Western Story Magazine (October 22, 1921) … Jerusalem Cowboy (November 2, 2011 / 5 Cheshvan 5772) …item 2.. Braciole: Italian Cooking at Its Finest (Nov 8th, 2012) …
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Western Story Magazine (October 22, 1921) … Jerusalem Cowboy (November 2, 2011 / 5 Cheshvan 5772) …item 2.. Braciole: Italian Cooking at Its Finest (Nov 8th, 2012) …
Image by marsmet542
For anyone who’s never experienced the sheer culinary pleasure of beef (or chicken) wrapped around a succulent vegetable filling and then slowly simmered in a fabulous sauce, you have not truly experienced Italian cooking at its finest.
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…….***** All images are copyrighted by their respective authors ……
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… message header for item 1)…. aish.com … Jerusalem Cowboy
The sages in Pirkei Avot state: “Let your house be open wide, and treat the poor as members of your household.” (Avot- 1:5) The House of Charles was certainly open wide.
By the time I arrived on the scene, it was already filled with an assortment of American, Canadian and British students who had recently relocated to Israel. But what was far more impressive was how we all literally became members of their household.
This was no small feat, especially when it came to me, because I was somewhat shy and could easily feel like I was imposing. But in the House of Charles, I didn’t just feel at home; I felt downright entitled – and I have no doubt this was true for all of us.
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…..item 1)…. aish.com … Jerusalem Cowboy .. Meet Natie Charles, the Prince of Tales ..
by Rabbi Mark Spiro
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img code photo… Jerusalem Cowboy, Natie Charles
media.aish.com/images/JerusalemCowboy230x150-EN.jpg
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November 2, 2011 / 5 Cheshvan 5772
www.aish.com/f/hotm/Jerusalem_Cowboy.html
If you wander the streets of Jerusalem’s Jewish Quarter long enough, there’s a good chance you’ll stumble upon a sight that may at first seem out of place. Don’t let appearances fool you. The pistol-toting cowboy in the Stetson is as much a part of that neighborhood as the Jerusalem stone that lines its narrow alleyways.
If you know Natie Charles even casually, you’ll know what to expect next: A trademark smile that can light up the darkest day, a warm pat on the back, and “How you doing buddy!” that will leave you certain you’re the most special person in the universe. When you see him, there’s a good chance that this 89 year old man with the energy of a 20 year old will be on his way to the Beit Midrash (House of Torah Study). Once again, don’t let appearances fool you. This cowboy’s career as a Jewish scholar may be the latest chapter of his life, but this ain’t his first rodeo.
Related Article: Growing Joys
Natie Charles has led about as interesting and colorful a life as anyone can wish for, which is what makes his recently published memoir, Charles, Prince of Tales such an easy read, filled with entertaining stories about airplanes, knife throwing, crop dusting, juvenile pranks, brushes with the mafia; even a hilarious anecdote involving a cow and an open convertible. But behind the action-packed exploits of this hard-working, successful entrepreneur is the touching story of a simple Jew, who although religiously unaffiliated, never loses sight of his roots, until a near fatal head-on collision prompts him to leave it all behind for a new life in the Promised Land.
To me, the story of Natie Charles goes way beyond simple entertainment. It’s personal. In fact, there’s even a chapter about me and my family in his book. I met Natie and his late wife “Bubby” Irma when I moved to Israel to study in Yeshivat Aish HaTorah in 1983, and it didn’t take long for me to become a full-fledged member of their household. I still lived in the dorm like everyone else, but the House of Charles, as it was fondly known, became my home away from home. It was more than just a place where I could hang out, shmooze and eat a home-cooked meal. It was a place where I could feel accepted, loved and special. It was also a place where I would learn first-hand what it means to build a Jewish home.
The sages in Pirkei Avot state: “Let your house be open wide, and treat the poor as members of your household.” (Avot- 1:5) The House of Charles was certainly open wide. By the time I arrived on the scene, it was already filled with an assortment of American, Canadian and British students who had recently relocated to Israel. But what was far more impressive was how we all literally became members of their household. This was no small feat, especially when it came to me, because I was somewhat shy and could easily feel like I was imposing. But in the House of Charles, I didn’t just feel at home; I felt downright entitled – and I have no doubt this was true for all of us.
Natie and Irma’s selfless vision of us as family was so deep and congruent that it literally forged us into one. In fact to this very day, almost 30 years later, when I see one of my former “brothers or sisters,” I still feel that connection. I am in awe of their remarkable ability to create that bond. My wife and I have hosted countless numbers of guests over the past 20 years, but we’ve never produced that sense of belonging and camaraderie. In fact, I’ve never experienced anything like it anywhere else.
The house of Charles exemplifies what the Jewish home is meant to be. The true power of the Jewish home is not its material wealth or even the shelter that it bestows. Rather, it is to be found in the love, warmth and acceptance that it can provide to those who are in need of it. Our home and our possessions can make a tremendous impact on the world when used in the service of something higher than our own personal needs. In fact, Judaism teaches that our home can and should be a place where God’s presence can be tangibly felt. In spite of all of the adventures they lived through over all these years, the house that they built in Jerusalem is truly the greatest chapter in their lives.
Click here to purchase Charles Prince of Tales.
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…..item 2)…. ORTHODOX UNION … www.ou.org/life/food/recipes …
Enhancing Jewish Life
Braciole: Italian Cooking at Its Finest
By Eileen Goltz | Nov 8th, 2012 |
www.ou.org/life/food/recipes/braciole-italian-cooking-at-…
Please note: Eileen Goltz is a freelance kosher food writer. The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products/vendors referred to in her articles, blog or web site.
I grew up in a ethnically and culinary diverse neighborhood and to say I ate well was an understatement. My Jewish Italian friend’s parents were always cooking cannoli and linguini and, mama mia, braciole.
For anyone who’s never experienced the sheer culinary pleasure of beef (or chicken) wrapped around a succulent vegetable filling and then slowly simmered in a fabulous sauce, you have not truly experienced Italian cooking at its finest.
A braciole is so much more than just stuffed meat (I suggest a beef roast, butterflied for your first attempt). It’s a meal all by itself.
There exist many variations on the recipe. Changing the type of assorted vegetables can significantly alter the taste and texture. Always remember to pound the meat very thin and then spread the filling on one half of the meat and roll it up jelly-roll style. But it’s not only what you put into the filling, but how you prepare the filling. You can stuff the braciole with either a chunky mixture or smooth filling and any combination of stuff. The sky is pretty much the limit.
You will need to secure the meat so the filling doesn’t come out when it’s cooked in the sauce. You can use toothpicks, string or just sear the meat roll shut.
Once you’ve secured the filling in the braciole sear the outside of the stuffed roll in a few tablespoons of hot oil in a skillet. Don’t cook the bundle thoroughly; just sear the outside and don’t forget about the ends.
After searing the meat gently place the bundles in a sauce pan of simmering sauce (you can use homemade, store bought spaghetti or pizza sauce) and simmer for at least 2 and up to 8 hours depending on the cut of meat, the filling and whether you’re doing this on the stove top, in the oven or in a slow cooker. I have been known to caramelize a few onions before adding the sauce to the pan, but you do what you like.
All the variations of the recipes I’m including are delicious but for my money, I’ll take the slow-cooked, tomato sauce braciole every time.
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— QUICK BAKED CHEATERS’ BRACIOLE (meat)
Servings: 4
Ingredients:
3 teaspoon minced garlic
2 tablespoon olive oil
1 cup diced green bell peppers
1/4 teaspoon McCormack © Montreal steak seasoning, plus extra
1 cup parsley, minced
1 1/2 oz pareve cream cheese or pareve sour cream
1 tablespoon paprika
1 teaspoon pepper
16 oz beef butterflied
2 cups spaghetti sauce
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img code photo … QUICK BAKED CHEATERS’ BRACIOLE (meat)
www.ou.org/life/files/iStock_000021839051XSmall-300×199.jpg
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Directions:
In a bowl combine the mince garlic, parsley, bell pepper, paprika olive oil and pareve cream cheese. Mix to combine and set aside.
Preheat oven to 400. Fillet the beef making, it one thin long piece. Season the meat with steak seasoning and spread the mixture on top of the meat. Roll the meat jelly roll style making sure the filling stays put. Secure the bundle with tooth picks or with twine.
Grease a 9X13 baking baking pan with olive oil and place the braciole in pan. Drizzle extra olive oil on top of braciole and season outside of beef with the steak seasoning.
Bake for 15 minutes then pour the sauce over the top, reduce the heat to 350, cover and bake for 45 minutes to an hour.
When braciole is done, remove from the sauce, let sit for 5 minutes, slice into 4 pieces, place on a serving plate and drizzle the sauce over the top and serve.
Submitted by George Sardocci of Glenview, IL, original source unknown.
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— BEEF ROULADEN (meat)
Servings: 4 – 6
Ingredients:
1/4 cup Dijon mustard
8 (4 ounce) pieces round steak, pounded 1/4 inch thick
1/2 cup thinly sliced green onion
2 teaspoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
8 slices pastrami
3 tablespoons olive oil
1 (12 ounce) can beef broth
1 1/4 cups water
2 tablespoons cornstarch
1 cup warm water
1/4 cup pareve sour cream
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Directions:
Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the green onions, paprika, salt, and pepper evenly over the steaks. Lay one slice of pastrami on each piece. Roll up the meat and secure with toothpicks or string.
Heat the oil in a skillet. Sear the meat all over just until browned. Add the broth and ¼ cup water; then bring the mixture to a boil. Reduce to a simmer, cover and cook 30 minutes.
Remove the meat and set it on a plate. Strain the liquid in the pan then return it to the skillet.
In a bowl combine the cornstarch and 1 cup of water. Whisk to combine. Slowly pour the cornstarch water into the skillet, whisking continually until the sauce has thickened, 2 to 3 minutes. Whisk in the pareve sour cream. Return the rolls to the sauce, heat for 2 to 3 minutes and serve.
Modified from yummly.com.
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— HUNGARIAN HUSOS TEKERCS (meat)
My neighbor made this last week and says it was, and I quote, “AWESOME.”
Servings: 4 – 6
Ingredients:
1 1/2 pound skirt or hanger steak or roast butterflied
1/2 pound lean ground chicken or turkey
1 large and 1 small finely chopped onion
1 teaspoon minced garlic
6 hard-cooked eggs, left whole
1 teaspoon paprika
2 tablespoons tomato sauce
1 sliced green or red pepper
2 tablespoons olive oil
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Directions:
Pound the beef on a piece of plastic wrap or flexible mat until it is very thin. Season lightly with salt and pepper.
In a medium bowl, mix together the ground chicken, small chopped onion, garlic and 1/2 teaspoon salt and black pepper to taste. Spread it evenly on the flattened beef.
Place the eggs horizontally, end to end, about 2 inches from the bottom of the meat. Using the plastic wrap or flexible mat as an aid, roll the meat so the eggs are completely enclosed. Tie with string if necessary.
In a Dutch oven heat 2 tablespoons olive oil. Add large chopped onion and saute until translucent. Move onion to the sides of the pan and add the meat roll to the center. Cook covered for 10 minutes.
Mix together 1 cup water, paprika and tomato sauce. Pour over meat and place pepper slices around it. Cook, covered, for 1 1/2 hours on very low heat. Remove to a platter and keep warm.
Puree the vegetables and pan drippings and season to taste. Slice beef roll and nap with sauce. Serve with rice or boiled potatoes.
Modified from a recipe by Barbara Rolek, from About.com.
Eileen Goltz is a freelance kosher food writer. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and OU Life. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for several publications. You can visit Eileen’s blog by clicking Cuisine by Eileen.
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194/365 “Where there is love there is life.”
Image by kurichan+
194/365
10 Feb/10
~quote from Mohandas Gandhi
at the risk of getting carpal tunnel syndrome, the 30 hearts above my room dangle beautifully. with such an enclosed space, it was difficult finding the right angle. I went with my always trusty view (which can be found, including setup shot- in comments). 2 days to the Olympics–just saying.
Strobist: SB-600 @ 1/8 power surrounded in soft white paper camera left.
The love of money is the root of all evil – Paperwallet back side
Image by id-iom
I’m not sure if you’ve come across Tyvek before but it’s a pretty cool material and is exactly what the Paperwallets are made of. It’s breathable but waterproof and is very strong and difficult to tear but easy to cut (with a knife or scissors). And it takes a screenprint very nicely too.
The guys from Paperwallet got in touch and asked if we’d like to design a couple of wallets for them so we thought we’d give it a shot. I already had the idea of using ‘the love of money is the root of all evil’ but then found the similar-but-kind-of-opposite quote ‘the lack of money is the root of all evil’ (which i can find attributed to both George Bernard Shaw and Mark Twain – take your pick!) I can see sense in both these statements to some degree or other so surely the best stance should be to respect money as a necessary evil of which you need some – but not too much! And this is where the wallet comes in handy – to remind you of this from time to time…
We’ve got one more wallet in the pipeline so expect something new soon.
Cheers
id-iom
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