March 6, 2014
Author: Liz Bartl
The secret of how to make these like grandma was never told. My brother experimented 2 years and recreated the recipe. Now it’s his secret :-)
Ingredients:
Small cucumbers
Kosher salt
Dill
Water
Preparation:
Combine and wait
October 15, 2012
Author: Sybil Sage
This was a recipe my mother altered, depending on whether it was going to a daughter or a daughter-in-law. As the daughter, I have the real one.
Ingredients:
4 pounds cucumbers or tomatoes
2 strips pickling spices
1/2 tsp. Salt
2 cloves garlic
2 TBSP. dill
Preparation:
Put cucumbers, pickling spices, garlic & dill in large jar. Fill with Water. Fill to top. Add 3 TBSP kosher salt. You can add more dill & vinegar as well as garlic. (That’s the way mothers used to cook).
Cover with Saran Wrap. Let stand at room temperature 5-6 days. You then screw on the top and refrigerate. You will have pickled in 3 weeks.
Courtesy of Mina Adelman’s daughter.
March 12, 2013
Author: Manischewitz
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Ingredients:
1 jar Manischewitz® Mediterranean Gefilte Fish
½ cup diced red bell pepper
1 small red onion, diced
2 celery stalks, diced
1½ cup mayonnaise, divided
4 tablespoons chopped dill
½ teaspoon kosher salt
¼ teaspoon Freshly ground black pepper
1 egg
1 cup coarsely crushed Manischewitz® Mediterranean Matzos
1 cup canola oil
1 lemon, juiced
4 tablespoons prepared horseradish
Preparation:
Prep time: 10
Cook time: 20+ 30 minutes chill time
Ready time: 30 min
1. In a large bowl combine Manischewitz® Mediterranean Gefilte Fish, peppers, onions, celery, ½ cup mayonnaise, dill, salt, pepper, egg and Manischewitz ® Mediterranean Matzos and stir well to combine.
2. Using slightly wet hands, scoop ¼ cup and form into patties.
3. Place on a sheet pan and refrigerate for 30 minutes before frying.
4. Heat oil in a large sauté pan over medium high heat.
5. Fry patties in batches for 3 to 4 minutes per side or until golden brown. (Can be kept warm in the oven at 250° F.)
6. In a small bowl, combine remaining 1 cup mayonnaise, lemon juice and horseradish and stir.
7. To serve, plate 2 cakes on a small plate and garnish with a tablespoon of horseradish sauce.
July 16, 2012
Author: Joan Nathan
My ninety-eight year old plus mother loves order and hates chaos. She is precise and unwavering about everything – the way she runs her family, her house, her kitchen. And for her, there is only one way to prepare for holidays: she cooks a week, two weeks, sometimes a month ahead, freezing the rugelach, the chicken, the plum pies, but never, never the matzo balls.
Just before she turned 90, my mother switched from using a whole chicken, to chicken legs in her chicken soup because she finds more flavor in the legs, and besides, the legs are often on special in her supermarket. From an Italian restaurant in Providence, she learned to swirl in escarole at the last minute, before she adds her matzo balls.
Ingredients:
6 whole chicken legs
20 Cups water
2 celery stalks sliced into 2 inch chunks
2 whole carrots cut into 2 inch chunks
1 large onion peeled and quartered
1 parsnip cut into 2 inch chunks
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh flat leaf parsley
Salt and freshly ground pepper to taste
8 Ounces escarole
Matzo Balls
3 Tablespoons chicken fat or vegetable oil
6 Large eggs, separated well beated
1 teaspoon salt
1/4 teaspoon grated nutmeg
1 3/4 Cup(s)s matzo meal
1 tablespoon chopped fresh flat leaf parsley
12 Cup(s)s water
Preparation:
To Make the Soup:
1. Put the water in a soup pot, add the chicken legs and bring the water to a boil Simmer slowly for 2 hours, uncovered, skimming off the fat and foam as they rise to the top of the soup.
2. After 2 hours, add the celery, carrots, onion, parsnip, dill and parsley. Continue cooking slowly, uncovered, for another hour.
3. Set a strainer over a large bowl and strain the soup. Season it to taste with salt and pepper. Refrigerate the soup, covered, overnight.
4. The next day peel off the layer of fat that has formed on the soup’s surface. Bring the soup to a boil in a large pot (or freeze it for another day). Before serving, swirl in the escarole and add the matzo balls (recipe follows), cooking for a few minutes.
To Make the Matzo Balls:
1. In a medium bowl, mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, matzo meal and parsley. Refrigerate for a few hours or overnight.
2. Bring the water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add salt to the water, and drop in the balls. Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the soup.
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
Leeks are often used as a symbol of Spring on the Passover Seder plate. Their bright green color and gradation of tone from white to wintery dark green, reminds us of our transition to a new season and rebirth as the earth awakens.
If you use leeks on your Seder plate, buy extra so that you will have them handy for this easy side dish. If you don’t, pick them up when stocking your vegetable bin so you can enjoy the mellow onion flavor of these delicious croquettes (a latke by another name, I know).
Originally published in 4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors.
Ingredients:
4 medium leeks, dark green tops (1-2 inches) removed and discarded. Clean very well under running water to remove the trapped dirt. Rough chop.
2 medium-large Idaho potatoes, peeled and quartered.
3 eggs (1 set aside)
¼ cup matzah meal
2 Tb. fresh dill, washed, dried and chopped (must be fresh)
salt and pepper to taste
canola oil for frying
Preparation:
Place chopped leeks and potatoes in large pot of water. Fill water to 1 inch over the vegetables. Simmer 35-40 minutes or until fork pierces through potatoes.
Drain vegetables in mesh strainer. When cool enough, use hands to press as much water as possible out of the veggies. Pat dry with paper towels.
Place cooked leeks and potatoes in a large mixing bowl and use an egg masher to smash the veggies.
Beat 2 eggs and add to the mixture. Add matzah meal , salt and pepper and fresh dill.
Heat ¼ inch of oil in large, non-stick pan until hot but not smoking.
Beat last egg. Arrange bowl of mixture and egg near frying pan.
Form 2 inch patties with your hands and flatten slightly. Carefully dip into egg and allow excess to drip back into the egg bowl.
Gently place the patties in frying pan and cook until lightly browned. Flip and cook second side.
Remove from pan and place croquettes on a plate lined with paper towels. Serve hot.
Tip: These tasty croquettes may be served with a squeeze of lemon alongside any chicken, fish or meat dish.
For a dairy meal, consider serving them topped with a dollop of sour cream or plain yogurt.
Prep Ahead Guide: They may be made 1-2 days in advance and re-heated on a foil lined tray in a 350 degree oven.
Freezer Instructions: Flash freeze these tasty croquettes by placing them in a single layer on a foil lined tray on an even surface in the freezer. After 2 hours, place them in a Ziploc bag and seal well. Flash freezing prevents them from sticking to each other, allowing you to remove a few at a time. Re-heat in 350 degree oven on a foil lined tray.
May 2, 2014
Author: Kim Samek
This is my great grandmother’s recipe. My mother has fond memories of going with her grandmother to Eastern Market in downtown Detroit to get the ingredients. This tradition has continued- but we go to the local farmer’s market. A whole day is spent washing the pickles, peeling the garlic and sterilizing the bottles etc. Then there was the production line of filling the jars. Everyone had a job. The hardest part was waiting 3 weeks to sample our work.
Ingredients:
1 tbsp kosher salt
1 tbsp pickling spices
1 dried hot pepper
2-3 garlic cloves
Handful of fresh dill (unwashed)
Pickling cucumbers
Preparation:
Use wide mouthed glass quart jars. Sterilize jars in dishwasher. Sterilize lids and rings in boiling water.
In each quart, put in spices. Put in washed pickles. Cover with cold water. Close, shake and put upside down for 1 hour. Tighten lids again. Turn right side up. Let pickles stand at least 2-3 weeks.
May 5, 2014
Author: Mitch Rosenthal
Ingredients:
1 skin on center-cut salmon fillet, about 1 ½ pounds
Curing mixture:
1 cup sugar
1 cup sea salt
1 T ground allspice
1 T freshly ground black pepper
1 T ground fennel
1 T ground star anise
Grated zest of one lemon, one lime and one orange
½ fennel bulb, trimmed
Dill Crème Fraiche:
½ cup crème fraiche
½ cup sour cream
1 T chopped fresh dill
1/8 t salt
Grated zest of one lemon
Latkes:
1 yellow onion
1 very large russet potato, about one pound, peeled
1 large egg
1 t salt
Freshly ground pepper
2 T all-purpose flour
¼ t baking powder
Canola oil for frying
Preparation:
Salmon:
Using a sharp knife, cut 10 to 12 evenly spaced small slits in the skin of the salmon. To make the curing mixture, in a bowl, stir together the sugar, salt, all of the spices and all of the citrus zests, mixing well. Using a mandolin or sharp knife, thinly shave the fennel bulb, then add it to the bowl and mix well.
Lay a long sheet of plastic wrap on a sheet pan, and spread half of the curing mixture on the plastic wrap, forming it into a rectangle about the size of the salmon fillet. Place the salmon, skin side down, on top of the mixture. Spread the remaining curing mixture on the flesh side of the salmon, then wrap the salmon tightly in the plastic wrap. Refrigerate the salmon on the tray for 3 days, turning the salmon over once a day. When the salmon is ready, unwrap it, rinse it well, dry it well and then re-wrap it. It will keep in the refrigerator for one week.
Crème Fraiche:
In a small bowl, stir together all of the ingredients, mixing well. Refrigerate until serving.
Latkes:
Place a fine-mesh strainer over a bowl. You will use the strainer to drain the grated onion and potato. Using medium holes on a hand grater, grate the onion and place in the strainer. Then grate the potato and add to the strainer. Be sure to grate the onion first, as the potato will oxidized and discolor quickly. Mix together the grated onion and potato in the strainer, then press down gently to remove excess liquid. Transfer to a bowl.
Add the egg, salt and a few grinds of pepper and stir to mix. When the ingredients are evenly combined, add the flour and baking powder and mix well.
Pour the oil to a depth of about ½ inch into a heavy frying pan (preferably cast iron) and heat to 325 degrees. To form each latke, drop a heaping tablespoon of the potato mixture in the hot oil and fry, turning once, for about 4 to 6 minutes, or until brown and crispy on both sides. Be careful not to crowd the latkes in the pan. When they are ready, using a slotted spoon, transfer to a paper towel. You should have about 18 latkes. To serve, thinly slice the salmon. Place three latkes on each of six plates (or serve on a platter), spoon a dollop of the crème fraiche on each hot latke, then lay a salmon slice on top.
May 2, 2014
Author: Mark Lieberman
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups beef broth or vegetable broth
1 medium russet potato, peeled and diced
1 cup shredded green cabbage
1-teaspoon salt
1/4 teaspoon freshly ground black pepper
1⁄2 tsp allspice, ground
1 smashed garlic clove
1 1/2 cups roasted & diced beets
3 teaspoons red-wine vinegar
1/4-cup sour cream
1 tablespoon freshly grated horseradish
1 tablespoon fresh parsley, lightly chopped
2 tablespoons fresh dill, lightly chopped
Preparation:
In a medium saucepot, heat the oil and add the onions. Cook the onions until translucent. Add the broth, potato, cabbage, and salt. Cover with a lid and cook for 10 minutes.
Add the diced beets, black pepper, garlic clove, allspice and black pepper. Cover with a lid again and cook for another 25 minutes.
Add the vinegar, then turn off the heat and stir in the parsley and 1⁄2 the dill. Taste and add additional salt and pepper as desired.
To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh horseradish and dill.
