Home Food BATHURST STREET KITCHEN COOKBOOK SHARES MARVELOUS MEMORIES

BATHURST STREET KITCHEN COOKBOOK SHARES MARVELOUS MEMORIES

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Good Shabbos, Shabbat Shalom! When you travel along the busy Bathurst Street corridor in Toronto before Shabbat, you’ll see people shopping for challahs and baked goods at Grodzinski’s, Hermes, or Isaac’s Bakeries, buying their brisket and chicken from Savours or Toronto Kosher, picking up some prepared dishes from Ely’s, or shopping for fruits, vegetables and other kosher grocery products from Kosher City. Some will stop in for a quick bite at TovLi – perhaps pizza, falafel, or Greek Salad.

The Bathurst Street Kitchen: Much More than a Cookbook, was named in honour and recognition of the Bathurst corridor, a vibrant area of Jewish settlement in Toronto. For over a century, beginning at Queen’s Quay and now extending north past Richmond Hill, Bathurst Street and its surrounding areas have been home to Jewish immigrants from all over the world and also to many who were born here. About 80% of Toronto Jews live within a mile of Bathurst Street and the corridor is lined with restaurants, synagogues, schools, businesses and homes. At its heart is 4600 Bathurst Street and the offices of UJA Federation of Greater Toronto and many of its agencies, all dedicated to serving the Jewish community.

The community cookbook project that evolved into The Bathurst Street Kitchen was inspired by Lori Rosenthal, a past Chair of UJA Women’s Philanthropy. She was searching for a meaningful, hands-on community project to help support and fund the wonderful work that UJA and its agencies do in Toronto, Israel and worldwide. Karine Krieger and Elisa Morton Palter, were the Chairs for this heartwarming cookbook, which contains recipes and memories from hundreds of home cooks and chefs, and their recipes and personal memories.

READ: BEYOND BALLS AND SLOP PILES: A BRAVE NEW WORLD OF JEWISH DINING 

You’ll find recipes for such culinary treasures as ‘United Bakers’ Dairy Restaurant Blintzes, Emma and Sam Lottman’s Gefilte Fish, Sara Goldman’s Shabbat Chicken, Max’s Apple Berry Crisp, Grandma Rose’s Famous Chocolate Mousse Cake, and Nanny Mollie’s Mandelbroit.

The Bathurst Street Kitchen: Much More than a Cookbook, is a delicious, diverse compilation of traditional and contemporary recipes, some inherited, others borrowed or created by the many contributors. This culinary legacy makes a wonderful hostess gift for the upcoming High Holidays. To order books, contact Karen Cooper, 416-635-2883, ext. 5135 or visit the online page.

The following recipes are excellent choices for Shabbat or would be ideal for the upcoming High Holidays. B’tayavon, Es Gezunterheyt – enjoy in good health!


 BABA SARAH’S OVEN FRIED CHICKEN

Contributed by Adell Shneer:

“My Baba Sarah was a fabulous cook. She made this chicken, which was called ‘Chelzelah Chicken,” as the coating resembled the flour mixture used to stuff kishka. In our family, we affectionately renamed this ‘Baba’s Chicken’ in her honour. This recipe is simple, foolproof and a crowd favourite. I always find someone in the kitchen nibbling on the crispy bits that have stuck to the baking sheet; usually it’s my husband, Michael!”

1/2 cup all-purpose flour

1 1/2 teaspoons kosher salt

1 1/2 teaspoons garlic powder

1 teaspoon paprika

1/4 teaspoon paprika

1/4 teaspoon pepper

1/4 teaspoon dry mustard

1/4 cup vegetable oil

8 chicken breasts, thighs or legs

Preheat oven to 375 F. In a bag, shake together flour, salt, garlic powder, paprika, pepper and mustard powder and set aside.

In a small saucepan, warm oil. Coat each chicken piece in oil, then shake in flour mixture. Place in single layer on well-greased baking sheet. Bake until golden, crisp and juices run clear when chicken is pierced, about 1 hour.

Tips & Advice: This is just as good the next day straight out of the fridge so plan to make enough for leftovers.

Number of Servings: 8


MURRAY HOUSE POTATO PUDDING 

Contributed by Lorraine and Aubie Himmel and the late Peggy Silver:

“This recipe was from Murray House Caterers, who operated in Toronto from 1939-75. They were one of the first independent kosher caterers in Toronto. Their ‘Hashkachah’ came from Rabbi Ochs. Lorraine’s mother and father, Dora and Jack Arons, founded the business which had its first home on Murray Street with a main dining room that seated 75. They then moved to Beverley Street with a main dining room that seated 450 people and from there they moved to Steeles Avenue where the dining room seated 1000 people. When Abba Eben came to Toronto, he spoke at the Murray House and they squeezed 1200 people into the building with people sitting in the hallways!”

1 (9 x 13”) disposable tinfoil container; oil for greasing pan

20 medium sized potatoes, medium diced

8 medium sized onions, medium diced

12 large eggs

1 1/2 cups flour

1/2 cup matzah meal or breadcrumbs

2 teaspoons baking powder

2 tablespoons salt

1 teaspoon pepper

The night before: Peel and cut the potatoes into a medium dice. Place in large containers and cover with water. Refrigerate overnight.

Assembly:

Preheat oven to 350 F. Place diced onions in a bowl. Crack the eggs into another extra-large bowl. Mix the dry ingredients together in a third bowl and then add to the egg mixture, stirring to combine. Drain the raw potatoes and puree (grate) in batches in the food processor until smooth. Add each batch of pureed potatoes to the egg mixture and stir. Puree onions in batches until smooth and add to potato and egg mixture; stir to combine thoroughly. Grease the foil pan with oil and sprinkle with matzah meal or breadcrumbs. Add the pudding mixture to the pan and place pan on cookie sheet. Sprinkle with more matzah meal crumbs and bake in oven uncovered for 90 minutes. Cool completely on wire rack.

Number of Servings: 8–12


SHIRLEY’S NOODLE KUGEL 

Contributed by Corrie Gancman and Debbie Bank:

“Friday night dinners and Jewish holidays were always special because we knew that our mom, Shirley, was going to bake her sweet delicious noodle kugel, which had been passed down from generation to generation. As soon as you walked into her house, you could smell the pineapple. As our mom cut the kugel into squares, we always waited around to scrape the crispy noodles that were stuck to the bottom and sides of the Pyrex.

Since our mom is no longer with us, it is our turn, and one day, it will be our children’s turn to continue with family tradition. As we bake her kugel, we feel her with us and can still hear her giving us instruction, ‘the secret to a perfect kugel is warming the oil up for 5 minutes before pouring the ingredients into the Pyrex.” It would have been our mom’s pleasure to share this recipe. Enjoy!”

1 package wide egg noodles

5 eggs

1/2 cup white sugar

1 can crushed pineapple, drained

1/2 cup vegetable oil

1 (19 ounce) jar applesauce

1 teaspoon lemon juice

1 teaspoon vanilla

2 cups crushed corn flakes

1/2 cup brown sugar

Cinnamon to taste

1/4 cup raisins (optional)

Preheat oven to 350 F. Boil noodles according to directions on package. With an electric mixer, beat together eggs and white sugar until foamy. When noodles are cool (very important), mix together with egg and sugar mixture and set aside. Combine pineapple, vegetable oil, applesauce, lemon juice, and vanilla by hand and add to cooled down egg/noodle mixture. Raisins are optional.

Grease 9 x 13” Pyrex with oil. Warm Pyrex in oven for 5 minutes before pouring in ingredients. Once Pyrex has been warmed, pour mixture into Pyrex.

Topping: Mix together corn flakes, brown sugar and cinnamon (to taste). Sprinkle on top of noodle mixture. Bake at 350 F for 1 hour.

Tips & Advice: Freezes well.

Number of Servings: 15 squares or more


Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of 12 cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer and cookbook editor. Norene lives in Toronto and her motto is, “Food that’s good for you should taste good!” For more information, visit her website www.gourmania.com or email her at goodfood@gourmania.com.

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