flour

Chocolate Chip Cookie Pie

April 2, 2014

Author: Rebecca Tannenbaum

 

 

Ingredients:

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

2 large eggs

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Sweetened whipped cream or ice cream (optional)

Preparation:

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

 

Esther Levin’s Latke Recipe from the Old Country

December 13, 2011

Author: lafoodie

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There are hundreds of recipes in Jewish cookbooks, American cookbooks, and on the Internet. Here’s a simple one that is a sure hit. But of course, best only when enhanced with some secrets from Rabbi Moshe Levin’s great-grandmother Rochel, passed on to her daughter, Ida, and then to his mother Esther.

Tips from Esther Levin: “Making latkes together, especially parents with their children, is a lot of fun. One of the great things about latkes is that they can be made in advance, so cooks and kids can make them together in the afternoon and serve the latkes when family and friends are ready to eat dinner, right after Hanukkah candles are lit. Latkes may be made up to 8 hours ahead. You can even refrigerate them or even freeze them if you made them earlier. But reheat them on a rack set over a baking sheet in a 350°F oven, about 5 minutes. IF they were frozen, first let them get back to room temperature.”

Esther’s cousin Mollie said that grating the potatoes, then soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly. However, remember what Bubbie Rochel said – not to pour out the starch, only the water. And believe it or not, Tante Beila used to add a little sour cream to the potato onion mixture before frying them so they come out golden brown, not burnt looking.

Ingredients:

1 lb potatoes Yukon Gold are best because of the high starch content

1/2 cup(s) onion finely chopped

1 large egg lightly beaten (Rochel liked it better with two regular size eggs)

2 Tablespoons Matzoh meal Tante Basya says all-purpose flour works too

1/2 teaspoon salt More will give you high blood pressure!

1/4 teaspoon pepper optional

Preparation:

Makes 10 good size latkes. (Adding a little flour will make it into a 12-16 portion batch if you want.) Double this recipe for a hungry crowd! And make sure you have enough sour cream and applesauce at the table for everyone, because they will pile it high on the dinner plate!

Preheat your oven to 250°F.

Peel the potatoes and coarsely grate by hand (Rochel didn’t have a Cuisineart), transferring the mixture to a large bowl of cold water. Soak the grated potatoes 1 to 2 minutes after the last batch is added to the water, and then drain well in a colander. Bubbie Rochel said, “Do NOT pour out the starch in the bottom of the bowl – only the water! Then use your hands to scoop out the starch and add it back into the mix.”

Spread the grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Only then should you transfer the potato mixture to a bowl and stir in the egg(s) and salt (and pepper if you wish).

Heat 1/4 cup oil in a 12-inch nonstick skillet pan over moderately high heat until hot but not smoking. Uncle Yankel has a heart condition so Tante Beila coated the pan with cooking spray instead of oil, and of course she cut down on the salt. Make batches of 4 latkes, by spooning 2 tablespoons of the potato mixture per latke into the skillet, flattening them into 3-inch round shapes with a fork. (Rochel said, “Don’t press hard! Thin latkes are too crisp so they don’t come out so good.) Reduce the heat from high to moderate and cook until the undersides are browned, about 5 minutes. Turn the latkes over and cook them until the new undersides are browned, about 4-5 minutes more.

As each batch is done, place them on paper towels to drain and season with a tiny bit more salt (unless someone in your family has high blood pressure, as Zeideh Zalman did). Add a little more oil to the skillet as needed each time you make a new batch. Keep the latkes warm on a wire rack set in a shallow baking pan in your oven until all are ready to be served.

 

 

 

 

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.

 

 

Cheesy Salmon Quiche

May 9, 2013

Author: KosherScoop

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Quiches are such an easy dish to serve any time of day for any meal. This quiche is light and fluffy with a rich taste. The walnuts add an unusual and delightful twist to this wonderful dish. Originally published in Kosher Scoop.

Ingredients:

Crust:

1½ cups all-purpose flour

½ tsp salt

½ cup butter

1 cup shredded Cheddar cheese

½ cup finely chopped walnuts

Filling:

3 eggs

1 cup grated mozzarella or Swiss cheese

¾ cup sour cream

½ cup finely chopped onions

½ cup mayonnaise

¼ tsp salt

2.5 oz. (213 g) can of salmon, drained and flaked

Preparation:

1. For crust: Combine flour and salt in a large mixing bowl. Cut in butter until mixture is crumbly. Stir in Cheddar cheese and nuts. Set aside half the mixture for the topping and press the remaining mixture into the bottom of a well-greased 9-inch round Pyrex dish. Refrigerate until chilled.

2. For filling: Beat eggs in a bowl. Then blend in grated cheese, sour cream, onions, mayonnaise and salt. Fold in salmon. Pour salmon mixture into prepared pie shell and sprinkle reserved flour mixture on top.

3. Bake at 375° F for 35 to 40 minutes or until knife inserted in center comes out clean. Serve warm.

VARIATION: I sometimes substitute the onions in the filling for finely chopped chives. It adds a beautiful color.

Tags: all-purpose flour, butter, cheddar cheese, eggs, flour, grated mozzarella, grated mozzarella cheese, Kosher Scoop, mayo, mayonnaise, mozzarella, mozzarella cheese, onions, Salmon, salt, Shavuot,shredded cheddar cheese, sour cream, swiss cheese, walnuts

 

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.