Teach Your Children Well

My mother’s family is German-Jewish. They lived in a small village in Germany for hundreds of years. They were successful and a part of the fabric of the community. Some owned shops; one served as the headmaster for the entire town. My grandfather was a scholar, earning his PhD in Classics and Archaeology before he was 27. One of his brothers was a chemist; the other, a doctor.

One day in the early 1930s, my grandfather woke up to find he was no longer allowed to sit on park benches. So they left. During World War II my grandparents hid in Provence, France, taking on the roles of French peasants and ran a silk worm farm. That’s where my uncle and mother were both born. Thankfully, they survived, but the Vichy turned in my Great Uncle Freidl.

After World War II they were blessed with the opportunity to come to America in the late 1940s. My grandfather, who had two PhDs at this point, spent his days working in a factory. At night he taught Classics at Yeshiva University. Eventually, he secured a job as head of a language department at a small college in Springfield, Mass.

When I was a little girl, my sister and I would spend Shabbat with my grandmother, my Oma. I will never forget hearing her screams in the middle of the night. We’d run into her room, and she would say that she had a nightmare that the Nazis found her. “You’re safe, Oma. You’re in America.”

It’s been just about a week since Donald Trump was awarded the electoral votes he needed to become the President-Elect of the United States. Yesterday he appointed Steve Bannon, an avowed anti-Semite and white nationalist, as his Chief Policy Advisor.

And I am terrified.

I keep on thinking about my grandparents, my grandmother’s screams, and my own children’s safety. I worry about my sister, a gay Jew, and the status of her marriage and the status of her wife’s adoption of their son. I worry about my fellow Jews, Muslims, people of color, and especially women of color.

There are petitions going round, people encouraging others to take a stand and sign. But I won’t sign anything. I’m too scared to have my name on a list.

The recipe I have for today was chosen for a few reasons. The first is because it’s from Yotam Ottolenghi, a gay Israeli who is married with two sons and has a Palestinian business partner. I would worry about him if he lived in the United States right now, but he’s currently based in the United Kingdom, a country that is also going through a hard right turn.

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The second reason I am sharing this recipe is because it features sweet potatoes. When my family hid in France, they ate what they grew and had access to. Apparently sweet potatoes were a daily part of their diet. After they made it to America, my Uncle Marcel vowed to never eat another sweet potato. As far as I know, he has kept his vow for nearly 70 years.

I can only assure him that this dish is very delicious and the roasting of the fresh thyme and rosemary sprigs fills the house with a warm, lovely scent – very comforting after a terrible week.

Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette from Plenty by Yotam Ottolenghi

Ingredients

4 parsnips (1 ½ lbs. total – I just used the entire bag)

4 medium red onions

2/3 cup olive oil

4 thyme sprigs

2 rosemary sprigs

1head garlic, halved horizontally

Salt and black pepper

2 medium sweet potatoes (1 ¼ lbs. total)

30 cherry tomatoes, halved

2 Tbsp lemon juice

4 Tbsp small capers (roughly chopped if large)

½ Tbsp maple syrup

½ tsp Dijon mustard

1 Tbsp toasted sesame seeds (optional)

Directions

Preheat the oven to 375F. Peel the parsnips and cut into two or three segments, depending on their lengths. Then cut each piece lengthways into two or four. You want the pieces roughly two inches long and ½-inch wide. Peel the onions and cut each into six wedges.

Place the parsnips and onions in a large mixing bowl and add ½ cup of the olive oil, the thyme, rosemary, garlic, 1 teaspoon salt and some pepper. Mix well and spread out in a large roasting pan. Roast for 20 minutes.

While the parsnips are cooking, trim both ends of the sweet potatoes. Cut them (with their skins) widthways in half, then each half into six wedges. Add the potatoes to the pan with the parsnips and onion and stir well. Return to the oven to roast for further 40 to 50 minutes.

When all the vegetables are cooked through and have taken on a golden color, stir in the halved tomatoes. Roast for 10 minutes more. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining 2 tablespoons oil and ½ teaspoon salt.

Pour the dressing over the roasted vegetables as soon as you take them out of the oven. Stir well, then taste and adjust the seasoning. Scatter the sesame seeds over the vegetables if using and serve at the table in the roasting pan.

Cough, Cough

Five years ago, right around this time, I started coughing. I coughed in the morning, I coughed in the afternoon, I coughed in the evening, and when I put my head down at the end of the day, I coughed even more. Nothing seemed to help; in fact, lozenges, hot tea, and sips of water only seemed to aggravate it. Some doctors thought I had asthma and began treating me with steroids. Others suspected it was a nervous cough that would go away once I got married that June. But after our wedding day, while we were on the cruise ship for our honeymoon, the coughing seemed to be even worse.

In August of that year, after enjoying a rich meal at the French restaurant Sel De La Terre during Restaurant Week, my cough was worse than usual. “You know,” Rich began, “I don’t think you have asthma. I think eating is making you sick.” And he was right. It turned out I had severe acid reflux – Gastroesophogeal Reflux Disease or GERD, to be more precise. Basically, the coughing was me choking on stomach acid. I know, gross.

Having figured out what was wrong meant I could start treatment and get better, but we soon discovered just how sick I was. Nearly everything I ate ended with me coughing. And I started to cut back on foods that made me sick, which, as it turned out, was pretty much everything I put in my mouth. Sure, there are certain trigger foods – chocolate, citrus, mint, spicy foods, alcohol, pickled things, caffeine and fat — but most fruits, and even many vegetables, were making me cough.

I settled into a diet of plain rice, grilled fish or grilled chicken, sashimi, rice cakes with a shmear of jam, pretzels, and because they were fat-free, jelly beans and black licorice. I saw a nutritionist who recommended quinoa and amaranth, grains that would keep me healthy and wouldn’t irritate my stomach. But overall, my diminished options led to me losing a lot of weight. On June 24, 2007, my wedding gown was a size 10. By January 2008, I was a size 4. I was thin, but I was absolutely miserable.

Slowly, I began adding foods back into my diet and gained back some weight. But by February 2009, the coughing came back and was even worse than before. I went back to my horrible diet, and again lost a ton of weight. Things seemed to have found a proper balance for the next two years, but by August 2011, I was coughing again. I ignored it as best I could, but my coughing was once again being disruptive.

I finally saw my ear nose and throat doctor on Thursday afternoon who informed me my throat was as irritated as it was the first time she met me in 2007. “I know what to do,” I sighed. “But I really don’t want to. I have a food blog. What’s the point of a food blog if I can’t eat food?” My plan was to keep on cooking food and to pretend I wasn’t sick. But since this is going to impact what I’m able to eat (and cook), I’ve decided to come clean.

Hi, I’m Molly Parr, and I have acid reflux so bad, that there are times in my life I can’t eat. I don’t want to stop eating through this newest course of treatment, so you’re coming on the journey with me. I might offer a recipe with notes suggesting how a dash of Aleppo or Srichacha can kick things up a notch, but I will most likely ignore my own advice.

I told my doctor how the winter time, with all its low-acid roots, would make things less difficult this time. But then I remembered all the nice citrus that brightens cold January mornings and I started to get whiny.

It will definitely be a fine line at times. A mellow garlic in a soup will probably not irritate me as much as a garlicky dressing brightening up a raw kale salad would. There will be more grains this year, harkening back to the nutritionist’s advice of an ancient grain diet. This past weekend I made a dish of a parboiled onion, chickpeas and boiled turnips and carrots which was all tossed together with some low-fat Greek yogurt. I ended up having to pick out all the onions because they were too pungent for me. This isn’t going to be easy, I know that for certain, but it will be an adventure. I entertained while I was sick and plan on continuing to do so. I think there will be more braises and stews in my future, which is just fine for January.

This recipe from Cook This Now, the newest cookbook by Melissa Clark (she of the stuffed pumpkin fame), is the perfect example of a dish that can be altered to combat reflux. One can skip the minced raw garlic step as well as ignore the suggestion of sprinkling Aleppo when serving. We decided to throw caution to the wind tonight and added the minced garlic: the result was extraordinary. We had a slew of Parmesan rinds in the fridge which we added to our pot, but if you skip the cheese, this dish is vegan.

White Bean Stew with Rosemary, Garlic and Farro

Ingredients

1 pound dried cannellini beans

¼ cup extra-virgin olive oil, more for drizzling

5 garlic cloves, peeled

1 celery stalk, cut in half crosswise (reserve celery leaves for garnishing)

1 large onion halved lengthwise from root to stem so it holds together

1 whole clove (stick in the onion half)

2 rosemary sprigs

2 thyme sprigs

1 bay leaf

Piece of Parmesan rind, if you like

2 ½ teaspoons kosher or coarse sea salt, more to taste

1 cup faro, rinsed (We used wheat berries which I first soaked and then cooked for 30 minutes in the pressure cooker)

Flaky salt, such as Maldon or fleur de sel

¼ teaspoon Turkish or Syrian red pepper such as Urfa, Maras or Aleppo

Chopped celery or parsley leaves, for garnish (optional)

Lemon juice and/or Parmesan cheese, for serving (optional)

Directions

If you have the time and would like to soak your beans ahead, this will shorten your cooking time. Put the beans in a large bowl and cover with several inches of water. Let soak for as long as you can. Overnight is optimal but even a few hours will hasten the cooking.

When ready to cook, drain the beans and place them along with the oil, 3 of the garlic cloves, the celery, and the onion in a large pot over medium-heat. Bundle the rosemary, thyme, and bay leaf together, tie securely with kitchen twine, and throw it into the pot (or just throw the untied herbs into the pot, though you will have to fish them out later). Add the Parmesan rind, if using. Cover everything with water and stir in the salt. Bring to a boil, then reduce the heat to medium and allow to simmer, partially covered, until the beans are soft. This can take anywhere from 1 to 3 hours, depending on how long (if at all) you soaked your beans and how old your dried beans were when you go them.

A test of doneness is to place a bean in your palm and blow on it (the natural thing to do since it will be hot). If the skin breaks, it’s ready. Of course, tasting is a better way to tell. If your bean pot starts to look dry before the beans finish cooking, add more water as needed. At the end of cooking, the water should not quite cover the beans. (If it’s too liquidy, ladle the extra out and discard.)

Meanwhile, while the beans are cooking, prepare the farro. In a large pot of boiling salted water, cook the farro, pasta style, until softened. This could take anywhere from 20 minutes to an hour, depending upon what kind you use. Drain well.

Mince the remaining 2 garlic cloves

When the beans are cooked, remove and discard the onion, celery, herbs, and Parmesan ride if you used it (you can leave the garlic cloves in the pot; they are yummy). Ladle half of the beans into a food processor or blender, add the minced raw garlic, and puree. Return the bean puree to the pot. (You can skip this step and just stir in the minced garlic; the broth will be thinner but just as tasty).

Serve the beans over the farro, drizzle each portion with plenty of olive oil, then sprinkle with good flaky salt, red pepper, and celery leaves or parsley. If the stew tastes a bit flat, swirl in some lemon juice at the end to perk up the flavors. Grated Parmesan cheese on top is also nice. But make sure not to skimp on the oil, salt and red pepper when serving, unless you have reflux.

  • You can really substitute any dried bean you like for the cannellini beans. This basic bean recipe will work with any of them, though cooking times will vary.
  • Look for semi-pearled farro. It cooks more quickly than whole farro – 20 minutes instead of an hour.  If you can’t find farro, you can substitute wheat berries.
  • To add some color and turn this into more of a whole meal, add a bunch or package of spinach, or a small bunch of kale (torn into pieces). Simmer until the greens wilt before serving.