Check out Bubbe and Zayde's Cookbook!

Total Page:16

File Type:pdf, Size:1020Kb

Check out Bubbe and Zayde's Cookbook! A note from the students: We're grateful for this experience because it has allowed us to understand what some older traditions of Judaism look like and how similar and different they are compared to our traditions today. This experience has also allowed us to bond over food with our friends. This created many memories that will last for a lifetime. It has also created opportunities for new learning experiences for everyone. Since none of us are professional chefs, we all learned a lot to teach to our family and friends. 2 Bubbes & Zayde’s Table of Contents Kitchen 4 Soups and Appetizers Grandma Esther’s Chicken Soup Aunt Dora’s Matzoh Balls Borscht Cheese Bourekas 10 Entrees Indian stuffed Eggplants Stuffed Peppers Best Ever Brisket 14 Side dishes Israeli Salad Kartoffe Latkes - Potato Pancakes Pineapple Kugel Zeesih Kaese Latkes – Sweet Cheese Pancakes Hungarian Lokshen Noodle Kugel Moroccan Charoset 21 Desserts & Sweets Haman’s Fingers Switzerland Chocolate Cake Gateau Au Coco Hamentaschen Mandlebread Matzo Brittle Pan d’Espanya (Spanish Sponge Cake) Chocolate Challah Bread Pudding All recipes were made in class or are the participants’ families’ recipes. 3 Grandma Esther’s Chicken Soup Submitted by Arlene Provder Ingredients: directions: 1 whole: chicken cut in eighths 2 large carrots, peeled and cut in half 2 onions, peeled and cut in half 2 - 3 stalks of celery with the leaves on 1 turnip or parsnip peeled 2 cloves peeled garlic Several sprigs of parsley Salt and pepper to taste One kosher chicken bouillon cube 8 oz. fine egg noodles Procedure: 1. Wash and clean chicken, pluck off extra feathers and cut off large pieces: of chicken fat 2. Place chicken in large pot with vegetables and parsley 3. Fill pot with cold water approximately three quarters full or perhaps a little more 4. Bring soup to a boil and add salt and pepper 5. Once boiling, bring to simmer and occasionally stir to skim off the reside 6. After one hour add the bouillon cube. Soup should be delicious in about one hour and 30 mins, perhaps a little more. 7. While soup is bubbling prepare noodles (very fine) to add to soup when ready to serve. Once the soup is finished remove the vegetables and the chicken. 8. Some people prefer the clear broth with maybe a carrot slice or two, others prefer everything!! 4 Bubbes & Zayde’s Kitchen Shabbat Memories From Arlene Provder Growing up, Shabbat was special in my house. We all looked forward to Friday eve, and of course the weekend. Often my mother would start preparing the Sabbath meal on Thursday. Since I grew up in a conservative environment that meant no "labor" was conducted: no shopping, no spending money. Routine chores were not done; it was basically family time. One of my favorite things was coming home to the delicious smell of chicken soup, pot roast, kugel (sometimes) and roasted potatoes. Dessert was usually canned fruit cocktail. Before our meal, my mother would put a table cloth over the small kitchen table, cover her head with a shawl, light the candles and recite the blessing. The candlesticks were the ones that her mother brought from Hungary when she came to America. After lighting the candles, she would always say "Good Shabbos, children." My favorite dish was Grieven, crisp chicken skin with fried onions, which then rendered a byproduct called "schmaltz" or chicken fat! This was so delicious on fresh rye bread. I could not wait to get home from school, as this was so special. I always rushed to get home so I could get at it before my sister! 5 Aunt Dora’s Matzoh Balls Submitted by Hannah Freiberg directions: Ingredients: 2 eggs: chilled 2 Tablespoons seltzer 1 ½ Tablespoons cold chicken fat ½ cup matzoh meal Procedure: 1. Beat together: eggs and water, add chicken fat and beat long enough to blend thoroughly. Stir in matzoh meal and seasoning. Batter will be thin. 2. Cover and refrigerate for about an hour. 3. With wet hands form small balls about the size of walnuts. 4. Add matzoh balls to 2 ½ quarts of boiling water. 5. On a low flame, cook for 20 minutes in a covered pot. 6 Bubbes & Borscht Zayde’s Yield: 10 servings Kitchen Ingredients:directions: 6 cups chicken: stock, beef stock, or vegetable stock for vegetarians 3 medium beets, washed well 3 large potatoes, peeled and chopped into cubes 3 medium carrots, thinly sliced or shredded 1 small red onion, finely chopped 3 cloves garlic, minced 1/2 head red cabbage, cored and shredded 1 large tomato, diced 1 cup tomato sauce 2 - 4 Tablespoons sugar or to taste Salt and pepper to taste 1 Tablespoon fresh dill, chopped Sour cream for topping (optional) Procedure: 1. Place beets: in a large pot and fill with just enough water to cover them. Cover pot and boil until tender, about 45 minutes. Remove beets from pot to a plate or cutting board and set aside to cool. 2. Add broth, carrots, and potatoes to beet water and boil covered for about 15 minutes, then add onions, garlic, cabbage, and diced tomatoes. 3. Peel and slice the cooked beets and add to pot. Cook until the beets lose their color, about 30 minutes. Add tomato sauce, sugar, dill, salt, and pepper then reduce to simmer for 10 minutes. 4. Serve hot topped with sour cream 7 Purim Memories By: Stanley Edelman When one thinks of traditional Purim foods, the one that comes to mind first for the vast majority of Jewish-Americans is the hamentaschen, the symbol of the hated Haman who wanted to destroy the Jews, but was foiled by Esther. So Haman gained a level of immortality by having his hat used as the template of Purim, and the survival of the Jewish people. When I was about 8 or 9 in the mid-1940s, my mother baked hamentaschen. Without any printed recipe, she had an almost genetic imprint of what to do and how to do it. I had the job of grinding the mun. Mun is ground poppy seeds mixed with honey and other things that I like the taste of, but I don't know the actual ingredients. The grinder was a big 'L' shaped device. The poppy seeds were poured into the spout at the top, and, as I turned the crank, the screw device that was attached to the spout moved the seeds to the front of the grinder. Here there were two plates that rubbed against each other where the poppy seeds were transformed into the mun paste that my mother would use to create the hamentaschen. 8 Bubbes & Cheese Bourekas Zayde’s Yield: 32 turnovers Kitchen Ingredients: 1 pound filo: dough (about 20 sheets) directions: ¼ cup low fat cottage cheese 2 large eggs, beaten lightly 2 cups grated cheese, such as swiss, kashkaval, or cheddar 2 green onions, finely chopped Salt & pepper to taste 1 cup butter 2 Teaspoons sesame seeds (for sprinkling) Procedure: 1. Thaw filo sheets in the fridge for 8 hours or overnight. Remove sheets from fridge 2 hours before: using and leave them in their package. 2. Put cottage cheese in strainer and press gently to remove excess liquid. Do not push cheese through strainer. Leave cheese in strainer for 10 minutes and press gently again. Mix cottage cheese with eggs, grated cheese, and green onions until smooth. Add pepper; taste before adding any salt. 3. Remove filo sheets from package and unroll them on a dry towel. Cut stack in half lengthwise to form 2 stacks of sheets of about 16x7 inches each. 4. Cover filo immediately with a piece of wax or parchment paper, then with a damp towel. Work with only one sheet at a time and always keep remaining sheets covered with paper and a damp towel so they don’t dry out. 5. Remove a filo sheet from pile. Brush it lightly with melted butter and fold it in half lengthwise so its dimensions are about 16 x 3 ½ inches. Dab it lightly with butter. Place about 1 ½ teaspoons cheese filling at one end of strip. Fold end of strip diagonally over filling to form a triangle, and dab it lightly with butter. Continue folding it over and over, keeping it in a triangular shape after each fold, until end of strip is reached. Set triangular pastry on a buttered baking sheet. Brush it lightly with butter. Continue to shape more pastries. 6. Preheat oven to 350 degrees. Brush pastries again lightly with melted butter and sprinkle with sesame seeds. Bake 20-25 minutes or until golden brown. Serve warm or at room temperature. 9 Indian Stuffed Eggplants Serves: 4-8 “Typically served on Simchat Torah” Ingredients:directions: 1 large: onion, chopped 3 Tablespoons canola oil 5 cloves garlic, crushed 1⁄2 cup dried grated coconut 1 Tablespoon tamarind paste 1 Tablespoon brown sugar 1 Teaspoon ground coriander 1⁄2 Teaspoon ground cumin Salt 1⁄2 Teaspoon or more cayenne or ground chili pepper 1⁄4 cup cilantro leaves, minced 1 1⁄2 inch piece of ginger, grated 4 small eggplants Procedure: 1 1⁄4 cups canned coconut milk 1. For the filling, fry: the onion in the oil till golden. Add the garlic and grated coconut, and when lightly colored, add tamarind paste and brown sugar. 2. In a small bowl, add a few Tablespoons of water and tamarind paste. Add this to the pan along with the coriander, cumin, salt, cayenne or chili powder, cilantro, and ginger. 3. In another pan, boil about 2 1⁄2 cups of salted water with the coconut milk.
Recommended publications
  • Amelia Answers 5 Questions About the Seasonal
    Five Questions for Amelia Saltsman To paraphrase the age-old question, how is this Jewish cookbook different from all others? We tend to compartmentalize the different aspects of our lives. We have one box for the seasonal, lighter, healthier way we eat today, and another for Jewish food, which is often misunderstood as heavy, only Eastern European (Ashkenazic), or irrelevant to today’s lifestyle. (This box also often holds wistful memories for beloved foods we think we’re no longer supposed to eat.) In The Seasonal Jewish Kitchen, I want to open up all those boxes and show how intertwined tradition and modern life actually are. I’ve read the Bible for history and for literature, but now I’ve mined it for food, agriculture, and sustainable practices, and wow, what a trove of delicious connections I discovered! What kind of surprises will readers discover? First, the great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old and global. Jewish food is a patchwork of regional cuisines that includes the deli foods of Eastern Europe and the bold flavors of North Africa, the Middle East, the Mediterranean, and more. My hope is that The Seasonal Jewish Kitchen will keep you saying, “That’s Jewish food? Who knew?” Remember the line from Ecclesiastes about there being nothing new under the sun? The ancient Hebrews were among the world’s early sustainable farmers, and many of today’s innovative practices have their roots in the Bible. Also, the Bible contains quite a few “recipes” that are remarkably current (think freekeh, fire-roasted lamb, and red lentil stew).
    [Show full text]
  • Ingredients HANUKKAH 2020
    Ingredients HANUKKAH 2020 Herb Roasted Carrots Chocolate Hazelnut Babka Main Dishes GLUTEN-FREE, VEGAN Enriched unbleached flour (wheat flour, Carrots, canola/olive oil blend, minced malted barley flour, niacin, iron, thiamin Red Wine Braised Brisket garlic in water (dehydrated garlic, water, mononitrate, riboflavin, folic acid), Brisket, salt, pepper, canola/olive oil blend, citric acid), parsley, mint, salt, pepper. Chocolate hazelnut spread (sugar, palm oil, shallots, celery, garlic, thyme, Manischewitz hazelnuts, skim milk, cocoa, soy lecithin, Concord Grape Wine, chicken stock, bay Roasted Asparagus vanillin), Water, chocolate chips (sugar, leaves. GLUTEN-FREE, VEGAN chocolate, milkfat, cocoa butter, soy lecithin, Asparagus, lemon zest, canola/olive oil natural flavor), Brown sugar (sugar, Chicken Marbella blend, salt, pepper. molasses), milk, eggs, unsalted butter Olive oil, red wine vinegar, prunes, green (sweet cream, natural flavoring). Contains olives, capers, bay leaves, garlic, oregano, Roasted Fingerling Potatoes 2% or less of each of the following: salt, black pepper, chicken, white wine, salt, yeast. brown sugar, parsley. with Rosemary GLUTEN-FREE, VEGAN Allergens: Wheat, Milk, Eggs, Tree Nuts Roasted Salmon on Cedar Plank Fingerling potatoes, canola/olive oil blend, salt, pepper, rosemary. Cinnamon Babka Lemon Pepper, BBQ, Tom Douglas Salmon, Enriched unbleached flour (wheat flour, spices, salt, pepper. Wild Rice Pilaf malted barley flour, niacin, iron, thiamin GLUTEN-FREE, VEGAN mononitrate, riboflavin, folic acid), Water, Wild Rice, Brown Rice, Pink Lady Apples, brown sugar (sugar, molasses), milk, eggs, Pecans, Celery, Green Onion, Cranberries, unsalted butter (sweet cream, natural Prepared Foods Zupan’s Orange Juice, Honey, Orange Zest, flavoring), cane sugar. Contains 2% or less Latkes (Potato Pancakes) Canola Oil, Olive Oil, Lemon Juice, Salt, of each of the following: salt, yeast, VEGETARIAN Pepper.
    [Show full text]
  • A Taste of Teaneck
    .."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb.
    [Show full text]
  • Latkes Traditional Latkes Are Made of Shredded, White Potatoes. They Are the Richer Brother of Potato Pancakes, a German Staple
    Latkes Traditional latkes are made of shredded, white potatoes. They are the richer brother of potato pancakes, a German staple. There are endless variations. Any veggie can be used to make latkes. As for me, I’m a lazy cook, so I’ve assembled a latke using frozen, shredded hash browns. Here is a traditional latke recipe, although there are many out there, and my shortcut version. Bon Appetit. Traditional Latkes 1 pound of potatoes, peeled or not, shredded ½ cup finely chopped onion 1 egg ½ tsp. salt pinch black pepper oil for frying sour cream applesauce Rinse the shredded potatoes. If you shred them in advance, cover with cold water. Mix all ingredients except oil. Heat oil, ½ inch deep. (It should pop when you put a drop of water in, but be careful! Too hot and the latkes will burn before they cook inside.) Take a scoop of the mixture and pat it into a flat, 3 inch pattie, about ½ inch thick. The sides should not be thinner than the middle. Fry a few at a time, turning when the bottom gets brown. Remove to a plate with paper towels to soak up the excess oil. Eat these puppies warm with sour cream and applesauce. I know this sounds like a terrible combination to anyone who has not had latkes, but try it. You’ll like it. This recipe doesn’t call for matzo meal, but I always use some. Be sure you let the mixture stand a while before shaping, if you add matzo meal, so the matzo meal binds to the rest of the ingredients.
    [Show full text]
  • Annual Donor Report
    ANNUAL DONOR REPORT 2008 CONTENTS Letter from P. George Benson 2 President of the College of Charleston TABLE OF TABLE Letter from George P. Watt Jr. 3 Executive Vice President, Institutional Advancement Executive Director, College of Charleston Foundation TABLE OF CONTENTS By the Numbers 4 How our donors gave to the College Year at a Glance 6 Campus highlights from the 2008-2009 school year 12 1770 Society Cistern Society 14 Donors who give through their estates and other planned gifts Getting Involved visit us online: ia.cofc.edu 15 How volunteers can help make a difference 17 List of Donors Printed on acid free paper with 30% post-consumer recycled fiber. 48 Contact Us COLLEGE OF CHARLESTON ANNUAL DONOR REPORT 2008 1 TO OUR COLLEGE OF CHARLESTON COMMUNITY: lose your eyes for a moment and conjure mental images of your favorite campus settings at the College of Charleston: the Cistern Yard, Glebe CStreet, Fraternity Row on Wentworth Street, the Sottile House. … Now imagine the campus abuzz with an intellectual fervor as strong as the campus is beautiful. Imagine this energy touches every student, professor and employee at the College, and inspires every visitor. “We will become an In short, imagine the College of Charleston as a first-class national university. economic and social force Open your eyes, and you’ll see the College is nearly there: Today’s College is home to unparalleled programs in the arts, marine sciences, urban planning, on the East Coast and foster historic preservation and hospitality and tourism management, among others. It boasts signature assets that include Grice Marine Laboratory, Carolina First Arena, a healthy balance between Dixie Plantation and Addlestone Library.
    [Show full text]
  • I'll Host the Meal. No Big Deal. Pivotgroup.Nyc
    I'll host the meal. No big deal. pivotgroup.nyc LE & TY P S L A T T E T F E F R U S B ORDER YOUR PURIM SEUDA. CHOOSE FROM A LARGE SELECTION OF MENU OPTIONS. 718.852.3900 WHATSAPP 718.855.9368 [email protected] WEBSITE: WWW.GREENFELDS.COM PURIM MENU 2021 MAIN SIDES CHICKEN NUGGETS 9x13 $55.00 FRANKS IN BLANKS 9x13 $60.00 POPCORN CHICKEN 9x13 $65.00 MINI DELI ROLLS 9x13 $65.00 CHICKEN LOLLYPOPS 9x13 $75.00 BEEF YAPTZIG 9x13 $50.00 SESAME CHICKEN 9x13 $65.00 BEEF CHULENT 9x13 $50.00 HONEY MUSTARD CHICKEN 9x13 $65.00 MINI EGG ROLL 9x13 $55.00 CHICKEN & BROCCOLI 9x13 $60.00 MINI PASTRAMI EGG ROLLS 9x13 $60.00 GENERAL TSO'S CHICKEN 9x13 $65.00 MINI POTATO KNISHES 9x13 $55.00 GRILLED BABY CHICKEN STRIPS 9x13 $80.00 SHLISHKES 9x13 $40.00 BEEF & BROCCOLI 9x13 $80.00 NOODLE CABBAGE 9x13 $40.00 PEPPER STEAK 9x13 $80.00 HOMEMADE GNOCCHI WITH MUSHROOMS 9x13 $60.00 BONELESS BEEF SPARE RIBS 9x13 $120.00 CHINESE FRIED RICE 9x13 $40.00 ROLLED BRISKET 9x13 $120.00 RICE WITH VEGETABLES 9x13 $40.00 TONGUE 9x13 $125.00 KISHKE IN SAUCE 9x13 $40.00 LAMB RIBLETS 9x13 $110.00 POTATO KUGEL 9x13 $30.00 FRENCH ROAST 9x13 $140.00 ROASTER POTATO KUGEL Full Size $50.00 CHUCK EYE ROAST 9x13 $125.00 STEAMED BROCCOLI 9x13 $45.00 PICKLED CHICKEN ROLL 9x13 $80.00 STIR FRY GARDEN VEGETABLES 9x13 $45.00 PICKLED TURKEY ROLL 9x13 $80.00 PICKLED CHICKEN PASTRAMI 9x13 $85.00 PLATTERS BABY BACK RIBS 9x13 $125.00 GRILLED SIDE OF SALMON 14 inch $95.00 STEAMED PASTRAMI 9x13 $125.00 ROASTED SIDE OF SALMON 14 inch $90.00 STUFFED HELZEL RAW 9x13 $40.00 COLD CUT PLATTER 14 inch $75.00
    [Show full text]
  • Food Preparation on the Sabbath Was Never Spoken Against in Yahweh’S Word
    FOOD PREPARATION: ON THE SABBATH? by Larry and June Acheson 2 Table of Contents Introduction ................................................................................................................ 3 1. The Purpose of the Sabbath ................................................................................. 4 2. The Definition of “Work” ................................................................................... 5 3. Evidence From Yahweh’s Holy Days .................................................................. 6 4. “No Work” vs. “No Servile Work”................................................................... 8 5. Evidence From History ....................................................................................... 10 6. Warming up Leftovers on the Sabbath ............................................................ 12 7. Defining the Word “Prepare” ........................................................................... 16 8. Does 21 st Century Technology Overrule Yahweh’s Word? ........................... 19 9. Preparation of the Temple Shewbread ............................................................. 22 10. Burnt Offerings on the Sabbath? .................................................................... 25 11. More Historical Documentation ..................................................................... 26 12. Fasting on the Sabbath? ................................................................................... 29 13. (Inadvertent) Jewish Admissions ...................................................................
    [Show full text]
  • The Feast of Trumpets
    THE FEAST OF TRUMPETS יוֹם תְּרוּעָה by Avram Yehoshua THE SEED OF ABRAHAM TABLE OF CONTENTS 1…………………………………………… יוֹם תְּרוּעָה THE FEAST OF TRUMPETS Other Passages That Use Truah …………………………………………………4 WHY THIS DAY? ………………………………………………………………………6 The Birth Day of Yeshua …………………………………………………………7 THE RAPTURE OF THE CHURCH …………………………………………………9 The Anti-Christ—The False Claimant …………………………………………11 The Order of Events to Come …………………………………………………13 The Plagues of Egypt and the Great Tribulation ………………………………15 The First Plague ………………………………………………………15 The Second Plague ……………………………………………………16 The Third Plague ………………………………………………………17 The Fourth Plague………………………………………………………17 The Fifth Plague ………………………………………………………17 The Sixth Plague ………………………………………………………18 The Seventh Plague ……………………………………………………19 The Eighth Plague………………………………………………………19 The Ninth Plague ………………………………………………………19 The Tenth Plague—Judgement Upon Egypt …………………………20 The Distinction …………………………………………………………………22 The Refiner’s Fire …………………………………………………………23 The Song of Moses and the Song of the Lamb ……………………………26 YOM TRUAH IN THE DAYS OF YESHUA …………………………………………28 How Judaism Observes the Day ………………………………………………29 Tashleek—Bread Crumbs on the Water ……………………………………34 HOW TO CELEBRATE YOM TRUAH ……………………………………………35 BIBLIOGRAPHY………………………………………………………………………37 Articles Cited ……………………………………………………………………38 iii יוֹם תְּרוּעָה—THE FEAST OF TRUMPETS by Avram Yehoshua The Seed of Abraham The Feast of Trumpets (Yom Truah1 in Hebrew, pronounced Yom Tru’ah) is the first day of the seventh Hebrew month. It can fall anywhere from about mid-September to mid-October. It signals the beginning of the end of the Holy Days that come in autumn. On the tenth day of the seventh month is the Day of Atonement and five days after that or the 15th day of the seventh month is the Feast of Tabernacles, the last biblical feast of the year.
    [Show full text]
  • Shabbos Secrets - the Mysteries Revealed
    Translated by Rabbi Awaharn Yaakov Finkel Shabbos Secrets - The Mysteries Revealed First Published 2003 Copyright O 2003 by Rabbi Dovid D. Meisels ISBN: 1-931681-43-0 All rights reserved No part of this publication may be translated, reproduced, stored in a retrieval system, or transmitted in an form or by any means, electronic, mechanical, photo-copying, recording, or otherwise, withour prior permission in writing from both the copyright holder and publisher. C<p.?< , . P*. P,' . , 8% . 3: ,. ""' * - ;., Distributed by: Isreal Book Shop -WaUvtpttrnn 501 Prospect Street w"Jw--.or@r"wn owwv Lakewood NJ 08701 Tel: (732) 901-3009 Fax: (732) 901-4012 Email: isrbkshp @ aol.com Printed in the United States of America by: Gross Brothers Printing Co., Inc. 3 125 Summit Ave., Union City N.J. 07087 This book is dedicated to be a source of merit in restoring the health and in strengthening 71 Tsn 5s 3.17 ~~w7 May Hashem send him from heaven a speedy and complete recovery of spirit and body among the other sick people of Israel. "May the Zechus of Shabbos obviate the need to cry out and may the recovery come immediately. " His parents should inerit to have much nachas from him and from the entire family. I wish to express my gratitude to Reb Avraham Yaakov Finkel, the well-known author and translator of numerous books on Torah themes, for his highly professional and meticulous translation from the Yiddish into lucid, conversational English. The original Yiddish text was published under the title Otzar Hashabbos. My special appreciation to Mrs.
    [Show full text]
  • Laws of Medical Treatment on Shabbat
    Laws of Medical Treatment on Shabbat Dov Karoll The permissibility of treatment of the ill on Shabbat varies from mandated and required even when numerous melachot would need to be violated, to permitted, provided it does not violate any melachot, to prohibited for the simple fact that it is medical treatment. What factors lead to such a great disparity? The primary, crucial distinction at work here is between medi- cal treatment that involves saving a life (piku’ach nefesh), which is permitted and even required, even if it means violating the normal rules of Shabbat, and providing medical treatment in other cases, regarding which the rules are more complex. When is medical treatment required even if it involves violating melachot? The Rambam is very clear on this issue:1 It is forbidden to delay in violating Shabbat for a person who is dangerously ill (choleh she-yesh bo sakkana), as it says [in the Gemara, based on a verse]: “[Regarding the laws of the Torah] ‘man shall fulfill them and live,’2 rather than fulfill them to die.”3 We learn from here that the laws of the Torah are not to 1 Hilchot Shabbat 2:3. This passage is also cited in Shemirat Shabbat Ke-Hilchatah at the beginning of his discussion of the laws of piku’ach nefesh on Shabbat (32:1). Translation mine. 2 Vayikra 18:5. 3 The verse is cited, and the law is derived, in the Gemara Yoma 85b, where this explanation of Rav Yehuda in the name of Shmuel is one of many sources provid- ed for the notion of saving lives overriding Shabbat observance (starting on 85a).
    [Show full text]
  • The Price Library of Judaica Cookbook Collection Currently
    The Price Library of Judaica Cookbook Collection Currently (in 2018) counting over 110,000 volumes, the total extent of the Isser and Rae Price Library of Judaica dwarfs the hundred-some titles in the Price Library Cookbook Collection. Numbers and quantity, also in this case, should not be understood as indicator of quality, however. The Price Library Cookbook Collection is a kaleidoscope of Jewish foodways all over the world, a sample of the multifaceted Jewish culinary literature worldwide that illustrates the cultural significance of cuisine in Jewish life across centuries and regions. The books in the collection are part housed in the Judaica Suite on Smathers Library’s second floor as well as in the northwest corner of Library West’s first floor, mostly among the Judaica Library reference books. They approach Jewish food preparation in various ways: according to geographical origin, seasons and holidays, and types of dishes. Some are reflecting on historical food ways or present new variations and recipes and others are composed by individuals or collectives, and so on. Naturally, a great divide among these cookbooks is whether they adhere to Jewish dietary rules, kashrut. Most of the community cookbooks ignore these rules, while others offer recipes that abide with fundamental religious prescriptions, leaving it to the reader and home cook whether the execution of the recipes will also abide by kashrut. (For example, one of the basic requirements in kosher cooking is to use kosher meat products, which not only means that the flesh of only those animals that are permitted to be consumed should are used in the recipes, but also that the sourced animals are slaughtered according to the rules of kosher slaughter.) Regarding the interpretation of the dietary rules, however, there are differences depending on geographical regions and historical periods.
    [Show full text]
  • Guide to Erev Pesach on Shabbat 5781 ~ 2021
    Guide to Erev Pesach on Shabbat 5781 ~ 2021 This year, 5781/2021, Pesach begins on Saturday night. With Erev Pesach falling on Shabbat, we will have some more pre-Pesach planning than usual. I hope you will find these guidelines helpful. Please let me know if you have any questions. ~ Rabbi Ken Brodkin Question 1: When do we search for Chametz? This year, we search for Chametz on Thursday night, March 25, after 8:15 pm. Before searching, we recite the Bracha of "Al Biur Chometz". Following the search, we say the paragraph of "Kol Chamira". Both these sections may be found in the Artscroll Siddur (Nusach Sephard) on pg. 700. The blessing marks the beginning of our destruction of Chametz; the "Kol Chamira" paragraph (the first of the two printed in the Siddur) annuls our ownership of any Chametz which has escaped our notice. Question 2: When do we burn our Chometz? So as not to create any confusion, we burn our Chametz on Friday, March 26, at the normal time that we would on a regular Erev Pesach—before 12:10 pm. We do not recite any blessing or “Kol Chamira” at that time. Question 3: When do we recite "Kol Chamira" annulling our ownership of Chametz? We do not recite the second "Kol Chamira" when burning our Chametz on Friday. We recite the first "Kol Chamira" when we search for Chametz on Thursday night. We recite the second “Kol Chamira” on Shabbat morning, before 12:10 pm, on pg. 700. Question 4: When do the first-born sons fast? This year, the fast is observed on Thursday, March 25.
    [Show full text]