Minestrone came about as early as the second century BCE, when Rome conquered Italy and new vegetables flooded the market. It was known as an Italian peasant’s dish or poor man’s soup. Originally, it contained onion, garlic, celery, tomatoes and carrots – pasta seems to have been a later addition.
MY MINESTRONE (6-8 servings)
2 tbsp margarine 3/4 cup chopped onions 2 minced garlic cloves 1 chopped leek 1/4 cup chopped celery 1/2 cup chopped carrots 2 chopped turnips 1 1/2 cups chopped zucchini 1 1/2 cups chopped cabbage 1 cup chopped potatoes 2 tbsp beef soup bouillon 1 cup chickpeas 1 cup chopped tomatoes 8 cups water 2 tbsp tomato paste salt and pepper to taste 2 tbsp chopped parsley 1/2 tsp basil 1/2 tsp oregano 1 chopped bay leaf 1/4 tsp marjoram 1/2 cup small pasta Parmesan cheese (optional)
In a large soup pot, heat margarine. Sauté onions, garlic and leek.
Add vegetables, water and spices but not pasta. Bring to a boil, reduce heat and simmer one hour.
Add pasta and cook 15 minutes. Ladle into soup bowls and add the cheese.
ROOT VEGETABLE MINESTRONE (Adapted from a Food & Wine recipe, it makes 6 servings.)
1/4 cup olive oil 1 finely chopped onion 1 minced garlic clove 1 sprig rosemary 2 sliced carrots 2 sliced parsnips 3 broccoli stems or chopped kohlrabi 3 cups cubed peeled, cut butternut squash 6 cups pareve chicken bouillon salt and pepper to taste 1/2 cup angel hair pasta broken into 1-inch pieces 1/2 cup grated cheese
In a soup pot, heat two tablespoons olive oil. Add onion, garlic and rosemary and cook until onion is soft.
Add carrots, parsnips, broccoli or kohlrabi and squash and cook for one minute. Add bouillon, salt and pepper and cook about 15 minutes.
In a frying pan, heat the remaining two tablespoons olive oil. Add pasta and cook, stirring frequently, about four minutes.
Add pasta to soup. Cook until tender, five to six minutes. Discard rosemary. Stir cheese into soup and serve.
Sybil Kaplanis a journalist, editor of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She leads English-language Shuk Walks in Machane Yehuda.
Sweet Potato Wedges with Avocado Drizzle, as made by Miriam Pascal, author of More Real Life Kosher Cooking. (photo by Miriam Pascal)
Many people have probably never heard of Miriam Pascal. I was one of them, but now am happily a fan. She describes herself as a 20-something Jewish gal from New York, a self-taught cook. She founded overtimecook.com, a popular kosher recipe blog, and More Real Life Kosher Cooking: Approachable Recipes for Memorable Dishes (Art Scroll, 2019) is her third cookbook.
More Real Life Kosher Cooking has many positive aspects – an introductory remark for each recipe; ingredients in the left column and numbered directions on the right; and a full-page, full-colour photograph for each recipe, including photographs of four dishes before each of the 10 chapters. In the introduction, Pascal recalls memories connected to various recipes and says her goal is to make the recipes in this cookbook “approachable and doable,” as the book’s subtitle states. She wants to help her readers “create delicious food and special moments.”
More Real Life Kosher Cooking book cover
There are some 200 photographs and 139 recipes in this cookbook, plus directions for 22 sauces and dressings, which can be used with other creations. Chapters are Breakfasts and Breads, Appetizers and Snacks, Salads and Spreads, Soups and Stews, Meat and Poultry, Dairy and Meatless, Vegetables and Sides, Desserts and Drinks, Baked Goods and Pastries, and Sauces and Staples. Among the recipes are Puff Pastry Breakfast Pizza, Crispy Onion Strings, Meaty Root Vegetable Soup, Caramelized Onion and Cheese Manicotti, Two-Ingredient Chocolate Mousse and No-Bake S’mores Cheesecake.
Of the 139 basic recipes, 46 are listed in the Pesach guide at the end. Here are four from the book.
SWEET POTATO WEDGES WITH AVOCADO DRIZZLE (pareve, makes six servings)
3 sweet potatoes 3 tbsp oil 1 tsp kosher salt 1/4 tsp black pepper * * * 1 avocado 1/2 cup mayonnaise 1/2 tsp kosher salt 1 tsp garlic powder 2 tsp lemon juice
Preheat oven to 425°F. Line two baking sheets with parchment paper; set aside.
Peel sweet potatoes and cut into wedges. Place into a large bowl; add oil, salt and pepper. Toss to coat.
Place wedges in a single layer on prepared baking sheet. Bake for about 50 minutes, until the outsides are starting to brown.
Meanwhile, prepare the avocado drizzle. Place peeled and pitted avocado into a bowl; mash until smooth. Add remaining ingredients; stir to combine.
Remove roasted sweet potato from oven; allow to cool slightly. Just before serving, drizzle avocado mixture over wedges.
The avocado drizzle can be prepared two to three days ahead. Due to the acid in the recipe, it should not turn brown. Sweet potato wedges are best fresh, but can be prepared a day or two ahead and served at room temperature.
MATBUCHA BRISKET (meat, makes six to eight servings)
1 (about 3 lb) second cut brisket (see Note) kosher salt, for sprinkling black pepper, for sprinkling 3 tbsp oil 2 onions, sliced 2 tsp kosher salt, divided 3 bell peppers, sliced, preferably different colours 2 plum tomatoes, diced 5 cloves garlic, minced 1/2 jalapeño pepper, minced 2 tsp cumin 1 tsp chili powder 1 (28-ounce) can diced tomatoes
Miriam Pascal’s Matbucha Brisket. (photo by Miriam Pascal)
Preheat oven to 325°F.
Sprinkle salt and pepper over both sides of roast. Heat a large, deep frying pan over high heat. Add roast; sear for two to three minutes per side, until browned on the outside. Transfer to a roasting pan; set aside.
Turn heat under the frying pan to medium; add oil, onions and one teaspoon salt. Cook for about five minutes, until softened
Add peppers, tomatoes, garlic, jalapeño and remaining teaspoon salt. Cook for eight to 10 minutes, until softened.
Raise heat to high. Add cumin, chili powder and diced tomatoes with their liquid. Cook until mixture starts to bubble around the edges. Pour vegetable mixture over the meat.
Cover roasting pan tightly; bake for 40-50 minutes per pound, until meat is soft and tender.
Note: Instead of a brisket, you can use any other cut of meat that does well when cooked low and slow.
The meat freezes well in the sauce, wrapped and airtight. Reheat, covered, until warmed through.
ROASTED VEGETABLE SOUP (pareve, makes six to eight servings)
2 large zucchini, diced 3 medium yellow squash, diced 2 red bell peppers, diced 2 onions, diced 1 lb frozen cauliflower florets, defrosted 1/4 cup oil 1 tbsp kosher salt 1/2 tsp black pepper * * * 4 cups vegetable broth about 6 cups water 2 bay leaves 1 tbsp kosher salt
Preheat oven to 400°F. Line two baking sheets with parchment paper.
Place vegetables, oil, salt and pepper into a bowl. Toss to combine. Divide between prepared baking sheets. Roast for 50-60 minutes, until vegetables are starting to brown.
Place roasted vegetables, along with any juices, into a large soup pot. Add soup ingredients; bring to a boil.
Simmer for about one hour. Discard bay leaves. Using an immersion blender, blend soup well, for about three minutes, until fully smooth. Adjust salt and pepper to taste.
This soup can be prepared ahead of time, and frozen in an airtight container.
Sybil Kaplanis a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is working on a 10th. She also writes restaurant features for janglo.net.
Cookie + Kate’s creamy roasted carrot soup, as made by the Accidental Balabusta. (photo by Shelley Civkin)
Nothing screams for comfort food quite like a COVID-19 pandemic. And nothing spells comfort food quite like soup. So, while the spirit of sharing is upon me, I present to you: roasted carrot soup. I’d love to say I made the recipe up, but you know I’d be lying. Credit where credit is due, and all that. It’s a recipe by blogger Kate, who, along with her canine sidekick, Cookie, make up the duo Cookie + Kate. (Why the dog gets top billing, I don’t know. Maybe he’s the taste-tester?)
I suppose it was one of these endless pandemic days where I was stumped for dinner ideas and thought – soup. It’s filling, especially if you add a nice sourdough or baguette, and you don’t need to make a bunch of other stuff, really. A salad, maybe? Perfect for lazy cooks.
The Cookie + Kate recipe is easy, if time-consuming, but you won’t regret it, I promise. And it’s creamy and dreamy, with no dairy in it at all. Prosaic as it sounds, this soup is like hitting the culinary lottery. Don’t be put off by the multitude of instructions; it’s worth every single one. Being a lover of platitudes, you know what they say – the journey of a thousand miles begins with a single step.
CREAMY ROASTED CARROT SOUP
2 pounds carrots 3 tbsp extra-virgin olive oil, divided 3/4 tsp fine sea salt, divided 1 medium yellow onion, chopped 2 cloves minced garlic 1/2 tsp ground coriander 1/4 tsp ground cumin 4 cups chicken broth or vegetable broth 2 cups water 1 to 2 tbsp unsalted butter 1 to 1 1/2 tsp lemon juice, to taste freshly ground black pepper, to taste
Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment paper.
Peel carrots then cut them on the diagonal so each piece is about a half-inch thick at the widest part.
Place carrots in a plastic bag with two tablespoons olive oil and half teaspoon salt. Massage them so all carrots are coated in oil. Arrange on the baking sheet in a single layer.
Roast carrots until they’re caramelized on the edges and easily pierced with a fork, 35 to 40 minutes, flipping halfway.
Once the carrots are almost done, warm the remaining one tablespoon olive oil in a soup pot over medium heat until shimmering. Add the onion and quarter teaspoon salt. Cook, stirring occasionally, until the onion is soft and turning translucent, five to seven minutes.
Add the garlic, coriander and cumin. Cook until fragrant while stirring constantly, about 30 seconds to one minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon.
Add the roasted carrots to the pot once they’re cooked. Add the butter, lemon juice and pepper. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook for 15 minutes.
Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Don’t fill past the maximum fill line.)
Blend until completely smooth. Add additional salt and pepper if necessary. It’s ready to serve.
Keeps well in the refrigerator, covered, for about four days, or for several months in the freezer. But, believe me, it won’t make it to the freezer.
APPLE RUM NOODLE KUGEL (Since it is mere weeks until Pesach, now is the time to get your kugel on. This one is a boozy take on the traditional apple noodle kugel. It’s sweet, slightly alcoholic and scrumptious.)
2 tbsp unsalted butter 3 large apples, peeled, cored and diced into 1/4” to 1/2” pieces 12 oz curly broad egg noodles 4 eggs 1/2 cup brown sugar 1 tsp vanilla extract 2 tbsp rum 1/2 tsp ground cinnamon
Preheat oven to 350ºF. Grease a 9”-by-13” baking dish.
Begin heating a large pot of water.
Melt one tablespoon butter over medium-high heat in a large skillet and add the apples. Cook, tossing in the pan, until they begin to colour and are slightly tender, about five minutes. Remove from heat.
When the water comes to a boil, add the noodles. Cook as per the package instructions, then drain through a colander and add them to the pan with the apples. Add the remaining tablespoon butter and toss together until the butter melts. Set aside to cool.
Beat the eggs in a large bowl. Add the sugar and beat together. Beat in the vanilla, rum and cinnamon.
Add the noodles and apples and fold everything together. Pour into the prepared baking dish.
Bake covered with foil, for approximately 20 minutes, then uncovered for the remaining 20-25 minutes, until the kugel is set and the sides are browned. If you like the noodles crispier on top, remove the foil a bit earlier. Allow to sit for at least 10 minutes before serving.
The rum makes it just a little naughty, and exceedingly rich-tasting. Definitely company-worthy. Not that we can have people over during a pandemic, but still. Like my father Sidney, alav hashalom, used to say: “I’m the most important company in my own home!” That, by the way, was his standard response whenever anyone asked him why he always used a linen napkin (even at breakfast). The fact was, the paper ones slipped off his lap, but never mind. He deserved the best.
When everything you need to know about 2020 (and 2021, so far) can be summed up by Velcro, Spandex, Zoom and facemasks, it’s nice to kick it up a notch just for, well, no good reason at all, except that you can. So, treat yourself to a little mid-week decadence and throw in that kugel rum. You might even want to indulge in a little shot glass of the stuff before dinner, just to round out the meal. Or not.
Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.
Vancouver Soup Company’s Steven Sloan with his wife Iona Monk and their daughter, Zoe Sloan. (photo by Michelle Dodek)
Soup is comfort food; great for lunch or dinner; light or hearty and always satisfying. Steven Sloan certainly thinks so. He is the owner and creator of the Vancouver Soup Company, a local wholesale business that he set up in May 2015 to serve a demand he saw in coffee shops.
A veteran of the food industry and an avid cook, Sloan’s first customer was Breka Bakery & Café, a 24-hour coffee shop owned by a Jewish family, the Granots. As Breka expanded – they now have five locations around Vancouver – so did the Vancouver Soup Company.
“I get nice comments from my customers. People like the soups…. I haven’t ever lost a client,” said Sloan.
As he pitched his soups to shops all over the city, taking samples with him everywhere he went, he found that his shared kitchen arrangement could no longer accommodate his needs. He took the leap to finding his own production facility in 2018.
He found a large kitchen at 292 East 1st Ave., three blocks east of Main Street. The facility also had an unused area facing the street that looked perfect for a restaurant, he said. “I thought a retail space would be great to generate extra revenue to help pay for the rent. It also helps to build the brand.”
The location is also great for retail, he added, because it’s near the new Emily Carr University of Art + Design campus and there are many offices in the area.
Sloan’s wife, Iona Monk, who works as a couples therapist, did the majority of the publicity the old-fashioned way when the store opened for lunch in early January.
“Iona went to local businesses and apartment buildings and put up fliers,” explained Sloan. “We offer a discount to Emily Carr students, so many of them started walking over for lunch.”
Serving five kinds of soups daily with fresh bread on the side, Sloan also offers two daily sandwiches (one vegetarian) and a salad as well. There is an assortment of baked goods to round off lunch.
Up until the COVID-19 pandemic hit, business was steadily growing, as more and more people heard about the lunch available at the Vancouver Soup Company. Sloan was preparing to open in the mornings starting at the beginning of April. He was going to have smoothies, a hot breakfast bowl and breakfast sandwich as well as freshly baked goods made in-house. But then, coffee shops were forced to close and he had to close his restaurant as well.
Assisted in the sales part of the business by his 15-year-old daughter, Zoe, who is off school indefinitely, Sloan began reaching out on social media. His contacts included Vancouver Talmud Torah, from which his daughter graduated two years ago. The family set up an online order platform for frozen soup with an option for delivery or pick up at the store.
“The community has been very supportive,” said Monk. “We’re doing OK. This terrible situation has forced Steve to grow the business in a way new direction. It shows the potential of this business and that the demand is there.”
In addition to vegetarian, vegan and meat soups, Sloan produces stews and chilis and in his words, a killer mac ’n’ cheese, now all available frozen to go. In this new paradigm, the family feels fortunate to have been able to find a new retail outlet for their business. However, they are hopeful that coffee shops and restaurants will soon be able to reopen so the business can continue to grow. In the meantime, this family continues to serve up the soup – and the comfort – as best they can.
Michelle Dodek is a freelance writer living in Vancouver. She also is the baker for the Vancouver Soup Company, recently incorporating her own business, called ess Baked Goods.
Kermit Soup, ready to serve. (photo by Shelley Civkin)
Treat your friends to one little taste of my Kermit Soup (aka kale-and-potato soup) and I guarantee they’ll be green with envy. Granted, it’s an unholy colour, which could be off-putting to some, but don’t dismiss it out of spoon. Even those who vigorously eschew kale (and aren’t partial to green) will be begging for seconds.
During these seemingly endless, dark days of fall and winter, there’s nothing more comforting than a thick, hearty soup. (Unless of course it’s a healthy serving of 15-year-old Balvenie, but that’s just wasted calories.) To me, soups are the bait-and-switch of mealtimes. If you haven’t been shopping in awhile, and all you’re planning for dinner is tuna sandwiches, then a good, substantial soup can easily step up to the plate and take on the starring role. After all, soup has got so much going for it: it’s filling, scrumptious and everything else pales by comparison. Especially if it’s Kermit Soup (you’ll see what I’m talking about soon enough). Don’t feel you need to apologize for its aberrant tint. I mean, just take a look around at the freakish hair colours you see on the streets. Kermit Soup has absolutely nothing to be embarrassed about. Nor do you.
It does help if you have a really good blender to make this soup. In fact, it’s rather essential. I’ve got a Breville at home and that sucker could crush rocks. (I’m pretty sure my blender has a bigger engine than my car.) Yams? No problem. Acorn squash? A joke. Carrots? In its sleep. Not that my recipe calls for any of those. Just saying. So, without further ado – meet the star of the dinner show.
KERMIT SOUP
2 cloves garlic 3 small/medium Yukon gold potatoes, diced half a large yellow onion 6 cups baby kale, chopped and lightly packed (the store wouldn’t let me take it without parental permission, so I used adult kale instead) 4 tbsp unsalted butter 1 quart (4 cups) chicken (or mushroom) broth Salt and pepper to taste
Mince the garlic.
Peel and chop the onion.
Peel and cube the potatoes.
Rinse kale and drain it well. Remove the thick stems then chop it up.
Melt butter over medium heat in a heavy soup pan.
Add garlic, onion, potatoes, and salt and pepper to taste.
Stir and cook for several minutes over medium heat.
Add the broth and bring it to a boil. Skim off fat from the top.
Gently simmer with the lid on for about 15 minutes or until potatoes are tender.
Add the kale and cook without the lid for about three to five minutes or until tender.
Transfer the soup to a blender a few cups at a time and puree. You might want to remove the little circle part of the blender lid to let some of the steam escape (but not while the blender is running). As each pureed batch is ready, pour it into another saucepan.
Ready to serve! It’s even better reheated the next day, and it’s good cold, too. If you’re not too hungry, have some bread with it and you’ve got yourself a light, yet filling fall meal. You’re welcome.
So, by now you’ve devoured your Kermit Soup and tuna sandwiches. To great acclaim. The soup, that is. An hour-and-a-half goes by and you’re jonesing for something sweet. Now what? You could get in your car and drive to some overpriced, hipster dessert restaurant that charges $12.95 for a two-inch purple yam, all-vegan crème brulée. Or, you could rock it old school. In the comfort of your own home. With Weetabix Chocolate Chip Cookies.
Yes, Virginia, Weetabix is more than just a breakfast cereal. Plus, it adds a nice crunchy texture to your cookies that you won’t soon forget (unless you overdo it with that 15-year-old Balvenie I referenced earlier. But that’s on you, not me). I always keep a box of Weetabix around, just in case of a cookie emergency. Which seems to happen with increasing frequency. And there are always chocolate chips hidden in my freezer (as if I don’t know where they are). So, go ahead, don your apron, pretend you’re Suzie Homemaker or Donna Reed and bake your family some irresistible cookies.
WEETABIX CHOCOLATE CHIP COOKIES
4 Weetabix, crushed 1 cup all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 3/4 cup soft butter or margarine 1/2 cup firmly packed brown sugar 1/4 cup granulated white sugar 1 1/2 tsp vanilla extract 1 egg 1 cup semi-sweet chocolate chips
Mix together crushed Weetabix, flour, baking soda and salt in medium bowl. Set aside.
In a large bowl, using a hand mixer, cream together butter/margarine and sugars. Beat in vanilla and egg.
Add dry ingredients and mix well. Stir in chocolate chips.
Drop dough by tablespoonsful onto an ungreased baking sheet (or line with parchment paper).
Bake at 350°F for 12 minutes (or slightly longer for a crispier cookie).
Eat and repeat. Or eat ’em and weep. I’ll leave that to your discretion. These are so popular that you might want to make two batches at once. Just to be on the safe side. One batch never lasts more than half a day in my home, and there are only two of us. Again, you’re welcome.
These aren’t exactly balabatish recipes. More like nouveau accidental balabusta. But I do stand behind them. You see, I’m channeling my inner balabusta while I make them, and that’s good enough for me. I’ll leave the rugelach, kichele and komish broit to some other ambitious balabusta. On some other day. It just goes to show that food doesn’t need some fancy Yiddish name to taste geshmak. One bite of these Weetabix cookies and one spoonful of this Kermit Soup and you’ll be kvelling all over the place. Just clean up after all that kvelling, OK? Bottom line: it’s all about the heart and soul of the cook.
So, stop kvetching and get thee into the kitchen. Those cookies and soup aren’t going to make themselves. Just promise me one thing – you won’t ask for a refund if you don’t love the Kermit Soup.
Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.
