This tasty brisket recipe works perfectly for Pesach (Passover), but could be a great main course or side dish any time of year.
Author Archives: Rabbi Michael Sternfield
Here is a delicious twist on traditional matzah brei (matzoh brei) and traditional Mexican chilaquiles. It may even be an improvement over corn tortillas.
This delicious recipe comes courtesy of Manischewitz and Jacques Pepin.
This recipe is a variation on the traditional Jewish hot beef and vegetable borscht. It has been enhanced by the addition of seasonings that are more typical of Creole cooking. It would be hard to imagine two cultures which are farther apart than these. Yet, the result is a much more exciting version of an old standard.
Adapted from a brisket recipe by Marlene Sorosky Gray, a Danville cookbook author and authority on Jewish holiday cooking. Brisket is much easier to slice when cold, so plan to make this at least one day ahead.
Here’s a quick and easy potato latkes recipe that you’ve probably never considered before.
This delicious potato latkes recipe was adapted from the Food Network Kitchens.
A Roti is a type of pancake filled with curry, or used as bread to mop up all the curry juices. It is similar to a tortilla but more flavorful. Roti may be used as a wrapper for lamb or vegetarian curries to make a South African version of the burrito.
This peri peri chicken recipe is very popular in South Africa. There are many fast food restaurants that specialize in peri peri (sometimes called “roadkill”) chicken. If you’ve never tried this famous marinated chicken, get ready for a flavor sensation.
This Kung Pao Beef dish is similar to my chicken recipe and includes almonds. For extra heat, add additional chili pepper seeds.
If ever a dish were a celebration of spring, this one is. This stew offers a fabulous assortment of vegetables enhanced with the richness of meat juices and bits of cooked meat. It’s like a giant minestrone. Crumbled matzah is added at the end to absorb the fragrant juices.
While serving a congregation in South Africa, I became acquainted with a fish called snoek, which actually has no equivalent in North America. However, I have found that smoked Lake Superior whitefish is an excellent substitute. This is an excellent brunch dish.
This delicious spicy matzah brei recipe can be prepared in less than 20 minutes.
I can hardly believe that I am including a meatloaf recipe in this online cookbook. Going all the way back to my childhood, I hardly ever enjoyed meatloaf. It was always too dry or simply too boring for my taste. At last, I believe I have discovered a special ingredient from Mexico that adds a little something extra to make this meatloaf actually memorable. Chipotle chilies are fully ripened and smoked jalapeno peppers that have been roasted. They are not very spicy, but definitely add a special touch.
1 ounce dried chipotle chilies, stemmed
2 ripe medium sized Italian Roma tomatoes, cored
3 garlic cloves, peeled
2 cups water
2 Tablespoons olive oil
1 medium onion, diced
3 celery stalks, diced
1 teaspoon ground cumin
1/8 teaspoon ground nutmeg
11/4 pounds ground beef
11/4 pounds ground turkey
1/2 cup unseasoned bread crumbs
11/2 teaspoons salt
3 large eggs, beaten to blend
Combine chipotles, tomatoes, garlic and water in medium saucepan.
Season with salt and pepper.
Bring to boil.
Reduce heat and simmer until reduced by 1/3, about 20 minutes.
Transfer to a food processor and puree until smooth, then strain.
Heat oil in heavy large skillet over medium high heat.
Add onion and celery and sauté until tender, about 10 minutes.
Add cumin and nutmeg and stir 1 minute.
Remove from heat. Transfer to large bowl. Cool.
Preheat oven to 375º F.
Add beef, turkey, bread crumbs and salt to onion mixture.
Add ½ cup chipotle sauce.
Mix until well blended. Add eggs and mix well.
Press mixture into 9 x 5inch loaf pan.
Brush top with some of remaining chipotle sauce.
Bake meatloaf until a meat thermometer registers 160ºF, about 1 hour.
Transfer to rack. Cool slightly. Drain off any grease.
Turn meatloaf out onto platter. Serve with remaining sauce.
This sosaties kebab recipe is a multi-day project, in that the ingredients require marinating for 2 or 3 days, which gives it such a wonderful flavor. Still, this is an easy recipe and a sure pleaser. It just takes a little planning.
The thrifty Italian Jewish cook wasted no part of the chicken. And it’s easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it’s easier to make the sauce, cook the rice, and then combine the two. That way you don’t run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.
This is simply the best apple pie I have ever tasted. It is very rich, since it is made with sour cream. It is also very easy to make and virtually foolproof. The crust works perfectly every single time.
Although not “officially” a Jewish recipe, lamb shanks long have been popular with traditional Jewish cooks. What makes this recipe more interesting than the usual comfort-food variety is the addition of black bean garlic sauce, a pungent and thoroughly delicious sauce available at all Asian markets and also 5-spice powder, a richly aromatic seasoning which adds an additional layer of flavor.
This lamb shank recipe is mostly of Moroccan origin. However, it has a few surprises. The addition of Chinese five spice seasoning adds some complexity and the use of Israeli pearl couscous makes the disk less grainy than traditional couscous dishes. The little apricot pieces add both color and a pleasant sweetness which enhances the lamb’s flavor.