March 6, 2014
Author: De De
Ingredients:
1 lb mushrooms
1 white onion
2 cloves garlic
½ cup sherry
12-14 ounces vegetable broth
Flour to thicken
Kosher sea salt
Preparation:
Saute onions and garlic in olive oil. Add sherry and broth. Stir and add flour, a little at a time until desired thickness. Add sea salt to taste.
March 6, 2014
Author: Rachel Newman
Ingredients:
Juice of 1 lemon
2-3 tbsp pure tahini
1 tbsp olive oil
1-2 tbsp tamari (optional)
½ tsp black pepper
1 tbsp water (optional)
Preparation:
Shake all ingredients in a jar. If not using tamari, add sea salt.
March 6, 2014
Author: Sarah Newman
Inspired by Yotam Ottolenghi’s cookbook, “Jerusalem”- an Israeli interpretation of simple greens dish.
Ingredients:
Spinach
Chard or kale
Onion
Garlic
Garbanzo beans
Olive oil
Honey
Schug (or chili paste)
Tahini
Salt and Pepper
Preparation:
Saute onion and garlic in olive oil. Add greens and cook until wilted. Add beans and continue to cook. Mix the honey, tahini, schug, salt and pepper and add to pan. Cook together for 3 minutes.
October 31, 2011
Author: Aimee Bender
My mother’s adaptation of classic matzah brei for those with high cholesterol who steer clear of butter and egg yolks. I find that it’s still surprisingly good.
Ingredients:
8 eggs: six whites, two yolks
1/4 cup(s) Milk any kind of milk is fine
6-7 Pieces Matzoh
1 teaspoon olive oil
1 pinch salt and pepper
Preparation:
Put the 8 egg whites and 2 egg yolks in a bowl, whisk a bit, add a couple tablespoons of milk (any kind), whisk some more until frothy.
Soften matzoh in colander under water until a little less crisp/not quite soggy. Break it into bits. Mix bits with eggs until coated.
Cover bottom of frying pan with water, just barely covered, and add a drizzle of olive oil.
On very low heat, pour in the matzoh/egg mix. Stir slowly. Add a little salt and pepper if you like.
Keep it on low heat, stirring, as the water burns away. It sort of steams the eggs. Turn up heat as you’re finishing to get things a little crisper. Serve with whatever you like– applesauce, etc.
November 30, 2011
Author: Lisa Grissom
Jan, my best friend from high school, is an amazing cook. Her mother, Sandy is also an amazing cook. And guess what, her Bubbie, now passed away, was an amazing cook. So it’s in Jan’s DNA. Whenever I visit her home in Boston, she always has something delicious cooking on the stove or in the oven...and I always want the recipe. On one visit, she was preparing for a brunch. She was in the midst of making this amazing egg-apple thingie that didn’t have a name. Sort of a souffle, but not exactly. In the blintz family, but not quite. Something between a main course and a dessert. So I named it Jan’s Yummy because it’s from Jan and it’s yummy. Enjoy!
Ingredients:
6 Large Eggs
1 1/2 Cup(s)s Milk
1/4 cup(s) Sugar
1 1/2 Teaspoons Vanilla
1/2 teaspoon Salt
1/4 teaspoon Cinnamon
3/4 Stick of butter
2 Large Apples
Preparation:
Preheat oven to 400 degrees. Place all ingredients in a blender excluding apples and butter Place butter in 13 x 9 baking dish and place into pre-heated oven. Let butter melt. Add peeled, sliced apples and mix around in the butter, allow apples to cook 5 minutes. Pour blender batter over apples and bake until pancake is golden brown about 20-30 minutes. Dust with confectioners sugar.
June 20, 2012
Author: Dina Mann
My Bubbie has a Chanukah party every year. She has five daughters, 12 grandchildren and 15 great-grandchildren, so this is one of the few times when all of us get together and re-connect, as we usually see the whole gang only at family simchas, happy occasions. Every year Bubbie tries new things like Persian rices or Greek pies, but the lasagna is a staple that’s chocked full of veggies and sweet like my Bubbaloo!
Ingredients:
1 box of lasagna
1 container frozen spinach
1 zucchini
2 Carrots
1 large ricotta container
2 packs of shredded mozzarella
2 eggs
1 cup(s) sugar
salt, pepper and garlic powder to taste
2 bottles of tomato sauce
Preparation:
1. Preheat oven to 350˚.
2. Chop veggies and sauté in large pan and season with salt, pepper and garlic. ( Feel free to swap out these veggies for other such as summer squash, broccoli, peppers, onion…)
3. Bring water to a boil and cook lasagna noodles until mildly cooked. I prefer a little al’ dente as the noodles continue to cook in the oven.
4. In a large bowl, mix ricotta, eggs, sugar and 1 and 1/3 bags of mozzarella. Reserve the remainder of the mozzarella.
5. When veggies are cooked add to cheese mixture.
6. Pour sauce on bottom pan, layer with noodles, add cheese/veggie layer, layer with noodles, add sauce, layer with noodles, add cheese/veggie layer and top off with reserved mozzarella.
7. Bake at 350˚ for an hour and half.
8. Enjoy!
August 21, 2012
Author:Larry Gast
My mother’s parents used to have the family over for dinner quite a bit. My grandmother, Yetta, would cook. She didn’t seem to love cooking. When referring to food, she said ‘diet, ‘fattening’ and ‘bad for you’ a lot. Yetta made us food because we had to eat. I don’t remember a lot of the dishes she served. I remember salad – generally big pieces of wet iceberg lettuce, big chunks of tomato and probably some kind of oil.
I remember rolls, likely purchased from Dierberg’s, the local grocery store with an in-house bakery. I also remember turkey burgers. I ate a lot of them. They were fine. They were just seasoned enough. They were browned in a pan. I remember chunks of onion in them fondly. When I learned about the Beyond Bubbie project, I thought about what I’d make. And looking back at Yetta’s cooking, this is what I remember. So I called her and got her recipe. The instructions below are pretty true to her approach (she said eggs were optional; she didn’t use carrot.) I liked making these. They are simple, filling, and can be riffed on endlessly. I served it with some beet horseradish from The Gefilteria. When it was cold, I mixed in some sambal. Enjoy.
2 Cup(s)s Ground Turkey (I used Dipaola’s from the green market in New York)
1 Carrot grated
1/2 Onion grated or diced
1.5 Teaspoons Salt
1/2 teaspoon Pepper
4 Tablespoons Bread crumbs
2 Tablespoons Olive oil Add more to taste
Directions
Mix all ingredients in a medium-sized bowl.
Heat a cast iron skillet or a pan with canola oil to a decent level of heat. Meanwhile, make patties, trying to make each one the same size. Make patties somewhat flat to encourage even cooking.
Grill burgers til slightly to decently brown. Serve with greens, horseradish, sriracha, olive oil, and/or anything else.
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!
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
December 27, 2012
Author: Racela Rosett
Ingredients:
4-5 lb. brisket
1 can cranberry sauce
1 can ginger ale
onion soup mix
1/4 c. craisins
Preparation:
Cook uncovered forever!
Serve with Horseradish mashed potatoes (Best with cream and horseradish but good with nondairy creamer.)
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.
December 28, 2012
Author: Pamela Schachter
Ingredients:
16 oz of plain yogurt
2 Tbsp soy sauce
2 Tbsp Lemon
1 1/2 tsp ground coriander
Curry powder ( at least 2 Tbsp) to taste
Garlic powder (as desired)
Hot pepper sauce (if desired)
Sprinkle black sauce
Preparation:
Mix up ingredients to make a sauce. Marinate chicken in refrigerator overnight or for at least two hours (covered). Bake at 375 for 45 minutes to an hour. Baste occasionally while baking
December 28, 2012
Author: Julie Rogers
Ingredients:
(1) 12 lb turkey, or (2) 4lb chickens
3/4 lb unsalted butter
1 cup bourbon
Preparation:
Pre-heat oven to 500 degrees. Wash out the insides of the birds well and pat them dry with paper towels. Sprinkle insides with salt and pepper. Insert 1/4 lb sweet butter into each cavity and truss birds. Put chickens side by side in large roasting pan. Salt and pepper outside and dot with butter. Brown the uncovered in a very hot oven turning to brown on all sides. This will take about 12 minutes. Remove roasting pan from oven and set on stovetop. Warm bourbon and pour over poultry. Light it and let flame until flames die down. Baste poultry well with resulting sauce. Place poultry breast side up and cover breasts lightly with foil to keep meat moist while finishing roasting. Turn oven down to 325 and roast slowly, basting from time to time. 30 min. per pound, or about 2 hrs. and 20 minutes. Serve with clear gravy or sour cream bourbon sauce.
Sour Cream Bourbon Sauce:
To the juices in the roasting pan, whisk in one cup sour cream slowly. Stir constantly with a wire whisk or wooden spoon over very low flame. Add 2 T. bourbon, salt and pepper to taste. Continue to stir until mixture reduces and thickens slightly.
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.
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.
March 12, 2013
Author: Manischewitz
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Ingredients:
1 four- pound 1st cut beef brisket
1/2 teaspoon Manischewitz® kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons Mishpacha® olive oil, divided
3 medium onions, peeled and cut into 1/8ths
6 cloves garlic, smashed
2 cups pomegranate juice
2 cups Manischewitz® Kosher For Passover chicken broth
3 tablespoons Manischewitz® honey
3 bay leaves
1 small bunch fresh thyme
Preparation:
Prep Time: 5 min
Cook Time: 4 hour
Ready Time: 245 min
1. Preheat oven to 375 F.
2. Season brisket with salt and pepper.
3. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat.
4. Sear brisket about 4 minutes per side or until browned. Remove and set aside.
5. Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened.
6. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme.
7. Bring to a boil, then reduce to a simmer and cover.
8. Transfer to preheated oven and roast for 2 hours.
9. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender.
10. Let brisket rest for 10 minutes before thinly slicing against the grain.
11. Strain liquid and serve on the side as au jus.
This post was submitted by Manischewitz.
Posted in Main Courses | Tags: bay leaf, bay leaves, beef brisket, black pepper, Brisket, cloves garlic, fresh black pepper, fresh thyme, garlic, garlic cloves, honey, Joy of Kosher, Manishewitz, olive oil, onion, onions, Passover,Pomegranate brisket, pomegranate juice, thyme
March 30, 2013
Author: yudicle
My mother gave me this recipe. I don’t know where she got it from, but my husband and kids love it. It’s not necessarily old world and not fancy. But it is delicious. Mom was first generation American, born in 1915 in Passaic, NJ. Bubbe came from Lithuania. Usual story – steerage with two little ones in tow to meet her husband who had come first to America. Bubbe had long gray hair by the time I knew her. Always in a long braid curled on her head. I saw her once with it down – I think it embarrassed her.
Mom told me that one of the reasons Bubbe came here was that she disagreed with the tradition of cutting a woman’s hair and wearing a wig. Otherwise, she was strictly Orthodox in her observances. We’d visit on Saturdays at the apartment my mother grew up in, and we couldn’t turn the lights on until the sun had set. If we visited on Sunday, she’d slide a dime across the kitchen table to us, and she’d tell my mother in Yiddish that we should take it to the convenience store down the street to buy a treat. Usually some Hostess snack – it was the ’50′s. I barely ever spoke to her directly as she spoke no English. A quiet, sweet non-conformist who wouldn’t cut her hair just to please her folks. Who knew when I was growing up? I miss both of them.
Ingredients
2 onions
1 can condensed tomato soup
1 cup ketchup
2 tbl brown sugar
2 tbl lemon joice
brisket (whatever size is needed though generally a min. of 2 lbs)
Preparation
Saute 2 onions until golden.
In sauce pan, add onions to tomato soup, ketchup, brown sugar and lemon juice and stir.
Heat and set aside for the sauce.
Brown brisket on all sides in frying pan or Dutch oven large enough for meat to lay flat. Add 1/2 cup water, cover and simmer 2-2 1/2 hours.
Take out brisket, slice. In a baking dish – anything from 8×8 thru 9×12 – whatever fits.- spread some sauce in the bottom of the dish. Place sliced brisket in the dish and smother with remaining sauce.
It can be baked immediately. HOWEVER – it is best if prepared as above a day ahead and put in the refrigerator overnight. Bake (the next day) at 350 degrees, 45 minutes.
April 9, 2013
Author: Kitchen Tested
Food memories are a huge part of my life, especially since I spend so much time thinking about food. When I think of my childhood, I think of comfort foods like tuna casserole, meatballs and rice, Wacky Mac, nachos, and homemade overnight potato kugel (thanks Mom). But those are just the memories from my own house. Sometimes I think about the Greek food I ate at my best friend Denah’s house and other times it’s the mouth-watering Thanksgiving stuffing in my Aunty Ellen’s dining room in Seattle. And one of my favorite memories is eating salmon skin sushi in Campbell River, Canada with my dad before our 10 day fishing trip! Well, this recipe post is devoted to another one of my favorite food memories.
When I think of my Saba and Savtah’s (grandfather and grandmother in Hebrew) dining room table, I think of Israeli couscous (I used to pick out the mushrooms and celery), sweet zucchini ring, cabbage borscht, homemade candy cane ice cream, pistachio’s in a bowl that my mom always told me not to eat, and beef tongue. As you can see, my Savtah was an incredible cook and I can keep going with my list of food memories from her house. She used to keep tins of sweets (meringue’s, mandelbrot cookies and hazen bluzen with powdered sugar) in a closet and I used to snack on them all the time. Okay, I need to focus! I can write about her cooking all day long, but right now, it’s about the beef tongue.
If you’ve never tried tongue before, this is the recipe you should start with! As I eat the sweet and tender meat, I wonder how anyone can dislike it and I realize it is all mental. If you can look beyond the fact that it is the tongue of a cow and that it actually looks like a tongue when it is sliced, you can join the club of people who are enjoying one of the most delectable meats out there. Go ahead…give it a shot! You won’t regret it.
Originally published in Kitchen Tested.
Ingredients:
1 beef tongue
1 onion
1 bay leaf
1 Tbsp pickling spice
pressure cooker
Topping Ingredients
2/3 cup brown sugar
2 diced onions
2 Tbsp lemon juice
15 oz can tomato sauce
1/2 cup water
white raisins
dried apricots
dried prunes
Preparation:
A raw beef tongue may not be pretty to look at, but it’s delicious! The first thing I did was set up my pressure cooker since I just got it in the mail. What a special moment for me to finally own my own pressure cooker. I remember my mom’s on the stove top, usually cooking chicken soup for Shabbos. Anyways, I placed the tongue on the rack in the pressure cooker with an onion, bay leaf and pickling spices. I filled the cooker halfway with water. I then spent the next 10 minutes trying to figure out how to close the top. I know it is so simple but I was trying to follow the directions and they were very confusing. When I finally figured out how to close the darn thing, I placed the temperature on medium-high and waiting until the jiggler (rotating) valve began to shake and hiss loudly, around 20 minutes. I then lowered the temperature to low so the pressure cooker wouldn’t explode. Yes, that can happen! At that point, the valve let out a light hiss. I set a timer for 40 minutes and let the meat do it’s thing.
40 minutes later, I turned off the heat and kept the cooker closed until the pressure subsided. If you don’t have the patience to wait, you can push the valve and the pressure will leave the pot faster. Just be careful of the steam. When I opened the top, a beautiful piece of cooked tongue was revealed!
I let the tongue cool until I could handle it with my hands, then I took it out of the pressure cooker and peeled it. I know that sounds a little gross, but it didn’t take long at all. I refrigerated the tongue over night, but you only need it to cool for a few hours. I also saved the onion to use in the sauce. I suggest you do the same.
The following evening, I took the tongue out of the fridge and sliced it (not too thin). I then layered the tongue in a pan and made the sauce.
I boiled the brown sugar, 1 onion from the pressure cooker and 1 raw diced onion, lemon juice, tomato sauce and water and poured it over the tongue. Tip: You can also use this sauce for meatballs. That’s what my Savtah used to do.
I added the white raisins, apricots and prunes over the sauce. There is no right or wrong way to do this. Use as much or as little as you like.
I covered the pan and placed it in the oven at 350 degrees for 1 hour. I then uncovered it and the tongue continued to cook for another 30 minutes. This gave the sauce and dried fruit a chance to caramelize before I served it. And that’s it! Nothing to it, right?!? For a side dish, I just roasted some green beans and mushrooms with olive oil, salt and pepper and chowed down! Just like my Savta used to make it.
This post was submitted by Kitchen Tested.
Tags: apricots, bay leaf, Beef, Beef Tongue, brown sugar, dried apricots, dried prunes, Kitchen Tested, lemon juice, onion, onions, pickling spice, pressure cooker, prunes, raisins, tomato sauce, tongue, water,white raisins
The Holmquist family came to Utah at about 1910, as Mormon immigrants to Utah as Mormon pioneers they got homestead land from the church and had a dry farm. They went from being boat builders, building motors and engines for boats, to farming and a few had cattle. They eventually moved to Salt Lake City. But the family came here because of their religious beliefs and then ended up going back to Sweden for a while as missionaries and then returned to Utah. But a big group of Utahans are Swedish and all the Utah Holmquists are related and one family.
Ingredients:
Swedish Meatball Mixture:
2 lbs ground pork
1 lb ground veal
1/2 yellow onion
10 springs parsley
2 oz. Utah honey
Kosher salt/ pepper to taste
2 whole eggs
1/4 cup Panko bread crumbs
Lingonberry Sauce:
8 oz. of lingonberry jam
3 cups veal demi-glaze (can be found in specialty food stores)
3/4 cup heavy cream
*Combine all ingredients, simmer and reduce until sauce has a nappe consistency.
Preparation:
Small dice the yellow onion, pick parsley leaves from stems and finely chop.
Combine all ingredients together, mix thoroughly and place in refrigerator to rest overnight.
Roll mixture into 1 inch uniform meatballs. Place meatballs, evenly spaced, on a non-stick sheet pan.
Cook at 300 degrees Fahrenheit for approximately 8-10 minutes. Remove from oven and place in lingonberry sauce.
Serve & Enjoy!
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
