The brotherhood at Temple Emanu-El in San Jose dishes up more than gourmet food at its fundraising dinners. The members also serve big helpings of Jewish history.
The group’s quarterly Diaspora Dinners feature foods from past or present Jewish-oriented regions — from Mesopotamia to the Lower East Side. Volunteers prepare five-course meals for 80, with some regionally authentic dishes modified for Jewish dietary restrictions.
The events are headed by Jonathan Hirshorn, who also gives a multimedia presentation on each region’s food and Jewish history.
The group’s 21st dinner, scheduled for May 21, will focus on Jews of the American South. Part of the proceeds will benefit Gulf residents impacted by the BP oil spill. For information or reservations, call the temple at (408) 292-0939 or visit www.bit.ly/fN3zJB.
Here are recipes adapted from past dinners. The original recipes were created by Hirshorn.
Greens with Pears, Blue Cheese and Flageolets
Serves 4-6
From the Jews of France
1⁄2 cup extra virgin olive oil
3 Tbs. white wine vinegar
1⁄4 tsp. salt, or to taste
1⁄4 tsp. ground black pepper or to taste
2 ripe Anjou pears
6 cups red or green leaf lettuce
1 cup cooked flageolets or small white beans
4 oz. blue cheese, crumbled (about a cup)
6 fresh mint leaves, finely chopped
1⁄2 to 3⁄4 tsp. honey
Whisk oil, vinegar, salt and pepper in small bowl. Set aside. Peel, core and slice pears into eighths. Gently toss with dressing to coat. Combine lettuce, beans, cheese and mint. Mix with enough of the remaining dressing to coat. Divide salad onto plates. Top each with a portion of the sliced pears and drizzle with honey.
Sicilian Caponata
Serves 10
From the Jews of Italy
2 lbs. eggplant, cut into 1⁄2-inch cubes
2 Tbs. plus 1 tsp. coarse sea salt
5 celery stalks, cut into 1⁄2-inch pieces
about 21⁄4 cups olive oil, divided
11 minced garlic cloves, divided
2 Tbs. tomato paste
28-oz. can whole Italian tomatoes, finely chopped, juice reserved
1 large onion, chopped
1 large red bell pepper, cut into 1⁄2-inch pieces
1 cup large green Sicilian olives, pitted and cut into 1⁄4-inch pieces
1⁄4 cup drained capers, rinsed
1⁄3 cup red wine vinegar
1⁄4 cup sugar
1⁄2 tsp. ground black pepper
1⁄4 cup chopped fresh flat-leaf parsley
1⁄4 cup chopped fresh basil
Put eggplant in colander. Toss with 2 Tbs. salt. Drain 1 hour. Boil celery in salted water until just tender. Rinse in cold water, drain. Heat 2 Tbs. oil in a pot over moderately high heat. Sauté 3⁄4 of garlic until golden. Add tomato paste and cook, stirring, 1 minute. Add tomatoes with juice, reduce heat and simmer, uncovered, stirring occasionally, until thickened, 20 to 25 minutes.
Gently squeeze eggplant to remove moisture. Pat dry. Heat 1⁄4 inch oil (about
2 cups) in a 12-inch heavy skillet over moderately high heat. When a candy or deep fry thermometer registers 360 degrees, fry eggplant in 4 batches, stirring and turning constantly, until browned and tender. Transfer to paper towels.
Pour off all but 2 Tbs. oil. Reduce heat to moderate. Sauté onion, bell pepper and remaining garlic until golden. Add the tomato sauce, eggplant, celery, olives, capers, vinegar, sugar, pepper and 1 tsp. salt. Simmer uncovered, stirring occasionally, for
15 minutes. Allow to cool, then chill, covered, for 8 or more hours. Stir in parsley and basil before serving cold or at room temperature.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Louise Fiszer. She blogs her food at www.clickblogappetit.com. Contact her at [email protected].