Friday, October 8, 2010

Cholent in the Frischman Houshold

I was asked by a patient whether we serve Cholent for lunch Shabbos afternoon. First, for those of you unfamiliar, cholent is a food that is made in a slow cooker. We start it Friday afternoon, and it is served for lunch on Saturday. The best cholent, in a similar way as, let's say, fine wine, cheese or the herb Chen Pi, improves with time, or in this case, with cooking. The way we make cholent is quite different from that which is customary. (A typical recipe would contain Meat, potatoes, a cup of assorted dried beans, one large onion, garlic, 1/2 cup barley, ketchup, herbs, spices and lots of water). Our cholent consists of all organic ingredients: yams, zucchini, baby potatoes, carrots, celery, onions, garlic, basmati rice, kasha (buckwheat) chicken, sprouted mung beans, plum vinegar and lots of aromatic herbs and spices, along with, of course, lots of water. The idea is for it to start like soup, and become thick while slowwwly cooking overnight. Unlike the typical cholent, though, which people usually feel incredibly heavy from, ours is quite light, and, in my humble opinion, just might make the liver,spleen and stomach smile.

Enjoy and have a wonderful Shabbos!

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