Apr 12 2009
Matzah Brei with Jalapenos
This delicious spicy matzah brei recipe can be prepared in less than 20 minutes.
Tag Archive 'All Recipes'
Mar 21 2009
Chipotle Meatloaf Recipe
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.
Feb 15 2009
Sour Cream Apple Pie Recipe
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.
Jan 05 2009
Fish Curry Recipe
Durban, South Africa’s location on the Indian Ocean makes fish and seafood the natural local favorite. In addition, its large Indian population, dating back to Colonial days, introduced an exciting arrays of curries and masalas which have become a local staple. Although the varieties of fish in South Africa are not necessarily available in North America, it is possible to duplicate the wonderful flavors and aromas of South African fish curry.
Dec 13 2008
Potato, Artichoke & 2 Cheese Latkes Recipe
Nov 27 2008
Chicago Deli Fried Rice Recipe
Julie is the proprietor of Phoenix, a well-known Chicago Chinese restaurant, located not far from Manny’s, Barack Obama’s favorite deli. Manny’s corned beef sandwiches are legendary. Julie has devised the perfect use for left-over corned beef or pastrami.
Nov 16 2008
Brisket w/Dried Apricots Recipe
Nov 12 2008
Cucina Ebraica Chicken Recipe
The Jewish community of Italy, tragically, was decimated by the Holocaust. Still, its remaining community has preserved its unique culture and traditions, including a distinctive cuisine that fuses Sephardic, Middle Eastern and Spanish cooking with Italian ingredients and methods. The cuisine of the Italian Jews is a fabulous example of Jewish Fusion at its very best.
Nov 10 2008
Festival Egg Salad Recipe
Some recipes, although not actually Jewish, just seem that way, probably because they are the favorite of so many traditional cooks. This egg salad recipe is an especially good example. It is often served at a brunch or the “break-the-fast” at the end of the Jewish Day of Atonement (Yom Kippur) It is pretty enough to serve on a festive occasion.
Nov 01 2008
Rabbi Sternfield’s Chopped Liver Recipe
I have been perfecting my chopped liver recipe for the past 20 years, and this recipe is the culmination of countless experiments. I never use anything except fresh chicken livers. Other livers tend to impart bitterness. There is actually more onion and egg than liver in this recipe which gives it a somewhat lighter color and definitely a lighter texture. This recipe should be well chilled but eaten within one day of its preparation. It does not last long in the refrigerator.
Nov 01 2008
Won Ton Kreplach Recipe
This is an easier and much lighter version of a traditional Jewish recipe. The use of wonton wrappers (squares) gives these kreplach a much airier texture. Rather than tasting mostly dough, which more often than not is pretty heavy, the taste and texture is primarily that of the filling.
Oct 27 2008
Asian-Jewish Barbequed Chicken Recipe
Leave it to an East Village Jewish Deli to come up with an actual American/Jewish/Asian fusion dish! That is because the Second Avenue Deli has had a Chinese chef for many years. I have enhanced this recipe with even more Asian flavor. Although this recipe calls for baking and broiling the chicken, it is definitely better on a charcoal grill. Continue Reading »
Oct 24 2008
Chicken Vesuvio Recipe
Only in Chicago is this dish considered a classic. Made famous by old-time Chicago Italian restaurants such as the Rosebud, this Chicken Vesuvio dish easily can be adapted for those who observe Kosher laws. I have added my own touch to give it some extra pizzazz.
Oct 22 2008
Portuguese Garlic Fish Recipe
This exceptional garlic fish recipe comes from South Africa. It may be simple, but the flavor is fabulous. The marinade contains a lot of garlic, but because the garlic is cooked for a long time the smell is not overpowering. Fresh fish may be used instead of frozen. Portuguese garlic fish will keep for up to 5 days in the refrigerator, and it can be enjoyed either hot or cold. Continue Reading »
Oct 19 2008
Peri Peri Chicken Casserole Recipe
Peri-Peri is a hot or mildly hot seasoning, sometimes a prepared sauce, that is of Portugese origin. In South Africa, Peri-Peri seasoning is virtually a staple. It is much more than a mere hot sauce. Although not well-known in North America, it adds great flavor to many foods, especially chicken and fish. It is available in specialty stores and also from internet-based companies that sell South African products. Continue Reading »
Oct 16 2008
Creole Farfel Kugel Recipe
This is a great example of Jewish fusion from a chef who has taken a traditional but basically boring recipe and adds his own favorite spices. The result is a much more exciting version of an old Jewish recipe. Congratulations to Emeril Lagassefor adding new spirit to a tired standard. I have made a few changes of my own.
Oct 16 2008
South African Malay Curry Recipe
This recipe is a typical South African Malay Curry. The first Malay people in South Africa were brought as slaves from what is today Indonesia. As a result of the influence of the Malay and West Asians from the Indian sub-continent who came later, many curry dishes are popular in South Africa.
Oct 14 2008
Italian Chopped Liver Recipe
This recipe has been adapted from a description in Giuseppe Maffioli’s La cucina padovana, and is probably Ashkenazic in origin.
Oct 14 2008
Spicy Orange Beef Recipe
Long ago, I concluded that the best recipes are almost always simple recipes. If it takes more than a single page to provide cooking instructions, then I usually take a pass. When it comes to Chinese recipes, simplicity is essential. I like to stick to recipes of no more than 3 primary ingredients. In the case of this orange beef recipe, they are the beef, the green onions, and the orange peel. In that way, the ingredients remain distinctive. Except for the time required for marinating the beef, the actual cooking time is very, very brief.
Ingredients:
- 1 ½ pounds skirt steak, sliced into
¼ inch-thick strips
2/3 cup plus 3 Tablespoons water
½ teaspoon baking soda
3 Tablespoons dry Sherry
1 egg white
3 ½ Tablespoon cornstarch
2 Tablespoons vegetable oil
2 green onions, cut into ½ inch lengths (about 1/3 cup)
3 Tablespoons dried orange peel*
3 thin slices fresh ginger, chopped
1 long, thin fresh hot red pepper (optional), chopped
¼ cup chicken broth
3 Tablespoons light soy sauce
2 Tablespoons sugar
1 teaspoon sesame oil
4 cups oil
10 small dried hot red peppers, or to taste
Directions:
-
Place beef in bowl.
Combine 2/3 cup water with baking soda and pour over beef.
Refrigerate at least 1 hour or overnight.
Rinse beef thoroughly under cold running water. Drain well and pat dry.
Transfer to dry bowl.
Add 1 Tablespoon wine and egg white and stir briskly, using circular motion, until egg white is foamy.
Add 1½ Tablespoons cornstarch and 2 Tablespoons oil.
Combine green onions, dried orange peel, ginger and fresh red pepper in small bowl. Combine remaining 2 Tablespoons cornstarch and remaining 3 Tablespoons water in small bowl.
Add remaining 2 Tablespoons wine.
Blend in chicken broth, light soy sauce, sugar and sesame oil.
Heat remaining 4 cups oil in wok or heavy large skillet over high heat until almost smoking.
Add beef and cook about 45 seconds, stirring constantly.
Remove beef with slotted spoon and drain (do not turn off heat).
Return meat to wok and cook 15 seconds, stirring. Drain again.
Return meat to wok and cook 15 seconds, stirring. Drain well. (Repeated cooking will make meat crisp outside and juicy inside.)
Drain all but 2 tablespoons oil from wok.
Restore wok to high heat and add hot peppers, stirring until almost black, about 30 seconds.
Remove peppers with slotted spoon and discard.
Add green onion mixture to wok and stir briefly.
Add beef and cook, stirring constantly about 10 seconds.
Add wine mixture and stir until meat is well coated and piping hot, about 15 seconds. Turn into dish and serve immediately.
*For dried orange peel, remove peel of 1 orange, scraping all white pith form inside. Cut peel into 1-inch squares. Arrange on baking sheet. Let stand in warm place until peel is thoroughly dried, about 24 hours. Store in tightly covered container.
Oct 14 2008
Moroccan Chicken Soup Recipe
For those a little weary of traditional chicken soup, here is a Middle Eastern variation that is sure to bring a smile to your guests’ faces. It has a few surprises.
Ingredients:
- 8 cups clear chicken stock or broth
2 cups diced cooked chicken
1/3 cup red bell pepper, chopped into ¼ inch pieces
1/3 cup green bell pepper, chopped into ¼ inch pieces
3 Tablespoons fresh chopped dill
3 cups cooked Israeli couscous (sometimes called pearl couscous)
1 Tablespoon unsweetened cinnamon
Salt to taste
¼ teaspoon pepper
Fresh lime
Directions:
- Combine all the ingredients, except the lime in a large stockpot, and stir well.
Bring the soup to a boil, then reduce the heat and simmer for 2 minutes.
Squeeze 2 teaspoons of lime juice into each bowl before serving and garnish each portion with a slice of lime.
