Ilana-Davita has a recent blog entry in which she wonders what folks eat for breakfast.  Funny she should mention it – I was just preparing a post about the breakfast I recently enjoyed at a favorite  sidewalk café.

It was about 8:30 AM and I was hungry. An errand had taken me downtown early, with no time to eat, but I knew I could count on a generous, satisfying, healthy breakfast at any one of six nearby cafés.  Even inferior restaurants (of the dairy variety) serve good breakfasts, generally. But I like this little one on the midrachov – street mall – for its spic-and-span cleanliness and very good, fresh, home-baked pastries. Which I rarely order anymore, as they tend to insinuate themselves into your waistline and stay there.

I’ve sat there often with the ladies of the family. It’s the kind of place ladies like. The menu is old-fashioned, not very large but all the food prepared with care. You sit outdoors under a big shady awning, sipping coffee, tucking into breakfast, relaxing and looking around.

Folks were starting their day, having a word with a neighbor…the morning air was soft and a pleasant calm prevailed.

The café breakfast isn’t even the biggest you can get. Restaurants and especially hotels offer astonishing breakfast buffets, with a huge variety of cheeses, fish, vegetables, rolls both sweet and savory, fruit, veg…. But it was enough for me. Two sesame-sprinkled rolls, butter and jam (I was good and ignored them). Five kinds of vegetables, 2 scrambled eggs, a generous dollop of soft white cheese, and olives. Good, hot coffee with milk. It was fine.

I wasn’t actually alone either; Israel’s modern heroes kept me company. See the picture of Joseph Trumpeldor on the sugar package above? I turned the package over and there was a little biography.

I took a handful of these sugar packets and fanned them out. Authors, politicians, founders of cities, soldiers, leaders of movements.  Oh – there’s an important man, not a Jew, either: Orde Wingate. The amazing Henrietta Szold was there too.

Their antique faces looked up at me through the distances of history. In this setting, they put me in mind of the kibbutz breakfasts I used to have when I first arrived in Israel, 32 years ago.

We kids would fall out of bed at 5:30 AM, grumbling and rumbling, and shlep our way over to the communal dining room for a cup of coffee and a slice of bread and butter with jam. Pickup trucks that took us out to the orchards were ready in the parking area; we’d climb aboard silently. With the cool morning air blowing around our heads as we bumped along the little roads, and the fresh-smelling fields stretched out on all sides, we’d wake up and feel more cheerful. A little chat would pass between the guys and the gals. We set to work right away,  picking pomegranates and olives. By 8:00, when the breakfast truck arrived, we were good and ready for the breakfast feast. In a clearing between rows of trees, long tables stood loaded with all the sliced bread, pittot, white and yellow cheeses, olives, pickles, eggs, fruit, vegetables, jams, coffee, tea, and  juices that we could possibly cram in. It was divine, eating in the open air with mild sunshine filtering through trees all around and the good red dirt under our feet. Our hunger had a healthy edge brought on by the physical work. Everything tasted so good.

Sometimes the kibbutz hired the women of a nearby Moroccan-founded moshav to help out. The ladies, short and dark with colored head kerchiefs, would share hot pittot baked in their own taboun ovens. Big, flexible pittot crisp on the outside and tender inside, with that ineffable aroma of yeasty fresh bread…oh help, how we did eat. We had to stoke up for the next four hour’s work, right?

Truth is, most mornings I get by on one big cup of coffee and either a kefir smoothie or some toast and cottage cheese, with a fruit as an afterthought. It’s better than what most Israelis eat these days – cold cereals or just coffee on the run, with a pastry or bourekas at the ten o’clock break.  A  “typical Israeli breakfast” doesn’t consist of the sort of lush spread you get in hotels.  But I do like to indulge in an café breakfast once in a while.

 

Please note the new page. New posts will be added as time permits. Your comments are, as always, welcome.

 

Sorting through my folks’ kitchen shelves before my Mom’s move, I discovered an old Jerusalem Post newspaper clipping. It was a recipe for pickle chips. I’d never considered making this, but it looked so easy that I had to try it. I did, and liked the pickles very much indeed. Now see if you like them.

The first few lines of the clipping had been cut off, so I can’t credit the author, but the date is Friday, June 30th, 1978.

Sweet & Tangy Pickle Chips

from the Jerusalem Post, author unkown

Ingredients:

1 1/2 kg. – 3 lb.  fresh, firm cucumbers

4 large onions

Kosher salt

1 1/2 cups white sugar

1 1/2 cups cider vinegar

1 heaping tsp. ground turmeric

6 whole cloves

4 allspice berries

2 sticks cinnamon

3 Tblsp. – 30 grams – mustard seeds

optional: 1 -3 dried chili peppers. I used 1 tiny shatach pepper and it was enough.

Method:

Use a large pot for this preparation. The vegetables take up a lot of room.

1. Rinse, but don’t peel the cucumbers. Slice them into thin circles; set aside.

2. Peel and slice the onions thinly. Set aside.

3. In a colander or sieve placed atop a large bowl (to catch the juices), put down alternate layers of cukes and onions, salting each layer generously before adding the next.

Drape a towel over the colander to keep insects off, and leave the vegetables alone for 3 – 4 hours.

When you’re ready to prepare the pickles, do this:

1. Put all the ingredients from the sugar on down into the large pot.

2. Bring the mixture to a vigorous boil, then reduce the heat to medium.

3. Add the cukes and onions. Simmer them for 3 minutes.

4. Pour the hot mixture into a large jar – put a wooden spoon in it first, though, to prevent it shattering. Cover and allow to cool.

5. Refrigerate for 24 hours. The pickles will then be ready, although they improve with a few more days in the fridge.

The pickles will stay crunchy and good for a long time. Not that they’ll stay around a long time: if your family likes pickles, they’ll love these. If you plan to keep extras in the pantry, please follow safe canning procedure.

When  putting food up for emergencies, consider this recipe.

 

Smart people tell you to always read the small print at the bottom of the page. So at the end of each recipe I consider valuable as emergency food, I’m adding this sentence:

When  putting food up for emergencies, consider this recipe.

 

The last, best strawberries still linger in the markets. Yesterday at the shuk I picked up several kilos of the red fruit for liqueur. This is, like all liqueurs, such an easy pleaser. All it takes is a good jar, strawberries, sugar, vodka, and a little citrus. Give in to the goodness, you’ll enjoy it yourself and impress your friends.

Strawberry Liqueur

1 liter

Equipment:

2 glass jars that contain up to 2 liters and have tight-fitting lids

1 long-handled spoon

Knife for hulling and paring berries

cheesecloth or coffee filters for straining – or buy a pair of nylon knee-high socks, wash one well with dishwashing soap and rinse very well. I have often used new nylon socks for straining, in a pinch (in fact I keep a package in the kitchen at all times).

Ingredients:

3 cups fresh, rinsed, and hulled strawberries. Use only fruit in top condition; cut out any bruised, green, or bad parts.

1 1/2 cups sugar

2 cups inexpensive vodka. The reason to use cheap vodka is that the higher-priced brands have strong characteristic flavors that dominate  the taste of the fruit. You want to taste the fruit, not the vodka.

1 cup water

1/2 tsp. lemon zest

1 tsp. orange zest

1 tsp. lemon juice

Method I: For the Patient Person

1. Measure your prepared fruit and the sugar. Crush them together and allow them to stand, covered, for an hour.

2. Pour the sugary fruit into a jar. Add the rest of the ingredients; cover.

3. Stir everything up well several times a day for 2 days or until you see that the berries have given up all their color.

4. Strain into the second jar. Throw out the worn-out berry solids.

5. Cover and allow to stand for 1 week without stirring: remaining solids will go to the bottom of the jar.

6. Strain again and allow the liqueur to mellow for 1 month before serving.

Method II: For the Impatient Person

1. Put your prepared fruit in a large jar.

2. Pour the sugar on top; add the vodka, zests, and lemon juice.

3. Stir to start the sugar dissolving.

4. Cover and stir twice a day.

5. When you see that the strawberries are all white and pathetic, strain the liqueur.

6. Cover and allow to settle for 1 week; strain again.

7. Wait 1 month before serving.

Can you tell which method I used? I can be lazy sometimes.

Either way, it’s luscious stuff, with all the bright flavor of the strawberry in it.

 

Israeli bloggers writing in English have posted entries on their experiences during yesterday’s drill.

A Mother in Israel found her shelter locked.

Mrs. S. allows us a peek into her “safe room.”

Baila was at work when the drill occurred.

If other bloggers write in a similar vein, I will link to their posts.

While the natural tendency is to think, “OK, it’s over and I don’t want to deal with this anymore,” I propose to post a series of entries on emergency food preparation and storage over the next few weeks.Fortunately for us foodies, food preparation is always interesting.  Whatever we choose to prepare will eventually be eaten and enjoyed. My hope is that we eat and in enjoy in peace of mind and body.

 

Jameel of the Muquata blog advised his readers to take the national emergency drill seriously yesterday; today he provides a retrospective look at danger from the skies. Didn’t know if to laugh or sigh…did both.

 

Early this morning, I was out in the street. I went to the clinic for a blood test, had breakfast at a sidewalk cafe, strolled through the shuk. I put my head in the doorway of a favorite small store, bought a bottle of mineral water from the falafel stand.  A normal day, getting hotter as the morning wore on. Everything as usual. But in stores with radios turned on I heard broadcasts in Hebrew and Russian instructing folks to go into shelters at 11:00 for the national emergency drill.

I looked around at sidewalks crowded with busy people, at the abundance of fresh food everywhere. Myriad shops open for business. Traffic flowing on our well-maintained streets. It seemed incredible that missiles would ever land here to crush living people and burn buildings; to destroy this normal existence.  And because I’m curious, and because I wanted to blog about this, I started asking people what they intended to do when the siren sounded.

It’s a very loud, urgent, scary wail. When it resounds across the country to remind us of our dead, it does sound like crying. I suppose it’s because we ourselves are weeping then. But in a real emergency, when adrenalin is pouring through the blood and our hearts are jumping, it sounds like a wavering howl. I wonder how many ignored it today and just got on with whatever they were doing, and how many complied with the Home Front’s orders.

At the clinic, I saw signs with arrows pointing to the safe areas. Banks, supermarkets – big, organized places – and certainly schools, complied. However many individuals that I talked to today took a cynical view of the drill. My friend in the second-hand store told me that it’s just the government’s way of covering its back: “They don’t help in emergencies. They’re just doing this so they can say ‘We gave instructions and did our bit.’ ” (I don’t agree; the government does protect the population as far as possible in war.) “Anyway,” he added, “I’m not going to close shop and go to the shelter just for a drill. Who wants to look like a fool on the street?”

The owner of the falafel store, an older man, said that the nearby shelter is filthy and crammed with junk. That’s probably true: I’ve been hearing several people complain of that. My own building’s shelter has piles of old lumber in it put there by a resident who stubbornly refuses to clear it out.

“In any case, the real thing is very different from a drill,” said the falafel man.”Believe me, I know.”

In spite of the bright sun shining on us, a little chill went through me.

One blogger commented that “Anglos” are used to emergency drills in school and have no problem complying with orders. That’s probably so. But I found it discouraging that so many Israelis,  so many of whom have lived through the country’s wars, shrug their shoulders and shut their minds off to the very real threat coming from Iran, Syria, Lebanon, and Gaza today.

Myself, over time I’ve come to believe that anything is possible and that she who prepares is more likely to survive. Nothing you can do about force majeur, of course (French for when G-d’s hand lies heavy on you).

I was tempted to go to the supermarket to observe how people would take the drill. On second thought, I went home to go through it there,  so that if  there should ever be a real missile strike, emergency procedure would be imprinted on my memory.

When the siren went off, I was typing away here. My husband is home with a cold, so together we turned off the air conditioning, took the key to the shelter from its hook in the kitchen, grabbed our bag containing flashlight, water, and radio, and headed downstairs. Since we’re on the first floor, we made it in 1 1/2 minutes. We were the only two people in the shelter. I figure that we may have been the only two people in the building, because everyone else would be at work or school.

I turned the radio on. They were broadcasting the hourly news. Not a word about the drill; no instructions. We stood in the dirty, unpleasant shelter for 10 minutes, fiddling with the radio to get a station broadcasting something related to what was supposed to be happening around the country. We got only one station giving updates. At the end of 10 minutes, we were told to leave the shelters and go about our day as usual. A little frustrating – I expected, maybe naively, that the radio and TV would uniformly interrupt normal transmissions to talk about emergency preparation, or count off the time remaining, or something. I did feel a little foolish.

But I’ve learned a few important things.

One: it takes very little time to get into the shelter if the emergency kit is by the door.

Two: I’m going to call 106 and complain to the municipality about the state of our shelter. Missiles strikes happen in the middle of the night too, not just in daylight when you’re conveniently dressed and ready for action. Imagine 20 or so scared, shaken people forced out of bed to stand together for an unpredictable length of time in a dank, dirty, closed space.

Three: lots of people are in denial over the things that threaten us.

Ignore those who would talk you out of it, take responsibility, and be prepared.

****************************************

Update: November 15, 2009

We have since moved out of that apartment. Before we left, Home Front inspectors came to the building, surveyed the shelter, and said they’d slap a fine on all the tenants. The neighbor cleaned up. But he won’t talk to me anymore. Oh, well.

The new apartment has a mamad – a strong room of reinforced concrete. I use it as my office.

 

 

jar of apricot chutney

Do you like chutney? I do, both the mild kind and the hot, spicy kind. But if we’re talking about transforming apricots into chutney, I think it best to stick with ingredients that won’t drown the taste of the fruit. Mangoes have an assertive flavor and stand up to chilis and lots of onions very well – tomatoes, too. But for the true taste of peaches and apricots to come through in chutney, I stick with sweet spices.

Apricot Chutney

recipe from Elizabeth David’s Summer Cooking

Ingredients:

2 lbs. ripe apricots – 5 cups

10 oz. brown sugar – 1 1/2 cups

1 medium onion

4 oz. golden raisins – just under 1 cup  (I only had black, so I used them – but if you use golden, the chutney’s color will be light.)

1 tsp. fresh, grated ginger root

1 Tblsp. salt

1/2 pint – 1 cup – cider vinegar

1 tsp. coriander seeds

3 cloves of garlic

Method:

1. Rinse, halve, and pit the apricots.

2. Slice the onion and garlic thinly.

3. Put all the ingredients into a large pan.  Boil till the apricots are very soft.

4. Remove the apricots from the pan with a slotted spoon and put them into clean, dry jars.

5. Boil the remaining liquid until it becomes a thick syrup.

6. Pour the syrup into the jars; cover and allow to cool before storing.

image-apricot chutney

image-apricot-chutney

 

The Home Front has directed us to prepare for a national emergency in case of war. It’s worth reading through the site, please do. Tomorrow, when the siren goes off across the country at 11:00 AM, what will you be doing? Do you have a plan?

I’m probably going to be here at the computer. Let’s see how long it’ll take me to get to my miklat – the building’s shelter.

I’ll be posting entries on food preparation and storage over the next several weeks. May we wind up eating and drinking all the stored foodstuffs in peace.

Related Posts with Thumbnails

© 2012 Israeli Kitchen Suffusion theme by Sayontan Sinha