We Jews like to think of ourselves as a healthy people. But corned beef, pastrami, chop-ped liver, kugel, shmaltz? When we endured long, cold winters, they kept us alive.
Vowing to eat with an eye to long-term sustainability is really a strength of ours, which makes pairing Jewish meals with New Year’s resolutions a natural. Natural challenge, that is. Luckily we live in the modern age, and creative kosher dining doesn’t have to tie directly to traditional fare. We can cook kosher and be as healthy as we like.
Fifteen years ago in a bout of low-fat cooking, my mother stumbled across a Caesar salad dressing recipe that blended soft tofu and miso together. She made it only once, but my sister and I remember the creamy dressing, and we adored it. It was vegan, but I can’t bear the thought of Caesar dressing without a healthy smattering of Parmesan, so I’ve reinvented it. It’s still incredibly healthy, and tossed with romaine and some challah croutons, it makes a fantastic light lunch. Especially served alongside a thick and flavorful Spicy Tomato Bisque.
Pseudo-Caesar Salad
Serves 6
1 large clove garlic
1⁄2 cup soft tofu
1⁄4 cup tahini
1⁄3 cup fresh lemon juice
1⁄4 cup water
1 Tbs. white miso
1 tsp. Dijon mustard
2 tsp. Worcestershire sauce
plenty of freshly ground black pepper
3 Tbs. grated Parmesan
1 full head romaine lettuce or two smaller heads, torn
11⁄2 cups challah croutons (see recipe)
extra Parmesan for garnish
In a food processor, blend garlic, tofu, tahini, lemon juice, water, miso, mustard, Worcestershire sauce, black pepper and 3 Tbs. grated Parmesan until smooth. Toss with one head romaine and 2 to 3 cups challah croutons. Serve with grated Parmesan.
Ina Garten’s Challah Croutons
Makes 6 cups
12 oz. brioche bread or challah
2 Tbs. good olive oil
1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
Preheat the oven to 350 degrees. Cut the bread in slices about 3⁄4-inch thick. Cut off the crusts and then cut the slices in 3⁄4-inch dice. Place the croutons on a sheet pan and toss them with the olive oil, salt and pepper. Bake for 10 to 15 minutes, tossing once, until they’re nicely browned on all sides. Cool to room temperature.
zSpicy Tomato Bisque
Serves 6
1⁄4 cup olive oil
4 Tbs. butter
2 cups onion, diced
2 cups fennel bulb, diced
2 cups carrots, peeled and coarsely chopped
1 Tbs. garlic, minced
1 tsp. red pepper flakes
2 28-oz. cans peeled Italian tomatoes with juice
1⁄4 cup sherry
1 tsp. brown sugar
2 tsp. salt
11⁄2 cups half-and-half
freshly ground black pepper to taste
Heat oil and butter until butter is melted. Sauté onion, fennel and carrots over medium-low heat 5 minutes. Add garlic and red pepper flakes; sauté 1 minute. Add tomatoes and sherry. Bring to boil. Turn heat to low, cover partially and simmer gently 20 minutes. Break up the tomatoes with the back of a spoon. Cook 15 more minutes over low heat, covered. Season with brown sugar and salt, and purée until smooth. Stir in half-and-half, reheat as needed and serve with cracked black pepper.
Josie A.G. Shapiro won the 2013 Man-O Manischewitz Cook-Off, is the co-author of “The Lazy Gourmet” and works at the JCC of San Francisco. Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.