By Amy Schmidt, Young Judaea Year Course, Los Angeles, CA
Our last two culinary adventures have taken us around the Mediterranean Sea. Earlier this month, our lesson was Italian-themed, and yes, we did learn to make not only spaghetti, but also gnocchi from scratch. I was partnered with my friend Ben on the tapenade while the others worked on the other sauces, including a fresh pesto and a tomato-garlic-basil sauce. We all came together to learn how to make the pasta and then the gnocchi doughs.
Unsurprisingly, everything was delicious, and the lesson made my day: I love gnocchi and have always wanted to learn how to make it. The next week’s lesson was a bit more local. It was supposed to be a chicken lesson, but the butcher didn’t have Tali’s order, so she switched it up and instead gave us a lesson in Israeli food. She taught us shakshuka, tahina, hummus, falafel, and an eggplant dish.
My friend Dani and I were partnered together to make the hummus, which was a good thing; our mutual love for garlic led us to make an incredibly delicious hummus. It was so good, in fact, that after we put it into its bowl, we even finished the leftovers out of the food processor with spoons. We ate on Tali’s roof; it was a beautiful day and we were surrounded by her herb garden, so it was one of the best meals I’ve had so far with the culinary group.
After we finished, Dani and I packaged up the rest of the hummus and brought it home to share with our roommates, all of who concurred that it was delicious. I can’t wait to see what this next time brings us!