I’m posting a recipe for challah that I think turned out pretty well. I changed it a little bit the second time I made it, and I think it’s better. I added an extra 1/4 c. honey, and another egg (3 eggs total). And remember – nothing is better than fresh challah, except french toast […]
Jewish
Latkes!
This is mostly a post to show off my fancy new graters. I read somewhere about these “slaw cutters” from the Bluffton Slaw Cutter Company. The fact that an old school kitchen supply company can succeed manufacturing little more than stamped sheets of metal in the US in the 21st century should give you a […]
Sea Foam Pancakes
A good old Magidow recipe, posted here for posterity so I don’t have to search around my computer for the recipe every time I need it: 3 egg yolks1/2 teaspoon salt1/2 cup cold water3/4 cup matzo meal3 egg whites, stiffly beatenfat for deep frying Beat together the egg yolks, salt, water. Stir in the matzo […]
Beef Soup with Greens and Homemade Egg Noodles
Looking for a meal that uses some spring greens but can also fortify you through an evening of thunderstorms? I have the soup for you! I’m basically on a quest to Re-Master the Art of Jewish Cooking by Jennie Grossinger (a la Julie Powell’s Mastering the Art of French Cooking in Julie/Julia), but not quite […]
Barley Vegetable Stew with Mandlen
Tonight I made two more dishes in my “The Art of Jewish Cooking” by Jennie Grossinger cookbook series. The barley stew was thick and hearty, almost like a congee. I accompanied it with mandlen, or ‘soup nuts’–little round crackers. Barley Vegetable Stew I took a few liberties with the original recipe and I’ll try to […]
Potato and Veggie Kugel
I developed this recipe to use up end-of-summer vegetables, such as zucchini and carrots, but it can be made just a deliciously with potatoes alone. Any dense and starchy vegetable will do, including potatoes, carrots, sweet potatoes, parsnips, celeriac, etc… Whatever veggies you choose to use should make 1 1/2 quarts after you grate them, […]
Meat Blintzes and Sweet and Sour Coleslaw
I made this a while ago and just now found the pictures. I guess I was in the mood for spending an entire day cooking, so I made blintzes and they were really yummy. This is another recipe from The Art of Jewish Cooking–it just has such great recipes for cold weather, and hooo boy […]
Braised Cabbage and Apples
Here’s a tasty winter side dish that adds some magenta to the plate. It’s not quick-cooking but it’s worth the wait. This is my interpretation of the version in The Art of Jewish Cooking. Preheat the oven to 350. 1 small-ish red cabbage, chopped finely4 Tbsp. butter1 red onion, slivered2 tart apples, chopped finely3/4 c. […]
Sweet Kugel, Peppery Pork Roast, and Braised Greens
Considering it was the ‘day of rest’, we at the Byway did anything but. We got up, made a big breakfast (french toast, bacon, and fruit salad), and then set to cleaning the basement. It looks SOOO much better now! The shale foundation still seeps water when it rains (as it is currently doing), but […]
Kasha Varnishkes
Here is a fantastic side-dish that has the added benefit (?) of smelling like every Jewish home I visited as a kid. It also uses buckwheat groats (when cooked, called kasha), which is a nutritional and agricultural powerhouse. Like quinoa, buckwheat is a seed rather than a grain, and contains tons of high-quality protein and […]