Category Archives: Jewish Recipes

Friday Favorites | Bubbe’s Brisket

It’s Friday, so today we are sharing a favorite recipe: brisket!!

We’re not going to pretend that we are all-knowing when it comes to cooking. In fact, our favorite tool in the kitchen is the take-out menu. However, when we do want to dabble in the kitchen and use anything other than a microwave, we can find easy recipes on cooking websites. But what if you want entertainment and a good recipe? That’s where “Bubbe” comes in from our new favorite online series, “Feed Me Bubbe.”

This bubbe is adorable and her grandson is her sidekick in the kitchen which is totally cute. We’re plotzing over how special that is! Not only does Bubbe show off recipes, she answers questions to emails and introduces the Yiddish word of the day. Perfect.

So, learn a thing or two from our new favorite cooking show!

  • Laura says:

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  • Rudy says:

    I love Brisket. Will totally try this recipe.

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    – Joe

Friday Favorites | Souperman To The Rescue

It’s a bird!
It’s a plane!

Souperman is here to fight off its most banal enemy. The cloudiest criminal. The foggiest foe. The saboteur of the skies:

June Gloom.

There’s a silver lining to those foggy, misty, cloud-cover days in June that haunt our supposed summer and it’s called matzo ball soup! Who says you need to have a sore throat and tonsils the size of tennis balls (like I currently have) just to eat matzo ball soup? Passover’s not the only day to take in this stupendous soup. Woman, get in the kitchen: it’s time to get cookin’!

Now, you can absolutely use a mix and dump a can of chicken broth onto the stove. You think I always create from scratch every single time? Hell to the no! But for those special times you want to really be one with your food, here’s a recipe that we love… like Friday Favorites Love.

This recipe is from the Smitten Kitchen, an online recipe haven that we use when we’re hungry and pumped to prepare good food. The photos are also courtesy of Smitten Kitchen. Looks delicious, huh? Oh and for the record, the Yentas are all about light and fluffy matzo balls. Poor Nicky lives in a split household; her husband, Eric, prefers them hard. We’re going to be mature adults and refrain from making jokes about that sentence.

Chicken Stock
The single most helpful thing you can keep on-hand if you wish to make your own soups and stocks is a stock bag, a concept I picked up from Sara Moulton way back when. This is a bag you keep in your freezer with ingredients you’re saving to flavor a soup base. It’s especially awesome for those of us who hate throwing things away–you never have to. Chopping leeks tonight? Throw the tough green ends in your stock bag. Discarding mushroom stems? Add them too. Only using half that onion? Don’t let it grow old and forgotten in your fridge.

This works for chicken as well. When you go to buy chicken for a dish, grab a whole one and ask the guy behind the counter to chop it for you. It costs a lot less and you can then save the back and wings (because who eats wings?) in a separate stock bag, so they’ll be ready when you are.

Yield: Approximately 3.5 quarts

3 1/2 to 4 1/2 pounds chicken necks, backs and wings
3 celery ribs, cut into big chunks
3 carrots, scrubbed and cut into big chunks
2 parsnips, scrubbed and cut into big chunks
2 onions, unpeeled and quartered
1 head garlic, cut horizontally in half
1 Turkish or 1/2 California bay leaf
1 tablespoon black peppercorns
1 tablespoon Kosher salt
4 quarts cold water
Any vegetables you have stashed in your Stock Bag (described above)

Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered for 3 hours.

Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered. Reserve a few tablespoons of the skimmed fat if you wish to use them in matzo balls (below).

Stock can be chilled 3 days in the refrigerator or frozen 1 month.

Matzo Ball Soup

There are two matzo ball camps: those that like them heavy and leaden at the bottom of a bowl and those that like them light and fluffy–these are the latter, and in my mind, the better ones.

If you can’t find matzo meal, pulse a few pieces of matzo in your food processor until it is a coarse powder. If you can’t find matzo, well, you obviously do not live in New York City.

Makes 8 to 12 matzo balls

Matzo Balls
1/2 cup matzo meal
2 eggs, lightly beaten
2 tablespoons reserved chicken fat or vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chicken stock or seltzer (which both of our mothers swear by for making the balls extra light)

For soup
2 to 3 quarts prepared chicken stock (recipe above)
1 carrot, thinly sliced
A few sprigs of dill

Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.

Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.

Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.

About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.

After all your hard work, make sure you don’t ruin your table with a piping hot pot of matzo ball soup. Set it down on this beautiful hamsa trivet that you can purchase on Modern Tribe. Check out the site for more Jewish themed home, holiday, gift, and personal items. You could really spend hours drooling over the online store’s gorgeous and unique items!

We love the pomegranate details and the hamsa is a symbol that wards off evil… like a dark and misty June Gloom day.

  • Sandy says:

    LOVE Modern Tribe! I’d never seen this site before, thanks for showing us. I’m looking for a new hamsa necklace and now I want to buy all their jewelry. Don’t tell my husband.

  • Beth says:

    The recipe sounds delicious! And the trivet on Modern Tribe is gorgeous. I love incorporating little hints of Judaica within my home.

Friday Favorites | Challah Back Girl

It’s Friday and not only does that mean we talk about our favorite things, but it’s Shabbat! If you don’t do it regularly, maybe you can make plans tonight to cook a nice Shabbat dinner for you and your fiance! As every nice Jewish girl knows, the way to a nice Jewish boy’s heart is through his tummy! Then again, if you’re reading this site, you’ve already secured yourself a nice Jewish boy. Holla!

Oh, speaking of which, why not bake a nice challah tonight? We’ve got a Friday Favorites recipe for you that is carbtastically delicious! And if you’ve never taken a stab at braiding and baking a challah, go ahead and try it! You’ll be surprised how easy it is!

5 pounds sifted all-purpose flour
2 ounces fresh yeast
2 tablespoons coarse salt
4 1/4 cups warm water (add an additional 1/4 cup for softer dough)
3/4 cup oil
1 1/3 cups sugar
5 egg yolks

Preheat the oven to 400 degrees. Dissolve the yeast in 1 cup of warm water and add 1 tablespoon of sugar. Stir. When bubbles rise, the yeast has activated. In your mixer, combine the salt, 2/3 of the flour, oil, sugar, yolks, water and the activated yeast last. Set the machine on medium for 12 minutes. When you see the dough begin to form, add the remaining flour into the mixer and continue mixing.

Transfer the dough to a very large well-greased bowl, cover with plastic and allow to rise in a warm spot for 2 to 3 hours or until double in bulk. (Optional: punch dough down after 1 hour and let rise again)

Divide a large piece of dough into 4 parts. From 3 parts roll out three 12 inch strands. Divide the fourth part into 3 and roll out three small strands. Braid the large strands as if braiding hair until you form your challah. Then braid the smaller strands into a mini challah. Place the mini on top of the larger challah.

After you have formed your challahs allow them to rise for 20 minutes in greased baking dishes. Paint the challahs with beaten egg yolks and sprinkle with poppy or sesame seeds. Bake in a preheated 400 degree oven for the first 15 minutes then, reduce to 350 degrees for another 30 to 45 minutes.

Your gorgeous, freshly made challah deserves a beautiful home on Shabbat. And why not serve it on this beautiful, ceramic challah board? We love that this challah board goes with any style home and features traditional traits. This would be a beautiful addition on any dining table.

You can purchase this piece for yourself or as a gift at Yussel’s Place, located online and in Long Island!

Friday Favorites | Cook Sweet & Look Sweet

Every Friday, the Yentas want to make like Maria Von Trapp and show you a few of their favorite things. So say “so long, farewell” to other kugel recipes, because this is one that every Jewish wife and bride-to-be should share with her man and their families.

1 (1 lb) package noodles, cooked and drained
6 eggs, beaten
1 (8 ounce) package of cream cheese
1 & 1/2 lbs cottage cheese
1 (16 ounce) jar applesauce (get the cinnamon-flavored one for extra oomph)
1 cup of golden raisins
1 & 1/2 cups of sugar
nutmeg to taste
cinnamon to taste (if you’re like Yenta Alison, you’ll use a whole Texas-sized jar of cinnamon!)
1/2 cup melted butter, plus enough to line the 9 x 13 baking dish
Corn Flakes cereal, enough to cover top of kugel

Mix drained noodles with eggs, cream cheese, cottage cheese, applesauce, raisins, sugar, nutmeg and cinnamon.
Melt butter in a 9 x 13 baking dish.
Add noodle mixture.
Top with Corn Flakes cereal and cover with desired amount of cinnamon.
Drizzle some leftover melted butter on top.
Cover kugel with foil and bake at 350 degrees for 1 hour.
Uncover and bake 30 minutes longer, but check often to avoid burning.
Remove from oven and let cool.
Serve either warm or refrigerated.

Serves 12-16 depending on size of cuts.

Sounds yummy right? As you prepare to nosh, why don’t you wear one of these adorable aprons from Anthropologie! We Yentas love their feminine, vintage kitchen wardrobe. Plus, doesn’t everything taste a little better when you’re dolled up? If only the aprons could cancel out the calories…

The Lady’s Apron, style #983105, $32.00

Baker’s Delight Apron, style #883111, $32.00

Spring Mix Apron, style #983079, $38.00

  • Scott McLeod says:

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