In our household, we routinely freeze extra pieces of raw chicken, including bits of fat and skin (e.g., chicken backs leftover from packages of chicken quarters). Today we made chicken soup from frozen, bone-in, skin-on chicken pieces (3 wings, 1 chicken thigh, 2 drumsticks, 3 chicken backs and leftover fat / skin trimmings); carrots, celery,…… Continue reading Matzoh ball soup from frozen chicken, pressure cooker style
Tag: jewish
Rotisserie chicken matzoh ball soup
We felt inspired by this shortcut recipe: https://www.whiskedaway.co/blog/2015/10/05/jewish-grandma-approved-matzo-ball-soup Our modifications: first, instead of using matzoh ball mix, we followed Joan Nathan’s recipe for matzoh balls, which is: in a medium mixing bowl, combine 4 eggs with ¼ cup schmaltz (we used olive oil instead), then stir in 1 cup matzoh meal and ½ tsp salt… Continue reading Rotisserie chicken matzoh ball soup
Simple charoset
During the pandemic, we tried to make charoset based on our pantry. We generally followed this recipe: https://www.yummly.com/recipe/Basic-Charoset-511621 Our modifications: first, we used a mix of Fuji apple and Anjou pear, and we left the skin on. Second, in lieu of the 1 Tbsp each sweet red wine and honey, we used 2 Tbsp pomegranate… Continue reading Simple charoset
Potato kugel
We tried this Smitten Kitchen recipe: http://smittenkitchen.com/2015/12/potato-kugel/ It was tasty and easy to make. As a shortcut, we used 48 oz refrigerated Simply Potato hash brown potatoes (which come in 20 oz packages) instead of shredding the potatoes ourselves. (Sept. 2019)
Sweet and sour cabbage
We tried this recipe from Joan Nathan’s cookbook, King Solomon’s Table, also available at this link: https://jewishfoodexperience.com/recipes/slightly-sweet-sour-cabbage/ Our modifications: the ¼ cup white wine vinegar we used was too mild, so we supplemented with 2 Tbsp apple cider vinegar and a tsp sugar for brightness. We served this as a side dish to complement brisket… Continue reading Sweet and sour cabbage
Moroccan beet and orange salad
We tried this recipe from Joan Nathan’s cookbook, King Solomon’s Table, also available at this link: https://www.stljewishlight.com/moroccan-beet-and-orange-salad/article_be0f5dce-989d-11e7-bd11-0be10411f646.html We lightly toasted the pistachios before sprinkling them over the salad. We also used only 1 Tbsp (not ½ bunch) chopped parsley as garnish. We served this as the first course for our Rosh Hashanah dinner. We used… Continue reading Moroccan beet and orange salad
Brisket in sweet and sour sauce
We tried this recipe for Rosh Hashanah: https://cooking.nytimes.com/recipes/1016867-brisket-in-sweet-and-sour-sauce Our modifications: we used a heavy large roasting pan (as to a smaller pan in which our 5 lb brisket would be snug), tightly wrapped in foil. After roasting at 325 for 3 hours (fat side down in the marinade), we flipped to the lean side and… Continue reading Brisket in sweet and sour sauce
Sweet and sour brisket pot roast
We tried this recipe at home after my MIL made it: https://www.bostonglobe.com/lifestyle/food-dining/2019/04/08/bubbe-brisket-cooks-long-and-slow-night-before-seder/zFPWgIatlTOvJiJbaisyQI/story.html Our modifications: first, we ground up 2 tsp black peppercorns, 2 tsp kosher salt, and 2 cloves and used it as a dry rub on the brisket prior to searing it. Second, we used an Italian brand of white wine vinegar, but a… Continue reading Sweet and sour brisket pot roast
Dark chocolate gelt with candied orange peel and toasted nuts
We tried this recipe: https://www.marthastewart.com/1136696/homemade-gelt Based on our pantry, we melted ½ cup dark chocolate discs and 1 cup dark chocolate chips, microwaving in 30 second intervals. We skipped the safflower oil, instead pouring the melted chocolate into paper muffin cups lining a 12 cup muffin tin (see Note below). Before the chocolate hardened, we… Continue reading Dark chocolate gelt with candied orange peel and toasted nuts
Sheetpan sweet and spicy chicken with carrots, lemon, and dates
We tried this NYT recipe for an easy Rosh Hashanah dinner: https://cooking.nytimes.com/recipes/1016808-sweet-and-spicy-roast-chicken As some NYT comments suggested, we cut the carrots a little thinner to make sure they would be done at the same time as the chicken. After marinating overnight, we placed the vegetable mixture in a single layer on an oil-sprayed rimmed baking… Continue reading Sheetpan sweet and spicy chicken with carrots, lemon, and dates
Cooking Adventures 