Re-Claiming Sundays with Shanghai Chow Mein

Since I moved to Israel, there have been many adjustments. But not having a real Sunday may be the biggest adjustment of all. I loved Sunday in America. It was my day to get ready for the week; the shopping, the laundry, and  a head start on the cooking.

We used to live in Vallejo, CA.  where there wasn’t a kosher restaurant for over 30 miles. So if we wanted to eat, we cooked. And we loved to eat, so we cooked  a lot.

Today I had the luxury of a real Sunday here in Jerusalem. I had no work commitments. The house was already clean and, to be honest, I felt like being lazy. The baby had already awakened me at 7, 8, and 9. My mom had mercy on me and took him, so I could get some sleep. When I finally made my way out of bed at 10:00 a.m., I decided today was a day to cook.

I’ve been craving Shanghai Chow Mein (page 45) for a few days now. Between the free time and the fact that I had spaghetti noodles sitting in my fridge from last night’s Italian Malava Malka, it was clear what I’d be making for lunch.

When I took my first bite a wave of nostalgia rushed over me. I saw myself as a little girl with my mom  at this wonderful, little, hole-in-the wall, Chinese Noodle House in the Sunset district of San Francisco.

We used to go there because they had the best Chinese chicken noodle soup in the universe. When we were in the mood for an extra treat, we’d order the Shanghai Chow Mein. Stir-fried vegetables in a brown sauce poured over a pillow of fried noodles softened the noodles as they absorbed the rich sauce. It was heaven then, and it was even more  magical today sitting at our table in Jerusalem. Today was a real Sunday, and I am so grateful.

Ma-Po Tofu

June 23,2010

I’ve been plotzing for Ma-Po Tofu for two days now. Haven’t had time until tonight to make it. I think it is my husband’s favorite tofu dish. Though I am not the biggest tofu fan, prepared this way , I can’t get enough. This recipe is super easy and re-heats beautifuly. I’m off to get dinner started. Happy Cooking 🙂

Best SD

Gimel Tamuz Event for Neshei Chabad

June 13,2010

Just got back from the Neshei Chabad in honor of Gimmel Taumz, The Lubavitcher Rebbe’s Yahrtzeit. It turns out 16 years can pass in a minute if you aren’t paying too much attention. My sweet friend and fellow writer, Miriam Metzinger, took on making five of our recipes to serve as sample dishes from the cookbook.

It is always a little scary as a chef to know someone else is making your recipe in a context that others will taste it and judge you for it. We worried a little, prayed a little, and in the end just let go with the realization that recipes, like children, have a path of their own sometimes and that there are moments when you just have to let go and hope things work out the way you want them to.

Well, not that I should be admitting this publicly, but I think Miriam’s sesame noodles (using our recipe) came out even better then mine. I think the secret is in letting them marinade a good bit of time. I have to call her and find out how long she left the sauce on. They were incredible. I enjoyed, Mendel enjoyed, Mom enjoyed, the guests enjoyed, and it was fun to eat our recipes made by someone else.

In the end, the letting go allowed us an opportunity to enjoy the night and the food. I think I am going to try letting go a little more often and see where it takes me. That’s all for tonight.

Love to you all,

SD