oil

Honey Cookies from Argentina

September 27, 2012

Author: JDCEntwine

 

Argentina is home to Latin America’s largest Jewish community. Every year, 20,000 people attend Rosh Hashanah Urbano, a public celebration of the Jewish New Year on the streets of Buenos Aires’ Palermo neighborhood. This recipe is courtesy of the first Jewish settlement in Argentina, Moises Ville. Visit JDC Entwine for pictures from the most recent Inside Jewish Argentina trip. Beyond Bubbie and JDC Entwine are partnering to share recipes from communities served by the JDC around the world.

Ingredients:

3 eggs

1 cup(s) sugar

1 cup(s) Honey

1 cup(s) oil

1.5 Teaspoons Baking Soda

1/2 teaspoon Cinnamon

1/2 teaspoon Ground cloves

As much as it takes flour

Preparation:

Combine the ingredients into compact dough. Grease and flour a medium-size rectangular baking sheet. Divide dough in three parts; take 1 with oiled hands and place on sheet.

Sprinkle sugar and cinnamon, cover with a layer of quince jelly diluted with some other jam or jelly (e.g., orange, lemon, peach, or plum). Repeat this step twice with the two remaining parts of dough, layering them. Finally, oil the top and sprinkle sugar and cinnamon.

Bake approximately 50 minutes in moderate to hot oven.

 


 

Grandma’s Mandelbrot

November 27, 2012

Author: Jason Turbow

My grandmother was a wonderful cook, within a narrow scope. By which I mean that she was a wonderful Jewish cook. She came to Brooklyn from a shtetl in Eastern Europe at a very young age, eventually settling in Southern California to raise her family. And she knew only one way of cooking: brisket, potatoes, latkes, matzoh ball soup. The standards.

My favorite was her Mandelbrot, complete with chocolate chips and a sprinkling of cinnamon on top. Because she was picky, she put her own spin on it, substituting walnuts for the almonds (the “mandel” part of the name, no less), among other tweaks.

She made Mandelbrot for every occasion—usually happy, sometimes sad—at which the family would gather. My mother picked up the tradition in our own house, and just a whiff of the stuff baking tells me that we’ll soon be surrounded by loved ones. It also brings me back to a little yellow kitchen in Tajunga, and a woman whose primary expression of love occurred over an oven, baking delights that continue to keep her memory tangible, all these years later.

Ingredients:

Beat 3 eggs

Add 1 c. sugar

1 c. vegetable oil

3 c. all-purpose flour

1 tsp. baking powder

½ tsp. salt

1 tsp. cinnamon

2 tsp. vanilla

Add about 1 c. chopped walnuts

1 ½ c. chocolate chips

Preparation:

Let the dough rest for about ½ hour to firm up.

Grease a 9 ½” x 11” cookie sheet.

Form three strips of dough lengthwise on cookie sheet.

Sprinkle with cinnamon sugar (about 4 to 1, sugar to cinnamon).

Bake at 350º for about 45 minutes. Turn off oven. Cut strips into slices, separate the slices and return to oven to dry out.

 

Italian Chanukah Jelly

December 28, 2012

Author: Tara Berger

 

 

Ingredients:

3 large eggs

1/4 cup granulated sugar

1/2 teaspoon pure vanilla extract

1/2 pound or 1 cup whole milk ricotta cheese

1 1/4 cups all-purpose flour

2 teaspoon baking powder

Blackberry Jam or Nutella for filling

Vegetable oil, for frying

Preparation:

In a large saucepan, heat 2 inches of vegetable oil at 375 degrees.

Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended. (if making ahead of time- take out of the fridge 10 minutes before cooking to get batter to room temp)

Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-sized rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Balls should rise to the top as they puff up. Using a slotted spoon, transfer the balls to the cookie sheet to drain. Continue frying the remaining fritters in batches of 8.

Arrange the fritters on a platter- using a small melon baller scoop our top of ball- fill with jelly or nutella place ball back in and dust well with confectioners’ sugar.

 

 

The Butcher’s Daughter

March 6, 2014

Author: Sarah Horowitz

It’s 9 AM. I hear the familiar voice of the nine o’clock newsman on the radio. The pots stop rattling. It’s time for my mother to stop and listen. From my bed the Yiddish news takes over the smells from the kitchen.

The smell was overpowering, the mixture of chopped liver with cooking onions and fresh made cookies. That mixture for sure did not get me out of bed for breakfast. Instead I quietly listened to news from the gentle mans voice. The news about American Jews, Israeli Jews, what the weather was.

I knew my mom would review these news items with my aunts and neighbors. So I listened carefully. It was hot out. The day was waiting for me but I knew that my mom would make me eat. She was going to make me try the fresh meat for breakfast. I hate meat but I love cookies. The only way to get the cookies was to eat the meat.

Tried both and again my mom told me what a good girl I was. The butcher’s daughter has to eat meat for breakfast!

Ingredients:

10 cups flour

4 eggs

2 cups sugar

1tsp vanilla

1tbsp baking soda

1 glass orange juice

1lb margarine (salted)

1 glass oil

Preparation:

Mix-use cookie making machine. Try not to use the cutters with holiday themes e.g. trees, crosses, stars. Drop cookies brush with egg whites. Decorate with sprinkles and sugared nuts. Bake ten minutes. Cool on racks. Store in large pickle jars.

 

 

 

Potato Latkes

July 12, 2012

Author: Leo Beckerman

Leo Beckerman, co-owner of the new and wildly popular Wise Sons Deli in San Francisco, recalls his favorite thing about hannukah– his mother’s latkes. It was as much an event as it was a meal (yes, latkes for dinner). After hours of hand grating potatoes on her grandmother’s latke grater, a tool used only during the festival of lights, everyone would gather in the kitchen. Round blobs of potato and onion went into the cast iron skillet and sizzled to delicious brown crispiness. From the frying pan they went right to the paper towel to remove excess oil, but they rarely made it farther than that. Once on the paper towel, a latke was fair game for eager family members willing to brave the intensely hot potato pancake. A quick dip in sour cream or applesauce and right to the tummy. These nights were celebrated standing up in the kitchen as latke after latke came out of the oil, until all had burned mouths and sated appetites.

Ingredients:

3 lbs Russet potatoes

1 large Yellow onion

2 Whole Eggs Beat the eggs

1.5 Tablespoons Matzo meal

1 teaspoon Salt

.25 teaspoon black pepper

4 Cup(s)s Vegetable Oil for Frying

Preparation:

Cut half of the potatoes into quarters, then boil in salted water until soft, about 15–20 minutes. Drain and mash until smooth. Combine the mashed potato with the matzo meal or flour and set aside.

With a box grater or food processor with a grater attachment, grate the remaining potatoes and the onion and mix to combine. Using a piece of cheesecloth or a fine strainer, squeeze out any liquid from the grated potato–onion mixture, then transfer to a large bowl.

Add the egg, salt, pepper and mashed potatoes and stir well to combine. Form the mixture into patties, each approximately 3 inches in diameter by ¼ – ½ inches. Heat ½ inch of vegetable oil in a heavy frying pan over medium–high heat. When the oil is hot, add some of the latkes, taking care not to overcrowd the pan. Cook until golden brown on one side, about 3–4 minutes (if they are browning too quickly, reduce the heat), then flip and cook until golden brown on the second side, about 2–3 minutes more.

Drain the latkes on paper towels, seasoning with salt while still hot. Repeat with remaining latkes until they’ve all been cooked. Serve with applesauce and sour cream.

 

Basic Potato Latkes

July 20, 2012

Author: Rachel Cort

 

My Dad has taught me almost everything I know about cooking, food, baseball, fishing and Judaism; which means he’s taught me quite a lot. This recipe is from some old magazine or book but it is the latke recipe that we make every year at Hanukkah. I can remember being a little kid, standing on a chair and helping my dad flip the latkes or stir the batter. He is the reason why I can cook, why I identify with Judaism and why I am me.

Ingredients:

2 Pounds Idaho potatoes well scrubbed but unpeeled

1 medium Onion

2 Eggs

1/4 cup(s) matzos meal or all purpose flour

Salt and Pepper to taste

Vegetable Oil for Frying

Preparation:

1. Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.

2. Drain potatoes and onions.

3. Mix in eggs, then matzo meal or flour. Season with salt and pepper

4. Pour oil into a heavy skillet, preferably cast iron, to a depth of 1/4 inch, and heat. Oil should be very hot but not smoking.

5. Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the frying pan with the back of the spoon. Fry until golden on both sides.

 

 

Gvetch

December 27, 2012

Author: Ronna Dell Valle and Sharon Mason

 

 

 

My mother-in-law, of blessed memory, came to live with Reuben and myself when we had been married a year. She was a dear, sweet woman and we got along famously. She worked, as did I, until our first daughter was born a year later. Mom graciously offered her services as babysitter and we got to go out frequently. This particular Sunday, Mom suggested that she make us Sunday dinner. She made what I later learned was Gvetch. I was very angry with her. “Mom, why did you wait until you were living with us three years before making this delicious dish? I’m angry with you for not having made it long before this day.” Mom received this recipe from a Romanian lady; but, I think it is from the Middle East.

Ingredients:

1 medium size eggplant, peeled, sliced and cut into one inch cubes

1 cup rice

1/2 cup vegetable oil

1 cup diced onions

4 ribs celery cut into one inch pieces

4 carrots, peeled and diced

1 cup water

1/2 cup frozen peas, defrosted, at room temperature

Preparation:

Place all ingredients, except peas, into a roasting pan and mix together. Bake in a 350 degree oven for one hour or until ingredients are soft. Mix every twenty minutes to prevent rice from sticking to the pan. You may need to add a bit more boiling water when stirring the dish if it seems to be too dry. Add defrosted peas before serving the dish. May be used as a main dish with a salad or used as a side dish with meat, chicken or fish. Salt and pepper to your own taste. Enjoy!!

 

Bubbe Ana’s Turkey Stuffing Supreme

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.

Meri Bender’s Southern Californian Long Live Matzah Brei

October 31, 2011

Author: Aimee Bender

 

 

My mother’s adaptation of classic matzah brei for those with high cholesterol who steer clear of butter and egg yolks. I find that it’s still surprisingly good.

Ingredients:

8 eggs: six whites, two yolks

1/4 cup(s) Milk any kind of milk is fine

6-7 Pieces Matzoh

1 teaspoon olive oil

1 pinch salt and pepper

Preparation:

Put the 8 egg whites and 2 egg yolks in a bowl, whisk a bit, add a couple tablespoons of milk (any kind), whisk some more until frothy.

Soften matzoh in colander under water until a little less crisp/not quite soggy. Break it into bits. Mix bits with eggs until coated.

Cover bottom of frying pan with water, just barely covered, and add a drizzle of olive oil.

On very low heat, pour in the matzoh/egg mix. Stir slowly. Add a little salt and pepper if you like.

Keep it on low heat, stirring, as the water burns away. It sort of steams the eggs. Turn up heat as you’re finishing to get things a little crisper. Serve with whatever you like– applesauce, etc.

 

Yetta’s Turkey Burgers

August 21, 2012

Author:Larry Gast

My mother’s parents used to have the family over for dinner quite a bit. My grandmother, Yetta, would cook. She didn’t seem to love cooking. When referring to food, she said ‘diet, ‘fattening’ and ‘bad for you’ a lot. Yetta made us food because we had to eat. I don’t remember a lot of the dishes she served. I remember salad – generally big pieces of wet iceberg lettuce, big chunks of tomato and probably some kind of oil. 

I remember rolls, likely purchased from Dierberg’s, the local grocery store with an in-house bakery. I also remember turkey burgers. I ate a lot of them. They were fine. They were just seasoned enough. They were browned in a pan. I remember chunks of onion in them fondly. When I learned about the Beyond Bubbie project, I thought about what I’d make. And looking back at Yetta’s cooking, this is what I remember. So I called her and got her recipe. The instructions below are pretty true to her approach (she said eggs were optional; she didn’t use carrot.) I liked making these. They are simple, filling, and can be riffed on endlessly. I served it with some beet horseradish from The Gefilteria. When it was cold, I mixed in some sambal. Enjoy.

 

2 Cup(s)s Ground Turkey (I used Dipaola’s from the green market in New York)

1 Carrot grated

1/2 Onion grated or diced

1.5 Teaspoons Salt

1/2 teaspoon Pepper

4 Tablespoons Bread crumbs

2 Tablespoons Olive oil Add more to taste

Directions

Mix all ingredients in a medium-sized bowl.

Heat a cast iron skillet or a pan with canola oil to a decent level of heat. Meanwhile, make patties, trying to make each one the same size. Make patties somewhat flat to encourage even cooking.

Grill burgers til slightly to decently brown. Serve with greens, horseradish, sriracha, olive oil, and/or anything else.

Meat and Onions

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!

 

Ruth Levy’s Apple Chrimslech for Passover

October 2, 2012

Author: Myrite

Ruth Levy left Germany soon after Kristalnacht as a child but took this special passover tradition with her. Chrimslech are like apple latkes and in her family they were always served on a green plate. Her four sons devoured them for breakfast, and she passed on this tradition to her family. The original Green plate cracked years ago, but she glued it together and still serves chrimslech on it for her grandchildren (who have also mastered the recipe). You can see Ruth’s video making chrimslech with her granddaughter Raphaelle Levy- soon! For now check out the trailer of Dishing up The Past.

Ingredients:

2 Matzah

3 eggs

1 grated apple

a few tbsp. of chopped almonds (can be bought whole and chopped in food processor)

sugar (to taste)

cinnamon

salt

Matzah Meal (if needed)

Olive or vegetable oil or butter

Powdered Sugar

Preparation:

1. The night before – soak the 2 pieces of Matzah in water. Let sit overnight. In the

morning, squeeze out all the water.

2. Separate egg yolks and whites. Reserve whites. Place yolks in a bowl and beat.

3. Place egg whites in a second bowl. Beat until stiff. Place in refrigerator.

4. Add soaked, drained Matzah, apple, almonds, a few tsp. of sugar, a pinch of

cinnamon and a dash of salt. Mix well.

5. Fold in egg whites. If the mixture is very liquid, add some matzah meal

6. Heat up oil or butter

7. Cover the bottom of a pan with oil or butter, when it is hot spoon the batter into

circles as you would a pancake. Flip over when brown.

8. Place cooked Chremslach onto paper towel-line to drain oil

9. When ready to serve, heap onto a plate and sprinkle with powdered sugar.

Posted in Appetizers

Tags: almond, almonds, Apple, Apple Chrimslech, Apple Chrimslech for Passover, apples, butter,Chrimslech, Chrimslech for Passover, cinnamon, egg, eggs, matzah, matzah meal, Matzah, Matzah Meal, matzos, matzos meal, oil, olive oil, Passover, Pesach, powdered sugar, salt, sugar, vegetable oil

 

Ruth’s Kreplach

February 1, 2013

Author: Mo Rocca

Grandmother and math teacher Ruth Teig teaches Mo Rocca how to make classic Jewish cuisine on My Grandmother’s Ravioli. On the menu is kreplach (or Jewish ravioli.) Ruth surprises Mo with a large live Carp in her bathtub to teach him how generations of Jews in Europe would keep their fish fresh before the invention of refrigeration. Mo also gets to taste Ruth’s magical coffee cake that she uses as currency to feed household workmen and to allows her to skip to the front of long lines at the DMV.

Ingredients:

Filling:

• 2lbs Boneless Chuck or Brisket

• 1 bottle of dry red wine

• 1 large onion chopped plus 3 large onions sliced

• 2 carrots chopped

• 2 celery stalks chopped

• canola oil

• salt and pepper to taste

Dough:

• 3 cups flour

• 4 large eggs

Preparation:

1. Place the meat, the chopped onion, carrots and celery in a large dutch oven. Add the bottle of red Wine and cook in a 375 degree oven until meat is fork tender. This should take about 1-2 hours. Let cool.

2. In a large skillet, over a medium flame, sauté the 3 sliced onions in canola oil until they are completely caramelized. remove from heat and let cool.

3. Chop cooled meat into large pieces that will fit into the spout of a meat grinder. Using a meat grinder, alternate grinding the meat and the caramelized onions until it has all been ground together. taste mixture and if necessary, adjust for seasoning with salt and pepper.

4. Place all of the flour and the eggs in a food processor and let it run until it forms a dough.

5. Remove the dough from the food processor, cover it with a dry dishtowel, and let it rest on the counter for a half hour.

6. While the dough is resting, bring a large pot of water to a boil. Once it’s come to a boil, lower the flame so the water is simmering.

7. Cut the dough in quarters. Leaving the other sections covered, take one of the sections and on a well-floured board roll it out until it’s approximately 1/4” thick.

8. Using a knife, cut the dough into approximately 2” squares.

9. Place a teaspoon of filling onto the center of each piece of dough.

10. Wet the sides of the dough with water and fold the dough corner to corner crimping the dough together with your fingers to form a triangle.

11. Join the two ends together like a little ring, as with tortellini or wontons. Repeat with the rest of the dough.

12. To cook the kreplach, in small batches place them carefully into the pot of simmering water. when they rise to the top of the water cook for another 5 minutes.

13. When the kreplach are cooked, remove with a strainer and place them in a bowl with a little bit of oil. This will prevent them from sticking together.

14. Serve in chicken soup, as a side dish, or put them in a 350 degree oven until they get crisp and brown around the edges.

 

 

 

Mother’s Chicken Escarole Soup with Matzo Balls

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.

 

 

 

 

 

Moroccan Fish from Israel

March 12, 2013

Author: JDCEntwine

 

 

Recipe courtesy of Rachel Tachvilian from Beit Shemesh, Israel. Read more about the JDC and Israel.

Ingredients:

• 4 slices tuna or Nile perch (if available)

• 2-3 ripe tomatoes

• Salt (for marinating fish and for sauce)

• Lemon juice

• 1⁄4 teaspoon turmeric

• 1⁄2 teaspoon chicken-flavored

(meatless/”pareve”) soup mix

• 2-3 cups boiling water, plus more

boiling water if using tuna

• Handful of fresh chopped cilantro

• 1 red pepper, chopped

• 1 long chili pepper, preferably dry, cut

into wide strips

• 1 clove fresh garlic, peeled and

chopped

• About 1⁄4 cup vegetable oil

• 1 tablespoon sweet red paprika

Preparation:

Sprinkle salt and lemon juice over fish and let marinate for 30 minutes. In the meantime, prepare sauce by peeling the tomatoes and placing them into a wide pot. Add salt, turmeric, and soup mix and bring to a boil. Mash cooked tomato mixture (can use a potato masher), then add 2-3 cups boiling water to the pot. Bring sauce to a simmer.

Rinse fish: if using tuna, rinse it first with boiling water and then with tap water; if using Nile perch, rinse it

with tap water. Place slices of fish on top of sauce in the wide pot. Lay chopped cilantro, pepper strips, and chopped garlic on top of fish. Bring mixture to a boil. In the meantime, thoroughly combine the oil and sweet paprika in a separate dish and add to the fish mixture. After the fish has boiled for 10 minutes, reduce heat to a simmer. Simmer fish for about 30 minutes more. Serve fish with sauce, hot or at room temperature.

Serves 4 people

 

 

Vegan Derma (Kishka)

July 28, 2014

Author: Jeff Bennett

 

 

Ingredients:

Matzah meal (2 cups)

Oil (1 cup)

Celery (3 cups)

Carrots (3 cups)

Onion (1 cup)

Directions:

Mix all ingredients and put on aluminum foil.

roll into a cylinder (don’t let the ends squeeze out of the foil)

Bake 400 degrees for 45 minutes

 

Posted in Side Dishes

Tags: carrots, celery, Derma, kishka, matzah meal, oil, onion, vegan

 

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Infamous Noodle Kugel

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July 28, 2014

Author: Lila Wachter

 

 

Noodle kugel is a traditional Jewish European dish that can be served hot or cold. It is similar to the kugel that my grandfather ate in Poland and it helped remind him of the connection to his past home, especially since he lost most of his family in the Holocaust. (Sophie M, Lila’s granddaughter)

Ingredients:

1 12 oz, thin egg noodles

1 grated apple

3 eggs beaten

1 cup sugar

3/4 canola oil

3/4 cup orange juice

3 kbs matzah meal

*I do not add salt*

1/2 cinnamon

Directions:

Boil noodles till tender. When slightly cool, add all ingredients together 9″ pan (spray with pam) Bake at 350 degrees for 3/4 hour or until top of noodles are brown.

Sprinkle top of noodle with a little sugar and cinnamon.

Posted in Baked Goods and Desserts, Side Dishes

Tags: Apple, cinnamon, egg, Kugel, matzah, matzah meal, noodle,oil, orange juice, Passover, pasta, sweet, Workmen's Circle

Bubbie's Simple Noodle Kugel

July 28, 2014

Author: Gary Finkler

When I was little, we used to visit my Bubbie in Woodside, Queens. Every time, she would be waiting outside her apartment and arms wide for a hug. There we would go, inside where all of Bubbie’s delicious savory noodle kugels would be waiting for us. Every time we visited Bubbie there was a kugel, without fail. Now I make that kugel for my family and guests and remember my Bubbie and our visits.

Ingredients:

1 bag of egg noodles (medium)

several eggs, salt & pepper to taste

Canola Oil

Directions:

Boil noodles when done. Cool and mix eggs. Heat frying pan with canola oil. Pour noodles and cook till golden. Then flip and cook on the other side.

 

 

 

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Deconstructed Stuffed Cabbage

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July 29, 2014

Author: Michael Keats

Stuffed cabbage was a Schoen family favorite for many years. This Polish-Jewish heirloom recipe was a specialty of Dr. Keats’ “Nana Ruthy” and her two sisters. For special occasions, Shabbos and Yom Tov, they would prepare the dish by rolling each cabbage lovingly by hand and securing each roll with a toothpick. Ruthy’s grandson simply “deconstructed” the original recipe, making it more time efficient and easier to prepare.

Ingredients:

1 1/2 to 2 pounds lean ground beef or turkey

1 tablespoon oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 ounces each) diced tomatoes

1 can (8 ounces) tomato sauce

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon sea salt

Directions:

Heat the olive oil over medium heat in a large skillet. Saute the onions until tender, then add ground beef (or turkey) until the meat is browned.

Add the garlic and cook an additional minute before adding the remaining ingredients. Bring to a boil, cover, reduce the heat and simmer about 25 minutes (or until the cabbage is quite fork tender). 6 to 8 servings.

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