Bad but Good Southern Boy

By: Brandon Nichols

 
Sometimes, I am a bad Southern boy. I do not care much for sweet tea or country music. I know…it is dreadful. You would think after years in Virginia I would have acquired a taste for both. Alas, it was not meant to be.

To make up for these shortcomings, I try to be a good Southern boy in the kitchen. Quite frankly, it is not that hard. I love a good Southern meal! There is something about the food that is just so…comforting. Like all good Southern boys, I know that a meal just is not a meal without biscuits (and something fried). Biscuits are a versatile treat. You can enjoy them in the morning with butter and/or jam or for lunch/dinner with gravy (or butter, again). However, a great biscuit can be enjoyed without any accompaniment. Below, you will find such a biscuit; or at least a recipe for it.

These biscuits get rave reviews every time I make them (as if the empty plate was not compliment enough). Best of all, they are simple. No more need for the biscuits that come in the can. You will be surprised by just how easy these are to make. Give me your thoughts!

 

Ingredients

• 3 cups of unbleached all-purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoon sugar
• 1 teaspoon salt
• ¾ teaspoon Cream of Tartar
• ¾ cup butter, cut up
• 1 cup milk (I prefer 1% milk)

Directions

1. Preheat oven to 450 ºF. In a large bowl whisk together the flour, baking powder, sugar, salt, and cream of tartar.
2. Using a pastry blender or two knives, cut in the butter until it resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.
3. Turn the dough onto a lightly floured surfaced (preferably a baking mat). Knead the dough by folding and gently pressing it just until the dough holds together. Pat or lightly roll dough until ¾ inch thick. Cut dough using a floured 2 1/2-inch round cutter; reroll scraps if necessary. Dip the cutter in flour between cuts.
4. Place dough circles 1 inch apart on a baking sheet lined with parchment paper. Bake for 10-14 minutes or until golden. Remove biscuits from making sheet and serve warm.

Snickerdoodles: A Reason to Start Baking Again

By: Brandon Nichols

 This Fall, I have not baked as much as you I usually do. I am not sure what accounts for this terrible occurrence. It is possible that the semi-warm weather is to blame. Generally, my baking picks up when I am able to throw on layers to hide my extra ‘layers’. Either way, I know that my lack of baking is a problem.
This weekend I decided to simultaneously fix this and take a trip down memory lane by making Snickerdoodles. It takes a lot for a cookie without chocolate to impress me; but, I have loved Snickerdoodles ever since I was a kid. I think that they are simple yet delicious. I have yet to run into a person that does not enjoy Snickerdoodles. If I did, I would quickly turn and run away.

Below you will find my favorite recipe for Snickerdoodles. Many recipes call for shortening. I do not use shortening -- it frightens me on many levels. These cookies are quick and delicious. Whip them up and watch them disappear!

Ingredients

• 1 1/2 cups white sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 eggs, room temperature
• 2 3/4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F.
Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
2. Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls.
3. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture.
4. Place 2 inches apart on ungreased baking sheets.
5. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets to cool.

World AIDS Day

By: Pam Giller

Mayor Vincent C. Gray with talented MAC artists

 Today Food & Friends observes World AIDS Day - an occasion for people worldwide to unite in the fight against HIV/AIDS. Although we have served clients with cancer and other types of serious illnesses since 2000, Food & Friends was first established to serve people affected by HIV/AIDS in 1988. Today, nearly half of our clients live with HIV/AIDS. On one hand, much has changed across the landscape of this epidemic since our fledgling years in the late 80's. The introduction of HAART therapeutic medications have enabled many diagnosed with the virus to enjoy longer and relatively healthy lives and awareness surround HIV/AIDS has surely improved by leaps and bounds. Despite important advancements such as these, HIV/AIDS continue to plague our community. In the Washington, DC Metro in particular, the prevalence of HIV/AIDS is higher than in any other major US city and still exceeds the World Health Organization's definition of an epidemic.

Hope comes from the many in our community who have dedicated themselves to fighting this disease with compassion, diligence and generosity. Understanding that raising awareness is important but not sufficient, M•A•C AIDS Fund has raised nearly $200 million to support agencies nationwide offering a wide array of services and outreach programs related to HIV/AIDS. Food & Friends is honored to be a recipient of nearly $1 million in funding over the past 13 years from M•A•C AIDS Fund . To further connect M•A•C to our work delivering nutritious meals to people living with HIV/AIDS, 20 talented artists are spending the morning packing meals for delivery in our kitchen. Today, these volunteers will help make possible the delivery of about 3,500 meals while the support of M•A•C AIDS Fund over these past 13 years has made the delivery of hundreds of thousands of nutritious meals possible for thousands of our clients.

As an additional honor, DC Mayor Vincent Gray, spent the morning helping to package meals at Food & Friends alongside Ms. Patricia Evans, Office of Community Affairs and Mr. Steve Glaude, Director of Community Affairs. Mayor Gray also announced the launch of a DC Government employee-wide food drive which will take place during the month of December in an extended observance of World AIDS Day. Food & Friends is thrilled to have been chosen as the exclusive beneficiary of this unprecedented effort. The DC Government employees aim to collect enough non-perishable groceries to provide thousands of meals for our clients in need.

In our founding year 23 years ago, HIV/AIDS was an unknown - something feared and misunderstood. As a result, many suffered with this disease alone and without help. The earliest Food & Friends volunteers saw that this was unacceptable and over the years more have joined their ranks - more than 11,000 this year alone. As Mayor Gray noted today, we have come a very long way, but it is important to recognize that we still have a long way to go. Today we take pride and find hope in being just some of the many in this community who are dedicated to serving people touched by this virus for as long as it takes.

Mayor Vincent C. Gray, Director of Community Affairs for the District of Columbia Steven Glaude and Executive Director, Serve DC Patricia Evans lend a hand preparing meals in the Food & Friends kitchen.

MAC artists pack groceries for Food & Friends' Groceries-to-Go program.

By Brandon Nichols

 With Thanksgiving behind us, we are justified in breaking out our holiday music and decorations. Granted, many could not wait and have already done so – no harm in that. However, it is clear that our focus has changed from turkey to presents and upcoming vacations. I see that people have a little pep in their step; the holiday spirit has begun its invasion.

Now that the holiday season is here, I am sure that your inbox is over-flowing with invitations to various parties; chief among them, the Holiday Cookie Party. I love a good cookie party; it is a chance to share one of your favorite recipes and try the delicious creations of others. There are times when I get stuck in a cookie rut -- making the same cookie over and over again. Cookie parties allow me to try something new and fun! Also, it opens up conversation for one of my favorite topics: baking. People light up when they are talking about their favorite recipe and where they got it.

I want to share with you a recipe for Chai Spiced Cookies – one of my all-time favorites. These are delightful. The true beauty of these cookies comes from the symphony of flavor created by the various spices. This recipe comes from the 2007 Pillsbury Holiday Cookie Book. What is your favorite cookie to make?

Chai-Spiced Cookies

Ingredients

Cookie

• 1 cup butter, softened
• 2 cups flour
• 1/2 cup powdered sugar
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 4 teaspoons vanilla
• 2 egg yolks

Coating

• 1 1/2 cups powdered sugar
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon

Directions

1. Heat oven to 350 degrees.
2. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on low speed until well blended.
3. Stir in remaining cookie ingredients.
4. Shape dough by tablespoonfuls into balls.
5. On an ungreased cookie sheet, place balls 1 1/2 inches apart.
6. Bake approximately for 12-15 minutes.
7. Remove from cookie sheets to cooling rack and cool for 5 minutes.
8. In medium bowl, mix coating ingredients. Working in batches, gently roll warm cookies in coating mixture.
9. Cool on cooling rack 5 minutes.
10. Fluff up coating mixture with wire whip and roll cookies in mixture again.
11. ENJOY!

Red Potato Latkes

By: Brandon Nichols

 Ah, well Thanksgiving is behind us. It is a bit of a relief. Every year when Thanksgiving comes around I get a little anxious. I think to myself, ‘how will my body handle all of the food that I am about to eat?’ I tell myself that I am going to prepare. You know, participate in a few eating competitions. But I never get around to it; life gets in the way. However, for those who are wondering, I did make it through. I may have put on a few pounds and have had to let out my pants (yet again), but I have survived another Thanksgiving!

Once again, my love for potatoes surfaced at Thanksgiving. I filled about half (actually, three quarters) of my plate with some form of potatoes. What can I say? I am a growing boy that needs his starch (I think I actually stopped growing in fourth grade). The recipe below is one that I want to share with you though it is not specific for Thanksgiving. It is a recipe for red potato latkes.

Latkes are potato pancakes that everyone must eat at least once in their life. Or, if you are like me, once every other week. Generally, latkes are made with Yukon Gold potatoes or a similar type of potato -- red potato are very moist and thus hard to form into pancakes (we have a way around that). Now whip this up and break out the applesauce.

Ingredients

• 2 large red potatoes, with peel, shredded
• 1 small sweet onion, minced
• 1 egg, lightly beaten
• 1 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/2 teaspoons ground black pepper
• 1 teaspoons lime juice
• 2 tablespoons vegetable oil

Directions

1. In a large bowl, shred the red potatoes. Pressing your hand gently into the shredded potatoes, drain them over the sink.
2. mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
3. Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape.
4. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels.
5. Repeat with remaining potato mixture.

Oh So Sweet Potato Risotto

By: Brandon Nichols

 Last week, I confessed my love for potatoes to you. There is no use in me trying to deny this; it is on the Internet, which means it will live forever. Well, I have no regrets! In fact, my honesty has lifted a great weight off my shoulders. So much so, that I would like to make another confession. Here it goes: I love to repeat things! Yup, it is true. I am that guy who plays a song over and over and over again -- I am worse than Radio DJs. In fact, I am the reason that some of my friends hate certain songs. Also, I love making the same type of dishes. I mean, when you find something that you like why not make it many times? Am I right?

Ever since discovering my love for risotto I have experimented with a few other risotto recipes and they have been amazing. Given my love for potatoes and risotto, today I will share a recipe that has both! Sweet Potato Risotto. This recipe is like going outside, rounding up everything that is encompassed in Fall, putting it into a bowl, heating it up and eating it. Yes. It is that good. Don’t believe me? Try it yourself!

Sweet Potato Risotto

Ingredients

• 6 cups vegetable broth
• 2 teaspoons unsalted butter
• 1 small onion, minced
• 1 medium sweet potato, peeled and chopped
• 1 cup arborio rice
• 2 Tablespoons grated Parmesan cheese
• Pinch ground nutmeg
• Pinch ground cinnamon
• Salt and freshly ground black pepper to taste

Direction

1. Pour the vegetable broth into a large saucepan and bring to a simmer over medium heat. Turn down to medium low, keeping the broth at a simmer.
2. In a medium, heavy saucepan, melt the butter over medium heat. Add the onion and saute until it’s soft, about 7 minutes.
3. Add the sweet potato and stir until it begins to soften, about 6 minutes. Add the rice and stir to coat with the vegetables, about 1 minute.
4. Using a ladle, add about 1 cup of hot broth. Stir constantly over medium heat until the broth has been absorbed, about 5 minutes, Add another ladleful and keep stirring until this, too, has been absorbed.
5. Continue the process, adding broth about 1/2 cup at a time and stirring, until the rice kernels are plump and no longer chalk white in the center. The risotto should look like creamy rice pudding, and the kernels should be nice and chewy.
6. Stir int eh final ladleful of broth and grated Parmesan. Continue stirring until there’s no liquid left on the surface and the cheese is well distributed throughout.
7. Stir in the nutmeg and cinnamon. Season with salt and pepper. Serve right away.
.

Sweet Potato Gnocchi

By: Brandon Nichols

 I want to tell you a secret. I feel that I can trust you because of the weeks you have spent reading this blog. We have grown so close during that time. So…you must know…okay…here it goes…I, Brandon Nichols, am addicted to potatoes. There! I said it! Phew…that feels good to get out in the open. For some reason, I cannot help myself. I think about potatoes all the time. Mashed potatoes. Baked potatoes. Chips. Fries. You name it, chances are I will devour it. As an example, last night I purchased a bag of potato chips and ate about half of them. I had just eaten dinner. I was not event hungry.

So, when I found out that there is a dish that turns potatoes into a form of pasta I just about fell out of my seat! (Confession: I fell out of my seat).

Yes. I am talking about the one, the only, gnocchi. These delicious potato dumplings make a great meal for those potato obsessed and those that just love a GREAT meal! Now, another confession (I am just filled with them today) I have never heard of gnocchi until recently. I am such a bad potato lover! I quickly fixed this by whipping up a gnocchi dish and enjoying it promptly. Given that it is Fall I decided to stay within the cooking season and made Sweet Potato Drop Gnocchi. Amazing! Served with pasta sauce and parmesan cheese this entrée will tickle your taste buds. Give it a shot!

Sweet Potato Drop Gnocchi

Ingredients

• 1 large sweet potato
• 1 egg, lightly beaten
• 2 cups unbleached all-purpose flour
• pinch of nutmeg
• 1/2 tsp of ground cinnamon
• 1/4 tsp of salt

Cooking Instructions

1. Preheat the oven to 425 degrees and cook the sweet potato until tender. About 50 minutes
2. When the sweet potato has cooled enough to handle, peel and mash it with a potato masher. Add the flour, egg, cinnamon, and nutmeg. Mixing well. Wrap the dough in plastic wrap and place in the refrigerator for at least one hour and up to one day
3. Fill a large sauce pan with water and bring to a boil. When the water begins to boil add the salt
4. Using two spoons scoop up about 2 tablespoons of dough with one and scrape it off with the other into the boiling water. Cook 5 to 8 gnocchi at a time
5. When the gnocchi rises to the top, cook for one minute more then remove with a slotted spoon. Transfer to paper towels to drain
6. Repeat until all of the gnocchi are cooked. Serve immediately.

GIVE TO THE MAX DAY = BIG SUCCESS!

TOTAL RAISED: $7,304.00!

On November 9th, hundreds of charities in the Washington region came together for 24 hours of giving. The goal was to get thousands of people to donate to their favorite charity through Razoo.com, raising millions of dollars.

Food & Friends was excited and proud to participate in this special day and is so grateful that 82 individuals made gifts to support our clients battling HIV/AIDS, cancer and other life-challenging illnesses. At the end of 24 hours, $1,886,584 had been donated to 1,285 different nonprofits. With your help, Food & Friends landed in 49th place!!

THANK YOU to everyone who helped to promote Give to the Max Day and BIG THANKS to all who donated:

• Edward J. Kelty
• Janne M. Harrelson
• Julian B Orenstein
• Liora Moriel
• Vivian Thurman
• Alice Speck
• Sara Gibbs
• Claude M. Sitton
• Meta Sienkiewicz
• Jacqueline Ratner
• Elizabeth Hinman
• Wendy Maynard
• Robert Kain
• Carla Manuel
• Delores L. Parron
• Michael Berenson
• Christine Grady
• Katherine L. Berry
• Linda A. Sweet
• Mary Hillebrand
• Bella Rosner
• Mary D. Ott
• Kenneth Nice
• Deborah Chambers
• Suzanne Gentes
• Ann DeLorenzo
• Jacqueline B. Woody
• Patricia President
• Wade R. Sharp
• David W. Hacker
• Susan Cole
• Darlene Lawrence
• Nancie R. Kennedy
• Rebecca L. Nathan
• Hilary Kline
• Allison Gilbert
• Bridgette Lunsford
• Mary Beth Hess
• Charles Cerf
• Doris Chew
• Nancy H. Marlow
• Naydja M Bell
• Alison Bialecki
• Jane B. Rice
• Rita S. Schoeny
• Susan Adland
• Lori S. Frison
• Allyson A. Booth
• Mary Wheeler
• Kay Travis
• David T Fox
• Simon G. Smith
• Angela Struebing
• Gail L. Stettler
• Laurette Cucuzza
• Jill Shohet
• Henry D. Levine
• Tracey L. Robinson
• Geoffrey B. Lamb
• Lesley M. Grimes
• Barbara A. Power
• Adele J. Gabrielli
• Sarah C. Matheny
• J.D. Grom
• Susan B. Finlay
• Mary Ingalls Woodell
• Charlotte M. Bahin
• Julia Robinson
• Patricia Spaulding
• Julia Baer
• Bryan W. Dalton

Continue to follow us on Twitter and Facebook  – as we share stories of how these funds were put to great use throughout the area.

Spinach Risotto: In One Word: Amazing!

By: Brandon Nichols

 Over the past couple of weeks my inner foodie has really been coming out. I think because it is starting to get colder and my body really wants to put on ‘layers’ to prepare for the winter.

While I have a LOVE for baking I do realize that I need to eat ‘food’. Now, I have a very loose definition of food: basically, it is just sweets. However, apparently, there are guidelines for a ‘healthy, balanced diet’. Crazy talk if you ask me! Although, I guess it is important to include items in your diet that are not part of the salt, fat and sugar food groups (I did not realize that there were other food groups…)

One of my FAVORITE dishes is risotto. I am not quite sure anything else can compete. So this weekend I whipped up this little beauty right here: a spinach risotto. In one word: AMAZING! It was so good that I made it again the next night. I would have made it the following night but I ran out of spinach. Heartbreaking…

Try it and you will not be disappointed! What is your favorite type of risotto? Share below!

Ingredients

4 cups vegetable broth

4 shallots, minced

1 ½ teaspoons dry oregano

2 tablespoons olive oil

2 cups of finely chopped spinach

1 cup Arborio rice

1 ½ tablespoon of White Wine Vinegar

¼ cup Parmesan cheese

1. In a large sauce pan bring the vegetable broth to a simmer over medium-high heat. Once the broth begins to simmer reduce the heat to medium
2. In a medium sauce pan heat up the oil. Sautee the shallots with the oregano until the shallots are soft. About 6 months
3. Add the spinach and rice to the shallots and mix until well combined. About 1 minute.
4. Add the vinegar and stir until the liquid has evaporated.
5. Add one cup of the heated broth. Stir until all of the broth is absorbed. About 5 minutes. Add broth one ladle full at a time. Stirring after each addition until the broth is absorbed.
6. With the last ladle of broth add the cheese and stir in well. Risotto is done when the last of the broth has been absorbed. Serve immediately.

FOOD DAY: How Did You Celebrate?

By: Janell Walker

 The first ever FOOD DAY was held on October 24^th and the Nutrition Services department of Food & Friends celebrated by hosting a FOOD DAY Cook-Off. FOOD DAY was created by the Center for Science in the Public Interest to increase awareness about consuming sustainable foods, reducing diet related diseases and expanding access to food to alleviate hunger.

We challenged our staff to work together to create a dish that used at least two ingredients that were in season and locally purchased, within 100 miles.

Our competitors rose to the challenge and did such a great job that we couldn’t decide on one winner!! Two groups took home the title as co-FOOD DAY Cook-Off Champions.

Carrie, Quin and Elizabeth made a Squash Casserole that was loaded with flavor and a hint of heat.

Pam and Tamika made a Pork Tenderloin with Apple Chutney and Roasted Parsnips that melted in your mouth and was simply delectable.

Here is what each group had to say about their FOOD DAY experience:

Carrie, Elizabeth and Quin

Carrie, Quin and Elizabeth 

1. What sparked your interest in participating in the first ever FOOD Day Cook-Off?

“We decided to participate in Food Day because we thought it would be fun and different to honor the day. Plus, we wanted to challenge ourselves to prepare a dish that required seasonal foods.”

2. How did your team choose your winning dish?

“We had two options a beet salad or the squash casserole. The squash casserole won because we thought people prefer squash over beets.”

3. The challenge of the cook-off to was produce a spectacular meal with seasonal produce purchased locally. What obstacles did you encounter trying to meet the challenge?

“The only obstacle was deciding the dish”

4. What was the most fun part about creating this dish?

“The most fun part was watching everyone on your team do their part to make the dish come together. For example one person was responsible for sautéing, the other for cutting and so forth.”

5. What are some ways in which you could encourage the people around you to eat more locally?

“We are definitely going to utilize our local farmer’s market to support our community and indulge in great quality produce.”

Chilean Squash

Ingredients

4 cups of acorn and butternut squash

1 tbs olive oil

1 ½ cups of chopped onion

1 tsp salt

2 small bell peppers (red and green) minced

4 -5 cloves of garlic
Black pepper and cayenne, to taste
1 cup crumbled feta cheese

1tsp cumin

 ½ tsp dried coriander

1tsp chili powder

 2 cups of lacinato kale

 1 cup of grated cheddar cheese

Directions

1. Preheat oven to 375 degrees F.
2. Heat the olive oil in a medium sized skillet. Add onion and kale, and sauté over medium heat for about 5 minutes. Add salt and bell peppers. Sauté about 5 more minutes or until the peppers begin to get soft.
3. Add garlic, black pepper and cayenne pepper and sauté a few more minutes.
4. Add the sauté to the squash and mix well. Spread into an ungreased 9-inch square baking pan. Sprinkle the top lightly with grated cheese
5. Bake uncovered for 25-30 minutes, or until bubble

Tamika and Pam

Pam and Tamika

1. What sparked your interest in participating in the first ever FOOD Day Cook-Off?

Any excuse to cook is a good one as far as we're concerned! Collaborating on a recipe a great opportunity to come up with interesting flavor combinations and cooking styles too.

2. How did your team choose your winning dish?

We knew we wanted to do a braised meat and to do it using seasonal apple cider. To enhance the flavor of the apple used to cook the meat we chose an apple compote topping and as a starchier addition added roasted parsnip sticks.

3. The challenge of the cook-off to was produce a spectacular meal with seasonal produce purchased locally. What obstacles did you encounter trying to meet the challenge?

Our first choice of meats was beef short ribs but the local farmer's market was out. So a quick switch had to be made to pork shoulder which worked nicely in the end for the dish. Being flexible and open to trying new things can be an asset though at the farmer's market - it's a great way to discover new dishes.

4. What was the most fun part about creating this dish?

Collaborating. We both love talking about and creating food so we had a blast figuring out what we wanted to make. It was somewhat improvisational even down to the plating. We cooked the three components separately - Tamika did the compote and parsnips, Pam braised the pork - so we didn't know how it would all come together until we plated the dishes.

5. What are some ways in which you could encourage the people around you to eat more locally?

It's a myth that you can only find local food at a farmer's market - it's all around. Check out the labels on the produce in your grocery store, particularly on fruits and vegetables that are in season in your area. You might be surprised to find that there are things that are sourced locally. If local food's important to you, talk to your grocer and let them know that. They may have suggestions for products they have in stock and, if they hear feedback from their customers, may investigate more local food purchasing food options going forward.

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

Serves 4
Ingredients
2 1/2 lb. (1.25 kg.) tied pork shoulder
Salt and freshly ground black pepper
2 tablespoons olive oil
4 large yellow onions, halved, thinly sliced
1/4 cup (60 ml.) Calvados brandy
1 large Granny Smith apple, peeled, cored, cut in 1/2″ cubes
2 garlic cloves, chopped
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 cup (240 ml.) apple cider
1 cup (240 ml.) chicken stock
1 tablespoon Dijon mustard
Directions
Preheat oven to 400 F. (200 C.)
Pat the pork dry and season with salt and pepper.  Heat oil in a large ovenproof pot or Dutch oven with a lid.  Brown pork on all sides, turning with tongs, 6-8 minutes per side.  Transfer pork to plate.
Pour off excess fat from pot.  Add onion and 1 teaspoon salt.  Sauté over medium heat, stirring occasionally, until onions are very soft and deep golden brown, 18-20 minutes.  Add Calvados and stir to deglaze pan.  Add apple, garlic and thyme, and cook, stirring, 30 seconds.  Return pork to pot, nestling it down in the onions.  Add cider and chicken stock.  Cover pot and place in oven. Reduce heat to 325 F. Braise until meat is very tender, 2 1/2 – 3 hours. Transfer pork to a cutting board and remove kitchen strings.  Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes.  Stir in mustard.  Season to taste with salt and freshly ground black pepper.  Cut pork into serving pieces and arrange on platter or individual serving plates. Spoon onion and apple confit over and around the meat.

Apple Compote
Ingredients

• 3 pounds apples, such as Granny Smith, Pink Lady, and Rome Beauty, peeled, cored, and cut into 1-inch chunks
• 2 tablespoon fresh lemon juice
• 1 tablespoon Calvados, apple brandy, or Cognac, optional
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon

Directions

1. Combine all ingredients in a large pot. Cover, and cook over low heat, stirring occasionally, until apples are tender, about 30 minutes. Let cool completely.

Roasted Parsnips

Ingredients

6 Parsnips
1 TBSP Salt
½ cup Olive Oil
½ cup Balsamic Vinegar

Directions
1. Cut parsnips into 2 inch long and ¼ inch wide sticks.
2. Toss cut parsnips into olive oil and balsamic vinegar and sprinkle with salt.
3. Bake in the oven at 350 degrees for 45 minutes

Svetlana’s Story: A Reason to “Give to the Max”

By: Stacy England, Special Events Director

Six days a week, Food & Friends’ staff and volunteers prepare and home-deliver healthy meals to thousands of our neighbors in need – but you know that.

As supporters of Food & Friends, you’ve heard the details of our service: how more than 1.2 million meals will be prepared and delivered this year, that we serve individuals and families in DC, Maryland and Virginia, and that the menus our dietitians and chefs create are specialized to meet the health needs of each client.

What you may not know is the personal struggle our clients face – behind closed doors. If one of our clients was to invite you in, you would see children preparing dinner because mom is too tired from chemo, partners embracing because they know the end is near, home-care nurses providing their AIDS patients with love because there are no family members to care for them. The meals that you make possible not only provide nourishment, but ease the burden of whether to pay for food or medicine that month, deciding who will ensure meals are prepared regularly, and choosing what to feed a loved one who feels too ill to eat.

Svetlana lives in Alexandria, Virginia, and is fighting an incurable cancer while also caring for her husband. Her letter to Food & Friends opens the door to her struggles and allows you to see inside:

Dear Food & Friends,

Stricken with lymphoma, an incurable cancer of the blood, I underwent CHOP chemotherapy hoping for remission, however temporary.  But after the second of the six prescribed debilitating cycles, I collapsed, which led to the devastating awareness that I had lost the use of my legs: I could no longer walk, no longer take care even of myself.

The paralysis of my limbs – hands too but to a somewhat lesser degree –  was caused by one of the chemotherapy toxins which was administered to me by a physician who shouldn’t have been unaware of the strong FDA warning against administering this particular toxin to patients with underlining CMT syndrome.  I learned this through the Internet. Too late, unfortunately. 

Two retirees, myself with wet macular degeneration causing legal blindness in my right eye, and my husband suffering from diabetes, thus became acutely aware that they are faced with material ruin as well.

Seeing me helpless in a wheelchair, my husband fell into deep depression and ended up in a psychiatric clinic, and I was left to my own devices.  I signed up with Hospice Home Care and a lady came three times a week to help me wash myself.

In these dark days of our lives, Food & Friends came to our rescue, feeding me and later my husband as well with nutritious food and untiring care, friendliness and professionalism.

I praise the Lord and Food & Friends, that my husband has gotten out of depression, and I began to take care of myself without the help of Hospice Home Care . . . I praise Food & Friends for finding the physical and emotional strength to recently undergo a second round of chemotherapy along with cataract surgery in my ‘good eye’.

Food & Friends, God bless them all, have brought myself and my husband back to life and have strengthened our faith in selfless people on this Earth.

Sincerely,

Svetlana

I hope this letter provides a small sense of the struggles and hardship our clients face each and every day. The deliveries you make possible provide so much more than just the healthy foods needed to combat their illness and energy to undergo continued treatments. Each delivery is a life-line, a path to self-sufficiency, and hope that tomorrow will be better than today.

If reading Svetlana’s story stirs in you a sense of compassion and commitment to your neighbors in need, I encourage you to take action and join Food & Friends for the 1^st Annual Give to the Max Day on Wednesday, November 9^th.

Give to the Max Day is a one-day fundraising event that will unite the local community in support of the nonprofits serving our area. The goal is to get 35,000 people to donate to their favorite charity through Razoo.com, raising more than $3 million in just 24 hours. So far, more than 850 organizations have signed up and more than $100,000 in cash prizes will be awarded to the organizations that raise the largest amount of money or receive the highest number of donations on November 9^th.

We are proud to be a part of this day of giving and we ask that you make a gift on November 9^th in support of Svetlana and the thousands more who rely on Food & Friends.

We will announce the start of the day via email. If you do not currently receive emails from Food & Friends, please sign up. You can also follow us on Twitter and Facebook  – we’ll be providing updates on our success throughout the day.

Thank you for your past and future support and for delivering hope, one meal at a time!

Thanksgiving: It All Starts with Pie

By: Eliza Yoder, Special Events Associate

 “We wish to express our gratitude for Thanksgiving dinner, which was delicious. Thank you very much for sharing; thank you for showing your concern; thank you for letting us know how much you care and that we are not alone.”

- Note from a Food & Friends Client



The Fabulous Baker Boys: Dan, Mark and Tim

  Thanksgiving is a special holiday for Food & Friends. On this day, hundreds of volunteers deliver our clients a FULL Thanksgiving dinner complete with roast turkey, all the trimmings and an apple and sweet potato pie. For our clients, who year-round rely so heavily on the help of others, Thanksgiving is the one time they can host their friends and family around the dinner table and treat them to a delicious holiday meal. At Food & Friends, we know the meaning of a home-cooked meal and the dignity and warmth it can give to those who need it most.

Five years ago we launched our Thanksgiving pie sale – Slice of Life. Through November 17th, you can purchase holiday pies for yourself, friends and loved ones, or a Food & Friends client. $25, the cost of one of our gourmet pies, provides a FULL DAY OF MEALS for a client battling HIV/AIDS or cancer. It is a simple gesture, but a palpable reminder of all that a moment of kindness and compassion can give to those who need it most.

Slice of Life is about more than just sweet desserts; it is about connecting a community. We rely on the entire community during the holidays, not only to get thousands of meals out the door, but also to help sell over 7,000 pies and raise more than $250,000 for our services. Volunteers, companies, local food bloggers, social groups and individual supporters rally together to sell pies to their friends and neighbors because they know that each pie sold is a lifeline for our clients.

One of our most dedicated pie sellers is Food & Friends’ very own baker, Tim Devine. If you’re familiar with Food & Friends, chances are you know Tim. He is popular with our kitchen volunteers and staff, and EVERYONE loves his ‘Devine’ Chocolate Chip Cookies, which have become a Food & Friends signature. Yet come Thanksgiving, Tim is making an impact not by baking pies, but by selling them.

“I get great satisfaction knowing that I am contributing to making someone's life a bit easier while they are struggling with health issues and day-to-day activities. Selling pies is a small but meaningful way for me to give back to the community and help sustain the cause.”

Tim, long-time volunteer Dan Kaufman and our Executive Chef Mark Locraft are TEAM Fabulous Baker Boys.  They’ve raised over $18,000 during the past two pie sales – that’s over 700 pies sold! But, as they say, they are not content to rest on their laurels…or pie tins.

Currently, more than 120 pie sellers are registered for Slice of Life. They all know that each pie helps to make Food & Friends’ mission a reality – bringing meals and hope to those in our community who face life-challenging illnesses. We ask that you join this dedicated community by starting your own sales team, buying a pie for yourself, or one for our clients, so that this Thanksgiving you don’t just give thanks, you give back.

Get involved, visit www.foodandfriends.org/pie to get started!

A Fall Twist on Some Summer Favorites

By: Morgan Davis

            Since our very first class in this session of Cooking Matters, Lisa has been mentioning that she likes to make fried chicken.  She even brought a recipe in for me -- now, if that’s not a hint as to what she would like to make in class then I don’t know what is!  Doug has also revealed that some of his favorite items from the Food & Friends meal bags are the cold salads, especially vermicelli noodle and curry chicken salad.

            To me, fried chicken and cold salads scream summertime!  A menu like that makes me want to grab a picnic basket and mix up some pink lemonade.  I know I am not the only one who has noticed the sudden drop in temperatures and the influx of scarves and gloves this past week.  So, I decided to give the people what they wanted, but with a seasonal twist. 

            Two issues come to mind when thinking about fried chicken.  One, there is no deep fryer in the kitchen at Food & Friends.  And two fried chicken is not healthy eats (news flash)!  Instead of greasy fried food, Greg and Tom got busy slicing and dicing some spicy ginger and fragrant garlic.  Lisa grated some fresh orange peel. We all enjoyed the scent of the sweet, aromatic essential oils released from the orange zest.  These ingredients were the base for the sauce that went over our baked orange chicken.  The smell coming from the oven as the chicken cooked was nothing short of remarkable! 

            To address Doug’s request for cold salads, we turned classic pasta and potato salads into comforting autumn masterpieces.  Bridgette and Sara got to work on chopping some seasonal veggies including turnips, carrots, parsnips, and broccoli.  The veggies were tossed in olive oil, roasted to bring out the inner sweetness and lightly covered with a simple lemon vinaigrette to finish our weather-appropriate pasta salad.  Greg and Tom cubed some sweet potatoes which were roasted until crisp on the outside and soft and buttery on the inside.  These were tossed with sweet red peppers and crisp celery and mixed with homemade mustard vinaigrette for a festive potato salad.  Yum!

            The oven worked hard for us in this class -- roasting fresh veggies for two side-dishes and baking chicken until perfectly tender and juicy is a tough job!  Because of this, I decided to give the oven a rest for dessert.  When you are craving the perfect pumpkin pie, but don’t want to put in the work to make a pie, the solution is a creamy, spiced pumpkin mousse parfaits.  But these were not what gave me the greatest satisfaction during this class.  When Lisa tasted the meal and said “this is better than fried chicken,” my day was truly fulfilled! 

Chili That Takes Your Taste Buds to a Place They Have Never Been

By: Brandon Nichols

 I do not know about you but I love a good chili. On a brisk fall day, very few things can compete with the symphony of flavors found in a chili. Also, the diversity of the chili family makes it a versatile dish. You can mix-and-match ingredients to create the perfect chili for you and your family.

Ok, so while everything that I just mentioned above is true, I have a confession to make – I had my first taste of chili last week. Now, before you ask, no, I have not been living under a rock for my entire life and yes I have ventured outside of my home. However, for some reason, I have never taken it upon myself to try chili. Realizing that this was a travesty and assault on the American Dream, I took it upon myself to make chili for the first time last week and it was DELICIOUS! It took my taste buds to a place they have never been. I think it is safe to say that I will be making more chili in the near feature =-)

What made this chili amazing were two things: 1. the flavor and 2. the ease. I used my handy-dandy slow-cooker for this recipe. If you do not have a slow cooker I suggest that you go out and buy one right now. I purchased mine from Bed, Bath, and Beyond for about $30 and it is, by far, the best purchase I have ever made. The ability to place ingredient into a baking dish, walk away for 6 hours and come back to a delicious meal is unparalleled. We all know that life is busy for everyone, but this does not mean we cannot prepare a healthy dinner from scratch. A slow-cooker helps with this and will help with the recipe below.

This is my favorite chili recipe but, as I said, it was my first chili. What is your favorite chili recipe? Share below. I would love to swap tales from the kitchen =-)

• 1 (11 ounce) can canned black beans in juice
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (16 ounce) can vegetarian baked beans
• 1 (14 1/2 ounce) can chopped tomato puree
• 1 (15 ounce) can whole kernel corn, drained
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 zucchini, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, chopped
• 1 (10 ounce) can diced tomatoes and chilies
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried basil

Directions:

1. In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
2. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, chilies, and celery.
3. Season with garlic, chili powder, cumin, parsley, oregano, basil
4. Cook for about 6 hours on low.
5. Serve with tortillas, cornbread, rice, or French bread.

Hungry for Autumn's Harvest

By: Morgan Davis

            On Wednesday morning, I woke up in Williamsburg, VA and spent half of my day in a conference, which was fine because not only was the topic interesting, but also it was wet outside.  The rainy, dreary weather of course meant slow-moving traffic, but I made it back to Food & Friends just in time for our third Cooking Matters class- and what a class it was!  This week’s menu depicted the lovely bounty of fall -- seasonal fruits and vegetables were our inspiration.

            After I failed to include a dessert on the menu last week, the class demanded to be taught how to bake a “light” dessert.  So, with the oven preheating, I taught the class why dry and wet ingredients are mixed separately when making a cake.  This wasn’t just any cake, though.  To once again show off the able knife skills of my class, I had Bridgette, Doug and Renee finely dice some seasonal apples which Mervin then folded into the creamy batter.  And of course, what goes with apples better than cinnamon?  Soon, our delightfully spiced Cinnamon Apple cake was placed in the oven while we moved on to the next culinary feat.

           

            Most of the class had never purchased brussels sprouts on the stalk before.  Leona quite enjoyed the process of removing the buds from the stalk and trimming them of the outer leaves.  To keep things simple and preserve the robust flavor, the sprouts were lightly tossed in olive oil, pepper, parmesan and just a sprinkle of salt, then roasted to develop the natural sweetness.  Delish!  

            And since one vegetable dish is just never enough, Michelle and Ann started off our lip-smacking broccoli soup with some uniformly diced onions, celery and garlic bubbling in a bit of oil.  Broccoli, broth and earthy, sweet thyme were added to simmer.  The soup was pureed and finished off with a bit of milk for a velvety, belly-warming meal-starter. 

            The star of the meal was the hearty squash and sausage pasta.  The roasted butternut squash had to cool enough to handle and then was blended into a mashed potato consistency.  Sara and Tom sliced up some smoky turkey sausage; the savory flavor was developed further as the sausage was sautéed with onions and garlic.  Shariff added our pureed squash and soon a smooth, hearty sauce was ready to top our nutritious whole wheat penne.  Now, this is where comfort food meets healthy eats!  So, while the rain continued outside the windows, we were all quite comfortable inside enjoying the satisfying fruits of our labor and the beautiful bounty of fall!

Avon Foundation for Women's 2011 Breast Cancer Global Congress

By: Pamela Giller, Development Associate


 This past Friday, October 14th, Food & Friends had the honor of hosting 100 participants of the 2011 Breast Cancer Global Congress. Organized by the Avon Foundation for Women and the U.S. Department of State, the Congress was intended as a venue for sharing best practices for breast cancer outreach, treatment and screening being used across the world. Guests hailed from approximately 40 countries around the globe and included health policy experts, physicians, scientists, advocates and NGO leaders.

As a 10-year beneficiary of The Avon Foundation for Women, Food & Friends was invited to give our international guests a taste of the kind of services a U.S. nonprofit might offer to breast cancer clients. Our Program staff collaborated on a presentation and tour that illustrated both the need for specialized nutrition and our methods of delivering nearly 450,000 meals annually to our clients facing breast cancer.

The interest in the scope and quality of services was palpable as our dietitians answered numerous questions about where all of our food comes from and how we manage to attract 11,000 volunteers to aid in service delivery each year. Our guests had a real “taste” of our program as they enjoyed a delicious and healthy lunch freshly prepared by our Executive Chef, Mark Locraft, in our own Food & Friends kitchen.

In the end, the event marked the beginning of an important dialogue that Food & Friends plans to continue via email with breast cancer experts and service providers around the world. As our Executive Director, Craig Shniderman, so aptly told our guests, “The people you serve may be many miles away, but we think of them as part of our community.” Although our services may only be available in the DC Metro area, it was inspiring to see that our model includes practices that have the potential to benefit people facing breast cancer around the world.

A Feast Worthy of the Mediterranean

By: Morgan Davis

            The rain couldn’t keep all of the participants away during our second Cooking Matters cooking class last Wednesday, October 12^th.  Just minutes into this lesson, everyone was discussing what dishes they had cooked in their own kitchens this past week.  We definitely have some budding home-chefs in this class!!

Any great meal should have a great theme.  After observing how capable this particular group was during the first class, I knew it would be safe to give them a little more of a challenge.  So this week’s menu was inspired by the flavors and techniques of the Mediterranean.  It’s no secret that the Mediterranean diet has been touted for the wonderful health benefits gained from consuming whole grains, fruits and vegetables, beans and legumes and the healthy fats found in olive oil and fish.

I was like a proud parent watching as my participants jumped right in and used the skills they learned last week-- they expertly chopped the veggies that went into the baked falafel patties.  Shariff learned the difference between whisking and stirring as he whipped up a cool cucumber yogurt sauce for the delicious, protein and fiber-packed falafel.  Next, Janell introduced the group to bulgur -- a hearty and healthy whole grain that was used in our tabouleh.  Tart lemon juice and fresh parsley were the finishing touches for this refreshing cold salad. 

Smoky smelling roasted eggplants were removed from the oven just in time to make baba gahnoush.  The soft, flavorful eggplant pulp was blended with tahini, onion and garlic -- the perfect dip for our spiced pita chips.  Our last dish was something you might find in any Greek household.  We prepared Horta (warm greens) by two different methods.  I showed the class the more traditional way of lightly sautéing both mild chard and bitter turnip greens in olive oil and sprinkling it with lemon juice while Janell had everyone roll up their sleeves to try another method.  Sharrif, Sara, Bridgette and Doug each took some earthy kale or collards and learned how to literally massage the leafy greens until they were tender enough to enjoy in an invigorating salad complete with honey vinaigrette.

Everyone felt pretty good about digging in to our anti-oxidant packed bounty.  I can’t wait to see what kind of culinary challenges our cooking class participants will step up to next week!

In Memory of Darrell Vail

By: Jane Yamaykin


 

Last Wednesday, October 5^th, about forty people gathered in the Food & Friends’ garden for the memorial service of long-time volunteer Darrell Vail. Several of us agreed that the warm, breezy weather after several cold, miserable days was a gift somehow sent by Darrell. Food & Friends volunteers, staff, and other guests gathered to commemorate the 22 years of service and countless hours Darrell devoted to preparing meals in the kitchen and also supporting staff and volunteers on the Wednesday morning shift. As one volunteer put it, “Darrell was one of the good guys.” In addition to Food & Friends, Darrell and his partner, Dick, volunteered with other community organizations such as Prime Timers whose members were also present at the service.

A number of those in attendance chose to share their memories of Darrell and the ways in which he touched their lives. Darrell had a way of making one’s day better with simple gestures. He brightly greeted each person who walked into the kitchen and made sure to wish everyone a good week as they left. He organized the Wednesday morning crew and kept track of birthdays and special events in other volunteers’ lives.  Designated the Wednesday morning team captain, he was also really a personal cheerleader, cruise director, sheep herder, and trip planner all rolled into one kind-hearted person.

He personified hospitality and leadership -- was quick to welcome a newcomer and was never seen without a smile. Darrell was always cheerful in the kitchen, and you’d never know he awoke every Wednesday early enough to catch the first metro train in to Food & Friends. It was a blue moon when Darrell missed a Wednesday morning. The team of volunteers who worked with him all said they felt like his family, and Darrell was at the center of it all -- sharing stories while making meals for those in need in the community.

In honor of Darrell, the Wednesday morning volunteers donated a holly tree which has been planted in the Food & Friends garden. Some say the holly berries are a reminder of the pink “I Love Lucy” hat Darrell wore every shift.  Many people associated Darrell with his favorite show.

The moment of the service that was most touching for me was when the Wednesday volunteers hung 22 leaves on the Friendship Wall with names of 22 clients – one for each year of Darrell’s unwavering service. Each leaf actually represents thousands of lives touched by Darrell’s gentleness and dedication -- knowingly or unknowingly. It broke my heart to once again remember the world and all of us had lost Darrell forever.

Afterwards, refreshments were served including Darrell’s favorite German chocolate cake (recipe from Darrell's mom below). It was another connection to Darrell. The cake was made by fellow long-time volunteer and close friend, Karen Fitzgerald. Everyone knew he would have loved it. As keenly as Darrell’s absence was felt, his presence could also be sensed in the garden that sunny afternoon. A lemon yellow butterfly continuously lingered landing time and time again on the memorial bouquet. It just had to be Darrell.

Find Your Flavor... in This Fall's Cooking Class

By: Morgan Davis

            Fall cooking class began with a bang on Wednesday, October 5th… the bang being the sound of a knife smashing open fresh cloves of garlic.  Michelle learned that this is a quick method to remove the peel from the garlic.  Sara learned an easy trick for making a buttermilk substitute and Christy learned one of the important reasons for soaking dried beans.  These are just a few of the many new techniques participants of the Fall Cooking Matters class will now be using in their own kitchens. 

            With introductions and the quintessential paperwork out of the way, fifteen minutes into class the kitchen was filled with the aroma of garlic and onion tenderizing in oil over the portable burners.  16 participants, including 4 volunteers and 2 dietetic chefs, were appreciating the scent of diced chicken being added to the translucent garlicky-onion mixture.  With Chef Janell leading the way, we were busy using the knife skills we were just taught to slice and dice green peppers, jalapenos, celery and cilantro.  As the chicken turned a beautiful golden brown, fragrant cumin, earthy oregano and fiery pepper were stirred in.  The chopped veggies were then added to the pot along with some white beans, corn and chicken broth -- low sodium chicken broth of course!  The white bean chicken chili was set aside to simmer so the flavors could marinate as the group moved on to the next task. 

            Just as peanut butter goes with jelly, and food goes with friends, we all know that chili goes with cornbread!  But since this cooking class was all about taking it to the next level, there were no jiffy cornbread mixes to be seen!  I showed participants how to make fresh cornbread from whole wheat flour (more nutritious than white flour!) and a little lemon juice and milk (mixed together this is a great substitute for buttermilk).  To add some extra flavor, we threw in some canned chilies and popped the confetti cornbread into the oven. 

            Some people believe that no meal is complete without dessert.  While the dietitian in me says, “sweets in moderation,” I knew that the perfect ending to this meal would be a sweet one.  Doug and many of the participants had never worked with a Japanese pear.  But this was a night for firsts!  So we all, armed with a spoon in hand, scooped the core from each pear half.  Bridgette and Leona filled the pears with the sweet-smelling cinnamon streusel filling while the rest of us mixed a creamy, dreamy yogurt-honey drizzle to add once our spiced pears were baked!

            While cooking class started with a bang, it ended with sated tummies and knowledge-filled minds.  I was happy to hear that all participants are looking forward to returning next week to learn some more new recipes and tried-and-true cooking techniques.  Stay tuned to hear what new skills are attained in next Wednesday’s class!

Unseasonably Warm

By: Brandon Nichols
 

I am not sure if you have noticed but it is unseasonably warm. This weekend I was able to walk down to the National Mall in shorts and lay out on a blanket. That is not okay. Actually, that is very okay. In fact, I would not mind if this weather stayed around a little bit longer, aka forever. While I am enjoying the nice weather it is putting a damper on my Fall cooking. At this point, I should be baking up a storm. Whipping out Apple Cobbler and pumpkin-related treats almost on a daily basis. Sadly, the warm weather does not justify it. I mean, how can I justify taking in that many calories when I am not yet able to wear a sweater? (Please see related photo). However, I know that it is coming!

So what have I been up to? Well, this past weekend was Yom Kippur and the weekend before it was Rosh Hashanah (the Jewish New Year). In honor of these important High Holydays, I have created a few Jewish dishes. Today, I would like to share the recipe I use for Challah, an egg-based bread used for many Jewish holidays and Shabbat.

I know what you are thinking: bread? I cannot make bread! That is not true – everyone cane make bread. It is one of those tasks that seem daunting at first, such as riding a bike, but it gets easier each time you do it. This particular type of bread is a pleasure to work with while you are kneading (a gentle folding technique).

This recipe is from the King Arthur Flour Baker’s Companion Cookbook. If you do not own that cookbook go out and buy it the moment you are done making this bread.

Ingredients

Sponge

• 1 cup unbleached all-purpose flour
• 1 cup water
• 2 teaspoons instant yeast

 Dough

• 3 ½ cups unbleached all-purpose flour
• 1 ¾ teaspoons salt
• 1/3 cup sugar
• ¼ cup vegetable oil
• 2 large eggs plus 1 yolk (save 1 egg white for the wash, below)

Wash

• 1 egg white
• 1 teaspoon sugar
• 1 tablespoon water

Directions

• Mix the ingredients for the sponge together in a large bowl and let if sit for about 45 minutes.
• Add the dough ingredients to the starter and mix and knead together – by hand, mixer or bread machine – until a smooth supple dough is formed.
• Place the dough in a greased bowl, turning it over once to coat it lightly with oil.
• Cover with a clean dish cloth and let rise for 1½  hours, or until doubled in size.
• Turn the dough out onto a lightly floured surface and fold it once or twice to gently deflate. Divide the dough into four pieces and roll each piece into an 18 inch log. On a lightly greased or parchment-lined baking sheet, braid a four-strand braid
• In a small bowl, mix together reserved egg white, sugar, and water. Brush the loaf with this mixture, reserving some for a second wash. Cover the loaf with lightly greased plastic wrap and let it rise for 45 minutes to 1 hour.
• Preheat the oven to 375 degrees. Brush the loaf with remaining egg wash and bake for 35-40 minutes. Remove it from the oven and cool completely before slicing.