Posts Tagged: shabbat dinner Results 61
I was, quite literally, born to cook traditional Shabbat dinners for large groups of hungry guests. Named for two of my great-grandmothers, I grew up being regaled with tales of their culinary abilities. My maternal great-grandmother, Pesha, was known for her Shabbat challahs, pastries and cookies. Even as adults, all of her children visited her on Friday afternoons to pick up that week’s batch of Shabbat sundries.
On a balmy afternoon in January of 1969, my mother and her family left their sprawling farm in Cuba for the promise of a new life filled with opportunity in the United States.
Being an African-American who is a Jew-By-Choice means having to do a lot of culinary negotiations. The table is where I integrate both sides of my hyphen. The plate is a means of “locating” myself squarely in the history of both Diasporas — African and Jewish, and all the places those Diaspora’s represent from Angola and Alabama to Ashkenaz, from South Carolina and Senegal to Sepharad. Cooking is how I pull all of my parts together and articulate who I am to those who might not understand how someone like me could be culturally “possible.” Shabbat gives me an opportunity to look within and use my cooking to tell stories that friends of all backgrounds have never heard — stories of history and migration, struggle and triumph, loss and recovery.
Fall has settled in with its colorful leaves and a bounty of autumn-hued produce at the market. The switch of the seasons is invigorating as a cook, inspiring us with a fresh palate of fruits and vegetables to play with. Winter squash, woody herbs, root vegetables and hearty greens take center stage, just asking to be roasted, braised and served as part of dinner during the week or on Shabbat.
People love to ask, “what did you grow up eating?” Having a professional food writer for a mother makes this a particularly complicated question to answer. Yes, I grew up eating amazing homemade food. I have fond memories of ox tail stews and fresh pasta with sauce made of vegetables from our garden. I was undoubtedly a spoiled child when it came to food. I had the palate of a mature adult, requesting escargot on my 6th birthday. But, after all the lavish multi-coursed dinners, and made-from-scratch snacks that I was so lucky to grow up with, my most profound childhood food memory is one of the simplest dishes: roast chicken.