In this issue
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

Taste of fall: Roasted mushrooms and Lambrusco secco

By Mario Batali

Cool Roasted Shiitake with Barbecued Onions and Basil Oil

JewishWorldReview.com | Even though summer has not quite ended, I'm already mourning the end of tomato season and the sheer bounty of produce available at the market. But the beauty of the Hudson Valley is its variety. A new crop is almost in bloom.

Italians have a love of mushrooms. They have for generations. During autumn in Emilia-Romagna and Piemonte, local gatherers and foragers scour the alpine valleys picking edible fungi with a Zen-like deliberateness. Markets in Emilia-Romagna display baskets upon baskets of hundreds of varieties of mushroom from porcini to morels to chanterelles.

You would be less likely to find shiitake in Bologna's Mercato di Mezzo. The second most commonly cultivated edible mushroom variety in the world, the shiitake is native to Asia; it has grown in Japan and China since before the Common Era.

Shiitake mushrooms are revered for their immune-boosting and cholesterol-lowering properties and have been used medicinally for centuries. They are also subtle in taste, with the heartiness of meat but the lightness of an antipasto. In the recipe below, substitute any wild mushroom available at market. I also like oyster and porcini.

Despite Julia Child's decree that mushrooms must always be cooked in butter, I use olive oil and slowly roast the shiitake to tease out their woodiness. (Mind you, Julia Child and I often differ on our lipid of choice.)

The cool, crisp autumn air summons the warm umami flavor of roasted mushrooms. Contrast it with stinging cold Lambrusco secco. That's not the pervasive sweet red wine of the 1980s but rather the dry sparkling wine prized in Emilia-Romagna. The cold wine complements the incoming cold of the season. It's everything right about fall.

This is the perfect dish for a part-time vegetarian or Meatless Monday devotee. (I happen to know a few.) The woodiness of roasted mushrooms and herbs is a realization of the autumn season.


Serves: 4

  • 1/2 cup plus 1 tablespoon extra-virgin olive oil

  • 10 fresh sage leaves, finely chopped

  • 1 sprig of fresh rosemary, leaves finely chopped

  • 4 garlic cloves, 2 finely chopped and 2 thinly sliced

  • 1 pound shiitake mushrooms, stems removed

  • Kosher salt and freshly ground black pepper, to taste

  • 1 tablespoon anchovy paste

  • 1 tablespoon balsamic vinegar

  • 2 large red onions, sliced crosswise into half-inch slices

  • Basil oil (see recipe)

Preheat the oven to 350 F.

In a small bowl, combine 1/4 cup of the olive oil, the sage, rosemary and chopped garlic, and whisk to blend. Place the mushrooms in a small roasting pan or casserole and pour the oil mixture over. Season the mushrooms with salt and pepper, and roast uncovered for 20 minutes.

Drain the mushrooms (saving the strained oil for a mushroom vinaigrette) and set aside in a medium bowl to cool. In a separate bowl, combine the sliced garlic, anchovy paste, balsamic vinegar, salt and pepper. Gently whisk in 3 tablespoons of the olive oil and pour the mixture over the mushrooms.

Preheat the grill or broiler.

Brush the onion slices with the remaining 2 tablespoons of olive oil, season with salt and pepper, and grill on the hottest part of the grill until tender and grill-marked, about 4 minutes on each side. Remove the onions from the grill and divide them evenly among four warmed dinner plates. Remove the mushrooms from the marinade and mound them evenly atop the onions. Drizzle each plate with basil oil and serve immediately.


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Basil Oil

Makes 2 cups

  • 1 cup packed basil leaves, chopped

  • 2 cups extra-virgin olive oil

  • 1 teaspoon kosher salt

Place all of the ingredients in a blender and puree until nearly smooth and uniformly green. Strain through a fine sieve.

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(Mario Batali is the owner of Babbo, Lupa, Otto and other renowned restaurants. His latest book is "Molto Batali," published by Ecco.)

© 2013, MARIO BATALI. Distributed by Tribune Media Services Inc.