Cooking For Sig

A Sous Chef and Her Stories


Leave a comment

The Matt Chronicles: Chanukah Edition

“Chanukah Edition” is a bit of a misnomer. Matt and I are not currently celebrating Chanukah. We are being very bad Jews, as usual. However, we still happily receive our annual Chanukah presents from my mom, who makes sure that we both have a little something to open on all eight nights. I always loved Chanukah growing up. I practically held my breath, waiting for dad to come home from work. As soon as he arrived, we would light the menorah on the mantle in the living room. Dad and I sang the prayers, and mom sang her best approximation of Hebrew words and a tune. Then we would each open a present, before we let dad change out of his work clothes and start cooking dinner. Continue reading

Advertisements


Leave a comment

Preserved Lemons and Well-Washed Greens

carrotsSometimes I have moments when I catch myself doing something that I very clearly learned from my dad. This happened on Saturday as I stood over a pile of freshly washed cilantro and dutifully plucked the leaves from the stems. This was my dad’s ritual. Every Saturday morning when we returned from the grocery store, he would immediately begin the process of cleaning his vegetables, paying extra care to the leafy greens. He would rinse them three times in ice cold water, spin them dry, remove any blemished leaves, trim the stems, and roll them up in a clean dish towel to dry. Several hours later he would remove the bundle of greens from the fridge, unfurl the towel, put the greens in a plastic produce bag, and gently press the air out of the bag to form a vacuum-like seal. Continue reading