Tenth of Tevet (Hebrew: עשרה בטבת, Asarah BeTevet), the tenth day of the Hebrew month of Tevet, is a fast day in Judaism. It is one of the minor fasts observed from before dawn to nightfall. The fasting commemorates the siege of Jerusalem by Nebuchadnezzar II of Babylonia—an event that began on that date and ultimately culminated in the destruction of Solomon’s Temple (the First Temple) and the conquest of the Kingdom of Judah (today southern Israel).
The day has no relationship to Chanukka, but it happens to follow that festival by a week. Whether the 10th of Tevet falls 7 or 8 days after Chanukka depends on whether the preceding Hebrew month of Kislev has 29 or 30 days in the relevant year.
I expect many of the shiurim listed in this post will work themes into the Jewish tradition of the fast the commemorate the start of Nebuchadnezzar’s siege of Jerusalem.
I am very delighted that even after Chanukah we have inspiring evenings out including a Dress It day in Tel Aviv. Right now I am squeezing out my butter crust dough. Starting with 250 grams and stretching it : my cheese is shredded in the fridge. Just need to start the pastry.
Maybe will attend this:
Thursday December 17th 8:00PM– 11:00ish
At Kehillat Yedidya, 12 Nahum Lipshitz Street, Baka Featuring:* Mike Pery – Jerusalem’slegendary Blues singer, performing your favorite blues, country, folk songs
* Ben Fisher – WordyFolk – Singer-Songwriter from Seattle, WA, USA.
With: Lev Friedman (Boston) and Liane Shalev & Lisa Sageev – M.C.Minna Bromberg 40 shekels, includes light refreshments. For more information: Philippa 054-752-1239; firstname.lastname@example.org http://www.youtube.com/jerusalemfolkevening
Facebook: Jerusalem Folk Music Evenings
More about the Musicians Lev Friedman his wife, Joyce, and their three daughters are all musicians. The family plays together on occasion in various configurations. They recently played at the 35th anniversary celebration of The Center for Mindfulness, a world renowned institute in Worcester, MA. Lev’s CD, Breathing Still, a collection of original songs, came out in 2008. Using both wit and poignancy, his songs explore life from the vantage point of experience and hindsight and are songs of love and hope for our time. He also has one EP of originals called Father Time. In the late70’s Lev taught finger-style guitar and songwriting at The Music Emporium inCambridge. Raising a family and running his business took him out of the music scene, but he never stopped writing and continued to perform occasionally in small venues, including the Newton Public Library and Club Passim. After ahiatus of 25 years, he birthed Breathing Still. Lev is the former proprietor of Kolbo Fine Judaica in Brookline, MA, which he owned and operated from 1984-2011. He is currently a student rabbi at Hebrew College in Newton andis also the founder of B’nai Or of Boston, a Jewish Renewal community based inWaltham, Massachusetts. You may find links to his music at: http://www.itunes.com/levfriedman and http://www.cdbaby.com/levfriedman
Manchester born Blues singer, Mike Pery, is something of a legend in the Jerusalem live music scene. His band , Mike Pery’s Blues Train hasper formed at just about every live music venue in Jerusalem and many major festivals including Woodstock revival fest and the Givatayim Summer Blues festival. Mike is also a classically trained Cantor and Voice coach. Ben Fisher is a singer-songwriter from Seattle.His musical background includes a decade of forced classical piano lessons,fronting a Mariachi band, and years of busking in Seattle. Morerecently, he has played the Doe Bay Festival, SXSW, Treefort Music Festival andour local Israeli Jacobs Ladder Festival. His new full length record‘Charleston’, produced by Noah Gundersen was released in February 2014. He nowlives, writes, and performs in Jerusalem.https://benfisher.bandcamp.com/http://www.seattleweekly.com/home/958960-129/summer-guide-2015-so-you-want
Basic Pie Dough for Spinach and Gruyere Quiches. Gruyere is not available in Israel.
Butter Quiche Crust:
INGREDIENTS: Butter makes the difference, butter makes it better
- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces about 15 ou.
DIRECTIONS: I had a parev frozen commercial dough that comes rolled in wax paper. I experimented by defrosting the roll: 465 gr. (1.1 oz)
There are 3 ingredients in the dough; The “3” in this ratio is flour. I like to use pastry flour because it contains less gluten than all-purpose flour and therefore creates a more tender crust, but all-purpose flour will work just fine if that’s what you have on hand. The “2” is fat. Butter is the most common type of fat used, but other solid fats will work as well. Lard produces some of the flakiest crusts I’ve ever tasted and I’ve successfully used coconut oil to create a vegan crust. I’ve even substituted chicken or bacon fat for a portion of the fat amount in savory applications. Whatever fat you choose, it must be cold and solid (no liquid oils as they don’t create the necessary air pockets for a light, flaky crust). The “1” is ice cold water. Not much to explain here, but I will say that I dissolve about 1/4 teaspoon of salt per batch to make the water extra cold.
So, now what? The amounts in the 3:2:1 ratio refer to the weight (e.g. 3 oz. flour, 2 oz. fat, 1 oz. water). With those exact measurements you could make a pie crust, but it would be quite small. To know exactly how much dough you need you must first know how big your pie pan is. A basic rule of thumb: one inch of pan equals one ounce of dough. Since all of my pie pans are nine inches, I almost always say that one batch is nine ounces, giving me the following recipe. Total 9 ounces.
my piece weighs 9 oz 240 grams. Assuming each portion should be about 75 grams of grain, I will increase to get 8 X 75 for a whole pie with 8 portions or 600 grams of pie crust.
I’ll add water flour and fat in the ratio called for 3 x 1.5 oz = 4.5 oz flour and will use some rye, and oat
2 x 1.5 oz = 3 oz. butter/ maybe slightly less since the dough already has fat
1 x 1.5 oz. = 1.5 oz. water
How did I come up with those amounts? There’s a little math coming your way, so bear with me. We need a total of 9 ounces, and we’re dealing with 6 parts total (3 parts flour + 2 parts fat + 1 part water), so:
9 oz./ 6 parts = 1.5 oz./ per part
3 x 1.5 oz = 4.5 oz flour
2 x 1.5 oz = 3 oz. fat
1 x 1.5 oz. = 1.5 oz. water
And that’s your recipe. If you’re making a pie that requires a top crust, just double the recipe
I was never a star student in math class, so if you need to digest that a bit, I totally understand. Take a moment…
So what if you don’t happen to have a kitchen scale? Never fear. One cup of flour weighs roughly 4.5 ounces. How convenient! And 1 ounce equals 2 tablespoons. With this in mind, here’s the same recipe as above for a single batch.
Now let’s talk method.
The most important step is cutting the cold fat into the flour. If you don’t do this, you’ll lose the flakiness, which, for me, makes pie worth every single calorie. The easiest way to do this is with a food processor. Add your flour and then your cold fat (cut up into smaller tablespoon-size chunks). Now pulse the machine until the mixture creates pea-size pieces of fat evenly distributed throughout the flour. With the machine running, stream in your water until the mixture forms a dough. You may need to add slightly more water if your mixture is too crumbly, but don’t add too much more or your crust will turn out tough. A little crumble is what you’re looking for and the uglier the dough, the better it tastes.
If you don’t have a food processor, you can cut your butter using a pastry blender, two butter knives (using the simple scissor cut method). Just put your flour in a bowl, add your cold butter or other fat and start cutting away until you get those pea-size pieces. Then make a well in the middle of your mixture, add your water and combine by hand until a dough forms. Then roll the packaged dough into a ball and incorporate the two into one ball. Then press the dough between two layers of baking paper. roll as thin as possible. Chill and roll more until your pastry dough fits into a spring form mold.
Done! Since the crust is placed on paper in the spring mold, i line the outside of the pan with aluminum foil.
Well, almost…if you’re just making a single batch, divide the dough, wrap the second half up tightly in single, nine-ounce disks and keep them in the freezer for future use. When you need one, pull it from the freezer and thaw it in the refrigerator overnight.
– See more at: http://strongertogether.coop/food-lifestyle/cooking/everything-you-need-to-know-about-pie-dough/#sthash.3saa5FHS.dpuf. Here’s a crumbly kind.
In a food processor, combine flour, butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to cup more ice water, 1 tablespoon at a time). Do not overmix.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough.
Place one disk of dough on a lightly floured piece of waxed paper. Rolling from center outward, form into a 14-inch round. Using paper, lift and wrap dough around a floured rolling pin; carefully unroll (discarding paper) over a 9-inch pie plate.
Gently fit dough into bottom and sides of plate. Avoid stretching or tearing dough. Using kitchen shears, trim overhang to 1 inch; fold under to form a rim. Crimp with fingertips and knuckle. Repeat with remaining disk of dough.
Spring Quiche, adapted from Simply In Season
1 cup milk, light cream, or evaporated milk
¼ tsp. pepper
Beat together and set aside.
9-inch pie crust or crumb crust such as above or potato crust (see below).Prepare filling (below) and pour into crust topped by egg-milk mixture and ending with a sprinkling of reserved cheese. Bake in preheated 425F oven for 15 minutes. Reduce the heat to 350F and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before cutting and serving.
Green Veggie Filling:
½ -1 c. chopped leeks, scallions, chives, garlic scapes or combination
2 c. chopped greens: spinach, arugula, kale, chard, turnip greens, or beet greens
1 c. chopped broccoli, peas, or other veggie, mushrooms.
1 c. shredded cheese: Swiss, cheddar, or other flavor. I used mozzarella, goat, white cheese, ricotta and haloumi.
Saute leeks scallions, etc. with broccoli, etc. in greased frypan for about 5 minutes. Add greens and cook until just wilted. Place cheese in bottom of crust, then top with vegetable egg filling mixture.
alternate Crumb Crust: or omit – this is very rich- I don’t use it as i like the browned cheesy topping
1/3 c. flour
1/3 c. whole wheat pastry flour
1/3 c. cornmeal
½ tsp. salt
¼ tsp. baking powder
1/3 c. butter, softened
Fresh or dried herbs (to taste, optional)
Lightly mix together dry ingredients. Cut in butter until crumbly. Pat firmly into bottom and sides of a 9-inch pie pan, adding a little water if needed to stick together.
3 cups uncooked potatoes (coarsely grated)
3 tbsp. oil
Mix together. Press into bottom and sides of a 9-inch pie pan. Bake in preheated oven at 425 until just starting to brown, about 15 minutes. Add filling and bake as directed in toaster oven. Let cool and remove from spring form as there will be liquid oozing and that needs to drain.