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February 13, 2009

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PAGE 14A HERITAGE FLORIDA JEWISH NEWS, FEBRUARY 13, 2009 &apos;, 'wo Jewish brc;ttd!ers have the right recipe for newbie chefs By Louise Fiszer j. the Jewish news weekly of northern california The Sussman brothers are really cute. And they can cook! I've never met them personally, but Jewish brothers Max and Eli appear on the cover of their new cookbook, "Freshman in the Kitchen: From Clueless Cook to Creative Chef" (176 pages, Huron River Press. $17.95). It was the subtitle that was the hook for me I wanted to know how two young men from Michigan went from clueless to creative in 176 pages with over 100 recipes. Life at the stove began in childhood in the Sussman family kitchen. "We remember two distinct kitchens from our childhood. There was everyone else's and then there was ours," the brothers write. That reant no store-bought salad dressings, chicken nuggets or complete meals in plastic trays--just a morn who used fresh ingredients that produced, from scratch, innovative, healthy and delicious food. This philosophy obviously rubbed off on these culinary brothers, as is evident in their cooking style. Their aim is to inspire a young crowd while holding their hands in discovering the joy of cooking. This spiral-bound book begins with easy recipes in- volving no "real cooking" (salads, dips and spreads) and gradually presents more challenging dishes (note that not all recipes are kosher). Wisely included are tips on saving money, shopping and kitchen skills. The book is light, comical youthful and just plain fun. It would be a perfect gift for someone who is moving into their own apartment, a college student or any youngish person who wants to feel more confident in the kitchen. Here are some recipes from the book. PB and J Breakfast Smoothie Serves 2 2 cups vanilla soy milk or whole milk 1/3 cup blueberry or other fruit jam 2 bananas, peeled and frozen 1/3 cup peanut butter Combine all ingredients in a blender and mix on high for 1-2 minutes until it reaches the consistency ofa milkshake and all fruit is blended. Breaded Fish with Herb Butter Serves 2 2 eggs 2six-oz. white fish fillets, such as tilapia, sole, snapper I cup Italian style bread crumbs 2 Tbs. herb butter (recipe below) 1 tsp. mayonnaise 1 Tbs. lemon juice 3 Tbs. oil Lightly beat the eggs and place in shallow dish. Dip fish fillets in egg and then in breadcrumbs. Melt the herb butter in a small skillet or microwave. Let cool slightly, then mix m mayonnaise and lemon juice and set aside. The lemon juice may not dissolve into the butter that's OK. Heat a non-stick skillet and add oil. Gently place fish in the pan and fry until golden brown on one side. about 2-3 minutes. Carefully flip and cook on the other side until golden brown and cooked through. Serve with lemon-herb butter-mayonnaise mixture. Herb Butter Makes 1/2 cup I stick (1/2cup) salted butter 1/2 tsp. chopped chives 1/2 tsp. chopped oregano 1/2 tsp. chopped thyme 1/2 tsp. chopped rosemary Let butter soften at room temperature for 1 hour. When butter is soft, add the herbs. Blend until herbs are fully mixed. Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of "Jewish Holiday Cooking." Her columns appear in j. the Jewish news weekly of north- ern California from which this article was reprinted by permission. Fiszer can be reached at or Seminary. universities forced into painful cuts By Stewart Ain The New York Jewish Week NEW YORK In further signs that the deepening re- cession is having a major im- pact on Jewish institutions of higher education, two major schools announced tuition freezes and budget cuts. and Brandeis University is taking the highly unusual step of selling off its prized contemporary art collection. "This is one of the more challenging moments in recent history," said Arnold Eisen. the chancellor of the Jewish Theological Seminary. The seminary has cut its current budget by $2 mil- lion and. Eisen said, "we are making further cuts in the budget for this year and will continue to do so in 2009-2010." Yeshiva University will undertake a series of "belt- tightening" measures in a bid to reduce expenses by about 15 percent in the next academic year, said Hillel Davis, vice president of university life. on Feb. 2. Most Of the cuts are ex- pected to be in the admin- istrative area. Meanwhile. tuition for undergraduate students will be frozen next year at this year's level. Students at Yeshiva College, Stern College for Women and the Sy Syms School of Business are affected. Both JTS and Yeshiva said that although they were freezing undergraduate tu- ition, no decision has been made about tuition at their graduate schools. Officials at Brandeis in Waltham, Mass., said that budget woes had compelled the university to close its Rose Art Museum and sell the "large amount of modern and contemporary art" it houses. The museum opened in 1961. "We're reaching out to the donors [of the artwork] to inform them of our plans," said Dennis Nealon, a uni- versity spokesman. Although the university has not placed a value on the art, one art expert said itwas worth as much as $300 mil- lion. The art is to be sold at auction, with the proceeds reinvested in the university to combat the economic crisis. The collection which numbers more than 8,000 objects, includes the work of Willem de Kooning, Roy * Lichtenstein, Andy Warhol and Helen Frankenthaler. "These are extraordinary times." Judah Reinharz. Brandeis' president, said in a statement. "We cannot control or fix the nation's economic problems. We can only do what we have been entrusted to do--act responsibly, with the best interests of our students and their futures foremost in mind." Plans call for closing the museum by late this sum- mer and turning the space int.o a fine arts teaching cen- ter with studio space and an exhibition gallery. (The New York Times reported Jan. 28 that the Massachusetts attorney general's office is investigating Brandeis' decision to sell off the col- lection.) These steps are just the latest in a series of actions ROUNDTRIP Orlando to Tel Aviv ECONOMY CLASS BUSINESS CLASS ....................................... \\; .................................................................................................................................................................. 00939 003399 '11" 8 9 - *3699 ApN 9 - June 19, 2009. For tickets, visit, call EL AL at 800-223-6700 or any travel agent. MOST NONSTOP FU6HTS TO L AV,V FROM NEW YOnK (JFK/NARK)ANO THE ONLY vvwvv ^n^n^,.  ,I  ,I. C O m NONSTOP FLIGHTS FROM LOS ANGELES, IN ADDITION TO NONSTOP FLIGHTS FROM TORONTO Abo, fars a per ._rs,.nn and are sub]e, J availaI cJ ,Jet flight.s, 'vr/spring economy fares must be c.ked dlin 72 hours of conmed iePon. Righ t)/frcr Orlando are on a leadmc dornesfic crier and cnnect  an EL AL nonstop fiiglt te/fm srael. $108.40 pp[icable .ax,.es r.- included. (These include the :Tptember 11 seur[/fe_ of 2.0 per U.S enplarmerfq up to $5 one way and $10 ancellation/change penaSes and oter restrions app,. EL AL reseas the .:ght to cancel promoon at any ume <c) 2009 EL AL t-oel Aidines universities and Jewish institutions are taking to deal with the growing reces- sion that saw at least eight companies cut more than 75,000 jobs worldwide this week on top of the 2.6 million jobs lost last year in the United States alone. Earlier this month. Hadas- sah announced that it was laying off 80 employees, approximately a quarter of its national staff, in a restructuring effort. A spokeswoman for He- brew Union College-Jewish Institute of Religion said no decisions have been made regarding next year's budget. Tuition for Yeshiva Uni- versity's 2,300 undergradu- ate students is $31,594 each year. Davis said that although the university will be cutting expenses by 15 percent in the next aca- demic year, it also would be attempting to raise another $5 million in scholarship money for students, increas- ing the amount of scholar- ships to $35 million. About 70 percent Of the students receive financial aid. "This is in-response to the current economic crisis that our parents are facing," Davis said. "We're particu- larly sensitive to the unique needs of our undergraduate students, the vast majority of whom are paying day school tuition for their other children." Davis said Yeshiva would like to increase its un- dergraduate enrollment because tuition makes up 35 percent of its operat- ing budget. But since the university's "appeal fs to the graduates of yeshivas and day schools," it cannot hope to attract the number of applications other private schools receive. "We attract students who are interested in a double curriculum -- secular and religious studies," he said. Although some universi- ties are considering cut- ting a number of adjunct professors next year, Davis said Yeshiva was "doing the best we can to protect the integrity of the academic offerings." He said the university might not know until mid- February how it would reduce expenses by about 15 percent, but he said Ye- shiva was looking to cut the money from administrative expenses "to protect the number of class offerings, the quality of offerings and the number of professors." The budget-tightening measures come just three weeks after Yeshiva an- nounced that the university lost its $14.5 million invest- ment with Bernard Madoff. who has admitted to running a Ponzi scheme that cost in- vestors more than $50 billion. Yeshiva's investment was said to have grown to $110 million at'the time of Madoff's arrest. The uni- versity's endowment, taking into account the Madoff loss. was estimated earlier this year at $1.2 billion, down from $1.7 billion on Jan. 1. 2008. The loss of 28 percent compares with a Dow Jones loss of 32 percent. Of the situation at JTS. Eisen said in a statement. "The current economic climate has of course im- pacted The Jewish Theo- logical Seminary, as it has all other institutions of higher education, nonprofits in general, and many for-profit companies. JTS has been acting vigorously since last spring to cut expenses while minimizing the impact of the economic downturn on th core mission and long-term health of the institution. "We remain committed to our core mission and core values even as we using these challenging times as an opportunity to transfigure and innovate," he added. "JTS entered this period of uncertainty in sound financial condition. and we are determined to exit it even stronger." Stewart Ain is a staff writer for The New York Jewish Week, where this story appeared originally. It is being distributed via JTA.