]This Tuesday, November 17, FED will feature Deborah Goldstein, founder of DRIVEN Professionals and Goldie's Table Matters, on the topic: Mars, Meet Venus: Women and Men, Networking, and the Workplace. I wrote this blog post about issues like why there's still a glass ceiling in the workforce, why this event is for both women and men -- and why I plan to base the menu off of the recipes of Joan Nathan.
Joan Nathan is one of the best-known American Jewish cookbook authors and food journalists. Her cookbooks -- like The Jewish Holiday Kitchen, Jewish Cooking in America, and The Jewish Holiday Baker -- are absolutely classics. What I admire about Nathan is also what I strive in my own way to do myself: to represent with pride the richness of our heritage, the stories passed down through the generations, and the pure joy of preserving and continually reenacting our tradition -- each time, with our own personality and twist. And, of course, it's performed through gastronomical enchantment, and through communicating about food in a powerful and meaningful way.
I have seized upon this strong female role model -- and here are the recipes of hers I am choosing to recreate:
Appetizers
Olive bread
Stuffed grape leaves
Bourekitas- savory pastries stuffed with spinach and cheese
Homemade babaghanoush
Avocado and sundried tomato labaneh
Soup
Beet borscht with yogurt, fresh dill and chives
Main
Yotvata potato-mushroom pashtida (casserole)
Corn-scallion latkes with chipotle cream
Curried sweet potato cakes
Alaskan cod fish cakes
Dessert
Chocolate souffle roll
Almond maccaroons
RSVP for Tuesday's dinner party here.
Joan Nathan is one of the best-known American Jewish cookbook authors and food journalists. Her cookbooks -- like The Jewish Holiday Kitchen, Jewish Cooking in America, and The Jewish Holiday Baker -- are absolutely classics. What I admire about Nathan is also what I strive in my own way to do myself: to represent with pride the richness of our heritage, the stories passed down through the generations, and the pure joy of preserving and continually reenacting our tradition -- each time, with our own personality and twist. And, of course, it's performed through gastronomical enchantment, and through communicating about food in a powerful and meaningful way.
I have seized upon this strong female role model -- and here are the recipes of hers I am choosing to recreate:
Appetizers
Olive bread
Stuffed grape leaves
Bourekitas- savory pastries stuffed with spinach and cheese
Homemade babaghanoush
Avocado and sundried tomato labaneh
Soup
Beet borscht with yogurt, fresh dill and chives
Main
Yotvata potato-mushroom pashtida (casserole)
Corn-scallion latkes with chipotle cream
Curried sweet potato cakes
Alaskan cod fish cakes
Dessert
Chocolate souffle roll
Almond maccaroons
RSVP for Tuesday's dinner party here.