For many years I’ve been aware of Ralph Nader’s contributions to the improvement of life, not only in our own country, but around the world. His ideas are expressed in numerous books, lectures, radio interviews, and newspaper articles; and the focus of his messages is to inspire us to work for justice and equal rights for all.
I was not surprised to learn that his latest publication, a family cookbook, continues his tradition of presenting another important message. “The Ralph Nader and Family Cookbook” is a tribute to his mother and father, immigrants from Lebanon, whose devotion to their children was expressed in many ways, and particularly during meals at the kitchen table, with great conversation and wonderful food.
Nader decided to record and share these times through the recipes cooked by his mother, who insisted on fresh ingredients from local farms, and who impressed on her children the importance of eating natural food for good health and a good mind.
Contemporary diets in America evolved from the recipes of immigrants, who came from many countries.
The recipes in this book are mostly from Lebanon, and contain familiar vegetables like tomatoes, squash, beans, eggplant, garlic, lentils, and beets; dairy products like yogurt and rice pudding, and meats, fish and fruits. Shopping is easy; and the book provides simple, clear instructions. Yet many dishes offer subtle new tastes.
One cannot put down this beautifully illustrated book, with a stunning full-page colored photo opposite each recipe. Large print makes it easy to read while you work, and the engaging introduction by Nader relates life as a young boy in Winsted.
In this particularly difficult time in our lives, when we avoid restaurants, no longer share meals with family and neighbors, and buy fewer prepared foods from supermarkets, this book is an excellent guide to help us change our lifestyle. By learning to cook together as a family and producing nutritious meals ‘made from scratch’ with none of the food substitutes, artificial flavors, and colors so prevalent in American diets today, we may learn to like the taste of real food. Like the Nader family, we can teach our children and grandchildren that cooking at home is an important part of our heritage that can lead to better minds and bodies.
Nader has written a semiautobiographical book, “The Seventeen Traditions,” that also draws heavily on his upbringing in Winsted. The house he grew up in still stands, and although it’s closed for the coronavirus pandemic, Nader’s museum to tort law is at 654 Main St., Winsted.
Baba Ghanoush
Time: 1 hour / Serves: 6
Like hummus bigahini, this appetizer can be a light meal in itself. To keep the subtle flavor of baba ghanoush, serve lukewarm or slightly chilled. After the eggplant is cooked and taken from its skin, you can freeze it for future use — adding lemon juice keeps it from darkening. My mother preferred serving this recipe fresh.
2 medium eggplants
3 garlic cloves, or to taste
1/2 teaspoon salt
3 tablespoons tahini
juice of 3 lemons, or to taste
6-8 radishes
3-4 sprigs of parsley
dash of paprika (optional)
Prepare the eggplant:
Preheat oven to 400 degrees F.
Wash the eggplants to allow the steam to escape when baking.
Bake the eggplants in a shallow pan at 400 degrees until the skin can be peeled off easily, about 40 minutes. Let cool.
Remove the eggplant from its skin and mash in a bowl by hand, or in a food processor for a smoother consistency.
Prepare the dressing:
Peel and pound the garlic well with salt. Add tahini and mix.
Add lemon juice and mix well. Additional lemon juice gives a tart taste to the dish. Pour dressing onto eggplant and mix well.
Serve on a platter and decorate with radishes (fashioned into florets, cut into segments or minced) and sprigs of parsley at two ends of the platter. You can also sprinkle paprika on the top for color.
—Ralph Nader, “The Ralph Nader and Family Cookbook”
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