June 24th, 2016
Author: Louise Luger
Ingredients:
Mild Fish- Flounder or Sole
Onions
Butter
Sour Cream
Paprika
Salt and pepper to taste
Preparation:
Baker fish at 375 in oven till firm (20-40 min)
Fry onions in butter
When fish is almost done, top with onions, sour cream, and paprika
Bake at 400, (10 min)
Serve
February 7, 2013
Author: Shira Ginsberg
The women in my family were always busy in my Bubby’s Kitchen, mixing three cups of wisdom for every two cups of Matzo meal into whatever recipe they were preparing.
And there was always something mouthwatering in the over, the smell of the mandel bread and rugalach alone could make you cry…but to taste – forget about it, heaven on earth..
And then there was my Bubby’s Strudel. Saved for ‘the company’ NOT, for your everyday meal. Bubby’s strudel was served on her finest dishes, table set, and ALWAYS and I mean ALWAYS with a glazele tea made from a re-used tea bag sitting in a little dish on the windowsill.. waste not want not.
To eat this strudel is to be back on 103 Nyroy Drive, surrounded by family, love, comfort, and of course, a table filled with ‘company’
I hope you enjoy it as much as I do!
Ingredients:
Dough:
4 cups of flour
4 sticks of butter
1 cup sour cream
Mix all together. Knead.
Refrigerate apx. 2 hours
Filling 1 jar strawberry preserves
1/2 cup walnuts chopped
1 cup sugar
1 tsp cinnamon
Combine sugar, nuts cinnamon
Preparation:
Roll 1/4 dough into large circle on slightly floured surface. Spread filling. Sprinkle with nut, sugar and cinnamon.
Fold top and then sides and roll to form log. Place on cookie sheet and bake at 350 for 20-25 minutes. Remove, cool, slice, share with some local yentas.
October 20, 2011
Author: David Sax
Evelyn Davis was no balabusta. She was third generation Canadian, and though she grew up during the great depression, where she was farmed out to the houses of relatives (she had 9 siblings), she was classically reform, spoke no yiddish, and was about as kosher as Guy Fieri. At her table, you could get a glass of milk with your lamb chop.
But she remained a Jewish grandmother, one who loved to eat, and to do so at a bargain. She was famously frugal. she’d save a piece of tape and hoard plastic shopping bags long before we cared about their environmental impact. it was a legacy of the depression that never left her, regardless of the financial security she enjoyed.
At Steinberg’s on Queen Mary, the Montreal grocery store where she shopped her whole adult life, she hunted the sale counters, and clipped coupons, as if her life still depended on those pennies saved.
“Look!” she’d exclaim to my mother, “a whole box of instant creme caramels for $3.99!” Shelf life was her friend. She came from a time when people had to do things from scratch, and if the folks at Campbells or Manischewitz could do it better, cheaper, and have it stay fresher longer, she was on board. her pantry was a well stocked larder of cans, powders, mixes, and dried ingredients. when the apocalypse came (or a really bad Montreal snowstorm), she was ready for it.
it’s a style of thinking that’s fallen out of vogue lately, as slow food, and the diy kitchen movement stress a return to roots, to freshness, to grinding and stuffing your own sausage and hand rolling out pasta…or god forbid you are destroying the planet and the local farmer!
But Grandma Davis’ cooking achieved a level of flavor that’s hard to match from scratch. there’s a reason why even the best brisket recipes call for onion soup mix, or bullion, or freeze dried egg noodles. there’s a depth there; a taste of postwar affluence and ease, when not having to argue with a fishmonger and gut a carp in your bathtub were goals women like my grandmother fought for and achieved. sure, it’s cool to do now, but there’s something to be said for ease, and junky, processed comfort foods.
This Yom Kippur, we broke the fast with her spinach noodle kugel, plucked from one of her yellowed recipe cards. It was easily the most popular dish on the table; a salty, umami packed hit with everyone who ate it. sure, it could have been made with fresh noodles, fresh spinach, fresh onion soup ingredients, but then it wouldn’t have been as good. and it wouldn’t have been hers.
Ingredients
1 lb bag of fine egg noodles
2 packages frozen chopped spinach cooked and drained
6 eggs, separated beat yolks/ whites to stiff
2 packages onion soup mix
1.5 sticks of butter
1 pint coffee rich or can of evaporated milk
1 cup(s) sour cream or yogurt
Directions
Boil noodles and add butter until melted.
Add onion soup and spinach
Mix in egg yolk
Add sour cream/yoghurt & Coffee Rich/evap. Milk
Fold in egg whites well.
Pour into large well-greased pan (I used 11×14”).
Bake 1 hr. at 350 or until brown (it took 40 minutes in 11×14)
November 1, 2012
Author: Rebecca Feferman
A wonderful dairy kugel from Bubbie!
Ingredients:
8 Ounces Medium or Wide Egg Noodles
4 Eggs
1 pint milk 2%
1 pint Cottage cheese lowfat
4 Tablespoons butter melted
5-6 Tablespoons Sour cream Light is fine
1/2 cup(s) Sugar scant (if adding raisins, use a little less)
1/2-3/4 cup(s) raisins
to taste Salt
Cinnamon
Preparation:
Preheat oven to 350 degrees and grease 9×13 baking dish. Boil noodles in salt water until tender (slightly al dente). Drain and place in a large mixing bowl. Add beaten eggs, melted butter, sugar, milk, cottage cheese, sour cream. Mix together, then add raisins (if clumped, try to break apart raisins before adding). Tase before putting into baking dish- add salt and adjust sour cream as needed.*Remember that raisins will add sweetness, so adjust sugar accordingly.
Pour into baking dish and even out. Sprinkle cinnamon across the top for color (go easy). Cover loosely with foil and bake for 1 hour. Remove foil and turn oven up to 375 degrees. Bake for an additional 10-20 minutes, or until kugel is sent and top noodles and slightly browned.
Remove and allow to cool 5-10 minutes before serving.
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.
July 9, 2013
Author: Jeremy Schwartz
I see that I had misunderstood the “beyond” in “beyond bubbie.” I was worried about submitting this recipe, because it’s about as “bubbie” as you get, not “beyond” at all. This, in particular is a 50s bubbie recipe, with plenty of fat, brand name jars from the grocery store, sweet, filled with love and delicious. The bubbie I got it from actually wasn’t a bubbie at the time. She was my high school best friend, Seth’s (Shmuel’s) mother, Bette Globus.
Ingredients:
1 lg pkg broad egg noodles (cooked til not mushy)
4 eggs
1 stick margarine, melted + more unmelted for dotting
¾ large jar Stuckey’’s orange marmalade
1 c. 2% cottage cheese
¾ c. sour cream
1 sm. Philadelphia cream cheese
corn flakes
for cinnamon sugar mixture:
½ – ¾ c. sugar
3 Tsp. cinnamon.
Preparation:
Beat the eggs. Add cream cheese. Break up and beat. In 2nd bowl, mix sour cream, cottage cheese, marmalade and melted margarine. Add to egg mixture. Fold in cooked noodles. Put in greased baking dish (9 x 12). If there’s excess liquid, spoon off ~5 spoonfuls). Top w/ crushed cornflake crumbs. In 3rd bowl, mix sugar and cinnamon. Sprinkle on top of kugel. Dot w/ margarine and sprinkle lightly again with cornflake crumbs. Bake at 350° ~ 45 min.
August 13, 2013
Author: TheArtisanJewishDeli
Michael got a little misty-eyed the first time he tasted our spot-on version of his family’s heritage baked noodle, egg, and dairy casserole. Previously, the “recipe” existed only in vague text fragments and the taste memories handed down to Michael’s mother and aunt from his beloved (and long-departed) maternal grandmother, Rose Fertig (whom Michael nicknamed “Mammy” when he was a toddler). Michael recounts: “Mammy grew up in a Yiddish-speaking home in Portland before she married my grandfather, a lawyer. To be honest, she wasn’t a great cook, but all us grandkids and now our kids adore this dish. My mom or aunt still makes it, by popular demand, for every family gathering, which is good since it serves a small army.” Keegal and kugel are variant names for the same range of sweet or savory dishes made with a noodle or other starch base. The different pronunciations relate back to the different regions of Eastern Europe where the dish was made.
Ingredients:
Cooking spray
3 ½ tablespoons kosher salt
18 ounces wide egg noodles (about 1 ½ packages)
½ cup (1 stick) plus 2 tablespoons unsalted butter, cubed
3 cups small-curd cottage cheese
3 cups sour cream
6 large eggs, beaten
½ teaspoon freshly ground white pepper
Preparation:
Preheat the oven to 350 F. Spray a 9 by 13-inch glass baking dish with cooking spray and set aside.
Fill a large pot with about 5 quarts water, add 2 tablespoons of the salt, and bring it to a boil. Add the egg noodles and cook until they are nearly tender but still undercooked, about 5 minutes. Drain the noodles in a colander, shaking out the excess water. Transfer them back to the dry pot. Add ½ cup of the butter and stir to melt. Allow the noodles to cool slightly, about 5 minutes.
Stir in the cottage cheese and sour cream. Add the eggs, pepper, and the remaining 1 ½ tablespoons of salt and stir to thoroughly combine. Pour the noodle mixture into the baking dish and spread it out into an even layer. Dot the top of the keegal with the remaining 2 tablespoons butter. Bake until the keegal is set in the center and lightly browned on top and around the edges, 45 to 55 minutes. Allow the keegal to cool for about 10 minutes before cutting and serving.
Store any leftover keegal, covered, in the refrigerator for up to 3 days. To reheat, add a drizzle of milk or a few dots of butter to the top of the keegal and bake it at 350°F, covered, until heated through. (The cooking time will depend on the quantity being reheated.)
From The Artisan Jewish Deli at Home by Nick Zukin and Michael Zusman/Andrews McMeel Publishing, LLC
Posted in Side Dishes
Tags: butter, cooking spray, cottage cheese, egg noodles, eggs, Keegel, kosher salt, Kugel,sour cream, The Artisan Jewish Deli, white pepper
March 6, 2014
Author: Merle Orelove
My step-daughter (age 18) had never tasted kugel until I married her dad. She loved it and wanted it for every meal. She is a vegetarian, so every Thanksgiving I make one for her in the shape of a turkey and we call it “kugelurkey”!
Ingredients:
1 lb cottage cheese
½ pint sour cream
1 stick butter
12 oz noodles
1 tsp vanilla
1 tsp cinnamon
1 cup raisins or dried cranberries
Preparation:
Cool noodles as per directions on package and drain. Mix together the eggs, ¾ of the butter, sour cream and cottage cheese. Add vanilla, cinnamon and raisins and stir in with noodles. Dot with remaining butter. Bake at 350 degrees for 45 mins-1 hour. Serve hot or cold.
December 28, 2012
Author: Evelyn Poplawski
Ingredients:
12 cheese blintzes (frozen)
5 eggs
Less than 1/4 cup sugar
1/4 cup OJ
1/4 lb melted butter
1 1/2 cups Sour Cream
1 tsp Vanilla
Preparation:
Put all of the ingredients (except the blintzes) into a blender. Mix until well blended.
Put blender, filled with liquid into the refrigerator, overnight. In the morning, preheat your oven to 350 degrees. Whip the liquid in the blender until it is mixed well. Grease the bottom of a 9″ X 13″ pan. Place the blintzes in the pan, side by side, (some on the end). Pour the liquid from the blender, over the blintzes, in the pan. Sprinkle the top with cinnamon. Bake for 45-50 minutes at 350 degrees.
May 9, 2013
Author: KosherScoop
Quiches are such an easy dish to serve any time of day for any meal. This quiche is light and fluffy with a rich taste. The walnuts add an unusual and delightful twist to this wonderful dish. Originally published in Kosher Scoop.
Ingredients:
Crust:
1½ cups all-purpose flour
½ tsp salt
½ cup butter
1 cup shredded Cheddar cheese
½ cup finely chopped walnuts
Filling:
3 eggs
1 cup grated mozzarella or Swiss cheese
¾ cup sour cream
½ cup finely chopped onions
½ cup mayonnaise
¼ tsp salt
2.5 oz. (213 g) can of salmon, drained and flaked
Preparation:
1. For crust: Combine flour and salt in a large mixing bowl. Cut in butter until mixture is crumbly. Stir in Cheddar cheese and nuts. Set aside half the mixture for the topping and press the remaining mixture into the bottom of a well-greased 9-inch round Pyrex dish. Refrigerate until chilled.
2. For filling: Beat eggs in a bowl. Then blend in grated cheese, sour cream, onions, mayonnaise and salt. Fold in salmon. Pour salmon mixture into prepared pie shell and sprinkle reserved flour mixture on top.
3. Bake at 375° F for 35 to 40 minutes or until knife inserted in center comes out clean. Serve warm.
VARIATION: I sometimes substitute the onions in the filling for finely chopped chives. It adds a beautiful color.
Tags: all-purpose flour, butter, cheddar cheese, eggs, flour, grated mozzarella, grated mozzarella cheese, Kosher Scoop, mayo, mayonnaise, mozzarella, mozzarella cheese, onions, Salmon, salt, Shavuot,shredded cheddar cheese, sour cream, swiss cheese, walnuts
June 16, 2014
Author: Kaila1
I’ve been eating my mom’s delicious homemade brownies for a while and the recipe still runs in the family. I really like this recipe because her brownies always make me feel happy.
Ingredients:
Brownie mix
1 egg
1 cup of vegetable oil
Preparation:
Get out the mixing bowl
Mix ingredients together
Put in oven for 32 minutes
Posted in Baked Goods and Desserts
Tags: brownie, chocolate, dessert, egg, JCC, JCCSF, San Francisco, vegetable oil, yummy
Grandma Rosenthal’s New York Style Cheesecake
May 5, 2014
Author: Mitch Rosenthal
Ingredients:
Automatic Mixer:
2 8 oz cream cheese
2 eggs
3/4 tsp. vanilla
1/2 cup sugar
Hand Mix:
1 pint of sour cream
1/2 cup sugar
1 tsp vanilla
Cinnamon
round spring pan pan
follow recipe for graham cracker crust
Preparation:
Mix automatic mixer ingredients with mixer. Carefully pour over crust, bake at 350 for 20 minutes, cool 10 minutes.
Mix ingredients by hand. Very carefully, pour on top. Sprinkle cinnamon and bake at 450 for 10 minutes.
Cook and refrigerate.
May 5, 2014
Author: Mitch Rosenthal
Ingredients:
1 skin on center-cut salmon fillet, about 1 ½ pounds
Curing mixture:
1 cup sugar
1 cup sea salt
1 T ground allspice
1 T freshly ground black pepper
1 T ground fennel
1 T ground star anise
Grated zest of one lemon, one lime and one orange
½ fennel bulb, trimmed
Dill Crème Fraiche:
½ cup crème fraiche
½ cup sour cream
1 T chopped fresh dill
1/8 t salt
Grated zest of one lemon
Latkes:
1 yellow onion
1 very large russet potato, about one pound, peeled
1 large egg
1 t salt
Freshly ground pepper
2 T all-purpose flour
¼ t baking powder
Canola oil for frying
Preparation:
Salmon:
Using a sharp knife, cut 10 to 12 evenly spaced small slits in the skin of the salmon. To make the curing mixture, in a bowl, stir together the sugar, salt, all of the spices and all of the citrus zests, mixing well. Using a mandolin or sharp knife, thinly shave the fennel bulb, then add it to the bowl and mix well.
Lay a long sheet of plastic wrap on a sheet pan, and spread half of the curing mixture on the plastic wrap, forming it into a rectangle about the size of the salmon fillet. Place the salmon, skin side down, on top of the mixture. Spread the remaining curing mixture on the flesh side of the salmon, then wrap the salmon tightly in the plastic wrap. Refrigerate the salmon on the tray for 3 days, turning the salmon over once a day. When the salmon is ready, unwrap it, rinse it well, dry it well and then re-wrap it. It will keep in the refrigerator for one week.
Crème Fraiche:
In a small bowl, stir together all of the ingredients, mixing well. Refrigerate until serving.
Latkes:
Place a fine-mesh strainer over a bowl. You will use the strainer to drain the grated onion and potato. Using medium holes on a hand grater, grate the onion and place in the strainer. Then grate the potato and add to the strainer. Be sure to grate the onion first, as the potato will oxidized and discolor quickly. Mix together the grated onion and potato in the strainer, then press down gently to remove excess liquid. Transfer to a bowl.
Add the egg, salt and a few grinds of pepper and stir to mix. When the ingredients are evenly combined, add the flour and baking powder and mix well.
Pour the oil to a depth of about ½ inch into a heavy frying pan (preferably cast iron) and heat to 325 degrees. To form each latke, drop a heaping tablespoon of the potato mixture in the hot oil and fry, turning once, for about 4 to 6 minutes, or until brown and crispy on both sides. Be careful not to crowd the latkes in the pan. When they are ready, using a slotted spoon, transfer to a paper towel. You should have about 18 latkes. To serve, thinly slice the salmon. Place three latkes on each of six plates (or serve on a platter), spoon a dollop of the crème fraiche on each hot latke, then lay a salmon slice on top.
