How I Learned To Love Jewish Food

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What's a Catholic girl doing cooking Jewish food? Well, I come by it honestly. I inherited the gene from my mother. Mom was a goye, a shiksa. There wasn't a Jewish bone in her body, yet she cooked like a yidene.

If you're not Jewish, it might take a bit to decipher some of these words. That's why I've put a short list of Yiddishisms at the bottom of this article. Mazeltov!

The fact that mom cleaned houses and served meals for some of the Jewish ladies in our ethnically diverse neighborhood may have had something to do with her affinity for Jewish cuisine.

That's where she learned about matzoh ball soup so rich with shmaltz, it tasted like bubbe's. She learned about blintzes, potato latkes with sour cream and applesauce, gefilte fish, corned beef on Rosen's rye bread, challah, and bagels and cream cheese before bagels were fashionable.

It wasn't much of a leap for her, actually, since Ashkenazic Jewish cuisine has its roots in German, Polish, Hungarian, Romanian and Russian food. Besides, my mother always identified with what she called Jewish people's rakmonhes and zest for life. It's not surprising, then, that mingled with the Polish dishes of our heritage were heaping helpings of delicious Jewish food.

I have fond memories of Mom taking us to Chicago's Maxwell Street, considered the bargain mecca of the city, to hunt for fabrics and then having lunch at Manny's Deli. The restaurant still exists and, in fact, is one of President Barack Obama's favorites.

People think I'm meshuge when I recount stories of grating pounds and pounds of potatoes for latkes on meatless Fridays.

So, OK, I'm an ersatz yidene, but I think my matzoh balls hold a candle to anyone's.

A friend once told me, "Never cook with your tokhes." In other words, don't turn your back to your cooking, it takes watching to turn out right. And no matter what you cook, if you cook with tam, you'll do fine.

So, now, I say to you, nu, don't make a tsimmes out of cooking Jewish. Try these recipes. Some I've collected over the years from friends at local hadassahs, and some are my own. Lechaim!

 
THE SHORT LIST OF YIDDISHISMS
(Spellings May Vary)
 

Balaboosta
Jewish woman who is an expert household manager, cook and hostess

Blintz
Thin crepe stuffed with cheese or fruit filling
BubbeGrandmother
ChallahSabbath loaf; braided, yeast-raised egg twist
Gefilte FishFish dumplings similar to French fish quenelles
Goy, GoyeGentile (masc., fem.)
GribenesChicken fat cracklings
HamentaschenCookies served for Purim
HadassahAn American Jewish women's volunteer organization
KashaRoasted buckwheat groats served as a starch
KishkeSausage made of buckwheat groats
KikhelsCookies
KnishBaked dumpling stuffed with potatoes, cheese, meat or kasha
KreplachMeat- or vegetable-filled dumplings
KugelNoodle pudding
LatkesPancakes (usually potato)
LechaimTo life! To your good health!
MandelbrotTwice-baked cookie like Italian biscotti
MazeltovCongratulations! Good luck!
MentshA good and kind human being
MeshugeCrazy
NuWell; so; get on with it
Oy veyMy God!
RakmonhesCompassion
SchmendrickA loser
SchmuckA jerk
ShmaltzRendered chicken fat; oversentimentality
ShiksaFemale gentile
TamFlavor; taste
TokhesPerson's behind
TsimmesStew or casserole made with dried fruit or meat; make a big deal or fuss out of something
YentaFemale busybody; nosy person
YideneA shrewish Jewish woman
Source...
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