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Quote by Martin K. Gay

“According to legend , the Israelites were doomed to starvation but were saved by food called 'manna' in the form of coriander seed that came from the heavens. The manna fell during the night on dew, which encased and protected the seeds until morning when they could be gathered and ground into flour, which was used to bake a sweet bread. A double portion fell on Friday so that there was enough to bake bread for that day as well as for Saturday, the Sabbath, when no manna fell.”

Quote by Martin K. Gay

Book:Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals
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Encyclopedia of North American Eating & Drinking Traditions, Customs, and Rituals

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Martin K. Gay

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“Her reputation as a cook spread without her knowledge- for the soups she brought to the bakery in a lidded tin for her midday meal, for her stews, for the scraps of dough that she turned into what the Russians called pelmeni and the Jews kreplach, dumplings stuffed with chopped meat and onions. She prepared hot borscht with beef in winter, shchi or cold borscht in summer, chicken cooked with prunes or a tsimmes with sweet potatoes, carrots and prunes.”

CookingJewish Food
Book:Up from Orchard Street
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“I loved the counter filled with lox, whitefish, sturgeon. Saperstein looked like a sturgeon, long, white, sharp-toothed. I marveled at the way he wielded his razor-sharp knife. Cutting a bit of translucent smoked sturgeon, you expected it to shred if you breathed on it. Manya achieved status as his sturgeon expert. She had grown up with sturgeon, a staple along the Black Sea, and she pronounced a sample too salty, too mealy from being packed in ice, too strong in flavor, or absolutely perfect. Saperstein, a purist, inevitably felt sad that his customers did not truly appreciate his top-of-the-line products. He communed with Bubby over a slice of sturgeon or belly lox as if having a religious moment. Even when bad weather kept customers away from our restaurant and we were low in cash, Bubby invested in a few slices of smoked sturgeon, not for her customers, but for our family. She could ignore lox, smoked whitefish, pickles or fresh herring, but she couldn't do without a weekly treat of sturgeon. To prove that he was a sporting man who approved of her taste, Saperstein created a cone from white paper and dropped in some caviar, which he kept in a tin secreted in a hole under the counter- God forbid during a robbery, the thieves would never discover his hiding place.”

SeafoodFishCaviarJewish Food
Book:Up from Orchard Street
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“She'd make all the ingredients individually for her kimchi-jjigae," he went on. "Anchovy stock. Her own kimchi, which made the cellar smell like garlic and red pepper all the time. The pork shoulder simmering away. And when she'd mix it all together..." He trailed off, tipping his head back against the seat. It was the first movement he'd made over the course of his speaking; his hands rested still by his sides. "It was everything. Salty, sour, briny, rich, and just a tiny bit sweet from the sesame oil. I've been trying to make it for years, and mine has never turned out like hers." My anxiety manifestation popped up out of nowhere, hovering invisibly over one off Luke's shoulders. The boy doesn't know that the secret ingredient in every grandma's dish is love. He needs some more love in his life, said Grandma Ruth, eyeing me beadily. Maybe yours. Is he Jewish? I shook my head, banishing her back to the ether. "I get the feeling," I said. "I can make a mean matzah ball soup, with truffles and homemade broth boiled for hours from the most expensive free-range chickens, and somehow it never tastes as good as the soup my grandma would whip up out of canned broth and frozen vegetables." Damn straight, Grandma Ruth said smugly. Didn't I just banish you? I thought, but it was no use. "So is that the best thing you've ever eaten?" Luke asked. "Your grandma's matzah ball soup?" I shook my head. I opened my mouth, about to tell him about Julie Chee's grilled cheese with kimchi and bacon and how it hadn't just tasted of tart, sour kimchi and crunchy, smoky bacon and rich, melted cheese but also belonging and bedazzlement and all these feelings that didn't have names, like the dizzy, accomplished feeling you'd get after a Saturday night dinner rush when you were a little drunk but not a lot drunk because you had to wake up in time for Sunday brunch service, but then everything that happened with Derek and the Green Onion kind of changed how I felt about it. Painted over it with colors just a tiny bit off. So instead I told him about a meal I'd had in Lima, Peru, after backpacking up and down Machu Picchu. "Olive tofu with octopus, which you wouldn't think to put together, or at least I wouldn't have," I said. The olive tofu had been soft and almost impossibly creamy, tasting cleanly of olives, and the octopus had been meaty and crispy charred on the outside, soft on the inside.”

Food For ThoughtFlavorsCuisineJewish FoodKimchiGrandmothers Love
Book:Sadie on a Plate
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“As much as I really wanted to give the judges my take on gefilte fish (which was and is SO much better than that slimy, mealy garbage you get in the jar), obviously, that wasn't going to work for a vegetarian challenge. So what did I have up my----latkes! Of course. I hadn't made latkes yet. And I could easily gussy them up. I made an excellent version with parsnips to go with the normal potatoes and onions. I could make a fancy cream to complement it, and homemade cranberry applesauce, and make sure the edges were perfectly lacy and crisp...”

Food For ThoughtIngredientsJewish Food
Book:Sadie on a Plate
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“How about lamb? I hadn't done anything with lamb yet, which was surprising, because it was one of my favorite meats. Lamb it is, then. Being in a restaurant kitchen and having to get dish after dish out, I probably didn't want to spend a lot of time pan-searing lamb to order. Too easy to get stuck in the weeds. So what if I braised it? In red wine, the way Grandma Ruth used to, and with spices like cinnamon and coriander and ginger, the way... well, not the way my grandma used to, but the way Sephardic Jews---whose ancestors had lived in Spain and North Africa during the Diaspora---did? Sephardic Jews also liked to pair meat with fruits. Dried fruits like apricots and prunes would be meltingly delicious cooked in the wine with the lamb; my mouth was watering just thinking about it. It would need some spiced couscous to soak up all those delicious juices, and maybe something salty. I had sweet, sour, umami, and bitter, so maybe something salty. Something pickled? Pickled cherries could make the whole dish pop.”

Food For ThoughtSpicesDiasporaEntreesLambJewish FoodDried FruitsSephardic
Book:Sadie on a Plate
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“I really want my roots to come through in this meal," I said, very conscious of the cameras filming everything I was saying. "I want to make sure viewers and diners"----and investors, please, especially investors----"see everything that the food of my ancestors can be. That Jewish food isn't just matzah ball soup and pastrami sandwiches." So it was with that attitude I went about planning my menu. "I'm thinking my first dish is going to be a tribute to my grandmother," I said. "She was very into chopped liver. I hated it as a kid, for good reason: her chopped liver was bland and gritty." Grandma Ruth hissed in my ear, but I ignored her. "I want to make good chopped liver on good bread with something vinegary and acidic to cut through it. Maybe some kind of pickled fruit, because the judges really loved my pickled cherries in the last round." "How about kumquats?" suggested Kaitlyn. "Or gooseberries?" "I like gooseberries," said Kel. I made a note. "We'll see what they have at the store, since we'll be on a budget. With the second course, Ashkenazi cooking has so many preserved and sometimes weird fish dishes. Think gefilte fish and pickled herring. I've wanted to do my special gefilte fish this whole competition and never got a chance, so I think now's the time." "If not now, when?" Kel said reasonably. "Indeed. And I think coupling it with pickled herring and maybe some other kind of fish to make a trio will create something amazing. Maybe something fried, since the other two parts of the dish won't have any crunch. Or I could just do, like, a potato chip? I do love potatoes." I made another note. "And for the third dish, I'm thinking duck. I want to do cracklings with the duck skin and then a play on borscht, which is what the dish is really about. Beets on the plate, pickled onions, an oniony sauce, et cetera." "Ducks and beets play well together," Kel said, approval warm on their round face.”

Food For ThoughtTeamworkBrainstormingJewish Food
Book:Sadie on a Plate
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“Kaitlyn's bread was still hot coming out of the oven; it emitted the most heavenly steam as she sliced into the golden crust. "The liver!" she called. Kel and I swarmed her, schmearing slices of toasted bread with the chopped chicken liver made with schmaltz---chicken fat---spicy and smoky with paprika and za'atar, and sweet with blackened, almost burned caramelized onions. I topped it with fried leeks and some microgreens.”

LiverChickenJewish FoodAppetizer
Book:Sadie on a Plate
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“I loved these little teasers before a meal, things I didn't have to order but just came to me like gifts from heaven. These amuse-bouches actually looked like little gifts; they were small pouches of dough that twisted at the top and came to a gleaming golden-brown ruffle. They actually looked kind of familiar. "These were on Chef Supreme!" I said. I took a quick picture. "I wonder if they've got a sauerkraut and potato filling, like the ones Chef Sadie made on the show." I bit into it. The wrapper crunched and then relaxed into a nice doughy chew, almost like a very thin pizza crust. Sure enough, the interior was plush and buttery with a smooth potato puree but also zingy with fermented cabbage, the sour shreds of leaf providing a perfect contrast to the richness of the potatoes and the crust. "Remember when I told you there was no such thing as too much potato?" A mustard seed popped between my teeth, spicy. I finished with the ruffle on top, brown and shatteringly crunchy. "It's still true.”

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Book:Best Served Hot
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“The chopped liver was smooth but just a little grainy, rich but with just a slight iron tang. The kimchi was sour and tart and crunchy and a little fishy, clearly the real thing. Piled together on a toasted slice of baguette and with a little extra richness from homemade mayo, it was an excellent bite. But not one that photographed all that well. Sure, the kimchi was bright red and pretty, splayed out like phoenix feathers, but the chopped liver was brown and mushy. I didn't think liver would get me all that many hits. Something that also tasted good but didn't photograph very well: the bite-size orbs of gefilte fish, the puree of who-knows-what soft and smooth, its pearly grayness flecked with orange bits of carrot. At least the vibrant beet and cardamom pickle on top, reminiscent of horseradish, looked nice.”

Social MediaLiverJewish FoodFood CombiningKimchiPhotographic
Book:Best Served Hot
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