“Challah at Ya from Vienna!” The Austrian Origins of The Classic Jewish Braided Eggy Yeast Bread (Recipe) #IconicJewishFood
“Challah at Ya from Vienna!” The Austrian Origins of The Classic Jewish Braided Eggy Yeast Bread (Recipe) #IconicJewishFood
Challah assuredly is one of the most iconic of all Jewish foods. Challah is as much a ritual and tradition than it is a recipe. It has a whole array of things and equipment associated with it: challah covers, boards, trays, knives — though some traditions never use a knife on challah —, tins, cookbooks, prayers, initiation rituals, recipes and secrets... Challah is omnipresent in Israel and in the Jewish diaspora, especially in the United States where it became a staple in every deli, be it as the ultimate French toast or even in a kugel, a Jewish baked pudding, and present in every decent supermarket.
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Roman Jewish Artichoke’s 3+ Ways: Braised, Deep Fried & Confit (Sous-Vide). Sigmund Freud’s Dream About The Worm In His Favorite Flower, The Jewish Thistle (Recipe) #CarciofiAllaRomana #CarciofiAllaGiudia
Roman Jewish Artichoke’s 3+ Ways: Braised, Deep Fried & Confit (Sous-Vide). Sigmund Freud’s Dream About The Worm In His Favorite Flower, The Jewish Thistle (Recipe) #CarciofiAllaRomana #CarciofiAllaGiudia
THE recent rise in popularity of artichokes in Vienna is neither a recent fad nor a modern-day infatuation with Italy’s decadent cuisine and easy Mediterranean lifestyle. You can even find mention of them in local cookbooks dating as far back as the 17th century. The history of the artichoke’s arrival in Viennese cuisine is quite an interesting one.
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Jews & Vampires: Homemade Sauerkraut & Vienna’s Garlicky Hungarian Sauerkraut-Sausage Soup inspired by Polanski’s Imaginary Transylvanian Shtetl (Recipe) #Dracula #CulinarySchund
Jews & Vampires: Homemade Sauerkraut & Vienna’s Garlicky Hungarian Sauerkraut-Sausage Soup inspired by Polanski’s Imaginary Transylvanian Shtetl (Recipe) #Dracula #CulinarySchund
What does a blog about Jewish Viennese food have to do with vampires and an imaginary Transylvanian shtetl? First of all, there are obvious parallels in vampire imagery and anti-Semitic stereotypes: blood- and money-sucking, disease-spreading, ugly. And it is, unfortunately, common knowledge that Vienna is a notoriously anti-Semitic place — not just its infamous pre-World War II mob or earlier as the birthplace of modern-day virulent political anti-Semitism with Schönerer, Lueger and later as Hitler’s town of apprenticeship. No, even today, polls regularly show a shocking 25% or even 50% of voters aren’t offended by a candidate’s or party’s anti-Semitism. In 2018, high functions in the state are occupied by numerous members of secretive clubs that do not accept Jews in their ranks and have songbooks full of Nazi glorification, some calling their members to take on the murders of the seventh million of Jews. Enough said. All this is clichéd and would be funny if it weren’t so sadly true.
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Sachertorte, the Jewish Masculine Chocolate Cake from Vienna’s Lost Coffeehouse Past: Sigmund Freud’s Beloved Dessert (Recipe) #FranzSacher #CaféSabarsky #Leschanz #Demel
Sachertorte, the Jewish Masculine Chocolate Cake from Vienna’s Lost Coffeehouse Past: Sigmund Freud’s Beloved Dessert (Recipe) #FranzSacher #CaféSabarsky #Leschanz #Demel
A love-hate relationship with Vienna is not only characteristic for Wittgenstein's nephew but also for the way Sigmund Freud connected with the city's food and culture as a whole. He loved every bit of Viennese cuisine — except, for example, its popular baked chicken. He loved sausages, and he shared the city’s love for gravies and fatty food. But above all, he regularly indulged in his favorite sweet treat, Sachertorte, at the Hotel Sacher itself, where he would smoke cigars and accompany the torte with a Kapuziner (Vienna’s predecessor to the cappuccino that bestowed the name upon the Italian coffee drink). This cake must have been to him, as for its Jewish inventor Franz Sacher, a sign of successful Jewish assimilation par excellence.
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Vienna’s Tiramisu & Oedipus: The Making of The Oedipus Complex & The Origin of Italy’s Most Famous Dessert (Recipe) #So1980s #גאָגל-מאָגל
Vienna’s Tiramisu & Oedipus: The Making of The Oedipus Complex & The Origin of Italy’s Most Famous Dessert (Recipe) #So1980s #גאָגל-מאָגל
Eating high-calorie delicacies like tiramisu calls for some exercise. My daily walk through Vienna follows one of Sigmund Freud's favorite routes, around the Ringstrasse and past Café Landtman. Now and then I pass through the Kunsthistorisches Museum, just as he would have. It was there that I had a major realization about the theme of breastfeeding in the Oedipus Complex and how it relates to the origins of tiramisu.
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The Freuds’ Tafelspitz – Vienna’s Imperial Simmered Beef: Sigmund Freud, his wife Martha Bernays and their butcher Siegmund Kornmehl (Recipe) #BoiledBeef #PoachedBeef #Horseradish
The Freuds’ Tafelspitz – Vienna’s Imperial Simmered Beef: Sigmund Freud, his wife Martha Bernays and their butcher Siegmund Kornmehl (Recipe) #BoiledBeef #PoachedBeef #Horseradish
This potentially dreary Viennese dish of boiled beef, called tafelspitz, is made here with high-grade cuts of meat, which are poached for hours to an almost unnatural tenderness, plated in a rich beef consommé, and served topped with sea salt crystals, chives, apple-horseradish and the contrasting texture of a crispy potato rösti cake. Kurt Gutenbrunner, the New York-based Austrian celebrity chef, describes tafelspitz as "a dish with a lot going on: it's hot, cold, spicy, creamy, crunchy and soft".
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Freud’s Asparagus, the Vegan Wiener – Two Recipes: White French with Hazelnuts and Light Vinaigrette & Sautéed Green Italian with Olives and Lime (Recipe) #VoluptuousVegan #FeministFood
Freud’s Asparagus, the Vegan Wiener – Two Recipes: White French with Hazelnuts and Light Vinaigrette & Sautéed Green Italian with Olives and Lime (Recipe) #VoluptuousVegan #FeministFood
There's hardly any food you would more expect to find on a website dedicated to Freudian recipes – after wiener and sausages, of course – than asparagus. I call this vegetable the vegan ersatz wiener, to convey a somewhat more contemporary chic if you will. Asparagus was traditionally the nobleman's food of idleness. A gourmet's delight for kings and emperors, Roman, French and Habsburg's alike, in need of something in their mouth, but without all the calories much needed by their working subjects. Pure oral pleasure. In this post, let's find out how to achieve that with two little recipes, one for white asparagus and one for green!
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Perfect Potato Latkes: Yiddish vs. Hebrew & Schmaltz vs. Oil (Recipe) #Erdäpfelpuffer #Rösti
Perfect Potato Latkes: Yiddish vs. Hebrew & Schmaltz vs. Oil (Recipe) #Erdäpfelpuffer #Rösti
Eight days of intensive testing have yielded this authoritative latke story and recipe. Potato pancakes and hash browns are eaten all over the world. Going by the name Erdäpfelpuffer, they are also a popular winter dish in Vienna, of all places. As Yiddish latkes, one of the most famous of Jewish foods, they're charged with religious meaning for the holiday of Hanukkah. That's when, in just eight days, Jews eat the same quantity of oily potato pancakes that the world eats during one whole year. Fried in oil, latkes commemorate the Hanukkah miracle in which one day’s worth of oil illuminated the temple for eight days. In the rabbinic literature, there are extensive hallachic (Jewish law) discussions about latkes. Gil Mark's Encyclopedia of Jewish Food traces latkes – or levivot (nלביבות) in Hebrew, meaning a little patty fried in oil – to the Ukrainian oladka, then ironically to the Greek eladia, or "little oilies" from the Greek word for olive oil, elaionor.  
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Vienna’s Jelly Doughnuts & Uri Scheft’s Sufganiyot (Recipe) #Krapfen
Vienna’s Jelly Doughnuts & Uri Scheft’s Sufganiyot (Recipe) #Krapfen
In recent years champagne-creme-filled and gold-leaf-topped donuts and sufganiyot have been en vogue. Try these wonderfully homey jelly doughnuts for a change. Though you don't have to use jelly, apricot jam is the most classic filling in Vienna, as strawberry jam is in Israel. Use any filling you prefer, like vanilla cream, Nutella, or even marzipan. Today I'm making some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. 
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Speedy Old-Vienna No-Knead Bread & Vienna’s Best Bakeries (Recipe) #AltwienerHausbrot
Speedy Old-Vienna No-Knead Bread & Vienna’s Best Bakeries (Recipe) #AltwienerHausbrot
Join me for this ridiculously easy Viennese version of the wildly famous no-knead bread. Indeed, Vienna is not immune to the bread hype of the last decade. The revival and reinvention of the bread scene has done a lot of good in Vienna, and it has its local stars, big investors, and even millionaires. Most famous of all is Josef Weghaupt, who trucks bread every day to his Viennese shops from his remote Austrian production facility.
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Two Peeled Soft-Boiled Eggs in a Glass (with stem): Vienna Coffee-House Virility (Recipe) #EierImGlas
Two Peeled Soft-Boiled Eggs in a Glass (with stem): Vienna Coffee-House Virility (Recipe) #EierImGlas
This is THE breakfast classic of Viennese coffeehouses. And yes, most Viennese I've asked admitted to childishly associating this pair of eggs with the male anatomy. They dismiss it immediately as immature nonsense and never articulated such seemingly puerile thoughts. But, as you will see, the unspoken link with the pair of peeled soft-boiled eggs in a champagne saucer is nonetheless striking.
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Quince Poached in Viennese White Wine (Recipe) #QuitteWienerGemischterSatz
Quince Poached in Viennese White Wine (Recipe) #QuitteWienerGemischterSatz
Nothing bland about this poached fruit! Cherished and cultivated for its intense floral fragrance since the time of the Akkadians, the quince has a smell so wonderful that the Jews even have a special blessing for it. Why would you overpower these aromas with heavy, spiced poaching liquids, tasting like gingerbread, applesauce, or pear compote? I'd rather indulge in its rare and uniquely luscious perfume unadulterated, somewhere between rose and honey, with a hint of citrus. 
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מצותינדדזל (Matzo Island) Installation by Sebestyén Fiumei #Mazzesinsel
מצותינדדזל (Matzo Island) Installation by Sebestyén Fiumei #Mazzesinsel
The repressed always makes its return – even in Vienna. In March 2015, Ruth Beckermann could albeit only temporarily, correct Austria's "memorial to the eternally crouching Jew" on Albertina Platz (more on that later). In 2016 it was Sebestyén Fiumei's installation Mazzesinsel that disturbed some Viennese. It proved, once again, contemporary Viennese hostility towards reminders of the local Jewish past and present: 
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Wine from Vienna: “Wiener Gemischter Satz” #UrbanVineyards
Wine from Vienna: “Wiener Gemischter Satz” #UrbanVineyards
In German, Vienna is Wien, and wine is Wein. Coincidence? Perhaps not. More important, Wein/wine sounds like whine, which surely is the Viennese's favorite pastime hence the large amounts of alcohol consumed in the whole region. There's even a wine unique to Vienna, the Wiener Gemischter Satz. Indeed, the city has a vibrant tradition of making and drinking wine. (Though there's a lot to be said about Viennese beer too.)
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Grüner Veltliner Wine: Vienna’s Most Popular White Wine
Grüner Veltliner Wine: Vienna’s Most Popular White Wine
It's funny to make a post about wine, as a rather moderate drinker. But when I do have a glass, I try to get the best. Interestingly, there is wine unique to the region around Austria's capital. It's called Grüner Veltliner and could easily be Vienna's official drink (if it wasn't for Wiener Gemischter Satz, Viennese Field Blend).
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Best Roast Chicken Recipe: Simple, Juicy & Crispy (Recipe) #VienneseKnobelBrathendl
Best Roast Chicken Recipe: Simple, Juicy & Crispy (Recipe) #VienneseKnobelBrathendl
The average Central European backyard chicken was eaten only once either a family member or the chicken got sick. They're best left to lay eggs, according to Sigmund Freud, the founder of psychoanalysis, who would never eat chicken. Indeed, on Friday evenings, Herr Professor did not have garlic Brathendl (Austro-Bavarian for roast chicken)! Yet, roast chicken is the customary Friday night vehicle for garlic, the traditional aphrodisiac, to assist the husband in his marital duties.
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Vienna Woods Vineyard Heuriger with Scenic View (Reclaiming Heimat) #Kahlenberg
Vienna Woods Vineyard Heuriger with Scenic View (Reclaiming Heimat) #Kahlenberg
What an incredibly beautiful place, especially in autumn: The vineyards of the legendary Vienna Woods, the Wienerwald! Just look at these pictures I took on this weekend's walk through the Viennese vineyards. We were having a glass of new wine in a sublime fall setting at the Heuriger Wailand on the Kahlenberg Hill. Overlooking Nussberg hill, the panoramic view of the city and the Danube river are simply gorgeous. And it's only a few bus stops away from the city center! 
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Zwetschkenkuchen (Plum Tart) Politics (recipe & video)
Zwetschkenkuchen (Plum Tart) Politics (recipe & video)
A political dessert - "Blue fruit on a brown base": In autumn, when plums are in season, it is traditional to have plum tart for the high holidays, Rosh Hashanah, the Jewish New Year, and Yom Kippur. But as Austria's political situation turns sour by the day, eating a plum tart in Vienna is highly symbolic to me for another reason. Why? It's the colors: densely packed blue fruit on a brown crust. Blue is the color of Austria's right wing. Brown stands for the Nazis. 
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