JFLinLA
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By the way, I have "recovered" a very old Jewish cookbook. "Jewish Cookery: In accordance with the Jewish Dietary Laws" by Leah W. Leonard was originally published in 1949. The version I have is in pretty good shape and seems to be a present to my mother, newly married in the early 1950's, from her sister.
It's nearly 500 pages and seems pretty comprehensive so, if you want any classic, old-fashioned, Ashkanazi recipes for this or any other holiday, just ask.
And, just because I'm in the mood at the moment, here are the chapter titles from the book. (I hope I don't regret posting this.)
Calendar of Jewish Holidays and Food Associations
Traditional Ceremonials and Food Customs in the Jewish Home
What Every Cook Should Know
Kosher Kitchen Questions and Answers (Rules for Kashruth)
Sabbath and Holiday Food Traditions and Recipes
Preparations and Recipes of Passover
Food Customs and Recipes in Israel
Breads, Bagels and Rolls
Breakfast Begins the Day
The Egg and You
Dairy Dishes and Meatless Meals
Soups for All Seasons
Fresh Fish and Good Herring
Organ Meats
Beer, Lamb and Veal
Poultry
Sauces for Meats, Poultry, Fish and Vegetables
Vegetables
Legumes and Grains
"Let Them Eat Cake" -- Many Kinds
Cookies
Exterior and Interior Cake Decoration (Sorry, gotta wonder, do you decorate cake differently if you are outdoors?)
Pies and Shtrudel
Puddings, Sweet and otherwise
Custards and Kindred Desserts
Appetizers and the Hostess Tray
Quick-Easies for Home Parties
Homemade Frozen Desserts
Beverages
Homemade Pickles and Relishes
Home Canning
Jellies and Jams
Quick Frozen Foods in the Home
Guide for Canning Fruits
Guide for Canning Vegetables
Magic Meals Out of Cans
Index
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That actually sounds fascinating. Do they say anything about tzimmes? Different recipes? I would like to make a non-meat tzimmes and I don't really like the looks of most of the recipes I've found so far.
Cakewalk -- Tzimmes galore. I've put a * by the ones where meat is an integral component. In a few others, they only have beef suet or chicken fat so you could easily substitute oil. Seems that pressure cookers were the new-found kitchen time saver in the 1940's. Here are the varieties, mostly their titles:
Carrot Tzimmes *
Carrot Tzimmes (Pressure Cooker Method) *
Tzimmes Knaidle (Dumpling)
Tzimmes of Carrots (Meatless)
Lima Bean Tzimmes (Balkan Style)
Rutabaga Tzimmes * (Also contains a recipe for a milchig variation)
Tzimmes of Dried Fruits (Balkan Style) (contains 2 variations on the recipe)
Varieties of Prune Tzimmes
Prune & Farfel Tzimmes *
Prune & Farfel Tzimmes (Pressure Cooker Method) *
Prune & Farfel Tzimmes (Meatless or Milchig) (also has pressure cooker method)
Prune & Potato Tzimmes * (also has pressure cooker method & 2 variations of the basic recipe including one that is milchig)
Prune & Rice Tzimmes * (Without Sweetening) (also has 2 variations of the basic recipe including one milchig)
So, let me know what interests you.
Also, I've haven't tried any of these recipes and could use some guidance on how I can pass the info along here given the copyright, even if it's from 1949.
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Let me just add Angelli Cafe on Melrose -- one of the all time classics, run by Evan Kleiman who was doing really good Italian food in LA before anyone knew what it was, heads up the slow food movement locally, and still continues to be great. And any number of places at the Original Farmers Market at 3rd & Fairfax. Not upscale but good and an LA Classic, must-see place. Loteria Grill and Monsieur Marcel are among my faves there. Both are technically not in WeHo but just outside.
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Thanks Dougal. I agree. I know what I like regardless of what so-called experts say. And I know there are others who have much more sophisticated and sensitive tastebuds than mine (including my teenage daughter). Nevertheless, Prof. Kaplan does have something to say, is entitled to his opinion, gets more people to listen to his opinion on this topic than most, I can still learn something and enjoy myself in the process.
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By the way, I have "recovered" a very old Jewish cookbook. "Jewish Cookery: In accordance with the Jewish Dietary Laws" by Leah W. Leonard was originally published in 1949. The version I have is in pretty good shape and seems to be a present to my mother, newly married in the early 1950's, from her sister.
It's nearly 500 pages and seems pretty comprehensive so, if you want any classic, old-fashioned, Ashkanazi recipes for this or any other holiday, just ask.
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I had such fun this weekend attending a bread discussion and tasting lead by Professor Steven Kaplan held here in Los Angeles. Yes, he is professorial and not shy about his opinions. I found his attempt to apply academic rigor to bread tasting interesting and bit entertaining. He was thoroughly charming and approachable. I had a great time.
My husband and daughter came with me and we all laughed the next night as we attempted to rate and score the La Brea Bakery bread I brought home from the market. (Kaplan doesn't like LBB, though he didn't say why and none of us asked him why.)
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Oy, panicking! And the kid -- now a sophomore in college on the other coast -- wants me to make and send him a challah.
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No, it's not just for you. Some of us are following along. Now please post some pictures for your masterpieces as well as the work in its various stages.
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Oh, and how could I forget? Another nice walking street is Montana Avenue in Santa Monica. Nice shops -- both chains and boutiques. And, you can eat at Father's Office which some argue has the best burger in town . . . not that I've ever been.
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Kai -- For 3rd Street, I'm actually thinking of between La Cienega & Fairfax. But, once you're at 3rd & Fairfax, you're at the Original Farmer's Market
You can always head to Chinatown for a good pedestrian area with Chinese and Vietnamese food. I'll let others recommend where to eat.
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Kai:
I live in Westwood which can be explored by foot but it's not the place for exploring for food. You are right next to UCLA and most of the food places cater to students and/or are chains. I live in the area and it's fine when we're running out with the family but . . .
Believe it or not, there are many other good walking places in LA where you can also eat well. Some suggestions:
-- Key stretches of Melrose Ave, Beverly Blvd & 3rd Street. Personally, I love Angelli Cafe on Melrose. Evan Kleiman has been there forever so she's not the "newest darling" in LA cooking circles but it's always great.
-- Downtown Culver City
-- Old Town Pasadena. Lot's of chains there too but there are other places.
-- Original Farmer's Market at 3rd & Fairfax. Most of the places you order from the counter and sit down but it's still great. However, one of my favorite places there is Monsieur Marcel if you want table service. Of course, you're right at the Grove but I usually try to skip that.
-- Downtown Santa Monica. Of course the 3rd Street Promenade but there is fun stuff on the intersecting and parallel streets.
I'll stop here and let others chime in.
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I remember this project of yours, and will definitely seek out the thread for inspiration! I'm only expecting 50-75 people, so I think the numbers are going to be manageable.... I hope....
Holy cow. The former Bat M girl is now 16!! (Do you hear the strains of Sunrise, Sunset swelling in the background?) Anyway, Ruth, I for one at least want to see pictures of your work when it's all done.
- pistachio petit fours (genoise w/pistachio buttercream, from Flo Braker)- s'mores squares (cakey squares, again from Flo Braker -- crumb crust, chocolate, mini-marshmellow)
- mini lemon angel cakes (either baked and served in mini nut cups, or mini muffin tins)
- mini vacherins (from Gale Gand -- French meringue, dollop of cream, raspberry)
- chocolate chip swirl cookies (from Flo Braker)
- acorn cookies (small shaped butter cookies from Flo Braker, hazelnut & cinnamon)
- cheese straws
- caramel corn in paper cones
- chocolate mousse in mini-cups (I'm iffy on this one)
No help here as I am also psychologically challenged on limiting myself. However, whatever you can prepare ahead is helpful. I remember making and freezing dough for baking later. Also brownies and bars already baked. I wrapped these many times over and froze, then defrosted fully wrapped and cut.
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I second Joe's. Remember at some of the "nicer" LA restaurants you can get attitude (which I can't stand) and I've never had any at Joe's. Good food, nice setting, good service, relaxed . . . and not far from LAX. Also, a little further north but not that far is Josie's.
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I'm laughing as I'm reading this because we must have the same Jewish ancestors. I'm not a pro but did all the baking for the dessert bar for my kids Bar/Bat Mitzvahs.
No, I didn't think about # of pieces per person as a pro would. However, it's always been my experience that people will take small amounts of a full cake or pie or something that has to be cut and eaten with a fork or spoon. But, if you can pick it up and eat it with your hands, they'll just keep eating and eating. I also found that, for desserts of this type, there are 2 kinds of people. There are those who liked the fruit desserts and gobbled up the raspberry bars, apricot tea cakes, lemon layer cake bars, etc. Then there was another group who went for the chocolate chip cookies, coffee blondies, brownie bites, toffee cookies, etc. And they don't seem to do a lot of overlapping. I think there was some overlap with the cheesecake bars and almond macaroons but, after 3 years I don't remember it all.
(If you're really interested, I had a whole thread running here a little over 3 years ago for my daughters Bat M where I solicited a ton of advice, shared my questions and prep, and culminating with pics of the whole thing. It was fun.)
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Ummmm, Sawtelle Boulevard for all kinds of Japanese. That's just west of the 405 Freeway and you're looking for the stretch beginning at the intersection of Olympic and heading north from there for a few blocks.
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Alex -- This is not something I know a lot about. However, in downtown LA, I've seen all kinds of things behind the butcher cases at Grand Central Market. I also wonder if any of the butchers at LA's "original" Farmer's Market (3rd & Fairfax) could help you. Sorry, that's about the best I can do. Good luck and let us know if/when you're successful in your search.
Jody
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What about Latino markets/butchers?
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How funny. I just had a dozen black & whites delivered to my son before he starts his final exams at college. I found a place on line called the Black & White Cookie Company. Price was good and he was surprised and thrilled.
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I'm exhausted and stuffed. And it wasn't even at my house. Night one with my parents. My all grown-up baby brother has been intrigued by Kabbalah and treated us to a little Kabbalah commentary along with the regular, decades-old, Maxwell House Haggadah that my folks use. Being the family baker, I brought home-made almond macarroons & flourless chocolate cake. I typically make more but there were only 10 of us on the first night.
Last night, more relaxed at my neighbors house though still about 10 people. Per request, I made a potato kugel. Used the recipe from the April Bon Apetit. Easy enough as you just whiz everything in the food processor but the taste was nothing special. (I seem to be the only one who likes "Mel's Mother's Fruit Kugel" -- that I think I posted on eGRA - but I may go back to that.) Also 2 kinds of charoset.
Oh yes, Grandma's matzah farfel muffins (which are savory) for both nights.
Wouldn't you know it, nobody gave me leftovers to go home so I have no brisket or chicken all ready for the week and still have more cooking to do.
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A little over 2 weeks to go so time to bring this one up again. Just to get things started, let me share an exchange I had with a colleague at the office. He was shocked that anyone would ever consider a matzah ball that was anything other than light as air. He couldn't believe that there were people who actually like their knaidlach a little dense and make them that way on purpose.
So, what do you say, sinkers or floaters?
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So if you're in/around Culver City, you have to go to Surfas. Not a restaurant but a "shrine" to kitchen/restaurant supply stores.
Isn't there a Gualegetza (sorry, I can never remember how to spell it) on Sepulveda near Palms? Didn't somebody just write that up in another post about their visit to LA Food places?
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Apparently, Suzanne Goins (of Lucques and AOC) has taken over the space of the recently closed Hamburger Hamlet on San Vicente in the Brentwood area. She is supposedly bringing in a French bistro later in the year. This will be a change for the area that is thick with Italian (Toscana, Vicente, etc.), and chain (CPK, Cheesecake Factory) restaurants.
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gfron -- If you are at the Wilshire Grand, and as RJ says at the 7th & Fig Metro Center Station, hop on the Red/Purple Line and go 1 stop to MacArthur Park, come up from the station and turn left, walk 1/2 block and cross 7th Street to Langer's for arguably the best pastrami sandwich anywhere -- hand sliced, yummy, delicious rye bread. Yum! Not open for dinner but well worth it for lunch.
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Surfas in Culver City is a great source for all sorts of things. Also, though I've never been in, there is a new Tepper Bar Supply in West LA next to the 405 Freeway, just north of Pico (near the Smart & Final).
Professor Steven Kaplan -- Bread Guru
in Pastry & Baking
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Thanks Steve. Will I ever be able to bake a baguette up to Kaplan's standards at home? Mais, non! Will I ever be able to taste all the nuances in bread Kaplan discussed? Unlikely. But, I did learn and, as I said in the initial post, I had fun. He's out promoting his book so may be coming to a book store or bakery or restaurant near you.