23
Nov
2012
صورة Jayne Cohen

Braised Brisket With Mushrooms

photo taken by jspatchwork, on October 9, 2011, CC licensing

Yield: 8 generous servings

Dried mushrooms flavor the brisket as it cooks, then fresh mushrooms are sautéed and added to the gravy just before serving, so they retain their meaty succulence.

1 ounce dried wild mushrooms, preferably boletus--that is, porcini or cèpes; shiitake don't work well here (1/2 to ¾ cup)

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23
Nov
2012
صورة Jayne Cohen

Basic Kasha Recipe and Variations

photo taken by Olga Massov, on October 27, 2008, CC licensing

Yield: about 4 servings

Ingredients:

1 large egg
1 cup kasha, preferably medium- or coarse-grind
2 cups chicken or vegetable broth or water
Salt and freshly ground black pepper
Schmaltz (rendered poultry fat), butter, or margarine

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12
Aug
2012
صورة Jayne Cohen

Cold Fruit Soups

photo taken by VancityAllie, on August 1, 2010, CC licensing

 

Tidbits savory with garlic and vinegar or satiny with schmaltz may pique the appetite, but for many Jews, no real meal begins without soup. So for much of the calendar, stocks simmer on the stove for hours, and out of the oniony fog come golden chicken soup, earthy mushroom and barley, tangy borscht--brought to the table steaming hot.

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12
Aug
2012
صورة Jayne Cohen

Rosh HaShanah Honey Cake

photo taken by Cara Faus, on September 1, 2010, CC licensing

If lox and cream cheese is Yiddish cuisine's answer to ham and eggs, isn't honey cake, lekach, its fruitcake avatar? Each is linked to a major religious holiday (honey cake at Rosh Hashanah, fruitcake at Christmas), and frequently given as gifts at those times.

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