Posts Tagged: chopped liver Results 10
Chopped liver and onions was my grandfather’s favorite dish. He would sit down at the kitchen table, loosen his belt, and prepare to dig into a heaping platter of the stuff while me and all my siblings turned up our noses. The mound of gray sludge interspersed with sauteed onions looked far from appetizing to us. But to my grandfather, it was a symbol of economic success, and a way of remembering his Eastern European heritage. It’s a humble dish but it is entwined with East Coast deli culture, with Ashkenazi Jewry, and with economic stability.
Definition of “birthright” (courtesy Merriam-Webster dictionary): a right that you have because you were born into a particular position, family, place, etc.
1) Matzo: There’s not much to like about this flatbread that looks and tastes like corrugated cardboard. But that’s because you’re probably buying the boxed square matzos. Boxed matzo is made by a machine and often sits on the shelf for months before you purchased it. What you end up with are stale, unsatisfying crackers. Sure you can ju-ju it up by turning it into matzo pizza or matzo brei. But the solution is to go traditional and buy handmade, circular versions called “Shumra” matzo. Shmura matzo, which means “watched matzo,” is matzo that has literally been watched from the moment the wheat is cut until the matzo is baked. It is baked in a wood-burning oven until it gets crisp and charred. The result? Crunchy deliciousness. And the perfect vessel for the best matzo lasagna you’ve ever had.
Michael Kaphan’s bubbe helped get him into the New Yorker.
In ‘The Book of Lost Recipes’, Gary Craig says that Jewish celebrities would come all the way “from uptown” for the restaurant’s chopped liver, which is made with beef liver rather than the traditional chicken liver. This gives it a richness most recipes lack, while the eggs keep it mousse-like in texture.