JCC in Manhattan. - The community table: recipes and stories from the Jewish Community Center in Manhattan and beyond
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- Book:The community table: recipes and stories from the Jewish Community Center in Manhattan and beyond
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- Publisher:Grand Central Publishing;JCC Manhattan
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- Year:2015
- City:New York
- Rating:5 / 5
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When three authors pen a cookbook, the acknowledgments could go on forever. In no special order we extend our deepest thanks to the community that was created around this book:
Sara Weiss, our editor, who brought fresh eyes to this project at a much-needed time.
Gail Solomon, our creative director, who translated our concept for this book into a visual symphony. Her never-ending creativity, design talent, sense of style, and unflagging spirit made this book as beautiful as it is.
John Tavares, our gifted photographer, who had the intuitive eye that captured the natural beauty of our ingredients, techniques, and finished dishes.
Andrew Jarvis, our early and consistent publishing consultant, whose wisdom guided us through a few tough patches.
Friends and family: Marti Meyerson, Rachel Ringler, Ulrika Citron, Barbara Applbaum, Linda Sterling, Dorian Goldman, Nick Bunzl, Lydia Schmelzer, Forest Sonnenfeldt, Alexandra Bunzl, Isaac Sonnenfeldt, Natasha Bunzl, Joya Sonnenfeldt, and Alan Divack, all of whom contributed recipes, tested recipes, and consumed a few extra calories together with us.
Our indispensable helping hands: Maria Gjela, Barbara Debique, Alicia Echeverria, Anna Walkiewicz, and Ella Jankowska many thanks for the hours of kitchen prep, testing, and tasting.
Untold amounts of thanks are due to the staff of JCC Manhattan who guided us through the publishing process, particularly thanks to Elana Parker. We would also like to thank Joan Linder and Erica Werber. But it was the JCCs executive director, Rabbi Joy Levitt, who against all odds supported our voices and vision for this book.
Thanks to Jennifer Goren and the chefs and culinary instructors from the Patti Gelman Culinary Arts Center of JCC Manhattan: Kim Pistone, Adeena Sussman, John Scoff, Jennifer Abadi, Lauren Costello, Sherri Maxman.
We want to acknowledge the work being done in the Marti Ann Meyerson Center for Health and Wellness and the Michelle C. Feig Nutrition Program, both of which embody JCC Manhattans commitment to healthy living.
We also want to thank the many people who have been incredible resources to us: Menachem Schmelzer, Debbie Haramati, Adam Kaye, Marisol Marquez, Chris Pea, Andrea Pitchford, Paul Whitman, Steve Niederman, Israel Brown, Dorian Mecir, Teresa Lundahl, Andre Blais, Paul Warner, Glenn Turner, Sherrie Nickol, and Arthur Boehm.
Finally, in loving admiration for the women who bequeathed their love of cooking and their recipes to us: Frieda Rotmil, Pauline Rotmil, Ruth Schmelzer, Regina Fisher, Joyce Goldman, Else Bunzl, and Mona Bernstein.
CHAPTER: BREADS
DAIRY: Chocolate Crumb Babka, Light and Easy Cornbread, Swedish Cardamom Ring, Lemon Scones, Bubbes Hungarian Sweet Cheese Hamantaschen
MEAT: N/A
PAREVE: Weekly Challah, Queen Esthers Crown Purim Bread, Fig and Fennel Bread, Grilled Rosemary Flatbread, Rye Bread, Morning Glory Muffins with Oat Flax Topping, Homemade Pretzels
CHAPTER: STARTERS
DAIRY: Buckwheat Buttermilk Blinis, 21st Century Whitefish Salad, Summer and Winter Vegetable Tarts, Yogurt Sauce Two Ways, Homemade Ricotta, Potato and Zucchini Egg Tart (Feinkochen)
MEAT: N/A
PAREVE: Truffle Popcorn, Roasted Delicata Squash Rings, Crostini with Three Toppings, Pickled String Beans and Baby Carrots, Pickled Grapes with Rosemary, Savory Plum-Tomato Jam, Latkes Four Ways, Black Bean Cakes with Tomato Salsa, Salmon-Halibut Gefilte Fish with Apple Beet Horseradish Relish
CHAPTER: SOUPS
DAIRY: Stracciatella, Vegetarian Russian Borscht, Tomato Soup with Gougres
MEAT: Vietnamese Rice-Noodle Soup with Beef, Chicken Soup with Cilantro Matzah Balls
PAREVE: Yellow Cauliflower Soup with Parsley Oil, Kasha and Mushroom Kreplach with Vegetable Consomm, Red Lentil Soup with Lime, Fish Soup with Fennel and Saffron, Wild Mushroom Barley Soup
CHAPTER: SALADS
DAIRY: Fennel, Green Apple, and Pecorino Salad, Kale, Farro, and Carrot Salad, Cold Minted Pea Salad
MEAT: Tahini-Dressed Chicken Salad with Arugula
PAREVE: Orange, Frise, and Radish Salad, Roasted Red Pepper, Tomato, and Parsley Salad, Plum and Spinach Salad, Summer Corn, Cucumber, and Tomato Salad, Karpas Salad, Syrian Potato Salad (Salata Batata), Moroccan Carrot Slaw
CHAPTER: PASTA, POLENTA & RISOTTO
DAIRY: Whole-Wheat Pasta with Caramelized Red Peppers, Summer Pappardelle with Corn and Tomatoes, Risotto with Salmon, Leeks, and Peas, Barley Risotto with Zucchini, Israeli Couscous Risotto, Polenta with Winter Greens
MEAT: Papardelle with Lamb Rag, Egg Noodles with Savoy Cabbage and Sausage
PAREVE: Gemelli with Mushroom Bolognese, Spaghettini with Garlic and Oil, Nokedli (Hungarian Spaetzle), Two-Grain Saffron Couscous, Buckwheat Noodles with Grilled Hen-of-the-Woods Mushrooms
CHAPTER: FISH
DAIRY: Turkish Roasted Whole Fish, Simple Sole with Tartar Sauce
MEAT: N/A
PAREVE: Fish Tacos with Orange Chipotle Sauce and Jicama-Grapefruit Slaw, Grilled Halibut Kebabs with Marcona Almond Sauce, Steamed Salmon on Chard Leaves, Pan-Seared Branzini, Simple Sole with Roasted Red Pepper Sauce, Simple Sole with Yuzu Sauce, Lemon Cardamom Halibut, Red Snapper Layered with Tomatoes and Pickled Jalapeos
CHAPTER: POULTRY
DAIRY: N/A
MEAT: Farmhouse Chicken, Grilled Chicken Paillards for Four Seasons, Roasted Chicken Paprikash, Green Masala Chicken, Chicken and Apple Round Sausages, Spicy Chicken Stir-Fry with Greens and Cashews, Lemony Cornish Hens, Chicken Bouillabaisse, Great Roast Chicken, Citrus and BalsamicGlazed Turkey Breast, Duck Breasts with Apples and Maple Cider Sauce, Braised Duck Legs
PAREVE: N/A
CHAPTER: MEAT
DAIRY: N/A
MEAT: Prime Rib Bones with Roasted Potatoes, Summer Grilled Rib Eye Steaks with Chimichurri, Thai Grilled Beef Salad, Cajun Barbecue Brisket, Meatballs, Pot-au-Feu, Braised Veal Stew with Butternut Squash, Pan Roasted Veal with Sage, Iraqi Lamb Burgers with Mint Pesto, Rack of Lamb, Moroccan Lamb Tagine
PAREVE: N/A
CHAPTER: GRAINS & LEGUMES
DAIRY: Wheat Berry and Grape Salad, Fava Beans with String Beans and Hazelnuts
MEAT: White Bean and Turkey Chili
PAREVE: Red Quinoa and Black Rice Pilaf, Farro with Grilled Onions and Roasted Tomatoes, Bulgur Salad with Pomegranates and Pine Nuts, Orange-Scented Black Beans with Crispy Onions, Flageolet Beans with Herbs and Tomato, Moroccan Mezze (Moroccan Chickpeas, Caramelized Saffron Onions, and Date Relish), Spicy Lentil Dal
CHAPTER: VEGETABLES
DAIRY: Lemon-Thyme Zucchini Spaghettini, Braised Roasted Fennel, Warm Mushroom Saut, Celery Root and Potato Pure, Savory Butternut Squash Crumble, Shredded Beets with Yogurt
MEAT: Garlic Mashed Potatoes
PAREVE: Roasted Brussels Sprouts with Pomegranate-Citrus Glaze, Grilled Cauliflower Steaks, Roasted Tzimmes, Braised Red Cabbage with Caraway Seeds, Smashed Peas with Fresh Mint, Zucchini Eggplant Mina (Savory Layered Pie), Roasted Sweet Potatoes with Lime and Cilantro, Spring Succotash, Matzah Brei Sri-Lankan Style, Sauted Greens with Shallots
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