Meat and Onions

November 30, 2012

Author: Ahuva Traube

My grandmother ob’m was a chalutzah, a pioneer in the land of Israel – a role she was exceedingly proud of. She left her home in Poland before WWII and went to Israel – or Palestine as it was then known. (Going to Israel saved her life, as the rest of her family – save for one brother – was killed during the war).During the years she was there she taught at Cypress, and she worked on a kibbutz. One of her jobs she had on the kibbutz was kitchen duty. She was taught a very basic lesson – one which she passed on to my mom, and my mom taught me. Here goes: Any time you brown meat with onions and garlic, it’s going to taste good. That’s it. Brown the meat first with onions and garlic. Everything else afterwards is just – pardon the expression – gravy.

Ingredients:

1 can be done with beef stew, pot roast, etc.

2 Medium Onions

Preparation:

Chop the onions – to taste! Smash or mince the garlic. Heat up the pan, and add a little oil. When the oil is hot, toss in the onions and garlic and allow to sweat a little. Season the meat with salt and pepper, and then add to the pot. Brown well on both sides, and then continue as you like. Turn it into a stew, a pot roast – whatever you like. Just brown the meat, garlic, and onions first – can’t go wrong!

Mo Rocca’s Momma’s Ravioli

February 6, 2013

Author: Mo Rocca

Ingredients:

1 tbsp olive oil

Garlic

1 package of ground meat

Italian seasoning

Onion

Fresh or frozen spinach

Salt

Pepper

1 dozen eggs

Flour

Preparation:

Prepare the filling and let cool.

Directions as follows:

Place about a Tbsp. of olive oil in a large pan. Add a few pressed or a few tsp. of garlic in and sautee until brown. Add a package of ground hamburger, Italian seasoning, onions, fresh or frozen spinach, and salt and pepper. Cook until the meat is browned.

Prepare the pasta dough.

Directions as follows:

Place a dozen eggs in a large mixing bowl and beat for about 3-5 minutes. Add flour gradually until the dough is able to be turned out onto a floured surface and kneaded. Knead for a few minutes adding flour if needed until the dough is not sticky any more. Don’t over knead or dough becomes tough. Actually, if it’s still a little sticky, it’s ok because the pasta machine kneads it while it presses it. Cut the dough into pieces small enough to be put into the machine and set it on the widest setting. Put the dough through and gradually set the machine on smaller settings until it reaches the density you want. I usually put it on 3, I think. Place the dough onto a floured surface and start filling from one end folding the edge over the filling crop the ravioli and crimp it with a fork. Boil the immediately or let them dry and then boil or freeze.

Grandma Salazar’s Albondigas Soup

May 5, 2014

Author: Traci Des Jardin

Ingredients:

1/2 lb. ground pork (or not!)

1/2 lb. ground beef

1/2-cup Short grain white rice

2 eggs

2 white onions, peeled and diced

1 carrot, peeled and diced

1 clove garlic, finely minced

1/2 lb. tomatoes, blanched, peeled and diced or 12 ounce can peeled and crushed tomatoes

1 medium zucchini, diced

1 bunch cilantro, picked and chopped

3 sprigs mint leaves, chopped

1-teaspoon ground cumin

1-tablespoon dried oregano (preferably Mexican)

4 cups chicken stock

1 tablespoon salt

½ teaspoon pepper

Vegetable oil

Preparation:

Bring to a boil 1 cup of water and pour over the rice, let soak for 20 minutes and then drain. Sweat 1/2 of the onion in scant vegetable oil until soft, let cool and then add to the meat. Add the soaked rice, egg, ½ of the cilantro, ½ of the mint, the cumin, oregano, and salt and pepper to taste. Blend everything together very well and form into 1 inch meatballs.

In a large sauté pan over medium high heat, place two tablespoons of oil into the pan and brown the meatballs lightly, remove from the pan and add the onions, garlic, celery and carrots, sweat slightly and add the tomatoes. Add the chicken stock and bring to a simmer, add the meatballs and the mint. Simmer for about 1 hour, season to taste with salt and pepper, add the zucchini and cook for another 10 minutes, garnish with remaining cilantro and serve.

Posted in Soups and Stews

Tags: cilantro, JCCSF, Meatballs, mint, San Francisco, soup, zucchini

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

Katherine Moss’s Plum Good Beef Brisket

May 5, 2014

Authors: Alix Wall and Suzie Rose

Ingredients:

3 lbs. organic, grass-fed brisket

Salt and pepper

3 Tbs. neutral oil such as grapeseed or canola

1 medium red onion, peeled, halved and thinly sliced

1⁄4 cup tamari sauce (if making for Passover and you want to avoid soy, substitute balsamic vinegar)

2 16-oz. cans purple plums

2 Tbs. honey

2 Tbs. lemon juice

3 Tbs. freshly squeezed orange juice

1⁄2 tsp. Worcestershire sauce

1⁄4 tsp. orange zest

1⁄4 tsp. cinnamon

Chopped parsley

Preparation:

Lightly salt and pepper both sides of the brisket. Cover with plastic wrap and refrigerate for at least an hour. Then, pour some oil in a Dutch oven or large skillet and brown brisket on each side for at least three minutes per side. Remove brisket to plate. In a separate skillet, add a bit more oil and heat. Sauté onions with a pinch of salt for about 10 minutes, until translucent. Add tamari sauce (or balsamic vinegar) and cook another minute or two.

Place meat fat-side-up in Dutch oven or large skillet. Pour onion mixture on top. Drain plums over a bowl (important!) reserving 1⁄4 cup syrup. Pour rest of the syrup over the meat. Cover and bake at 350 degrees at least 31⁄2 hours until meat is done (very tender). Meanwhile, remove skins and pits from plums. Mush them up with your hands into a small saucepan. Add reserved syrup, honey, lemon juice, orange juice, Worcestershire, orange zest and cinnamon. Heat to boiling, then reduce heat and simmer 10 minutes.

When meat is done, tent with foil and let it rest for at least an hour. Trim off the fat and slice against the grain. Pour sauce into meat pan to let plum sauce combine with the meat drippings. Let simmer another 20 minutes, to reduce. Place sliced meat on a platter and top with sauce. Finish with chopped parsley. More sauce can be passed tableside. Makes about 6 servings. If brisket is made the day before, refrigerate it overnight, then skim the fat off the sauce as well.

Rosemary Chicken

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.

Brisket Emergency

July 28, 2014

Author: Jeanne Stellman

Ingredients:

Slab of Brisket

Potato starch on cornstarch

sweet potatoes

white potatoes

carrots

diced onions

cloves of garlic

Honey or agave sugar or maple syrup and lemon juice

Directions:

Dredge brisket in starch. Cut potatoes and carrots into a smallish pieces. Cover bottom of pan with diced onions and throw in the garlic. Put in meat and veggies in the oven on 325 degrees and cook for hours.

Deconstructed Stuffed Cabbage

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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