Every Passover, at least one guest asks us how we made the brisket. Here’s my mom’s recipe for brisket, or as we used to call it af Idish, flanken. It uses the classic Eastern European “gedempt” or braising cooking method. Ingredients: Slab(s) of brisket, about 100g (just less than 1/4 lb) per serving Onions, about…
Continue reading →I love to cook. After a day of mental exertions and various people- and process-related stress, there’s nothing like combining some ingredients, getting your hands gooey, controlling physical and chemical reactions in the process known as cooking, and then serving a satisfying meal to a group of appreciative people. Ethnic food is wonderful, and recipes…
Continue reading →175ml Boiling water 150ml Cold water 100ml Canola oil 1 1/2 Tbsp Sugar 2 tsp Salt 1 1/2 Tbsp Yeast 4 Eggs 650g High-grade flour (6 1/2 Cups) 50g Poppy or sesame seeds Method: Add the boiling water to the cold water, giving 325ml in a large measuring cup. Stir in the sugar, salt and…
Continue reading →Here’s a variation on kugel … not as bland as straight kugel, but not as in-your-face as pasta-pesto. 500g pasta 250g sour cream 250g cottage cheese 250g milk 2 eggs 1 plant, fresh basil chopped 4 cloves garlic, crushed 75g pine nuts 75g parmesan cheese, grated Preheat oven to 190°C. Boil the pasta until for…
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