About Lisa
Traditional Jewish Food
Delicious Food
FOOD ~ not merely what we eat as fuel, it represents History, Science, Culture and Art. The Israelites as a people were mobile, occupied, held captive and scattered. Their food reflects the collective experiences of where they have been and who they were with. It was incorporated into their lives and their sacred traditions, notably Sabath and Festival observances. Featured in this event are some well-loved dishes:
Borscht: (Cold Beet Soup) Standard in the restaurant trade, light and surprising. (Lithuanian influence)
Potato Kugel: an Ashkenazi staple, a hearty and filling favorite. (Polish influence)
Shalet: (Apple Pudding/Soufflet) a cloud of apple delight that will amaze your palate. (French influence)
Loubia: (Black-Eyed Pea Salad) cold salad, hearty and satisfying. (Egyptian influence)
Artist Bio
My art journey has been varied and unstructured. While I do physical art in sewing, stitching, paint and calligraphy – art for me mainly is in the form of food. As a youngster I watched all the great cooking icons and soaked up all they had to teach. As an adult I have been captivated by ingredients, not just working with them but also growing them. I love making food that feeds the soul, the eyes and the body, and as much as I can does no harm – is healthy and free of major allergens so all are welcome at my table.
Borscht ~ Cold Beet Soup
Ingredients:
2 pounds raw beets, peeled and ½ inch cubed (younger beets work best)
9 cups of water
Juice of 1 lemon
Honey (or sugar), salt and pepper
Sour cream or plain Greek yogurt
Instructions: add your peeled cubed beets to the water and simmer for 1.5 hours. Let the soup cool and chill. Add lemon, salt and pepper to taste after the soup of cooled or the flavor will be different than you were going for – yes temperature makes a difference. You can add a dollop of sour cream or Greek yogurt on serving, a little lemon yest on top is nice too. If your water has reduced significantly and you feel like your soup has too much beet chunk, scoop and strain some out and enjoy those on
your salad.