Flori Cooks

This is going to kill my brother. As if some extra laws of Ashkenazi kashrut live in his head, to him there is a right kind and a wrong kind of charoset. Hell’s bells! There isn’t even just one way to spell it!!

Since one of my Passover guests was bringing the “right” kind (traditional Ashkenazi made with apples and walnuts) I decided to play around with a Sephardic themed recipe of my own creation. Because Sephardic Jews spread so broadly across the Mideast, Africa, India, the “-stans”, all around the Mediterranean and even China there are dozens of variations on this (usually) sweet mix of (usually) fruits and nuts that stands in for the mud that the Hebrew slaves made into bricks while slaves in Egypt. Many are made with dates as the primary ingredient but since I don’t really like dates I decided to start with about 15 or so dried figs. I added a handful each of dried apricots and apples about a cup of blanched almonds, cinnamon and mace and let the food processor go to work adding a goodly splash of sweet red wine. Yum!

Well, today I had about half a cup of each left anbd I decided to do the unthinkable! I mixed them together. No bolt of lightening; no hail, locust or boils. I talked to my first-born child this afternoon and she is fine.

And so melting-pot charoset is born. It makes a great Hillel sandwich with my freshly grated chrain too!

Maror like you’ve never had it before-or …

I don’t remember where I read about this last year the day after Passover when it was too late, but I’m sure glad that I remembered in time this year! This is supper easy, everyone loved it, it caused quite a fit of giggling all around the table last night and will become a part of my Seder going forward. As if the four glasses of wine are not enough let’s throw in a shot of vodka too!

Peel and cut about half a large horseradish root into chunks and put it in the blender or food processor with at least a cup of vodka. After making it in the food processor I would strongly suggest using a blender as there was quite a lot of splash and clean-up to do. Run the machine until the horseradish it fairly fine (but not as fine as prepared horseradish). Pour it into a quart mason jar and fill with vodka. Leave it on the counter for a few days shaking the jar each time you pass through the room. Strain through a fine mesh strainer (like a tea strainer) and pour back into the bottle with the remaining vodka. Be sure to really squeeze the grated root after you strain it.

Warn your guests before serving. Really. It’s a lovely milky white and oh so pungent.

The leftovers are going to make the best Bloody Marys!

Happy Passover! Chag Sameach!

…well almost spring… It’s hard to believe sitting here with all the windows open at 5 PM that last night we were chilly and wanted nothing more for dinner that a thick, warm, yummy soup. A piece of cheese toast on the side (and a glass of wine) and I was set. It’s lovely having Sally over enjoying warmth from the inside out. This hasn’t been the easiest week in her treatment but we are approaching the downhill stretch and it is going to be a slide into a beautiful summer of healing.

Planting a tree today was great fun. It took hands on and hands into wallets from so many people. We are renters in this beautiful place where we live. A Meyer Lemon tree that was over 60 years old from what we’ve heard quit bearing fruit. The son of one of us dug out the old tree (stump and all!!), we all kicked in money and neighbors and friends planted the new tree. Even though it is only a few feet tall we will have plenty of lemons this year. Oh, and we had a swarm come out of the beehive in the top of the date palm; maybe they came out to greet the new tree.

This is not truly a salad. Use those silly air-quotes – it’s a Caesar “Salad”.

My dear friend and neighbor is under treatment for stomach cancer and headed for a full recovery. I’m doing my best to keep up with her changing but remarkably good appetite to provide nourishing, healing food. As you might guess about me, when I am stressed and worried about someone I love this is how I go to ground – I cook.

Under strict doctor’s orders, the only raw food Sally can have are thick-skinned fruits and vegetables. Just as when you are told not to “think about elephants” or “don’t think about where in your mouth your tongue is”, that thing becomes an obsession. I’ve been grilling asparagus and our new favorite grilled tomatoes to come as close as we can to raw while still reaching bacteria killing temperatures. Last night I came up with a real winner to go with turkey mushroom barley soup (for what will probably be our last Southern California winter stormy night).

Inspired by the grilled bread with Swiss chard and burrata cheese served at the Hollywood power lunch spot Ammo and a recipe for fried bread with broccoli and Romano from the New York Times this week, I give you Caesar Crossing the Alps, a cooked salad.