Cindy Masin
Claim to foodie fame: Author, Yesterday’s Mavens, Today’s Foodies — Traditions in Northwest Jewish Kitchens
What is the first taste you remember, and why?
Dixie Cups were memorable for the two flavors — orange sherbet and vanilla ice cream — in individual small waxed cups served with a wrapped, wooden spoon. Tangy and sweet in one cup.
What is your earliest memory of cooking?
I am from a family of four girls. As youngsters, just old enough to be trusted in the kitchen, we used to cook dinner for our parents on their anniversary and serve it to them as formally as we possibly could. Dinner would consist of baked potatoes, cooked frozen peas, broiled lamb chops, and vanilla ice cream sundaes for dessert.
What is your idea of comfort food?
Homemade macaroni and cheese, a fantastic scone (have you ever tried the health nut scone from Columbia City Bakery?), a very dense chocolate cake with milk.
If you were a dish, which one would you be?
Bread salad: it's colorful with varied ingredients, different textures, and flavors.
Food or meal you would happily die eating, or, what is your last meal and testament?
Italian food...in Italy.
If you had to eat only one food for the rest of your life, what would it be?
Noodles, of any cuisine.
How did your family honor food traditions in your household?
My mom always made a special Shabbat dinner and my dad was the resident latke maker during Hanukah.
Who first taught you how to cook?
My mom. She learned from her sisters-in-law and the dozens of cookbooks and clipped newspaper recipes that were her constant inspiration.
Share an example of one of your family food traditions.
Challah on Friday nights, preferably prepared by my sister Kathy.
What is your favorite dish or meal to cook?
I have a fantastic marinade recipe for chicken, beef, or lamb. After almost 40 years of making it, whenever I taste it with grilled meats, I still love it.
If you could invite anyone to your holiday dinner — living, dead, or imaginary — who would it be?
Our Thanksgiving dinner is prepared by everyone who attends and so I'd want Ina (Garten) to be the special guest.
Cindy Masin's Marinade for Just About Anything
The original recipe called for using this marinade for lamb shish-kebobs, but we have marinated boneless and skinless chicken breasts, sirloin steak,a butterflied filet roast, and leg of lamb in it, and every time, with every meat, we’ve achieved a fantastic grilled result!
Yield: 3 1/2 cups
Ingredients:
1 1/2 cups canola oil
1/4 cup low sodium soy sauce
1/4 cup Worcestershire sauce
2 Tbsp. dried mustard
1 tsp. salt
1 1/2 tsp. parsley flakes or fresh parsley
1 Tbsp. ground pepper
1/2 cup red wine vinegar
1 clove fresh garlic, minced
1/3 cup fresh lemon juice
Preparation:
Blend the oil, soy, Worcestershire, mustard, salt, parsley, pepper, vinegar, garlic, and lemon juice in a blender for 30 to 40 seconds. Store, covered, in the refrigerator until ready to use.
Tips and Tricks:
For chicken and beef, marinate up to 12 hours. For lamb, marinate 24 hours.
Grill the chicken, beef, and lamb as you normally would.
