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On Yom Kippur, our rabbi presented a sermon with a strange focus for this particular holiday: food. Not just food for eating’s sake, but food as a vehicle to heal, to comfort, to convey caring, sharing, love and community.

It made me think a little differently about the meals I make and the people I share them with.

My stomach grumbled as the rabbi recounted his bubbe’s brownies with chocolate frosting. I’m sure she used only the best chocolate when baking for her beloved grandson, but the main ingredient, the most important for the rabbi, was warm, wonderful memories of her affection.

The same principal applies to soup, a comfort food that satisfies the soul as well as the appetite. A nourishing soup or stew is perfect to give to new neighbors, a couple with a new baby, an infirm elder or a friend that’s feeling a bit under the weather.

 

Vegetable Chili

Serves 8

2 Tbs. olive oil

1 onion, chopped

2 carrots, peeled, thinly sliced

1 red bell pepper, seeded, chopped

3 large jalapeño chilies, seeded, minced (about 41⁄2 Tbs.)

1 28-oz. can crushed tomatoes with added puree

3 cups water

2 15-oz. cans black beans, rinsed, drained

2 15-oz. cans kidney beans, rinsed, drained

2 Tbs. white wine vinegar

5 garlic cloves, minced

2 Tbs. chili powder

11⁄2 tsp. ground cumin

11⁄2 tsp. ground coriander

1⁄2 tsp. ground cinnamon

Heat 2 Tbs. olive oil in heavy large pot over medium-high heat. Add onion, carrots, bell pepper and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, white wine vinegar, garlic and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle into bowls and serve.

 

Chocolate-Covered Brownies

Makes 16 squares

1⁄2 cup all purpose flour

11⁄2 tsp. ground cinnamon

1⁄8 tsp. salt

6 oz. semisweet chocolate, chopped

3⁄4 cup (11⁄2 sticks) unsalted butter, diced, room temperature

4 large eggs

1 cup sugar

11⁄2 tsp. vanilla extract

1 cup chopped walnuts

Frosting

6 oz. semisweet chocolate, chopped

3 Tbs. unsalted butter, room temperature

2 Tbs. heavy cream

Position rack in center of oven, preheat to 350 degrees. Generously butter

8x8x2-inch metal baking pan; dust with flour. Mix first 3 ingredients in small bowl. Stir chocolate and butter in top of double boiler, over simmering water, until melted and smooth. Turn off heat. Let chocolate stand over water. Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts. Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

For frosting, whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.

Chill brownies until frosting is set, about 2 hours. Cut into 16 squares. (Can be prepared 2 days ahead. Cover; chill. Serve at room temperature.)

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].