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Cooking with Temple
Temple’s chef Emma and her aspiring foodie sidekick Susan joined forces to present a virtual cooking and conversation hour on cooking for Sukkot.
Stuffed Eggplant (M’hasha)
Presented by Emma
- 10 small eggplants, cored, the inside chopped
- 1 onion, chopped
- 4 cloves of garlic
- A bunch of parsley, chopped (stem and leaves separate)
- 2 tbsp brown sugar
- Juice from 1 lemon
- ⅓ can of tomatoes
- 1 ½ lbs ground beef
- Pepper and salt to taste
- Mix ⅔ can of diced tomatoes, ½ can of water, lemon juice (about 3 lemons), about 4tbsp of brown sugar, salt and pepper to taste. Bring to a boil and set aside.
- Sauté onions, eggplant core, parsley stems in oil; season with salt and pepper.
- Add tomatoes, lemon juice, sugar, and adjust the seasoning (it should taste sweet and sour).
- Mix the ground beef with the parsley leaves, and season with salt and pepper.
- Add the eggplant/tomato mixture to the ground beef, mix first with a wooden spoon and when the mixture is cooler, mix with your hands until well incorporated.
- Stuff the eggplants with the mixture.
- Put the eggplants in a pot and pour the sauce around them until sauce reaches the edge of the eggplant. Cook on medium heat for about 20 minutes, then lower the heat and simmer until cooked and the tastes have developed. Adjust the seasoning, and serve with rice.
Pumpkin with Everything Good
(Adapted from Dorie Greenspan)
Presented by Susan
- 1 pumpkin, about 3 pounds (I like pie pumpkins/sugar pumpkins)
- Salt and freshly ground pepper
- 1/4 pound stale bread, cut into 1/2-inch chunks (dried stuffing also works)
- 1/4 pound cheese, such as Gruyère, cut into 1/2-inch chunks (any melting cheese like cheddar – or a mix of cheeses – will work!)
- 2-4 garlic cloves, minced
- About 1/4 cup chopped fresh chives (you could also use scallions)
- 1 tablespoon fresh thyme
- 1/3 cup (or more) heavy cream (you can use a mix of cream and milk if you prefer a lighter dish)
- Pinch of grated nutmeg
Center a rack in the oven and preheat to 350 degrees F. Line a baking sheet with a silicone mat or parchment, or find a casserole dish with a diameter that’s just a tiny bit larger than your pumpkin. (If you bake the pumpkin in a casserole dish, it will keep its shape, but you’ll need to serve it from the casserole. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a stuffed pumpkin with a baked shell isn’t always easy. I usually prefer to take the risk, as the presentation is pretty great!)
Using a sharp and sturdy knife, cut a “lid” out of the top of the pumpkin. You want to cut off enough of a lid to make it easy to get inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin (this is a great job for kids). Season the inside of the pumpkin with salt and pepper, and put it on the baking sheet or in the pot.
Toss the bread, cheese, garlic, and herbs together in a bowl. Season with pepper and stuff the mix into the pumpkin. The pumpkin should be well filled. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. You want enough cream that the ingredients are moistened but not so much that it looks like soup. (Both the filling and the cream are a bit to taste and to the eye. I always think more cheese is better! You will likely need to adjust, depending on the size of the pumpkin).
Put the top in place and bake the pumpkin for about 2 hours (checking after 90 minutes) or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced with a knife (like testing a cake). Remove the top during the last 20 minutes of cooking to bake away any liquid and so the stuffing can toast a bit. When the pumpkin is ready, carefully bring it to the table.
This is also great with cooked rice (especially if you can’t have gluten – it is more of a risotto), peas, kale, or apples and chestnuts.
And, what to do with all of those pumpkin seeds?
- 1 1/2 cups pumpkin seeds
- 2 teaspoons salt, plus more for seasoning
- 2 teaspoons olive oil
- 2 teaspoons spice blend of your choice
Heat the oven to 350 degrees F. Line a baking sheet with parchment paper. Fill a medium saucepan with two cups of water and season with 2 teaspoons salt. Bring to a boil. Meanwhile, clean the pumpkin seeds you have scooped from your pumpkin in a bowl filled with cold water. Add the cleaned seeds to the boiling water and simmer for five minutes. Drain and pat the seeds very dry. Place the seeds onto the prepared baking sheet. Add the oil and any spices then toss until well coated. Spread the seeds into one layer. Bake, stirring at least once, until golden, between 10-20 minutes, depending on the size of the seeds.