Recipezaar: Jewish (Ashkenazi),Main Dish recipes

One Pot Sweet and Peppery Noodle Kugel

Mon, 03 Jul 2006 20:21:45 -0400

From Goldie Satt-Arrow, posted for ZWT II '06. Remember to use kosher salt!! -- posted by Cynna

Orange "juicy" Roast Brisket

Tue, 08 Aug 2006 17:38:19 -0400

Haven't tried it yet but it's here for the future from a cookbook called "Good Yom Tov." I thought the tomato juice was an interesting ingredient here with the orange juice! I added the word "juicy" to the title because of that! -- posted by Oolala

Beth's Sweet and Sour Brisket

Wed, 20 Sep 2006 09:07:02 -0400

This is my friend's recipe. She got it from her friend Nina who got it from a kosher cookbook she received when she got married. -- posted by Oolala

Embarrassingly Simple, Utterly Delicious Chicken With Onions

Sat, 07 Oct 2006 18:01:09 -0400

This one is so easy, I'm embarrassed to enter it here. This recipe has gotten me thru impossible seasons with just too many guests, not enough help, and NOT enough time. It is truly delicious, and somehow, men, in particular, cannot get enough of it. I got this recipe from a friend, who got it from a friend, and so on. Please pass it along to another harried person. BTW, it is pretty versatile. If you don't have sweet wine, try some not so sweet wine and toss in something sweet (honey? sugar?) (not too much) to give it that nice flavor. You can use red or white wine. Whatever is laying around the house. -- posted by Sarah Chana

Tzimmes - a Sweet & Savory Jewish Stew

Sat, 14 Oct 2006 16:56:08 -0400

This sweet stew is a traditional Ashkenazi Jewish dish for Rosh Hashanah (Jewish New Year). It's a great showcase for fall vegetables and is straightforward enough for even an inexperienced cook to make. Serve in bowls as a stew, or plate it with brisket, roast chicken or roast beef as a side dish. -- posted by What's Cooking?

Brisket With Java

Tue, 24 Oct 2006 21:13:30 -0400

Found this on another website. It's from a woman in Westchester, NY. -- posted by Oolala

Brisket Pot Roast Style

Tue, 24 Oct 2006 21:20:55 -0400

This is from another website. -- posted by Oolala

Kasha Varnishkes - Jewish Buckwheat Groats With Noodles

Tue, 24 Oct 2006 23:38:50 -0400

This is my family's recipe for an Eastern European Jewish favorite. This side dish is traditionally made with bowtie noodles. It is flavorful and addictively delicious. Definitely not for the carb-shy! I am gluten-free and sadly, there are no gluten-free bowtie noodles on the market. If you are gluten-free, Hoffner's GF egg noodles or Glutano brand tagliatelle (made of maize) work best. Buckwheat, by the way, is not related to wheat and is gluten-free (and tasty). -- posted by What's Cooking?

Ginger Ale Brisket

Fri, 27 Oct 2006 17:32:53 -0400

Saw this on a website and thought it sounded interesting and easy. From Laurie Siegel, Cos Cob, CT. May be made ahead and frozen. -- posted by Oolala

Beef Brisket With Oranges

Fri, 27 Oct 2006 17:39:41 -0400

From a website for Diabetics. Makes 8 servings with leftovers. Sounds good but note that it contains walnuts and walnut oil just in case of nut allergies. -- posted by Oolala

Rye Brisket

Fri, 03 Nov 2006 17:38:34 -0500

Rye Bread that is! I like brisket and I like weird recipes that intrigue me. This is one of those! It's from Bubba's Kitchen With Love, Orange County, CA. This was submitted by Feryne Margolin. Not appropriate for Passover since it has bread it the sauce! I haven't tried this yet but here it is for the future. -- posted by Oolala

Brisket With Apple, Wine, Carrots and Onion

Sat, 04 Nov 2006 06:41:24 -0500

This is made in a cooking bag which allows for easy clean up. This is from Bubba's Kitchen with Love and was posted by Reba Fineman. It has an apple and apple juice as ingredients which is a bit different. Applesauce can substitute. I have used applesauce with brisket before (Brisket Supreme). -- posted by Oolala

Chopped Olives Appetizer or Light Dinner Fare

Sun, 05 Nov 2006 13:01:39 -0500

Olives are supposed to be a nutritionally perfect food - -- posted by carrie sheridan

Autumn Chicken

Thu, 30 Nov 2006 18:12:19 -0500

From the Empire Kosher Chicken Cookbook. I haven't tried it yet, but am including it here so that I don't lose it. It looks delicious to me. Let me know what you think. Cooking time includes 1 hour of marinating time. -- posted by Sarah Chana

Mmm..tender and Sweet Brisket and Tzimmes

Thu, 14 Dec 2006 17:02:50 -0500

Delicious and tender sweet brisket, I can't say enough about this dish, the flavors are amazing, makes you scream! Great for holidays, I served on it Passover (kosher for Passover).--UPDATED-- -- posted by Chef #347506

Merill's Brisket

Fri, 15 Dec 2006 16:29:40 -0500

My SIL had a family friend's recipe and lost it so many times. She got to the point where she was too embarrassed to keep calling her friend for it. She used her memory and searched for other recipes like it and this is what it has evolved into! Merill said in the summer, she makes it on her grill in a foil pan but then adds more liquid. Also, you can use Splenda brown sugar if you wish. This is a sweet and tangy recipe. -- posted by Oolala

Choucroute Garni a La Juive

Sun, 17 Dec 2006 14:35:52 -0500

This is a kosher variant of Choucroute Garni that I have yet to try but that sounds tasty. Times are estimated and do not include cooking time for the corned beef. If you have difficulty locating juniper berries, you can get them from Penzey's Spices at www.penzeys.com. For the wine, I'd suggest using a dry Riesling or a Pinot Gris--something along those lines. -- posted by Halcyon Eve

Potato Latkes (Jewish Potato Pancakes) - Gluten-Free

Tue, 19 Dec 2006 16:54:34 -0500

A delicious gluten-free adaptation of a traditional family Chanukah recipe. Serve with sour cream and applesauce. TO MAKE GLUTEN-FREE: The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. TO MAKE WITH REGULAR (WHEAT) FLOUR: Use only 1/2 cup of unbleached all-purpose white (wheat) flour. -- posted by What's Cooking?

Parsnip and Carrot Latkes (Vegetable Pancakes)

Wed, 20 Dec 2006 20:40:58 -0500

A new twist to a traditional Jewish dish - Serve instead of potato latkes at Chanukah, or in addition. These vegetable pancakes are beautifully colorful and very tasty. They go wonderfully with sour cream. The gluten-free rice flour mix I use is 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour), 1 cup tapioca starch - Use just one cup of this mixture. If you can eat gluten, use just 1/2 cup of matzo meal instead. -- posted by What's Cooking?

Celery Root and Potato Pancakes / Latkes - Gluten-Free

Fri, 22 Dec 2006 16:59:57 -0500

This recipe combines the distinctive taste and wonderful crunch of celery root with the usual starchy Russet potatoes. I loved the flavor and the texture, they taste wonderful when topped with applesauce. This recipe is gluten-free if you use a gluten-free flour mix instead of matzo meal. These freeze well, so make extra! -- posted by What's Cooking?

Mom's Break-The-Fast Kugel

Tue, 09 Jan 2007 15:31:45 -0500

This is a recipe we've been eating for years after the Yom Kippur fast. It's deliciously sweet and a crowd pleaser every time. Subsitute lite sour cream and low fat cottage cheese to minimize fat and calories - no one notices the difference. Enjoy! -- posted by Mrs. Grosh

Grandma's Egg Noodle Kugel

Mon, 22 Jan 2007 21:25:25 -0500

This is very similar to my grandmother kugel she would always make me growing up. D-Licious!!! -- posted by Chef Boy -R-Ed

Brisket of Beef for Feasts

Thu, 25 Jan 2007 18:53:52 -0500

It is from one of my cookbooks in the "For Feasts" section so hence the name. This has garlic, onions, chili sauce, beef broth, Worcestershire and brown sugar. Seems like a very versatile recipe. You can add red potatoes, cut carrots, parsnips or turnips into juices during last hour of cooking if you desire. -- posted by Oolala

Apple Cider Brisket

Mon, 29 Jan 2007 21:50:39 -0500

From "Adventures in Jewish Cooking" by Jeffrey Nathan. I found this in the paper. Cook and serve the NEXT day which I didn't include in the cook time.*Variation in "Jewish Cookery" by Leah H. Leonard is similar but instead of using rosemary and thyme for the spices, her recipe uses 1/8 tsp. ginger, 1/8 tsp. allspice and 2 bay leaves instead. Just thought I'd post this here too. -- posted by Oolala

Spiced Beef Stew With Carrots and Mint

Tue, 27 Feb 2007 23:09:54 -0500

Got this in an email for a recipe exchange. Sounds delicious with an interesting combination of ingredients. Would be a nice Shabbat meal and the ingredients are in line with Sephardic cooking. You can make this ahead of time and reheat in a crockpot or on the stove too. -- posted by Oolala

Baked Beef Brisket in Wine

Sun, 11 Mar 2007 21:51:43 -0400

From "On your Mark...Get Set...SNOW! This is a collection of favorite recipes from the athletes, families, volunteers and staff of the 1989 International Winter Special Olympics. This was submitted by E.J. in Nevada. -- posted by Oolala

Passover Brisket by Emeril

Tue, 20 Mar 2007 22:30:17 -0400

From The Cooking Network, 2000. You could make this anytime! Uses Essence-reicpe here too. Brisket is better if made a day in advance. -- posted by Oolala

Cocktail Meatballs in Saffron Sauce (Passover)

Thu, 22 Mar 2007 21:45:57 -0400

From an online post for Passover by Manischewitz. You can make it without Passover ingredients too year round. I haven't made this yet but wanted to share it. This can also be served as a main dish for about 4 servings. -- posted by Oolala

Nirvana Chicken (Passover)

Wed, 11 Apr 2007 21:02:09 -0400

From a magazine called Reform Judiasm, Spring 2007 as a suggestion for Passover. The photo is fantastic. McCormick makes the red curry powder but it is a blend of spices that includes: cumin, cardamom and hot red chili powder. Use almonds for Passover or peanuts if not using for Passover. -- posted by Oolala

Braised Lamb Shanks in Orange-Merlot Sauce (Passover)

Thu, 12 Apr 2007 14:58:05 -0400

From Reform Judaism magazine, Spring 2007. "Since leg of lamb is technically not kosher (because the sciatic nerve runs through it), lamb shanks are the meat of choice when you want a flavorful lamb dish on your seder table. Slowly braising the shanks in an aromatic liquid flavored with kosher wine yields a moist, tender, fall-off-the-bone delicacy". This requires at least 2 hours (to overnight) marination. FYI-in Israel, and in some other parts of the world, the sciatic nerve is removed from the leg of lamb by butchers thus making it kosher! It is not kosher in the United States. -- posted by Oolala

Lentil Soup

Mon, 16 Apr 2007 21:44:58 -0400

Gourmet Lentil Soup -- posted by Parthenia

Igor's Cholent (A Guy Version That Even a Woman Likes)

Thu, 19 Apr 2007 17:02:34 -0400

One of our energetic shul members developed this variation of another shul's cholent recipe to feed our teeming masses. (Ok, they don't teem and they are not masses, but you get the idea.) Everyone loves it. I suspect it could easily be reduced for family size. I WANTED TO ADD TWO LOAVES OF FROZEN KISHKE TO THE INGREDIENT LIST BUT THE ZAAR DATABASE DOESN'T RECOGNIZE KISHKE AS A FOOD. (I know that many people feel the same way about it!) If you do add the kishke, cut it into 2" slices and add it at the end. It will sort of dissolve and be delicious. Lemme know how it goes. -- posted by Sarah Chana

Roasted Chicken With Grapes and Fresh Ginger

Sat, 19 May 2007 21:57:40 -0400

A wonderful way to prepare your chicken based on an old Jewish recipe very moist and tender. -- posted by TERRY DAVIS in Summerville, SC.

Amy's Grandma's Stuffed Cabbage Holoptchis (Omac)

Tue, 05 Jun 2007 17:32:29 -0400

My friend gave me this recipe this morning and I have it simmering now! It sounded like my Grandmother's style. I used the frozen cabbage method for the leaves so I'll give the recipe that way. You need to put them in the freezer over night. If not, you could boil the leaves gently for a few minutes and then let the cabbage cool before handling and taking off the leaves. I added 1 undiluted can of tomato soup (even though that's not a listed ingredient) to my sauce mixture because I wanted a bit more "sauce." I also added some garlic powder shakes to the meat mixture. This could easily be halved but the recipe makes enough for 2 dinners for a family of 4 so I would eat half and freeze half for another day since stuffed cabbage freezes well. I used the Splenda brown sugar. It tastes just like my Grandma's did! My DH loved it. My kids weren't into the cabbage part! -- posted by Oolala

Grandma Elaine's Unstuffed Sweet & Sour Cabbage

Wed, 20 Jun 2007 22:27:56 -0400

It is not lightly that I post this recipe. This is not a cookbook or kicked around recipe. This is an authentic HEIRLOOM recipe that has been passed down through my family for ages. Each generation has improved and tweaked the recipe slightly (I suggested brown sugar instead of white). Let me know if you enjoy eating this as much as I do! -- posted by Chef Daddy Pete

Mom's Jewish Braised Fresh Beef Tongue

Sun, 15 Jul 2007 22:24:05 -0400

I grew up eating tongue. It was one of our favorite meals. If you like tongue you will love this. True comfort food! -- posted by Nana Amy

Old-Fashioned Pot Roast (Gedaempfte Fleisch)

Sat, 28 Jul 2007 15:47:37 -0400

From Jewish Cookery by Leah H. Leonard. I haven't tried it yet but it sounds familiar except for the green pepper. -- posted by Oolala

Golden Apricot Marinated Chicken

Wed, 08 Aug 2007 22:37:08 -0400

This defies description. It is so delicious and great for busy times when you want to make things in advance. I was once told by a real gourmand: This chicken rocks! It is so easy to make and no one will believe you didn't slave in the kitchen for hours. -- posted by Mrsspeevs

Rachel Sandwich

Tue, 21 Aug 2007 21:40:06 -0400

Sister sandwich to the Reuben. -- posted by Alan in SW Florida

Aunt Linda's Brisket

Tue, 11 Sep 2007 20:19:33 -0400

From a community cookbook. Uses white wine, brown sugar, apple cider vinegar, an onion soup packet, and chili sauce. -- posted by Oolala

Sweet-And-Sour Flanken

Tue, 11 Sep 2007 20:20:14 -0400

Flanken and brisket were popular cuts of meat with Jewish immigrants from eastern Europe at the turn of the 20th century, and frequently appear on Jewish holiday menus. From Eric and Bruce Bromberg of Manhattan's Blue Ribbon Restaurant, and posted in The Denver Post. -- posted by gregory schulte

Someone's Grandma's Brisket

Tue, 11 Sep 2007 20:25:31 -0400

From a community cookbook. Sounds easy and yummy with honey, ketchup, mustard powder, onion, paprika, red wine and coke! Imagine that! I love brisket so I can't wait to try this one. Best if marinated overnight. -- posted by Oolala

Eggplant Meat Lasagna

Mon, 17 Sep 2007 20:02:48 -0400

I had been planning on making a meat pie with ground meat and puff pastry dough for a dinner party, but 2 hours before the party, I realized that instead of buying pastry sheets, I had bought pastry shells, which would never work. So after the compulsory freak out, I created this dish and was glad I did, because we finished every drop! -- posted by Mrsspeevs

My Doctor's Mama's Chicken Soup

Sun, 30 Sep 2007 21:37:22 -0400

Women often ask me for my chicken soup recipe. I actually got it from my doctor's mama. If you have a sore throat, aches, fever, feel yucky all over, make this soup and have bowls. It will make you feel better. Even good for days when you have the blahs...ahhh..comfort food at it's best, just like Mama's! -- posted by BamaKathy

Poached Fish in a Cream Tomato Sauce

Tue, 16 Oct 2007 00:00:14 -0400

From "Cooking Fun" submitted by Goldie Singer (1950), Fairlawn, NJ. I copied this from a friend's cookbook. It was her MIL's cookbook. -- posted by Oolala

Sweet Brisket

Wed, 31 Oct 2007 17:15:18 -0400

This is my Jewish mother-in-law's recipe for brisket. My kids call it "Magic Meat", so tasty. Need to plan in advance; tastes even better if allowed to marinate overnight before baking. -- posted by wirkwoman1

Gyro Meat and Tzatziki Sauce

Thu, 15 Nov 2007 00:18:45 -0500

Excellent! This is just like the Gyro that use to be made on E 9th Street across the from (This Is the Ohio State University) Steeb Hall in Columbus Ohio. Go Bucks! Very,Very easy to make! Great for the next time we challenge for a Football,Basketball or Womens Basketball National Championship! Just great anytime for a fun gathering or family and friends. -- posted by Moontan Master!

Shabbat Chamin / Cholent (Meat and Potato Stew)

Sat, 01 Dec 2007 15:07:42 -0500

This is one of the most forgiving recipes you will find. It's hard to go wrong here. Observant Jews cannot cook on the Sabbath, and yet it has always been tradition to serve a hot meal on Saturday after returning from Synagogue. This is the heart of Jewish cooking - no finesse, no mess, no fanciness. Just a hearty meal that is economical, delicious, and will keep you full for an entire day! Enjoy! -- posted by AniSarit

Israeli Roast Duck (Or Chicken)

Wed, 05 Dec 2007 03:41:47 -0500

I love this recipe and it goes very well with Latkes and applesauce for a yummy Hanukkah meal. The original recipe that I posted here is for duck but I have made this with a roaster chicken with wonderful results. From New Jewish Cooking by Elizabeth Wolf Cohen. -- posted by Ilysse

Leek, Potato & Caraway Latkes With Spiced Sour Cream

Mon, 10 Dec 2007 18:35:10 -0500

Aromatic caraway seeds, which add a nutty licorice flavor, may be omitted from the recipe, if you like. The spicy sour cream sauce cools and adds heat at the same time. CookingLight Magazine, December 2001 & 2007 edition. -- posted by Manami

Butter Pastry Dough (Gourmet Magazine)

Thu, 27 Dec 2007 19:35:42 -0500

This is a simple and foolproof recipe from Gourmet Magazine (May 1995) makes a light and flaky crust every time. Makes enough dough for one pie crust. This dough can be used to prepare the Tomato and Onion Tart recipe I have on here. -- posted by blucoat

Easiest Noodle Kugel

Thu, 27 Dec 2007 19:42:59 -0500

This is a modified version of a recipe from Bon Appétit Magazine (November 1998). This recipe is great because you don't have to precook the noodles. You can also make it without the cornflake topping if you prefer. -- posted by blucoat

Brisket of Beef in Tomato Onion Gravy (Crock Pot)

Tue, 22 Jan 2008 21:43:39 -0500

From Delicious and Dependable Slow Cooker Recipes by Judith Finlayson. *You can make this overnight and once cooked, you can refrigerate it. When meat is cooled, slice thinly. Place in a Dutch oven, cover with sauce and reheat on stove top over medium-low until hot and bubbling. -- posted by Oolala

Lox and Cream Cheese Scrambled Eggs

Tue, 29 Jan 2008 01:05:20 -0500

I made up this recipe last week and everyone loved it! It's so fast and easy and probably even tastier with regular cream cheese. I used Jarlsberg but you can use any cheese you like. Good recipe for those following a low-carb diet. -- posted by blucoat

Cholent D'or

Tue, 19 Feb 2008 00:13:14 -0500

This cholent is a very special veggie cholent that I have spent the past 9 months or so trying to perfect. Cholent was always something that I looked forward to having, but when I went vegetarian, I found it extremely hard to differentiate between "veggie cholent" and just another variety of bean/barley stew. Something was missing from all of those recipes, and I would like to say that I have finally found an acceptable replacement. Also good for those who just want to try something new. Enjoy! Notes: One thing about this cholent that is absolutely necessary is the brown sugar in the sauce. Please don't omit it! It adds a unique savouriness to the final dish that really helps this taste more like a real cholent. If you try to avoid sugar in recipes, try substituting agave nectar (very scant 1/4 cup) or if veganism is not a concern, substitute honey. -- posted by .ryan.

Galician Jewish Ghetto Cholent and Kneidl

Fri, 29 Feb 2008 19:23:26 -0500

This recipe comes from my grandmother's recipe box. She collected recipes from all over the world and this one comes from East Galicia, now a part of Western Ukraine. -- posted by Celticevergreen

Chicken Fricassee With Meatballs

Tue, 04 Mar 2008 01:13:55 -0500

This dish is traditionally made with leftover bits of chicken (necks, feet, etc), but are harder to get than the breast these days! So this recipe calls for a whole chicken, cut up. Tomatoes are not authentic at all (but I like them) - they are a North American addition! Instead, to retain authenticity, eliminate the tomatoes and stir in 1tsp paprika before you add the chicken pieces and 1-1.5 cups water after you've added the chicken. The fricassee is delicious either way! For the meatballs, you can use ground beef, but I use ground turkey instead to make this healthier. -- posted by AniSarit

Veal Brisket in a Pressure Cooker - Fast, Easy and Wonderful

Thu, 06 Mar 2008 12:10:56 -0500

This comes out so good !! Not a drop will be left. -- posted by petlover

Savory Matzo Brei

Fri, 21 Mar 2008 18:14:36 -0400

Easy for adventurous cooks but family friendly. Just another way to prepare matrzo brei! Mushrooms and herbs have been added to this traditional breakfast treat, which we sometimes have for lunch. This is a slight change of pace for the regular matzo brie with the caramelized onions, mushrooms and rosemary and thyme. Marth Stewart. I hope you wil enjoy as much as we did. -- posted by Manami

Bubbie's Matza Lasagna for Passover

Tue, 25 Mar 2008 21:40:36 -0400

My kids always come rushing to the table for this one. We like the taste and texture that the matza develops in this better than traditional lasagna noodles. -- posted by scancan

Crispy Fish Sausages

Mon, 31 Mar 2008 01:30:07 -0400

A delicious Hungarian dish that we just love! Serving size and yield is a guess. -- posted by Pneuma

Chicken Ghiveci (Romanian Braised Chicken)

Thu, 10 Apr 2008 00:37:30 -0400

This is a Romanian chicken dish that we love having with either bread or rice. DH would whip up a lot to last us for days so we don't need to cook much and we never get bored with it. Dried spices are used here to speed up preparation time and preparation time here assumes that the chicken has already been cut. -- posted by Pneuma

Sweet and Sour Meatballs

Mon, 05 May 2008 22:08:34 -0400

Made with crushed Tam-Tams which are crackers. From Kosher Tasty Meals.Posted by Lisa Shatz. Here for safe keeping. Can also be an appetizer. -- posted by Oolala

Skillet Sweet & Sour Stuffed Cabbage Wannabe

Tue, 13 May 2008 18:51:39 -0400

A friend's gift of a cabbage from his garden had me scrambling for a recipe. I love stuffed cabbage but not the work. So with a little bit of this and that, this one pot meal was born. DH loved it and gleefully devoured left overs. -- posted by Glori-B

My Schnitzel Recipe, (Or Fried Chicken Tenders)

Fri, 30 May 2008 19:26:14 -0400

B"H This recipe makes an awesome crunchy fried chicken tender. Everyone raves about how good this schnitzel is. It's just a modification of the recipe my mother used for fried chicken, but using matzo meal instead of flour. I make several pounds at a time and freeze it for later use. It freezes well and is great hot or cold! -- posted by Ashrei

Red-Wine Braised Beef Brisket W. Horseradish Sauce (Sara Moulton

Tue, 05 Aug 2008 19:11:18 -0400

This recipe is from Sara Moulton's Chanukah show on TV Food Network (the recipe can be found there, along with her story of the family connection this recipe has for her). I've included it because it's a personal favorite and because it reminds me of my mother's recipe ... except, of course, my mother's must taste better (everyone's mother makes the best ...). Sara's discussion includes a very good description of brisket from a butcher's (and consumer's viewpoint) ... you can find similar great informaton in Molly Stevens' Braising book (an IACP and Beard Foundation prize winner, so well worth having). The portions are based on a 5.5 lb brisket, 10% shrinkage during cooking and a 6 oz portion serving (10 servings). I often find people go for 8-10 oz, so don't be surprized if this turns into 7-8 servings! BTW, as with most braises, it tastes even better the next day -- I often make it a day ahead to let the flavors marry overnight ... To answer a few basic questions: the strategy here is that we will coat the brisket with a seasoned flour to create a crust and seal in the juices. We will then create a vegetable base (broth) on the stovetop, reduce it to concentrate its flavor, then reliquify it with chicken broth to braise (cook in a relatively small amount of liquid) the brisket to complete tenderness. This sounds complicated, but its really not ... and the layers of flavor are just amazing!! The horseradish sauce is made separately, on the cooktop. Variations: (1) Skip the horseradish sauce and use the pan sauce. Either one is great. (2) Skip the oven and use a slow cooker to do the braising. No fuss and keeps the kitchen cool and the oven clean. You will still need to do a fair amount on the cooktop. Each slow cooker has different temperatures, but I'd suggest starting at about 4-6 hours at high heat and using at a minimum a 5 qt cooker. (3) Kosher brisket and kosher wine makes this a kosher main course. (4) For Passover, replace the flour with matzoh meal. -- posted by Gandalf The White

Brisket in Sweet-And-Sour Sauce

Sat, 04 Oct 2008 19:16:08 -0400

My friend Deb sent this to me from the NY Times, 2002. Adapted from ''Levana's Table,'' by Levana Kirschenbaum (Stewart Tabori & Chang, 2002) . 3 hours plus overnight refrigeration. -- posted by Oolala

Easy Brisket for Holidays or Anyday!

Tue, 28 Oct 2008 01:13:53 -0400

This has been in my family for many years. I usually double the hot sauce because I like a bit of bite. It always turns out incredible and makes delicious leftovers. In fact I often use the leftovers for Shepherd's pie. Freezes well too. It will work in the slow cooker to perfection. An all-round winner. Enjoy! -- posted by Karen in Toronto

Stuffed Breast of Veal

Tue, 04 Nov 2008 22:33:19 -0500

An Ashkenazic Jewish classic -- posted by DrGaellon

Salmon and Whitefish Cakes (With Horseradish Cucumber Sauce)

Mon, 10 Nov 2008 23:53:15 -0500

The combination of salmon and whitefish is delicious (and pretty). The recipe is from Diane Rossen Worthington and was published in Bon Appétit Magazine (April 2008) and is a great alternative to traditional gefilte fish. If you are preparing the accompanying sauce add the horseradish a little bit at a time as just a little goes a long way. -- posted by blucoat

Bubbe's Meatball Dinner

Mon, 17 Nov 2008 21:57:40 -0500

A recipe from the recipe box my Bubbe left behind after she passed away. I treasure her recipes! -- posted by JJRsGirl

Nana's Brisket

Thu, 27 Nov 2008 00:40:56 -0500

This is my grandmother's brisket recipe and the sauce is especially good on kasha varnishkes. I like making it in a crockpot, but my mother still makes it on the stovetop or in the oven, which are both good options. If you can't find Washington's Rich Brown Seasoning (try online), beef bouillon powder can be substituted (but it won't be as good!) The sauce is thin, and I've tried thickening it before, but it isn't as good. -- posted by Shana C

Middle Eastern Chicken Schnitzel

Tue, 16 Dec 2008 18:35:32 -0500

Schnitzel came to Israel via immigrants from Austria and is very popular in the restaurants across the country. This recipe takes the common schnitzel and gives it a Mediterranean twist. -- posted by Celticevergreen

Joan Nathan's Favorite Falafel

Sun, 11 Jan 2009 22:50:47 -0500

From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina sauce (made from ground sesame seeds), harissa hot sauce, pickled turnip, or sauerkraut. In fact, all types of pickled fruits and vegetables (including regular dill pickles, eggplant, mango) work really well! If you can't find tahina sauce, you can serve with hummus or a yogurt sauce. Chickpeas need to soak overnight, and chickpeas mixture must be refrigerated for a few hours. -- posted by blucoat

Carrot Tzimmes

Sun, 18 Jan 2009 01:45:27 -0500

Tzimmes is one of the dishes served on Sabbath and festivals, especially Rosh Hashanah and Succoth. This savoury-sweet fruit and vegetable stew has rich, melting flavours, and is best made a day in advance, to allow the flavours to mellow. -- posted by English_Rose

Iraqi Style Tabyeet Chicken

Thu, 22 Jan 2009 01:02:26 -0500

This recipe is a variation on an overnight Jewish Sabbath dish that appears throughout the Middle East. This is an Iraqi Jewish version. -- posted by Celticevergreen

Rice Stew for Shabbos (Shabbat) Lunch

Thu, 29 Jan 2009 16:43:31 -0500

Found this on a message board posted by an Orthodox Jewish woman. The long cooking time is due to the fact that we do not cook on Shabbat and therefore, if we want hot food on Shabbat day (Saturday), we put it up on Friday b4 sundown... There is a note on the recipe that says that long grain rice bursts and becomes too mushy...The ingredient list won't let me suggest flanken as an alternative meat :( it should read 1 lb boneless chuck or flanken... -- posted by Ilysse

Beef Stew/ Cholent for Crock Pot

Fri, 27 Feb 2009 01:00:42 -0500

I worked on my stew recipe for several years before I perfected it to what it is today! Every time I serve this for Shabbat lunch, it's completely devoured. It's ultra simple and always comes out great. If you're making this for shabbos, cook it fully Friday afternoon and keep the crockpot on the "warm" setting until serving. You can also make the recipe by substituting one can of chicken stock with a can of beer. -- posted by Mirramar

Joan Nathan's Classic Israeli Schnitzel

Thu, 12 Mar 2009 00:28:30 -0400

This recipe is from Joan Nathan's book "The Foods of Israel Today". It's a basic recipe and you can add whatever spices you like. Paprika is standard. Cumin is nice, as are garlic, turmeric, cardamom, and za'atar. Enjoy! NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside. -- posted by blucoat

Brisket With Dried Apricots, Prunes & Aromatic Spices

Thu, 19 Mar 2009 01:20:04 -0400

This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions before beginning. -- posted by blucoat

Greta's Fried Fish With Curry Sauce - Passover

Sun, 29 Mar 2009 20:09:32 -0400

This is a firm family favourite from my MIL. -- posted by Wendys Kitchen

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

Easy Cholent

Wed, 08 Apr 2009 14:24:18 -0400

A simple cholent made with canned beans. Put in the crock pot just b4 shabbat (Friday) and eat for shabbat lunch (Saturday). The meat can be anything from beef cubes to short ribs to brisket. Use fresh potatoes if you wish. -- posted by Ilysse

Matzahbrai / Matzohbrai / Matzia

Sun, 12 Apr 2009 02:10:25 -0400

My grandpa's recipe for a matza and eggs pie. -- posted by Jungle Cookbook

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- posted by blucoat

Dairy Matzo Lasagna

Mon, 13 Apr 2009 18:03:37 -0400

Adapted from a recipe on Martha Stewart's website. -- posted by DrGaellon

Scacchi (Passover Lasagna)

Mon, 13 Apr 2009 18:06:48 -0400

Adapted from a recipe in Joyce Goldstein's _Cucina Ebraica_. This Italian-Jewish recipe is layered like a lasagna, with both a meat and vegetable filling. No cheese or tomato sauce here, and matzos are used in place of noodles. -- posted by DrGaellon

Terra Chip Chicken Breasts

Sun, 19 Apr 2009 23:56:17 -0400

This is a quick, easy and yummy recipe that is like a gourmet version of chicken schnitzel. From the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). Tips: To crush chips and still maintain texture, put them into a sealable plastic bag and use a rolling pin for crushing. For a finer texture, crush chips in a food processor. -- posted by blucoat

Double Mushroom Chicken

Mon, 20 Apr 2009 01:18:47 -0400

This chicken is superb. Your guests won't be able to guess what the great topping is made of. the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). To reheat, cover pan with foil. -- posted by blucoat

Comforting Cabbage Apple Kugel

Wed, 22 Apr 2009 00:25:16 -0400

This is a wonderful, mildly sweet kugel from Crescent Dragonwagons cookbook, "The Passionate Vegetarian". The cabbage, slowly cooked, almost caramelizes. You can add ¾ tsp. cinnamon and/or ½ cup toasted chopped walnuts or almonds. -- posted by blucoat

Grilled Falafel

Wed, 22 Apr 2009 15:30:45 -0400

This delicious and healthier version of falafel is from Faye Levy's wonderful cookbook "1000 Jewish Recipes". -- posted by blucoat

Stage Deli's World Famous Cheese Blintzes

Mon, 25 May 2009 22:39:02 -0400

Recipe is for the renowned blintzes at New York's Stage Deli. It was printed in an old Gourmet Magazine (January 1997). Serve with sour cream and sugar as toppings, and with assorted fruit jams. You can also sautee this in a crepe pan or skillet rather than baking. -- posted by blucoat

Passover Brisket

Sat, 06 Jun 2009 02:56:01 -0400

Here, in America, brisket is the traditional centerpiece of Jewish holiday feasts. This entree is kosher for Passover (or can be used for any other feast). It's best to make the brisket the day before you plan to serve it. By eHow Holidays and Celebrations Editor, How to Make Passover Brisket.;) -- posted by Manami

Jewish Stuffed Cabbage Ala Grossingers Hotel -- the Best!!

Wed, 24 Jun 2009 10:24:05 -0400

This is my adaptation of the recipe found in "The Art of Jewish Cooking" by Jennie Grossinger. GROSSINGERS was a hotel in the Catskills ( Upstate NY) . The Catskills ( there were many hotels there ) was known as the "Borsht Belt" because the hotel guests were mostly Jewish ( of European descent) . i have made a few modifications: The original recipe in the book calls for canned tomatoes simmered with beef bones: I use canned tomato sauce. The original recipe call for 2 Tb of honey only: I use 2 Tb honey + 1 Tb. brown sugar. The original recipe cooks it all in the heavy pot: I use an oven. The original recipe calls for chicken fat: I use olive oil. I start cooking the cabbage and while its cooking, I prepare the meat and the sauce-this saves some time ( a little bit anyway..) This stuffed cabbage recipe has a bit of sweetness but its not too sweet like many other recipes. I usually serve this with salad and crusty bread. -- posted by petlover

Grandma Selma's Brisket

Sun, 09 Aug 2009 21:36:35 -0400

This recipe was Russ Pillar's grandmother's recipe and this is his modern take on her recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola & chocolate) to recreate her dish and this is the version he came up with.;) From Editor's Picks: Michelle Shih's Favorite F&W Recipes, Holidays: Passover in Sawtooth, published in the April 2004 edition. There is a 12 hour marinating time. -- posted by Manami

Won Ton Wrapped Chicken With Apricot Dipping Sauce

Thu, 10 Sep 2009 14:58:17 -0400

This is a great appetizer or main dish from "Kosher By Design" by Susie Fishbein. The sweetness makes it perfect for Rosh Hashanah. To make a pareve recipe, replace the chicken with 2 cans of salmon (skins and bones removed). Although this is a very easy recipe, the chicken must marinate for at least 8 hours so start this one the day before. For a healthier option,you can bake these in the oven. Serves 8 as a main course. -- posted by blucoat

Bubbe's Latkes

Mon, 28 Sep 2009 16:02:17 -0400

from Guideposts Dec. 2007 -- posted by Chef #1298498

Vegan Zucchini and Potato Latkes

Tue, 27 Oct 2009 11:52:27 -0400

I made this the other day and really enjoyed this recipe. It's Vegan but if you want to use eggs instead of tofu it will work out fine. I used coconut oil in this because it not only lends a really nice flavour to the latkes but it can handle high heat. -- posted by Chef Joey Z.

Marinated Brisket

Thu, 12 Nov 2009 00:30:07 -0500

Yummy brisket recipe. They actually licked the platter! -- posted by Chef #1444384

Potato & Cheese Latkes With Apple-Pear Sauce

Sun, 06 Dec 2009 11:16:25 -0500

I found these online about 6 years ago and never posted them. What I like is that they are savory and a combination of both cheese and potato.The potato-cheese latkes prep time = 15 mins & frying time = 10 mins per batch. The apple-pear sauce prep time = 10 mins & cooking time = 20 mins. While there is nothing like the traditional applesauce and sour cream, here's this variation - easy to make and tastes great!!!!;) -- posted by Manami