Ess Gezint: The Art of Getting Dinner Done between Carpools

Dec 9, 2020 by Susan Rosenbluth

By Susie Rosenbluth

It could be the subject of a novel, or at least a TV series: Five busy, accomplished, professional, observant-Jewish wives and mothers who become friends and colleagues and decide to collaborate on a kosher cookbook. But Leah Schapira, Victoria Dwek, Renee Muller, Esti Waldman, and Shaindy Menzer are as far removed from fiction as hungry children are from the smiling, happy cherubs featured in ads.

These women know what is needed are practical, delicious recipes that can be prepared and on the table, ready to eat, in between carpools. Small wonder that they have dubbed their website, “Between Carpools,” dedicated to “the women who always seem to amaze us by what they squeeze into their day.”

That was the impetus for their new cookbook, Dinner Done between Carpools, which has just been published by Artscroll. It may well be the first cookbook of its kind that is not afraid to talk about the benefits of the 9×13 disposable aluminum pan, the one you need when you have only a few minutes to get dinner in the oven and you can’t bear the idea of having to clean another dirty pot.

It would make a great gift for Chanukah!

Shake ‘n’ Bake Crispy Chicken Drumsticks

18 chicken drumsticks
1 Tbs smoked paprika
½ Tbs paprika
1 tsp cumin
2 tsp garlic powder
1 tsp white pepper
1 tsp coriander (optional)
Pinch cayenne
1 Tbs honey (heaping)
½ Tbs kosher salt
½ cup olive oil
Pinch black pepper

Preheat oven to 425⁰. Line a baking sheet with parchment paper. Place all ingredients in a zipped plastic bag and shake until all ingredients are evenly distributed. Transfer the chicken to a prepared baking sheet and don’t overcrowd it. Bake for 25-30 minutes, until juices run clear. Switch the oven temperature to broil and broil for 3-5 minutes to crisp up the skin. If you scrub a few potatoes, cut them lengthwise into spears, and arrange them alongside or under the drumsticks, you’ll have a side dish, too, in one pan.

Balsamic Red Onions

3 red onions, cut into wedges
1½ Tbs olive oil
1½ Tbs balsamic vinegar
½ tsp kosher salt
Pinch black pepper

Preheat oven to 425⁰. Line a baking sheet with parchment paper. Spread onions on a baking sheet. Drizzle with olive oil, balsamic vinegar, salt, and pepper. Bake for 25-30 minutes, until caramelized.

Chinese BBQ Ribs