Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother by Andrea Marks Carneiro Page A
Authors: Andrea Marks Carneiro
Tags: Religion & Spirituality, Cookbooks; Food & Wine, Judaism, kosher, Special Diet, Entertaining & Holidays, Special Occasions
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15-20 MINUTES
COOKING TIME: 15 MINUTES
1. Break the matzo into pieces and put them in a colander. Run hot water over the matzo to
soften them (about 1 minute)
2. Once softened, place the matzo in a large mixing bowl and add the eggs, cottage cheese,
onion, and salt and pepper to taste. Mix well.
3. On medium high, heat enough oil in a frying pan to cover the bottom. Drop large spoonfuls of the mixture one at a time into the hot oil. They should be far enough apart that
they do not touch.
4. Fry the brei until browned on both sides.
* If you want to use only egg whites, substitute 4 whites instead of 2 whole eggs.
* You can also replace the oil with cooking spray, though the brei may not be as crispy.
SING!
A Few of Our Favorite Seder Songs
"The Ballad of the Four Sons"
(to the tune of "Clementine")
This one is a classic in the Marks family. Not a seder goes by that we don't sing at
least a few of the verses.
"Dayenu"
Perhaps the most famous of all Passover songs (and Roz's favorite), "Dayenu" (which
means "it would have been enough") is over a thousand years old and actually has fifteen stanzas, signifying the fifteen gifts that God bestowed on the Jews. We give you
three.
(Chorus)
(Chorus)
(Chorus)
"Let My People Go"
A song not only familiar to seder-goers, but to Ferris Bueller fans as well.
(Chorus)
(Chorus)
"The Four Questions"
Anyone who made it through years of Hebrew school will recognize this tune. It is a
lovely song and an easy way to introduce younger children to the Four Questions.
A FeW MORE JeWISH HOLIDAYS
Obviously, Judaism consists of much more than the holidays mentioned thus far in this book.
There is an entire calendar full of holidays that, unfortunately, we weren't able to cover in
depth (hello, sequel!). Below we've given you a brief overview of some other major holidays on
the Jewish calendar, along with some fun facts and tips for celebrating.
SUKKOT
Sukkot falls immediately after Yom Kippur and, though following one of the most serious
and solemn holidays, is all about rejoicing. In fact, it is often referred to as the "Season of
our Rejoicing," or Z'man Simchateinu. The idea behind the celebration is one part historical
and one part agricultural, as it not only commemorates the years spent wandering in the
desert but also acts as a harvest festival. Below are a few fast facts about Sukkot:
• Sukkot means "booths," and refers to the temporary shelters Jews were commanded to live
in during their period of wandering.
• A main part of the holiday revolves around building and decorating a sukkah (great fun
for the kids!) with everything from fruits and vegetables (usually dried squash and corn)
to children's artwork.
• A sukkah must have at least two-and-a-half walls covered with material that will not blow
away in the wind, and a roof made from sekhakh (meaning "covering"). The sekhakh needs
to be something that came from the ground (such as branches, cornstalks, bamboo, etc.).
The sekhakh should be left loose and be sparse enough that rain can get through but not
sparse enough that there is more light than shade.
• Observant Jews are encouraged to spend as much time as possible in the sukkah (including sleeping in it!), but the idea of "dwelling" in the sukkah can be simply eating all of one's
meals inside it.
• It's no coincidence that Sukkot is reminiscent of Thanksgiving. Some believe that the
Pilgrims based the holiday on Sukkot.
• Another major observance is the use of the lulav and etrog. The lulav consists of a palm
branch, two willow branches, and three myrtle branches. The etrog is a citrus fruit similar to a lemon and is native to Israel. Holding each in one hand, they are brought together
and are waved in six directions (north, south, east, west, up, and down) to recognize that
God is everywhere.
• One of the most interesting traditions of Sukkot (at least in our opinion) is that of the
Ushpizin, or Seven
COOKING TIME: 15 MINUTES
1. Break the matzo into pieces and put them in a colander. Run hot water over the matzo to
soften them (about 1 minute)
2. Once softened, place the matzo in a large mixing bowl and add the eggs, cottage cheese,
onion, and salt and pepper to taste. Mix well.
3. On medium high, heat enough oil in a frying pan to cover the bottom. Drop large spoonfuls of the mixture one at a time into the hot oil. They should be far enough apart that
they do not touch.
4. Fry the brei until browned on both sides.
* If you want to use only egg whites, substitute 4 whites instead of 2 whole eggs.
* You can also replace the oil with cooking spray, though the brei may not be as crispy.
SING!
A Few of Our Favorite Seder Songs
"The Ballad of the Four Sons"
(to the tune of "Clementine")
This one is a classic in the Marks family. Not a seder goes by that we don't sing at
least a few of the verses.
"Dayenu"
Perhaps the most famous of all Passover songs (and Roz's favorite), "Dayenu" (which
means "it would have been enough") is over a thousand years old and actually has fifteen stanzas, signifying the fifteen gifts that God bestowed on the Jews. We give you
three.
(Chorus)
(Chorus)
(Chorus)
"Let My People Go"
A song not only familiar to seder-goers, but to Ferris Bueller fans as well.
(Chorus)
(Chorus)
"The Four Questions"
Anyone who made it through years of Hebrew school will recognize this tune. It is a
lovely song and an easy way to introduce younger children to the Four Questions.
A FeW MORE JeWISH HOLIDAYS
Obviously, Judaism consists of much more than the holidays mentioned thus far in this book.
There is an entire calendar full of holidays that, unfortunately, we weren't able to cover in
depth (hello, sequel!). Below we've given you a brief overview of some other major holidays on
the Jewish calendar, along with some fun facts and tips for celebrating.
SUKKOT
Sukkot falls immediately after Yom Kippur and, though following one of the most serious
and solemn holidays, is all about rejoicing. In fact, it is often referred to as the "Season of
our Rejoicing," or Z'man Simchateinu. The idea behind the celebration is one part historical
and one part agricultural, as it not only commemorates the years spent wandering in the
desert but also acts as a harvest festival. Below are a few fast facts about Sukkot:
• Sukkot means "booths," and refers to the temporary shelters Jews were commanded to live
in during their period of wandering.
• A main part of the holiday revolves around building and decorating a sukkah (great fun
for the kids!) with everything from fruits and vegetables (usually dried squash and corn)
to children's artwork.
• A sukkah must have at least two-and-a-half walls covered with material that will not blow
away in the wind, and a roof made from sekhakh (meaning "covering"). The sekhakh needs
to be something that came from the ground (such as branches, cornstalks, bamboo, etc.).
The sekhakh should be left loose and be sparse enough that rain can get through but not
sparse enough that there is more light than shade.
• Observant Jews are encouraged to spend as much time as possible in the sukkah (including sleeping in it!), but the idea of "dwelling" in the sukkah can be simply eating all of one's
meals inside it.
• It's no coincidence that Sukkot is reminiscent of Thanksgiving. Some believe that the
Pilgrims based the holiday on Sukkot.
• Another major observance is the use of the lulav and etrog. The lulav consists of a palm
branch, two willow branches, and three myrtle branches. The etrog is a citrus fruit similar to a lemon and is native to Israel. Holding each in one hand, they are brought together
and are waved in six directions (north, south, east, west, up, and down) to recognize that
God is everywhere.
• One of the most interesting traditions of Sukkot (at least in our opinion) is that of the
Ushpizin, or Seven
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