from Andrea Watman
Shavuot is the Jewish holiday that marks the 49 days it took to travel from Egypt to Mount Sinai – that’s why it is celebrated 49 days after Passover. It is a tradition to eat dairy – and stay up all night and study. There are some who say it also marks the end of the harvest and the beginning of summer.
Ok, I gave up staying up all night years ago – but I do have such fond memories of Shavuot. Grandma Bertha made a dairy supper. Since my family always spent the summers at my grandparents house in Long Beach, NY I loved Shavuot. The weather was beautiful, and my family was together.
Grandma Bertha called this recipe “Lucshin & Cheese” – meaning noodles and cheese. She made her homemade coleslaw, cut fruit and dinner was served.
I make this dish all the time – to me, it is Jewish Soul Food. So even if you are not going to celebrate Shavuot this year I really recommend trying this simple pasta dish.
One of the benefits of working at Zabar’s is our Cheese Department sells fresh pot cheese. It sounds silly – but if you asked me my favorite thing at Zabar’s I might just say “Pot Cheese”. (If you’ve never had pot cheese I highly recommend it - it is similar to cottage cheese – but drier).
Happy Beginning of Summer!
Shavuot Bowties & Pot Cheese
a.k.a. Grandma Bertha’s Lucshin & Cheese
from Andrea Watman
1 Pound Bow Ties ( I use DeCecco – but any good dry pasta will do)
1 Lb Pot Cheese
2 Tablespoons Sweet Butter
1 Teaspoon Kosher Salt ( I use David’s – I think it has the best taste)
1 Teaspoon Ground Black Pepper.
Preparation
1. Boil the pasta following the directions on the box. DO NOT OVERCOOK. This recipe works best when there is a bite to the pasta.
2. Drain well and add to serving bowl.
3. Toss in sweet butter and allow butter to melt.
4. Add Salt & Pepper and stir then add pot cheese and stir. You can add more pepper if you like.
Serve Warm.
