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Beyond Bubbie - An Interactive Community Cookbook An interactive community cookbook and a place to share the stories and memories connected to these recipes Mon, 29 Dec 2014 16:14:09 +0000 en-US hourly 1 Bubbie’s December Roundup Thu, 04 Dec 2014 14:23:38 +0000 admin
“In Philly’s thriving food truck scene… Jewish foodies are in on the action” (Jewish Exponent)
Jewish-Indian food on New York’s Curry Hill  (New York Eater)
“I’m all verklempt, overwhelmed with emotion, because Jewish food… seems to be having a moment” (The Blade)
50 Shades of Tehina: The perfect food, upgraded! (Haaretz)
Look no further for your thanksgiving inspired dinners to take you through the cold winter months. (Haaretz)
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Save Bubbie’s Thanksgiving Recipes Wed, 12 Nov 2014 16:31:52 +0000 admin Love Aunt Lori’s famous apple pie? Not sure what’s in Bubbie’s “kitchen sink” soup? Is Uncle Stan’s turkey the perfect combination of moist and crispy?

Thanksgiving is the ideal time to create memories for friends and family, and it’s also a great time to preserve those memories. (No pickling spices needed. Ba dum dum.) Keep reading for inspiration for how to archive the food that makes family gatherings unique to you and yours.

1)   Have a plan. Talk to the “bubbie” in your life and let them know that you’ll be recording recipes and stories on T-giving. No one likes to be surprised, especially when entertaining is involved.

2)   How will you record these recipes? Print out recipe cards before hand, have a list of questions ready and know what money shots you want to get on the day of.

3)   Time for the interview. Decide how you want to record stories: video, audio, photos, transcribed…Your smart phone is a great tool to ask those questions and save them for the future.

4)   Surprise! Grandpa experimented with a new dish.  Go with the flow. A new interpretation can be a fun way to change-up family traditions.

5)   Family go-around. Ask folks at the table if they could reinvent a Thanksgiving staple- what would they make? Thai turkey? Sweet potato latkes? Apple pie donuts a la mode?

6)   Share with the world on Share your recipes and photos on Beyond Bubbie. Make sure to tag with your family name so you can easily share with family and friends via email and Facebook.

With all this archiving, it is important to have a plan but also know when to put down the recording devices, unplug and be thankful for the love that surrounds you.

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A Brit Abroad on Thanksgiving Wed, 12 Nov 2014 15:41:28 +0000 admin By Sara Gollom

I love Thanksgiving. It’s probably my favorite holiday. I’m a Brit living in the Big Apple, so I did not grow up with Turkey Day, but I have quickly adopted all the wonderful traditions and now can’t remember a time when I did not celebrate.

There are many reasons why I hold this holiday so close to my heart. The turkey. The pie. The STUFFING. Thanksgiving isn’t a Jewish holiday and so you’re free from the particular obligations that they hold, but you also get to have a great meal and be festive too.

My first year in New York, I went to see the balloons being inflated the night before the parade. It was bitterly cold and crowded, but as my friends and I sipped creamy hot chocolate and fought our way through the strollers, I couldn’t help but be wowed by what I saw and the joy all around.

Last year, Hanukkah and Thanksgiving coincided- Thanksgivukkah- which was I especially excited for. Latkes served alongside the mashed sweet potatoes, apple cider doughnuts, the table decorations being a delicate balance between silver/blue and fall colors. It was amazing!

Over the years, I spent the holidays mostly with friends and sometimes their families. It’s always interesting to see how they celebrate, particularly regarding the recipes they choose, as it’s new every time- whether they prefer canned cranberry sauce or homemade, pumpkin or pecan pie. I’m sure this year I’ll discover something new and delicious and of course be pleasantly full. Happy Thanksgiving!

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Bubbie’s November Roundup Wed, 12 Nov 2014 13:39:44 +0000 admin What is Jewish Southern Food? (Yahoo! Food)

Veal Schnitzel Tacos: Jewish Diaspora with a kick. (Metro)

Exploring the connection between the biblical and the culinary (TimesUnion)

A virtual food tour of the Lower East Side: exploring the legacy of quality schmear. (The Independent)

“You Are Eating a Dying Language” Says Michael Rakoqitz’s piece on Arab-Jewish Identity (Creative Time Reports)

An Indian-Scented Spin on a Jewish Staple. (The Jew & The Carrot)

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October’s Beyond Beyond Bubbie Wed, 08 Oct 2014 15:59:20 +0000 admin Feeling stuffed post-break fast? See how much Jewish New Yorkers consumed this High Holiday season. (NY Post)
Arizona look out: Bubbie’s favorites are now on wheels and they’re coming to a corner near you. (Arizona Daily Star)
Read some food proverbs that can be extended beyond the holiday season. (Esquire)
What do you get when you mix ramen and matzo ball soup? Shalom Japan (Business Insider)
Read about our friends from Brooklyn, the Gefilteria. (Haaretz)
Non-Jews take the “Jewish Food Test.” (Shalom Life)
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My Nana’s Gefilte Fish Wed, 08 Oct 2014 15:57:03 +0000 Matthew The first thing to know about Gefilte Fish, is that there is no such fish called Gefilte Fish. Gefilte Fish is actually a combination of three types of fish, Pike, Whitefish and Carp. The word “Gefilte” is a German word, which means stuffed. Gefilte Fish actually means stuffed fish. Historians can date Gefilte Fish to the medieval times when cooks would debone a Carp, chop it up, add seasoning and stuff it back into the fish. The cooks would then poach the carp in its fish stock.

Every year before Passover, my grandmother would trek all the way from Suffolk County, into the Lower East Side of Manhattan and pick up the fish needed to make Gefilte Fish. It was always an art to watch my grandmother prepare Gefilte Fish. It would take her anywhere from 1-2 days and by the time she was done her entire house stunk like fish. I remember one year my cousin Zoe who must have been about 5 years old, came down the stairs at her house and was holding his nose. I asked him what was wrong and he said “ pee you, Nana’s house stinks.” My grandmother is a fourth generation Gefilte fish maker.

One year my grandmother told us that she could no longer make Gefilte Fish all alone. It was too physical a task to complete anymore by herself. I volunteered to learn how to make it. I think I am the first male in my family to ever learn how to make Gefilte Fish. I spent a weekend at her house one year prior to Passover. I sat her down on a chair in the middle of the kitchen and told her to just point and verbally tell me what to do. I was a quick learner. Most people in my family cant even tell the difference between my Gefilte Fish and my grandmother’s Gefilte Fish.

Each year, including this past weekend, my grandmother and I make Gefilte Fish. It’s our unique bonding experience.

I do things a bit differently. I go to the Seabreeze Fish Market on 4oth Street and 9th Avenue in Manhattan to get the fish. Most of the places in the Lower East Side are gone. I have the fish market chop up the fish and grind it at the store. I just can’t stand the smell and thought of having to clean and chop up the fish like my grandmother and great Grandmother used to do. My grandmother still insists on re-grinding the fish when it gets into her house. One year she sent me to Zabars to buy her an old fashioned meat grinder. She didn’t like the way the fish was ground she said. This past weekend the same thing happened. So I put on a pair of gloves and ground the fish again just to make her happy. She was actually right. Once the fish was ground a second time it looked ready to make it into fish patties.

Even though I have been making the Gefilte Fish mostly by myself for years now, Nana still insists on cleaning the fish heads and bones herself. Yes, the recipe for Gefilte Fish does call for the heads, bones and skins of the fish. Watching Nana take a huge knife and cut off the bad parts of the fish is truly experiencing an artist at work.

Gefilte Fish takes about four to five hours to complete. The final product is delicious and is usually all gobbled up in about 10 minutes. Nobody in my family appreciates the hard work that goes into making Gefilte Fish. Tons of people keep asking me to publish my grandmother’s recipe. I actually never had the recipe written down on paper until now. At the end of this blog post I have included Nana’s recipe, with her permission of course. I can’t wait until Passover approaches each year. Making Gefilte Fish with my grandmother makes me feel more in tune with my Jewish heritage and it’s tons of fun bonding with her. The memories we have made while making Gefilte Fish will last forever.

If you are brave enough to make Nana’s recipe good luck! Email me if you need any help (


5 lbs of ground fish (Pike, Whitefish & Carp)

Note: When grinding the fish, include about three medium white onions. Tell the fish market to package the fish heads, bones and skins in a second bag.

4 Eggs
Matzoh Meal
White Pepper
Garlic Powder
Onion Powder
1 Bag of Carrots


1. In a large mixing bowl combine and mix the ground fish, 2 cups of water, 4 eggs and 1 cup of matzoh meal.

2. Once mixed, add a generous amount of salt, pepper, garlic powder and onion powder to the ground fish. Then mix the ground fish mixture again. Then put the mixture aside.

3. In a large stock pot add chopped white onions to cover the bottom of the pot completely. Then add water so that its half way up the pot. Let the water come to a boil.

4. Once the water boils add the cleaned fish heads, bones and skins to the water. Then add another generous amount of salt, pepper, garlic powder, onion powder to the water. Add a pinch of paprika to the water.

5. Slice one bag of carrots cross cut and then add them to the water. Once the carrots are in the water let the water boil for about 30-45 minutes.

6. Take the ground fish mixture and make hamburger like patties out of the fish and place them in the pot of boiling water. If the mixture looks stiff add more water to make it thinner. If the mixture doesn’t appear solid enough to make patties add more matzoh meal to firm it up.

7. Let the pot with boiling water and fish patties cook for about 3-4 hours.

8. Once the fish is finished cooking, remove and discard the fish heads, bones and skins. Place the fish patties and carrots into a large container and place it in the refrigerator to cool for at least a day. Take the liquid and put it into a jar and place into the refrigerator to serve as a cool sauce for the Gefilte Fish.

8344_10100312708222274_1098443929_n.jpg (79 KB)

This post was submitted by Matthew.

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Bubbie’s Roundup: August 12th, 2014 Tue, 12 Aug 2014 15:24:16 +0000 admin A culinary cuisine to match your latest identity crisis. (NY Eater)

“This cookbook is about the younger generation of Jews reclaiming the foods of our tradition… We’re bringing the foods of our heritage up to date with current values, concerns and tastes.” (The Jewish Week)

This neveau Jewish deli is the new “hip Hebraic hangout” (Washington Post)

Is Kosher “answering to a higher authority” or is it just a sexy health-conscious label? (US News & World Report)

Looking for that perfect mix of intentional community, delicious Farm-To-Table food, and Jewish life? Isabella Friedman’s Adamah Fellowship is calling your name. (NY Times)

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Persin’s Pesadic Knishes Tue, 29 Jul 2014 16:42:09 +0000 admin So, my name is Anne Persin. My mother makes the best Pesach food ever. We actually look forward to Pesach every year when we were kids, and still, as adults when we get to eat her food because her food is so, so good. My mother makes great Pesach food. One of our favorite treats throughout the week that we don’t get at all during the year are her Pesadic Knishes. How do people make Pesadic Knishes, and make them so well that their children crave them? Her Pesadic Knishes are actually very simple and very straight forward and that is the best part. I make them (the inside) vegetarian but she makes the chicken from the chicken soup that she made. She cuts them, then shreds that up with sautéed onions and mushrooms. That will become the filling. And what’s the outside? It’s the knish/dough filled with mashed potatoes. It’s essentially a mashed potato knish, filled with other things! So, potatoes on the outside and make sure you have enough Matzo meal and eggs so that it binds well and it does it’s thing. However you make your mashed potatoes, and she likes to fill them with the chicken from the chicken soup and mushroom and onion… I fill them with a lot of veggies make sure that


Chicken (chicken soup leftovers)
Vegetables (a suitable substitute for chicken)
Onions & mushrooms (sautéed)
Knish dough
Potatoes (mashed)
Matzah meal
Margarine (butter substitute)
Salt to taste


See above story

This post was submitted by admin.

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Deconstructed Stuffed Cabbage Tue, 29 Jul 2014 14:25:36 +0000 Michael Keats Story: 
Stuffed cabbage was a Schoen family favorite for many years. This Polish-Jewish heirloom recipe was a specialty of Dr. Keats’ “Nana Ruthy”, and her two sisters. For special occasions, Shabbos and YomTov, they would prepare the dish by rolling each cabbage carefully and lovingly by hand and securing each roll with a toothpick. Ruthy’s grandson simply “deconstructed”  the original recipe, making it more time efficient and easier to prepare.


1 1/2 to 2 pounds lean ground beef or turkey
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt


Heat the olive oil over medium heat in a large skillet. Saute the onions until tender, then add ground beef (or turkey) until the meat is browned.

Add the garlic and cook an additional minute before adding the remaining ingredients. Bring to a boil, cover, reduce the heat and simmer about 25 minutes (or until the cabbage is quite fork tender). 6 to 8 servings.

This post was submitted by Michael Keats.

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My Favorite Shakshuka Mon, 28 Jul 2014 20:51:03 +0000 Daniel Lombroso Ingredients:


Tomato sauce

Onions & peppers

Feta cheese

Salt & pepper


Cook tomato sauce with onions and garlic and peppers. Poach eggs on top and garnish with feta cheese.

This post was submitted by Daniel Lombroso.

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