Category Archives: jewish

Farfel(toasted egg barley)

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this is a traditional jewish side dish. easy to make and very tasty

1 package toasted egg barley (2 cups) (i use Manischewitz) *
1 lb mushroom sliced
2 medium onions diced
2 tbsp butter or 1 tbsp butter and 1 tbsp schmaltz
2 1/2 cubs chicken broth

in a stovestop safe casserole dish melt the butter/schmaltz
saute the onions/mushrooms until the onions are brown
stir in the chicken broth
bring to a boil
add the egg barley
cover and simmer 15 minutes until the water is absorbed

* if toasted egg barley is unavailable israeli couscous can be used lightly toast in a saute pan before adding to the broth

chicken kreplach

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this can be made with the chicken you use to make chicken soup or any cooked chicken. i use won ton wrappers since they are easily available and it saves me from making the dough

2 cups cooked chicken
2 carrots chopped
1 onion diced
2 cloves garlic
5 tbsp schmaltz or vegetable oil divided
1 package won ton wrappers

depending on your preference either saute or carmelize the onion in 3 tbsp of the schmaltz or oil. to carmelize cook the onions over medium heat for about an hour until they are browned to your liking,stiring every 15 minutes.

in a food processor add the chicken,carrots,coked onions,remaining oil/schmatlz and garlic.
process until its got a consistency like tuna salad (not pureed)

place a won ton wrapper on a plate. add a scant tbsp of the chicken mixture. fold into a triangle sealing the edges with a finger dipped in warm water

continue with each kreplach

to cook boil in either chicken soup or salted water for about 2 minutes

chicken soup

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traditional jewish chicken soup. takes some time but oh so good. best cooked the day before

1 roasting chicken
3 lbs chicken necks
16 cups water
3 celery stalks roughly chopped
3 carrots roughly chopped
3 onions sliced in half thru the root end
1 tbsp black peppercorns
a handful of fresh dill sprigs
1 tbsp kosher salt

all all the ingredients to a large stock pot
bring to a boil
skim off the scum that floats to the top
reduce heat to a simmer,partially cover and cook 3 hours
strain through cheesecloth or a chinois

the meat from the chicken can be saved for other uses or chopped and some added back tot he soup.
if made the day before refreigerate and the fat will solidify on top. remove it before reheating

Holiday Brisket

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Nothing says holiday like a brisket cooked what i call jewish grandmother style

heres a twist on my traditional recipe.

4-5 lb brisket
1 white onion coursly chopped
1 package onion soup mix
1 6 oz can tomato paste
1 16oz can jellied cranberry sauce
1/2 cup red wine
1 tbsp oil
1/2 tsp paprika
preheat the oven to 500

in  medium saute pan heat the oil. add the onions and paprika and saute until the onions are nice and soft stir in the wine and stir to deglaze the pan. pour into a medium bowl. add the cranberry sauce,onion soup and tomato paste. fill the tomato paste can with water and add to the mix. stir,breaking up the cranberry sauce until its well mixed.  set aside.

in a large baking pan add the brisket fat side down. cook at 500 for 15 minutes. remove the pan and turn the oven down to 350
spread a large piece of heavy duty foil out on the counter. place the brisket fat side down. pour the sauce mixture over the brisket. using more foil seal the brisket up tightly and return to the baking ban. cook at 350 2 to 3 hours until a meat thermometer reads 185-190 degrees. remove from the foil and let rest at least 15 minutes  before slicing across the grain. while the brisket is resting pour the juices from the pan into a gravy bowl.

if desired the brisket can be made a day early and refrigerated in the juice,covered tightly. if you do this remove the meat from the sauce the next day. skim the fat from the sauce. pour the sauce int a saucepan and bring to a boil. place the meat in a baking pan,pour the heated sauce over the meat,cover with foil and heat until warm

serves 6-8

stuffed cabbage (also called galuptzi)

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this is a recipe for russian or jewish style stuffed cabbage
I got this recipe a while ago from a friend of mine. I modified a little and tried it tonight.. excellent but does require a little time

1 Lb ground beef
1/4 cup uncooked rice
1 egg
1 onion grated
2 carrots grated
1/4 cup lemon juice
1/2 cup brown sugar
2 cups tomato sauce
15 or so cabbage leaves

mix the ground beef,rice,egg,grated onion and carrots
set aside
blanch the cabbage leaves in boiling water 3 minutes
drain the cabbage
put a ball of meat in the center of a cabbage leave and roll up,pushing the sides in.
place seam side down in an oven safe large saute pan
repeat with the remain leaves,packing the cabbage rolls tightly in the pan
In a bowl mix the tomato sauce,brown sugar and lemon juice
pour over the cabbage
add enough water to the pan to mostly cover the cabbage
bring to a boil and cover tightly.
cook over medium heat for 30 minutes
turn heat down to a low simmer and continue cooking 20 minutes more
remove lid and place in preheated 350 oven for 20 minutes or until the top starts to brown. If needed add a little hot water to the pan

serves 4