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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

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

Beat the summer heat with these refreshing, simple-to-make cold soups

By Russ Parsons



JewishWorldReview.com | (MCT) Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets hot, there are few things that will whet a flagging appetite like a sip of cold soup.

What's even better, they're so easy to make. Puree tomatoes, soaked bread, garlic, assorted vegetables and good Spanish olive oil and you've got gazpacho. Blend avocado with cold chicken stock and you've got the base for something equally grand.

Just as easy, but seen a lot less often, are cold dairy soups — based on tart buttermilk or yogurt. You can make them as simple as grated cucumbers stirred into yogurt or something much more elaborate. And there are few dishes more refreshing.

For the most part, these soups work best as appetizers. I remember one of the first fancy dinners I ever made was for my parents. I labored for a couple hours on a lovely Hungarian cherry soup that Richard Olney had collected in one volume of his "The Good Cook" series. It really was something — you pitted sour cherries, then made a quick stock with the cracked pits (I used a hammer), a cinnamon stick and Riesling, then brought everything together with sour cream and chilled it. Everyone seemed to enjoy it, and I basked in much praise.

But when we were finished, everyone sat looking around at each other, wondering who was going to be the first to ask where the main course was. We went out for burgers, if I recall correctly.

But just because they won't stand in for a full meal doesn't mean these soups are in any way slight. Easy to make? Sure. But you still need to pay attention to the details. And they take a certain amount of patience.

Maybe the most important thing to remember: The freshly made soup is little more than a rough draft. Unlike a hot soup, which is usually ready to eat as soon as you're done cooking, you really need to give cold soups a couple hours to chill before serving them. And you'll definitely need to go back after the soup's been thoroughly chilled and fine-tune the seasoning and the texture.

Cold dulls flavor; you'll almost certainly want to add more salt and pepper and maybe more acidity. Season generously to start and don't be afraid to add more just before serving.

At the same time, vegetables sometimes give up liquid, which will thin the soup. On the other hand, starches can absorb some of that liquid, which will make the soup thick and muddy. That's easy to fix, with the addition of a little milk. But it's better to start with a soup that's a little thick, because it's a lot easier to thin a soup than to thicken it.

A dairy background makes an ideal blank canvas for experimentation. For example, blend radishes and their blanched tops with buttermilk, green onions and a little garlic and you've got a soup that's pretty nice — tart and spicy with bits of crunch. Float thinly sliced radishes on top and drizzle with a little green oil made from those peppery tops and you've got something elegant enough to start a nice dinner party.

And every once in a while, these cold soups actually can make a whole meal. Grate cucumbers into yogurt with some chopped jalapeno and minced red onion and you've got an appetizer. Add cooked barley and it makes a satisfying light dinner. Top it with a Mitteleuropa mixture of dill and mint, chopped walnuts and a dash of paprika, and you've got a feast.

No after-dinner burger runs necessary.


BUTTERMILK SOUP WITH RADISHES AND PEPPERY GREEN OIL

SERVINGS: Serves 6

TOTAL TIME: 25 Minutes, plus chilling time


  • 2 bunches radishes, with their tops
  • 1 clove garlic, chopped
  • 1 bunch green onions, chopped green and white parts
  • 3 cups buttermilk
  • 1 cup sour cream
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/2 cup olive oil


Directions:

1. Trim the green tops from the radishes and rinse them well, discarding any that are discolored or wilted. Blanch in a 1-quart saucepan full of rapidly boiling salted water just until they are tender, about 30 seconds. Drain and transfer to a bowl full of ice water to stop the cooking. Squeeze dry and chop coarsely. Reserve 2 tablespoons to make the oil.

2. Quarter all but 4 of the radishes. In a food processor, coarsely grind the quartered radishes, most of the blanched tops, garlic and green onions.

3. Transfer the mixture to a large bowl or pitcher, add the buttermilk and sour cream and stir well to combine. Season aggressively with salt and white pepper. Chill for a couple hours.

4. While the soup is chilling, blend the reserved 2 tablespoons blanched radish tops with the olive oil until smooth and strain it through cheesecloth into a bowl. Do not press or squeeze the solids or the results will be cloudy.

5. To serve, taste and adjust seasoning for salt and pepper. Thinly slice the remaining radishes. Divide the soup among 6 chilled bowls. Float the sliced radishes on top and drizzle with a little of the green oil.



WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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CUCUMBER AND YOGURT SOUP WITH BARLEY

SERVINGS: Serves 6

TOTAL TIME: 45 Minutes, plus chilling time


  • 1 cup pearl barley
  • 3 cups water
  • Salt
  • 1 pound small cucumbers
  • 4 cups yogurt
  • 2 cloves garlic, minced
  • 2 to 3 tablespoons finely diced, seeded jalapeno pepper
  • 1/3 cup finely diced red onion
  • 1 tablespoon chopped mint, divided
  • 3 tablespoons chopped dill, divided
  • 1 to 1 1/2 cups milk
  • 1/2 cup walnuts, chopped
  • Paprika


Directions:

1. Cook the barley: Toast it in a dry 1-quart saucepan over medium heat until it smells browned. Remove the pan from the heat to avoid spattering and add the water and 1/2 teaspoon salt. Simmer until tender, about 35 minutes. Drain and cool to room temperature.

2. If the cucumbers have been waxed, peel them. Cut the cucumbers in half lengthwise and scrape the center with a spoon to remove the seeds. Grate the cucumber into a large bowl and add the garlic, jalapeno, red onion, 2 teaspoons mint and 2 tablespoons dill. Add the yogurt and cooked barley, season aggressively with salt, and chill for a couple of hours.

3. To serve, add just enough milk to thin to the consistency of heavy cream (the cucumber will release some liquid, and the barley will absorb some, so the amount might vary). Add more salt to taste. Divide the soup among 6 chilled soup bowls. Top with the remaining 1 teaspoon mint, 2 teaspoons dill, a sprinkling of chopped walnuts and a dash of paprika.

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© 2013, Los Angeles Times Distributed by MCT Information Services

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