Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother (3 page)

• The most important tip is that when slicing anything (veggies, fruit, potatoes, etc.),
make sure you use a cutting board and slice with the blade toward the board-do not try
to slice any food item in your hand.

• Always be careful when removing knives from the dishwasher. If possible, place knives
in the dishwasher blade-first.

• Throw away dull knives-they are more dangerous than knives that cut well.

• Never stick your hand inside a food processor, garbage disposal, or blender while it is still
on. (This seems kind of obvious, but many of my patients incur injuries that way.)

• For minor cuts: Hold the wound under water for 2 minutes. If it continues bleeding, hydrogen peroxide is good; otherwise water is the best way to clean the wound.

• Pressure is the best way to stop the bleeding of a deep cut. Any artery or vein that is cut
will eventually stop bleeding with sufficient direct pressure. One thing that is not advised is applying a tourniquet to the bleeding limb, often seen in movies. For that to be
effective, one has to make it so tight that the arterial circulation stops. It can be a dangerous maneuver if tried by a person without adequate training.

• For minor burns: Apply ice for 5 to 10 minutes right away-it stops the burn from intensifying. Burns can spread on the surface as well as in depth. Ice will prevent both.

• If you have an accident and slice off a piece of your finger, place the detached piece in
a plastic bag, then in a cooler with ice, and bring it to the emergency room. This gives
your best chance of reattachment. Do not place it directly on ice or in water or another
substance.

• A doctor should look at any injuries that continue bleeding after all the above measures
are taken for about 10 minutes without success. Also, call a doctor for any injuries that
cause loss of sensation or motion of the injured body part. Deformities at or close to a
knuckle can also represent fractures and dislocations that should be seen by a qualified
physician.

A vegetable basket is the perfect appetizer for any dinner or holiday meal. It also makes a
beautiful centerpiece. Follow these simple directions.

1. Use a round basket approximately 14 x 14 inches and no more than 5 to 6 inches in depth.
Crinkle up pieces of newspaper and fill in the bottom of the basket so that the newspaper
is even with the top of the basket. Cover the newspaper with waxed paper.

2. Pull the leaves off the romaine lettuce carefully and rinse them with cold water. Place
the lettuce leaves over the waxed paper horizontally, going around the basket and pushing down on the waxed paper. Make sure the leaves overlap each other and the edge of the
basket.

3. Carefully pull the large green leaves off the head of cabbage. You are going to use the cabbage to create a "bowl" to hold your dip. You will need about 6 leaves, depending on how
big they are.

4. Once you have taken the large leaves off, slice about %2 inch off the bottom of the cabbage so
it is flat and will not roll. Also slice about 1% inch off the top of the cabbage, over the core.
After trimming the top of the cabbage, start in the middle and carve a hole-keep digging
out the cabbage a little at a time until you have what looks like a bowl.

5. Once you have a bowl, take the large cabbage leaves and put them around the bowl like
flower petals. Place the bowl in the center of the basket with the leaves hugging around it
(it should look like a closed-up flower).

6. Place the carrot sticks horizontally in one pile next to the bowl, then pile the cauliflower
florets next to the carrots, and continue around the cabbage bowl with the other vegetables in the following order: celery, radishes, broccoli, yellow pepper strips, and cucumber slices.
You probably will not use all the vegetables at first, but keep them in the refrigerator to
refill the veggie basket. Trust us, it goes quickly.

You can make the basket in the morning and cover it with wet paper towels to keep the vegetables crisp all day. You will need to re-dampen the towels every couple of hours or so.

As far as dips go, this is our favorite. It's easy, looks nice, works well for any occasion,
and we have yet to meet someone who didn't like it!

Combine all of the ingredients and mix well. When ready to serve, spoon the dip into the
"cabbage bowl" you made for the Vegetable Basket or another pretty bowl.

* Make sure the spinach is well dried; if it's still watery it will make the dip watery as well.

An alternative dip, for those who don't like spinach, is this tangy sour cream-based vegetable dip,
which is also quite easy.

1. Put all of the above ingredients into a food processor or blender and mix until smooth.

2. Chill for 2 to 3 hours. When ready to serve, spoon the dip into the "cabbage bowl."

* A ripe avocado is dark green and semisoft to the touch.

Roz's son (and Andrea's brother) David is the child who has truly mastered this dessert.
Imagine our surprise when we arrived at his home for a birthday party to find a fully sculpted
watermelon basket filled with a beautiful fruit salad (he used a melon baller).
Even his wife was impressed ...

Cut all the fruit into bite-sized pieces. Layer one fruit at a time in a clear bowl, or just mix
it all together.

It looks prettier when layered one fruit at a time. Place in this order: watermelon, cantaloupe,
honeydew, red grapes, pineapple, and strawberries

You can also serve just one fruit for dessert. For example, cut up one or two pineapples and
serve pineapple slices on a platter, or serve a large bowl of seedless red and green grapes. A
large bowl of fresh strawberries is another option.

Once and for All: Leftovers

Ahhhh ... the day after. When the guests are gone and the chatting has quieted.
When the dishes are clean and the oven is off. When the fridge is still ... overflowing
with food? It's the age-old question: What to do with leftovers? We asked our good
friend Chef Michael B. Jacobs, owner of MediterAsia Consulting, Inc., in Miami Beach,
Florida, for the answer. Here are his suggestions:

Challah Stuffing

Cook down some celery, onion, and carrots along with garlic and a bouillon cube.
Add some challah and white wine and mix together with whatever seasonings you
like (garlic powder, onion powder, bay leaf, thyme). Add some chicken stock and place
in an ovenproof pan. Cover and cook at 350°F for 15 to 20 minutes, removing the lid
for the last 10 minutes.

Whitefish Dip

Take your leftover whitefish and mix with a little sour cream, mayo, and horseradish.
Serve with bagel chips for a great snack or appetizer.

Brisket Paninis

Shred your leftover brisket with a little of the jus. Place on ciabatta bread with lettuce
and tomato, or throw in some pickles (or leftover horseradish) to add a little kick.

Matzo Bread Crumbs

Throw your leftover matzo into a food processor with a little bit of seasoning, and
voila! Instant bread crumbs. Use them as a batter for chicken or add them to turkey
burgers or meatballs.

Chicken Stew

Shred your leftover roasted chicken into a saucepan of carrots, onion, celery, and
chicken broth. Reduce it down and add leftover roasted potatoes.

Fajitas

Heat your leftover flank steak (or chicken) and asparagus along with store-bought
tortillas. Puree your leftover spinach with a little sour cream, lemon juice, and
cilantro for a quick topping, or chop some onions, tomatoes, and asparagus for a
light salsa.