Welcome to ‘Brian’s Kitchen’



BRIAN ADLER

When I was a camper at Camp Ramah in the Poconos, we used to have small, group cookouts in a kitchen that was located under the camp director’s house. Pasta was our meal of choice, and it was up to us to prepare everything. For some reason, I was asked to help out in the kitchen and that was my first experience in cooking for a large group. While seasoning tomato sauce may not be sexy, it’s what we had. My fellow campers enjoyed the sauce and the noodles, and thus began one of my many hobbies.

When I would come home from camp, I asked my parents if I could prepare breakfast. You see, on the Camp Ramah “outside trips” we were responsible to do all of the cooking, which is where I also learned how to make “Rocky Mountain Toast”–some may call it “Hobo Bread” or “Bird in the Nest”–but you get the idea. Cut a small hole in a piece of bread, scramble an egg and carefully pour it in the void. Let it cook for a few and then flip it. You also might be inclined to add some cheese. After a few more minutes, remove it from the pan and serve it hot. My dad loved it and it became a regular Saturday morning treat for me to make for him, my mom, and my sister.

My grandmother always invited the grandchildren into the kitchen to help serve a holiday meal, and sometimes we were given some of the more valuable and “secretive” family recipes! For example, mom-mom liked things on the sweeter side. So, in her tuna fish, she’d drop in a “duah” of sugar. I guess in today’s terms, that’s called a pinch. In her chicken soup, she would cut a sweet potato in half and add it to the pot of bubbling goodness. These are some things that I do today; mom-mom would be proud of my tuna.

In 2008, like everyone else, I joined Facebook; the ever-popular social media platform that folks share music, pictures, political rants, and simchas. I had NO IDEA what I wanted to share, so I started with what I was making for dinner. As a single guy, I had the responsibility to feed myself and the friends that used to parade over for a fun time and good meal at my bachelor pad. My friends shared with me that I was “pretty boring” on Facebook and encouraged me to post a picture of what I made them. And that started my “Dinner Plans Tonite” share that I do almost every time I cook. Yes, some are better than others, some are more popular than others, and some taste better than others, but nevertheless–folks commented, asked for recipes, delivery, or an invite to the next meal.

I’ve always looked at cooking as a way to separate the busy workday from the night. When I wake up in the morning, I usually have a pretty good idea of what my dinner plan is and I’ll do some prep in the morning. It gives the meat a chance to marinate, the pasta salad a chance to cool off, and gives me a roadmap for when I get home. Of course, I get my wife’s approval first!

This sort of translates to the Jewish holidays, as well. I’m not one of those folks who cook weeks in advance and then defrost the day before. I rise and shine, early in the day, write out my menu and fire up the oven. I’ll usually make 2-3 things concurrently, some on the stovetop, some in the oven, and some things just taste better on the barbecue. I’ll usually finish 45 minutes prior to the arrival of our guests, and I’m ready to plate and eat as they walk in. Of course, the second day of Rosh Hashanah is a little more challenging, because we’re in shul until services are over.

When the pandemic shut down our JCC, the JCC Marketing Department was looking for some additional online content. They all looked at me (on Zoom of course) and then Brian’s Kitchen was born. My wife, Reta, served as the director and cameraman and followed me through the kitchen as I prepared salmon cakes, lemon/garlic cod, and pizza on the barbecue. She would shut off the video every so often so that I could prep my next steps. The collection of videos is then sent to the Marketing Department so they can splice the videos, add some graphics, and take out some of the boo-boos. The final video is uploaded to Facebook and averages several hundred views, comments, and likes.

I also know that many people are out there who don’t comment or like on my dinners, but merely peep to get ideas of their own–fine with me!

Don’t be afraid of the kitchen; don’t be afraid to find new things; and don’t be afraid to tweak things from time to time. Cooking dinner is something that spouses can do together, can involve the kids, and can help keep many of our Jewish traditions alive. Full disclosure, I don’t keep kosher and my meals do not always get my rabbi’s tacit approval. I also can share that I don’t eat (or cook) red meat and no pork–just my upbringing. The no red meat thing isn’t that difficult, either–it just calls for additional creativity. Hamburgers become turkey burgers, meatballs become chicken meatballs, and steak is from turkey chops (check your meat market–there are turkey breasts that are cut into 1-inch thicknesses and you treat them like steak).

I LOVE to cook for my wife, my family, and my friends–I usually hit the mark in terms of taste, portion and diversity of menu–which also makes me feel good, knowing that my hard work pays off and people ask for seconds (or a doggie bag).

I encourage you to get to the market, buy some things that you like, and put them together in your kitchen. Take a pic of your creation and feel free to share it with your friends. I guarantee you’ll get lots of interest and hopefully some asks to come over and sample your goodies.

Thank you for reading and hope to see you again soon–in Brian’s Kitchen

2 responses to “Welcome to ‘Brian’s Kitchen’”

  1. Lori Horner says:

    This article was great!!! I had no idea and have known you for years. I so do miss seeing my JCC friends.

  2. Donna Bell says:

    Your meals always look delicious, colorful and creative Brian. Keep them coming!

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