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Thursday June 28, 2007

Making a mitzvah meal easy, quick and kosher

by rebecca ets-hokin

Recently I received the following letter:

Dear Ms. Rebecca Ets-Hokin,

I read your pieces in j. faithfully. On Aug. 17 we are hosting a post-Shabbat service supper in our apartment living room the night before the bar mitzvah of our youngest grandson. I am utterly stymied by limitations of space, kashrut, kids/adults palates and tiny kitchen.

What would be feasible that can be consumed holding plates on laps, that the kosher relatives will find palatable, that the 18 down to 8 will enjoy, and that I won’t have to pay to have catered? Any suggestions will be a mitzvah!!!!

To really celebrate her grandson’s bar mitzvah, this faithful reader would do best to make the meal vegetarian to satisfy the laws of kashrut; prepare everything in advance so she can attend Friday evening services with her family, and keep the flavors uncomplicated to please the children and others with particular palates.

In addition, I suggest she use the time-bake function on her oven if she is going to be serving any of her dishes warm. Brownies make the perfect dessert, no plates required!

Pasta Estiva | Serves 6 to 8

1 lb. cherry tomatoes, cut into halves
1 clove garlic, through the press
4 Tbs. shredded basil
2 Tbs. shredded mint
6-8 Tbs. olive oil
1 tsp. sea salt
1 tsp. pepper
1 tsp. sugar
1 lb. pasta, cooked and tossed with 1 Tbs. olive oil
12 oz. fresh mozzarella, cut into small cubes
Place the tomatoes in a small bowl and add the garlic, basil, mint, olive oil, salt, pepper and sugar. Toss well.
Place the cooked pasta in a bowl and toss with the fresh mozzarella. Add the tomato mixture and toss very well. Taste and adjust the seasonings. Serve warm or at room temperature.

Roasted Vegetables | Serves 8

8 baby eggplants
8 small tomatoes
8 large mushrooms
8 zucchini
1?2 cup olive oil
1?4 cup balsamic vinegar
4 cloves garlic, through press
1 tsp. salt
1 tsp. sugar
1 tsp. pepper
2 tsp. chopped oregano
2 Tbs. chopped parsley
Cut the vegetables in half. Combine the oil, vinegar, garlic, salt, sugar, and pepper. Place the vegetables cut side up in a baking dish and sprinkle the sauce over the vegetables.
Roast the vegetables in a preheated 375-degree oven for 30 minutes, or until they are soft. Serve warm or at room temperature.

S’mores Brownies | Makes 2 dozen brownies

2 cups sugar
5 eggs
10 oz. bittersweet chocolate, melted
10 oz. unsalted butter, melted
1 cup flour
1?2 tsp. salt
1 tsp. baking powder
6 graham crackers (the big 3oz. rectangles), broken into small bits
1 1?2 cups mini marshmallows
1?2 cup milk chocolate chips
Beat the sugar and the eggs together with an electric mixer. Stir in the melted chocolate and the butter and combine well. Sift together the flour, salt and baking powder, then add it to the batter. Mix until just combined.
Fold in the graham cracker bits, marshmallows, and chocolate chips. Pour the batter into a 9 x 13” baking dish that has been lined with parchment. Bake for 45 minutes in a preheated 350-degree oven. Allow the brownies to cool thoroughly (at least 3 hours) before cutting.

Rebecca Ets-Hokin is a certified culinary professional. Visit her Web site at www.GoRebecca.com. She can be reached at Rebecca@GoRebecca.com.

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