Yiddishland is a podcast that explores the evolution of Ashkenazi Jewish cuisine. Join us in the kitchens of the chefs, writers, recipe developers, and home cooks who are expanding upon the possibilities of Jewish food on their own terms.
info_outline The Mexican-Jewish Flavors of Masa Madre 01/31/2023
The Mexican-Jewish Flavors of Masa Madre After kicking things off in my hometown of Cleveland, Ohio with , we’re heading west to Chicago for a chat with Tamar Unikel, co-owner of the Mexican-Jewish bakery, . Tamar and I chat about the meals she ate growing up in Mexico City and how she blends Mexican and Jewish flavors. If you’re in Chicago, you can learn more about pre-ordering, pick-up, and their local retailers at . On the next episode of Yiddishland, we’re hanging out in my backyard of Berlin with Laurel Kratochvila of to talk about the return migration of Jewish culinary traditions to Europe and how you can support the second year of .
info_outline Kashrut and Koji with Jeremy Umansky 01/24/2023
Kashrut and Koji with Jeremy Umansky Jeremy Umansky is the owner behind in Cleveland, which was nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. Jeremy himself was nominated Best Chef Great Lakes in 2020. But he’s also known for his work with koji, an East Asia mold used to ferment veggies and meats. In 2020, he co-authored the book Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation, itself nominated as a finalist for the 2022 James Beard Media Awards. Jeremy and I chat about his interpretation of kashrut and why he believes it needs a 21st Century update before turning our attention to koji, how he uses it as his deli, and what Jewish food means to him. Larder's Latke Sundae Makes approximately 10 3” diameter latkes Ingredients 2 large Carola potatoes 1 pint schmaltz or vegetable oil Salt to taste Instructions Preheat your oven to 350°F. Place potatoes on a parchment-lined baking sheet and bake for 30 minutes. Remove the potatoes from the oven and allow them to cool just enough to handle, about 15 minutes. While the potatoes are still warm, but cool to the touch, grate them on a box grater or by using a food processor. Season the shredded potatoes with salt to taste. Heat the schmaltz over medium heat to 350°F. Use a thermometer to ensure accuracy. Form the shredded potatoes in muffin tins to make bowls for sundaes. Remove from tin and fry the latkes in the schmaltz until they are golden brown on both sides. If the latkes are not completely submerged in the schmaltz you will have to flip them. Serve with your sundae of choice in the latke bowl.
info_outline Welcome To Yiddishland 01/24/2023
Welcome To Yiddishland Welcome to Yiddishland! This is a project I’ve been working on for a while now where I take people into the creative kitchens of Jews all across Yiddishland, which I’m roughly defining as anywhere the descendants of Yiddish-speaking Jews have ended up in the world. Now before I hand the mic over to my guests for the rest of the podcast, I figured I ought to answer the obvious question: Why me? Why am I hosting this thing? But hey, if you don’t really care about me or why I’m doing this thing and you just want to get straight to the kitchen with our guests, then I’ve got good news for ya! I’ve uploaded the first official episode simultaneously with Jeremy Umansky from Larder Delicatessen & Bakery in Cleveland, Ohio. So you can skip ahead to that if you want. If you do want a little context, then stick around.