Hot Dog Burgers

July 10, 2013

Author: Kitchen Tested 

Happy Fourth of July everyone! Is there any better way to spend this summer holiday than with a barbecue and fireworks?!? Well, I’ve got a very special burger for your to try this year that combines the two most traditional and delicious items at a barbecue: hot dogs and hamburgers. I love hot dogs and I love burgers but I can never decide which one to eat…so why not combine them and then I can enjoy both in every bite! There’s not much to it. If you have a meat grinder at home, you can grind together ground meat and hot dogs with some salt and pepper. Without a meat grinder, I suggest chopping the hot dogs very small and adding it to ground meat. Either way, this burger actually tastes like a hot dog with the juiciness and texture of a hamburger! I topped my hot dog burger with easy homemade coleslaw, spicy ketchup and quick and crunchy pickled red onions.

Visit Kitchen Tested for more pictures and recipes for coleslaw, spicy ketchup and pickled onions.

Ingredients:

make 4-6 burgers

1 lb. ground meat

7-8 (12 oz) hot dogs

Preparation:

Chop the hot dogs and place them in a bowl with the ground meat. Add the salt and pepper and combine.

Using a meat grinder or meat grinder attachment, push the meat and hot dogs together through to create a new ground mixture. If you don’t own a grinder but you still want to make these burgers, you can just chop the hot dogs very small and add them to the ground burger meat.

Mix the meat and form 6 patties, each around ¾ inch thick. Using your thumb, press into the center of each patty to make an indentation. This prevents the burger from doming while cooking on the grill and helps keep the condiments on.

Sprinkle the burgers with some fresh cracked salt and pepper.

Heat the grill to around 350 degrees F. then carefully placed the burgers on the hot grill. Cover the grill and leave the burgers along for 5-6 minutes.

Flip the burgers, close the grill and cook them for another 5 minutes.

With a few minutes left on the burgers, drizzle some olive oil on the inside of the burger buns and toast them on the grill.

Once the burgers are off the grill, let them rest for a few minutes so the juices can redistribute. The place the burger on the bun and pile on the condiments and enjoy!

This post was submitted by Kitchen Tested.

Posted in Main Courses

Tags: burger, burger buns, cooking with kids, ground meat, hamburger buns, hot dog, hot dog buns, Kitchen Tested

Chow Mine

September 12, 2013

Author: Lauren Stacy Berdy

When I was a puppy, my father often took us to Nathan’s in Brooklyn. Since my grandmother lived so close to Coney Island, this was an ordinary Sunday outing for so many years. I was not then a hot dog eater. How I was able to know about ordering such an unusual chow mein sandwich was probably my mother’s doing. She was an adventurous eater.

Frankly, this was everyday fare chez Nathan’s. It might still be. I don’t know…This is what I do know: I have since grown up but my childhood eating memories still have reach. I am a trained chef- so this recipe is filled with fresh tastes and has been re-invented with care. I am calling this Chow Mine because it is the crafted realization of a sandwiched memory. This recipe now performs an amusing thought with honesty. I often make this recipe in miniatures, on homemade buns. While still warm, the filled sandwiches are twisted inside deli paper and passed. They are always a hit at the Bar/Bat Mitzvahs as part of the children’s food. However, adults would often sneak some to their tables as well. This recipe makes a two-handed sandwich all family members will enjoy. All the ingredients are in front of you while cruising in the produce section. The crispy Chinese noodles might already be part of your larder.All in all, this is an inexpensive, amusing, tummy filling, quick recipe. And it’s really good!

Excerpt from Remaining Kosher Volume One, a cookbook for all with a hechsher in their heart

© 2013 Lauren Stacy Berdy

Ingredients:

1 tablespoon peanut oil (or vegetable oil)

plus 1 teaspoon sesame oil

1 white onion, sliced

2 stalks celery: washed and sliced

1 cup carrots, julienned (store bought)

1 tablespoon peanut oil (or vegetable oil)

plus 1 teaspoon sesame oil

1 two inch piece fresh ginger, finely chopped

2 garlic cloves: peeled and finely chopped

4 cups Napa cabbage: washed, checked, sliced

3 cups bok choy: washed, checked, sliced

(½) of an 8 oz. can sliced water chestnuts

2 cups cooked chicken, julienned

(or any leftover meat, or just vegetarian)

2 cups chicken stock

1½ tablespoons cornstarch

1 tablespoon soy sauce

1 teaspoon sugar

12 Chinese pea pods, cleaned

½ tablespoon kosher salt

¼ teaspoon fresh black pepper

1 teaspoon sesame oil

1 overflowing cup Chinese bean sprouts

1 package hamburger buns

Yield: 6 servings

Special Equipment: frying pan, bowls, metal spatula

Preparation:

Prepare the vegetables: place the white onion with the root end on the cutting board.

Slice from the top to the bottom. Place both halves cut-side-down on cutting board, then slice into ½ inch half-moons. Place in a bowl.

Cut the celery stalks on a diagonal to make elongated thin slices. Place with onions.

Measure out the packaged carrots sticks, add to bowl.

Peel the ginger and slice. Roughly chop the slices up into small pieces. Place into a small bowl or plate.

Mash the peeled garlic and roughly chop. Add to the ginger.

Cut the Napa cabbage lengthwise in half. Set aside one half, cut the remaining half lengthwise in half again: then cut into ½” slices. You need 4 cups.

Cut more of the remaining cabbage, if needed.

Cut off the bok choy stem’s root ends and discard. Cut and detach the leafy part from the rib.

Roll the leave up to make a fat cigar. Cut the “cigar” into ½ inch slices. Place in with the Napa.

Cut the bok choy ribs lengthwise in half. Slice the ribs into ½ inch slices. Add to the Napa.

Julienne the cooked chicken.

Place the cornstarch into a bowl.

To avoid lumping, whisk in the chicken stock by slowly pouring in a thin stream. Add

both soy and sugar. Stir.

Place all the primed ingredients at the stove along with: the water chestnuts, pea pods,

bean sprouts, kosher salt, pepper, your oil choice and sesame oil.

Finishing

Place a bowl large enough to contain all the ingredients near your cooktop.

Heat the 1 tablespoon oil and 1 teaspoon sesame oil in a skillet over medium heat.

Add in the white onions, celery and carrots.

Stir and cover. Cook for 5 minutes.

Remove the skillet from heat, empty the cooked ingredients into the bowl.

Place the skillet back on medium heat; add in the 1 tablespoon oil and 1 teaspoon

sesame oil. Add in the ginger and garlic. Stir for 10 seconds. Add in a pinch of kosher

salt and a pinch of ground black pepper.

Add in the Napa cabbage and the bok choy. Cook and occasionally stir for 3 minutes.

Re-stir the chicken stock, corn starch, soy and sugar: pour the mixture into the skillet.

Add in the water chestnuts, cooked chicken and all the cooked vegetables. Add in the

pea pods.

Bring the liquid to a boil, then let cook for 30 seconds. The liquid should now thinly coat

a spoon.

Stir in ½ teaspoon of sesame oil. Take off the heat.

Taste for seasoning.

Toss in the fresh bean sprouts, stir.

Serving

Place the bottom of each hamburger bun on the plates. Spoon a generous portion of

filling on the bottom half of the bun.

Sprinkle liberally with Chinese noodles. Add the bun top.

Note: eat this recipe within a couple of hours of making. The vegetables begin to look tired if they sit too long.

Maria’s Chicken Paprikash

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.

The Thanksgivukkabob

November 20, 2013

Author: OOGIAH

I did not realize what a big deal having Thanksgiving on the first day of Chanukah was going to be. Before I even heard the word “Thanksgivukkah,” I was thinking of ways to culinarily combine the two holidays. Little did I know there would be full websites, parties and t-shirts dedicated to this historical event! The most involved and inclusive dish I came up with includes combining foods from each holiday on a stick. In the ultimate homage to the holiday that is Thanksgivukkah, I give you: The Thanksgivukkabob!

From top to bottom:

-Jelly Donut Hole: I bought these from a local gourmet donut shop, but any will do.

-Corn Bread Pancake: I meant to make cornbread, but followed the recipe for pancakes, which actually ended up being great since pancakes are eaten on Chanukah. And my kids love pancakes any day.

-Boiled Sweet Potato Cube with honey, brown sugar and cinnamon: Sweet and savory.

-Turkey Meatloaf with Cranberry Sauce: This is recipe that my mom loves to bring when a new baby arrives. It freezes well and tastes great. So it’s Bubbie’s meatloaf!

-Potato Coconut Cumin Latke: I got the idea to add coconut from What Jew Wanna Eat.

-Another Sweet Potato Cube: Another splash of color!

-Canned Green Beans with lemon juice throughout the kabob: My husband loves canned green beans, and will eat them straight out of the can, with lemon, while camping.

The kabob contents can be dipped in cranberry sauce or applesauce and enjoyed!

This one kabob includes so many everyday and holiday family favorites. It is fun to make and eat!

Apples and Yummy Grilled Cheese

December 12, 2013

Author: OOGIAH

Here is a sweet twist on a classic grilled cheese sandwich just in time for Rosh Hashanah! It is an easy and delicious way to start off the New Year! It is also a great way to use up leftover challah year round.

Ingredients:

Challah

Sliced cheese

Apples

Butter

Honey

Sprinkles

Preparation:

Thinly slice the challah. Melt butter and honey together in a skillet, or on a griddle, on low heat. Place two challah slices in the pan. Let them toast up a little and then flip them. Add more butter and honey to the pan. Place thinly sliced cheese on one piece of bread. Drizzle the cheese with honey. Top the honey with thin apple slices. Top the apples with the second challah slice. Flip the whole sandwich over. Cook until the cheese is melted and the bread is toasted. Cover with a lid if you like to help the melting process. Remove the sandwich from the pan, top with sprinkles, slice and enjoy! Serve with honey for dipping if you like.

Posted in Main Courses

Tags: grilled cheese, honey, Rosh Hashanah, sprinkles

From Beef Stew to Boeuf Bourguignon

January 3, 2014

Author: Gloria Kobrin

For 60 years, my parents employed a wonderful woman named Annie Mae. In fact, I wrote an article about her for this site last year. While Annie Mae was not my biological Grandmother, she was my Grandmother in many ways I wish my real Grandmothers had lived long enough to be. Annie Mae listened to me whine. She introduced the world of “Soaps” to me; watching in secret because my Mother would have been furious at us both. Most importantly, Annie Mae let me hang out with her in the kitchen and watch her cook-and eventually, help her cook. Amongst the many recipes that she made that we all loved and wish we had written down, was Beef Stew. Chunks of soft meat in thick gravy with carrots and potatoes- YUM!

While Beef Stew is considered as American as Apple Pie, there are variations of it in every cuisine. My parents gave my brother and me the opportunity to travel with them when we were teenagers. It was in Paris, that I was introduced to Boeuf Bourguignon. This was Beef Stew of a different kind. After I was married, I turned to Julia Child’s books to learn about French cooking. I took her recipe from Mastering The Art of French Cooking and worked on it to make it kosher. Success-my Boeuf Bourguignon was delicious. More recently, I’ve gone over many of the recipes in which I used a great deal of margarine and substituted much of it with oil. In the case of Boeuf Bourguignon, I brown the beef cubes in a very hot pre-heated t oven with no extra fat at all. Not only is it kosher but more healthy as well. I have no doubt that you will enjoy this recipe as much as we do.

Ingredients:                            

4 pounds lean chuck beef-cut into 1 inch cubes

4 ½ cups dry red wine (you’ll need 2 bottles)

2 cups beef stock (fresh/boxed)

2 bay leaves

2 large garlic cloves

1 ½ tablespoons tomato paste

1 teaspoon crushed thyme

½ teaspoon crushed marjoram

½ teaspoon black pepper

1 ½ pounds white mushrooms

One 14-16 ounce bag frozen white onions-defrosted

herb bouquet: 2 parsley sprigs, 1bay leaf, ½ teaspoon thyme, 6 peppercorns tied in cheesecloth

2 tablespoons vegetable oil

3 tablespoons non-dairy margarine-softened

6 tablespoons flour

Equipment

Large roasting pan-tin foil pan is fine

Large skillet

10-12 inch Dutch oven

Slotted spoon

Whisk

Preparation:

SERVES: 8

The combination of red wine, vegetables, and spices turn the humble beef cube into something spectacular.

Prep time: 45 min.   Braising: 2 ½ -3 hours   Mushrooms & Onions; 30 min.   Finishing: 30 min.

Preheat oven to: 425 F.

Trim beef cubes of all loose fat, rinse and pat dry.

Arrange beef cubes in a single layer in roasting pan. Sprinkle with 1½ tablespoons flour. Place pan in oven and cook beef for 10 minutes. Shake pan vigorously and sprinkle remaining 1½ teaspoons flour over beef. Cook for 8 minutes longer. Remove pan from oven. Reduce oven temperature to: 325 F.

Using a slotted spoon, remove browned beef cubes from pan and put into Dutch oven. Reserve liquid from pan.

Pour 4 cups wine over beef cubes. Add just enough beef stock to cover meat. Refrigerate  remaining stock.

Crush garlic cloves and add with herbs, spices, and tomato paste to meat. Stir well. Bring mixture to a boil, then reduce to a simmer, cover and place in lower level of oven. Cook 2 ½ to 3 hours or until meat is very tender. Check casserole 2 or 3 times to be sure that a simmer is being maintained. While meat is cooking, prepare mushrooms and onions.

Wipe mushrooms clean and quarter them. Cut them in sixths or eighths if they are very large.. Heat 4 tablespoons oil over medium high heat in skillet. Add mushrooms. Toss quickly so that they brown lightly. Remove mushrooms from pan with a slotted spoon and set aside. Leave mushroom liquid in the pan.

Add remaining ½ cup wine, herb bouquet, reserved beef gravy and onions to skillet. Simmer for 20 minutes. Remove onions with slotted spoon and add to mushrooms.

When beef is done: remove from liquid and cool. Mix beef with onions and mushrooms. Cover with plastic wrap and refrigerate. Chill gravy separately-either several hours or overnight- until fat has congealed.  Remove fat.

Cream 3 tablespoons margarine and remaining flour. Bring gravy to a boil and reduce to a simmer. Whisk flour and margarine paste into gravy stirring vigorously until sauce has slightly thickened. This treatment of the sauce not only thickens it but also gives it a beautiful sheen. Return meat, mushrooms, and onions to gravy. Simmer until beef is hot. Serve Boeuf Bourguignon piping hot with rice or noodles.

Note: This recipe gets even better when prepared one or two days in advance.

This post was submitted by Gloria Kobrin.

Posted in Main Courses

Tags: beef, wine, mushrooms, onions

Grandma Sadie’s Brisket

February 10, 2014

Author: Vicky Pearl

From nicejewishmom.com

Day or night, you could savor the heavenly aroma of simmering chicken soup wafting through every corridor of my grandparents’ cavernous building. And although there were many apartments in their weathered brick Brooklyn low-rise, I never had even a moment of doubt that most of that scent was wafting from theirs.

Grandma Sadie, as my father’s Russian-born mother was known to all, barely cleared five feet in her sensible black shoes. But she ruled over soft-spoken Grandpa Frank and the rest of the family with an iron fist that, as far as I could see, had a soup ladle surgically attached. Up until she died, the winter that I turned 12, I don’t recall seeing her even once without an apron tied securely around her ample waist. And with more than 25 mouths to feed each Sunday, counting my many second cousins and assorted great aunts, who could have blamed her?

She was always so busy at the stove, in fact, that I’m not sure we ever had a single conversation. I can still hear her hoarse, matronly voice in my mind, seasoning other people’s tales of woe with horrified exclamations of “Oy, Gevalt,” or “Gut in Himmel!” Other than that, I couldn’t swear with any certainty that she even spoke much English.

If she did, and were she still here, I would have long ago beaten a path to her Borough Park door to beg for cooking lessons. Her methods may have been less than modern (see the reference to MBT bouillon cubes below), and farther still from healthy. I’d still kill for a slice of her spectacular golden sponge cake. Or a slurp of that chicken soup.

I’d like to believe that along with her gaudy diamond cocktail ring, I inherited a hefty helping of her spunk and a fraction of her culinary skill. Like her, I love to cook for a crowd, so family holiday dinners are usually hosted at my house. Everything is made from scratch, and no one seems to ever complain. There was one time, though, that, attempting to economize, I purchased a brisket that wasn’t kosher. And after watching everyone around the table chewing with valiant but much too visible effort, I vowed to never do that again. Whether you eat alone or with a houseful of relatives and friends, every meal should be a pleasure. So buy only the best meat, or even my Grandma’s recipe may turn out to be tough. And you don’t want that. Oy, Gevalt!

Preparation: (as told to my mother circa 1952)

Sear meat with garlic, salt, pepper and onions.

Add MBT bouillon cube to water and 1 can tomato sauce.

Bake in a 360 degree oven or cook on stove.

Slice one hour before finished (“no blood – tan inside”).

Put in pressure cooker in gravy.

Aunt Pat’s Brisket (my updated version, based on Grandma Sadie’s original recipe)

February 11, 2014

Author: Pattie Weiss Levy

From NiceJewishMom.com

Ingredients:

1 kosher brisket of beef (4 to 10 pounds)

2 to 3 large yellow onions, sliced

3 or 4 cloves garlic

2 16-ounce jars tomato sauce

2 cans or 3 cups beef broth

olive oil (or canola oil) – approx. 2 tablespoons

a few white potatoes, peeled and cut into small pieces

1 tablespoon sugar (approx.)

optional:

a few carrots, peeled and sliced

a cup or so of string beans

Preparation:

Heat oil in large pan (preferably a frying pan or deep pot for which you have a lid).

Sautee garlic and onions until yellow and slightly softened. Push onions to sides of pan, put meat in center and sear on high until well browned all over.

Add approximately equal amounts of tomato sauce and beef broth to pot. Stir to combine well.

Add several cut up potatoes, as well as the string beans and sliced carrots, if desired. The latter vegetables are totally optional, but the potatoes help thicken the gravy.

Cover the pan and reduce heat so that the gravy simmers. Cook for 1 ½ to 2 hours, turning the meat occasionally so that both sides cook evenly. Remove meat from pan and slice THIN* against the grain. Stir a tablespoon or so of sugar into sauce. Then return meat to pan and cook for about 45 minutes more.

*Note: The thinner you slice it, the more tender it tends to be! 

Peanut Butter and Jelly

March 6, 2014

Author: Daniel

Ingredients:

Peanut butter

Jelly

Bread

Love

Preparation:

Spread peanut butter on one slice of bread. Spread jelly on the other slice. Mush breads together. Serve with milk or milk alternative.

Posted in Main Courses

Tags: bread, jelly, peanut butter

Salmon Alaloo

March 6, 2014

Author: Lu Zana

I am my own Bubbie. I make my own comfort food.

Ingredients:

Salmon

Onion

Garlic

Asparagus

Lemon juice

Hot pepper

Preparation:

Saute onion, garlic, asparagus and hot pepper. Squeeze in lots of lemon. Cook salmon on skillet to taste.

Green Bean Casserole Plus

March 6, 2014

Author: Puppett

The original family recipe called for frozen green beans. I loved it but felt it was a touch bland so switched to fresh veggies and added garlic and pepper. An old girlfriend said she liked to add pasta, so I tried it out and people love it!

Ingredients:

16oz fresh green beans

1 bunch fresh broccoli (or asparagus)

1 cup friselli pasta

2 cans/small boxes condensed mushroom soup

8oz fried onions

Garlic Powder

Pepper

Preparation:

Blanch green beans and broccoli. Cook pasta as directed. Mix vegetables and pasta with 6oz of fried onions and condensed soup. Mix in garlic and pepper. Bake at 350 degrees for 30 mins. Sprinkle rest of fried onions on top 5 mins before serving.

Bubbie's French Toast

March 6, 2014

Author: Phyllis Westling

The secret is in the poppy seeds.

Ingredients:

Challah with poppy seeds

Milk

Eggs

Butter/Olive oil

jam

Preparation:

Dunk the sliced challah with poppy seeds in the milk and egg mixture. Fry bread in butter/olive oil until golden brown. Serve with jam. Delish!

Eggs in a Basket

April 19, 2014

Author: Seth Linden

My bubbie made this for breakfast every morning I slept over!

Ingredients:

Egg

Challah

Butter

Salt & Pepper

Preparation:

1. Poke a hole in challah slice

2. Butter in a pan, and add the challah

3. Crack egg in the hole

4. Season with salt & pepper

5. Flip challah (depending on how runny you want the egg)

Serve & eat!

Chili

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.

Baked Clams

May 2, 2014

Author: Marla Marquit Steuer

My paternal grandma, Surie, an artist and chef extraordinaire had a presence that took over any room. She thrived on hosting and cooking up a storm for friends and family,

Baked clams were one of her specialties. My siblings and I fought over them, crispy with their perfect texture, every bite was delectable.

Ingredients:

1 can chopped clams

1/3 cup bread crumbs

1 large tbsp chopped onion

1 tsp parsley

1/4 tsp parsley

1/4 tsp oregano

3-4 cloves peeled pressed garlic

Salt & pepper

3 tbsp olive oil

Grated Parmesan

Empty clam shells for filling

Preparation:

Preheat oven to 325 degrees. Put olive oil in pan and drop in onions. Saute onions until translucent. Add other ingredients (except clams, breadcrumbs & herbs). Stir on low flame for 3-4 minutes. Remove from heat, and add can of chopped clams (juice and all) until it thickens. Add breadcrumbs and herbs. Spoon mixture into shells and add grated Parmesan on top. Bake for 20 minutes.

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.

Grandma Fela's Real Jewish Chicken Soup

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.

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.

Bubbie's Simple Noodle Kugel

July 28, 2014

Author: Gary Finkler

When I was little, we used to visit my Bubbie in Woodside, Queens. Every time, she would be waiting outside her apartment and arms wide for a hug. There we would go, inside where all of Bubbie’s delicious savory noodle kugels would be waiting for us. Every time we visited Bubbie there was a kugel, without fail. Now I make that kugel for my family and guests and remember my Bubbie and our visits.

Ingredients:

1 bag of egg noodles (medium)

several eggs, salt & pepper to taste

Canola Oil

Directions:

Boil noodles when done. Cool and mix eggs. Heat frying pan with canola oil. Pour noodles and cook till golden. Then flip and cook on the other side.