L ifestyles /C ulture
Spanish-Spiced Lamb Stew
F O OD
THIS RECIPE CAME to
me by way of my friend Kate
Markowitz. Her parents, Merle
and Joe, used to visit Atlantic
City from time to time. Joe
would hit the casinos, and
Merle would walk the board-
walk, strolling in and out of
shops. There was one shop that
Merle, an avid cook, never
missed — a place that sold
cookbooks for $1. She gave her
daughter Kate one of her finds,
an old-school board book
that emphasized “interna-
tional” cuisine, complete with
the nation’s flag next to each
recipe. Kate, like her mom,
is an excellent cook. She has
cherished the book, and added
her creativity to some of the
recipes. This lamb, inspired by one
of the recipes in the book, is
a go-to dinner party dish for
Kate, and, pre-pandemic, I had
the good fortune to try it at
her house. It is a wonderful,
aromatic, warming dish for
these chilly days.

Kate serves the stew over
rice or noodles with a simple,
citrusy salad and some crusty
bread, and it is a heavenly meal.

The fried-in-vinegar bread is a
revelation. I had never seen
that done before, and I have
read and tested a lot of recipes.

It gives the dish both tang and
crunch, and works as a thick-
ener for the gravy.

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NOVEMBER 26, 2020
Lamb stew
Photo by
Keri White
SPANISH-SPICED LAMB STEW
Serves 4
7KDW
VZKDWZHFDOOKRXVHWRKRXVHVHUYLFH KERI WHITE | JE FOOD COLUMNIST
Don’t balk at the cloves! I
generally avoid what I call the
“pumpkin pie palate” in savory
dishes, but it really works here.

1 slice stale bread
3 tablespoons red wine
vinegar 2-4 tablespoons olive oil
2 pounds lamb shoulder,
trimmed and cubed
Salt and pepper to taste (be
generous) 6 cloves garlic
¼ teaspoon cayenne pepper
(or more/less to taste)
½ teaspoon ground cloves
A handful fresh parsley,
chopped 1 cup chicken, beef or
vegetable broth
1 teaspoon Spanish paprika
1 package frozen peas
½ head cauliflower, cut in
small florets
Sprinkle the bread with the
vinegar and allow it to soak in.

Heat the oil in a stew pot or large
pan with a cover, and fry the bread
until crisp, turning once. Set aside.

JEWISH EXPONENT
Over medium-high heat,
brown the meat along with
3 cloves of crushed garlic,
cayenne, salt and pepper to
taste. Move the meat around in
the pan to sear on all sides.

While the lamb sears, crush
the remaining 3 cloves of garlic
with parsley and the ground
cloves stir into a paste. Sprinkle
the lamb with the paprika, add
the paste, and stir well.

Add the broth, bring it to a
boil, then lower the heat, cover
and simmer for at least an
hour, until the meat is tender.

The longer you cook it, the
more tender it will be — mine
simmered for a fragrant three
hours. Add the peas and cauli-
flower, and cook an additional
10 minutes until the vegetables
are cooked through.

While the meat and vegeta-
bles are simmering, finely chop
the vinegar-toasted bread. If it
has gotten soggy, pop it in the
toaster oven to crisp it before
chopping. When the stew is
done, stir the chopped bread
into the pan and allow it to
absorb and thicken for a few
minutes. Taste for seasoning,
add salt and pepper if needed,
and serve.

GRAPEFRUIT AND FENNEL
SALAD Serves 4
Kate served this salad, which
she had composed on each
individual’s side plate at the
dinner. It was a refreshing
complement to the hearty stew.

Her presentation was lovely,
but if you prefer family-style,
just dump everything into a
large salad bowl and toss it
together. 2 heads Boston or bibb
lettuce, rinsed and torn
1 grapefruit, pith removed,
and cut into bite-sized
pieces ½ head raw fennel, sliced
thinly Dressing:
¼ cup olive oil
Juice of ½ lemon
Pinch of salt
Sprinkle of pepper
Place the salad ingredients
artfully on small plates. Mix
the dressing in a measuring
cup or cruet and, just before
serving, drizzle it over the
salads. l
JEWISHEXPONENT.COM



L ifestyles /C ulture
Jews of Philly Fashion: Brian Nadav
FASHION JESSE BERNSTEIN | JE STAFF
It’s the newest edition of Jews
of Philly Fashion, introducing
you to the Chosen few who
dress our city. They might mix
wool and linen, but they’ve got
some strong opinions on mixing
stripes with florals. In this space,
we’ll talk to designers, sellers,
buyers, influencers, models and
more. This week, we spoke to
Brian Nadav.

THERE WAS A TIME when
Brian Nadav, 39, lived the
musician’s life. He toured the
country, playing a few times
with Matisyahu; a jam band
devotee, he played guitar and
the Middle Eastern oud.

But you can’t play shows in
New York at night and then
open your family’s store in the
morning for all that long, Nadav
learned. City Blue, the family
venture, needed managing, and
loathe as he was to give up the
stage, he was more than happy
to step off if it meant he was
in, say, the new Commes des
Garçons hightops.

Brian Nadav
JEWISHEXPONENT.COM Today, Nadav, who grew up
working retail at various City
Blue locations, runs Lapstone &
Hammer, one of Philadelphia’s
cutting-edge streetwear shops.

Besides carrying original
apparel from Lapstone &
Hammer — heavy on the
tie-dye, as of late — the store
at 11th and Chestnut streets is
stocked with the likes of Adidas,
Maison Margiela and Rick
Owens, accessible fare mixed
with the higher-end stuff. For
the man with treasured first-
hand memories of the Nike Air
Max 95 drop at The Gallery, it
couldn’t be a cushier landing
for his stage dive.

“It’s about an aesthetic,”
Nadav said of Lapstone &
Hammer, which puts vibrant,
loud clothes against a relatively
minimalist backdrop (clean
lines, white walls). “It’s about
a sensibility. It’s about being
creative. It’s about having fun.”
Nadav, a father of two, is
a graduate of Perelman Jewish
Day School’s Forman Center,
as well as Temple University,
where he majored in environ-
mental studies and geography
and urban studies. Though
music was and remains a central
plank of his life, working in
his Israeli family’s well-known
clothing shops instilled in
Nadav an appreciation for the
power of this particular form of
self-expression. “Fashion is an unspoken
language, a way of expressing
yourself,” Nadav said. “You
walk into a room, and you get
a vibe about a person, by the
way they dress, by the way they
carry themselves, by the way
they groom themselves.”
Like anyone acting as a
junior partner in the family
business, Nadav found that his
ideas about the best way to do
things didn’t quite gel with that
of his elders. On top of that, the
clothes Nadav wanted to see on
people walking out of the store
were not what a few genera-
tions of City Blue customers
were looking for. In 2012, he
had the “menswear concept
of the future” on his mind;
by 2015, Lapstone & Hammer,
named for the old-fashioned
tools of the cobbler, was ready
to stake its claim.

What’s the last book you read? the feet up.

“The Tipping Point,” reread
for the third time.

What item of clothing should
more people be wearing?
What clothing trend would
Tie-dye! Especially Lapstone
you like to see make a Dyes.

comeback? Bell-bottoms.

What person’s style do you
admire? Dream Shabbat dinner guest?
Mordechai Rubinstein, or
Bob Dylan or King David. Mister Mort, as he goes by on
Both musical geniuses.

Instagram. What’s something you can’t Best neighborhood in
believe you used to wear?
Philadelphia? Z. Cavaricci’s. So bad, they
Fishtown. are actually good.

What talent would you most
What’s the worst thing you’ve like to have?
watched in quarantine?
Allen Iverson’s basketball
The news.

skills. l
What’s a universal style tip?
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JEWISH EXPONENT
NOVEMBER 26, 2020
15