israel at 75
Toast to Israel at 75
Vegetarian Shabbat Dinner Shows Off
the Country’s Farm-to-table Flavors
Ethel G. Hofman
P hyllis Glazer made aliyah from
New York more than 40 years
ago. Today, she is one of Israel’s
culinary stars as a journalist, television
personality and spokesperson.

So when we were invited to her
home in Tel Aviv for Shabbat dinner,
I immediately accepted. Although
Glazer is a vegetarian, with respect
to her meat-eating guests, I expected
the traditional chicken dinner, redolent
with the spices and produce that come
to Israeli tables fresh from the moshav
(small farms). The wines were sure to
be exceptional. From chardonnays to
syrahs, Israel’s fi ne wines continue
to sweep up awards at international
festivals. Gone are the days when
Manischewitz grape was the only
kosher wine in town.

I was wrong about the chicken. As
food professionals and friends, Glazer
and I share culinary tastes. As she
handed me a wooden spoon and
a package of yellow cornmeal, she
stated simply: “You like polenta.” Then
she instructed me to pour the cornmeal
slowly into a big pot of simmering
water. As I stirred the pot over a low
heat, it thickened into a creamy yellow
mixture. We seasoned it with salt and
white pepper, and it was ready. As the
side dish?
Israeli singer, songwriter & guitarist
DAVID BROZA
in Concert
Wednesday May 3, 2023
7:00 p.m.

Premier admission: $75
General admission: $36
A community-wide
concert in honor of
Israel’s 75th Anniversary
of Independence
The Jewish Center
435 Nassau Street. Princeton 08540
thejewishcenter.org/broza Photo: Ehud Lazin
22 APRIL 20, 2023 | JEWISH EXPONENT
Not so. A friend who knows his way
around Glazer’s kitchen carried the
heavy pot to the table and proceeded
to spoon the polenta onto a huge
wooden board, spreading it about
three-quarters-inch thick. This served
as the base for half a dozen sautéed
and grilled vegetables. Chunks of
pumpkin had been cooked and sweet-
ened, then crisp-tender, golden aspar-
agus spears glistened with extra-virgin
olive oil fresh from Israel.

Mushroom earthiness was combined
with young peppery arugula, chunks of
fried red and green peppers, and discs
of grilled baby eggplant all to make
an appetizing, colorful palette, healthy
and low-calorie. Dishes of fresh tomato
salsa, shredded Parmesan cheese,
diced Bulgarian cheese (similar to feta)
and a lightly dressed salad of baby
greens were all part of the main meal.

Each challah braid was sprinkled with
diff erent seeds and herbs: sunfl ower
seeds, sesame, oregano, pine nuts,
nigella (black caraway seeds) and
cumin. Everything on the table was locally
produced — fruits, vegetables,
cheeses, the full-bodied olive oil and
the wine. The produce went farm-to-ta-
ble within hours. Picked at the peak
of ripeness with maximum nutritional
value, each item had its own distinctive
taste, texture and appearance. This
was fresh Israeli food at its very best.

Polenta should be made at the last
minute, but all the vegetables can be
prepared ahead of time and simply
warmed in the microwave. You can use
whatever vegetables are available and
to your taste.

As Glazer stood at the head of the
table reciting the blessings over the
bread and wine, we gave thanks for
life, love and the abundance of quality
food and drink grown in Israel’s pristine
hills and valleys.

Serve this meal with nuts and raisins
to go with a selection of wine.

Polenta Shell
Serves 6-8
Polenta is actually a cornmeal porridge. A
famous dish with cultural roots in Romania,
where it’s called Mămăligă. It can be pre-
pared with milk or a mixture of water and
milk. The method here is the simplest to
prepare. 7 cups water
2½ cups fi ne yellow cornmeal
3 tablespoons butter or margarine
1 teaspoon salt or to taste
White pepper to taste
Pour the water into a large heavy-bot-
tomed pot. Bring it to barely simmering
over medium heat.

Stirring constantly, slowly add the
cornmeal, pouring in a steady stream.

Continue stirring until thickened. Stir
in the margarine or butter to combine.

Season to taste with salt and pepper.

Remove it from the heat and cool
slightly. Spoon it onto a board, about
20-inches-by-15-inches, spreading
about ¾-inch thick. Top it with a selec-
tion of sautéed and grilled vegetables,
arranged in sections.

Serve it hot.

Sweet Pumpkin Chunks |
Pareve Serves 6-8
3 3
1 1
tablespoons olive oil
tablespoons sugar
medium onion, coarsely chopped
pound pumpkin, peeled, seeded
and cubed into ¾-inch cubes
1 tablespoon lemon juice
¾ teaspoon cardamom or
cinnamon or to taste
In a heavy pot over medium heat, heat
the olive oil and sugar until the sugar
just begins to barely turn brown (watch
carefully). Reduce the heat to low.




Add the onion and sauté until soft, about 5
minutes. Add the pumpkin, lemon juice, cardamom or
cinnamon, and about ¾-cup water.

Cover and cook it for about 30 minutes or
until the pumpkin is soft but has not lost its
shape. Stir occasionally.

Serve it hot or at room temperature.

Roasted Asparagus Spears | Pareve
Serves 6-8
20-24 asparagus spears, trimmed
Olive oil
Kosher salt and fresh ground pepper
Preheat your oven to 475 degrees F.

Liberally brush asparagus on all sides with
olive oil. Arrange them on a baking sheet.

Sprinkle them with salt and pepper.

Cook them in a preheated oven for 5 minutes.

Then turn on the broiler and finish them off for 4
to 5 minutes longer or until beginning to brown.

Serve it hot or at room temperature.

Grilled Eggplant Discs | Pareve
Serves 6-8
3 baby eggplant
About ¼ cup olive-oil vinaigrette dressing
Dried basil or chives
Freshly ground pepper
Preheat your broiler. Spray a broiler pan with
nonstick cooking spray.

Trim the ends of each eggplant and discard.

Wipe the eggplants with a damp towel and cut
them into discs about ¼-inch thick. Brush them
liberally with the vinaigrette dressing. Place
them on a prepared broiler pan. Sprinkle them
with dried basil or chives and pepper.

Let them stand for 10 minutes at room
temperature. Place the eggplant under the preheated
broiler. Cook it for 4 to 5 minutes or until it’s
beginning to brown. Flip the eggplant, and cook
it on the other side until golden brown, about 5
minutes longer.

Serve it hot or at room temperature.

Polenta Photo courtesy of Wikimedia Commons.

Mushrooms With Arugula | Pareve
Serves 6-8
2
1
1
½
½
tablespoon olive oil
pound sliced white mushrooms
teaspoon minced garlic
teaspoon turmeric
cup coarsely shredded baby arugula,
packed Pumpkin chunks
Photo by Pixabay
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