For many, Bubbie (Yiddish for grandmother) is the best cook they've ever known.
A trip to Bubbie's house (and kitchen) often holds the comfort foods that take Jews back to their childhood. Matzo ball soup, delicious kugel, and a satisfying potato knish are just some examples of Jewish staples that have become popular here in the U.S. among Jews and non-Jews alike.
But what is traditional Jewish cuisine? The New Center For Arts and Culture is exploring that question and has challenged some of Boston's most prominent chefs to create alternative takes on many traditional Jewish dishes.
On Sunday, the group will hold a tasting event they call "Beyond Bubbie's Kitchen" where attendees will sample contemporary versions of Jewish classics from some of Boston's finest chefs and Jewish cooking expert Joan Nathan will speak about the import of Jewish food.
Chef Erwin Ramos of Ole in Cambridge will bring his take on blintzes with his Tamales De Chocolate with sweet fruit topping. Jeremy Sewall of Eastern Standard and Lineage, will bring his take on borscht. We speak with chefs Michael Scelfo and Steven Brand about what they'll bring — find their recipes below.
- Public Radio Kitchen: Well beyond tradition
- Traditional Brandade Potato Latkes from Joan Nathan
- Traditional Brisket with Ginger from Joan Nathan
- Traditional Gretchenes Latkes from Joan Nathan
- Lamb Shoulder Knish from Upstairs on the Square
- Caraway-Matzo Cakes with Fromage Blanc & Smokes Fish from Russell House Tavern
This segment aired on January 27, 2011.