Main Courses

Egg in the Basket

My bubbie made this for breakfast every morning I slept over!

Ingredients:

Egg
Challah
Butter
Salt & Pepper

Preparation:

1. Poke a hole in challah slice
2. Butter in a pan, and add the challah
3. Crack egg in the hole
4. Season with salt & pepper
5. Flip challah (depending on how runny you want the egg)

Serve & eat!

This post was submitted by Seth Linden.

Bubbie’s French Toast

The secret is in the poppy seeds.

Ingredients:

Challah with poppy seeds
Milk
Eggs
Butter/Olive oil
jam

Preparation:

Dunk the sliced challah with poppy seeds in the milk and egg mixture. Fry bread in butter/olive oil until golden brown. Serve with jam. Delish!

This post was submitted by Phyllis Westling.

Green Bean Casserole Plus

The original family recipe called for frozen green beans. I loved it but felt it was a touch bland so switched to fresh veggies and added garlic and pepper. An old girlfriend said she liked to add pasta, so I tried it out and people love it!

Ingredients:

16oz fresh green beans
1 bunch fresh broccoli (or asparagus)
1 cup friselli pasta
2 cans/small boxes condensed mushroom soup
8oz fried onions
Garlic Powder
Pepper

Preparation:

Blanch green beans and broccoli. Cook pasta as directed. Mix vegetables and pasta with 6oz of fried onions and condensed soup. Mix in garlic and pepper. Bake at 350 degrees for 30 mins. Sprinkle rest of fried onions on top 5 mins before serving.

This post was submitted by Puppett.

Salmon Alaloo

 

I am my own Bubbie. I make my own comfort food.

Ingredients:

Salmon
Onion
Garlic
Asparagus
Lemon juice
Hot pepper

Preparation:

Saute onion, garlic, asparagus and hot pepper. Squeeze in lots of lemon. Cook salmon on skillet to taste.

This post was submitted by Lu Zana.

Peanut Butter & Jelly

 

Ingredients:

Peanut butter
Jelly
Bread
Love

Preparation:

Spread peanut butter on one slice of bread. Spread jelly on the other slice. Mush breads together. Serve with milk or milk alternative.

This post was submitted by Daniel 1.

Aunt Pat’s Brisket (my updated version, based on Grandma Sadie’s original recipe)

Ingredients:
1 kosher brisket of beef (4 to 10 pounds)
2 to 3 large yellow onions, sliced
3 or 4 cloves garlic
2 16-ounce jars tomato sauce
2 cans or 3 cups beef broth
olive oil (or canola oil) – approx. 2 tablespoons
a few white potatoes, peeled and cut into small pieces
1 tablespoon sugar (approx.)
optional:
a few carrots, peeled and sliced
a cup or so of string beans

Preparation:

Heat oil in large pan (preferably a frying pan or deep pot for which you have a lid).
Sautee garlic and onions until yellow and slightly softened. Push onions to sides of pan, put meat in center and sear on high until well browned all over.
Add approximately equal amounts of tomato sauce and beef broth to pot. Stir to combine well.
Add several cut up potatoes, as well as the string beans and sliced carrots, if desired. The latter vegetables are totally optional, but the potatoes help thicken the gravy.
Cover the pan and reduce heat so that the gravy simmers. Cook for 1 ½ to 2 hours, turning the meat occasionally so that both sides cook evenly. Remove meat from pan and slice THIN* against the grain. Stir a tablespoon or so of sugar into sauce. Then return meat to pan and cook for about 45 minutes more.
*Note: The thinner you slice it, the more tender it tends to be!

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This post was submitted by PattieWeissLevy.

Grandma Sadie’s Brisket

Day or night, you could savor the heavenly aroma of simmering chicken soup wafting through every corridor of my grandparents’ cavernous building. And although there were many apartments in their weathered brick Brooklyn low-rise, I never had even a moment of doubt that most of that scent was wafting from theirs.

Grandma Sadie, as my father’s Russian-born mother was known to all, barely cleared five feet in her sensible black shoes. But she ruled over soft-spoken Grandpa Frank and the rest of the family with an iron fist that, as far as I could see, had a soup ladle surgically attached. Up until she died, the winter that I turned 12, I don’t recall seeing her even once without an apron tied securely around her ample waist. And with more than 25 mouths to feed each Sunday, counting my many second cousins and assorted great aunts, who could have blamed her?

She was always so busy at the stove, in fact, that I’m not sure we ever had a single conversation. I can still hear her hoarse, matronly voice in my mind, seasoning other people’s tales of woe with horrified exclamations of “Oy, Gevalt,” or “Gut in Himmel!” Other than that, I couldn’t swear with any certainty that she even spoke much English.
If she did, and were she still here, I would have long ago beaten a path to her Borough Park door to beg for cooking lessons. Her methods may have been less than modern (see the reference to MBT bouillon cubes below), and farther still from healthy. I’d still kill for a slice of her spectacular golden sponge cake. Or a slurp of that chicken soup.

I’d like to believe that along with her gaudy diamond cocktail ring, I inherited a hefty helping of her spunk and a fraction of her culinary skill. Like her, I love to cook for a crowd, so family holiday dinners are usually hosted at my house. Everything is made from scratch, and no one seems to ever complain. There was one time, though, that, attempting to economize, I purchased a brisket that wasn’t kosher. And after watching everyone around the table chewing with valiant but much too visible effort, I vowed to never do that again. Whether you eat alone or with a houseful of relatives and friends, every meal should be a pleasure. So buy only the best meat, or even my Grandma’s recipe may turn out to be tough. And you don’t want that. Oy, Gevalt!

Preparation: (as told to my mother circa 1952)

Sear meat with garlic, salt, pepper and onions.

Add MBT bouillon cube to water and 1 can tomato sauce.

Bake in a 360 degree oven or cook on stove.

Slice one hour before finished (“no blood – tan inside”).

Put in pressure cooker in gravy.

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This post was submitted by PattieWeissLevy.

From Beef Stew to Boeuf Bourguignon

For 60 years, my parents employed a wonderful woman named Annie Mae. In fact, I wrote an article about her for this site last year. While Annie Mae was not my biological Grandmother, she was my Grandmother in many ways I wish my real Grandmothers had lived long enough to be. Annie Mae listened to me whine. She introduced the world of “Soaps” to me; watching in secret because my Mother would have been furious at us both. Most importantly, Annie Mae let me hang out with her in the kitchen and watch her cook-and eventually, help her cook. Amongst the many recipes that she made that we all loved and wish we had written down, was Beef Stew. Chunks of soft meat in thick gravy with carrots and potatoes- YUM!
While Beef Stew is considered as American as Apple Pie, there are variations of it in every cuisine. My parents gave my brother and me the opportunity to travel with them when we were teenagers. It was in Paris, that I was introduced to Boeuf Bourguignon. This was Beef Stew of a different kind. After I was married, I turned to Julia Child’s books to learn about French cooking. I took her recipe from Mastering The Art of French Cooking and worked on it to make it kosher. Success-my Boeuf Bourguignon was delicious. More recently, I’ve gone over many of the recipes in which I used a great deal of margarine and substituted much of it with oil. In the case of Boeuf Bourguignon, I brown the beef cubes in a very hot pre-heated t oven with no extra fat at all. Not only is it kosher but more healthy as well. I have no doubt that you will enjoy this recipe as much as we do.

Ingredients:                            

4 pounds lean chuck beef-cut into 1 inch cubes

4 ½ cups dry red wine (you’ll need 2 bottles)

2 cups beef stock (fresh/boxed)

2 bay leaves

2 large garlic cloves

1 ½ tablespoons tomato paste

1 teaspoon crushed thyme

½ teaspoon crushed marjoram

½ teaspoon black pepper

1 ½ pounds white mushrooms

One 14-16 ounce bag frozen white onions-defrosted

herb bouquet: 2 parsley sprigs, 1bay leaf, ½ teaspoon thyme, 6 peppercorns tied in cheesecloth

2 tablespoons vegetable oil

3 tablespoons non-dairy margarine-softened

6 tablespoons flour

Equipment

Large roasting pan-tin foil pan is fine

Large skillet

10-12 inch Dutch oven

Slotted spoon

Whisk

Preparation:

SERVES: 8

The combination of red wine, vegetables, and spices turn the humble beef cube into something spectacular.

Prep time: 45 min.   Braising: 2 ½ -3 hours   Mushrooms & Onions; 30 min.   Finishing: 30 min.

  1. Preheat oven to: 425 F.
  2. Trim beef cubes of all loose fat, rinse and pat dry.
  3. Arrange beef cubes in a single layer in roasting pan. Sprinkle with 1½ tablespoons flour. Place pan in oven and cook beef for 10 minutes. Shake pan vigorously and sprinkle remaining 1½ teaspoons flour over beef. Cook for 8 minutes longer. Remove pan from oven. Reduce oven temperature to: 325 F.
  4. Using a slotted spoon, remove browned beef cubes from pan and put into Dutch oven. Reserve liquid from pan.
  5. Pour 4 cups wine over beef cubes. Add just enough beef stock to cover meat. Refrigerate  remaining stock.
  6. Crush garlic cloves and add with herbs, spices, and tomato paste to meat. Stir well. Bring mixture to a boil, then reduce to a simmer, cover and place in lower level of oven. Cook 2 ½ to 3 hours or until meat is very tender. Check casserole 2 or 3 times to be sure that a simmer is being maintained. While meat is cooking, prepare mushrooms and onions.
  7. Wipe mushrooms clean and quarter them. Cut them in sixths or eighths if they are very large.. Heat 4 tablespoons oil over medium high heat in skillet. Add mushrooms. Toss quickly so that they brown lightly. Remove mushrooms from pan with a slotted spoon and set aside. Leave mushroom liquid in the pan.
  8. Add remaining ½ cup wine, herb bouquet, reserved beef gravy and onions to skillet. Simmer for 20 minutes. Remove onions with slotted spoon and add to mushrooms.
  9. When beef is done: remove from liquid and cool. Mix beef with onions and mushrooms. Cover with plastic wrap and refrigerate. Chill gravy separately-either several hours or overnight- until fat has congealed.  Remove fat.
  10. Cream 3 tablespoons margarine and remaining flour. Bring gravy to a boil and reduce to a simmer. Whisk flour and margarine paste into gravy stirring vigorously until sauce has slightly thickened. This treatment of the sauce not only thickens it but also gives it a beautiful sheen. Return meat, mushrooms, and onions to gravy. Simmer until beef is hot. Serve Boeuf Bourguignon piping hot with rice or noodles.

Note: This recipe gets even better when prepared one or two days in advance.

This post was submitted by Gloria Kobrin.

Apples & Yummy Grilled Cheese

Here is a sweet twist on a classic grilled cheese sandwich just in time for Rosh Hashanah! It is an easy and delicious way to start off the New Year! It is also a great was to use up leftover challah year round. Read the rest of this entry »

This post was submitted by OOGIAH.

The Thanksgivukkabob

I did not realize what a big deal having Thanksgiving on the first day of Chanukah was going to be. Before I even heard the word “Thanksgivukkah,” I was thinking of ways to culinarily combine the two holidays. Little did I know there would be full websites, parties and t-shirts dedicated to this historical event! The most involved and inclusive dish I came up with includes combining foods from each holiday on a stick. In the ultimate homage to the holiday that is Thanksgivukkah, I give you: The Thanksgivukkabob! Read the rest of this entry »

This post was submitted by OOGIAH.

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