A slideshow with pictures from eight of our Jewish interview partners from Krakow.
Mieczyslaw Weinryb's collection of pictures and stories provide us with a fascinating glimpse of Jewish life in Poland before the war. He grew up in one of the loveliest small towns in Poland, Zamosc, and through his memories and old pictures, Mieczyslaw takes us into his Zionist youth club, Hashomer Hazair. We also see and hear just how varied Jewish life was in Poland in the 1930s--from yiddishists to socialists, zionists to the orthodox.
Casale Monferrato, a town deep in the wine country of Piedmont, Italy, made our Hanukkah latkes sing.
It wasn't the recipes from the slim cookbook of the community's Jews. Nor did we buy a local ingredient there, like truffles, that would make our latkes stand out.
Add just a smidgen of sugar to tea or coffee-even the darkest Turkish brew-and it then becomes undrinkable to me. I find sweetened sodas, candies, and most desserts thoroughly unappealing. But a light sprinkle of sugar melting into a hot, oniony potato latke? That's the way my grandmother served it, and it still tastes like heaven to me.
A Parisian-Jewish caterer once described to me his favorite T-shirt, seen on a beach in Eilat, Israel. There was a smiling beige fish, stippled with schmears of purple-red, the exact color of beet-horseradish. Underneath, in bold black letters it implored: "Save the Gefilte Fish."
- 4 eggplants [(about 2 lb./1kg.) will make
about 1 lb. 6 oz./650 gr. Of Aubergine Caviar]
- 1 oz./30 gr. Onion, finely chopped
- 1/3 teaspoon salt
- 1 fluid oz./30 ml. vegetable oil
- 2 fluid oz./60 ml. vinegar
Preheat the broiler.
To prepare two of our three inter-related classic recipes, you must start with perfect Chicken Fat.
Check the fat to see that nothing green is in it (mine was perfect, and fresh - no odor at all). I managed to put together a pound of chicken fat for this.