lifecycles Bistro-style food at home? Jew-la-la! Restaurants come and go. What’s hot today is not tomorrow. The restaurants that seem to flourish even in a down economy are bistros. My neighborhood on the Peninsula boasts several, including Menlo Park’s Left Bank and and the glatt kosher Kitchen Table in Mountain View. A bistro is a small neighborhood restaurant that serves unpretentious
b’nai mitzvah Ilana Basman Daughter of Olga and Alexander Basman, Saturday, Feb. 25 at Peninsula Temple Beth El in San Mateo. Oliver Bass Son of David Bass, Saturday, Feb. 25 at Congregation Emanu-El in San Francisco. Koryna Boudinot Daughter of Yulia Kalk and Tion Torrence, Saturday, Feb. 25 at Temple Isaiah in Lafayette. Bradley Berkman Son of Andra and Stephen Berkman, Saturday, Feb. 25 at Temple Isaiah in Lafayette. Bonnie Castleman Daughter of Robin Wolaner and Steven Castleman, Saturday, Feb. 25 at Congregation Emanu-El in San Francisco. Jacob Freiman Son of Janet and Harold Freiman, Saturday, Feb. 25 at Congregation Beth Chaim in Danville. Sonia Hauser Daughter of Tam Putnam and Gary Hauser, Saturday, Feb. 25 at Or Shalom Jewish Community in San Francisco. Bethany Kharrazi Daughter of Lisa and Martin Kharrazi, Saturday, Feb. 25 at Temple Beth Abraham in Oakland. Justin Levine Son of Jennifer and Scott Levine, Saturday, Feb. 25 at Congregation Beth Jacob in Redwood City. Laura Wiseman Daughter of Caryn and Benjamin Wiseman, Saturday, Feb. 25 at Congregation Beth Am in Los Altos Hills. Gigi Wyatt Daughter of Zefra and William Wyatt, Saturday, Feb. 25 at Congregation Rodef Sholom in San Rafael.
fare in generous portions at reasonable prices to a loyal clientele. The food is simple, earthy and seasonal. Given that definition, you can see how well bistrostyle cooking moves right into entertaining in the home kitchen. This bistro-style dinner includes a chicken in white wine perfumed with garlic and herbs and a citrus tart that holds a chocolate surprise.
Coq au Vin Blanc Serves 6
6 cloves garlic, chopped 1 ⁄2 cup mixed fresh herbs leaves (such as thyme, rosemary, sage, chervil), chopped 4 Tbs. olive oil, divided 2 Tbs. balsamic vinegar 3 large chicken breasts, cut crosswise in half
6 chicken thighs salt and pepper 3 onions, chopped 11⁄2 Tbs. flour 1 cup dry white wine 2 Tbs. tomato paste 4 cups chicken stock 1 ⁄4 cup chopped parsley
bay area
Combine garlic and herbs with 2 Tbs. oil and vinegar until you have a paste. Place chicken in roasting pan and spread herb mixture over entire chicken. Cover and chill 4 hours or overnight. Scrape herb mixture off chicken and reserve. Season chicken with salt and pepper. Heat remaining 2 Tbs. oil in large, heavy pot. Cook chicken until brown on all sides, about 10 minutes. Transfer to roasting pan. Add onions to pot and cook until soft, about 10 minutes. Sprinkle flour over onions and cook, stirring, about 1 minute. Add wine and tomato paste and bring to a boil, scraping up any brown bits. Boil until liquid is reduced by half. Return chicken and herb mixture to pot. Add stock, cover and simmer until chicken is tender, about 25 minutes. Remove chicken from liquid and boil cooking liquid until thickened, about 15 minutes. Season to taste with salt and pepper. Serve, sprinkled with parsley.
Tart Citron-Chocolat Serves 8
1 ⁄2 cups flour pinch salt 1 Tbs. grated lemon zest 1 Tbs. grated orange zest 10 Tbs. margarine 1 egg, lightly beaten 1
Filling:
8 oz. bittersweet chocolate, melted
4 egg yolks 1 ⁄2 cup sugar juice and grated zest of 1 medium orange juice and grated zest of 1 small lemon 4 Tbs. margarine 1 cup heavy cream, whipped powdered sugar
Synagogues set for Shabbat Across America A handful of Bay Area congregations have signed up to participate in Shabbat Across America, joining hundreds of synagogues across the United States. The 16th annual event is scheduled for March 2. Sponsored by the National Jewish Outreach Program, the Shabbat program includes various explanatory services and events, depending on the synagogue. The event is designed, in part, to welcome new people to synagogues, and it cuts across all
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denominations and affiliations. Local groups taking part include Chabad of the East Bay (Berkeley), Sonoma Hillel (Cotati), Temple Beth Sholom (San Leandro), Temple Beth Hillel (Richmond), Congregations Beth Sholom, B’nai Emunah and Ner Tamid (San Francisco), Kol Emeth (Palo Alto) and Shir Hadash (Palo Alto). For more information, visit www. njop.org or call (888) SHABBAT (742-2228).
help wanted Senior Marketing and Communications Manager The Jewish Community Relations Council ( JCRC) seeks an experienced, creative, and dynamic Senior Marketing and Communications Manager. The ideal candidate has developed and implemented successful and strategic mar/com plans, utilized traditional and new media channels, written and designed collateral and an online advocacy presence, and handled media relations. Min. 5 years senior management, strategic communications, and/or media relations experience. We are a fast paced public affairs and community relations organization with a talented, goal driven, collaborative environment.
Combine flour, salt and zests. Cut in margarine until mixture is crumbly. Stir in egg until mixture holds together. Form into flat disc, wrap, and refrigerate 1 hour or overnight. Roll dough out to fit 10-inch tart pan with removable bottom. With fork, prick dough in several places. Freeze about 20 minutes. Bake in 450 oven for 10 minutes, then turn down to 350 and bake until light brown, about 10 minutes. Remove and let cool on rack. Spread melted chocolate on bottom of tart shell. Let chocolate harden while preparing remaining filling. In a heavy saucepan, combine yolks and sugar over low heat. Add orange and lemon juice and zest. Stir, adding margarine a little bit at a time. Cook until thick, stirring constantly. Let cool and fold into whipped cream. Fill tart shell with orange lemon cream. Place tart in refrigerator, about 1 hour, to firm up filling. Remove from pan onto a serving plate. Just before serving, dust with powdered sugar.
Send cover letter & resume to: Abby Porth, Associate Executive Director, 121 Steuart Street, San Francisco, 94105; aporth@jcrc.org. Full job posting: www.jcrc.org
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Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Email comments to loufiszer@aol.com.
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| February 24, 2012