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March 15, 1991 - Image 106

Resource type:
Text
Publication:
The Detroit Jewish News, 1991-03-15

Disclaimer: Computer generated plain text may have errors. Read more about this.

FOOD

PASSOVER .. •

A time for family.
A time for reflection.
A time for s a At SCI N'

VEGETABLES
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AS 04 StASON SEAS° '

CANNED FISH

Captivating Memory
Of My Mother's Fish

SS

LAURIE SELIK

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DRESSING & CONDIMENTS

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SYRUPS & PRESERVES

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SEASON OFFERS OVER 100 DELICIOUS KOSHER FOR
PASSOVER PRODUCTS
From the Season Family to your family .. .
best wishes for a happy and healthy Passover

GOOD TASTE IS ALWAYS IN

M A. 5 C3 N `

Distributed nationally through Season Products Corp., Irvington. N.J.
— All Season Products are 0 endorsed Kosher for Passover.

A G L DELI & PRODUCE CO.

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6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666

SUNDAY 8 TO 3

OPEN MON. THRU SAT. 9 TO 6

BUMBLEBEE

SOLID WHITE MEAT
ALBACORE TUNA

99

EACH

WITH THIS COUPON
ONLY.
Limit 2

ALL SMOKED FISH
AND LOX PRODUCTS
KOSHER FOR PASSOVER

BY-CITY SMOKED
FISH CO.
DETROIT, MI

FINEST SMOKED FISH & DELI TRAYS

SPECIALS MARCH 15-16-17

94

FRIDAY, MARCH 15, 1991

Special to The Jewish News

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3 0DNALYYS

n my mother's house you
could say the religion is
in the food. It is Russia. It
is the great exodus. It is the
life-link between me and my
mother, my grandmothers,
my great-grandmothers.
It is the charoset (cement)
binding me to my siblings, my
cousins, our neighbors. This is
especially true with the mak-
ing of the gefilte fish.
For an entire day my
mother's dearest friends
gather in her food-jammed
kitchen. Their silk sleeves
rolled, they are ready to
sacrifice their manicures for
the making of "The Fish!'
Following my mother's in-
structions, they filet and
grind the Lake Superior
whitefish, filling industrial
sized, stainless steel bowls.
After they massage season-
ings into the raw, fleshy meat,
the real work begins: shaping
this potent mixture into at
least 100 of those un-
mistakable, hand-formed foot-
balls which are then boiled in
a cauldron filled with fish
heads.
The house reeks from that
odorous, misty steam, filling
your nose for hours and never,
ever leaving your memory.
It is this smell and long
hours needed to make "The
Fish" that drove me from my
mother's holiday kitchen 15
years ago and leads my father
to the golf course.
But now, with my mother's
invitation to Passover seder,

I

—0

my mind is void of anything
traditionally spiritual. In-
stead my memory is driven by
my tastebuds recalling "The
Fish."
Flaky white, the fish flavor
is softened with the sweetness
of carrot and lightly accented
with white pepper. I like it
with a brush of white horse-
radish, each bit held by my
mother's good silver over the (.=.=\/
china taken but just for
Passover.
And I have to wonder, what
mysterious plan is this? I
chose tap dance classes over
Hebrew school, Venice Beach
Bohemia over a nice, subur-
ban marriage and suddenly =/\
"The Fish" is calling me
back, plunging me into fami-
ly memories and nostalgia
and longing for the distances
to be shorter.
Has my mother known this
N
all along? Is this the reason
she is up at 6 a.m. to start the
turkey, defrost the soup and
pick up some extra eggs on
the day she has invited 35
people to her home that will
sit 12 comfortably?
I'm beginning to believe
some higher, mystical ingre-
dient draws "The Fish" lovers
together. Whether knowingly
or not, my mother's gefilte
fish has infiltrated our
memories and, perhaps, writ-
ten an unanticipated
history. [11

, _/

Laurie Selik is working on
screenplays and a novel in
Venice, Calif Her parents live
in Farmington Hills.

Low-Cal Vegetable
Salads For The Holiday

With Passover and its tradi-
tional heavy foods, it might
be a good idea to think of
some vegetable salads for
holiday meals. These are from
the Jewish Low-Cholesterol
Cookbook by Roberta Leviton.

BROCCOLI AND ONION
SALAD
2 pkgs. frozen broccoli
1 medium red onion, cut
into thin slices
1 /2 cup Italian dressing
Cook broccoli according to
package directions. Place
drained, warm broccoli in a
shallow dish. Cover with
sliced onions. Pour dressing
over the vegetables. Chill and
serve. Serves 6 to 8.

HERBED CARROTS
6 medium carrots cut in
slices (fourths)
2 cups boiling water
1 /2 tsp. salt
3 tblsps. oil
11/2 tblsps. red wine
vinegar
1 /2 tsp salt
dash pepper
2 tblsps. chopped fresh
parsley
sps chopped, fresh
2 tbldi
ll.
Cook carrots in boiling,
salted water until tender —
about 10 minutes. Drain.
Beat the oil, vinegar, salt and
pepper together. Pour over
carrots. Add parsley and dill.
Chill before serving. Serves 4
to 6. ❑

N

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