Life in Israel–just a little more bearable
One thing I miss terribly about America is the ice cream. Ice cream available in Israel is mostly junk, and the good stuff is too expensive except for an occcasional treat. So I have recently discovered the world of home-made ice cream. I knew that ice cream makers existed, but I mistaken believed that the cost of quality ingredients would be prohibitive. Happily, I was wrong. My friend gave me her manual machine for a while (she has an electric one) along with a list of recipes and I set about making some. I noticed that the recipes are very flexible and you can use either milk, milk and cream, or yogurt, sugar, and flavorings. We put in a combination of ripe mango and smushed plums retrieved from the daycamp backpack. All in all about NIS 6-8 for the whole thing, including the cream. Indescribably delicious–well worth trying. I had bought cones for the daycamp but they clearly were superfluous. And the kids just love to crank up the machine.
I also experimented making an American product that is still generally unavailable in Israel–tortillas. I remember buying Ortega tacos a few times when we lived in the US. In honor of Mexico day in our daycamp, we made flour tortillas for dinner last night. The recipe called for kneading the dough, letting it rest, rolling it into balls, resting again, rolling out the balls into rounds, and briefly cooking in an ungreased pan (my heavy, stainless flat frying pan worked great and my 10yo son managed the flipping all on his own).
Here are some recipes. Scroll down for both flour and corn tortillas.
I used water instead of milk, and they all went. We filled them with cooked beans and rice that I already had in the house, salad and some fake salsa because the only hot peppers in the house were in the form of cayenne pepper (known as paprika harifa in Israel, not to be confused with paprika metuka or what sells in America as good old paprika). Something different for the nine days. Actually, for me the hardest part about the restriction on meat for the first nine days of Av is what to do with the Shabbat leftovers. I have to make sure that everything I serve is either easily frozen, pareve, or in a quantity guaranteed to disappear before the end of Shabbat.
Speaking of cooking, we had a bit of an adventure last Friday. On Thursday evening I prepared a tray of chicken with lemon and garlic and put it in the refrigerator to sit. I wanted it freshly cooked late Friday. At some point around 2 or 3 o’clock I realized I had put it in a dairy pan. I have a dairy pan identical to my meat one, they are all made for my dual oven but we put a wire on the dairy one–I guess that’s not enough! Now, usually there wouldn’t be any problem because everything was cold, but lemon and garlic can be an issue and render things non-kosher. Finally, about two hours before Shabbat we spoke to a rabbi and got the okay. Otherwise I would have had to defrost a chicken very fast. He did say that we had to kasher the tray. At any rate, our chicken was very fresh and delicious!




