More than just a kosher caterer, 12 Tribes is also Rebecca Joseph’s bimah.
Joseph is a rabbi with a background in community development and Jewish giving, an anthropologist and a chef. In 12 Tribes she has created a business where she can help nourish not just the bodies but also the souls of her customers.
Recently relocated to the JCC of San Francisco, 12 Tribes cooks ready-to-go meals for busy individuals and families by subscription, provides catering for diverse Jewish and non-Jewish events, and supplies packaged kosher sandwiches and salads for the center’s café.
“The business comes from a Jewish tradition — the generous welcoming and feeding of guests that goes back to Abraham and Sarah meeting the angels and offering them sustenance. Everything we do is based on Jewish values and practices,” Joseph said.
“We are kosher in the technical sense [with supervision by Vaad HaKashrus of Northern California], and we are kosher in the broader cultural sense, with careful attention to sources, treatment of animals and paying living wages.”
Joseph also is a volunteer cooking instructor at Thrive House for Youth, a San Francisco mentoring, tutoring and enrichment program.
“This business is really my rabbinate,” she said.
These two recipes were provided by 12 Tribes and reflect Joseph’s emphasis on seasonal foods and the richness of Jewish food traditions.
For information about 12 Tribes, visit www.12Tribesfood.com.
Sumptuous Duck Cholent
Serves 8-12
2 cups dried cannellini beans
1 duck, quartered
2 Tbs. olive oil
1 cup coarsely chopped sweet onion
1 small head garlic, peeled and coarsely chopped
2 Tbs. fresh or 3 tsp. dried rosemary
1 Tbs. fresh or 11⁄2 tsp. dried savory
1 Tbs. fresh orange zest
salt and coarsely ground black pepper, to taste
2 cups dry red wine
5-6 cups duck, chicken or vegetable stock
chopped parsley for garnish
Place the dried cannellini beans in the bottom of a slow cooker. Heat the oil in a large skillet. Brown the duck pieces on medium-high heat on both sides, rendering as much of the fat as possible. Set the browned pieces on a plate. Remove the skin and discard or reserve for another use.
Remove all but 1 Tbs. of fat from the skillet and reserve. Brown the chopped onion in the remaining fat until golden. Add the garlic and cook for a minute or two. Transfer the onions and garlic to the slow cooker, spreading them over the beans. Arrange the duck pieces over the onion-garlic mixture and sprinkle with rosemary, savory, orange zest, salt and pepper. Pour the wine over the mixture. Add just enough stock to cover.
Cover and cook at least 10 hours or overnight on the lowest heat setting without stirring. The duck meat may be removed from the bones just before serving. Garnish with parsley.
Fig and Walnut Tapenade
Makes 20 (as appetizer)
1⁄4 cup chopped walnuts
1 cup stemmed and chopped fresh figs
1⁄3 cup water
1⁄3 cup pitted kalamata olives
2 Tbs. olive oil
1 Tbs. balsamic vinegar
1 Tbs. capers
11⁄2 tsp. fresh or 3⁄4 tsp. dried thyme
salt and pepper to taste
Toast the walnuts in a hot, dry skillet until just fragrant. Cool briefly. Place the toasted walnuts and remaining ingredients in a food processor or blender. Process until smooth. Serve on top of toasted baguette slices.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Louise Fiszer. She blogs at www.clickblogappetit.com. Contact her at [email protected].