onions

Vegetarian Chopped Liver

June 19, 2016

Author: Yvette Schlussel

Ingredients:

1 eggplant, sliced and salted

2 hard boiled eggs

1 onion, sliced and salted

½ cup walnuts sauteed

½ tsp salt or soy sauce to taste

Preparation:

Saute eggplant, add onions and walnuts.

Coarsely grind in food processor

Mix in 2 hardboiled eggs

Serve on toast or crackers

Esther Levin’s Latke Recipe from the Old Country

December 13, 2011

Author: lafoodie

Esther-Lichtbenching-2-04-07-09-225x300.jpg

There are hundreds of recipes in Jewish cookbooks, American cookbooks, and on the Internet. Here’s a simple one that is a sure hit. But of course, best only when enhanced with some secrets from Rabbi Moshe Levin’s great-grandmother Rochel, passed on to her daughter, Ida, and then to his mother Esther.

Tips from Esther Levin: “Making latkes together, especially parents with their children, is a lot of fun. One of the great things about latkes is that they can be made in advance, so cooks and kids can make them together in the afternoon and serve the latkes when family and friends are ready to eat dinner, right after Hanukkah candles are lit. Latkes may be made up to 8 hours ahead. You can even refrigerate them or even freeze them if you made them earlier. But reheat them on a rack set over a baking sheet in a 350°F oven, about 5 minutes. IF they were frozen, first let them get back to room temperature.”

Esther’s cousin Mollie said that grating the potatoes, then soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly. However, remember what Bubbie Rochel said – not to pour out the starch, only the water. And believe it or not, Tante Beila used to add a little sour cream to the potato onion mixture before frying them so they come out golden brown, not burnt looking.

Ingredients:

1 lb potatoes Yukon Gold are best because of the high starch content

1/2 cup(s) onion finely chopped

1 large egg lightly beaten (Rochel liked it better with two regular size eggs)

2 Tablespoons Matzoh meal Tante Basya says all-purpose flour works too

1/2 teaspoon salt More will give you high blood pressure!

1/4 teaspoon pepper optional

Preparation:

Makes 10 good size latkes. (Adding a little flour will make it into a 12-16 portion batch if you want.) Double this recipe for a hungry crowd! And make sure you have enough sour cream and applesauce at the table for everyone, because they will pile it high on the dinner plate!

Preheat your oven to 250°F.

Peel the potatoes and coarsely grate by hand (Rochel didn’t have a Cuisineart), transferring the mixture to a large bowl of cold water. Soak the grated potatoes 1 to 2 minutes after the last batch is added to the water, and then drain well in a colander. Bubbie Rochel said, “Do NOT pour out the starch in the bottom of the bowl – only the water! Then use your hands to scoop out the starch and add it back into the mix.”

Spread the grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Only then should you transfer the potato mixture to a bowl and stir in the egg(s) and salt (and pepper if you wish).

Heat 1/4 cup oil in a 12-inch nonstick skillet pan over moderately high heat until hot but not smoking. Uncle Yankel has a heart condition so Tante Beila coated the pan with cooking spray instead of oil, and of course she cut down on the salt. Make batches of 4 latkes, by spooning 2 tablespoons of the potato mixture per latke into the skillet, flattening them into 3-inch round shapes with a fork. (Rochel said, “Don’t press hard! Thin latkes are too crisp so they don’t come out so good.) Reduce the heat from high to moderate and cook until the undersides are browned, about 5 minutes. Turn the latkes over and cook them until the new undersides are browned, about 4-5 minutes more.

As each batch is done, place them on paper towels to drain and season with a tiny bit more salt (unless someone in your family has high blood pressure, as Zeideh Zalman did). Add a little more oil to the skillet as needed each time you make a new batch. Keep the latkes warm on a wire rack set in a shallow baking pan in your oven until all are ready to be served.

 

 

 

 

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.

 

Basic Potato Latkes

July 20, 2012

Author: Rachel Cort

 

My Dad has taught me almost everything I know about cooking, food, baseball, fishing and Judaism; which means he’s taught me quite a lot. This recipe is from some old magazine or book but it is the latke recipe that we make every year at Hanukkah. I can remember being a little kid, standing on a chair and helping my dad flip the latkes or stir the batter. He is the reason why I can cook, why I identify with Judaism and why I am me.

Ingredients:

2 Pounds Idaho potatoes well scrubbed but unpeeled

1 medium Onion

2 Eggs

1/4 cup(s) matzos meal or all purpose flour

Salt and Pepper to taste

Vegetable Oil for Frying

Preparation:

1. Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.

2. Drain potatoes and onions.

3. Mix in eggs, then matzo meal or flour. Season with salt and pepper

4. Pour oil into a heavy skillet, preferably cast iron, to a depth of 1/4 inch, and heat. Oil should be very hot but not smoking.

5. Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the frying pan with the back of the spoon. Fry until golden on both sides.

 

 

Gvetch

December 27, 2012

Author: Ronna Dell Valle and Sharon Mason

 

 

 

My mother-in-law, of blessed memory, came to live with Reuben and myself when we had been married a year. She was a dear, sweet woman and we got along famously. She worked, as did I, until our first daughter was born a year later. Mom graciously offered her services as babysitter and we got to go out frequently. This particular Sunday, Mom suggested that she make us Sunday dinner. She made what I later learned was Gvetch. I was very angry with her. “Mom, why did you wait until you were living with us three years before making this delicious dish? I’m angry with you for not having made it long before this day.” Mom received this recipe from a Romanian lady; but, I think it is from the Middle East.

Ingredients:

1 medium size eggplant, peeled, sliced and cut into one inch cubes

1 cup rice

1/2 cup vegetable oil

1 cup diced onions

4 ribs celery cut into one inch pieces

4 carrots, peeled and diced

1 cup water

1/2 cup frozen peas, defrosted, at room temperature

Preparation:

Place all ingredients, except peas, into a roasting pan and mix together. Bake in a 350 degree oven for one hour or until ingredients are soft. Mix every twenty minutes to prevent rice from sticking to the pan. You may need to add a bit more boiling water when stirring the dish if it seems to be too dry. Add defrosted peas before serving the dish. May be used as a main dish with a salad or used as a side dish with meat, chicken or fish. Salt and pepper to your own taste. Enjoy!!

 

Bubbe Ana’s Turkey Stuffing Supreme

December 28, 2012

Author: Ronna Dell Valle and Sharon Mason

 

 

Ingredients:

For a 12 lb. or larger bird

2 cups sliced onion (2 large onions, sliced)

1/2 ib. beef liver plus the liver from the turkey

1/4 cup vegetable oil

18 oz or larger box of Corn Flakes

3/4 cup water (you might not use it all)

1 tsp. thyme

Salt and pepper to taste

Preparation:

Saute sliced onions in oil until soft, remove from pan and set aside. Pan fry livers in same pan until liver is no longer pink when cut in the center (do not overcook). Chop liver and onions together until fine, like a pate. Crush the Corn Flakes and place in a very large bowl. Add the liver mixture to the corn flakes and slowly add water, as needed, to help blend. Add thyme and other seasonings.

Rinse turkey inside and out and wipe dry with paper towels. Rub crushed garlic on the inside of the bird. Spoon in the stuffing. Extra stuffing can be placed under the skin of the breast and back of the bird. Make a mixture of oil and mustard and rub it over the skin of the entire bird after it has been trussed. Roast the bird at 325 degrees until the thermometer reads done.

Mama’s Spinach Kugel

December 28, 2012

Author: Ronna Dell Valle and Sharon Mason

 

 

Our father, of blessed memory, loved this Kugel. It was his favorite as he was not a big fan of the more traditional sweet noodle kugels.

Ingredients:

8 oz. wide noodles

2 (10 oz.) pkgs. Frozen chopped spinach that has been thawed and squeezed dry

1/2 cup butter or margarine (use some to grease the pan)

1 onion, chopped

3 eggs, lightly beaten

1 cup of sour cream

Preparation:

Cook noodles according to package directions until almost done (very al dente). Mix noodles with spinach. Saute onions until slightly brown in the butter or margarine remaining after you have greased an 8 by 10 or 7 by 11 inch or 2 qt. baking dish. Mix onions with noodles and spinach. Mix eggs and sour cream together and fold into noodle, spinach and onion mixture. Pour into greased pan and bake at 350 degrees for 45 minutes.

If Mom had other cooked vegetables (leftovers), like carrots and broccoli, she would chop them and make a mixed vegetable kugel.

 

Caramelized Onion Mashed Potatoes

March 12, 2013

Author: Manischewitz

 

 

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

Ingredients:

2 pounds Yukon gold potatoes, cut into 1/2-inch diced cubes

5 tablespoons olive oil, divided

2 medium onions, diced

1 teaspoon plus 1/4 teaspoon Manischewitz® kosher salt

1/4 cup Manischewitz® Vegetable Broth

1/4 teaspoon garlic powder

Preparation:

Prep Time: 5 min

Cook Time: 20 min

Ready Time: 25 min

Serves 8

1. In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 to 20 minutes or until tender when pierced with a fork. Drain well and return to pot.

2. While potatoes are cooking, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté for 10 to 12 minutes or until softened and browned, stirring constantly.

3. Add onions to drained potatoes and mash with a potato masher until broken down but leaving some lumps. Stir in broth, garlic powder, remaining 4 tablespoons olive oil, and ¼ teaspoon salt.

4. Serve immediately or cover to keep warm.

 

 

Bubbie’s Big Latkies

March 6, 2014

Author: Daniel Friedman

My bubbie’s recipe. Delicious!

Ingredients:

1 egg

2 potatoes

¼ cup matzo meal

½ onion

1 clove garlic

2 tbsps Italian seasoning

Olive oil

Preparation:

Grate potato and onion. Smash the garlic and beat the egg. Mix everything together and add the matzo meal and Italian seasoning. Heat a little olive oil . Put a big scoop in the oil. Flip it to a golden brown. Eat !

 

 

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!

 

Aunt Ruth’s New Year’s Day Chili

December 26, 2012

Author: Evan Kleiman

Ingredients:

½ lb. dry pinto beans, cooked until tender or 4 cans pinto beans

2 tablespoons olive oil

2 onions, diced use white for sharpness, yellow for sweetness

Salt to taste

2 lbs. ground beef or buffalo, not lean

2 – 4 garlic cloves (to taste), grated on microplane or put through garlic press

4 tablespoons chile powder

2 tablespoons New Mexico chile powder

1 – 2 teaspoons Ancho chile powder

1 teaspoon Cumin

2 teaspoons Dried Mexican Oregano, crush with your fingers as you add to the pot

1 large can peeled tomatoes in juice

Preparation:

Use a heavy pot and a wooden angled scraper for stirring when making your chili. This will help prevent all those spices from burning on the bottom of the pot.

To cook the beans:

Wash pinto beans, put them in a pot covered with cold water by 4 inches. Bring the beans to a rolling boil. Cover the pot, turn off the beans and let them sit for an hour. Now open the lid and stir. The outer layer of bean skin should be completely hydrated. Now bring the pot of beans to a low simmer and let cook until they are just tender but not falling apart. Add water as needed but never more than covers the beans by 2 inches. This way you’ll have a nice thick bean liquor to add to the chili if necessary.

To make the chili:

Film the bottom of the heavy pot with olive oil and cook the onions with salt to taste over moderate heat until they wilt. Add the ground beef or buffalo to the onions. Break the meat up as it cooks until it’s pretty much cooked through and in small pieces, not large chunks.

Add the chile powders, garlic, cumin and oregano. Add salt to taste. Stir the spices in and let cook over low heat until the meat really absorbs the spice, about 3-5 minutes. Add the canned tomatoes and juice, breaking up the tomatoes with your fingers as you add them to the pot. Add a cup of bean liquor if you have it. Stir well and let the beans simmer over low heat for a couple of hours, adding the cooked pinto beans the last half hour. Add water or bean liquid as needed to keep the chili liquid as it cooks.

Adjust seasonings at the end of cooking. This chili is better the next day. Serve it with bowls of minced raw onion, sour cream and grated sharp cheddar cheese.

Posted in Main Courses

Tags: Ancho chile powder, Beef, buffalo, chile, chile powder, Chili, cloves of garlic, cumin,Dried Mexican oregano, dried pinto beans, garlic, garlic cloves, ground beef, ground buffalo, mexican oregano, New Mexico chile powder, new years, new years day, olive oil, onion, onions, Oregano, pinto beans, salt, tomato, tomatoes

 

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.

 

 

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.