Without a doubt, my favorite holiday is Sukkot, which begins tonight. More than a week’s worth of alfresco dining, culminating with singing, dancing, eating candy and celebrating the Torah with Simchat Torah.
My husband builds us a fabulous sukkah, using a kit that we bought five or six years ago.
In terms of timing, this festival couldn’t come at a better season — the Bay Area weather is balmy, Rosh Hashanah and Yom Kippur are over, we’ve been inscribed and sealed and our family has finally adjusted to the school routine.
We love decorating the sukkah with all kinds of things — we are fortunate to have access to redwood branches, which make a fragrant roof. We make paper chains and paintings, string light strands ($1.62 recently at Target) and attach dried flowers to the walls.
As for the food, most importantly, I love the late eggplants, tomatoes and peppers we are inundated with at the markets this time of year.
A tradition it to prepare foods that are stuffed; perhaps it reflects the abundance of the harvest, or the abundance of the teachings of the Torah.
Garnish with chopped parsley.
Stuffed Red Peppers
Serves 6
3 large red bell peppers, cut in half lengthwise
1/2 cup extra virgin olive oil
3 cloves garlic, chopped finely
2 Tbs. chopped Italian parsley
1/4 lb. shredded cheese, such as Fontina or Monterey Jack
4 oz. breadcrumbs or matzah meal
1/2 tsp. dried thyme
1 tsp. fine sea salt
1 tsp. pepper
4 small zucchini, finely chopped
Remove the seeds and the cores from the peppers.
In a large bowl, combine half the olive oil, the garlic, parsley, cheese, half the crumbs, thyme, salt and pepper. Mix well, then add the zucchini, tossing well to coat the zucchini.
Stuff the peppers generously with the zucchini.
Lightly oil the bottom of a baking dish and place the stuffed peppers in it. Sprinkle the remaining breadcrumbs and olive oil over the peppers. Bake in a preheated 400-degree oven until the peppers are tender and the surface of the stuffing is nicely browned, about 45 minutes. Serve warm or at room temperature.
Albondiguitas
(Little Meatballs)
Makes about 60
1 1/2 lbs. ground meat (beef, lamb, veal, turkey or a
combination)
1/2 cup breadcrumbs
1 egg, beaten
1 onion, finely chopped
3 cloves garlic, through the press
1/4 tsp. freshly ground nutmeg
1/2 tsp. chopped oregano
2 Tbs. chopped Italian parsley
1/2 cup unsalted chicken stock
1/4 cup extra virgin olive oil
Combine the ground meat, breadcrumbs, egg, onion, garlic, nutmeg, oregano and parsley. Moisten as needed with the chicken stock. Shape into small (3/4 -inch) balls.
Heat oil in a heavy skillet, and fry the meatballs until just browned. Transfer to an open roasting dish and heat in a preheated 350-degree oven for 15 minutes just before serving.
Do-ahead tip: The meatballs may be browned and then refrigerated for 2 days or frozen for up to 1 month. Reheat in a preheated 350-degree oven until hot, about 20 to 40 minutes.
Pumpkin Gratin
Serves 8-10
1/2 cup extra virgin olive oil
1 small onion, chopped
1 clove garlic, through the press
3/4 cup white wine
1 tsp. sugar
2 lbs. tomatoes, chopped
1 tsp. fine sea salt
1/2 tsp. pepper
5 lb. pumpkin, seeded, peeled and sliced
8 oz. sliced Gruyère cheese
3 Tbs. chopped Italian parsley
Heat half the oil in a skillet and add the onion and garlic. Cook 2 minutes, then add the wine, sugar and tomatoes. Cook slowly, until the sauce is thick. Taste and add salt and pepper.
Heat the remaining oil and sauté the pumpkin slices on both sides, until tender. Drain on towels and season with salt and pepper. Cover the bottom of a clay gratin dish with the tomato sauce. Lay the pumpkin on top in overlapping layers, alternating with cheese slices. Bake until the cheese is melted and the gratin is hot.
Rebecca Ets-Hokin is a Bay Area cooking teacher and food professional.
Her columns alternate with those of Louise Fiszer. Questions and recipe ideas can be sent to J. or to [email protected]