black pepper

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.

 

Granny’s Country Greens

February 6, 2013

Author: Carla Hall

No Southern meal is complete without greens. Traditionally, they’re simmered long and slow until melty and soft. I love ’em that way, but actually prefer a little bite to them—both in their mustardy flavor and hearty leafy texture. Growing up in the South, I learned that the greens were sometimes besides the point. The pot likker—the leftover cooking broth—is what really matters, at least as much as the greens themselves. Traditionally, salt pork simmers alongside the greens to flavor the likker. I use smoked turkey wings to get a broth that’s just as tasty but has even more complex gamey, savory flavors. Be sure to serve this with Skillet Cornbread for sopping. And save any leftover likker to make soup. From “Cooking with Love.”

Ingredients:

2 pounds smoked turkey wings

1 teaspoon minced garlic

1 teaspoon crushed red chile flakes

2 quarts water

2 pounds collard greens, rinsed and dried

2 pounds kale, rinsed

dried Kosher salt and

freshly ground black pepper

Preparation:

1. In a large pot, combine the turkey, garlic, chile flakes, and water. Bring to a boil over high heat, then reduce the heat to simmer for 30 minutes.

2. Meanwhile, prepare the greens: Working in batches, hold the stems of the collards with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stem clean. If the leaves are really large, cut them down the center. Stack a few leaves, then roll them like a cigar. Slice the roll into thin shreds. Repeat with the remaining collard leaves, then with the kale.

3. Add the sliced greens to the pot and simmer until tender, about 20 minutes. Season to taste with salt and pepper.

4. Remove the wings and let cool until you can handle them. Pull the meat from the wings, discard the bones, and return the meat to the pot. Serve hot.

 

 

Nanny’s Summer Gratin

July 10, 2013

Author: Liz

My Nanny Scher was a superb but simple cook. She sourced her meat and chicken from a kosher butcher in Stamford, CT and shopped her veggies and fruit from the corner grocer. In the summer, she grew a few tomatoes and zucchini in the small yard behind the multi-family, three story house my grandparents rented. She shared and swapped her small harvest with neighbors on the block, while exchanging recipes with her favorite Italian neighbors. She usually sautéed everything with lots of onions and often added ketchup for a touch of color and sweetness.

Here’s an updated version of what my Nanny made. Veggies are sliced more neatly here and the name is fancier but it’s in the same spirit of celebrating summer vegetables at their peak.

Recipe contributed to Kosher Like Me by Melissa Roberts

Ingredients:

2 garlic cloves

1 tsp kosher salt (use ½ tsp if fine salt)

6 Tbsp extra virgin olive oil

½ tsp freshly ground black pepper

1 large eggplant (1 lb), cut into ½” thick slices

2 medium zucchini and/or yellow squash (1¼ lbs), cut into ½” thick slices

2 large ripe tomatoes (1½ lbs), cut into ½” thick slices

4 (3”) sprigs fresh basil

3 (2” to 3”) sprigs fresh thyme

3 Tbsp finely grated Parmigiano Reggiano (*optional if making gratin parve)

Preparation

Equipment: a shallow 2½ to 3 quart gratin or baking dish

Preheat oven to 425F with rack in middle.

Mince and mash garlic to a paste with salt using a large heavy knife. Combine with olive oil and pepper in a large bowl. Add eggplant and squash and toss to coat.

Alternately layer eggplant, zucchini, and tomato slices, in a single overlapping layer in dish. Drizzle any remaining oil from bowl over the top and scatter herb sprigs, tucking them in between vegetable slices. Cover tightly with foil and bake until vegetables are softened, about 1 hour. Sprinkle top with parmesan (if using) and continue to bake, uncovered, until top is golden brown, 10 to 15 minutes more.

Notes

**Gratin can be made 1 day ahead, covered with foil, and chilled. Served hot, warm, room temp, or even cold.

 

 

 

 

 

Estonian Turkey with Matzah Stuffing

March 12, 2013

Author: JDCEntwine

Recipe courtesy of Larisa Simonova from Tallinn, Estonia. Read more about the JDC and Estonia.

 

Ingredients:

1 large turkey

For the stuffing:

• 10 pieces of matzah, crumbled • 1 1⁄2 cups white wine

• Vegetable oil

• 2 medium-sized onions, cubed • 2 tablespoons soup mix

• 1 stalk celery, diced

• 10 rosemary twigs

• 3⁄4 to 1 cup walnuts, chopped

For the basting oil:

• 1⁄2 cup olive oil

• 1 1⁄2 teaspoons mustard

• 1⁄2 teaspoon black pepper • 1⁄2 teaspoon paprika

Preparation:

Heat oven to 350 degrees.

Clean turkey thoroughly.

To prepare the matzah stuffing: soak matzah in a dish with the white wine until soft. Fry the onion in vegetable oil until the onion turns golden. Mix the onion together with the matzah, then add the celery, rosemary, and walnuts.

Mix olive oil, mustard, black pepper, and paprika in separate dish and then smear on turkey using your

hands. Stuff turkey with the matzah stuffing, placing any additional stuffing under the turkey. Cover with foil and roast for at least 3 hours, turning it from time to time, until bird is tender and golden.

 

Pomegranate Braised Brisket

March 12, 2013

Author: Manischewitz

 

 

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).

Ingredients:

1 four- pound 1st cut beef brisket

1/2 teaspoon Manischewitz® kosher salt

1/2 teaspoon freshly ground black pepper

4 tablespoons Mishpacha® olive oil, divided

3 medium onions, peeled and cut into 1/8ths

6 cloves garlic, smashed

2 cups pomegranate juice

2 cups Manischewitz® Kosher For Passover chicken broth

3 tablespoons Manischewitz® honey

3 bay leaves

1 small bunch fresh thyme

Preparation:

Prep Time: 5 min

Cook Time: 4 hour

Ready Time: 245 min

1. Preheat oven to 375 F.

2. Season brisket with salt and pepper.

3. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat.

4. Sear brisket about 4 minutes per side or until browned. Remove and set aside.

5. Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened.

6. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme.

7. Bring to a boil, then reduce to a simmer and cover.

8. Transfer to preheated oven and roast for 2 hours.

9. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.

10. Let brisket rest for 10 minutes before thinly slicing against the grain.

11. Strain liquid and serve on the side as au jus.

This post was submitted by Manischewitz.

Posted in Main Courses | Tags: bay leaf, bay leaves, beef brisket, black pepper, Brisket, cloves garlic, fresh black pepper, fresh thyme, garlic, garlic cloves, honey, Joy of Kosher, Manishewitz, olive oil, onion, onions, Passover,Pomegranate brisket, pomegranate juice, thyme

 

Gefilte Fish Cakes with Horseradish Sauce

March 12, 2013

Author: Manischewitz

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).

 

 

 

 

Ingredients:

1 jar Manischewitz® Mediterranean Gefilte Fish

½ cup diced red bell pepper

1 small red onion, diced

2 celery stalks, diced

1½ cup mayonnaise, divided

4 tablespoons chopped dill

½ teaspoon kosher salt

¼ teaspoon Freshly ground black pepper

1 egg

1 cup coarsely crushed Manischewitz® Mediterranean Matzos

1 cup canola oil

1 lemon, juiced

4 tablespoons prepared horseradish

Preparation:

Prep time: 10

Cook time: 20+ 30 minutes chill time

Ready time: 30 min

1. In a large bowl combine Manischewitz® Mediterranean Gefilte Fish, peppers, onions, celery, ½ cup mayonnaise, dill, salt, pepper, egg and Manischewitz ® Mediterranean Matzos and stir well to combine.

2. Using slightly wet hands, scoop ¼ cup and form into patties.

3. Place on a sheet pan and refrigerate for 30 minutes before frying.

4. Heat oil in a large sauté pan over medium high heat.

5. Fry patties in batches for 3 to 4 minutes per side or until golden brown. (Can be kept warm in the oven at 250° F.)

6. In a small bowl, combine remaining 1 cup mayonnaise, lemon juice and horseradish and stir.

7. To serve, plate 2 cakes on a small plate and garnish with a tablespoon of horseradish sauce.

 

 

Shiitake Mushroom and Barley Soup

December 26, 2012

Author: Akasha Richmond

Akasha is a self-trained chef and artisan-style baker who has been cater­ing events in Los Angeles and other parts of the coun­try for over twenty years. She began her pro­fes­sional career at the Golden Temple, a now defunct but once pop­u­lar veg­e­tar­ian restau­rant in Los Angeles. It was in this kitchen that Akasha dis­cov­ered her pas­sion for mak­ing deli­cious dishes with good-for-you ingre­di­ents. After the Golden Temple she became Michael Jackson’s per­sonal and con­cert tour chef. AKASHA is her first restau­rant ven­ture, the result of a vision she has had for many years.

Her cook­book HOLLYWOOD DISH includes tales of Hollywood’s 100-year pas­sion for organic foods and healthy lifestyles and sto­ries of her favorite cook­ing expe­ri­ences: mak­ing hol­i­day din­ners for Billy Bob Thornton, cater­ing par­ties for Pierce Brosnan, pro­duc­ing events at the Sundance Film Festival, and work­ing as a pri­vate chef for Barbra Streisand.

She lends her time and exper­tise to groups such as Share Our Strength, Environmental Media Association, Common Threads and Pediatric Aids. She has appeared on The Food Network (The Best Thing I Ever Ate), Access Hollywood, Entertainment Tonight, Planet Green, and nation­wide news programs.

Ingredients:

2 cups water

2 ounces dried porcini or other dried mushroom

1 tablespoon butter or olive oil

1 large onion, finely chopped

1 large or 2 small shallots, finely chopped

2 leeks, pale green and white parts only, cleaned, and finely chopped

8 ounces shiitake mushrooms, stems wiped clean, trimmed and sliced

2 quarts chicken or vegetable stock

2 celery ribs, finely chopped

1 large carrot, diced

1 large parsnip, diced

1/2 cup whole barley

1 bay leaf

1 teaspoon fresh thyme leaves

Kosher salt to taste

Freshly ground black pepper to taste

Chopped flat leaf parsley, for garnish

Preparation:

Bring the water to a boil in a 1-quart saucepan. Add the porcini mushrooms, turn off the heat and cover.

Let sit for 20 minutes or until the mushrooms are soft. Drain, reserving the liquid, and finely chop the mushrooms.

Heat the butter in a large stockpot over medium-high heat. Add the onion, shallots, and salt. Cook for

about 5 minutes or until the onions are translucent and fragrant. Lower the heat to medium, add the

leeks, and cook for another 3 minutes. Add the shiitakes and the soaked porcini and cook another 5-8

minutes, stirring often, until the mushrooms are well cooked.

Add the stock, celery, carrots, parsnips, barley, bay leaf, and thyme. Bring to a boil, and then reduce to a simmer. Cook for one hour or until the barley is tender. Season with salt and pepper to taste. Garnish with the chopped parsley.

Lentil Soup

June 11, 2013

Author: Gefiltefest

This gorgeous soup can be traced all the way back to the Old Testament. In Genesis 25:29-34 you can read how Jacob’s brother, Esau, sold his birthright as oldest son to his younger brother, merely for a bowl of Lentil Soup! So yes, this soup is truly delicious and comforting. Whether you should sell your birthright for it? Well, I will let you decide on that.

My mom and I love to make this soup with brown lentils, as they are stronger flavored and hold their shape after being cooked. You can blend the soup after it’s done, but for us it’s all about the texture. We use beef stock but feel free to use vegetarian or chicken stock instead. Extra yummy, if you serve the soup with homemade croutons and some fried curry onion rings as garnish.

Ingredients:

For the soup:

2 tbsp. of olive oil

1 onion, finely chopped

2 sticks of celery, finely chopped

1 large carrot, finely diced

1 leek, white part only, cleaned and finely chopped

350g (1½ cup) brown lentils, washed and drained

2L Beef/Chicken/Vegetable stock

1 lime

1 tsp. ground cumin

1 tsp. salt

¼ tsp. black pepper

For garnish:

1 tbsp. of olive oil

2 onions, sliced in rings

½ tsp. mild curry powder

6 slices of old bread

olive oil to drizzle over the croutons

garlic/garlic salt

Preparation:
For the soup heat the olive oil on medium heat. Add the finely chopped onions and gently fry without coloring for 10 minutes or until softened.

Then add the carrot, celery and leek, again gently fry without coloring. Add the lentils, mix all ingredients gently and pour in your stock. Bring to boil and once boiling reduce the heat, simmer covered for at least 2 hours, stirring occasionally.

When lentils are soft, stir in the cumin, lime, salt and pepper.

While the soup is simmering, preheat the oven to 175 degrees C. or 350 degrees F. Slice each bread slice into cubes and sprinkle with olive oil and if you like, garlic or garlic salt. Place on a baking sheet and bake for approximately 15 minutes or until cubes are dried. Keep an eye on them while bake to make sure they don’t burn.

When you are about to serve the soup, fry the onions in olive oil and season with curry powder. Pour the ready soup into the serving dish, add the fried onions, croutons and enjoy!

 

 

Stuffed Grape Leaves

June 16, 2014

Author: Sandy Speier

 

 

This is a recipe from Susan Zemelman and Steve Zemelman. They got the recipe from a Lebanese student at Brandeis.

Ingredients:

Jar of grape leaves in brine

1 cup of cooked rice

½ cup of ground beef

Salt and Pepper

2 lemons

4 garlic cloves

½ cup of brown cloves

Preparation:

Spread out grape leaves

Mix cooked rice and raw ground beef, and salt + pepper. Form into balls.

Wrap meat balls in grape leaves. Use a casserole, pyrex or microwave dishes with cover.

Bake grape leaves in 350 degree oven with juice

Brush of lemons, crushed garlic and sugar

 

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Grandma Fela's Real Jewish Chicken Soup

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June 16, 2014

Author: Linda Cohn

 

 

Grandma showed me this recipe directly. The real Jewish penicillin is the marrow bone. It’s what makes you better when you’re sick. Watcher her with her spoon with small holes skim off the froth and discard.

Ingredients:

Onion (whole), discard after water

Celery, chopped

Parsnip, whole, discard after

Chicken, Kosher

Carrots, chopped

Bone marrow, Kosher

Salt and pepper

Pinch of sugar at the end

Preparation:

Put all ingredients in boiling water for 20 minutes.

Boil, then simmer for 40 minutes.

Take off froth and discard

For serving w/ Matzah Balls next day

(Separate broth into pitcher) and skim off schmaltz – discard and put rest of ingredients back in.

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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