Glazer’s enthusiastic research and expertise has made her a respected authority on Israeli food. She is the only American food journalist to write mainly in Hebrew and her food column, Phyllis’s Kitchen, appears in the daily newspaper Yediot Aharonot. She is the author of half a dozen cookbooks and lectures in Israel and the United States, most recently to standing room only audiences at a conference of the International Association of Culinary Professionals held in Minneapolis. A new book "The Essential Book of Jewish Festival Cooking" written with her sister Miriyam Glazer, is due to be published by HarperCollins in March, 2004.

When I first met Glazer, more than 25 years ago, she was teaching vegetarian classes in her Tel Aviv kitchen, pottery vials of natural herbs and flavorings stacked on the open shelves. But she laughs " I really came to Israel to do theatre. I heard they were making movies for America, but when I got here all the parts had been cast." Not one to give up, she got a scholarship to improve her accent. Without a trace of remorse she recalls "my teacher told me there was no hope - I would jar the Israeli sensibility." Today, she hosts a radio program where traces of an Anglo-Saxon accent are not a turn-off, but rather an attraction and she appears regularly on Israeli television.

Glazer’s mother, Ida, who made aliyah three years ago, lives in an adjoining garden apartment. "… my right hand and best critic " jokes Phyllis adding "I learned how to braid my hair by braiding the challah." Ida’s crusty golden challahs, which she bakes weekly, are sprinkled with a different herb on each braid. And her constructive comments on the salad " it needs something to perk it up – maybe a touch of cilantro, " are valued by her daughter.

In the Tel Aviv garden, a score of aromatic herbs flourish, ready for the picking to infuse Glazer’s dishes with rich aromas. A keen promoter of Israel’s natural ingredients she emphasizes "we have some of the best olive oil in the world…and if people can use foods from the land of origin, this gives meals especially at holidays, an exciting new dimension." Fresh herbs, oils, and produce such as vine ripened tomatoes, even in winter, are available in supermarkets everywhere…an easy, tasty way to help us boost Israel’s economy in these difficult times.

RECIPES

Georgian Chicken in Pomegranate and Tamarind Sauce (meat)
serves 5-6

Phyllis Glazer and Nissan Balaban introduced us to this tempting chicken dish at Nanuchka, the Georgian restaurant in Tel Aviv. Pomegranate sauce and tamarind paste are available in Middle Eastern grocery stores.

10 chicken thighs
2 cups (about 4 medium) diced onions
4 cups (about 4 medium) diced red onions
2 cups chopped cilantro
10 garlic cloves, sliced or pressed
1 teaspoon sweet paprika
1/2 teaspoon or to taste cayenne pepper
1 teaspoon black pepper
3 tablespoons tamarind paste
1/2 cup pomegranate sauce, diluted in 1/2 cup water
2 tablespoons tomato paste
1 1/2 teaspoons salt or to taste
seeds of 1/2 pomegranate, to garnish (optional but spectacular)

Remove skin from chicken thighs, rinse and pat dry. Set aside.

In a large Dutch oven or pot with cover, mix the onions, 1 1/2 cups cilantro, garlic, and spices. Blend in the tamarind paste, diluted pomegranate sauce, tomato paste and salt to taste. Add the chicken and ladle the sauce on top. Cover and cook on medium-high heat for 10 minutes. Lower the heat and cook for a total of 1 hour and 20 minutes. Transfer the chicken and sauce to a serving platter. Garnish with remaining cilantro. Sprinkle the pomegranate seeds on top and serve hot.

Approx. nutrients per serving: calories – 404 protein – 28g carbohydrates – 18g

fat – 24g cholesterol – 132mg sodium – 513mg

Root Salad (pareve)
serves 6-8

Glazer notes "this takes kindly to variation such as adding other roots like jicama or use your favorite vinaigrette instead of oil and cider vinegar."

1 cup grated carrot
3 cups grated parsnip
1/2 cup minced celery
5 radishes, sliced
1 green bell pepper, cut into thin strips
1/3 cup sunflower seed oil or extra virgin olive oil
1/4 cup cider vinegar
salt and fresh ground black pepper to taste.

In a large bowl, place the carrot, parsnips, celery, radishes, bell pepper. Set aside. In a separate small bowl, whisk together the oil and vinegar. Season to taste with salt and pepper. Pour over vegetables and toss lightly. Serve at room temperature.

approx. nutrients per serving: calories – 104 protein – 0g carbohydrates – 3g

fat – 11g cholesterol – 0mg sodium – 5mg

Rich Carob Tea Cake (pareve)
serves 6-8

Glazer comments " this carob cake is so moist and delicious most people would swear it’s a chocolate cake. If desired chocolate may be substituted for the carob."

1 cup unsweetened carob chips
or 7 ounces bittersweet chocolate, chopped
1/2 cup hazelnut oil or canola oil
2/3 cup packed light brown sugar
3 eggs
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
pinch salt
2 tablespoons brandy
confectioners’ sugar

Preheat oven to 350F.

Cut out a circle of parchment paper to fit in the bottom of an 8-inch round baking pan. Cutout a strip to line the sides. Affix with a little oil.

Soften the carob chips or melt chocolate in the microwave. Remove and stir in the oil. Cool slightly. In the bowl of an electric mixer, beat the sugar and eggs until foamy. Transfer the carob or chocolate mixture to mixing bowl using a rubber spatula. Mix on low speed until blended. Sift in the flour, baking powder and salt and beat lightly. Stir in the brandy. Pour the batter into the prepared pan and bake for 20-25 minutes in preheated oven or until a toothpick inserted in center comes out clean. Cake should still be moist but not wet. Do not overbake.

Cool in pan, run a knife around the edges and turn out onto a serving dish. Carefully remove parchment. Dust with confectioners sugar.

approx. nutrients per serving: calories – 353 protein – 6g carbohydrates – 36g