June 19, 2016
Author: Lisa Needel
Ingredients:
Brisket (1st or 2nd cut)
1 cup soyvay
1 cup ketchup
4 tbsp worcestershire sauce
1 small can of crushed tomatoes
4 cups beef broth
Enough water to cover brisket
Preparation:
Mix all liquid ingredients together
Put brisket in roasting pant
Pour liquid mixture over to cover briske
Bake covered at 325 degrees for 3-4 hours depending on pounds
Let cool and slice
Put back in liquid and let cook for 1 hour
December 28, 2012
Author: Ronna Dell Valle and Sharon Mason
Ingredients:
For a 12 lb. or larger bird
2 cups sliced onion (2 large onions, sliced)
1/2 ib. beef liver plus the liver from the turkey
1/4 cup vegetable oil
18 oz or larger box of Corn Flakes
3/4 cup water (you might not use it all)
1 tsp. thyme
Salt and pepper to taste
Preparation:
Saute sliced onions in oil until soft, remove from pan and set aside. Pan fry livers in same pan until liver is no longer pink when cut in the center (do not overcook). Chop liver and onions together until fine, like a pate. Crush the Corn Flakes and place in a very large bowl. Add the liver mixture to the corn flakes and slowly add water, as needed, to help blend. Add thyme and other seasonings.
Rinse turkey inside and out and wipe dry with paper towels. Rub crushed garlic on the inside of the bird. Spoon in the stuffing. Extra stuffing can be placed under the skin of the breast and back of the bird. Make a mixture of oil and mustard and rub it over the skin of the entire bird after it has been trussed. Roast the bird at 325 degrees until the thermometer reads done.
November 30, 2012
Author: Ahuva Traube
My grandmother ob’m was a chalutzah, a pioneer in the land of Israel – a role she was exceedingly proud of. She left her home in Poland before WWII and went to Israel – or Palestine as it was then known. (Going to Israel saved her life, as the rest of her family – save for one brother – was killed during the war).During the years she was there she taught at Cypress, and she worked on a kibbutz. One of her jobs she had on the kibbutz was kitchen duty. She was taught a very basic lesson – one which she passed on to my mom, and my mom taught me. Here goes: Any time you brown meat with onions and garlic, it’s going to taste good. That’s it. Brown the meat first with onions and garlic. Everything else afterwards is just – pardon the expression – gravy.
Ingredients:
1 can be done with beef stew, pot roast, etc.
2 Medium Onions
Preparation:
Chop the onions – to taste! Smash or mince the garlic. Heat up the pan, and add a little oil. When the oil is hot, toss in the onions and garlic and allow to sweat a little. Season the meat with salt and pepper, and then add to the pot. Brown well on both sides, and then continue as you like. Turn it into a stew, a pot roast – whatever you like. Just brown the meat, garlic, and onions first – can’t go wrong!
December 26, 2012
Author: Evan Kleiman
Ingredients:
½ lb. dry pinto beans, cooked until tender or 4 cans pinto beans
2 tablespoons olive oil
2 onions, diced use white for sharpness, yellow for sweetness
Salt to taste
2 lbs. ground beef or buffalo, not lean
2 – 4 garlic cloves (to taste), grated on microplane or put through garlic press
4 tablespoons chile powder
2 tablespoons New Mexico chile powder
1 – 2 teaspoons Ancho chile powder
1 teaspoon Cumin
2 teaspoons Dried Mexican Oregano, crush with your fingers as you add to the pot
1 large can peeled tomatoes in juice
Preparation:
Use a heavy pot and a wooden angled scraper for stirring when making your chili. This will help prevent all those spices from burning on the bottom of the pot.
To cook the beans:
Wash pinto beans, put them in a pot covered with cold water by 4 inches. Bring the beans to a rolling boil. Cover the pot, turn off the beans and let them sit for an hour. Now open the lid and stir. The outer layer of bean skin should be completely hydrated. Now bring the pot of beans to a low simmer and let cook until they are just tender but not falling apart. Add water as needed but never more than covers the beans by 2 inches. This way you’ll have a nice thick bean liquor to add to the chili if necessary.
To make the chili:
Film the bottom of the heavy pot with olive oil and cook the onions with salt to taste over moderate heat until they wilt. Add the ground beef or buffalo to the onions. Break the meat up as it cooks until it’s pretty much cooked through and in small pieces, not large chunks.
Add the chile powders, garlic, cumin and oregano. Add salt to taste. Stir the spices in and let cook over low heat until the meat really absorbs the spice, about 3-5 minutes. Add the canned tomatoes and juice, breaking up the tomatoes with your fingers as you add them to the pot. Add a cup of bean liquor if you have it. Stir well and let the beans simmer over low heat for a couple of hours, adding the cooked pinto beans the last half hour. Add water or bean liquid as needed to keep the chili liquid as it cooks.
Adjust seasonings at the end of cooking. This chili is better the next day. Serve it with bowls of minced raw onion, sour cream and grated sharp cheddar cheese.
Posted in Main Courses
Tags: Ancho chile powder, Beef, buffalo, chile, chile powder, Chili, cloves of garlic, cumin,Dried Mexican oregano, dried pinto beans, garlic, garlic cloves, ground beef, ground buffalo, mexican oregano, New Mexico chile powder, new years, new years day, olive oil, onion, onions, Oregano, pinto beans, salt, tomato, tomatoes
March 12, 2013
Author: Manischewitz
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Ingredients:
1 four- pound 1st cut beef brisket
1/2 teaspoon Manischewitz® kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons Mishpacha® olive oil, divided
3 medium onions, peeled and cut into 1/8ths
6 cloves garlic, smashed
2 cups pomegranate juice
2 cups Manischewitz® Kosher For Passover chicken broth
3 tablespoons Manischewitz® honey
3 bay leaves
1 small bunch fresh thyme
Preparation:
Prep Time: 5 min
Cook Time: 4 hour
Ready Time: 245 min
1. Preheat oven to 375 F.
2. Season brisket with salt and pepper.
3. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat.
4. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
5. Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened.
6. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme.
7. Bring to a boil, then reduce to a simmer and cover.
8. Transfer to preheated oven and roast for 2 hours.
9. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.
10. Let brisket rest for 10 minutes before thinly slicing against the grain.
11. Strain liquid and serve on the side as au jus.
This post was submitted by Manischewitz.
Posted in Main Courses | Tags: bay leaf, bay leaves, beef brisket, black pepper, Brisket, cloves garlic, fresh black pepper, fresh thyme, garlic, garlic cloves, honey, Joy of Kosher, Manishewitz, olive oil, onion, onions, Passover,Pomegranate brisket, pomegranate juice, thyme
January 3, 2014
Author: Gloria Kobrin
For 60 years, my parents employed a wonderful woman named Annie Mae. In fact, I wrote an article about her for this site last year. While Annie Mae was not my biological Grandmother, she was my Grandmother in many ways I wish my real Grandmothers had lived long enough to be. Annie Mae listened to me whine. She introduced the world of “Soaps” to me; watching in secret because my Mother would have been furious at us both. Most importantly, Annie Mae let me hang out with her in the kitchen and watch her cook-and eventually, help her cook. Amongst the many recipes that she made that we all loved and wish we had written down, was Beef Stew. Chunks of soft meat in thick gravy with carrots and potatoes- YUM!
While Beef Stew is considered as American as Apple Pie, there are variations of it in every cuisine. My parents gave my brother and me the opportunity to travel with them when we were teenagers. It was in Paris, that I was introduced to Boeuf Bourguignon. This was Beef Stew of a different kind. After I was married, I turned to Julia Child’s books to learn about French cooking. I took her recipe from Mastering The Art of French Cooking and worked on it to make it kosher. Success-my Boeuf Bourguignon was delicious. More recently, I’ve gone over many of the recipes in which I used a great deal of margarine and substituted much of it with oil. In the case of Boeuf Bourguignon, I brown the beef cubes in a very hot pre-heated t oven with no extra fat at all. Not only is it kosher but more healthy as well. I have no doubt that you will enjoy this recipe as much as we do.
Ingredients:
4 pounds lean chuck beef-cut into 1 inch cubes
4 ½ cups dry red wine (you’ll need 2 bottles)
2 cups beef stock (fresh/boxed)
2 bay leaves
2 large garlic cloves
1 ½ tablespoons tomato paste
1 teaspoon crushed thyme
½ teaspoon crushed marjoram
½ teaspoon black pepper
1 ½ pounds white mushrooms
One 14-16 ounce bag frozen white onions-defrosted
herb bouquet: 2 parsley sprigs, 1bay leaf, ½ teaspoon thyme, 6 peppercorns tied in cheesecloth
2 tablespoons vegetable oil
3 tablespoons non-dairy margarine-softened
6 tablespoons flour
Equipment
Large roasting pan-tin foil pan is fine
Large skillet
10-12 inch Dutch oven
Slotted spoon
Whisk
Preparation:
SERVES: 8
The combination of red wine, vegetables, and spices turn the humble beef cube into something spectacular.
Prep time: 45 min. Braising: 2 ½ -3 hours Mushrooms & Onions; 30 min. Finishing: 30 min.
Preheat oven to: 425 F.
Trim beef cubes of all loose fat, rinse and pat dry.
Arrange beef cubes in a single layer in roasting pan. Sprinkle with 1½ tablespoons flour. Place pan in oven and cook beef for 10 minutes. Shake pan vigorously and sprinkle remaining 1½ teaspoons flour over beef. Cook for 8 minutes longer. Remove pan from oven. Reduce oven temperature to: 325 F.
Using a slotted spoon, remove browned beef cubes from pan and put into Dutch oven. Reserve liquid from pan.
Pour 4 cups wine over beef cubes. Add just enough beef stock to cover meat. Refrigerate remaining stock.
Crush garlic cloves and add with herbs, spices, and tomato paste to meat. Stir well. Bring mixture to a boil, then reduce to a simmer, cover and place in lower level of oven. Cook 2 ½ to 3 hours or until meat is very tender. Check casserole 2 or 3 times to be sure that a simmer is being maintained. While meat is cooking, prepare mushrooms and onions.
Wipe mushrooms clean and quarter them. Cut them in sixths or eighths if they are very large.. Heat 4 tablespoons oil over medium high heat in skillet. Add mushrooms. Toss quickly so that they brown lightly. Remove mushrooms from pan with a slotted spoon and set aside. Leave mushroom liquid in the pan.
Add remaining ½ cup wine, herb bouquet, reserved beef gravy and onions to skillet. Simmer for 20 minutes. Remove onions with slotted spoon and add to mushrooms.
When beef is done: remove from liquid and cool. Mix beef with onions and mushrooms. Cover with plastic wrap and refrigerate. Chill gravy separately-either several hours or overnight- until fat has congealed. Remove fat.
Cream 3 tablespoons margarine and remaining flour. Bring gravy to a boil and reduce to a simmer. Whisk flour and margarine paste into gravy stirring vigorously until sauce has slightly thickened. This treatment of the sauce not only thickens it but also gives it a beautiful sheen. Return meat, mushrooms, and onions to gravy. Simmer until beef is hot. Serve Boeuf Bourguignon piping hot with rice or noodles.
Note: This recipe gets even better when prepared one or two days in advance.
This post was submitted by Gloria Kobrin.
Posted in Main Courses
Tags: beef, wine, mushrooms, onions
Ingredients:
1 kosher brisket of beef (4 to 10 pounds)
2 to 3 large yellow onions, sliced
3 or 4 cloves garlic
2 16-ounce jars tomato sauce
2 cans or 3 cups beef broth
olive oil (or canola oil) – approx. 2 tablespoons
a few white potatoes, peeled and cut into small pieces
1 tablespoon sugar (approx.)
optional:
a few carrots, peeled and sliced
a cup or so of string beans
Preparation:
Heat oil in large pan (preferably a frying pan or deep pot for which you have a lid).
Sautee garlic and onions until yellow and slightly softened. Push onions to sides of pan, put meat in center and sear on high until well browned all over.
Add approximately equal amounts of tomato sauce and beef broth to pot. Stir to combine well.
Add several cut up potatoes, as well as the string beans and sliced carrots, if desired. The latter vegetables are totally optional, but the potatoes help thicken the gravy.
Cover the pan and reduce heat so that the gravy simmers. Cook for 1 ½ to 2 hours, turning the meat occasionally so that both sides cook evenly. Remove meat from pan and slice THIN* against the grain. Stir a tablespoon or so of sugar into sauce. Then return meat to pan and cook for about 45 minutes more.
*Note: The thinner you slice it, the more tender it tends to be!
October 26, 2012
Author: Chadley
Grandma Sylvia always advised me, “If you can read, you can cook.” Her mother died when she was very young and she was raised by her father, so when she married Grandpa Alex, she’d never learned to so much as boil an egg. After her wedding, she came home and cracked open her newly purchased Joy of Cooking, and the rest was history. Over fifty years of marriage, and even to the end of his life when cancer curbed his appetite, my grandfather refused to leave even a morsel of Grandma’s cooking — from anyone’s plate — uneaten. Although the reason may have been Grandpa’s Depression era mentality, I prefer to think it was because the cooking was so delicious.
In the kitchen of their Bethesda, Maryland house which I visited every Friday throughout my childhood, the dishwasher was Grandpa’s domain as he had a highly complex loading strategy which we all tried and failed to grasp. Everything else in that narrow, formica-covered space with the mushroom-patterned wallpaper, however, was Grandma’s turf. One of her specialties which I have searched for ever since, to no avail, was a big heaping dish of little fried, salty, whole fish called smelts. How she managed to get a 5-year-old to gobble down plates of whole fish, with the dead eyes staring out at you, is even more of a mystery to me now that I’m a parent of two picky eaters.
Like so many Bubbes, Grandma single-handedly prepared Passover dinners for a dozen hungry mouths with barely so much as a sit-down. But I don’t believe any other Bubbe in the world ended a Seder with her particular party trick. Once the plates were cleared and put into the dishwasher according to Grandpa’s incomprehensible mathematical algorithm, my grandmother would finally collapse at the table, pull off her apron, and roll back her sleeve. From there I can only describe what she did from the perspective of the child I was — My grandmother became a female, Jewish Popeye. With her palm placed lightly on her forehead, her bicep flexed, she then proceeded to pop and bounce her exceedingly large arm muscle in a staccato rhythm so that it danced like a Mexican jumping bean. This was a crowd pleaser for the whole family, and the grandchildren were left to wonder what made their Grandma so well-endowed in the bicep area. Maybe it was her cooking.
Ingredients:
1 lb Lean, raw beef chopped (i.e. hamburger meat), salted and peppered
2 Large Onions 1 chopped fine, 2nd onion chopped medium
2 Cup(s)s Rice cooked (1 cup cooked rice to put in stuffing, prepare 2nd cup cooked rice to accompany servings of holupchus)
1 tablespoon Water
1 Eggs slightly beaten
1 whole Cabbage (one head)
2 Cup(s)s Tomatoes canned, broken up a bit so that tomatoes aren’t whole
1 tablespoon Matzah meal optional
1/2 cup(s) Golden raisins or to taste
4-6 Tablespoons Dried mint or to taste
Pinon nuts optional; to taste
1 tablespoon Honey or more; to taste
Several pinch Ginger
2 Tablespoons Brown sugar or more; to taste
1 Lemon (juice of 1 lemon)
Preparation:
Boil enough water in a large pot to cover about 2/3 of the cabbage head, the goal being to steam it and soften the leaves. Put cabbage in and cover pot. Pull off outer leaves as they soften. This will probably have to be repeated several times as you work towards the middle. All leaves should be soft enough to fold but not overcooked. This is best to do a little ahead so that the cabbage cools enough to work with.
Mix together the raw beef, 1 onion chopped fine (save the other onion for later), 1 cup cooked rice (prepare and save the 2nd cup rice to serve with the holupchus), the tablespoon of water, the egg, and the optional matzah meal. Roll up the meat mixture into small balls for filling little cabbage leaf packages that should be folded up like envelopes, open side down.
When all cabbage rolls have been put into a large pot, put in on top the tomatoes, the second onion (chopped into medium sized chunks), the honey, the ginger, the brown sugar, and the juice of one lemon.
Cover and simmer on low heat 1 hour – 1 1/2 hours approximately, tasting as you go.
Serve the holupchus with the cup of cooked rice. You can prepare more rice to accompany this if you want to serve the holupchus as a main course rather than as an appetizer.
Enjoy the sweet and sour goodness!
February 6, 2013
Author: Alan Richman
Ingredients:
• Two six-ounce packages Manischewitz or Streit’s Split Pea Soup Mix (Beware of other brands, the ones where the peas are not finely cut and don’t get soft enough.)
• Four or five beef shin bones, 1-2 inches thick, with marrow
• Two medium yellow onions, grated
• Two medium carrots, grated
Preparation:
1. Bring nine cups of water to a boil. (The Manischewitz recipe calls for 5 cups for a six-ounce package. The Streit’s recipe calls for 4 cups for an identical six-ounce package. If you were adding only the ingredients of the packages, Streit’s would be more right than Manischewitz. But you’ve got more going into the pot, so up it a little.)
2. Add the peas. Stir.
(Each package comes with a little cellophane packet of seasonings. They are to Jewish soup what MSG is to Chinese food. The Streit’s directions call for the contents to be added after 45 minutes of cooking, 15 minutes before the soup is done. Manischewitz says to add the contents during the last 10 minutes of cooking. I can’t believe my mother was that patient. My guess she added them at the start. Here’s what I do. After about a half-hour, I add the seasonings, but not all of them. It’s too much. If you think the soup needs more salt or pepper, add to taste. Anyway, an hour isn’t nearly long enough to cook this soup. It requires two hours, minimum.)
3.Add the soup bones, the grated onion, the grated carrots. Stir well. Cover. Lower temperature to simmer.
4.After about an hour, if you’re hungry, remove the bones. Dig out the marrow. Serve on white toast, with coarse salt. After the bones have cooled, give them to your dog.
5. Eat the soup when the peas are dissolved and the broth is creamy, about two hours, sometimes more. Stir well before serving.
This post was submitted by Alan Richman. (His mother, Ida, is second from left in the photo.)
Ingredients:
2 lbs. beef oxtail
6-8 marrow bones
1 package frozen mixed vegetables
2 large carrots, chopped
2 stalks celery, chopped
1 parsnip, chopped
1 turnip, chopped
1 onion, chopped
1 bunch fresh parsley
1 bunch fresh dill
1/2 cup barley
1/4 cup split peas
1/4 cup elbow macaroni
2 potatoes
2 Tbsp onion soup mix
2 tsp salt
1 tsp sugar
Preparation:
In a pressure cooker, place the frozen mixed vegetables, carrots, celery, parsnip, turnip, onion, parsley and dill.
Rinse the barley and split peas and add to the pressure cooker.
Add all remaining ingredients and cover with water. Close the pressure cooker.
Bring water to a boil (should take around 20 minutes) then cook for 15 minutes.
Note: if you don’t have a pressure cooker, you can make this soup in a regular pot. Just boil the soup for 1-2 hours.
April 4, 2014
Author: Liz
My grandmother, Bertha Scher, was a believer in the slow sauté. Chopped onions and garlic, sautéed over the lowest flame, still releases the familiar memories of so much of the food she joyfully prepared for 8 grandkids. We all loved the sweetness and depth of flavor in her cooking and of course, never gave it much thought.
It occurs to me, now, that she teased it out with another kitchen basic. This common and distinctly American condiment added a toasty honey hue (yup, she knew about eye appeal, too) to countless bowls of her veggie soup and equally irresistible potted meatballs.
The secret ingredient was ketchup.
And while Nanny may have knowingly reached for ketchup for a little zest and tang, I rarely do. But, anticipating yet another snowfall last week, I channeled her slightly sweet and perfectly uncomplicated cooking with this easy, long simmered, beef barley soup. I am sure she would have loved this “bowl of health”.
Ingredients:
1 onion, chopped
4 cloves garlic, chopped
6 carrots, peeled and chopped
2 stalks celery, chopped
one pound beef flanken, chopped or stew meat (not too lean)
8 oz. white, organic, mushrooms, wiped clean and sliced
1 cup pearl barley, rinsed
1 cup homemade beef or chicken stock
10-12 cups beef or veggie broth (organic, preferably)
3 Tb. ketchup
a generous handful of fresh dill, chopped
salt and pepper
Preparation:
Sautee onion and garlic, 7-10 mins.
Add beef and brown.
Throw all ingredients into slow cooker, stir to combine and simmer on low for 8 hours. Alternatively, simmer, covered, on stove top for 2 hours.
Enjoy this rich and old fashioned soup on a freezing winter day!
Tips: The best dishes use homemade chicken, beef or vegetable broth. I keep a container for each, clearly labeled, in my freezer. When I have leftover gravy from roasted chicken or cooking liquid from wokked or steamed vegetables, I cool it and add it to the appropriate container. These long simmered gravies serve as rich, complex bases for winter soups.
Posted in Soups and Stews
Tags: barley, Beef, carrots, celery, grandparents, ketchup, Mushrooms, Soup
May 5, 2014
Author: Traci Des Jardin
Ingredients:
1/2 lb. ground pork (or not!)
1/2 lb. ground beef
1/2-cup Short grain white rice
2 eggs
2 white onions, peeled and diced
1 carrot, peeled and diced
1 clove garlic, finely minced
1/2 lb. tomatoes, blanched, peeled and diced or 12 ounce can peeled and crushed tomatoes
1 medium zucchini, diced
1 bunch cilantro, picked and chopped
3 sprigs mint leaves, chopped
1-teaspoon ground cumin
1-tablespoon dried oregano (preferably Mexican)
4 cups chicken stock
1 tablespoon salt
½ teaspoon pepper
Vegetable oil
Preparation:
Bring to a boil 1 cup of water and pour over the rice, let soak for 20 minutes and then drain. Sweat 1/2 of the onion in scant vegetable oil until soft, let cool and then add to the meat. Add the soaked rice, egg, ½ of the cilantro, ½ of the mint, the cumin, oregano, and salt and pepper to taste. Blend everything together very well and form into 1 inch meatballs.
In a large sauté pan over medium high heat, place two tablespoons of oil into the pan and brown the meatballs lightly, remove from the pan and add the onions, garlic, celery and carrots, sweat slightly and add the tomatoes. Add the chicken stock and bring to a simmer, add the meatballs and the mint. Simmer for about 1 hour, season to taste with salt and pepper, add the zucchini and cook for another 10 minutes, garnish with remaining cilantro and serve.
Posted in Soups and Stews
Tags: cilantro, JCCSF, Meatballs, mint, San Francisco, soup, zucchini
June 16, 2014
Author: Sandy Speier
This is a recipe from Susan Zemelman and Steve Zemelman. They got the recipe from a Lebanese student at Brandeis.
Ingredients:
Jar of grape leaves in brine
1 cup of cooked rice
½ cup of ground beef
Salt and Pepper
2 lemons
4 garlic cloves
½ cup of brown cloves
Preparation:
Spread out grape leaves
Mix cooked rice and raw ground beef, and salt + pepper. Form into balls.
Wrap meat balls in grape leaves. Use a casserole, pyrex or microwave dishes with cover.
Bake grape leaves in 350 degree oven with juice
Brush of lemons, crushed garlic and sugar
July 28, 2014
Author: Jeanne Stellman
Ingredients:
Slab of Brisket
Potato starch on cornstarch
sweet potatoes
white potatoes
carrots
diced onions
cloves of garlic
Honey or agave sugar or maple syrup and lemon juice
Directions:
Dredge brisket in starch. Cut potatoes and carrots into a smallish pieces. Cover bottom of pan with diced onions and throw in the garlic. Put in meat and veggies in the oven on 325 degrees and cook for hours.
