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 Oct. 18, 2007 / 6 Mar-Cheshvan 5768

In Crete, experiencing authentic taste of Greece

By Steve Petusevsky

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http://www.JewishWorldReview.com | (MCT) I sit on a white-washed patio with a weathered deep-blue shuttered door leading to the sea. I scoop yet another spoonful of thick, creamy yogurt into my bowl, then drizzle wild thyme-infused honey over it in a circle. I sprinkle fresh almonds and walnuts over the tart white peaks that are my breakfast every morning this week.

I sip strong Greek coffee and cut a crusty dark brown slice of multi-grain bread, press a slab of fresh feta cheese on it, then douse it with intensely green extra-virgin olive oil. I eat it with juicy purple kalamata olives. I gaze over the Aegean and feel complete.

My days take on entirely different meaning when they begin this way.

I am in Crete, the cradle of Mediterranean cuisine, attending an international conference of gastronomy. Over 200 journalists and buyers from around the world gather on this large island for Greece's "culinary reveal," if you will. After centuries of producing high-quality food products, the Greeks are ready to export them. And they want the world to know.

The Greek word Kerasma refers to the idea of offering tastes, sharing new experiences and communicating with others through food and drink. Kerasma is also the name of the organization that brought us together for this week of feasting and learning.

I thought I knew a lot about Greek food and wine, but I am blown away by the incredible selection of both. Although feta is made throughout Greece, it is very different from the white cheese we buy in the states. In fact, a recent decision by the European market will ensure that only cheese produced in Greece can be called "feta." Keep in mind that feta is only one of the cheeses Greece produces. Myzithra, kopanisti, graviera and manoura cheeses each has its own character.

And the wines we tried were a huge surprise. The Greeks have been sending vintners to France and Napa Valley for decades. And this has turned their wine production around. They now make some extremely noteworthy wines, which we should all be able to get soon.

One highlight was visiting Greek women's home kitchens to cook and learn to make traditional dishes, which we never see in the states. Greek food is often vegetarian friendly, and I discovered several memorable dishes including the one I offer here. I learned to make it from my host, Martha, who explains that Greek people insist on bringing guests into their houses and feeding them. It is a ritual not unlike my Jewish grandmother's, except much of the food I eat in Greece is healthful and very light.

The recipe for Briam I offer is a very fresh oven-baked ratatouille of sorts with potatoes and fresh tomatoes. The potatoes soak up the wonderful olive oil and fresh oregano.

We eat it with home-baked bread to soak up all the juices. Much of the food is followed by homemade raki, a very potent Greek brandy.

But that's a whole other story.


Martha squeezed 10 people into her tiny kitchen on the island of Crete to show us how to make this dish. Briam is served at room temperature. If there is any left the next day, it tastes even better.

  • 1 large eggplant, chopped in to 1-inch cubes

  • 2 green bell peppers, cored, seeded and cut in 1-inch pieces

  • 2 pounds potatoes, peeled and cut into 1-inch cubes

  • 2 pounds zucchini, cut into 1-inch cubes

  • 2 large Spanish onions, cut into 1-inch cubes

  • 2 pounds tomatoes, chopped

  • 1 teaspoon ground nutmeg

  • 2 bay leaves

  • 1/2 cup chopped fresh oregano

  • 1/2 cup extra-virgin olive oil

  • Kosher salt and fresh-ground black pepper, to taste

Preheat oven to 375 degrees.

Mix all the ingredients in a large mixing bowl and transfer to a nonreactive large baking dish. Bake, uncovered, stirring occasionally 1 1/4 hours until vegetables are very tender and a sauce forms in the pan. Makes 8 servings.

Per serving: 294 calories, 46 percent calories from fat, 15 grams total fat, 2 grams saturated fat, no cholesterol, 37 grams carbohydrates, 7 grams total fiber, 9 grams total sugars, 31 grams net carbs, 5 grams protein, 22 milligrams sodium.

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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.)

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© 2007, South Florida Sun-Sentinel. Distributed by McClatchy-Tribune Information Services