Caramelized Onion Mashed Potatoes

March 12, 2013

Author: Manischewitz

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).

Ingredients:

2 pounds Yukon gold potatoes, cut into 1/2-inch diced cubes

5 tablespoons olive oil, divided

2 medium onions, diced

1 teaspoon plus 1/4 teaspoon Manischewitz® kosher salt

1/4 cup Manischewitz® Vegetable Broth

1/4 teaspoon garlic powder

Preparation:

Prep Time: 5 min

Cook Time: 20 min

Ready Time: 25 min

Serves 8

1. In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 to 20 minutes or until tender when pierced with a fork. Drain well and return to pot.

2. While potatoes are cooking, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté for 10 to 12 minutes or until softened and browned, stirring constantly.

3. Add onions to drained potatoes and mash with a potato masher until broken down but leaving some lumps. Stir in broth, garlic powder, remaining 4 tablespoons olive oil, and ¼ teaspoon salt.

4. Serve immediately or cover to keep warm.

Pomegranate Braised Brisket

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

Gefilte Fish Cakes with Horseradish Sauce

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.

Ida Richman’s Poor Man Soup

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.)