Tag Archives: Georgia

The Gospel of Curry Garbanzo Fries w/Cilantro Lime Yogurt

5 Jan

fries title

Let’s talk for a minute about gospel choir. I love gospel music. I love hip hop, soul, funk, R&B, and basically anything that played on V103 in the 90s (Atlanta folks, you know what I’m talking about). I didn’t discover gospel music though until I went to college, which I get is a weird place for a Jewish girl to pick up gospel music, considering the fact that I went to a private, Presbyterian liberal arts college located in the middle of Amish country, Ohio. But pick up gospel music I did. Just how much did I pick it up? So much that I ended up getting a solo during my freshman year called, Near the Cross.

Now, before you start hurling knishes at me in the name of blasphemy, let’s back up a minute or two to dissect how it is a Jewish girl finds herself singing about Jesus in a large church auditorium in front of hundreds of people.

I grew up loving music. As a children of the 80s, my brother and I listened to everything from Run DMC and the Beastie boys to Michael Jackson and Madonna. However, we also were raised by a Jewish mother and if you think we went through life without listening to Barbra Streissand’s The Broadway album, you’d be crazy wrong. A direct result of listening to this album on repeat during the 7 hour car ride from Atlanta to Louisville, KY where our grandparents lived (there was also some Neil Diamond and Dan Fogelberg thrown in there to spice things up), was my undying love for show tunes and of course, Stephen Sondheim. When it was discovered that I had a decent voice and I loved singing, my mom started me with piano lessons and eventually voice lessons. The piano didn’t stick but I loved my vocal coach, who looked a lot like Annie Potts’ character from Ghostbusters, Janine Melnitz. My coach also happened lived in what can only be described as a gingerbread house that was shrunk in the wash and had an affinity for Yorkshire Terriers so visiting her once a week was a trip. It was like visiting your weird Aunt that never had kids and spent all her money on crap from the Home Shopping Network (before it was dubbed, HSN) and portraits of her dog dressed as various historical figures but who also just happened to be crazy talented too. She taught me amazing technique and to appreciate my alto voice, which led me to gospel music.

Nowadays I relegate my singing to Israeli karaoke bars and the shower.

Nowadays I relegate my singing to Israeli karaoke bars and the shower.

In choral music, the alto is rarely going to get a solo. It’s not quite high enough and most popular choral arrangements are written to showcase the soprano or highest female vocal range. When I entered college and wanted to fill my need for singing, I joined the regular ol’ choir. It was nice enough. We sang traditional hymns and the like but it just wasn’t doing it for me. Then a friend told me about the gospel choir and I figured I was already singing hymns in the regular choir and neither we’re going to take me up on my offer to try out “Light One Candle” or even Barbra’s version of Jingle Bells so what does it matter? Might as well give gospel choir a shot. Well my friends, let me tell you, even the warm-ups during gospel choir rehearsal were soul-shattering. I mean the first time I heard all of our voices in that soulful harmony I gotta admit, I got a little teary-eyed. This was exactly what I was looking for. And, to top things off, by the fifth or sixth rehearsal, our Director asked me to audition for a solo that required an alto. When she told me the name of the song I hesitated a bit and then decided to quietly mention that I am, in fact, Jewish and would she mind that. Well, of course she didn’t mind that because yes, the song was about Jesus but more than anything, the song was about faith, which led her to ask me if I felt comfortable singing a song about faith. That, I did not have a problem with. Of course, I was a little concerned that folks might think I had converted. I also, quite inexplicably, felt very strongly that somehow, my childhood rabbi would find out about this and haul me back to Sunday School so I wore the biggest Star of David necklace I could find come performance day, you know, just to be clear about things.

Garbanzo fries, a close up

Garbanzo fries, a close up

I don’t really remember what happened to the gospel choir or why I stopped attending rehearsals after my freshman year but that solo was to be my one and only foray I to gospel music stardom. I have no real connection between my need to tell you the story of my onetime solo except that lately, I’ve been thinking about all those little incidences of life that add up to make the person we are today.  I think about the person I was in college or in high school or even in my twenties and the person I am today and I can see some stark differences—-mainly in the fact that I have a child, I’m married and I have a bit more confidence/sense of self—-but there are also a lot of similarities.  I would still get up on a stage and belt out a song about faith that just so happened to also be about Jesus.  I’m just not sure I’d do it at synagogue . . . or at the Jewish Day School I work at . . . or my kid’s Jewish day care center . . . or Shabbat dinner . . .

Garbanzo flour and water

Garbanzo flour and water

The mixture should be thick like cement.

The mixture should be thick like cement.

Curry Garganzo Fries with Cilantro Lime Yogurt

(Adapted from a Colicchio & Sons recipe)

Ingredients

Nonstick vegetable oil spray
2 1/2 Cups chickpea flour
1 Tsp. kosher salt, plus more
4 Cups low-sodium veggie broth
1 Garlic clove, finely grated
2 Tbsp. curry powder
1 Tbsp. Turmeric
1/2 Tsp. Ground coriander
1 Tsp. Sriracha
Vegetable oil (for frying, about 1  1/2 cups)

How:

1.  Lightly coat a 13×9″ baking dish with nonstick spray. Whisk chickpea flour and 1 tsp. salt in a large bowl, breaking up any clumps in flour. Make a well in the center and gradually pour broth into well, whisking to incorporate dry ingredients; add garlic, spices and Sriracha and whisk until batter is smooth.

2. Transfer mixture to a large heavy saucepan and cook over medium-high heat, whisking constantly, until bubbling and very thick (you will be able to see bottom of pan when whisking), 8–10 minutes.

3. Pour chickpea mixture into prepared baking dish and smooth top. Press plastic wrap directly onto surface and chill until firm, at least 3 hours.

4.  Turn chickpea mixture out onto a cutting board and cut into 3x½” pieces. Pour oil into a large skillet, preferably cast iron, to a depth of ¼” and heat over medium-high heat until oil bubbles immediately when a small piece of chickpea mixture is added. Working in batches, fry until fries are deep golden brown and crisp, about 2 minutes per side; transfer to a paper towel–lined plate and season with salt.

DO AHEAD: Chickpea mixture can be made and poured into baking dish 2 days ahead. Keep chilled.

See below for yogurt recipe

Using his brute-force to press down the mixture.

Using his brute-force to press down the mixture.

One more shot just cause.

One more shot just cause.

For Yogurt Sauce:

Ingredients:

1/2 Cup, Greek Yogurt
1 Tbsp,  Lime juice
Handful of cilantro, finely chopped

How:

Place all ingredients into a small mixing bowl and whisk together until well-combined.  Add addition lime or cilantro per taste.

Curry and Greek yogurt = yum!

Curry and Greek yogurt = yum!

The final plate

August Love Stories: Love Goes Gluten-Free

19 Aug
Getting goofy with my Misty Dawn.

Getting goofy with my Misty Dawn.

The third guest post in our August Love Stories comes from my beloved sister-in-law, Misty.  I honestly can’t remember a time in my life when Misty wasn’t there.  She’s been in my brother’s life since he was about 22 and I was 19.  She’s a constant in my life; I rely on her for every piece of advice I could ever need.  She’s my first call when I have a baby question.  I think I must have texted her about 20 times a week when my 1 year-old was first born.  Lucky for her, that’s gone down to at least five or six times a week now.  Her relationship with my brother was the first healthy relationship I ever really had the privilege of watching grow and mature.  Truth be told, I looked up to the relationship Misty shared with my big brother as something to aspire to.  It’s a relationship filled with love, communication, respect and loads of laughter.  Also, my brother is an entire foot taller than Misty.  Now that’s just too dang cute.

From Misty  . . .

I never said yes when he proposed.  I didn’t go wedding dress shopping.  Not even one time.   I was 24 years-old when my husband proposed and although we had been dating for three years at the time and I KNEW he was the ONE, it felt surreal.  I had just turned 21 when we met.  We had a very tumultuous dating relationship.  Now, if you go to “Uncle Google” you’ll see the definition of tumultuous is exciting, confusing, disorderly.  I can guarantee you our relationship was all three of those adjectives with a whole lot of love in between.

Five months before our engagement

Five months before our engagement

My husband, who also happens to be Whitney’s older brother, and I met in college.  But, of course we didn’t go to the same college.  That would be way too simple, and honestly we probably wouldn’t have stuck together if we did.  Our dating relationship was a long-distance one.  Our respective colleges were roughly a three-hour drive from one another.  This was also fourteen years ago, before the entire world thrived on cell phone usage and text messaging, so we actually had to really communicate with one another.  I would check my Hotmail account once a day praying an email from him would be there.  We would try and call each other as often as possible, but we were college students and long distance phone calls where you spent an hour on the phone weren’t cheap, ya’ll.  To say we had many ups and downs would be an understatement.  Long distance relationships are NOT easy, especially when you’re in college.  There were lots of road trips.   I honestly believe though, that because our relationship was long-distance and based on honest open communication while learning HOW to communicate with one another, we figured out some of the hardest parts of a partnership those first 3 years.

Eleven years later . . .

Eleven years later . . .

During one of those trips that he drove from Athens late at night, he started to run out of gas.  His car at the time constantly needed oil added, and he kept a case of oil in his trunk.  When he  realized he wasn’t going to make it all the way without adding fuel, he pulled in the gas station and quickly realized he didn’t have a single penny on him.  Luckily, he was in South Georgia and the gas station attendant let him trade the oil he had in the trunk of his car for gas!  When he finally arrived at my house, he retold the story with me laughing and feeling terrible all at the same time.  It was really late, even in college terms,  and we didn’t have a lot of food in the house. I knew he must have been hungry, so I went in the kitchen and made biscuits, he must have eaten four or five.

Our little family about 4 years ago (you can't see our baby girl.  She's strapped to my front).

Our little family about 4 years ago (you can’t see our baby girl. She’s strapped to my front).

When I graduated college I moved home to Atlanta and 5 months later he proposed.  We were engaged for exactly one year before we married.  Three years later we had a little boy, and two years after that a little girl.  Ten years of marriage and fourteen years after we met, life is wonderful, hard and busy.  Both of our kids have dietary restrictions, mainly gluten and dairy, so when it comes to cooking I have to get creative.  When we first went gluten free, the thought of not having biscuits terrified my husband.  One evening, I decided that we could have them and set out to make almond flour biscuits.  Now, these biscuits aren’t the biscuits my grandmother makes, but they are an amazing substitute for those with dietary restrictions and they are gluten and dairy free!  Every time I make biscuits, I think of my man and that long drive in the middle of the night.  It makes me smile and remember, just how far we’ve come.

Biscuits ready to be enjoyed

Biscuits ready to be enjoyed

Almond Flour Biscuits

adapted from Elana’s Pantry

What?

5 cups of blanched almond flour

1 tsp of celtic sea salt

1 tsp of baking soda

½ cup of Earth Balance natural buttery spread (soy free)

4 eggs

2 tbsp honey

How?

Preheat oven to 350.  In a medium bowl combine almond flour, salt and baking soda.  In a large bowl combine Earth Balance, eggs and honey. I found it easier to mix the wet ingredients if I melted the earth balance a little.  Stir dry ingredients into wet ingredients until a nice dough forms.  Line 2 baking sheets with unbleached parchment paper.  Proceed to drop biscuits onto baking sheets using a large spoon, mine are about 2 ½ inches wide and 1 ½ inches tall.  This gave me 17 biscuits total.  Bake for approximately 15 minutes, until biscuits are browned on the bottom edges.  Enjoy!

A biscuits best friend? Coconut-milk soaked fried chicken!

A biscuits best friend? Coconut-milk soaked fried chicken!

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