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

Chefs gloriously reincarnate the traditional Thanksgiving leftover sandwich — and more

By Betty Hallock

http://www.JewishWorldReview.com | (MCT) To call a turkey sandwich the stuff of memories sounds far-fetched (few have waxed Proustian about a turkey club), but that's what it is to Peruvian chef Ricardo Zarate. The chef behind Los Angeles' Mo-Chica and Picca came to know and love the turkey sandwich not in his native Lima but while working at the Millennium hotel in London early on in his culinary career. The object of his craving: roasted turkey with fried sweet potatoes and jalapeno-cilantro aioli.

This week, the leftover-turkey sandwich looms especially large. According to the National Turkey Federation, 91 percent of Americans eat turkey - about 675 million pounds of it - for Thanksgiving. And much of the bird will probably end up between a couple of pieces of bread. So what better time to revisit the turkey sandwich?

The turkey sandwich has made something of a coast-to-coast comeback, and the latest renditions are a far cry from the cracker-dry club. Fans line up for "the Panama" at Torrisi Italian Specialties in New York, with thick, juicy slabs of herb-rubbed, honey-glazed, slow-roasted turkey breast, spicy pepper sauce, red onion, shaved lettuce, tomato and mayo.

And the latest wave of sandwich shops in Los Angeles - the Larder at Maple Drive, Fundamental L.A., Marcona, to name a few - haven't ignored the turkey sandwich. Michael Voltaggio says the maple-pepper turkey sandwich at his 3-month-old Ink. Sack is a nod to a ham-and-Brie number with honey mustard at the Greenbrier resort in West Virginia.


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"I remember sneaking in and eating them when I was an apprentice there," he says. "I wanted to do a turkey version - I always have turkey in my refrigerator at home and eat a turkey sandwich with mustard every night."

On the construction of a sandwich, he says: "Every bite of sandwich should be the same bite." To that end, note during assembly that the mostarda - cooked-down apples, apricots and golden raisins mixed with a spicy whole-grain mustard - should be overflowing from the sandwich.

And as for the bread, Voltaggio says it should be neutral, "a vehicle for the sandwich." He and Zarate agree that it should be soft and not as assertive as a multi-grain or sourdough bread.

It's the same point that chef and sandwich expert Judy Han of the expanding Mendocino Farms empire makes, especially for turkey. "Turkey is delicate texturally. I very rarely pair turkey with too stiff a bread. Never ciabatta. Sourdough can be overpowering." Use an artisan bread that has a nice chew on the outside but is soft inside.

But flavor-wise, "what most people don't realize is turkey is actually rich," she says. "Its flavor profile has a rich savoriness to it that chicken doesn't really have. You want something pickled or spicy" to cut the richness.

Enter her ancho-bell-pepper-cranberry chutney: roasted red peppers and ancho chiles melded with cranberries, plus a little balsamic vinegar. It appears on an annual favorite at Mendocino Farms: the November to Remember, with hand-carved turkey, Italian sausage and kale stuffing, herb aioli, tomatoes and romaine on country white bread.


Servings: Makes 2 sandwiches
Total time: 1 hour, 20 minutes
Note: Adapted from Judy Han of Mendocino Farms


  • 2 red bell peppers, roasted, peeled and stems removed
  • 1 ounce dried ancho chiles, stems removed
  • 1 cup sugar
  • 1/4 cup balsamic vinegar
  • 1 cup leftover cranberry sauce or 1/2 can cranberry sauce with whole cranberries


1. Place the roasted bell peppers, dried ancho chiles and sugar in a medium, heavy-bottom sauce pan. Simmer uncovered over low heat until the chiles are very soft and most of the liquid is evaporated, about 1 hour, 15 minutes. Stir in the balsamic vinegar, remove from heat and cool.

2. In a blender, or with a hand-held blender, puree the ancho-pepper mixture. (This makes 1 cup ancho-pepper puree, more than is needed for the chutney. It will keep in the refrigerator, covered, for up to 2 weeks.) Fold one-fourth cup of the puree (add more to taste) into the cranberry sauce. This makes more chutney than is needed for the sandwich; keep covered in the refrigerator for up to 2 weeks.


  • 1/2 kabocha squash, halved and seeds removed
  • 1/2 tablespoon oil
  • 1/4 cup brown sugar
  • 1 teaspoon salt
  • 1/2 cup creme fraiche (pareve sour cream)


1. Heat the oven to 375 degrees. Place the kabocha cut side down on a cutting board and cut away the thick skin with a knife (or also use a peeler for harder-to-cut spots). Cut the squash into about half-inch strips and toss them with the oil, brown sugar and salt.

2. Place the squash on a parchment-lined baking sheet and roast in the oven until the squash is soft and caramelized, about 35 minutes.

3. In a food processor, puree the squash until smooth, adding a bit of water if necessary. Cool the puree and fold it into the creme fraīche. This makes about 1 1/2 cups spread, more than is needed for this recipe. It will keep, covered in the refrigerator, for up to 5 days.


1/4 cup roasted kabocha squash spread

4 (about 1-inch) slices buckwheat (or other soft, artisan) bread, sliced

3 tablespoons ancho-bell-pepper-cranberry chutney

6 ounces hot hand-carved turkey breast, sliced

1 cup shredded romaine

Spread a generous layer of roasted kabocha spread on one side of two slices of bread and a layer of ancho-bell-pepper-cranberry chutney on the other side of the remaining slices of bread. Put several slices of turkey breast on top of the chutney. Top with the romaine and invert the bread slices with the kabocha spread over the rest of the sandwiches. Serve immediately.

Each sandwich: 612 calories; 44 grams protein; 67 grams carbohydrates; 4 grams fiber; 18 grams fat; 6 grams saturated fat; 107 mg cholesterol; 25 grams sugar; 925 mg sodium.


Servings: Makes 2 sandwiches
Total time: 50 minutes
Note: Adapted from Michael Voltaggio of Ink.Sack


  • 1 (9-ounce) Granny Smith apple, peeled, cored and diced
  • 1. 75 cups (9 ounces) dried apricots and raisins
  • 1.5 teaspoons cider vinegar
  • Zest and juice of 1 orange 1 small cinnamon stick
  • 1/4 cup (1 3/4 ounces) brown sugar
  • 1/2 cup plus 2 tablespoons whole grain Dijon mustard

Directions: In a saute pan over medium heat, sweat the apples until they start to become tender, stirring frequently, 4 to 6 minutes. Stir in the dried apricots and raisins, the cider vinegar, orange zest and juice, cinnamon stick and brown sugar, and cook, stirring frequently, until the mixture begins to break down and takes on a deep, golden brown color, about 20 minutes. Remove from heat and stir in the mustard. Cool to room temperature. This makes a generous 2 cups mostarda, which will keep, covered and refrigerated, up to 1 week.


2 (4-inch) sections crusty French baguette, halved

10 ounces sliced turkey breast

Olive oil

2 tablespoons mayonnaise

1/2 cup arugula

1/4 to 1/2 cup mostarda, or to taste

1. On the bottom half of each baguette section, place half of the turkey. Top the turkey with lightly drizzle over a little olive oil. Toast the open sandwiches until crisp and lightly golden, 2 to 6 minutes, depending on the heat of the toaster or oven.

2. Spoon a generous amount of the mostarda, then top with the arugula. Spread 1 tablespoon mayonnaise over each toasted baguette top, then invert each top over the rest of the sandwiches to assemble. Serve immediately.

Each sandwich: 689 calories; 59 grams protein; 45 grams carbohydrates; 3 grams fiber; 30 grams fat; 11 grams saturated fat; 167 mg cholesterol; 19 grams sugar; 1,182 mg sodium.


Servings: Makes 2 sandwiches
Total time: 45 minutes
Note: Adapted from Ricardo Zarate of Picca and Mo-Chica

  • 1/2 bunch cilantro, de-stemmed (plus a handful of sprigs to garnish the sandwiches)
  • 3 jalapenos, de-seeded
  • 1 clove garlic
  • 1/2 tablespoon lime juice
  • 1 tablespoon white wine vinegar
  • 1.5 cups mayonnaise
  • Salt to taste
  • 1/2 sweet potato, peeled and cut into 1/4-inch slices
  • ounces roasted turkey breast
  • 1/2 avocado
  • Margarine, for spreading on the brioche
  • 4 (1-inch) slices brioche

1. Chop the cilantro, jalapeno and garlic and place in a medium bowl. Add the lime juice, white wine vinegar and mayonnaise. Place the mixture in a blender and blend until smooth. This makes about 2 cups jalapeno-cilantro mayonnaise. It can be kept in the refrigerator, covered, for up to 5 days.

2. Double-fry the sweet potato slices: Add vegetable oil to a large pot, enough to come 2 to 3 inches up the sides of the pot. Heat the oil to 300 degrees, and blanch the sweet potato slices in the oil for 4 minutes, then cool on a rack. Increase the oil to 350 degrees, then fry the slices again for 1 minute.

3. Add margarine to the slices and toast. Spread the jalapeno mayonnaise on one side of two slices of brioche. Divide the turkey and place on top of the two slices. Add the fried sweet potato discs and sliced avocado and cilantro sprigs and spread more of the jalapeno-cilantro mayonnaise on top. Invert the remaining slices of brioche onto the sandwiches. Serve immediately.

Each sandwich: 668 calories; 32 grams protein; 32 grams carbohydrates; 5 grams fiber; 47 grams fat; 12 grams saturated fat; 174 mg cholesterol; 3 grams sugar; 250 mg sodium.

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