|Links to video instructions on various Jewish Recipes:
Full video links page
http://www.pass.to/tgmegillah/neddyrecipes.asp?=-1 a wide
range of recipes from a Jewish Kitchen
My father made these Pickled Cucumbers when I was growing up.
them once, and my kids fell in love with them. Now every
ask me to make them a pita stuffed with humus and
these pickles for
school. I call them old fashioned pickles because
they don't use
pickling mixes or any such modern ingredients. In
this recipe the
cucumbers are pickled in water, salt, vinegar,
garlic and dill.
3-4 pounds (1 1/2-2 kilo) young and small cucumbers
green, firm, warty skin)
2-4 sprigs of fresh dill
6-8 cloves fresh garlic, peeled and cut in half
1. In a large jar, place 2 sprigs of dill and 3-4 cloves of garlic.
2. Wash and snip off ends of cucumbers. Put cucumbers in the jar
until it is full.
3. Add water to the jar, one cup at a time. Then add 1 tablespoon of
kosher salt and 2 tablespoons of white vinegar for every 3 cups of
4. Top with 2 more sprigs of dill and 3-4 more cloves of garlic.
5. Once the jar is filled to the top, seal jar. Gently shake to mix.
6. Set in window or outside where it will get some sun. Allow
approximately 4 days for fermenting. If you like more sour pickles,
can can let them stay in the jar for an extra day or two.
1. Use cucumbers that are small, young, dark green, firm, and have
2. The jar should be filled to the top with the cucumbers and water
3. The vinegar ensures the pickles will be crunchy and not soft. So
if you like a hard pickle, add a bit more vinegar.
4. If you want your pickles to be ready in less than 4 days, you can
boil the water with the salt and vinegar. Let it stand so it gets to
room temperature. And then add it to the cucumbers. This speeds the
Arthur Schwartz's Jewish Home
Arthur advises making sure the
cukes aren't bitter before
pickling them, so be sure to
take a bite of one. In the US,
at farmer's markets, they often
give samples first. If you live
somewhere, like say, in Paris,
you can do something similar to
My Trader Joe's Wine Test: Buy a
bottle, take it out to the
parking lot, open it, and take a
swig. If it's good, go back and
buy a case.
I found the recipe made a bit
more brine than I needed, but
that's probably because my
cucumbers were different than
what was advised in the recipe.
Just for fun, I did one jar by
splitting the cucumbers
lengthwise and they worked
great. It's a good tip if you
want your pickles in a hurry
since that jar was ready after
just days of fermenting.
4 quarts (scant 4l) water
6 tablespoons coarse white salt
(kosher, if available)
18-20 Kirby cucumbers, scrubbed
8 cloves garlic, unpeeled and
2 tablespoons pickling spice
(see links below)
6 bay leaves
1 large bunch of dill,
preferably going to seed, washed
1. In a large pot, heat 1 qt
(1l) water with the salt until
the salt is dissolved. Add the
2. Prepare three 1 quart (liter)
wide jars by running them
through the dishwasher or
filling them with boiling water,
then dumping it out.
3. Pack the cucumbers vertically
into the jars, making sure
they're tightly-packed. As you
fill the jars, divide the
garlic, spices, bay leaves, and
dill amongst them.
4. Fill the jars with brine so
that the cucumbers are
completely covered. Cover the
jars with cheesecloth, secured
with rubber bands, or loosely
with the lids. Store in a cool,
dark place for 3 days.
5. After 3 days, taste one. The
pickles can ferment from 3 to 6
days. The longer the
fermentation, the more sour
they'll become. Once the pickles
are to your liking, refrigerate
1 pound Chicken Livers
4 large Onions, chopped
6 Eggs, hard boiled
1/4 cup Chicken Fat or Margarine
1 teaspoon Seasoned Salt
1 teaspoon Lemon Pepper
2-4 tablespoons Brandy, to moisten
Put the Chicken fat and Onions in a large skillet, over a low flame.
Cook, stirring occasionally for at least 30 minutes, probably an hour.
This is the most important step in making good Chopped Liver. The Onions
must cook very slowly, so they caramelize and brown thoroughly. If you
brown them over too high a heat, you will not get the full flavor. When
done, they will have shrunk to a fraction of their original size and be
very brown, but not burned.
Spray the rack of a broiling pan with Vegetable Oil. Place the Livers on
the rack, pierce with a knife, and broil until the juices stop running
from them. At this point, add the Chicken Livers to the Onions, and
raise the heat slightly. Cook and stir the mixture, until the Livers are
done. Remove from heat, and allow to cool.
The final step is most easily done in the food processor with a metal
blade. Put the Liver mixture, Eggs, Seasoned salt, Lemon Pepper, and 2
tablespoons of the Brandy in the bowl. Pulse until the mixture is finely
chopped, but not smooth. Good Chopped Liver is not a paste, and you
should be able to recognize the individual ingredients. For that reason,
do not just turn the processor on. It will make puree in seconds. If it
seems at all dry, add a bit more brandy and stir. Chill this thoroughly
before serving, so the flavors have time to blend.
Note: If you would like to make a “Vegetarian Chopped Liver”, substitute
1˝ pounds finely chopped Mushrooms, and 1 cup ground Walnuts for the
Liver in this recipe. Just cook them with the Onions, until they are
A recipe for potato fritters.
This is one of the most famous of Jewish foods and a specialty of
Hanukkah. The latkes are served as an appetizer, as a side dish, and
even for tea with a sprinkling of confectioners' sugar. They can be
marvellous if properly prepared, just before eating.
2 lbs (1 kg) potatoes
2 large eggs
Oil for frying
Peel and finely grate the potatoes. Put them straight into cold
water, then drain and squeeze them as dry as you can by pressing them
with your hands in a colander. This is to remove the starchy liquid,
which could make the latkes soggy.
Beat the eggs lightly with salt, add to the potatoes, and stir well.
Film the bottom of a frying pan with oil and heat. Take
serving-spoonfuls, or as much as 1/4 cup (50 ml), of the mixture and
drop into the hot oil. Flatten a little, and lower the heat so that the
fritters cook through evenly. When one side is brown, turn over and
brown the other. Lift out and serve very hot.
You may add black pepper, chopped parsley, and finely chopped onion
to the egg and potato mixture.
Adding 4 tablespoons of potato flour binds the fritters into firmer,
more compact cakes, easier to handle but not quite as lovely to eat.
|Polishe Perogies without meat
- 2 cups flour
- 1/2 cup milk, warm
- 1/2 cup potato, well mashed
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1/4 cup butter
- 2-3 cooked potatoes, mashed
- 1 cup grated cheddar cheese
- 2-3 cups cottage cheese, drained (or
use dry curd)
- 1/3 cup fresh dill, chopped
- 1 egg
- salt and pepper (taste before adding egg!)
Mix dough ingredients together.
You may have to add more liquid or flour to make the dough soft
and somewhat sticky.
Turn onto a floured surface and knead more flour into dough- just
enough to make it easier to handle.
The dough will be slightly sticky.
Do not over-knead.
Place dough in an oiled bowl.
Cover and let rest for 30 minuets.
Cook onion in butter.
Mix with potatoes, and add cheese while the mixture is still hot.
You may substitute Gouda or Ementhal for the cheddar.
Let filling cool before using (place in fridge.) If you are using
the alternate filling, simply mix those ingredients together.
Set a large pot of water to boil.
Form walnut-sized balls of the filling.
Roll out dough on floured surface fairly thinly (3 millimetres,
or 0.125 inch).
You will probably need to add flour as you roll.
Cut out circles approximately 7 1/2 centimetres (3 inches) in
diameter (a wider-mouthed glass should do fine.) Press scraps into a
Place filling ball in centre of dough circle.
If the dough has a less-floury side, keep that side up.
Fold dough over ball, and pinch edges to form a half circle.
To prevent perogies with"horns", I pinch at the top ("90 degree
mark") of the perogy first, then pinch at the 180 and degree edges,
working up to the 90 degree mark.
You can cheat pinching the perogies by smearing water on the
filling side of the dough at the edges, and keep your fingers
floured when you pinch (on the non-filling side.) In order to
prevent perogies from drying out, keep finished perogies on a
floured surface, and cover with a floured clean dishcloth.
Place several perogies in boiling water.
Stir once, gently with a slotted spoon.
Perogies are done when they float for a minute (this will take
Melt about 1/2 cup of butter or margarine in microwave.
Rescue and drain the perogies with the slotted spoon.
Place in a bowl, drizzle with some melted butter, and gently
shake to distribute the butter.
Cook, drain, and drizzle the other perogies in the same manner.
*Platzkies (pronounced "plutch-keys"): (The scrap dough is not
tender enough to make into perogies, but make good"dumplings" by
themselves.) Roll out scraps to approxamitely the same thickness as
Add minimal flour, and handle dough as little as possible.
Try to keep edges even.
Cut dough with a knife into strips about 8 cm (3 inches) wide.
Cut each strip into several triangles and/or squares.
Cook strips in water until they float.
Repeat draining and drizzling treatment as with perogies.
Whether you spell it pierogi, piroghi or pierogie, authentic
homemade pierogies are a delicious treat and a Pittsburgh
tradition. Here in Pittsburgh we eat more than 11 times the
pierogies of any other city in the nation, according to a recent
survey, with pierogi fillings ranging from standard potato and
cheese to sweet prune. A popular Pittsburgh business,
, ships pierogies as far away as Alaska and
Hawaii. The Pittsburgh Pirates even hold a
during the bottom of the 5th inning at every
Pirates home game.
Sour cream in the dough is a favorite secret of many
Pittsburgh pierogi makers.
Prep Time: 45 minutes
Cook Time: 15 minutes
- 2 cups flour, plus extra for kneading and rolling dough
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup sour cream, plus extra to serve with the pierogi
- 1/4 cup butter, softened and cut into small pieces
- butter and onions for sauteing
- ingredients for filling of your choice (potato & cheese
filling recipe below)
To prepare the pierogi dough, mix together the flour and salt.
Beat the egg, then add all at once to the flour mixture. Add the
1/2 cup sour cream and the softened butter pieces and work until
the dough loses most of its stickiness (about 5-7 minutes). You
can use a food processor with a dough hook for this, but be
careful not to overbeat. Wrap the dough in plastic and
refrigerate for 20-30 minutes or overnight; the dough can be
kept in the refrigerator for up to 2 days. Each batch of dough
makes about 12-15 pierogies, depending on size.
Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until
1/8" thick. Cut circles of dough (2" for small pierogies and 3-3
1/2" for large pierogies) with a cookie cutter or drinking
glass. Place a small ball of filling (about a tablespoon) on
each dough round and fold the dough over, forming a semi-circle.
Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water.
They are done when they float to the top (about 8-10 minutes).
Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions
are soft. Then add pierogies and pan fry until lightly crispy.
Serve with a side of sour cream for a true Pittsburgh pierogi
Homemade Pierogi Tips:
- If you are having a hard time getting the edges to stick
together, you may have too much flour in the dough. Add a
little water to help get a good seal.
- If you don't want to cook all of the pierogies right away,
you can refrigerate them (uncooked) for several days or freeze
them for up to several months.
- You can fill pierogies with pretty much anything you want,
though potato and cheese is the most common (recipe below).
Sweet pierogies are often filled with a prune mixture.
Potato, Cheese & Onion Filling: Peel and boil 5 large
potatoes until soft. Red potatoes are especially good for this.
While the potatoes are boiling, finely chop 1 large onion and
saute in butter until soft and translucent. Mash the potatoes
with the sauted onions and 4-8oz of grated cheddar cheese
(depending on how cheesy you want your pierogies), adding salt
and pepper to taste. You can also add some fresh parsley, bacon
bits, chives, or other enhancements if you desire. Let the
potato mixture cool and then form into 1" balls.
A RUSSIAN DINNER
PIERMANI (Similar to Pierogies) :
1 lb. hamburger
1/2 c. milk (or less)
Salt and pepper (lots)
Mix and put through Cuisinart so texture will be very fine. Add
lots of salt and pepper.
DOUGH: 1 c. water Salt 1 egg Flour
Knead well until dough is elastic and firm. Chill. Roll dough
into sausages and cut into slices. Dab each quarter-sized slice in
flour and flatten with rolling pin or in the palm of your hand.
Fill with 1 teaspoon meat and enclose in dough, pinching edges
tightly shut with fingernails. Add to salted, boiling pot of water
and simmer over low heat for about 20 minutes, stirring once or
twice. Serve with butter and sauteed onions and a dollop of sour
cream. Feeds an army!
RUSSIAN ROULETTE (Bread with Poppy Seeds) :
1 c. milk, warmed
2 pkgs. yeast
3/4 c. butter, melted
1/2 tbsp. salt
2 c. sugar
5 lbs. flour
2 c. milk
1 c. sour cream
3 cans Solo poppy filling
Stir yeast into milk and let it sit for a few minutes. Mix
together remaining ingredients. Add yeast. Knead the dough well.
Give it 2 risings.
Divide into 5 parts. Roll each out flat with rolling pin.
Spread about 2/3 can of poppy filling onto dough. Sprinkle with
raisins. Roll up tightly, stretching dough lengthwise. Let rise a
Loaf will be the shape of French bread, long and thin. Bake on
cookie sheet at 375 degrees for 45-50 minutes. Brush hot loaves
with melted butter.
Beef meat with bone and lots of fat
6 qts. water
3 fresh beets, grated
1 onion, diced
Bunch of parsley
1/2 stick butter
1 tbsp. tomato paste
1/2 green pepper, diced
3 potatoes, quartered
1 carrot, grated
1/2 head cabbage, sliced thin
2 tomatoes, peeled and chopped
Wash meat. Add to water in large soup pot. Cover and simmer until
meat is tender (about 1 hour). Remove scum as it accumulates.
Saute onions in butter. When yellow, add tomatoes, carrots and
beets. Saute them too in frying pan.
Add potatoes and a little later, when potatoes are partly
cooked, add cabbage to soup pot. Cover both pot and frying pan and
Cut meat off bone. Cut into 2-inch squares. Return to stock.
Add sauteed vegetables to stock. Add 3 large teaspoons salt and
generous shake of pepper.
Wash parsley (Italian, flat-leaf type), wring out and cut fine.
When potatoes and cabbage are soft, add parsley and remove from
heat. Serve with a dollop of sour cream.
5 eggs, cooked and peeled
5 lg. potatoes, cooked and peeled
1 (17 oz.) can peas
1/2 pkg. bologna
1 c. mayonnaise
1/4 tsp. pepper
1/2 tsp. salt
1/2 onion, diced
Chop everything into small pieces. Stir together. Eat at once
because it doesn't keep well (not past 1-2 days in refrigerator).
1 c. creamed cottage cheese
1 tbsp. melted butter
1 egg, beaten
3 tbsp. sugar
3 tbsp. raisins
1/4 tsp. cinnamon
Cream cheese with melted butter. Add beaten egg, sugar, raisins,
and cinnamon. Serve the filled, cooked Pierogi, with melted butter
and sour cream.
Yield: 1 cup.
SAVORY CHEESE FILLING:
1 c. dry cottage cheese
1 lemon, juiced
1 tbsp. sugar
1 egg, beaten
1/8 tsp. salt
Dash of chives
Place all ingredients in an electric blender and blend until
smooth; or press cottage cheese through a sieve. Mix with
remaining ingredients and blend well.
Makes 1 cup.
MUSHROOM AND MEAT FILLING:
1 onion, finely chopped
2 tbsp. butter
1 c. finely chopped fresh mushrooms
1 c. ground beef, cooked
4 tbsp. sour cream
1 tsp. salt
1/4 tsp. white pepper
Fry onion in butter until tender. Add mushrooms and meat. Stir in
sour cream and seasonings. Blend well and cool before filling
Makes 2 cups.
1 c. sauerkraut
1 sm. onion, chopped
2 tbsp. butter
1 c. chopped fresh mushrooms
1 tsp. salt
1/8 tsp. white pepper
2 tbsp. sour cream
Cook sauerkraut with 2 cups water for 15 minutes; drain, cool, and
chop finely. In a medium saucepan saute onion in butter. Add
mushrooms; stir in chopped sauerkraut, salt, and pepper. Cook for
10-15 minutes. Add sour cream; mix well and cool before using for
Yield: 1 1/2 cups.
2 c. dried prunes
2 tbsp. lemon juice
1 tbsp. brown sugar
Boil prunes for 5 minutes. Cover, remove from heat, and let stand
20 minutes. Remove seeds; add lemon juice and sugar. Cook,
uncovered, until liquid is almost gone.
1 to 2 pkgs. lean beef mince
1 egg or 2 eggs if a lot is to be made
2/3 medium sized onions
three or four cloves of garlic
1 -1 1/2 cups. water
3 1/2 to 4 1/2 cups. flour
Dash of salt
MEAT: Brown and cook beef approximately 2 hours in a large covered
saucepan with 2 cups water. (Add water as necessary while
cooking.) Grind meat while still warm if possible, so meat packs
together in little handfuls (if meat is cold, add egg to help it
Chop the onion and garlic together. Brown to a light tan to
make onion clear
DOUGH: Combine water, egg and salt. Fold in flour 1 cup at a
time and mix with your hands. The dough should become soft, but
not sticky (if sticky, add a little flour).
Sprinkle flour on table, knead dough until smooth (avoid over
handling). Roll dough out on table with a floured rolling pin
until dough is thin (but not too thin where you cannot pick it
up). If dough starts to stick to the table, place some flour
Take a small handful of the meat mixture, place on dough a
little in from the edge. Fold dough over the meat and with a large
mouth glass (rim has been dipped into flour), place glass over
dough with meat and cut. Pinch ends of dough together, place on
floured plate (DO NOT STACK!). Continue on until all the meat is
After all Perogen are made, boil large saucepan of water. Place
Perogen in boiling water for approximately 8 minutes (or until
they float). They can be served a number of ways: Serve with
melted schmaltz or low fat / zero fat spread with salt and pepper
Grandma used to roast them slightly in the oven which dried the
outside to a nice golden brown and made them irresistible to eat.
Alternatively, after boiling, place the Perogen in a frying pan with
onions, garlic and butter/butter and cook another 5 minutes and
Final alternative, after boiling, top the Perogen with gravy and
salt and pepper and serve.