinegar
Sea salt / pepper

  1. Turn oven up to 400°F
  2. Cut squash in half, length wise
  3. Place on foil-covered baking sheet, skin up, and bake for 45 minutes
  4. Cut tomatoes in quarters
  5. Dice garlic (2-3 cloves)
  6. Mix up 3 tbsp of balsamic vinegar with 1/3 c. of EVOO
  7. Use whisk; add in olive tapenade and red pepper flakes, to taste, and garlic
  8. Place tomatoes in a roasting pan and drizzle balsamic mixture over, making sure to coat every piece
  9. Let roast in the oven for 20ish minutes, or until tomatoes are super juicy and delicate
  10. When squash feels somewhat malleable to your touch, remove from oven and let cool
  11. Use a large fork to pull out spaghetti strands from inside the squash
  12. When tomatoes are ready, use a whisk to mash tomatoes until almost smooth
  13. Place back in the oven at 200°F and let simmer
  14. In a bowl combine sliced onions and spaghetti squash and 1 c. of parmesan cheese
  15. In a hot non-stick fry pan, place palm-sized patties down, and let sit on each side for about 4 minutes, or until a nice crust is formed, and flip
  16. Place patties on a plate and spoon on your homemade “putanesca” sauce

Add a poached or over-easy egg on top for a delightful brunch!

Posted by Hannah

Like what you just read? Vote for as “Best Blog” in the Boston People’s Choice Awards and ask your friends to do the same!

Posted By: netgain

Comments are closed.

  • Categories

  • Archives

  • Recent Posts

  • Subscribe to