Posts filed under ‘Jewish’

Deconstructed Stuffed Cabbage

stuffed

I love stuffed cabbage, but who has the time, am I right!? This recipe is based on one for the Instant Pot and is super simple. I used a pressure cooker instead, but it can also be done in a Dutch oven, just double the cooking time.

1 pound ground beef, browned and drained
1 onion, diced
1 garlic clove, minced
1 cup tomato sauce
1 tablespoon ketchup
1 teaspoon sugar
1 teaspoon paprika
salt
pepper
1 cup stock
1/4 cup water
1 cup cooked rice
1 small to medium cabbage, chopped
oil for sauteing

Saute the onions and garlic until almost brown
throw in the rest of the ingredients
toss until well combined
cover and cook for 20 minutes in a pressure cooker

Season to taste and serve.

February 23, 2017 at 9:18 pm Leave a comment

Hamentaschen – A small batch

hamentaschen

NOOOOWWWWW I remember why I don’t make Hamentaschen, they’re a hard pastry to master. The oil-based dough is finicky, and no matter how diligent you are in pinching the corners, some ALWAYS break open. But they’re still damn tasty.

It’s the plural form of hamentasch. A small triangular-shaped pastry, prepared especially for the festival of Purim.

1 1/4 cups flour
1/4 cup sugar
1/4 cup oil
1 egg
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 teaspoon or so of water (but hold off until the other ingredients are combined, you may not need it)
pinch of salt
filling (jam, prunes, poppy)

hamentaschen 2

oops

Preheat oven to 350°F

Mix everything together until the dough comes together
roll out the dough until it’s about 1/4 of an inch thick
cut out circles, using an 8 oz glass or 2″ biscuit cutter
add about a teaspoon of filling
turn up edges and pinch corners to form the traditional corner shape

Bake for 30 minutes

Makes about a dozen

March 16, 2014 at 11:20 am 3 comments

Chopped Liver – A small batch

liver

Traditionally this recipe uses rendered chicken fat, known as gribenes or schmaltz. It’s not something I have readily on hand, so I use plain old oil.

1/2 pound liver, either chicken or beef
1 onion, coarsely chopped
1 egg, hard-boiled, peeled, and diced
1 slice hearty bread, diced (I prefer rye)
salt and pepper
oil

Heat approximately 1 tablespoon of oil in a large skillet over high heat
season raw liver with salt and pepper
brown the liver on both sides, about 3 minutes for each side
remove from pan and set aside

Brown the onions in the dirty pan
add more oil if needed

In a food processor add all the ingredients and pulse for about 30 seconds, or until the desired consistency is achieved. More oil may be needed to loosen up the chopped liver.

Salt and pepper to taste
chill for about 2 hours

May 20, 2013 at 12:03 pm Leave a comment

Ashkenazi-Style Cheesecake

When I was a kid, a family tradition was to get to choose a favorite cake for our birthday dinner. As far as I can remember, which isn’t saying much these days, my brother chose 7-Layer Cake and I chose a cheesecake that came from the local grocery store. This cake was known to our family as Grand Union cheesecake. Unfortunately, the store chain went out of business, taking its baked goods with them, and I was forced to live without.

Many years later, while visiting a family member, an avid baker in France, I was served some cheesecake that he had made. To my surprise it was the Grand Union cheesecake of my childhood memory. He was kind enough to share.

16 ounces cream cheese
3/4 cup sugar
3 eggs, separated
squeeze of lemon juice
1 teaspoon vanilla
8 ounces sour cream
3 tablespoon flour

Preheat oven to 350 F

Grease a pan (either round or rectangular, but 9 inches is the smallest)

Beat egg whites to stiff peaks and set aside
lightly beat yolks (reserve 1 tablespoon and set aside)
combine cream cheese and yolks
add sugar, lemon, vanilla, sour cream, and flour
fold in whites until well combined

Pour batter into prepared pan
glaze with reserved egg yolk mixed with a splash of water
place on a baking sheet
bake for 1 hour

The cake will soufflé and then collapse on itself.

Let cool completely and then refrigerate for a few hours before serving.

November 28, 2012 at 8:22 pm Leave a comment

Bubbeleh – A small batch

IMG_20160817_122349

A Yiddish term of endearment used by an adult for a child. Or, a pancake that is often compared to a German pancake or the Dutch Baby, but quite different in my opinion.

1 egg, separated
pinch of salt
2 tablespoons matzo meal
2 tablespoons water
small splash vanilla
small splash lemon juice
1 teaspoon sugar for dusting
oil or butter for sautéing

Beat egg white until stiff peaks are formed, set aside

In another bowl, whisk together yolk, water, lemon juice, and salt
add matzo meal slowly until completely combined
fold in beaten egg whites

Add batter to hot buttered pan, gently spread to make even layer
cook until underside is golden, about 3 to 4 minutes over medium heat
flip and cook until second side is golden, 2 to 3 minutes

Slide pancake onto serving plate and sprinkle evenly with sugar
cut into wedges and serve warm

September 22, 2011 at 2:13 pm Leave a comment

Potato Latkes – A small batch

latkes

2 large potatoes, peeled (if russets are used) and grated
1/4 onion, grated
1 egg, lightly beaten
1 heaping tablespoon flour
salt and pepper to taste
oil for shallow frying

Spread grated potatoes and onion on a kitchen towel,
then rolling it to absorb some of the moisture
transfer potato/onions to a bowl and stir in egg, flour, salt and pepper

Heat 1/4 cup oil in a large skillet over high heat until hot but not smoking
spoon 2 tablespoons potato mixture per latke into skillet, spreading to thin
cook until undersides are browned, about 5 minutes
turn latkes over and cook until undersides are browned, about 5 minutes more
transfer to paper towels to drain

Serve with sour cream or applesauce

Update: For a variation I used 1 sweet potato and 1 russet.

June 20, 2011 at 10:46 am Leave a comment

Noodle Kugel

1/2 to 3/4 bag of egg noodles, cooked and drained
1 cup cottage cheese
1 cup sour cream
3 eggs
1 apple, peeled, cored, and chopped
1/2 cup dried apricots, chopped
1/2 cup raisins or currants
3/4 cup sugar
1 teaspoon vanilla
1 tablespoon cinnamon sugar

Preheat oven to 350°

Combine ingredients
pour into a 9×9 baking dish, greased
sprinkle the top with cinnamon sugar

Bake at 350°  for 45-55 minutes

June 12, 2011 at 2:52 pm Leave a comment

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