Tag: Jewish

Cold-Busting Matzo Ball Soup

Ingredients: for the stock: 4 cloves garlic, crushed 2 parsnips 2 carrots 2 stalks celery 1 onion, quartered 1 bunch fresh parsley 1 large chicken, cut into pieces, skin/fat removed and reserved 2 quarts chicken stock for the soup: 1 onion, diced 6 garlic scapes, diced 3 cloves garlic, minced […]

Marak Kubbeh Adom (Beet Soup with Meat-filled Dumplings)

Ingredients: meat filling: 1 lb lean ground beef 1 onion, finely diced 2 cloves garlic, minced 1 bunch parsley, chopped 1 tablespoon ras al hanout, paprika or baharat sea salt freshly ground black pepper dumpling dough: 4 cups coarse semolina (not flour)* 2 cups water for the soup: 1 onion, […]

Rueben Sliders

Ingredients: 6 oz Swiss cheese slices, halved 15 oz potato slider rolls 3 lb corned beef* 1 cup sauerkraut Russian dressing: 1/4 cup minced dill pickle 1/2 small onion, minced 1/4 cup mayonnaise 3 tablespoons sour cream 2 teaspoons Worcestershire sauce white pepper Directions: Preheat oven to 350. Line a […]

No Ordinary Pot Roast

Ingredients: 12 oz frozen* pearl onions 3 lb beef bottom round roast 1 tablespoon smoked paprika 1 cup red wine 4 cups beef stock 3 cloves garlic, minced 6 oz tomato paste 1 tablespoon horseradish 2 bay leaves 3 carrots, cut into 3/4 inch chunks 3 parsnips, cut into 3/4 […]

Roasted Eggplant Matzo Brei-ttata

Ingredients: 2 eggplants, cubed and roasted* 8 eggs, beaten 6 sheets “Everything” or plain matzo, broken into bite-sized pieces 1 small onion, diced 2 cloves garlic, minced 8 oz crimini mushrooms, diced 1/4 cup milk 4 oz goat cheese sea salt freshly ground black pepper Directions: Preheat oven to 325. […]

Corned Beef Stuffed Cabbage

Ingredients: 1 very large head of cabbage 1 1/2 cups vegetable, chicken or beef stock 1 1/2 tablespoons grainy deli-style mustard for the filling: 1 cup vegetable, chicken or beef stock 1/2 cup kasha (buckwheat groats) 1 large onion, chopped 1 egg, beaten sea salt freshly ground black pepper 2 […]

Butternut Squash Fig-Orange Hamantaschen

Ingredients: for the cookie: 1/3 cup  butternut squash puree 1/3 cup oil canola oil 2 tablespoons fig preserves or jam (I used my homemade fig honey cardamom jam) 3/4 cup fresh-squeezed orange juice (I used Cara Cara oranges) 3 cups flour 1 1/2 tablespoon baking powder 1/4 cup sugar filling: […]

Cannoli Noodle Kugel

Ingredients: 12 oz dried wide egg noodles 1 cup mascarpone cheese 1 cup ricotta cheese 1 cup sour cream (regular or light) 2/3 cup PLUS 1 tablespoon sugar (divided use) 1/3 cup chopped candied Italian citron 6 eggs 1 tablespoon butter 1 tablespoon Cognac or brandy 1 tablespoon dry curacao […]

“Everything” Crescent Rounds

Ingredients: 1 (8 oz) can Pillsbury® Place ’N Bake® refrigerated crescent rounds 1/2 teaspoon dehydrated minced onion 1/2 teaspoon dehydrated minced garlic 1/2 teaspoon sesame seeds 1/2 teaspoon poppy seeds 1/2 teaspoon kosher salt 1 teaspoon olive oil Directions: Heat oven to 375°F. Remove the rounds from package, separate into […]

Zippy Corn Latkes

Ingredients: 2 11-oz cans Green Giant Steam Crisp Extra Sweet Niblets®, drained 2 eggs 1/4 teaspoon paprika 1/4 teaspoon freshly ground black pepper 1/4 cup flour 1/4 cup canola oil Directions: Place half of the corn and eggs in a blender and pulse until smooth. Pour into a medium bowl. […]