"A Rage to Nosh"

A Rage to Nosh...

   
     Have you ever read a book and your inner voice takes on an accent to match? As I sat down to read A Rage to Nosh, by Ruth & Bob Grossman (published by Paul S. Eriksson, New York, 1966) I couldn't help but hear my mother and the paternal branch of her family all sitting around 'tawking' after Thanksgiving dinner with their New York accents and their hands flying. New Yorkers 'tawk' with their hands, really their whole bodies. They are animated, loud, and full of life.

     It's especially funny since my Mom was just first generation Swedish-American. Her parents, and her fathers brothers all spoke with the familiar melodic, sing-song Swedish accent. By contrast their children, she and all of her cousins, spoke with the distinctive guttural New York accent. As a child it was quite an interesting backdrop of sounds and inflections to listen to. It was rather like trying to follow the strains of a lovely melody that you could just hear above the din of the city street you were walking on!

     "Nosh= Nibble, munch, and laugh your way through 60 cocktail-party snacks prepared and edited by the inimitable Grossman's."

     The couple who wrote this book were known for other humorous cookery books including; The Chinese-Kosher Cookbook, The Italian-Kosher Cookbook and The French-Kosher Cookbook. 

     Growing up in the 60s I witnessed many an American cocktail party. My parents frequently invited the neighbors in for canapes and finger foods that my mother would spend hours preparing just so on pretty trays. The bar would be set up with all of the correct glassware and accoutrements. Cocktails to a 5 year olds sensibilities had funny names; Screwdrivers, Martini's, Grasshoppers and Stingers to name a few. They were served on the small-side compared to today. I never saw anyone overindulge, just a group of people having a little nosh with their drinks and conversation.

     Throughout her life Bean loved small plates, finger foods, tapas, cheese boards and anti pasta. New Years Eve to our family was spent happily in the kitchen preparing  all kinds of appetizers that everyone would eat until midnight while we watched the ball drop on television. All kinds of dips both cold and hot, cheese balls, meatballs, pineapple wrapped in bacon, sausages in puff pastry, marinated shrimp, stuffed mushrooms, and the list went on. It didn't surprise me to find this cookbook amongst her collection.

Illustration from "Noshes..."

   
     Each chapter of A Rage To Nosh, starts with a humorous illustration and title: "Noshes for the party, so they should do something besides drink; Spreads, dips and shears for crackers and pieces of bread that are too good to throw away; Noshes to break the diet..."

     The book is rather prophetic as in the preface it states that if America ever dies out it won't be because of a bomb but rather over-eating! "We have become a nation of nibblers...which puts fat on our middles, cavities on our uppers and burn in our hearts."  We still are and yes we are thicker.

Each recipe has humorous caption.

 
     Each recipe also has an interesting title and a funny caption beneath...this one for a strawberry mold speaks of the notorious Lizzie Borden.

     Leafing and giggling my way through this cookbook  I came upon this recipe and new it was the one. Funny thing is it is not one my mother would ever have made as she detested beans. I on the other hand adore them in all forms so "Mama Freud's Bean Balls" it was. Sorry Mom!

"Sigmund! Don't eat fried food..."

     Pretty straight forward recipe.

1-1 lb.4 oz. Can white cannellini beans drained.
1 slice white bread, diced
1 1/2 tsp. Salt (I use Kosher)
1/4 tsp black pepper (fresh ground)
1/2 cup flour
2 tbsp. Sesame seeds
Canola oil for frying

Drain beans and grind along with the bread in a food processor. Mix in salt, pepper, and
Sesame seeds. Stir in the flour until combined. Roll mixture into small balls while oil is heating on high. I use a cast iron pot and oil about an inch or so deep. I did not have a problem with it crumbling but if you do add more flour a little at a time. Fry a few at a time, dont crowd. Let drain on paper towels.

     I used Great Northern white beans since it was what I had on hand.

     The dough is thick, period. Definitely thicker than latke mix which my mother used to make as well and that I am dying for right now even thinking of them, yummy!

     I preferred to roll them into smaller balls rather than the tablespoon directed. One inch in diameter gives a lighter and crispier ball.

     All I can say is bean balls where have you been all of my life? Delectable or "Delish" as my Mom used to say. If a recipe got rave reviews she'd write "Delish!" Next to it in the cookbook.

     Pair them with your favorite dipping sauce. I enjoyed a North Carolina vinegar based barbecue sauce with this batch.
I could also see popping a few into a pita pocket with lettuce and salad fixings for a light lunch. Delish!