Thursday, January 31, 2008
This tastes better than it looks.
I tried one last soup recipe from my new cookbooks. Cholent is a Jewish stew usually made on the Sabbath. It's started at sundown Friday night, and then cooks at a low heat until Saturday lunch. Traditionally, cholent is a combination of beef, beans, potatoes, lentils, and carrots. The more ingredients the better. Just like Italian grandmothers and their tomato sauce recipes, every Ashkenazic Jewish family has their own cholent recipe. This one from Veganomicon is full of kidney beans, butter beans, lentils, tvp chunks, potatoes, and carrots. It was flavored with caraway seeds, and I'm not sure what I think of them yet. Caraway is the seed used in rye bread. I took the cholent over to a friend's house, and he thought the lentils were rye. Don't worry, I didn't know what to say about that either. Other than baking rye bread (you know how I feel about yeast), anyone have a favorite way to use caraway seeds?