In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Tips — and recipes — for making the perfect soup

By Gina Kim

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http://www.JewishWorldReview.com | (MCT) What's more soothing than something simmering on the stove for hours at a time and saturating the air with the fragrant smells of vegetables?

It's hard to top homemade soup — practically the definition of comfort, the meaning of love.

"I think that psychologically, there's an unconscious connection to infancy, to the feeling that you received this warm liquid nutrition from your mom and you didn't even need to chew it," says food historian Francine Segan. "It really reminds you of that wonderful comfort that needs no fork, knife or teeth."

Soup dates back to the beginning of cooking, when people noticed fat and other nutrients falling off meat being roasted over an open fire, Segan says. Archaeologists have discovered vessels dating back to prehistoric times, capable of holding water, meat and fibrous root vegetables that would soften during boiling.

"(Soup) reaches across every culture and every time period," Segan says. "You see it everywhere -- the Mayans, the Native Americans, the Japanese, the Chinese, in Africa — all cultures, all time periods have some form of soup."

Soup became a staple of the European diet during the Dark Ages, according to Maguelonne Toussaint-Samat's "History of Food" (Blackwell Publishing, $32.95, 824 pages). It started as a slice of bread at the bottom of a bowl with broth or soup poured on top — hence the word "soup," which comes from "sop" or "sup," the book says.

Daniel Pont, chef and owner of Sacramento's La Bonne Soupe Cafe, grew up in France eating soup daily for lunch and dinner, always made from the vegetables in his mother's garden.

"If you don't have soup, how are you going to get all your vitamins? Americans don't eat enough vegetables," he says, decrying problems caused by a lack of fiber in the typical U.S. diet. "People shouldn't be in line at the pharmacy; they should be in line here."

Just before 7 a.m. on weekdays, the smell of boiling onions and leeks wafts from the cheery downtown Sacramento, Calif., lunch spot as Pont prepares his four daily soups. He starts with his French onion soup, then moves on to a vegetable soup. Then he makes two other soups from whatever vegetables looked fresh that morning at the Raley's near his home in Natomas, Calif. It could be pumpkin, cauliflower or bok choy. Perhaps it's asparagus, mushrooms or corn.

"Everybody in my family nobody died before turning 90 years old," says Pont, 70, who used to own La Maison, a respected white-tablecloth establishment in Castro Valley, Calif., before semi-retiring to Sacramento. "Whether it's soup or not, I don't know, but I think it has a lot to do with it."

While many cultures have soup year-round with every meal, it is most recognized in the United States when the weather turns cold, says Carolyn Kumpe, chef at East Bay Restaurant Supply, which offers cooking classes to the public, including one on soups.

"When the cooler autumn temperatures settle in, soup makes a perfect meal," Kumpe says. "It warms the body from the inside out."

Soup also has the power to reach into the past, to bring back memories of our childhoods and the people in them.

Cris McKone, a cooking instructor at the Sacramento Natural Foods Co-op, nursed childhood colds by slurping her mother's homemade chicken soup. She continues the tradition with her own kids - making them chicken soup thickened with miniature pasta.

And good soup starts with a homemade stock, McKone says.

"People think it's some big mystery, but it's easy to do. Just use a package of chicken wings because of the high proportion of bones to meat," she says.

"A good soup is as good as the stock that you use to make it."


1. Start with an unsalted homemade stock.

2. Pick fresh, ripe and seasonal ingredients like those at a local farmers market.

3. Thicken soups by adding a handful of uncooked pasta or polenta. You may also puree part of the soup and then add it back into the rest to create a chunky-style soup.

4. First, saute vegetables in unsalted butter, a fruity olive oil or a combination of both.

5. If you are using canned beans, be sure to rinse them first.

6. Fresh herbs enliven soup in both color and taste.

7. Layer flavors by finishing soup with a dollop of creme fraiche, pesto, grated cheese, roughly chopped herbs, diced prosciutto or croutons.

8. Immersion blenders make pureeing easy since you can puree in the soup pot. Try an old-fashioned food mill for a rustic, country-style texture.

9. A stainless steel or enamel-coated heavy-bottom soup pot is best for soups. Aluminum and cast iron can react to acidic ingredients and alter a soup's flavor and color.


Prep time: 30 minutes
Cook time: 30 minutes
Serves 6

Recipe by Cris McKone, cooking instructor at the Sacramento Natural Foods Co-op.

  • 2 tablespoons olive oil

  • 30 whole cloves garlic (about 3 heads), peeled

  • 3/4 cup dry sherry

  • 1/2 cup brandy

  • 5 Yukon gold potatoes, peeled and diced

  • 1 quart stock

  • 2 teaspoons hot pepper sauce, such as Tabasco

  • 2 cups heavy whipping cream

  • 6 ounces blue cheese

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon chopped chives

Heat oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes. Carefully add the sherry and brandy, increase the heat to high, and reduce the liquid by half, 2 to 3 minutes. Add the diced potatoes and stock, and cook until the potatoes are tender.

Transfer the soup to a large bowl and puree in batches in a blender, then return the soup to the pan. Add the hot pepper sauce and cream, and cook over low heat until the cream almost comes to a boil. Whisk about 4 ounces of the cheese into the soup. Season to taste with salt and pepper.

Ladle the soup into soup bowls, garnish with the remaining Gorgonzola and chives, and serve hot.

Per serving: 577 cal.; 13 g pro.; 32 g carb.; 38 g fat (25 sat., 11 monounsat., 2 polyunsat.); 132 mg chol.; 862 mg sod.; 2 g fiber; 5 g sugar; 59 percent calories from fat.


Prep time: 20 minutes
Cook time: 35 minutes
Serves 6

Recipe by Daniel Pont, chef-owner of La Bonne Soupe Cafe.

  • 2 tablespoons butter

  • 1 large onion, thinly sliced

  • 2 pounds carrots, thinly sliced

  • 8 cups of water, vegetable stock

  • 3 tablespoons of heavy cream or creme fraiche

  • Salt and pepper

  • Chervil or parsley leaves for garnish

Heat butter in a large saucepan over low heat. Add onion and cook until tender but not colored. Add carrots and stir to coat with butter. Add water or stock, and add a pinch of salt. Bring to boil. Reduce heat and cook until very tender.

Puree in a food mill and return to the saucepan. Add cream. Season to taste.

Garnish with chervil or parsley and serve hot.

Per serving: 171 cal.; 6 g pro.; 18 g carb.; 9 g fat (6 sat., 2 monounsat., 1 polyunsat.); 26 mg chol.; 298 mg sod.; 3 g fiber; 10 g sugar; 47 percent calories from fat.

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© 2008, The Sacramento Bee Distributed by McClatchy-Tribune Information Services.