Result Answers of Cooking Demo With Eat Something Co Authors Evan Bloom And Rachel Levin Jccsf

Grab your knives and bust out your skillet for CUESA & the JCCSF’s 4th Annual Fall Harvest & Sukkot celebration. Sukkot is a Jewish holiday celebrating the autumn harvest and an opportunity to reconnect with the land. Wise Sons’ Evan Bloom shares his tips for enjoying fresh seasonal harvest from the Ferry Plaza Farmers Market, then leads a box-to-brunch cooking demo featuring a recipe from his new cookbook EAT SOMETHING, co-authored with Rachel Levin. Rachel and Evan share insights into what makes their Jewish cookbook different from all the others.

Thank you to our partners! CUESA, Wise Sons, Omnivore Books and Urban Adamah

This program is supported by a grant from Taube Philanthropies, Rodan Family Foundation and the Libitzky Family Foundation and its philanthropic partnership initiative, “Strengthening Jewish Engagement for Bay Area Young Adults”.

Activities connected to this event are supported in part by the Jewish Community Federation and Endowment Fund's Young Adult Peer Connector Program.

VEGETABLE HASH RECIPE
(Reprinted from EAT SOMETHING by Evan Bloom and Rachel Levin with permission by Chronicle Books, 2020)

(Serves 4)
8 oz russet potatoes, cut into ½ in (12 mm) cubes
4 Tbsp vegetable oil
8 oz delicata squash, halved, seeded and sliced into ¼ in
thick half-moons
5 oz brussels sprouts, thinly sliced
5 scallions, ends trimmed, cut into 1 in lengths, plus thinly
sliced scallions for serving
1½ tsp Diamond Crystal kosher salt
Toasted pepitas (pumpkin seeds) for serving
Freshly ground black pepper

WHOLE-GRAIN MAPLE MUSTARD
2 Tbsp maple syrup
2 Tbsp whole-grain Dijon mustard

To make the hash, preheat the oven to 450°F.
Bring a medium pot of salted water to a boil over medium-high heat. Add the
potatoes and cook until just tender, but not falling apart, 5 to 6 minutes. Drain and
set aside.

Coat a large cast-iron skillet or Dutch oven with 1 Tbsp of the vegetable oil and
heat over medium-high until shimmering.

Meanwhile, in a large bowl, combine the cooked potatoes, the squash, brussels
sprouts, and scallions. Toss with the salt and the remaining 3 Tbsp of vegetable oil to
coat well.

Add the contents of the bowl to the hot pan in one even layer and cook,
undisturbed, for about 5 minutes. The vegetables will begin to form a crispy crust on
the bottom and smell toasty, but not burned. Continue to cook, gently folding the
vegetables together occasionally so they begin to brown on all sides, 5 to 8
minutes more. Place the pan in the oven for 10 minutes so the vegetables continue
to brown.

To make the mustard, in a small bowl, whisk together the maple syrup and mustard
until well blended.

Remove the vegetables from the oven, and serve immediately, topped with the
toasted pepitas, a drizzle of the maple mustard, the thinly sliced scallions, and a
few grinds of pepper. Store leftover mustard in an airtight container in the
refrigerator for up to 1 month.

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Cooking Demo With Eat Something Co Authors Evan Bloom And Rachel Levin Jccsf

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