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Pekudei

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The first two chapters of Parasha Pekudei read like a legal document. They combine the work of an accountant with the work of a historian, and so we’re presented with a clear understanding of what materials and cash were on hand, the sources from whence they came, and a detailed explanation of how they were used. The names of the individual crafters are recorded, as well as the specifics of what each one produced. Historically speaking, it’s an amazing account of a building project from 3500 years ago. It even includes discussions of questions that arose and the way in which they were resolved.

And how amazing the craftmanship is! Textile weavings included threads of pure gold, first hammered out into thin sheets, and then cut into slivers fine enough to be woven in among various fibers. The details do go on and on, and after a while it can start to sound like yada yada yada. But if you pay attention to exactly what’s being done, it can take your breath away.

Once all the components are complete, Moshe puts it all together, erecting the Tabernacle, hanging the fabrics, and installing every object in its proscribed place.

At last complete, every item was anointed and sanctified. The showbread was placed, the incense was lit, the menorah was kindled. Finally, the humans who were to serve in the Tabernacle, Aaron the High Priest, and his sons, were immersed and purified in the mikvah, dressed in their sacred garments, and personally anointed in the service of HaShem.

And there you have it. The Tabernacle.

And here’s the miracle, the magic—The Glory of God descended and rested upon a structure made by human hands, in view of every human being of the community.

The cloud that covered the Tent of Meeting was like a traffic light—When the cloud covered the Tabernacle, the Israelites stayed put. When it lifted, it was time to pack up and move forward on their journey. There were times they’d be packing and moving so often that there was barely time to unpack. Other times, they’d be in one location for years.

Imagine what it would be like to always know when to move forward and when to stay put, without ever having to second guess yourself!

But there are some decisions that are more easily made. Such as…

So, what shall we eat?

Clouds. Did you know? There’s a machine that uses helium to create actual edible clouds that float in the air above your plate! How awesome would that be? But the machine costs over $400, so even with my passion for fun food, I’m going to have to pass and leave that device to upscale professional kitchens.

The last few weeks I’ve made some very elaborate Shabbat dinners, and this week I’m in the mood to keep it simple and traditional—and by traditional, I mean my family’s Ashkenazi Friday night dinner traditions.

For starters, have a look at the challah. I mean, after hamotzi, after you slice it. You might point out that a slice of challah laid flat looks very cloud-like. We could make a six strand woven loaf of white bread, to make our bread clouds more realistic in color, but I don’t want to sacrifice the taste of our fabulous Golden Shabbat Challah for the sake of literalism. So, our bread clouds will be golden.

Here’s what’s great about this menu. Most of it can—and some of it should—be made a day or even two in advance, so that you can have a nice, relaxed Friday afternoon.

We’ll start with something green, a meadow over which our clouds can hover. Meaning, we’re going to begin with a tender kale salad.

Is that an oxymoron? Yes, kale can be soft and tender and lovely to eat raw. It just needs a massage. When you work the dressing into the kale leaves with your fingers, it becomes transformed. I’m going to add apples and pomegranate arils to the kale, and dress it with the same components.

There will also be gefilte fish. I’m going to use a frozen log, but instead of poaching it in it’s paper as per the directions on the package, I’ll defrost it and form it into the traditional torpedoes…except that  I’ll squeeze them a bit so that my fingers leave ridges on their surface, making them, sort of, look like clouds. Then I’ll poach them according to the box directions, adding the onions and carrots to the poaching liquid as instructed.

If you’re making a vegetarian meal, pass on the fish and just make the salad.

Matzo ball soup will be next, with, too obvious…egg drop clouds. You can make my vegetarian version if you like.

For the entrée, I’m going to go super simple and make my mother’s sweet and sour meatballs. Sneer at me if you like, but I refuse to be embarrassed by the use of canned and jarred ingredients here. It’s how Mom cooked. And it’s delicious, which is what really matters.

If you’re serving vegetarians, make the meatballs with Impossible™ or Beyond™ ground beef substitute.

By the way, these meatballs are best made a day in advance, because a nice nap in the refrigerator gives them time to absorb the flavors from the sauce. Wide egg noodles are the perfect accompaniment for sopping up all that gravy.

My grandmother’s oven braised cabbage and carrots will be a great accompaniment. Although it requires a long, slow cooking to become sweet and tender, it takes only minutes to prepare.

Dessert will be super simple. You can serve ice cream if you’re making this meal vegetarian style, or a fruit sorbet if you’re using meat. And, for a crispy texture to balance out the creamy frozen treat, serve some meringues. Follow my recipe for meringue clouds, or pick some up at the grocery store or bakery.

Menu for Parasha Pekudei

Golden shabbat challah

Tender Kale Salad with Apples and Pomegranate Arils

Gefilte Fish Clouds with horseradish

(see instructions above)

Cloudy with a Chance of Matzo Balls*

egg drop soup, chicken or no-chicken

Marilyn’s Sweet and Sour Meatballs

meat or vegetarian

Oven Braised Cabbage and Carrots

Ice Cream or Sorbet and Meringue Clouds

*This, of course, is a riff on the title of a terrific children’s book, called Cloudy With a Chance of Meatballs, by Judi and Ron Barrett, that was then made into a film in 2009.

shabbat shalom