May 24, 2013
May 22, 2013
They launched the 'Arab Spring' but now yearn for the good old days of a strongman
May 20, 2013
Richard A. Serrano: Is Meir Kahane's assassin now a changed man?
Genetic copies of living people from embryos no longer science fiction
Jewz in the Newz by Nate Bloom :
The Kosher Gourmet by Cathy Pollak:
Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star
WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting
May 13, 2013
Rabbi Nathan Lopes Cardozo: Why the giving of the document that would permanently change the world could only be done in desolation
David G. Savage:
Church-state, literally? Supreme Court weighing public school graduation in a church
May 10, 2013
Rabbi Berel Wein: Be all that you should be
May 8, 2013
Peter Ford: Why China is welcoming both Israel's Netanyahu and Palestinians' Abbas
Obama administration quietly backs out of appeal over new contraceptive mandate
At Kerry-Putin meeting, US-Russia relations thaw --- a tad
The Kosher Gourmet by Leela Cyd Ross :
Almost too pretty to eat, this colorful salad with Sicilian inspiration will tickle the taste buds and delight your visual sensibility
May 6, 2013
May 3, 2013
Kids, kittens the Same?
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Artificial kidney offers hope to patients tethered to a dialysis machine
April 29, 2013
Poland's new Jewish museum celebrates life, doesn't revisit Holocaust
Terrorism in America: Is US missing a chance to learn from failed plots?
Boston Bomber's 'Svengali' Revealed
Tiny satellites + cellphones = cheaper 'eyes in the sky' for NASA
April 26, 2013
Clifford D. May:
Defense in the Age of Jihadist Terrorism
Sharon Palmer, R.D.:
How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty
April 24, 2013
Jewish World Review
Potato and leek soup, an easy French classic perfect for winter
Potato and leek soup is a classic French recipe that couldn't be more comforting on a cold winter day. It's an easy recipe that requires only a few ingredients. The addition of a bread slice is typical in gazpacho recipes and adds to the "creamy" texture of the soup without using cream.
In addition to garnishing the soup with traditional croutons, Jacques Pepin (in his book "Chez Jacques") recommends using chopped chervil as a garnish which adds a nice anise taste.
EASY CREAMY LEEK AND POTATO SOUP
- 4 medium leeks, white and light-green parts halved lengthwise, washed and sliced thin (about 4 cups), dark green parts halved, washed and cut into 2-inch pieces
- 3 tablespoons olive oil, plus more for brushing squash
- 2 cups homemade or low-sodium chicken broth
- 2 cups water
- 4 tablespoons (1/2 stick) unsalted margarine
- 1 medium onion, chopped medium (about 1 cup)
- 2 cloves garlic, minced
- Table salt
- 1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
- 1 bay leaf
- 1 sprig fresh thyme
- 1 large slice high-quality sandwich bread, lightly toasted and torn into 1/2-inch pieces
- Ground black pepper
|WE FEED YOUR SOUL, INTELLECT --- AND STOMACH|
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Bring dark-green leek pieces, broth and water to boil in large saucepan over high heat. Reduce heat to low, cover and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible; set aside. Discard solids in strainer and rinse out saucepan.
Melt margarine in now-empty saucepan over medium-low heat. When margarine foams, stir in sliced leeks, onion and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add garlic and cook for 1-2 minutes until fragrant.
Increase heat to high, stir in reserved broth, potato, bay leaf, and herb sprig and bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes.
Remove and discard bay leaf and herb sprig. Transfer half of soup to a blender and process until smooth and creamy, 1-2 minutes. Transfer to large bowl and repeat with remaining soup. Alternatively, you can use an immersion blender to puree the soup directly in the pot (which is probably the best method if you have one). Return soup to saucepan and bring to simmer; season with salt and pepper to taste. Serve with garnish.
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(James Moore share favorite recipes, restaurants and cookbooks at his blog, Cook Like James http://cooklikejames.typepad.com/. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)
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