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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

Sweet (potato) dreams

By Marialisa Calta


A sweet potato, onion and cheese tart with a whole wheat and walnut crust makes a delicious appetizer or a substantial vegetarian entree




http://www.JewishWorldReview.com | It takes autumn — with Thanksgiving on the horizon — to make us think about certain foods. Pumpkin pie is one — a delicious dessert that seems to tempt us only on the fourth Thursday in November. Ditto cranberry sauce — a sparkling condiment that we COULD enjoy year round, if we thought about it. And then there's the sweet potato. If you encounter these gems only once a year — perhaps smothered with a layer of melted marshmallows — it's time to take a second look.

Sweet potatoes are one of those unabashedly good-for-you foods. The Center for Science in the Public Interest calls the sweet potato a "nutritional all-star" and "one of the best vegetables you can eat."

There are many really easy ways to prepare sweet potatoes that enhance their healthful properties and avoid the marshmallows.

Bake in oven or microwave and serve slightly sweetened (drizzle of maple syrup, cinnamon and/or ginger), or savory (salt, pepper, cayenne or hot sauce).

Slice into wedges, toss with canola oil (2 teaspoons per potato), sprinkle with salt and cayenne (if desired) and bake at 450 F for 15 to 20 minutes, turning once.

Cover three sweet potatoes and a chunk of fresh, peeled ginger with water and cook until tender (40 minutes). Drain, saving the cooking liquid. Puree potatoes and ginger in food processor and add 1-1/2 cups warm skim, soy or almond milk. Add cooking liquid to make soupy. Stir in 1/4 teaspoon allspice, 1 tablespoon maple syrup, and salt to taste. Heat through.





SWEET POTATO, RED ONION AND FONTINA TART


For the crust:

  • 3/4 cup walnuts

  • 1-1/4 cups whole wheat pastry flour

  • 1-1/4 cups all-purpose flour, plus more for dusting

  • 2 tablespoons chopped fresh thyme and/or rosemary

  • 3/4 teaspoon salt

  • 3/4 teaspoon freshly ground black pepper

  • 1/2 cup extra virgin olive oil

  • 7 tablespoon ice-cold water



For the filling:

  • 1-1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick rounds

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black paper

  • 1-1/2 cups thinly sliced red onion

  • 1 cup shredded fontina or Cheddar cheese

  • 1 large egg white mixed with 1 teaspoon water

  • 1 teaspoon chopped fresh thyme and/or rosemary


Preheat oven to 425 F.

Make the crust: Pulse the walnuts in a food processor until finely ground. In a large bowl, mix the flours, chopped herbs, salt and pepper. Make a well in the center and add the oil and water. Gradually stir together to form a soft dough. Knead in the bowl just until the dough comes together. Pat into a disk, wrap in plastic and refrigerate for at least 15 minutes or up to three days.

Make the filling: In a large bowl, toss the sweet potatoes with 1 tablespoon of the oil, and salt and pepper. Spread over three-fourths of a large rimmed baking sheet. Toss onion in the bowl with 1 of the remaining teaspoons oil. Spread onion evenly on the remaining fourth of the baking sheet. Roast for 10 minutes. Remove from oven and reduce the temperature to 375 F.

Line a work surface with baking parchment, dust with flour and dust the top of the dough with flour. Roll into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust, on the parchment, to a baking sheet.

Leaving a 2-inch border, sprinkle cheese evenly over the crust. At the edge of the border, over the cheese, make an overlapping ring of the larger sweet potato slices. Spread the onion in another ring closer to the center. Using the rest of the sweet potatoes slices, make an overlapping circle in the center of the tart. (Think of a bull's-eye pattern.) Pick up the border of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it's OK if the dough cracks a little as you fold it). Brush the crust with the egg white mixture. Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with thyme and/or rosemary.

Bake until lightly browned on the edges, about 50 minutes. Cool for 10 minutes before slicing.

Yield: 12 servings


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Marialisa Calta is the author of "Barbarians at the Plate: Taming and Feeding the American Family" (Perigee, 2005)





© 2010, Marialisa Calta. Distributed by UFS, Inc.