It’s not every day this writer has the honour and the pleasure of breaking bread with Norene Gilletz- one of Canada’s best selling cookbook authors, Kosher food experts and inspiration to a whole generation of good food lovers. When Norene extended an invitation to partake of the Jewish Sukkot celebration of the fall harvest at her friends Cheryl and Len Goldberg’s home, there was no way a curious food lover could say anything but thank you and yes please!
How to Dine Under the Stars
Norene explains that these harvest meals are often eaten in a Sukkah, an outdoor structure where the roof is often covered with branches to symbolize its temporary nature and so that you can see the sky through the branches (yes, you can Google how to do this in fact). Norene’s family is scattered all over the country and her family wasn’t very religious when she was growing up, but friends in the Toronto area have taken her in like one of the family during any Jewish holiday where food and community are all key to keeping those bonds of kinship strong. It’s one of things this writer most admires about the Jewish community.
Our Fall Harvest Feast
At Cheryl and Len’s lovely home, the guests were treated to chicken liver pate, a hearty soup, brisket, vegetables and for Len the vegetarian, Indian style chickpeas and lentils! Norene adds, “Vegetarian dishes reflect the harvest, so dishes which are made with squash and other root vegetables, and/or grains and legumes are very popular. And if you’re eating outside, the Sukkah isn't heated, it's common to serve hot dishes such as soups and stews.”
Cheryl is a tremendous hostess and cook who delights in regaling her guest with dish after fabulous kosher dish. Her recipe book reflects generations of detailed note taking from her aunt, mother and other fine family cooks. The recipe shared here however, comes from Norene Gilletz herself- the perfect cold-weather warmer any time you feel like comfort in a bowl.
Thank you Norene, Cheryl and Len for sharing your home, heritage, culture and table with this appreciative diner!
ROASTED SQUASH SOUP RECIPE
Adapted by Norene Gilletz from her upcoming cookbook, The NEW Food Processor Bible, 30th Anniversary Edition (Whitecap, February 2011)
Norene writes: “All the cooking for this flavorful, fat-free soup takes place in your oven! It can also be made with a combination of butternut, hubbard and/or acorn squash.”
Ingredients:
- 2 1/2 to 3 lbs (1.2 to 1.4 kg) butternut squash
- 4 or 5 cloves garlic
- 1 large onion (unpeeled)
- 2 large, firm apples, unpeeled (e.g., Cortland)
- 3 cups vegetable broth (low-sodium or regular)
- 1 cup skim or soy milk
- salt and freshly ground black pepper to taste
- 1/4 tsp chili powder
- 1 tsp curry powder or ground cumin
- 1/2 tsp dried basil
Method:
- Preheat oven to 400°F
- Cut squash in half lengthwise and scoop out seeds. (It will be easier to cut if you microwave it first for 5 minutes on high.) Place cut side down on a sprayed foil-lined baking sheet.
- Wrap garlic cloves in foil. Rinse unpeeled onion and apples, pierce skin in several places with sharp knife and place on baking sheet along with garlic and squash. Roast for 45 minutes, until tender. Don’t worry if apples burst open during cooking. Remove pan from oven. When cool enough to handle, discard skins from squash, onions and apples. Discard apple core.
- Steel Blade: Place squash, garlic, onion and apples in processor bowl. Process until smooth, about 25 to 30 seconds, scraping down sides of bowl as needed. You will have about 4 cups of purée. Transfer mixture to large saucepan or microwavable bowl; stir in broth and milk. Add remaining ingredients and heat until piping hot.
Yield: 6 servings. Keeps 3 days in the refrigerator. Reheats and/or freezes well.
Mary Luz Mejia - Colombian-born and Canadian raised. After earning an honours History degree from Queen's University and a Journalism post-grad diploma ...
