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!
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.
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.
April 4, 2014
Author:Tannaz Sassooni
Ingredients:
The crust:
40 ginger snaps
1/2 stick butter (1/4 cup), melted
pinch of salt
The filling:
1/2 stick butter, cut into pieces
10 oz chocolate (70% cacao or more), broken into pieces
1 1/2 C heavy cream
3 Tbs honey
1/2 tsp salt
1/4 tsp cayenne pepper
The topping:
1/4 cup Fat Uncle Farms Ass Kickin’ Ginger Almonds
Preparation:
Preheat oven to 300F.
For the crust, grind snaps in the food processor. Add butter, process to combine. Press into 9 inch tart dish. (note: i used 9 inch springform.) Bake for 15 minutes. Allow to cool.
For the filling, place chocolate and butter in a large bowl. In a small saucepan, bring cream, honey, salt, and cayenne to a boil over medium heat, whisking to dissolve honey. Pour cream mixture over chocolate mixture; allow cream to melt chocolate for about a minute, then whisk until smooth.
Pour chocolate mixture into crust; chill for at least 4 hours.
Coarsely chop almonds.
Before serving, top tart with almonds.
April 4, 2014
Author: Ali Berzon
Ingredients:
Dough:
4 cups flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup vegetable oil
2 large eggs plus 1 large egg yolk
1 cup sugar
Juice of 1 lemon
Juice of 1/2 orange
2 tablespoons brandy
Filling:
Any fruit flavor jam
Preparation:
Preheat oven to 350 degrees.
In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed.
Knead dough. Form small balls with dough and then push dough with thumb to form a flat circle around 3 inches across (or something resembling a circle). Put about 1/2 to 1 tsp of apricot or raspberry jam (or any other filling) in the middle. Fold up three sides to form a triangle. Place on buttered cookie tin. Cook for about 15 minutes until browned.
April 20, 2014
Author: Rivka Keith
My grandma taught me this and I love it.
Ingredients:
4 Eggs
Sweetened Condensed Milk
1/2 cup + 1 tbs Lime Juice
16 Graham Crackers
4 tbs Butter
2 tbs Sugar
Pie Plate
Preparation:
Make graham cracker crust. Bake crust. Put in filling. Bake at 350 degrees for 20 mins. Let it cool for 1 hour.
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.
June 16, 2014
Author: Nechama Langer
My great grandparent did everything together. Their love kept each other alive. I bless everyone that tastes their recipes to have love like they did.
Ingredients:
Love
Honey
3 ½ cup flour
1 cup sugar
1 cup oil
Cinnamon
Preparation:
Love, Love, love.
Posted in Baked Goods and Desserts
Tags: cinnamon, dessert, flour, JCC, JCCSF, Love, oil, San Francisco, sugar
June 17, 2014
Author: Lauren Berman
Growing up in an Italian family Sunday dinners were a whole day affair. The meal began about noon (yea, dinner?) and ended around 6, generally with half the clan fast asleep in a lawn chair or at the table. If it was a “special dinner” celebrating a birthday or holiday, we would have this tower of honey goodness piled high with sprinkles and love. Only my grandmother has been able to get the consistency of the dough just right… the two generations since have been hard as rocks.
Ingredients:
No recipe, wing it!
Preparation:
No preparation instruction.
Posted in Baked Goods and Desserts
Tags: Delicious, dessert, holidays, honey, San Francisco
July 28, 2014
Author: Anne Samachson
Ingredients:
Sugar cookie dough
strawberry preserves
mohn (Poppy)
lekvar (Prune or apricot butter)
Directions:
Roll dough until thin
Cut in circles with overturned glass
Put tablespoon of filling in circle
Fold and bake
Eat! You’re too skinny!
April 4, 2014
Author: Michelle Berkowitz
Ingredients:
14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
1 head of cauliflower, outer leaves removed and discarded (or slice and saute them with garlic – they’re surprisingly delicious!), cut into bite-sized florets
Extra virgin olive oil
Coarse sea salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian Parsley
Preparation:
1. Preheat the oven to 400 degrees F
2. Toss the chickpeas and cauliflower together in a large roasting pan
with
3 tablespoons of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark and the cauliflower is quite soft, about 45 minutes.
3. Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper.
4. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.
5. Serve warm or at room temperature.
Posted in Side Dishes
Tags: cauliflower, chickpeas, mustard, olive oil, parsley, sea salt, vinegar
April 4, 2014
Author Liz
Leeks are often used as a symbol of Spring on the Passover Seder plate. Their bright green color and gradation of tone from white to wintery dark green, reminds us of our transition to a new season and rebirth as the earth awakens.
If you use leeks on your Seder plate, buy extra so that you will have them handy for this easy side dish. If you don’t, pick them up when stocking your vegetable bin so you can enjoy the mellow onion flavor of these delicious croquettes (a latke by another name, I know).
Originally published in 4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors.
Ingredients:
4 medium leeks, dark green tops (1-2 inches) removed and discarded. Clean very well under running water to remove the trapped dirt. Rough chop.
2 medium-large Idaho potatoes, peeled and quartered.
3 eggs (1 set aside)
¼ cup matzah meal
2 Tb. fresh dill, washed, dried and chopped (must be fresh)
salt and pepper to taste
canola oil for frying
Preparation:
Place chopped leeks and potatoes in large pot of water. Fill water to 1 inch over the vegetables. Simmer 35-40 minutes or until fork pierces through potatoes.
Drain vegetables in mesh strainer. When cool enough, use hands to press as much water as possible out of the veggies. Pat dry with paper towels.
Place cooked leeks and potatoes in a large mixing bowl and use an egg masher to smash the veggies.
Beat 2 eggs and add to the mixture. Add matzah meal , salt and pepper and fresh dill.
Heat ¼ inch of oil in large, non-stick pan until hot but not smoking.
Beat last egg. Arrange bowl of mixture and egg near frying pan.
Form 2 inch patties with your hands and flatten slightly. Carefully dip into egg and allow excess to drip back into the egg bowl.
Gently place the patties in frying pan and cook until lightly browned. Flip and cook second side.
Remove from pan and place croquettes on a plate lined with paper towels. Serve hot.
Tip: These tasty croquettes may be served with a squeeze of lemon alongside any chicken, fish or meat dish.
For a dairy meal, consider serving them topped with a dollop of sour cream or plain yogurt.
Prep Ahead Guide: They may be made 1-2 days in advance and re-heated on a foil lined tray in a 350 degree oven.
Freezer Instructions: Flash freeze these tasty croquettes by placing them in a single layer on a foil lined tray on an even surface in the freezer. After 2 hours, place them in a Ziploc bag and seal well. Flash freezing prevents them from sticking to each other, allowing you to remove a few at a time. Re-heat in 350 degree oven on a foil lined tray.
May 2, 2014
Author: Kim Samek
This is my great grandmother’s recipe. My mother has fond memories of going with her grandmother to Eastern Market in downtown Detroit to get the ingredients. This tradition has continued- but we go to the local farmer’s market. A whole day is spent washing the pickles, peeling the garlic and sterilizing the bottles etc. Then there was the production line of filling the jars. Everyone had a job. The hardest part was waiting 3 weeks to sample our work.
Ingredients:
1 tbsp kosher salt
1 tbsp pickling spices
1 dried hot pepper
2-3 garlic cloves
Handful of fresh dill (unwashed)
Pickling cucumbers
Preparation:
Use wide mouthed glass quart jars. Sterilize jars in dishwasher. Sterilize lids and rings in boiling water.
In each quart, put in spices. Put in washed pickles. Cover with cold water. Close, shake and put upside down for 1 hour. Tighten lids again. Turn right side up. Let pickles stand at least 2-3 weeks.
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.
July 28, 2014
Author: Jeff Bennett
Ingredients:
Matzah meal (2 cups)
Oil (1 cup)
Celery (3 cups)
Carrots (3 cups)
Onion (1 cup)
Directions:
Mix all ingredients and put on aluminum foil.
roll into a cylinder (don’t let the ends squeeze out of the foil)
Bake 400 degrees for 45 minutes
Posted in Side Dishes
Tags: carrots, celery, Derma, kishka, matzah meal, oil, onion, vegan
July 28, 2014
Author: Lila Wachter
Noodle kugel is a traditional Jewish European dish that can be served hot or cold. It is similar to the kugel that my grandfather ate in Poland and it helped remind him of the connection to his past home, especially since he lost most of his family in the Holocaust. (Sophie M, Lila’s granddaughter)
Ingredients:
1 12 oz, thin egg noodles
1 grated apple
3 eggs beaten
1 cup sugar
3/4 canola oil
3/4 cup orange juice
3 kbs matzah meal
*I do not add salt*
1/2 cinnamon
Directions:
Boil noodles till tender. When slightly cool, add all ingredients together 9″ pan (spray with pam) Bake at 350 degrees for 3/4 hour or until top of noodles are brown.
Sprinkle top of noodle with a little sugar and cinnamon.
Posted in Baked Goods and Desserts, Side Dishes
Tags: Apple, cinnamon, egg, Kugel, matzah, matzah meal, noodle,oil, orange juice, Passover, pasta, sweet, Workmen's Circle
April 4, 2014
Author: Liz
My grandmother, Bertha Scher, was a believer in the slow sauté. Chopped onions and garlic, sautéed over the lowest flame, still releases the familiar memories of so much of the food she joyfully prepared for 8 grandkids. We all loved the sweetness and depth of flavor in her cooking and of course, never gave it much thought.
It occurs to me, now, that she teased it out with another kitchen basic. This common and distinctly American condiment added a toasty honey hue (yup, she knew about eye appeal, too) to countless bowls of her veggie soup and equally irresistible potted meatballs.
The secret ingredient was ketchup.
And while Nanny may have knowingly reached for ketchup for a little zest and tang, I rarely do. But, anticipating yet another snowfall last week, I channeled her slightly sweet and perfectly uncomplicated cooking with this easy, long simmered, beef barley soup. I am sure she would have loved this “bowl of health”.
Ingredients:
1 onion, chopped
4 cloves garlic, chopped
6 carrots, peeled and chopped
2 stalks celery, chopped
one pound beef flanken, chopped or stew meat (not too lean)
8 oz. white, organic, mushrooms, wiped clean and sliced
1 cup pearl barley, rinsed
1 cup homemade beef or chicken stock
10-12 cups beef or veggie broth (organic, preferably)
3 Tb. ketchup
a generous handful of fresh dill, chopped
salt and pepper
Preparation:
Sautee onion and garlic, 7-10 mins.
Add beef and brown.
Throw all ingredients into slow cooker, stir to combine and simmer on low for 8 hours. Alternatively, simmer, covered, on stove top for 2 hours.
Enjoy this rich and old fashioned soup on a freezing winter day!
Tips: The best dishes use homemade chicken, beef or vegetable broth. I keep a container for each, clearly labeled, in my freezer. When I have leftover gravy from roasted chicken or cooking liquid from wokked or steamed vegetables, I cool it and add it to the appropriate container. These long simmered gravies serve as rich, complex bases for winter soups.
Posted in Soups and Stews
Tags: barley, Beef, carrots, celery, grandparents, ketchup, Mushrooms, Soup
May 2, 2014
Author: Mark Lieberman
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cups beef broth or vegetable broth
1 medium russet potato, peeled and diced
1 cup shredded green cabbage
1-teaspoon salt
1/4 teaspoon freshly ground black pepper
1⁄2 tsp allspice, ground
1 smashed garlic clove
1 1/2 cups roasted & diced beets
3 teaspoons red-wine vinegar
1/4-cup sour cream
1 tablespoon freshly grated horseradish
1 tablespoon fresh parsley, lightly chopped
2 tablespoons fresh dill, lightly chopped
Preparation:
In a medium saucepot, heat the oil and add the onions. Cook the onions until translucent. Add the broth, potato, cabbage, and salt. Cover with a lid and cook for 10 minutes.
Add the diced beets, black pepper, garlic clove, allspice and black pepper. Cover with a lid again and cook for another 25 minutes.
Add the vinegar, then turn off the heat and stir in the parsley and 1⁄2 the dill. Taste and add additional salt and pepper as desired.
To serve, ladle the soup into bowls; top with a dollop of sour cream and a sprinkling of fresh horseradish and dill.
May 2, 2014
Author: Craig Stoll
Although matzo ball soup is traditionally served on Passover, my mother makes it for every holiday the whole family spends together. Quantities are perhaps more than you’ll need, but my mother never feels that there is enough unless we have copious amounts of leftovers.
Ingredients:
2 gallons flavorful chicken stock
1 large 4 lbs chicken
2 lbs additional chicken necks and backs
10 black peppercorns
2-3 bay leaves
1 garlic head split in half
3 sprigs thyme
3 sprigs parsley
Kosher salt
5 medium carrots
1 medium onion
from 2 heads celery- pale inner hearts and leaves
1 cup toasted, halved walnuts
11⁄2 cups matzo meal
6 eggs, slightly beaten
6 Tbsp chicken broth
6 Tbsp chicken fat “schmaltz” (reserved from the top of the broth)
Salt
2 Tbsp chopped curly parsley
1 Tbsp dill, chopped
Kosher salt
Preparation:
In a large stockpot, combine the first eight ingredients. Add a small amount of salt. Bring to a boil and immediately turn down to a simmer. Skim the top once with a ladle and discard. Simmer for about 21⁄2 hours or until the chicken is falling apart. While the soup is simmering, peel the carrots, cut in half lengthwise and slice into 1⁄4” thick half moons. Set aside. Pull the leaves off of the celery hearts and set aside. Slice the stalks of celery on a bias, 1⁄4” thick. Combine with the carrot and set aside. Peel the onion and cut in half from root to tip. Slice in half again and slice the quarters 1/8” thick. Combine with the carrots and celery.
Using a ladle, skim as much fat as possible off the top of the soup and refrigerate. Using a combination of a skimmer and tongs, gently remove the chicken from the pot. Place on a platter to cool. Strain the soup through a fine sieve, pour back into the pot, and allow to cool before refrigerating overnight.
Pull the skin off of the chicken. Pull the meat off of the bones. By hand, shred the meat into bite-sized pieces along the grain of the meat. The chicken should fit on a soup spoon. Discard the sinew, veins and cartilage. Pack the chicken meat tightly in a bowl and cover tightly with plastic wrap. Refrigerate overnight.
The next day, remove the soup and the reserved chicken fat from the refrigerator. With a soup spoon, scrape the fat off of the top of the soup and combine with previously reserved fat. Allow fat to warm but not liquefy in the vicinity of the stove. Remove two quarts of stock from the pot and bring to a simmer in a wide pot. Skim the foam and fat from the top. Check and adjust the salt if necessary.
Pour the matzo meal into a large mixing bowl. Add the salt and whisk together well. Combine eggs, “schmaltz” and cool chicken broth. Mix until the batter just comes together. The batter should be stiff enough to just form a ball but it will be somewhat difficult to work with. A loose batter is part of the secret to light, fluffy matzo balls. Refrigerate mix for 20 minutes.
Fill a small bowl with cool tap water. Dip your hands in to wet them. Grasp a walnut in one hand and then scoop up enough batter to form a 1” ball. Form a ball around the walnut and gently drop into the simmering soup. Repeat, wetting your hands as necessary until you have four or five matzo balls in the pot. Simmer gently for about 20 minutes until the balls have fluffed-up and float. You may have to sacrifice one in order to test the doneness. (You can then use the same timing for subsequent batches.) When cut in half, the matzo ball will be moist all the way to the center- there will not be an undercooked core around the walnut in the center. When done, transfer the cooked matzo balls to a large platter. Keep covered between batches.
While the matzo balls are cooking, add the cut vegetables to the other pot of soup and cook until soft. When done, add the chicken and the matzo balls. Simmer until both the chicken and the matzo balls are heated-through. Add the parsley and dill, simmer five more minutes and serve.
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
