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How To Make Schmaltz and Gribenes - Recipe. Anybody who wants to make truly authentic Ashkenazi Jewish cuisine must first learn how to make schmaltz and gribenes. Schmaltz is an important ingredient in many Jewish recipes, and is a must-know for anybody wanting to prepare authentic Ashkenazi cuisine. Gribenes are a by-product of the process used to collect schmaltz. Some of you might find this blog a bit– well, unappetizing. To the modern health-conscious cook, schmaltz and gribenes sound like a heart attack waiting to happen. Though richly flavored, both dishes evolved out of frugality. Schmaltz is basically rendered chicken fat. After collecting the schmaltz, continue to fry the chicken skin with onion to produce a batch of crispy little gribenes.

You might be wondering, “Where do I get a whole pound of chicken skin and fat?” You can also collect schmaltz by cooling chicken soup in the refrigerator, then skimming the solid fat that rises to the top. Non-Stick Skillet Mesh Strainer Ingredients You will also need Total Time: 1 Hour. Chopped Liver - Traditional Jewish Chopped Liver Recipe. Creamy, rich chopped liver is a traditional Jewish dishes that brings back fond food memories for many families.

The history of chopped liver goes back to Medieval Germany, where Jews bred and raised geese as the poultry of choice. The first Jewish chopped liver recipes were actually made from goose liver. Eventually Eastern European Jews began using chicken and beef livers; these recipes came across the ocean with immigrants to Ellis Island in the late 1800′s. The East Coast deli culture is closely tied to these early Eastern European Jewish immigrants. To this day, you can still order chopped liver in any New York Jewish deli (any deli worth visiting, that is!). Today, chopped liver is often served as an appetizer for Jewish holiday gatherings like Passover. My chopped liver recipe uses schmaltz and gribenes in the mix. Star-K: How to Kosher Liver I’m not gonna lie—this recipe is full of fat and cholesterol. Recommended Products Skillet Food Processor Ingredients You will also need. Food52: How to Sous-Vide at Home (Without An $800 Machine)

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Yes, you can sous vide at home -- and you don't need anything fancy. Like liquid nitrogen and pork belly, something cooked sous vide seems relegated to the world of restaurants, a world of industrial Cryovacs and immersion circulators and vacuum-sealers. Yes, restaurants cook sous vide for many reasons -- precision, reproducibility, hands-off cooking. The technique, which simply means cooking sealed food in a low-temperature water bath, has its benefits -- but it can cost you around $800.

Good thing you can make one, with just a rice cooker and a temperature controller, in your own kitchen. For less than $35. Here's how it works. The rice cooker is filled with water and plugged into the controller, which reads the ambient temperature of the water bath. You can choose to buy a temperature controller or build one yourself with some know-how.

Potato Kugel. [Flickr: The Gifted Photographer] Note from Arthur Schwartz: All the old recipes for potato kugel come out sort of heavy and gluey, which is not at all the kugel taste of today in New York City. These days, the kugel sold in the take-out shops and delicatessens, not to mention those made at home by modern balabustas, are still full of good onion flavor but they are high and light. What may seem like an inordinate number of eggs is the secret. Some recipes call for baking powder, too, but I've found the baking powder does absolutely nothing and lots of eggs are definitely the ticket to lightness. Featherlight Potato Latkes. This method of blending the ingredients in a food processor or blender makes the work easy and creates extremely light, crisp latkes. Get busy, or as Wynnie Stein’s grandmother would say, “Stop lying there like a latke.”

This recipe yields 15 latkes, 2 ½ inches in diameter Recipe Type: Side Dish, Main Dish Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 4 Ingredients 6 medium potatoes 1 small onion, peeled and quartered 2 large eggs 1/4 cup unbleached white flour (or matzo meal) 1/2 teaspoon salt pinch of baking powder freshly ground black pepper to taste vegetable oil for frying sour cream Instructions Grate the potatoes in a food processor or on the largest grating side of a hand grater. Challah Recipes: How To Make Your Own And What To Do With Leftovers (PHOTOS) Alright, everybody, we're hurtling toward Passover, so it's time to talk challah. We know, we know, Passover is the holiday where you are forbidden to eat leavened bread -- not exactly prime challah recipe time, right?

Well, if you're either a practicing Jew or someone who has to live with one of us, you probably know about chametz. Chametz refers to any leavened breads, leavening agents and bread-making materials. In the days leading up to Passover (which starts on March 25 this year), we're supposed to rid our homes of any trace of chametz, including the flour tucked away in the cupboard, the packages of yeast, etc. We are certain that the meaning of Passover is not to have an all-out carbohydrate feast for the week leading up to the holiday, but just tell your grandmother you're trying not to be wasteful -- on account of all those starving children she was always talking about in your youth. Want to read more from HuffPost Taste?

Loading Slideshow Hide Thumbnails Also on HuffPost: Moroccan carrot salad with Harissa recipe from Food52. Author Notes: Classic Moroccan salad, zesty and tangy. It is best when you use not too spicy home made Harissa (Moroccan chili paste) and home made preserved lemons. But if you don't have the lemon you can cut a lemon with peel to small pieces and cook it for one minute in a little water in the microwave.

(less)Author Notes: Classic Moroccan salad, zesty and tangy. It is best when you use not too spicy home made Harissa (Moroccan chili paste) and home made preserved lemons. (…more) - Cordeliah Food52 Review: As Cordeliah notes, this salad is all about tang and fragrance. Serves 8-10 10 carrots 2 tablespoons Harissa 4 tablespoons chopped preserved lemon (about one lemon) 5 cloves of garlic chopped 1/4 cup extra virgin olive oil 2 tablespoons white vinegar 1/4 bunch cilantro salt & pepper Cut the carrot to rounds about 1/2 cm thick. This recipe is a Community Pick!

Popular on Food52 and Provisions Tags: carrot, mediterranean, Salads, Vegetables, Vegetarian. Gefilte Fish Loaf. New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly total prep Baking a loaf of gefilte fish is so much simpler than poaching individual ovals, and making your own (instead of using store-bought gefilte fish) allows you to season the fish as you like. There are those families partial to sweet fish and those who love a more peppery version, so feel free to adjust the seasonings. Preheat oven to 325°F with rack in middle. Oil an 8 1/2- by 4 1/2-inch ovenproof glass or ceramic loaf pan.Cook carrot, celery, and onion in 2 tablespoons oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until vegetables are barely tender, about 5 minutes.

Chopped Liver - What Jew Wanna Eat. Feliz Cinco de Mayo, friends! As I have mentioned before, I love holidays. And El Cinco is up there in my list of favorites- give this girl a maraca, tub of guacamole and obligatory fake mustache and you have made me one happy Jew. But in case you are tired of noshing on chips and salsa and imbibing margaritas, WJWE has a little Jewish relief. I bring you chopped liver. For reals. Chopped liver is delicious and unless you are a vegetarian (in which case just wait until you try my meat free vegetarian chopped liver) you should give it a try. Chopped liver is by no means a health food. First, saute your onions until golden in 2 tbsps of oil or schmaltz (about 7 minutes).

Delicious. Almost done! And equally as important as Cinco (if not more than), a Happy Mother’s Day to all the mothers out there, but especially mine. Chopped Liver Chopped Liver- try it you’ll like it! Author: Amy Recipe type: Jewish Serves: 6-8 brave souls Ingredients Instructions P.S. Never miss a recipe! Related. Seviche With Black Lentils Recipe Details. A Rosh Hashanah Menu from Mile End Deli. Food is at the center of traditional Rosh Hashanah celebrations, when friends and family ring in the Jewish New Year. This year, our three-course holiday menu comes from Noah and Rae Bernamoff, the husband and wife duo behind Brooklyn’s Mile End Delicatessen. When we asked Noah about his favorite Rosh Hashanah traditions, he didn’t hesitate: “Eating! At Passover we have a limited menu, and Yom Kippur is all about breaking the fast. But Rosh Hashanah is a food holiday.”

Keep reading for three special occasion recipes from The Mile End Cookbook, new from the Bernamoffs: Spring Chicken, Knishes and Honey Cake. Then click to read our Q&A with Noah, where he tells us about more of his favorite dishes and epic holiday meals at his grandmother’s house. Spring Chicken Noah: The beauty of this dish is that you get not only the super-moistness of brined chicken breasts but also the snappy crunch of a high roast or sear. ½ cup fresh English peas 5 tablespoons canola oil 2 teaspoons chopped fresh thyme. Ten top food writers recommend their favorite local bagelsBy Paige Ross and Joanna Rothkopf Clockwise from left: Seattle's Eltana Wood-Fired Bagel Café; Scott Campanozzi of Austin's Wholy Bagel; a selection from Wholy Bagel; Bagels from Miami's Original Brooklyn Water Bagel Co.

The beloved chewy yet tender staple of the New York City breakfast has set a standard that cities across the country strive to match. In a quest to find the best bagels the United States has to offer, we enlisted the help of food writers and restaurant critics across the country. Our research proved harder that we anticipated: Journalists in San Francisco, New Orleans, and Philadelphia claimed defeat to the mighty New York version, claiming their cities just didn't have much to offer in the way of the esteemed holey breadstuff. In that light, some of the top bagels we found in Boston, Chicago, Los Angeles, Miami, and St. Delray Beach, Florida: Original Brooklyn Water Bagel Co. St. More from Epicurious: Joan Nathan's Chosen Matzo Ball Soup. Each year at Passover, Jewish communities celebrate the Israelites' emancipation from slavery in Egypt. The story goes that they fled so quickly, they didn't have time to wait for their bread to rise -- hence the prohibition of leavened food during Passover's eight days.

Matzo ball soup is therefore an essential part of Passover celebrations, ladeled up during the seders that mark the holiday's first two days. When it comes to Jewish food traditions, we turn to Joan Nathan (remember her hamantaschen?) For reliable, authentic recipes. In her latest video for Tablet Magazine, she shows us how to make her favorite matzo ball soup -- explained, as always, with the tenderness of a mother and the confidence of a seasoned professional. If you've never made matzo balls, don't let your inexperience deter you.

Joan Nathan's Chosen Matzo Ball Soup Serves 6 For the soup: For the matzo balls: See the full recipe (and save and print it) here. Photos by James Ransom Follow Marian Bull. Homemade Corned Beef. 1 You can either used store-bought pickling spices or you can make your own. To make your own, toast the allspice berries, mustard seeds, coriander seeds, red pepper flakes, cloves, peppercorns, and cardamom pods in a small frying pan on high heat until fragrant and you hear the mustard seeds start to pop. Remove from heat and place in a small bowl. Use a mortar and pestle to crush the spices a little (or the back of a spoon or the side of a knife on a flat surface). Add to a small bowl and stir in the crumbled bay leaves and ground ginger. 2 Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar.

Bring to a boil, then remove from heat and let cool to room temperature. 3 Place the brisket in a large, flat container or pan, and cover with the brine. 5 Remove the meat to a cutting board. Tori Avey, "The Shiksa in the Kitchen" 5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. We love you a latke, don't misunderstand - but seeing as it's the sixth night of Hanukkah, we think we need some space. It's not you, it's us. Here to ease us into our potato-pancake separation is Tori Avey. She's the woman behind the popular blog, "The Shiksa in the Kitchen. " When Avey made collecting authentic Jewish recipes somewhat of a hobby, she earned the nickname "the shiksa in the kitchen” from her Israeli family and friends - and well, the rest is history. The word “shiksa” is a Yiddish word often used to describe a non-Jewish woman who is in a relationship with or attracted to a Jewish man.

And although Avey formally converted to Judaism earlier this year, she'll tell you, "once a shiksa, always a shiksa! " Five Hanukkah Dishes That Are Not Latkes: Tori Avey 1. 2. 3. 4. 5. And because we don't want latkes to feel left out: Rosh Hashanah Recipes for a Sweet New Year. How to Make the Ultimate Bagel - Project. The quintessential—and elusive—bagel has a crackly exterior and a chewy interior. Shiny and caramel-colored, it tastes yeasty, the tiniest bit sour, and an even tinier bit sweet. The contrast in texture and the subtle sweet-sour flavor, when combined, define what it is to be a bagel.

The ultimate bagel doesn’t need toasting to be delicious. Many bagels are just the bland, bloated stepchildren of their dense, chewy ancestors. According to Ed Levine, the New York food maven and founder of Serious Eats, bagels once topped out at 3 or 4 ounces, while most sold today weigh as much as 6 or 7 ounces. “Bagels have suffered from bagel elephantiasis over the last 20 years,” says Levine. Even H&H, New York’s famed Upper West Side bagel bakery, has fallen prey to the Starbucking of bagels, adding girth and diluting flavor. What Not to Do Traditionally, malt gives bagels their sweet hint. Soft and fluffy, mild and pale, the rolls with holes in most of the country are bagels in shape only. Recipe: Mile End’s Smoked Whitefish Salad | Good Food. Kreplach (Chicken Dumplings) from The Mile End Cookbook. Matzoh Ball Gumbo: Culinary Tales of the Jewish South (9780807871232): Marcie Cohen Ferris.

Epicurious Market - The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen. Hamantaschen Recipe at Epicurious. Borscht Recipe at Epicurious. Deli Summit: Notes from the first-ever gathering of the new guard of Jewish food.