Food A Difficult Time Shivah meals mean more than just food. T ANNABEL COHEN Special to the Jewish News he word shivah is never said with a smile. Literally meaning the number "seven" in Hebrew, Jewish law requires that shivah is "sat" — that is, observed — for seven days after a family member is buried. During this time, mourners nei- ther work nor play. Observant fami- lies watch no television, perform no chores, and don't- shave or primp. Just as clothes are torn to signify loss, the shivah period is a time for humility and disruption of the nor- mal routine. It is a time for explo- ration of feelings and a time for reflection on the life lost. For one week, everything is different, with- out distractions. An important element of the shiv- ah journey, and the mitzvah of corn- forting the bereaved, includes meals. After the funeral, it is a mitzvah for family and friends to visit the house of mourning. All who enter the home ceremoniously wash hands before entering the home after the 'TN funeral — this is the official begin- 8/ 9 ning of condolence. Food is served 2002 82 — a consolation meal — brought in by friends and neighbors. Jewish law states that the first meal after the funeral is to be provided by others, as mourners are forbidden to eat their own food. Friends generally provide most meals during a shivah. This nourish- ment is not merely to feed the hun- gry, but serves as a sensitive reminder that life continues. The first meal served after a funeral is usually milchig with eggs and round foods included to symbolize life cycles. When possible, the act of cooking and serving a meal for the family of the bereaved is the best course. While it's often difficult to pre- pare large amounts of food for many, for those visitors who share in a family's grief, there is something about a home-cooked meal — or part of a meal — that seems so much more personal than a catered or restaurant meal. The following recipes to bring to a house of shivah are quick, uncom- plicated and; best of all, home- cooked. They'll be your own person- al way of showing mourners that you care enough to make your own during this difficult time. • THE EASIEST CHICKEN 3 whole chickens (about 3-4 pounds each) cut into pieces, or 2 chickens and 4 more breasts, with skin Olive oil 1-2 T. fresh minced garlic Kosher salt Fresh ground black pepper Dried dill weed Ground paprika Preheat oven to 400F. (If you have two ovens, preheat them both). Arrange all non-breast chicken parts in a large, disposable aluminum pan, skin side up. Arrange the breasts in a separate pan. Drizzle all the chicken pieces very lightly with olive oil. Sprinkle garlic over the chicken. Sprinkle the salt, pepper, dill and paprika over the pieces. Place the pans in the oven(s) and roast the chicken, uncovered, 40 minutes for dark meat, 30 minutes for white. Turn the pieces over and roast another 20 minutes. This step is essential, since juices from the chicken collected in the pan will make the meat juicy when turned over. If using one oven, it's possible the chicken may not be as brown as it should be. If this is the case, change the positions of the pans, placing the bottom pan on the top rack and the top pan on the rack underneath. Do not overcook chicken as it will need to be reheated. When done, arrange all the chick- en pieces in one pan (overlapping is fine), drizzle all the pan juices over and cover well with foil. Chill until one hour before serving. One hour before serving, place the pan of chicken in a 300E oven. To serve, arrange chicken on a large platter and drizzle the juices over. Makes 12 servings. SIMPLY ROASTED POTATOES 5-6 pounds small potatoes, such as red skin, Yukon Gold or white, unpeeled 1/4 cup olive oil 2 T. dried parsley flakes 1 t. dried rosemary, optional 2 t. kosher salt 1/2 t. black pepper 2 tsp. granulated garlic Paprika, garnish Preheat oven to 425F. If the pota- toes are more than 2 inches in diameter, cut them in half or quar- ter them. In a large bowl or disposable alu- minum pan, toss potatoes with the olive oil, parsley, rosemary, salt, pepper and garlic. Spread potatoes in one layer in the aluminum pan or a large roasting pan. Roast the potatoes, uncovered, in the middle of the oven, turning once or twice, until golden, about 40-50 minutes. To reheat, place the potatoes in a 250F. oven, covered, for 1 hour. Makes 12 servings. BASIC RICE PILAF 1/3 cup olive oil or margarine 2 cups fine noodles or orzo 3 cups long-grain white rice 6 cups chicken broth Fresh ground black pepper, to taste Salt, if needed, to taste 1/2 cup slivered almonds or pinenuts, lightly toasted Chopped fresh parsley, garnish Heat oil in a heavy, large saucepan over medium-high heat. Add noo- dles and cook, stirring until begin- ning to brown. Add one cup of rice and cook, stirring constantly until the noodles are very golden — be careful at this point, because they can burn very quickly. Add the remaining rice and broth. Cover the pan, bring to a boil, reduce heat and cook the rice until all the liquid is absorbed, about 15 minutes. Add pepper and salt, if needed. Serve garnished with almonds and chopped parsley. To reheat, transfer the rice to a baking dish and heat in a 250F. oven, covered, for one hour. Makes 12 servings. MIXED ROASTED VEGETABLES Use different vegetables as you wish: broccoli, cauliflower, eggplant, celery, fennel, onions, etc. You may also grill these for more flavor. 2 pounds asparagus spears, trimmed 3 medium zucchini or yellow squash, cut into thick diagonal slices 4 medium carrots, cut into thick diagonal slices 1/2 pound green beans, trimmed 12 large mushrooms, halved 1 red bell pepper, cut into thick slices FOOD on page 84