The spaghetti squash we picked up from the CSA (community supported agriculture) last week was so big that we had to turn it into two meals. The first was the Roasted Spaghetti Squash with Maple, Sage, and Pecans, and this is the second. Unbeknownst to you, while we were making the former, we roasted the other half of the squash with butter, salt, and pepper. A minimal version because, at the time, we didn’t know what we’d do with that half. So we just roasted it, scraped out the insides, and packed it away for later.
Mini Bialys, or, as we like to call them, Babialys, are a traditional Polish or Jewish bread product normally made with onions and poppy seeds. Well, maybe the mini part isn’t traditional, but making them smaller means you can eat more, so let’s do it. Now, you might never have had, or perhaps even heard of Bialys before, but don’t let that scare you. They’re similar to a bagel, but without a hole — just a depression filed with caramelized onions. And, they’re tasty! So, let’s scratch up a bunch of Babialys!
Thirteen onions. That’s how many we had sitting on our counter, even though we’ve eaten them like crazy over the last couple of weeks. It seems as though we just get the number of onions down, and then, pow, more onions in our CSA share. We know why we get a lot of produce sometimes, but it still can be daunting when you have a small hill of onions with possibly more on the way. So, we decided to make something new with some of those onions: a Savory Onion Kugel. Now, to be honest, we’ve never made a kugel, have little idea of how to make a kugel, and we doubt that this would pass muster as a traditional kugel (they’re a generally sweet, traditionally Jewish dish), and it’s unlikely to be kosher, but we won’t let those little things stop us Scratchers.
Hamantaschen? What the heck are Hamantaschen? Basically, little filled, triangular-shaped cookies traditionally eaten during the Jewish holiday of Purim (we looked it up on Wikipedia to check as, not being Jewish, we have only very rudimentary knowledge of Jewish foods and customs). So, now that we know these are cookies; what’s up with the savory filling?
Nope, not misspelled. We are indeed making pletzels today. What, you’ve never heard of pletzels? Well, we hadn’t heard about them either, until we borrowed Modern Jewish Cooking, by Leah Koenig, from the public library. Now, we aren’t Jewish, but, that doesn’t matter much, because this book has a lot of great-sounding recipes, including pletzels, that can be enjoyed by anyone. Even if they’re Gentiles. So, what are pletzels, anyway?