Katherine Romanow is a graduate student in Montreal who is lucky enough to have been able to convince people to let her study two things that she is truly passionate about, namely food and Judaism. When she is not reading or writing about Judaism, food and women, she can usually be found cooking or baking up a storm in the kitchen and then sitting down to share this food with family and friends. Katherine is continually inspired by the voices of the Jewish women she encounters in the cookbooks she reads as well as those in her everyday life, and strives to bring these voices along with feminism into the kitchen with her.
Gefilte fish, these two words make a lot of people turn their noses up in disgust while it can make others salivate.
Although most, if not all, Jewish holiday meals use certain foods and dishes to symbolize various elements of the celebration, the seder meal does so in a way that is integral to the ritual of the meal itself. From the maror to the zeroah, each has its place in the structure of the seder. Of all these symbolic foods, charoset is definitely my favorite and I have to agree with Gil Marks when he says in the Encyclopedia of Jewish Food that it “is unquestionably the most flavorful and arguably everyone’s favorite of the seder foods.”
Earlier this month, The Jew and the Carrot published an article by Leah Koenig entitled “Jewish Dishes We Miss: A Top-10 List of Ashkenazi Foods To Bring Back.” Prior to publishing this list, readers were asked to write in with their own suggestions as to which dishes should go on this list and in the end it was made up of the following ten dishes: schmaltz (rendered poultry fat), gribenes (poultry skin cracklings), schav (sorrel and sorrel soup), tongue, mamaliga (cornmeal porridge), russel (fermented beets), eyerlekh (unhatched eggs), belly lox, p’tcha (jellied calf’s foot), and aranygaluska (pull apart cake). I could write blog posts about each of these dishes (admittedly some are more appealing than others) but the one that caught my attention was aranygaluska. The name wasn’t familiar but as soon as I started reading its description I immediately realized that I knew this dessert of cinnamon and sugar covered yeast dough balls, under the guise of monkey bread. This revelation immediately sent me to my stacks of cookbooks and to the Internet to find out why I knew this Hungarian Jewish dessert under another name.
I think it’s safe to say that most of us are pretty sick of winter at this point and if you’re lucky enough to live in a place where you don’t really experience winter, I envy you. This time of year is the one I like the least because despite knowing that spring is almost here, it just can’t come soon enough. We got a small taste of spring in Montreal last week but that was just a tease and we have since fallen back into cold winter weather. Yet, the one good thing about this time of year is the abundance of citrus that’s available.
The debate over the smoked meat of Montreal and the pastrami of New York continues to elicit strong opinions, with ardent supporters on each side. A quick search on Google reveals numerous magazine articles and blog posts comparing the two. However, I should mention from the outset that I’m not here to do that or say which one is better. I’ve never eaten pastrami (I do intend to rectify that on my next visit to New York) so a comparison of the two isn’t possible.
When you choose to purchase a jar of peanut butter with a hecksher on it or kosher chicken, you become one of the final elements in the long journey that the particular foodstuff undertook in order to be certified as kosher. It can be easy to take this process for granted when you are receiving these things in their final form, yet Kosher Nation by Sue Fishkoff highlights this process and provides an in depth look at the modern kosher food industry in the United States.
Although there are no specific dishes that have traditionally been prepared for Tu B’Shevat, the custom of serving dishes that contain fruits and nuts has emerged.
My inspiration for the dishes I write about on Eating Jewish come from a variety of places that range from the numerous cookbooks that I have around my apartment, articles concerning Jewish food in newspapers and magazines, or simply the ingredients that I happen to have on hand at the moment. However, for this dish my inspiration came from my own academic work concerning the Moroccan Jewish community of Montreal.
How to cite this page
Jewish Women's Archive. " Katherine Romanow ." (Viewed on April 1, 2015) <http://jwa.org/blog/author/katherine-romanow>.