Category Archives: Recipe
This week on A Taste of the Past, host Linda Pelaccio is joined by Roger Horowitz, an historian of American business, technology, and labor, and an expert on the nation’s food. He is the author of the book Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Arts and Traditions of the Table: Perspectives on Culinary History). Horowitz traces the history and dramatic rise of kosher food products, specifically how they made their way into American food culture and were later popularized in the mass market of consumer products.
Submitted by Aaron Weissman
Modernizing Old World Mediterranean Jewish Recipes
Submitted by Aaron Weissman
On this week’s episode of A Taste of the Past, host Linda Pelaccio speaks with chef and cookbook author Joyce Goldstein. For twelve years she was Chef and Owner of the ground-breaking Mediterranean Restaurant, SQUARE ONE, in San Francisco. A consultant to the restaurant and food industries, Joyce’s areas of expertise are recipe development, menu design, and staff training.
That’s the place to be Sunday evening after the lighting of the first candle of the Diane Kaplan Memorial Chanukkiah at the Great Falls Civic Center at precisely 5:30 P.M. Who knows, maybe one of the following 17 latke recipes from the Los Angeles Times will be served there, and become the new Aitz Chaim Congregation favorite.
EDITOR’S NOTE: This was a big hit at our potluck last Saturday evening.
Note From Wendy: I doubled this recipe but here is the base. Most of it came to me without many measurements (only the first 4 ingredients had measurements) but I will tell you approximately what I used:
1/2 stick butter
16 oz pumpkin (I used fresh pumpkin that I cooked and strained)
4 cups stock (I made my own vegetable stock)
1 bay leaf
sugar (I used about 1 tablespoon maple syrup instead of sugar for the double recipe but the amount of sugar is up to you)
curry (I used a tablespoon for the double recipe but the amount was not given to me in this recipe)
nutmeg (I ground my own and used about 1 teaspoon for the double recipe)
salt – a pinch
The recipe also calls for 2 cups sour cream that I didn’t use at all. I have made it using half and half and that was good too.
That is how the recipe came to me. I sautéed the onion in the butter, then added the rest of the ingredients, simmered for about 30 minutes and then used my blender stick to puree it (after I took out the bay leaf).
It came from my neighbor – we exchange recipes quite a bit.
Contributed by Wendy Weissman
EASY SWEET AND SOUR BRISKET
1 4-6–pound brisket
1 12-ounce jar of apricot preserves
1 envelope of dried onion soup mix
1. Place a large piece of extra-wide heavy-duty foil shiny side up in a roasting pan.
2. Sprinkle half the contents of the onion soup envelope on the foil.
3. Spread ½ of the jar of apricot preserves over the soup mix. Place the meat fat side up (if there is a fat side) in the pan over the preserves and dried soup mix.
4. Sprinkle the remaining soup mix over the meat, and dot with the remaining preserves, being careful that the spoon for the preserves never touches the meat.
5. Make a butcher’s fold with the foil: bring the long sides of the foil together and make 3 or 4 folds to seal close to but not tight on the meat. At either end, flatten the foil, fold up 2 times, fold the points in like you would wrapping a present, and then fold across the end 2 more times to seal the end. Repeat on the other side.
6. Place in a 300F oven and roast for 4 hours
7. Carefully open a corner of the foil and pierce the meat with a fork. If the fork goes in easily the meat is done. If not, seal foil and return to the oven for another 30 minutes. When the meat is fully cooked, carefully re-open the foil and pour the gravy into a container. Chill the meat in the foil in the refrigerator until it is cold. Freeze for later use, or slice the cold meat on a slight diagonal against the grain.
8. When ready to serve, skim the fat off the gravy, pour the gravy over the meat, place in a microwave-safe container and cover with plastic wrap, and microwave on high for 5-6 minutes or until heated through.
2 tablespoons vegetable oil
6 pounds beef brisket
1 onion, chopped
2 cloves crushed garlic
1 (1 ounce) package dry onion soup mix
1 pound dried apricots
PREP: 15 mins
COOK: 3 hrs 30 mins
READY IN: 3 hrs 45 mins
1. In a large heavy skillet, heat oil over medium high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
2. Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
3. Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
4. Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender. If necessary, bake for an additional 1/2 hour. Cut across grain to serve. Serves six.
Note: Try making this in a crockpot or slow cooker.
BRISKET WITH DRIED APRICOTS, PRUNES, AND AROMATIC SPICES
Total Time: 3hrs 30mins
Prep: 30 mins
Cook: 3 hrs
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.
2/3 cup quartered dried apricots, (about 4 ounces)
9 large garlic cloves
3-1/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
4-1/2-5 lbs flat-cut beef brisket
3 tablespoons olive oil
4 cups chopped onions
2 medium carrots, coarsely chopped
1 tablespoon minced peeled fresh ginger
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 cup dry red wine
3 cups homemade beef stock or 3 cups canned low sodium beef broth
2/3 cup pitted prunes, quartered
chopped fresh cilantro
1. Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in processor. Using on/off turns, chop to coarse puree. Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tablespoon apricot mixture. Press remaining apricot mixture into slits.
2. Position rack in bottom third of oven and preheat to 300°F
3. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and sauté until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture.
4. Add onions to same pot. Sauté over medium-high heat 5 minutes. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes.
5. Return brisket to pot. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.
6. Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices. Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer. Cool brisket uncovered 1 hour. Chill uncovered until cold, then cover and keep chilled overnight.
7. Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain.
8. Bring gravy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper.
9. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.).
10. Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.