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 Posted: Sun Jun 03, 2007 7:31 pm
I'm curious if any of you folk have any Jewish recipes you'd care to share. This includes family recipes for Matzo Ball Soup, Latkas, or any other food.
See, I'm learning to cook, and one of my girls is a professional chef, and we'd both like to get some Jewish recipes to make.
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Posted: Mon Jun 04, 2007 1:16 pm
This is a cholent I found off the internet. The eggs are optional.
• 1 ¼ cups dry mixed beans
• 2 Tbsp vegetable oil
• 200 g (8 oz or one large) onion, coarsely chopped
• 3 cloves garlic, minced
• 1 ½ Tbsp Hungarian paprika
• 1 ½ tsp salt
• 1 ½ tsp pepper
• ¾ cup barley
• 1 ½ lb (700 g) potatoes, peeled, cut into large chunks
• 1 chunk (about ½ kg or 1 lb) beef brisket
• 1 smoked beef bone or marrow bone
• 6 eggs in shell, washed
1. You may use one kind of beans or mix several kinds. For eye-appeal, I like to mix small white navy beans and large red kidney beans or black beans. Rinse beans then soak for 5 to 8 hours in enough water to have three finger-deep water over top of beans. When soaked, drain.
2. Heat oil in a large heavy skillet over medium heat and sauté onion until transparent. Add garlic, stir for several minutes over heat then add paprika, salt and pepper, and continue to cook for a minute. Remove from heat.
3. Combine beans, onion mixture, barley, potatoes, brisket and bone in a large baking dish or dutch oven with a tightly-fitting lid. Carefully slip in raw unshelled eggs and bury them under cholent mix. Add water to cover.
4. Place tightly covered pot in oven (seal lid with aluminum foil if not absolutely tight) and bake at 100 degrees C (200 degrees F) for at least 6 hours and up to 18 hours. Check liquid level occasionally to prevent cholent from drying out and replenish if needed.
When ready to serve, dig out eggs, shell them and serve in quarters as first course with fresh raw vegetables, crackers, sour cream or yogurt. Remove brisket and slice. Serve brisket and cholent family style on serving dish. The best accompaniment with cholent is an assortment of good pickles and sauerkraut. Yields 6 to 7 generous servings.
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Posted: Mon Jun 04, 2007 2:32 pm
Well the question I have is, are you shooting for Askenazi or Sephardic?
Yup two jewish cultures = two jewish cuisines
Askenazi is more european in style with sephardic more mediterranian
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Posted: Mon Jun 04, 2007 7:42 pm
I like food from both traditions.
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darkphoenix1247 Vice Captain
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Posted: Sat Jun 09, 2007 4:43 pm
Ah; whenever my grandma gives me her recipe for mandel (sp?) bread, I'll post it. It's absolutely amazing! biggrin
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Posted: Tue Jun 26, 2007 2:59 am
Dis Domnu I'm curious if any of you folk have any Jewish recipes you'd care to share. This includes family recipes for Matzo Ball Soup, Latkas, or any other food. See, I'm learning to cook, and one of my girls is a professional chef, and we'd both like to get some Jewish recipes to make. i eat falaful. yummy in my tummy
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Posted: Tue Jun 26, 2007 12:12 pm
When I find my recipe for lamb and rice pilaf, I'll post it.
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Posted: Wed Jun 27, 2007 7:32 am
darkphoenix1247 Ah; whenever my grandma gives me her recipe for mandel (sp?) bread, I'll post it. It's absolutely amazing! biggrin >.> THAT'S WHERE I'VE HEARD THE NAME BEFORE!!! There is this rabbi I read about in a book, don't know a thing about him, but his name is like mendel or mandel. Lol. It looked familiar I think that's where I've seen it before that bread. What's the bread like?
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Eloquent Conversationalist
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Posted: Wed Jun 27, 2007 11:22 am
Mandel is German for almond. Mandelbrot is therefore almond bread, but more like a cookie, really. German Jews, like most European Jews, were ordered to take German surnames. Those who complied with that command early were given desirable names. Those who didn't were given less flattering names. My grandmother's maiden name was Naegel, which is German for nail; we don't know, but we guess that either the family took that surname to indicate that one of them was a carpenter, or they were assigned that surname when all Germans (including Jews) were required to take a surname. It's not one of those fancy, desirable names like Goldberg (gold mountain) or Blumenthal (flower valley), but it's not one of the less desirable names that indicate some unflattering personal trait like grey/white hair (Wittkopf, Weisskopf) either. The guess is that they took a surname towards the middle of the relevant time period, when all the "good" names were used up and they hadn't gotten around to the unfashionable names.
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Posted: Wed Jun 27, 2007 11:24 am
Oh, yeah, the recipes. Zucchini Pritti Zucchini was mentioned in the Bible (book of Leviticus), and is still a big part of Israeli fare as well as that of the neighboring lands. This dish is very common in Israel, I'm told. 6 small zucchini, cut into rounds 1/2 C olive oil 2 chopped onions salt and pepper 1 chopped green and/or red bell pepper 1 C chopped tomatoes Fry zucchini rounds in oil, or dry-roast. Set aside. Fry chopped onion until transparent. Add tomatoes, black pepper, salt, and pepper(s). Sauté until soft; pour over zucchini. Serve hot.
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Eloquent Conversationalist
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Eloquent Conversationalist
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Posted: Wed Jun 27, 2007 11:28 am
SHAWARMA Serves: 8 Meat:2 pounds beef, lamb, or chicken, very thinly sliced Marinade:1 C yogurt substitute – soy yogurt works well, or see Yogurt Substitute below 4 cloves garlic, crushed or minced finely 1/2 tsp hot pepper sauce 1 tbsp vinegar 1 TBSP onion, crushed or minced finely 1/2 tsp black pepper 1/2 tsp red pepper 1/2 tsp ground mace 1/2 tsp salt Yogurt Substitute:Whir in a food processor until silky, creamy texture is achieved: 1 C silken tofu 2 tsp lemon juice or vinegar Tahini Mixture: Tahini Garlic cloves Lemon juice Parsley Garlic Sauce (below) Filling:Bunch parsley Sliced tomatoes Sliced onions Shredded lettuce or cabbage Pickled turnips Garlic Sauce:Whir in food processor until texture resembles mayonnaise: 1 clove garlic pinch salt 1-2 tsp lemon juice 1/2 C extra-virgin olive oil, added VERY little at a time Combine all marinade ingredients. Add meat, and marinate overnight. Place the marinated meat in a barbecue cage and cook over hot coals for 15 minutes, rotating constantly. Combine tahini, garlic clove, lemon juice, and parsley until it is a creamy texture, adding water if necessary. Place the cooked meat, sliced tomatoes, and pickled turnips onto a pita and top with tahini mixture and/or garlic sauce. The cone of meat, once marinated, is layered onto a vertical spit and topped off with an onion and a lemon. The spit is placed vertically in front of an open flame. As the meat cooks, it turns for even cooking. The shawarma chef takes his sharp knife and cuts off paper-thin slices of cooked meat, which drop into a waiting tray below. The cooked meat, vegetables, and more marinade and/or hot sauce are placed in the pocket of pita bread or on a long, toasted roll.
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Posted: Sat Jun 30, 2007 11:12 pm
Can anyone tell me any good food for Shabbos? My mother doesn't like stew, and I'm having a hard time finding something to make.
It would be greatly appreciated!
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Eloquent Conversationalist
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Posted: Sun Jul 01, 2007 7:23 am
Shabbat dishes for Kingpinsqueezels For the Ashkenazim: Grape juice or wine, and challah Israeli salad Gefilte fish Chicken soup with matzah balls Roasted chicken and vegetables Apple cake (parve - no dairy ingredients) For the Sephardim: Grape juice or wine, and challah Israeli salad Baked salmon (small portions) Lamb or beef tajin with vegetables Persian fruit salad I'll find and post some of my recipes to these dishes. My basic ideas with both menus are to have plenty of vegetables, to have the meal be healthy, to include fish and meat because of the minhag (custom) to eat meat on Shabbat, and to have a dessert.
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Posted: Sun Jul 01, 2007 11:26 am
I hear pretty nasty rumors about Gefilte fish, but she does like salmon.
I don't know, I don't really lean Ashkenazim or Sephardim yet, it's just me tring to eat Kosher on Shabbat while at the same time fixing something everyone will like.
And I fail at challah. blaugh The last time I made it, it was hard as a rock.
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Eloquent Conversationalist
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Posted: Sun Jul 01, 2007 11:53 am
There's a nigh-infallible challah recipe in "The New Joy Of Cooking" which is just so incredible. Soft, flavorful, and pretty on the bread tray. See if you can pick up that book sometime and look for Challah in the index. If not there, try looking under Bread or Egg Bread; I can't remember if they've translated it or left it as Challah.
I can report that gefilte fish can be either delicious or awful. I prefer homemade, but you may find some success with Manischewitz's canned variety. If you can find that, get it in liquid broth rather than in jellied broth, and go for the regular rather than the sweet kind.
Salmon is fantastic no matter what you do to it, I've found, and the simpler the better. Plain salt, pepper, olive oil, and lemon juice is great. Cook it by the Canadian Method (which is: any kind of fish, any type of cooking, 450 for 10 minutes per inch of thickness at the thickest cross-section of the fish, and it always, always, always works).
Basically, just make sure that you have some challah, some kosher wine or grape juice, and a well balanced meal with no non-kosher ingredients or combinations. That is, for starters don't serve dairy products and meat products in the same meal. Once you learn more and more about the laws of kashrut, you can incorporate them into your cooking. By the time you get ready to go out on your own, you'll be more conversant with keeping kosher, so all you'll really need will be to ask for a set of new cookware and dishes as a graduation/moving-out present. Ask your rabbi to help you learn and get to the point at which you'll be able to start keeping kosher immediately upon moving out on your own; he'll be only too thrilled to help you learn.
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