When asked why I enjoy working with the senior population, my answer always takes me back 33 years when my beloved father, Sol Popper of blessed memory, passed away at the age of 53. His untimely passing did not afford me the pleasure of watching him age. Therefore, it truly warms my heart to work for an organization that takes such pride taking care of our mothers and fathers and in honoring them. By doing this, I honor my father.
For 21 years, my father enriched my life and taught me everything I know today about enjoying good food. Growing up in Florida, I was very spoiled by the Kosher delis we would frequent. My father would say, “Let’s start out with an appetizer!” We would always have chopped herring with crackers and challah. For the main course we would enjoy brisket with a knish.
At Tamarisk, we have chef specials for both lunch and dinner along with a menu with a wide variety of culinary options. Our meals call to mind wonderful memories and familiar tastes for our residents and staff. I often find myself thanking Executive Chef Deb Blazer for constantly giving me signs from my father, because on the special menu board in the dining room, so many traditional favorites are often highlighted. Deb replies, “That’s because your father was so special to you.”
It is my hope that when you prepare these recipes, they will remind you of a wonderful meal you have shared with someone special.
If you would like to be my guest and share stories and a meal together, please call me at 401-732-0037 or contact me by email Susana@tamariskri.org.
1 5 pound beef brisket
1 pound yellow onions
8 ounces low-sodium onion soup mix
1 cup ketchup
1/2 cup honey
2 tablespoons Worcestershire sauce
4 tablespoons mustard
Peel and slice onions, place them on the bottom of roasting pan. Place the brisket on top of the sliced onions.
Put all the ingredients on top of the brisket and massage into the brisket until everything is mixed together.
Cover the brisket with water and seal it with foil. Bake at
325 degrees for 4 hours.
8 pounds potatoes
1/2 pound margarine
3 onions diced
1/2 cup chopped parsley
4 eggs, beaten
Oil for sautéing onions
4 puff pastry sheets
Boil potatoes until very tender. Melt margarine and oil together. Add onions and fry until golden. Drain potatoes and mash until smooth. Stir in onions, parsley, salt and pepper and eggs.
Cut puff pastry in half, then in thirds so you have 6 squares out of each sheet. Put 4 ounces of filling in the middle and pull corners then sides of the pastry to completely cover the filling.
Place on baking sheet seam side down. Brush with egg wash and bake at 350 degrees until golden brown.
1 quart-size jar of herring in wine sauce
1 apple peeled and cored
1 hard-boiled egg
1 teaspoon sugar
Place pieces of herring and onion from the jar in the food processor.
Add the apple, the hard-boiled egg and sugar. Pulse until fine but not mushy. Add bread crumbs if needed for texture.
Serve with crackers.