June 19, 2016
Author: Rachelle Grossman
Ingredients:
1 lb. chicken liver
2 large onions
1 hard boiled egg
Mayonaise
Salt
Pepper
Preparation:
Sautee onions until soft
Add chicken livers and cook until no longer bloody
Remove from heat and let cool
Chop egg, onions, and liver
Combine with salt, pepper, and mayonaise to taste
Enjoy.
December 28, 2012
Author: Pamela Schachter
Ingredients:
16 oz of plain yogurt
2 Tbsp soy sauce
2 Tbsp Lemon
1 1/2 tsp ground coriander
Curry powder ( at least 2 Tbsp) to taste
Garlic powder (as desired)
Hot pepper sauce (if desired)
Sprinkle black sauce
Preparation:
Mix up ingredients to make a sauce. Marinate chicken in refrigerator overnight or for at least two hours (covered). Bake at 375 for 45 minutes to an hour. Baste occasionally while baking
December 28, 2012
Author: Julie Rogers
Ingredients:
(1) 12 lb turkey, or (2) 4lb chickens
3/4 lb unsalted butter
1 cup bourbon
Preparation:
Pre-heat oven to 500 degrees. Wash out the insides of the birds well and pat them dry with paper towels. Sprinkle insides with salt and pepper. Insert 1/4 lb sweet butter into each cavity and truss birds. Put chickens side by side in large roasting pan. Salt and pepper outside and dot with butter. Brown the uncovered in a very hot oven turning to brown on all sides. This will take about 12 minutes. Remove roasting pan from oven and set on stovetop. Warm bourbon and pour over poultry. Light it and let flame until flames die down. Baste poultry well with resulting sauce. Place poultry breast side up and cover breasts lightly with foil to keep meat moist while finishing roasting. Turn oven down to 325 and roast slowly, basting from time to time. 30 min. per pound, or about 2 hrs. and 20 minutes. Serve with clear gravy or sour cream bourbon sauce.
Sour Cream Bourbon Sauce:
To the juices in the roasting pan, whisk in one cup sour cream slowly. Stir constantly with a wire whisk or wooden spoon over very low flame. Add 2 T. bourbon, salt and pepper to taste. Continue to stir until mixture reduces and thickens slightly.
October 8, 2013
Author: Jackie M
Here at Beyond Bubbie, we had the opportunity to visit Maria Vero through Dorot, an organization that arranges visits to seniors on the Upper West Side of Manhattan. It was wonderful to sit with Maria and chat with her about where she has been and where she is going. Maria was born in Hungary and moved to Paris in 1968. She then emigrated from Paris to New York, where she continued to study the violin, something she had done since she was a little girl. Her husband was a concert pianist and performed in places like Carnegie Hall. This chicken recipe is a staple of Maria’s kitchen. It is something she ate as a little girl and something she continues to eat today.
Ingredients:
1 onion
1 chicken
1 tsp paprika
a little water
2 tomatoes
1 green pepper
salt and pepper
Preparation:
1. Dice the onion and saute in large pan or dutch oven.
2. Add in paprika and saute.
3. Add a little water to the bottom of the pan.
4. Sprinkle chicken with salt and pepper to taste.
5. Put chicken in pan with diced tomato and green pepper.
6. Bring to a boil.
7. Reduce heat and cover. Cook for a 1/2 hour on a small flame.
July 16, 2012
Author: Joan Nathan
My ninety-eight year old plus mother loves order and hates chaos. She is precise and unwavering about everything – the way she runs her family, her house, her kitchen. And for her, there is only one way to prepare for holidays: she cooks a week, two weeks, sometimes a month ahead, freezing the rugelach, the chicken, the plum pies, but never, never the matzo balls.
Just before she turned 90, my mother switched from using a whole chicken, to chicken legs in her chicken soup because she finds more flavor in the legs, and besides, the legs are often on special in her supermarket. From an Italian restaurant in Providence, she learned to swirl in escarole at the last minute, before she adds her matzo balls.
Ingredients:
6 whole chicken legs
20 Cups water
2 celery stalks sliced into 2 inch chunks
2 whole carrots cut into 2 inch chunks
1 large onion peeled and quartered
1 parsnip cut into 2 inch chunks
2 Tablespoons chopped fresh dill
2 Tablespoons chopped fresh flat leaf parsley
Salt and freshly ground pepper to taste
8 Ounces escarole
Matzo Balls
3 Tablespoons chicken fat or vegetable oil
6 Large eggs, separated well beated
1 teaspoon salt
1/4 teaspoon grated nutmeg
1 3/4 Cup(s)s matzo meal
1 tablespoon chopped fresh flat leaf parsley
12 Cup(s)s water
Preparation:
To Make the Soup:
1. Put the water in a soup pot, add the chicken legs and bring the water to a boil Simmer slowly for 2 hours, uncovered, skimming off the fat and foam as they rise to the top of the soup.
2. After 2 hours, add the celery, carrots, onion, parsnip, dill and parsley. Continue cooking slowly, uncovered, for another hour.
3. Set a strainer over a large bowl and strain the soup. Season it to taste with salt and pepper. Refrigerate the soup, covered, overnight.
4. The next day peel off the layer of fat that has formed on the soup’s surface. Bring the soup to a boil in a large pot (or freeze it for another day). Before serving, swirl in the escarole and add the matzo balls (recipe follows), cooking for a few minutes.
To Make the Matzo Balls:
1. In a medium bowl, mix the chicken fat or vegetable oil with the eggs, salt, nutmeg, matzo meal and parsley. Refrigerate for a few hours or overnight.
2. Bring the water to a boil in a large pot. Take the matzo mix out of the refrigerator and, after dipping your hands into a bowl of cold water, gently form balls the size of large walnuts. Add salt to the water, and drop in the balls. Simmer slowly, covered, for about 20 minutes, remove from water with a slotted spoon, and add to the 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!
March 12, 2013
Author: JDCEntwine
Recipe courtesy of Rachel Tachvilian from Beit Shemesh, Israel. Read more about the JDC and Israel.
Ingredients:
• 4 slices tuna or Nile perch (if available)
• 2-3 ripe tomatoes
• Salt (for marinating fish and for sauce)
• Lemon juice
• 1⁄4 teaspoon turmeric
• 1⁄2 teaspoon chicken-flavored
(meatless/”pareve”) soup mix
• 2-3 cups boiling water, plus more
boiling water if using tuna
• Handful of fresh chopped cilantro
• 1 red pepper, chopped
• 1 long chili pepper, preferably dry, cut
into wide strips
• 1 clove fresh garlic, peeled and
chopped
• About 1⁄4 cup vegetable oil
• 1 tablespoon sweet red paprika
Preparation:
Sprinkle salt and lemon juice over fish and let marinate for 30 minutes. In the meantime, prepare sauce by peeling the tomatoes and placing them into a wide pot. Add salt, turmeric, and soup mix and bring to a boil. Mash cooked tomato mixture (can use a potato masher), then add 2-3 cups boiling water to the pot. Bring sauce to a simmer.
Rinse fish: if using tuna, rinse it first with boiling water and then with tap water; if using Nile perch, rinse it
with tap water. Place slices of fish on top of sauce in the wide pot. Lay chopped cilantro, pepper strips, and chopped garlic on top of fish. Bring mixture to a boil. In the meantime, thoroughly combine the oil and sweet paprika in a separate dish and add to the fish mixture. After the fish has boiled for 10 minutes, reduce heat to a simmer. Simmer fish for about 30 minutes more. Serve fish with sauce, hot or at room temperature.
Serves 4 people
May 2, 2014
Author: Craig Stoll
Although matzo ball soup is traditionally served on Passover, my mother makes it for every holiday the whole family spends together. Quantities are perhaps more than you’ll need, but my mother never feels that there is enough unless we have copious amounts of leftovers.
Ingredients:
2 gallons flavorful chicken stock
1 large 4 lbs chicken
2 lbs additional chicken necks and backs
10 black peppercorns
2-3 bay leaves
1 garlic head split in half
3 sprigs thyme
3 sprigs parsley
Kosher salt
5 medium carrots
1 medium onion
from 2 heads celery- pale inner hearts and leaves
1 cup toasted, halved walnuts
11⁄2 cups matzo meal
6 eggs, slightly beaten
6 Tbsp chicken broth
6 Tbsp chicken fat “schmaltz” (reserved from the top of the broth)
Salt
2 Tbsp chopped curly parsley
1 Tbsp dill, chopped
Kosher salt
Preparation:
In a large stockpot, combine the first eight ingredients. Add a small amount of salt. Bring to a boil and immediately turn down to a simmer. Skim the top once with a ladle and discard. Simmer for about 21⁄2 hours or until the chicken is falling apart. While the soup is simmering, peel the carrots, cut in half lengthwise and slice into 1⁄4” thick half moons. Set aside. Pull the leaves off of the celery hearts and set aside. Slice the stalks of celery on a bias, 1⁄4” thick. Combine with the carrot and set aside. Peel the onion and cut in half from root to tip. Slice in half again and slice the quarters 1/8” thick. Combine with the carrots and celery.
Using a ladle, skim as much fat as possible off the top of the soup and refrigerate. Using a combination of a skimmer and tongs, gently remove the chicken from the pot. Place on a platter to cool. Strain the soup through a fine sieve, pour back into the pot, and allow to cool before refrigerating overnight.
Pull the skin off of the chicken. Pull the meat off of the bones. By hand, shred the meat into bite-sized pieces along the grain of the meat. The chicken should fit on a soup spoon. Discard the sinew, veins and cartilage. Pack the chicken meat tightly in a bowl and cover tightly with plastic wrap. Refrigerate overnight.
The next day, remove the soup and the reserved chicken fat from the refrigerator. With a soup spoon, scrape the fat off of the top of the soup and combine with previously reserved fat. Allow fat to warm but not liquefy in the vicinity of the stove. Remove two quarts of stock from the pot and bring to a simmer in a wide pot. Skim the foam and fat from the top. Check and adjust the salt if necessary.
Pour the matzo meal into a large mixing bowl. Add the salt and whisk together well. Combine eggs, “schmaltz” and cool chicken broth. Mix until the batter just comes together. The batter should be stiff enough to just form a ball but it will be somewhat difficult to work with. A loose batter is part of the secret to light, fluffy matzo balls. Refrigerate mix for 20 minutes.
Fill a small bowl with cool tap water. Dip your hands in to wet them. Grasp a walnut in one hand and then scoop up enough batter to form a 1” ball. Form a ball around the walnut and gently drop into the simmering soup. Repeat, wetting your hands as necessary until you have four or five matzo balls in the pot. Simmer gently for about 20 minutes until the balls have fluffed-up and float. You may have to sacrifice one in order to test the doneness. (You can then use the same timing for subsequent batches.) When cut in half, the matzo ball will be moist all the way to the center- there will not be an undercooked core around the walnut in the center. When done, transfer the cooked matzo balls to a large platter. Keep covered between batches.
While the matzo balls are cooking, add the cut vegetables to the other pot of soup and cook until soft. When done, add the chicken and the matzo balls. Simmer until both the chicken and the matzo balls are heated-through. Add the parsley and dill, simmer five more minutes and serve.
May 2, 2014
Author: Joey Altman
Ingredients:
Servings: 3-4 cups of chopped liver (about 16 appetizer portions).
1 1⁄2 pounds fresh chicken livers
1⁄4 cup schmaltz or vegetable oil,
divided 1 large yellow onion,
coarsely chopped 5 hardboiled eggs,
peeled and diced (divided)
Salt and black pepper to taste
1⁄2 cup gribenes (optional)
a small handful of fresh Italian parsley, minced for garnish (optional)
Rye toast or grilled rustic bread.
Preparation:
Season the livers with a liberal amount of salt and fresh ground pepper.
Cook the seasoned chicken livers, half at a time, in a large skillet on medium heat with a few tablespoons of the schmaltz or oil for about 5 minutes, turning them every couple of minutes. The livers should be browned and firm but still pink inside. Transfer them to a large mixing bowl.
Return the pan to the heat with a little more schmaltz and fry the chopped onion in the skillet over medium heat for 5-6 minutes until golden brown then add the fried onion to the mixing bowl, along with 4 of the chopped hard boiled eggs and the gribenes (optional). Season all ingredients generously with salt and pepper.
Place everything into a food processor with a metal blade and pulse for about 30 seconds, stir with a spatula then continue processing until semi-smooth.
Season to taste.
Chill the chopped liver for 2 hours in the refrigerator.
Garnish with remaining diced hardboiled egg and minced parsley. Serve with rye bread or grilled rustic bread.
Gribenes
2 cups chicken skin, rinsed, patted dry with paper towels and cut into small strips. 1⁄2 onion, sliced thin.
Place the skin into a cast iron or non-stick skillet low heat and let it cook for about 15 minutes. Fat will start to pool at the bottom of the skillet. Strain off the fat into a heat-proof bowl. Place the golden brown skin pieces onto a paper towel lined plate. Return skillet to the stove with a spoonful of the rendered chicken fat and cook the onions until they’re golden brown.
Combine the fried onions and skin in a bowl and season with some salt and pepper.
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.
June 17, 2014
Author: Leah Bernstein
The grandchildren can help by sprinkling on the spices and going out to the garden and pick the rosemary sprigs and place on top of the chicken. That with latkes makes a good Shabbat meal. One of my grandchildren’s email address is “gimmelatkes.”
Ingredients:
Chicken (cut up)
Spices
Olive Oil
Rosemary
Preparation:
Cut up whole chicken and marinate fat – leave some skin on it.
Put in glass Pyrex — olive oil on dish – add chicken
Sprinkle 21 spices
Put rosemary leaves on top
Bake at 350 degrees for about 45-60 minutes.
