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Friday July 15, 2005

Eat well, sit back and enjoy the show

by rebecca ets-hokin

I for one am looking forward to spending the week at the movies when the San Francisco Jewish Film Festival begins July 21 at the Castro Theater. There are a few films with interesting food themes. The short film “West Bank Story” is a parody of “West Side Story,” set in the West Bank in the fast-food world of competing falafel stands. David, an Israeli soldier, falls in love with Fatima, a beautiful Palestinian cashier.

The main character in “Or,” an award-winning Israeli film directed by Keren Yedaya, works in a restaurant. There are several scenes with a backdrop of delicious meals.

It’s fun to have a light meal either before or after a day at the film festival. I like to have soup, bread and a few appetizers. In summer, chilled soups are easy to prepare and are great for casual entertaining.

My son, Gideon, suggested lasagna as a good post-movie meal. Although the assembly can be lengthy, it’s nice to have something to serve that is completely made in advance.

California Gazpacho | Serves 8

3 cups fresh corn kernels
6 ripe tomatoes, chopped, including the juices
1 red bell pepper, chopped
1 green bell pepper, chopped
2 ripe avocados, peeled and chopped
2 stalks celery, chopped
4 green onions, whites only, chopped
4 Tbs. olive oil
1 Tbs. fine sea salt
2 tsp. hot sauce
1 Tbs. sherry vinegar

Gently toss all the ingredients together in a nonmetallic bowl. Allow to stand for 20 minutes before serving for the flavors to blend. Serve chilled or at room temperature.

Gayle’s Minted Pea Soup | Serves 8

4 Tbs. unsalted butter
1 small shallot, chopped
2 lbs. fresh or frozen petite peas
3 cups vegetable stock
1 tsp. fine sea salt
1 tsp. white pepper
1/4 cup crème frâiche or heavy cream (optional)
1/3 cup chopped fresh mint

Heat the butter in a medium soup pot over medium heat. Add the shallot and sauté until soft. Add the peas, stirring well to coat. Pour in the stock and bring to a simmer and cook for 5 minutes or until the peas are very soft.

Puree the soup through a food processor, blender, food mill or sieve. Return the pureed soup to the pot, and add the salt, pepper and cream, if using. Just before serving, stir in the chopped mint. Serve warm or chilled.

Gideon’s Favorite Lasagna | Serves 8-10

1 10-oz. box chopped frozen spinach
1 lb. ricotta cheese
1 cup grated Parmesan
1 1/2 cups tomato sauce
2 cups White Sauce (see recipe below)
1 tsp. fine sea salt
1 tsp. pepper
1 lb. cooked (or no-cook) lasagna noodles

In a large bowl, combine the spinach, ricotta, half the Parmesan, and the White Sauce. Mix together well, and season to taste with salt, pepper and nutmeg.

Line the bottom of an oven-safe dish with a layer of noodles. Cover this with a portion of the spinach mixture. Sprinkle with some Parmesan, and a little tomato sauce. Repeat the layers, ending with a layer sprinkled with Parmesan. When ready to serve, bake in a preheated 350-degree oven for 20 minutes or until heated through and lightly browned.

White Sauce

3 Tbs. butter
3 Tbs. flour
2 cups milk
1 tsp. salt

Heat the butter in a small saucepan. Add the flour and whisk over medium heat until the flour begins to color. Whisk in the milk and continue stirring until the sauce is thick and bubbling. Add the salt.

Rebecca Ets-Hokin is a Bay Area cooking teacher and food professional. Her columns alternate with those of Louise Fiszer. Questions and recipe ideas can be sent to j. or to joerebecca@hotmail.com.

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