• 1 Tbl Olive Oil
• 1 small onion
• 3 cloves garlic – minced
• 4 cups veg or chicken stock
• 1 14.5oz can of diced tomatoes with juice
• 1/2 cup orzo
• 1/4 tsp crushed red pepper
• 1/4 tsp ground black pepper
• 1 15oz can white kidney beans – rinsed
• 4 cups chopped escarole

Method:

In a soup pot saute onions and garlic until onions are translucent.  Add broth,  tomatoes, crushed red pepper, orzo, black pepper and bring to a simmer until pasta is cooked (aprox. 5 minutes.) Add beans and escarole.  Simmer additional five minutes until beans are warm.  Serve.

Makes four servings.

Shavuot (Lev. 21:15-16, 21) occurs each year 7 weeks from the second Seder of the Jewish Biblical Festival of Passover. This explains the name “Shavuot” — which is Hebrew for weeks. If you count from one day earlier, from the first Seder of the Festival of Passover, there are 50 days, or as it’s known in Greek — Pentecost, meaning the fiftieth day. (Pentecost is what Christians call their celebration 50 days after Easter Sunday that commemorates the descent of the Holy Spirit upon the Apostles and the followers of Jesus of Nazareth on that day. Pentecost is also called “Whitsun” or “WhitSunday” in the UK and other English-speaking areas.)

The Shavuot synagogue service includes the reading of the Book of Ruth and the “Akadamot”. The Book of Ruth is the story of Ruth, a Moabite woman, who voluntarily chose Judaism and because of her kindness, became the great-grandmother of King David (and for Christians, the ancestor of Jesus of Nazareth), and who is said to have been born on and died on Shavuot. The other book that is read is the “Akdamot”, written in Aramaic by Rabbi Meir ben Isaac of Worms, Germany in the eleventh century C.E., which describes what it will be like during the days of the “Moshiach” (Messiah).

The custom is to eat dairy foods on Shavuot because once the Torah (the Five Books of Moses) was given at Sinai, all methods of killing the animal, other than by “shechitah”, ritually-approved slaughter, were prohibited. Since animals could not be ritually slaughtered on Shabbat (Sabbath), and the Torah was given on Shabbat, on that day the Jews at Sinai had to eat dairy.

Ashkenazic (central and eastern European Jewry) fare includes a variety of dairy dishes including blintzes (fried, filled crepes), noodle or rice kugels (puddings), knishes (filled pastries), kreplach (filled pasta), priogen (filled pastry turnovers), vegetable salads with sour cream, kaesekuchen (cheesecake), strudel, schnecken (yeast pastries), rugelach (cream cheese cookies), kuchen (coffee cakes) and fluden (layered pastry).

Sephardim (Spanish, Portuguese, North African, Balkan, Greek and Turkish Jewry) serve such dishes as borekas (pastry turnovers), ojaldres (phyllo turnovers), calsones (filled pasta), esfongus (spinach-cheese nests), mengedarrah (lentils with rice) topped with yogurt, yogurt salads, sutlach (rice flour pudding), ruz ib assal (honey and milk rice pudding) and biscochos Har Sinai (mounded cookies representing Mt. Sinai).

A fairly newer custom begun in the U.S. by Reform Jewry, and adopted by Conservative Judaism as well, is to hold religious school graduation exercises on Shavuot. More traditional Orthodox communities begin a child’s formal Jewish education on Shavuot.

Chag Sameach (KHAG sah-MEHY-ahkh = A Joyous Holiday)!

For a Cheese Blintz & Montana Blintz recipe, click more

Cheese Blintz Recipe

The following recipe for Cheese Blintzes is derived from a recipe by Natalie Fisher, a one-time resident of Shelby, Montana, and is from “The MAJCO COOKBOOK, VOLUME II”, published by the Montana Association of Jewish Communities (1999):

Here’s what you will need:

Crepe:
1 cup milk
4 large eggs, lightly beaten
1 cup unbleached all-purpose flour
butter or vegetable oil for frying

Filling:
1 lb. cottage cheese
1/4 lb. farmers cheese (dry cottage cheese)
1/2 lb. cream cheese
2 tablespoons sugar
1 egg

Topping:
sour cream
applesauce
fruit toppings

You will also need:
bowl
whisk or fork
large utility spoon
crepe, or small frying, pan
large plate
wax paper
2nd bowl (or, a cleaned first bowl)
plate
tablespoon
frying pan
spatula

Here’s what you need to do:

1. In a bowl, beat eggs. Add milk. Beat in flour until smooth.

2. Pour in a utility spoon of mixture into a greased crepe or small round pan.

3. Cook on one side until lightly browned.

4. Flip onto a plate lined with wax paper. Stack crepes with wax paper in between.

5. In a bowl, mix filling ingredients together.

6. TO SHAPE BLINTZES: Place about 1 heaping tablespoons filling on the cooked side of the crepe. Fold in sides and roll up like an egg roll or burrito.

7. TO COOK BLINTZES: Lightly brown (on both sides) using butter in a frying pan.

8. Serve with sour cream, applesauce or fruit topping.

For a Montana blintz, replace the sweetened cheese filling with huckleberry preserves.

Gourmet Apsaalooke Chili by Awé

4 Tbs canola oil
6 cloves garlic, minced
2 yellow onions, diced
2 Serrano chiles (diced with seeds removed)
1 lb. coarse ground elk
1 lb. coarse ground antelope
½ tsp salt
1 tsp freshly ground black pepper
3 Tbs mild red New Mexican chile powder
2 Tbs dark Pasilla chile powder (or Ancho)
4 Roma tomatoes, diced
½ cup tomato paste
1 1/2  cups Beef Stock
1 Bottle Rainer Ale (warm)
2 Tbs cheap port wine
1 Tbs Tabasco Sauce
4 tsp ground cumin
4 tsp minced Mexican oregano
¼ cup minced parsley
4 oz crumbled goat cheese, for garnish

To prepare the chili, heat the canola oil in a large
saucepan. Add the garlic, serrano chiles, and
onions and sauté over medium-high heat for 5
minutes. Add the meat and sauté for 7 or 8
minutes longer, while stirring frequently, or
until the meat is well browned on all sides.

Season with salt and pepper, stir in the chile
powder, and cook for 2 minutes more.  Add the
tomatoes, tomato paste, beef stock, beer, port,
Tabasco, cumin, oregano, and parsley, and stir
well to combine. Bring to a simmer, turn
down the heat to low, and cook, uncovered,
for 55 minutes (add water if needed).

Put the mess into serving bowls and sprinkle
the goat cheese over (or any cheese you like).

Pour the Chili over macaroni (Lodge Grass
style), pinto beans (Crow Agency style), or
spaghetti (Pryor/Arrow Creek style).

Servings: 4-6

As commanded by the Almighty at Sinai (Ex. 12:14-20, 13:1-10 and Lev. 23:4-8), the 8-day Festival of Pesach begins on the 15th day of Nissan and ends on the 22nd day of Nissan (that’s the Babylonian ‘Nissan’, not the Japanese ‘Nissan’), which this year, this will be from sundown, Saturday, April 19 to sundown, Sunday, April 27 on the civil calendar.

As the only major Jewish celebration completely centered on the home and not in the synagogue, Passover is marked by special dietary restrictions, mainly the prohibition against using any grain or leavened product, other than matzoh (unleavened bread made from flour and water and baked for 18 minutes), and ritualized meals (Seders) that follow a specified order as written down in the Haggadah (huh-GAH-duh, the guide book for the Seder service that contains blessings, questions and answers, the story of the Exodus, and songs) on the first two evenings.

A favorite Passover breakfast treat is matzoh brei, French toast made with matzoh:

For Walter’s Pesach matzoh brei recipe, click more

Walter’s Pesach matzoh brei recipe

Here’s what you will need:

2 matzohs
3 cups water
2 eggs
Salt to taste
White pepper to taste
1 tablespoon butter
sugar

You will also need:
large bowl
medium bowl
fork or whisk
large skillet
spatula

Here’s what you need to do:

Break the matzohs into small pieces and soak them in the water in a large bowl until soft, but not soggy. Drain well.

In a separate medium bowl, beat the eggs with the salt and pepper.

Add the beaten eggs to the drained matzohs. Blend together.

Melt the butter in a large skillet over medium heat; add the egg mixture. Cook over medium heat. Cook the egg-matzoh mixture as a large omelet, browning on both sides. It’s usually only necessary to turn over once.

Top with either sugar or salt and pepper.

Ashkenazi (Central and Eastern European) Jews eat hamantaschen (HAH-men-TAH-shen), tri-cornered fruit-filled cookies in reminiscence that the Persian Prime Minister, the evil Haman, was supposed to have worn a tri-cornered hat.

Photo by Ariela at Baking & Books

For a Blue Ribbon hamantaschen recipe, click more

This hamantaschen recipe won the 2000 Minnesota State Fair Blue Ribbon!

Here’s what you will need:

Cookie dough:
3 eggs
4 cups flour
1 cup sugar
4 teaspoons baking powder
3/4 cup oil
1/3 cup orange juice

Filling:
3 tablespoons orange juice filling (canned prune and apricot fillings were used for the State Fair entries).

Traditional fillings are poppy seed and prune. Apricot, apple butter, pineapple preserves, and cherry pie filling all work quite well.

For a special HONEY-NUT FILLING:

1 lb. of honey
1 lb. ground or chopped walnuts

Heat honey to boil, then stir in walnuts.

Oil a platter or board, pour walnut-honey mixture on platter or board and let cool.

When cool, cut into triangles (approximately 1″ per side).

Here’s what you need to do:

1. With an electric beater, beat eggs, adding sugar gradually.

2. Add oil and beat well.

3. Combine flour and baking powder; add to egg mixture alternatively with the orange juice. Mix well. You may need to add a drop more juice if you think it is too dry or a little more flour if you feel it is too loose.

4. Divide dough and wrap in waxed paper.

5. Chill dough for several hours.

6. Remove dough from refrigerator. On a lightly floured surface, using a lightly floured rolling pin, roll out dough to 1/8th inch thickness and cut into 2-1/2 inch circles.

7. Place a rounded teaspoon of filling or honey-nut triangles in each center.

8. Pinch edges together firmly to form a closed triangle over the filling.

9. Place on a non-stick sprayed cookie sheet.

Bake in a 350-degree oven for 18-20 minutes or until golden. Cool on a rack.

Source:

http://www.bnaiemet.org/Womens_League/recipes/Purim/blue_ribbon_hamentaschen.htm

While in Vaduz my cousin Thersea cooked what she called a “traditional” dish that has no fancy name other than that found in her cooking notes…Fleischbällchen, so without further ado…Liechtensteiner Meatballs.

Meat Patties:

1.5 lbs ground pork
1.5 lbs ground beef
1 egg, lightly beaten
2 tablespoons potato starch
2 tablespoons finely chopped onions
1/2 teaspoon nutmeg
1/4 teaspoon ground allspice
2 tablespoons chopped capers
1/2 cup coarsely chopped cooked beets
2 tablespoons all-purpose flour
1 cup beef broth
1/4 cup heavy cream
salt & pepper to taste

Cauliflower Cheese Mashed Potatoes:

1 pound redskin potatoes, quartered and boiled or steamed
1/2 pound cauliflower florets, cooked
3 tablespoons heavy cream
dash allspice
4 ounces Gruyere, Emmentaler, or Jarlesburg Cheese, coarsely shredded
Salt and pepper to taste

* In a medium sized mixing bowl, add the ground meats and all the ingredients from the potato starch to the chopped beets. Combine well and season to taste with salt and pepper. Form the meat mixture into small patties or meatballs, approximately 1-inch circumference.

* Heat in a large non-stick saute pan over medium high heat. Saute the patties until golden brown and cooked through. Transfer the patties to a plate lined with paper towels or a rack.

* In the same pan, over low heat, stir the flour into the drippings and gradually add the beef broth. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes or until the liquid is slightly reduced. Stir in the cream and taste for seasoning. Return th cooked patties to the pan and simmer for 5 minutes.

* In the meantime, prepare the Cauliflower Cheese Mashed Potatoes. Coarsely crush the warm potatoes and cauliflower with a fork and season with the cream and allspice. Add the cheese, salt, and pepper to taste.

* Serve the patties with the potatoes as an accompaniment.

Möge dir dein Weg leicht werden!

Mike

The 8-day rabbinic Jewish Festival of Chanukah always begins on the 25th day of Kislev and, depending on whether Kislev has 29 or 30 days, ends on either the 3rd or 2nd day of Tevet. This year, Kislev has 29 days and thus this year Chanukah will end on the 3rd day of Tevet. (On the civil calendar, this year Chanukah begins at sundown on Tuesday, December 4 and ends at sundown on Wednesday, December 12.)

According to tradition: a single portion of oil, used to light the 7-branch Temple Menorah (the symbol of the Jewish faith), that was to last only one night, lasted eight nights. In commemoration, the 8-branch Chanukah menorah is lit, increasing the number of candles lit each night, until on the eighth and last night, 8 candles are lit. In many American households, red, white and blue candles are set aside for use on the final night.

Continuing the theme of the “miracle” of the oil, the custom is to eat foods fried in oil on Chanukah. Latkes, fried potato pancakes, is typical to almost every American Jewish household of Ashkenazic (central and eastern European) descent. Jews of Sephardic (Spanish and Portuguese) descent favor sufganiyot, fried jelly doughnuts.

For the latkes and sufganiyot recipes, click MORE:

Latkes (Potato Pancakes) recipe:

Here’s what you will need:

5 medium potatoes, washed, but not peeled
1 onion
1/4 cup matzoh meal or flour
1 egg, beaten
1/4 tsp baking powder
salt and pepper to taste
vegetable oil
applesauce or sour cream

You will also need a grater or food processor with a shredding surface or blade, bowl, small measuring cup, 1/4 teaspoon, spatula, large frying pan, paper towels and serving platter.

Here’s what you need to do:

1. Shred the potatoes and place in bowl.

2. After peeling off the outside layer, shred the onion and add to shredded potatoes.

3. Add matzoh meal or flour, beaten egg, baking powder, salt and pepper and hand mix.

4. Heat vegetable oil in large frying pan.

5. Drop several 1/4 cups of potato mixture into frying pan and press lightly with the spatula on each mound to flatten.

6. Turn over when brown (approximately, 2-1/2 to 3 minutes per side).

7. Remove and drain on paper towel.

Repeat until all the mixture has been dropped into the frying pan. You may have to add additional oil to the frying pan after each batch is fried.

Yield: About 15, 3″ pancakes.

Serve with a topping of applesauce, if part of a meat meal, or sour cream, if part of a dairy or pareve meal. (My mother served latkes as a main course with large dollops of both applesauce and sour cream.)

Sufganiyot (Jelly Doughnuts) recipe:

Here’s what you will need:

2 eggs
1/2 cup sugar
1 tbsp vegetable oil
additional oil to deep fry
2-3/4 cup flour
1-1/2 tspns baking powder
1/2 tspn salt
1 cup milk
1/4 tspn vanilla
jam
powdered sugar.

You will also need a measuring cup, 2 bowls, rolling pin, drinking glass, measuring spoons, beater, deep fryer, paper towels and serving platter.

Here’s what you need to do:

1. Beat the eggs.

2. Add the sugar and the oil and beat again.

3. Combine the flour, baking powder, and salt in separate bowl.

4. Add half the egg mixture and beat again.

5. Add the milk and vanilla and remaining flour mixture.

6. Refrigerate for 1 hour.

7. Roll the dough to about 1/4 inch thickness.

8. Use the bottom of a glass to cut out circles.

9. Place a teaspoon of jam on half the circles.

10. Use remaining circles to cover, and pinch edges together.

11. Deep fry the doughnuts in hot oil at 350 degrees Fahrenheit.

12. When doughnuts are golden, remove and drain.

13. Sprinkle with powdered sugar.

Ingredients:

• 1 cup kosher salt
• 1 cup dark brown sugar
• 2 large cinnamon sticks
• 12 whole allspice berries
• 12 white pepper corns
• sprig of fresh sage
• sprig of fresh thyme
• 2 gallons of water

Method:

Combine 1 gal of water with all of the ingredients and bring to a simmer for 15 minutes. Allow to cool to room temperature. The night before you wish to cook your bird place the bird in a container large enough to hold both the turkey, the seasoned water and the second gallon of water. I use a 5 gal. bucket that I bought in the paint department at Ace Hardware. Allow to brine a minimum of 6 hours but 8 to 12 is better. Place container in a cool place. Since salt is so hostile to bacteria there is no need to refrigerate. I put mine in the garage to both keep it out of the way and take advantage of the cool space.

There are lots of differing opinions about how to cook a turkey. I put mine in a 475 degree oven for an hour and the reduce the heat to 350 after covering the breast with a triangular piece of tin foil – not a tent but a piece of foil that is folded to just cover the breast tightly. When the internal temp of the breast reaches 161 degrees remove from the oven and let stand for 30 minutes. The residual heat will cause the breast temp to increase to about 170 during the resting period.

A few years ago I got a probe thermometer that has a cord going to the digital readout that sits outside the oven I think it’s one of the best investments a cook can make. Every time one opens up the oven the temp drops about 20 degrees thereby increasing the cooking time. This gadget saves that and has an alarm on it for when your food reaches the desired temp. It may not mean much for a turkey that you get on sale for 49 cents a pound just before Thanksgiving, but it’s good insurance for the next time you put a $60 prime rib in the oven to make sure you get the end product you’re looking for.

Anyhow, the bird turned out excellently. It was moist, perfectly seasoned, and had all those wonderful background notes from the sugar and spices. It’s just a little more work but pays big dividends (and the leftovers stay moist as well.).

This brine works well with chicken and duck too.