June 19, 2016
Author: Lisa Needel
Ingredients:
Brisket (1st or 2nd cut)
1 cup soyvay
1 cup ketchup
4 tbsp worcestershire sauce
1 small can of crushed tomatoes
4 cups beef broth
Enough water to cover brisket
Preparation:
Mix all liquid ingredients together
Put brisket in roasting pant
Pour liquid mixture over to cover briske
Bake covered at 325 degrees for 3-4 hours depending on pounds
Let cool and slice
Put back in liquid and let cook for 1 hour
June 19, 2016
Author: Andrew Marcus
Ingredients:
Eggplants, peeled and chopped into cubes
Fresh tomatoes
Onions
Garlic
Tomato sauce
Preparation:
Cut up everything, put in big pot.
Cook on low for 1-5 hours.
Add water if thinner consistency is desired.
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.
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
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.
October 15, 2012
Author: Sybil Sage
This was a recipe my mother altered, depending on whether it was going to a daughter or a daughter-in-law. As the daughter, I have the real one.
Ingredients:
4 pounds cucumbers or tomatoes
2 strips pickling spices
1/2 tsp. Salt
2 cloves garlic
2 TBSP. dill
Preparation:
Put cucumbers, pickling spices, garlic & dill in large jar. Fill with Water. Fill to top. Add 3 TBSP kosher salt. You can add more dill & vinegar as well as garlic. (That’s the way mothers used to cook).
Cover with Saran Wrap. Let stand at room temperature 5-6 days. You then screw on the top and refrigerate. You will have pickled in 3 weeks.
Courtesy of Mina Adelman’s daughter.
October 26, 2012
Author: Chadley
Grandma Sylvia always advised me, “If you can read, you can cook.” Her mother died when she was very young and she was raised by her father, so when she married Grandpa Alex, she’d never learned to so much as boil an egg. After her wedding, she came home and cracked open her newly purchased Joy of Cooking, and the rest was history. Over fifty years of marriage, and even to the end of his life when cancer curbed his appetite, my grandfather refused to leave even a morsel of Grandma’s cooking — from anyone’s plate — uneaten. Although the reason may have been Grandpa’s Depression era mentality, I prefer to think it was because the cooking was so delicious.
In the kitchen of their Bethesda, Maryland house which I visited every Friday throughout my childhood, the dishwasher was Grandpa’s domain as he had a highly complex loading strategy which we all tried and failed to grasp. Everything else in that narrow, formica-covered space with the mushroom-patterned wallpaper, however, was Grandma’s turf. One of her specialties which I have searched for ever since, to no avail, was a big heaping dish of little fried, salty, whole fish called smelts. How she managed to get a 5-year-old to gobble down plates of whole fish, with the dead eyes staring out at you, is even more of a mystery to me now that I’m a parent of two picky eaters.
Like so many Bubbes, Grandma single-handedly prepared Passover dinners for a dozen hungry mouths with barely so much as a sit-down. But I don’t believe any other Bubbe in the world ended a Seder with her particular party trick. Once the plates were cleared and put into the dishwasher according to Grandpa’s incomprehensible mathematical algorithm, my grandmother would finally collapse at the table, pull off her apron, and roll back her sleeve. From there I can only describe what she did from the perspective of the child I was — My grandmother became a female, Jewish Popeye. With her palm placed lightly on her forehead, her bicep flexed, she then proceeded to pop and bounce her exceedingly large arm muscle in a staccato rhythm so that it danced like a Mexican jumping bean. This was a crowd pleaser for the whole family, and the grandchildren were left to wonder what made their Grandma so well-endowed in the bicep area. Maybe it was her cooking.
Ingredients:
1 lb Lean, raw beef chopped (i.e. hamburger meat), salted and peppered
2 Large Onions 1 chopped fine, 2nd onion chopped medium
2 Cup(s)s Rice cooked (1 cup cooked rice to put in stuffing, prepare 2nd cup cooked rice to accompany servings of holupchus)
1 tablespoon Water
1 Eggs slightly beaten
1 whole Cabbage (one head)
2 Cup(s)s Tomatoes canned, broken up a bit so that tomatoes aren’t whole
1 tablespoon Matzah meal optional
1/2 cup(s) Golden raisins or to taste
4-6 Tablespoons Dried mint or to taste
Pinon nuts optional; to taste
1 tablespoon Honey or more; to taste
Several pinch Ginger
2 Tablespoons Brown sugar or more; to taste
1 Lemon (juice of 1 lemon)
Preparation:
Boil enough water in a large pot to cover about 2/3 of the cabbage head, the goal being to steam it and soften the leaves. Put cabbage in and cover pot. Pull off outer leaves as they soften. This will probably have to be repeated several times as you work towards the middle. All leaves should be soft enough to fold but not overcooked. This is best to do a little ahead so that the cabbage cools enough to work with.
Mix together the raw beef, 1 onion chopped fine (save the other onion for later), 1 cup cooked rice (prepare and save the 2nd cup rice to serve with the holupchus), the tablespoon of water, the egg, and the optional matzah meal. Roll up the meat mixture into small balls for filling little cabbage leaf packages that should be folded up like envelopes, open side down.
When all cabbage rolls have been put into a large pot, put in on top the tomatoes, the second onion (chopped into medium sized chunks), the honey, the ginger, the brown sugar, and the juice of one lemon.
Cover and simmer on low heat 1 hour – 1 1/2 hours approximately, tasting as you go.
Serve the holupchus with the cup of cooked rice. You can prepare more rice to accompany this if you want to serve the holupchus as a main course rather than as an appetizer.
Enjoy the sweet and sour goodness!
March 6, 2014
Author: Francis Levine-Grater
I got this recipe in my first year of marriage, and I am celebrating 18 years of happiness! It is perfect for Shavuot or Shabbat lunch in the summer.
Ingredients:
1 jug of tomato juice
2 small cucumbers
Handful of parsley or cilantro
2 small tomatoes, chopped
6 tbs olive oil
6 tbs balsamic vinegar
3 tbs honey
Juice of 2 lemons
Preparation:
Mix wet ingredients together. Add veggies and herbs. Can be left chunky or blended. 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: Jackie M
Ingredients:
Ground turkey meat
2 cans tomato paste
2 cans kidney beans
2 cans black beans
2 cans diced tomatoes
1 chili packet
4 cups water
Preparation:
Brown turkey meat in a pot, cook on high until it boils, turn it down to for at least 20 minutes. Mix in the rest of ingredients and cook for a further 10 minutes.
July 28, 2014
Author: Roslyn Pearl
Ingredients:
Can of tomatoes
Sauteed onions
Garlic
other veggies (Carrots, celery, dried beans)
Directions:
Cook for 4 hours on small light
May 5, 2014
Author: Tracy Des Jardin
My earliest memories of nopales are of my grandmother’s giant cactus in the backyard which was a big obstacle in our racing around the backyard- one didn’t want to have a mishap and land in that sinister plant. I knew grandma used to make something with the nopales, but I wanted nothing to do with the actual eating of it- I’m guessing I tried it once or twice and there was too great a slime factor for me. But I was an intrepid little prep cook and would spend hours with her in the kitchen carefully peeling the young succulent paddles- and then she would spend hours removing thorns from my little hands.
A few years ago I went down to Mexico to Diana Kennedy’s to cook with her and some of my dear friends. She taught us how to make a delightful Nopales salad- so this recipe is an adaptation of that one. Earlier this year I had occasion to make it for my 11 year old son, much to my surprise he loved it!
Ingredients:
2 pounds young cactus, cut into ½ inch by 2 1/2 inch strips
½ pound tomatoes
1 small white onion
½ cup cilantro leaves, roughly chopped
2-3 limes
1 serrano chile
3 tablespoons olive oil
2 beautiful avocados
Preparation:
Place 1 tablespoon of the oil into a sauté pan and begin to sweat the cactus- add a ¼ cup of water- cover and let cook on medium heat for about 7 minutes, the cactus should have turned dark green- cook for another 5 minutes until the liquid has absorbed back into the cactus- place in a bowl and chill.
Dice the tomato, finely dice the white onion, you’ll need ¼ to ½ cup- reserve the remainder for another use. Finely chop the Serrano chile- mix all together in a bowl along with the cilantro, the lime juice and the remaining olive oil, season well with salt and pepper. When the cactus is cool- add to the bowl, mix well and again adjust the seasoning as needed.
When ready to serve- place in a bowl or platter and place the sliced avocado on top- season the avocado with a squeeze of lime juice and a little coarse salt (Maldon or fleur de sel or any tasty sea salt). Garnish with a few cilantro sprigs.
July 28, 2014
Author: C Grillo
Ingredients:
1/2 bag of Great Northern beans
1/2 bag Pinto beans
1/4 cup lentils
1/4 cup split peas
1 tsp parsley
1 stalk celery (chopped)
1 cup crushed tomatoes
1 carrot (chopped)
1 large onion (chopped)
1/2 stick margarine or butter
salt to taste
1 cup broken spaghetti noodles (cooked)
1 box frozen spinach OR broccoli
Directions:
Wash and drain Great Northern & Pinto beans and add to pot. Fill the pot 3/4 full with water
Add parsley, carrots, onions, tomatoes & salt to pot. Bring to a simmer (partially covered) for 3/4 hour.
Add lentils and split peas and Oleo (margarine/butter) and cook for another 3/4 hour – stir a little every so often.
Cook separately frozen spinach or broccoli and spaghetti – add to pot when finished (Split peas should be soft) adjust salt to taste and serve.
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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