Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010). Read the rest of this entry » This post was submitted by Manischewitz.
No Southern meal is complete without greens. Traditionally, they’re simmered long and slow until melty and soft. I love ’em that way, but actually prefer a little bite to them—both in their mustardy flavor and hearty leafy texture. Growing up in the South, I learned that the greens were sometimes besides the point. The pot likker—the leftover cooking broth—is what really matters, at least as much as the greens themselves. Traditionally, salt pork simmers alongside the greens to flavor the likker. I use smoked turkey wings to get a broth that’s just as tasty but has even more complex gamey, savory flavors. Be sure to serve this with Skillet Cornbread for sopping. And save any leftover likker to make soup. From “Cooking with Love.” Read the rest of this entry » This post was submitted by Carla Hall.
Ingredients: 8 potatoes 4 eggs 1 cup flour 1 tbsp salt 1 tbsp pepper 2 onion. Soy oil Read the rest of this entry » This post was submitted by Jake Dell.
Ingredients: 1 pound brussel sprouts, tips cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large) 1 tablespoon olive oil Salt 2/3 cup fresh cranberries (or 1/3 cup dried cranberries) 1/3 cup crumbled gorgonzola or goat cheese 1/3 cup freshly toasted pecans 1 1/2 cups cooked barley, reheated 1 tablespoon maple syrup, or more to taste 1 tablespoon balsamic vinegar, or more to taste Read the rest of this entry » This post was submitted by Maur Rodman.
Our father, of blessed memory, loved this Kugel. It was his favorite as he was not a big fan of the more traditional sweet noodle kugels. Read the rest of this entry » This post was submitted by Ronna Dell Valle and Sharon Mason.
Ingredients: For a 12 lb. or larger bird 2 cups sliced onion (2 large onions, sliced) 1/2 ib. beef liver plus the liver from the turkey 1/4 cup vegetable oil 18 oz or larger box of Corn Flakes 3/4 cup water (you might not use it all) 1 tsp. thyme Salt and pepper to taste Read the rest of this entry » This post was submitted by JackieM.
My mother-in-law, of blessed memory, came to live with Reuben and myself when we had been married a year. She was a dear, sweet woman and we got along famously. She worked, as did I, until our first daughter was born a year later. Mom graciously offered her services as babysitter and we got to go out frequently. This particular Sunday, Mom suggested that she make us Sunday dinner. She made what I later learned was Gvetch. I was very angry with her. “Mom, why did you wait until you were living with us three years before making this delicious dish? I’m angry with you for not having made it long before this day.” Mom received this recipe from a Romanian lady; but, I think it is from the Middle East. Read the rest of this entry » This post was submitted by JackieM.
My mother’s father was a baker from Poland who came to the Lower East Side of NYC and moved to Stamford, CT. where he baked professionally until he was in his 70′s. Breads of all kinds were plentiful in my mother’s home. Moist, square onion rolls with flecks of chopped onions folded into the middle, sliced rye bread with seeds, and challah for every Shabbat. Read the rest of this entry » This post was submitted by Liz.
Ingredients: 1 1/2 lb. carrots, peeled and slice thick or use bags of baby carrots 1 (24 oz.) pkg. of pitted prunes 2 yams or sweet potatoes, peeled and cut in large cubes or very thick slices 1/4 cup OJ 1 Tbsp. Parve Margarine 1 cup water 1 Tbsp. brown sugar 1/2 tsp. cinnamon 1/4 tsp. cloves Read the rest of this entry » This post was submitted by Ronna Dell Valle and Sharon Mason.
Grandma Bortman made several giant batches of her family-famous spinach kugel for my parents’ wedding. She made so much kugel that even though everyone loved it and had seconds and thirds, there was since 3 full kugels left over after the reception. My recently-turned Jewish mom took all three home and would not eat anything Read the rest of this entry »