Passover Chocolate Nut Torte
Gefilte Fish
-Begin Recipe Export- QBook version 1.00.14
Title: Gefilte Fish (Complete)
Keywords: Seafood, Jewish
GEFILTE FISH (COMPLETE)
=======================
I thought that it might be interesting to see the contrast in how we
make gefilte fish today and how gefilte fish was made before we had
the food processor. The first recipe is the way I remember my
grandmother made her gefilte fish. The second recipe, which is in 2
parts and takes you by the hand through each step was written in
1992 and uses the food processor. It is much the same, ingredient
wise as the older recipe but excludes stuffing the fish into the
fish skin.
The Complete American-Jewish Cookbook (1952)
GEFILTE FISH (BASIC RECIPE)
===========================
Yield: Serves 6
3 lb fish (use pike and carp or pike and whitefish)
x Salt, as required
2 lg onions, sliced
2 ea eggs
1/4 c matzo meal or breadcrumbs
1 ts salt
1/8 ts pepper (approx.)
2 tb cold water (approx.)
1 ea stalk celery, diced
1 lg carrot, sliced
x Cold water to cover
x Chopped parsley
SLICED: Cut fish into 2-inch slices. Carefully remove flesh and
bones without breaking skins. (If desired, bones may be left
attached to each cut of skin.) Salt the skins and bones and place
in a covered bowl in refrigerator while preparing filling. Put the
flesh and 1 onion through a food chopper, then place in a wooden
chopping bowl and chop until smooth. Add eggs, matzo meal or
breadcrumbs, 1 teaspoon salt, pepper to taste, and enough cold water
to make a light soft mixture. Blend thoroughly. Wet hands with
cold water. Form oval cakes of mixture and fit them into skins.
Place head bones and any other bones in the bottom of a deep heavy
kettle. Add remaining onion, celery, carrot, and cold water to
cover.
Cover kettle and bring to a quick boil. Remove cover. Reduce
heat and cook at a very slow boil 1-1/2 to 2 hours. The liquid
should be reduced by half. Allow to cool slightly before removing
fish to a platter carefully so as to retain shape. Serve warm or
thoroughly chilled, garnished with sliced, cooked carrot and chopped
parsley. If served cold, use the jellied sauce as a garnish. Serve
with prepared horseradish.
VARIATIONS:
Two slices of white bread may be substituted for matzo meal, or
breadcrumbs. Soak the bread in cold water and squeeze out. If
bread is used it may not be necessary to moisten the chopped fish
mixture with cold water. If desired, one raw carrot may be grated
and added to fish miixture. (This cannot be used for Passover.)
BALLS:
Shape the prepared fish mixture into balls. Place the skin and
bones in the bottom of kettle before adding vegetables and fish
balls. Cook as in basic recipe.
WHOLE:
Do not section the fish. Fillet the fish, being careful not to
break skin and to leave head and tail intact. Prepare filling as in
basic recipe. Fill the whole skins with this mixture shaping to
look natural. Use a deep, oval pot and place the fish on a trivet
over the vegetables in the pot. Cover with cold water and bring
slowly to boiling point. Cook at a slow boil for 1-1/2 to 2 hours.
BAKED GEFILTE FISH:
Prepare as in basic recipe. If stuffed whole, place in well-greased
baking pan. Sprinkle witih breadcrumbs. Dot with butter. Bake in
hot overn (425 degrees) until done, about 1 hour. If desired shape
into small patties, roll in fine crumbs and bake in moderate oven
(375 degrees) 12 to 15 minutes.
FRIED GEFILTE FISH:
Form the prepared mixture into small patties. Roll in fine crumbs
and fry until done.
The New Complete International Jewish Cookbook Evelyn Rose (1992)
=================================================================
GEFILTE FISH
============
Gefilte fisih was originally a fish 'forcemeat' made from a
variety of chopped or minced freshwater fish, which was used to
stuff the skin of a carp. The whole fish was then poached in a
flavoured fish stock, which jellied when it was cold.
Today we make a similar mixture but (at least in the UK and the
USA) use mainly sea fish and put balls of this mixture directly in
the stock to poach instead of stuffing it into the fish. These
balls can also be fried in the same way as fish fillets or steaks,
or poached in a sweet and sour tomato sauce in the Sephardi fashion.
Today many fish mongers will mince fish to order. Otherwise I
would strongly recommend using the food processor instead.
I find that 2 lb. (900 g) is the minimum of fish worth processing,
and 6 lb (2.75 kg) the maximum that can be easily handled by one
person at a time. Do not process the fish longer than stated in the
recipe, or you will end up with pureed rather than chopped fish
balls. To get the best results, allow the matzah meal to swell in
the egg and onion puree before adding to the fish. If you are short
of time, the fish mix can be refrigerated overnight and then shaped
and cooked or frozen the next day. I do not advise freezing the
fish mix without shaping it as it takes so long to defrost.
Equal quantities of haddock and cod make a tasty and relatively
economical mixture. However, when small fillets of hake are
available at a reasonable price, they can be used instead... they do
give the fish a superior flavour and texture.
GEFILTE FISH MIX
================
Keeps 3 days under refrigeration.
Freeze 3 months raw or cooked.
To make 36 to 40 patties or balls:
3 lb (1.5 kg) hake fillet, skinned
3 lb (1.5 kg) haddock fillet, skinned
3 lb (1.5 kg) haddock fillet, skinned
3 lb (1.5 kg) cod fillet, skinned
3 md onions, peeled
6 ea eggs
6 ts salt
1/2 ts white pepper
6 ts sugar or granular sweetener
3 tb oil
6 oz (175 g/1-1/2 cups) medium matzah meal
To make 12 to 14 patties or balls:
1 lb (450 g) hake fillet, skinned
1 lb (450 g) haddock fillet, skinned
1 lb (450 g) haddock fillet, skinned
1 lb (450 g) cod fillet, skinned
1 md onion, peeled
2 ea eggs
2 ts salt
pn white pepper
2 ts sugar or granular sweetner
1 tb oil
2 oz (50 g/1/2 cup) medium matzah meal
Wash and salt the fish and leave to drain. Cut the onion in
1-inch (2.5 cm) chunks and put into the food processor, together
with the eggs, seasoning and oil, then process until reduced to a
smooth puree. (If you wish to make the larger quantity using a
processor of standard - 1-1/2 pints (850 ml/3-3/4 cups - liquid
capacity, you will need to do this in 2 batches, using 3 eggs and
1-1/2 onions each time - all the seasonings can go into 1 batch to
avoid complicated arithmetic!) Pour this puree into a large bowl
and stir in the matzah meal, then leave to swell.
Cut the fish into 1-inch (2.5 cm) chunks and put in the processor,
half-filling the bowl each time. Process for 5 seconds, until the
fish is finely chopped, then add to the egg and onion puree and
blend in using a large fork. Repeat until all the fish has been
processed, then mix thoroughly - if preparing a large quantity, this
is most easily done with the widespread fingers of one hand. The
mixture should be firm enough to shape into a soft patty or ball.
If it feels too 'cloggy', rinse out the processor bowl with 1 or 2
tablespoons of water and stir that in. If it feels very soft, stir
in 1 or 2 tablespoons of meal. Leave for half an hour, or overnight
(under refrigeration) if preferred.
To shape, dip the hands into cold water and form the mixture into
patties about 2-1/2 inches (7 cm) long, 1- 1/2 inches (4 cm) wide
and 3/4 inch (2 cm) thick, or into balls the size of a small apple.
The fish can now be cooked or frozen raw.
TO FREEZE RAW:
Arrange the patties or balls side by side on a tray lined with
greaseproof paper or foil. When the tray is full, cover with a
layer of paper or foil and make another layer on top. Put the tray,
uncovered, in the freezer for 2 hours until the patties are firm to
the touch. They can now be packed, 12 in a plastic bag, or they can
be individually over-wrapped in plasticwrap to make it easy to
remove a few at a time.
TO DEFROST:
Lay the frozen patties side by side on a board. Leave either
overnight in the refrigerator, or from 1 to 3 hours at room
temperature, until they are soft all the way through.
TRADITIONAL PLATTER OF GEFILTE FISH
===================================
Makes 12 to 14 balls.
Serves 8 to 10.
Keeps 3 days under refrigeration.
Freeze 3 months (freeze fish balls and the stock in separate
containers)
Gefilte fish can be poached in the microwave but the flavovur is
undoubtedly superior if it is simmered slowly on top of the stove in
the traditional way. If you freeze the dish, you will need to
restore the 'jell' to the stock when you are ready to use it. To do
this, pour the stock into a pan, bring to the boil and cook for 1
minute, then cool and pour it over the fish. I do think the fish
has a better texture if freshly poached, however, so I usually
freeze the uncooked balls, then defrost them in the refrigerator
overnight and poach them as though they were newly prepared. It is
as well to order the head, skin and bones in advance.
2 lb. quantity Gefilte Fish mix (see above)
FOR THE STOCK:
1 ea cleaned hake or haddock head, skin and bones from the fish
2 ts salt (level)
x water to cover the bones
1 md onion, thinly sliced
2 md carrots, sliced 1/4 inch (0.5 cm) thick
2 ts sugar (level)
The dish looks more attractive if the fish is shaped into balls
rather than patties. To get the maximum flavour, first simmer the
head, skin and bones of the fish with the salt and cold water to
cover, for 30 minutes, then remove the skin and bones (leave in the
head as this helps the stock to jell). Add the onion, carrots,
sugar and balls of fish. Bring to the boil, then turn the heat low,
cover the pan and simmer for 1-1/2 hours. Uncover and simmer for a
further 30 minutes to concentrate the stock. Lift out the balls and
arrange them on a platter, topping each fish ball with a slice of
carrot. Pour the stock through a strainer over the fish, then chill
overnight before serving.
From: [email protected] (Pat Gold)
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Complete Hamantashen Recipe
-Begin Recipe Export- QBook version 1.00.14
Title: Complete Hamantashen Recipe
Keywords: Desserts, Jewish
Complete Hamantashen Recipe
There are lots of different recipes for Hamantashen fillings. I had
these two on hand .... if I have a chance I will post more later.
From: The Jewish Holiday Kitchen by Joan Nathan
Complete Hamantashen Recipe
===========================
Yield: Makes about 36 cookies
COOKIE DOUGH:
2/3 cup pareve margarine or butter
1/2 cup sugar
1 egg
3 tablespoons milk or water
1/2 teaspoon vanilla
2-1/2-3 cups sifted all-purpose unbleached flour
1. Cream the shortening with sugar. Add egg and continue creaming
until smooth.
2. Add the milk and vanilla. Stir in the sifted flour until a ball
of dough is formed (a food processor is excellent for this).
3. Chill for 2 to 3 hours, or overnight.
4. Preheat oven to 375 degrees
5. Taking one-fourth of the dough, roll out on a lightly floured
board to a thickness of 1/8 inch. Cut into 2 inch circles. Fill
with 1 teaspoon of poppy-seed or nut fulling and fold into
three-cormered cookies. (Press two sides together; and then fold
the third side over and press the ends together.) b 6. Bake on a
well-greased cookie sheet 10-15 minutes, until the tops are
golden.
FILLINGS:
Use only a quarter of the recipes for hamantashen.
POPPY-SEED FILLING:
1 lb sugar
1/2 c water
1 lb poppy seeds
2 ea egg whites
1 ts vanilla
1 ea lemon rind and juice of 1 lemon
1 ea orange rind and juice of 1 orange
2 tb rum
4 oz raisins
2 oz figs, chopped
x Cinnamon to taste
2 c apricot or raspberry jam
1/2 c unsalted butter or pareve margarine
1. Combine the sugar and water and simmer while stiirring over a low
heat.
2. Grind the poppy seeds in a food processor or blender. Add to
sugar mixture.
3. Add the egg whites, vanilla, lemon rind and juice, orange rind
and juice, rum, raisins, fiigs, and cinnamon. Simmer over a low
heat for about 5 minutes. Add the jam and butter, and continue
simmering until the butter is melted and all the ingredients are
combined. Use as is, or put in the refrigerator for a few
minutes until the filling becomes a bit firmer.
NUT FILLING:
2 c walnuts, ground
1-3/4 c sugar
1 ts vanilla
1 ea lemon rind and juice of 1 lemon
1 ea orange rind and juice of 1 orange
2 tb rum
1/2 c raisins
4 ea figs, chopped
1 ts cinnamon, or to taste
1 c orange marmalade or apricot jam
1/2 c unsalted butter or pareve margarine, creamed or melted
2 lg egg whites
Combine all the above ingredients and mix well.
From: [email protected] (Pat Gold)
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Plethora Of Kreplach
-Begin Recipe Export- QBook version 1.00.14
Title: Plethora Of Kreplachs
Keywords: Side Dish, Dumplings, Jewish, Kosher
PLETHORA OF KREPLACHS
=====================
...................................................................
Kreplach are like Jewish ravioli. These delectable filled dumplings
are usually added to sopus (especially chicken soup). They can also
be eaten as a side dish, boiled, sauteed in margarine, or fried and
served with Onion Sauce. Fruit kreplach such as cherry varnikas,
make a good side dish. Meat kreplach are often served on Purim, Erev
Yom Kipper, or Hoshanah Rabbah, while the cheese variety is popular
on Shavuot or Chanukah.
....................................................................
CLASSIC KREPLACH DOUGH
======================
2 ea Eggs
3-4 tb Water
1/2 ts Salt
pn White Pepper
2 tb Oil
2 c Flour; sifted
Beat eggs, adding water, salt, pepper and oil. Stir in flour. Mix
until smooth and soft. Add a little flour if too sticky. Knead for 5
minutes. Cover and let rest at least 20 minutes. Divide into 3
parts. Roll out each part into a rectangle 1/8 inch thick. Cut into
3-inch squares or circles and place a teaspoonful of filling in
center. Fold diagonally to make a triangle. Wet edges with cold
water or egg white and pinch to seal. To cook, drop gently into a
large pot of boiling salted water or soup and simmer for 15-20
minutes. serve in soup, or fry inoil and serve as a side dish with
Onion Sauce.
Yields 30 kreplach.
SPINACH KREPLACH DOUGH OR NOODLES:
To make spinach kreplach dough, omit water and oil and add 1/4 cup
of chopped, cooked spinach, drained and squeezed out. Knead for 3
minutes. Let rest for 10 minutes. Roll out into rectangles 1/8 inch
thick. Proceed as directed. For green spinach noodles, roll
verythinly. Let dry and cut into thin strips with a sharp knife.
KREPLACH FILLINGS AND ACCOMPANIMENTS
=====================================
MEAT KREPLACH FILLING
~~~~~~~~~~~~~~~~~~~~~
1 md Onin; diced
1 ea Garlic Clove; minced
2 tb Oil
2 1/2 c Cooked Chicken, Beef or liver; diced or ground
1/8 ts Pepper
pn Cinnamon
In a large skillet, saute onion and garlic in oil over medium heat
until tender. Add meat and seasonings and cook for 10 minutes while
stirring.
SAVOURY CHEESE KREPLACH FILLING
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 1/2 lb Farmer Cheese
1/2 c Cheddar Cheese; grated
2 tb Maragrine; melted
2 ea Eggs; beaten
2 tb Onion; chopped
Mix ingredients together throroughly. Fill dough and seal. Boil for
15-20 minutes, then fry in oil.
SWEET CHEESE KREPLACH FILLING
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 1/2 lb Farmer Cheese
4 tb Sugar
2 tb Maragrine; melted
1/2 ts Cinnamon
1/8 ts Salt
2 ea Eggs
1 ts Lemon Rind; grated
Mix all ingredients together thoroughly. Fill dough and seal.
CHERRY KREPLACH (VARNIKAS)
~~~~~~~~~~~~~~~~~~~~~~~~~~
3/4 c Cherry Juice
2 tb Cornstarch
1 1/2 c Pitted Cherries (or Blueberries)
x Oil for frying
Combine juice and cornstarch in a saucepan. Cook while stirring
until thickened. Stir in cherries (or blueberries) and cook for
another minute. Fill dough and seal. Boil for 15 minutes, then fry
in oil.
ONION SAUCE
~~~~~~~~~~~
2 lg Onions; diced
4 tb Oil
2 tb Flour; sifted
1 c Water
1/2 ts Salt
1/4 ts White Pepper
pn Cinnamon
1/3 c Cheddar Cheese; grated (optional)
Saute onions in oil until golden, stirring occasionally. Stir in
flour until smooth. Continue stirring and pour in water. Cook until
thickened. Stir in remaining ingredients, adding cheese, if desired,
to serve with dairy kreplach.
Yields 1 1/4 cups.
From: Classic Kosher Cooking by Sara Finkel
Transcribed By: S. Lefkowitz
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Kurdistan Hamin
-Begin Recipe Export- QBook version 1.00.14
Title: Kurdistan Hamin
Keywords: Meats, Beef, Jewish, Mid-East
...................................................................
Hamin, which means "hot", is the Sephardi name for cholent. This
Kurdish version exemplifies the Sehardi custom of including whole
stuffed vegetables surrounded by meat or chicken, in the cholent. A
meal in a pot.
...................................................................
8 ea Whole Vegetables (green peppers, red peppers, tomatoes,
eggplant halves, zucchini, etc.)
6-8 md Potatoes; cut into quarters
1 1/2 c Chickpeas (garbanzo beans); soaked overnight
1-1 1/2 lb Beef 8 Chicken legs
x Salt and Pepper (to taste)
STUFFING:
3/4 lb Ground Beef
1/4 c Uncooked Rice
1/2 ea Onion; diced
1 ea Egg; beaten
x Salt and Pepper (to taste)
2 ea Garlic Cloves; diced
With a sharp knife, cut out inside flesh of vegetables, leaving a
1/4 inch shell. Combine all the stuffing ingredients and fill the
vegetables. Place potatoes and chickpeas in a roasting pan. Place
stuffed vegetables and meat or chicken legs on top. Add water to
cover vegetables halfway. Add salt and pepper. Cover and simmer for
30 minutes. Place in a 225F oven to cook slowly overnight.
Serves 8.
From: Classic Kosher Cooking by Sara Finkel
Transcribed By: S. Lefkowitz
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Dafeena (Middle East Cholent)
-Begin Recipe Export- QBook version 1.00.14
Title: Dafeena (Middle East Cholent)
Keywords: Meats, Beef, Jewish, Kosher, Mid-East
DAFEENA (MIDDLE EAST CHOLENT)
=============================
................................................................
The eggs in this Oriental version of this Shabbat dish take on a
marvelous taste, creamy texture, and rich brown color.
................................................................
2-2 1/2 lb Beef; cut into large chunks or 1 Whole Chicken
2 c Chickpeas (garbanzo beans); soaked overnight
1 lg Onion; sliced
6 ea Raw Eggs with carefully washed shells
6 md Potatoes; cut into quarters or eighths
2-3 ea Garlic Cloves; diced
1/2 ts Cinnamon
1/2 ts All-Spice
1/4 ts Ginger
1 1/2 ts Salt
1/4 ts Pepper
x Water to cover (about 8-10 cups)
1 c Uncooked Rice; checked; washed; wrapped in cheesecloth
Place all ingredients, except rice, in alarge pot with meat or
chicken, potatoes, and eggs on top. Add water to cover, plus 1 inch.
Place rice in cheesecloth -- loose enough for rice to double in
volume -- and tie securely. Place cheesecloth in pot, mostly below
surface of water. Cover and bring to a boil. Lower heat and simmer
for 1 hour. Place in 225F oven, or cover and cook on a covered
stovetop over very low heat overnight, or cook slowly in a crockpot
over high heat for almost an hour, then over low heat until ready to
be eaten.
VARIATION:
The Sephardic Jews, especially the Persians, often stuff the whole
chicken before placing it on top of the ingredients in the pot.
Combine 1 cup of raw rice with 1 medium diced onuion, cut up
gizzards if desired, 1 teaspoon of salt, 1/4 teaspoon of pepper, and
1/2 teaspoon of cumin. Stuff chicken and sew or skewer opening
together. Place on top of other ingredients with the potatoes and
eggs, cover and cook slowly overnight until lunch the next day.
From: Classic Kosher Cooking by Sara Finkel
Transcribed By: S. Lefkowitz
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Flanken Or Deviled Short Ribs
-Begin Recipe Export- QBook version 1.00.14
Title: Flanken Or Deviled Short Ribs
Keywords: Meats, Beef, Jewish, Kosher
FLANKEN OR DEVILED SHORT RIBS
=============================
2 lb Meaty Short Ribs or Flanken (plate)
1/4 c All-Purpose Flour
1 ts Dry Mustard
1 ts Salt
1/8 ts Pepper
1 lg Onion; sliced
1/4 c White Vinegar
Have the butcher cut the meat into serving portions. Cut off excess
fat, and melt it in a heavy saucepan. Mix flour, mustard, salt and
pepper. Roll the pieces of meat in this. Brown the meat well in the
fat over medium-high heat. Add onion and brown slightly. Add
vinegar, cover the pan, and cook over very low heat about 2 hours,
until the meat is tender. Skim off any excess fat. A 2 or 3 quart
saucepan may be used for this.
Serves 4.
From: The Original Jewish Cookbook by Mildred G. Bellin
Transcribed By: S. Lefkowitz
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Litvak Huevos Haminados
-Begin Recipe Export- QBook version 1.00.14
Title: Litvak Huevos Haminados
Keywords: Side Dish, Eggs, Jewish
HUEVOS HAMINADOS
================
6 Hard-cooked eggs
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon tea leaves
1/2 teaspoon coffee grounds
3 or 4 onion skins for color
1 teaspoon cooking oil
1 teaspoon vinegar
Water to cover eggs
Bring to a boil, cover pot and reduce heat to low. Simmer at
least 5 hours [that's HOURS]. Add water now and then if
needed. Drain and chill. Remove shells to serve. The eggs
will be brown and tasty.
This recipe is from a little booklet called, A Thousand Eggs For
Sarajevo, written by Ronnie M. Horn, and published by the United
Jewish Appeal in 1994. The booklet, a true story, is about the
problems of getting MANY eggs to Sarajevo, in the middle of the
fighting, for the Jews there to use during their Passover
celebrations. The custom of eating dark brown eggs during the
holiday is a very old custom of the Spanish Jews. The eggs were
supposed to look "roasted."
These eggs are sometimes called just Haminados. Another book I
have, says to use only oil and pepper in the water, and to cook the
eggs, at low heat, for 24 hours, or, in a 200 deg. oven, overnight.
I'm not sure why the above recipe says to start with hard-cooked
eggs. Somehow I think that after 5 hours they'll probably BE hard.
:-)
Being sort of a history buff, I was curious about the name. It
is not Spanish, it is Ladino, a Jewish-Spanish dialect. Huevos, of
course, means eggs, and Hamin (derived from a Hebrew word) referred
to a low-temperature oven in which food could be kept warm all
night.
I've tried this recipe and the eggs did not come out like little
rubber balls (which I expected), but quite tender. I tried it using
all of the ingredients above, and also using just plain water. To
me the results seem to be about the same, except for the color of
the shell which turns dark brown with all the stuff, but stays
white with just water. The whites of the eggs turn a
yellowish-brown just from the long cooking. The eggs take on a
slightly nutty flavor. Interesting.
Werner
P.S. Hamin is the Sephardic equivalent of Cholent (Chulent if
you're a Litvak).
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Boneless Breast Of Chicken
-Begin Recipe Export- QBook version 1.00.14
Title: Boneless Breast Of Chicken With Mock Chestnut Dressing
Keywords: Meats, Chicken, Jewish, Kosher
BONELESS BREAST OF CHICKEN WITH MOCK CHESTNUT DRESSING
======================================================
....................................................................
An elegant dish. Serve it on that special occasion. One of the
popular items on our bill of fare when we were in the catering
business in Chicago. Whole bran gives this recipe a chestnut flavor.
It can be made in the oven or on top of the stove.
....................................................................
6 ea Chicken Breasts
2 ea Garlic Cloves; crushed
1/4 ts Pepper
pn Salt
6 ea Green or Red Pepper rings, for garnish
6 ea Mushroom caps, for garnish
TOP-OF-THE-STOVE METHOD:
1 lg Onion; diced
1 ea Bay Leaf
1 sm Green Pepper; diced
4 tb Oil
2/3 c Water
2 ts Chicken Soup Powder 2 Bouillon Cubes
2 tb Flour, for thickening
STUFFING:
1 3/4 c Bread Crumbs
1 c Onions; diced
1 ea Carrot; grated
2 ea Celery Stalks; diced
1/8 ts Pepper
1/8 ts Salt
2 tb Margarine
1/4 c Whole Bran
1/2 c Peas; fresh or frozen
Flatten chicken breasts with a mallet or your palm. Rub with garlic,
pepper and salt. Let stand to absorb flavors while preparing
stuffing. Combine all stuffing ingredients. Place 2 heaped
tablespoons of stuffing in the center of each chicken breast. Wrap
chicken around stuffing and shape into an oval.
TOP-OF-THE-STOVE METHOD:
In a Dutch oven, or skillet with a cover, saute onion, bay leaf and
green pepper in oil untilonion is tender. Add stuffed breasts, seam
side down, and cook uncovered over medium heat for 15 minutes. Add
water and soup powder or bouillon cubes. Cover and simmer for about
15 more minutes. Thicken gravy by disolving flour in cold water and
stirring into pan until thickened and smooth. Baste breasts 2-3
times. Place a pepper ring and a mushroom cap on top of each breast.
Cover and cook over low heat for an additional 15 minutes.
OVEN METHOD:
Roast stuffed breasts, seam side down, uncovered in a preheated 375F
oven for 20 minutes. Top each breast with a pepper ring and a
mushroom cap, and continue roasting for 20-30 minutes. Baste
occasionally.
Serves 6.
From: Classic Kosher Cooking by Sara Finkel
Transcribed By: S. Lefkowitz
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Yoina Schimmel's Potato Kugel
-Begin Recipe Export- QBook version 1.00.14
Title: Yoina Schimmel's Potato Kugel
Keywords: Side Dish, Jewish, Restaurant
Here's how it's made in New York City's famed Yoina Schimmel's:
Yoina Schimmel's Potato Kugel (Potato Pudding)
==============================================
[Yields 8 Servings]
3 lb Idaho Potatoes 1/8 tsp Pepper
4 Eggs 1/4 Cup Onion, Grated
1/3 Cup Potato Flour 1/2 Cup Butter, Melted
1 1/2 tsp Salt
3/4 tsp Baking Powder
Wash and peel the potatoes.
Coarsely grate the potatoes into a large bowl filled with ice water.
Let stand for at least 15 minutes.
Preheat the oven to 350 degrees.
Grease the inside of the (1 1/2 quart) baking dish.
Drain the potatoes.
Pat dry.
You'll need about 5 1/2 cups of grated potatoes for 8 servings,
adjust as required.
Use the large bowl of an electric mixer running at high sped to beat
the eggs until they are thick and light.
Stir in the potatoes, potato flour, salt, baking powder, pepper,
onions and half the melted butter.
Mix well.
Turn into the prepared baking dish.
Bake, uncovered, for 30 minutes.
Brush the top with melted butter.
Bake, brushing the top with melted butter every 10 minutes, until
the top is crusty and golden brown (roughly 45 minutes longer).
From: Joel Ehrlich
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Cholent With Schmaltz And Gribenes
-Begin Recipe Export- QBook version 1.00.14
Title: Cholent with Schmaltz and Gribenes
Keywords: Meats, Ribs, Jewish
Cholent with Schmaltz and Gribenes
==================================
(Rendered chicken fat and fried chicken skins)
3 lbs. of brisket, short ribs or flanken
2 cups dried lima beans
3 medium onions, peeled and diced
1/4 cup schmaltz
6 cloves garlic, crushed
X salt and pepper to taste
1/4 cup barley
3-4 large russet or Idaho potatoes, peeled & quartered
X water to cover
X Gribenes (fried chicken skins)
Soak lima beans in water to cover for 4 hours or overnight. Saute
the onions in schmaltz or oil in the bottom ofa heavy stockpot or
Dutch oven large enough to hold all the ingredients and still leave
room for beans and barley to expand. Cook, stirring, until onions
begin to brown, add garlic and seasonings and cook one minute more.
Remove half the mixture and reserve. Drain the lima beans and place
them in the bottom of the pot on top of the sauteed onions. Sprinkle
on barley and layer on the potatoes with the reserved onions. Place
the meat over all. Add enough water to cover the meat by two inches.
Cover the pot very tightly with a layer of foil and a lid on top and
place on blech* or in oven. Sprinkle gribenes on cholent prior to
serving. Pass around extra gribenes to add as desired.
* A blech is a sheet of metal placed over a low fire.
NOTE: The author states that A Jewish philosophic saying goes: "If
you cannot afford chicken, herring will do. Please do not
follow this precept in making cholent!"
This recipe comes from a slim volume entitled Come for Cholent the
Jewish Stew Cookbook by Kay Kantor Pomerantz
From: Mary Riemerman
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Passover Chocolate Nut Torte
-Begin Recipe Export- QBook version 1.00.14
Title: Passover Chocolate Nut Torte
Keywords: Desserts, Tortes, Chocolate, Jewish, Passover
PASSOVER CHOCOLATE NUT TORTE
============================
Rich chocolate dessert for Passover
This is the only Passover dessert I've ever tasted that is good
enough to be making during the rest of the year as well (when you
can use corn starch instead of the potato starch).
INGREDIENTS: (Serves 12-16)
TORTE:
6 oz butter or margarine
3/4 cup sugar
7 eggs, separated
4 oz bittersweet chocolate, melted and cooled
1 cup unblanched almonds, finely ground
1/2 tsp baking powder
1/4 cup unblanched almonds, chopped
ICING:
4 eggs, lightly beaten
1/2 tsp potato starch
4 oz bittersweet chocolate, melted
4 oz margarine, softened
1/2 cup almonds, finely ground
PROCEDURE: (TORTE)
Cream the butter and gradually beat in the sugar until the mixture
is light and creamy. Beat in the yolks, one at a time. Blend in the
chocolate, and gently fold in the ground almonds mixed with the
baking powder.
Beat the egg whites until stiff but not dry, then fold into the
mixture.
Pour into a well-greased 10-inch springform pan. Bake about 30
minutes in an oven preheated to 350 deg. F.
Allow to cool, then frost thickly with the icing and sprinkle with
the chopped nuts.
PROCEDURE: (ICING)
Mix together the eggs, sugar and potato starch in the top of double
boiler. Heat over boiling water, stirring, until mixture thickens.
Do not boil the mixture, and beware of "scrambled eggs"! Cool, then
stir in the chocolate. Gradually beat in the butter, one Tbs at a
time. Fold in the nuts until the mixture is thick enough to spread.
NOTES:
If you don't have a springform pan for Passover, use an aluminum
disposable cake pan and just strip off the sides when the cake has
cooled.
RATING:
Difficulty: moderate.
Time: 30 minutes preparation, 30 minutes baking, 5 minutes frosting.
Precision: measure the ingredients.
USENET Cookbook CONTRIBUTOR:
Tovah Hollander
UCLA Comprehensive Epilepsy Program,
Los Angeles, California USA
from: Dan Klepach
-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)
Back