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Jewish
Jewish food represents the history of the Jews from Biblical times and through more contemporary eras. Share your recipes. Wouldn't it be great to share, on the web, some of your favorite recipes so we can all enjoy? Everybody from different countries putting in their own traditional recipes" Recipe EBOOK, created from all the recipes submitted, is complete! I'll be happy to place them on this web site for free. All you need do is send an e-mail with the recipe or recipes to: JWebindex@Gmail.com
"Adventures in Jewish Cooking" - authored by Jeffrey Nathan and published by Clarkson N. Potter
"America Cooks Kosher: The All season All Reason Kosher
Cookbook" - perfect for the novice to the connoisseur, for
every occasion from the Seder table to the Super bowl party
features over 320 recipes "The Book of Jewish Food" - authored by Claudia Roden and published by Knopf Publishing in 1996 "Eat and Be Satisfied" - authored by John Cooper and published by Jason Aronson Publishing Company in 1991. "Eat
Smart In Poland" - authored
by Joan B. Peterson and published by Ginkgo Press, Inc. PO box
5346, Madison, WI 53705 Phone: 608 233 5488 Fax: 608
233 0053 The company also publishes Eat Smart travel guidebooks
for food lovers for Brazil, Turkey, Indonesia,
Mexico and Morocco. "Ellis
Island Cookbook" - "Fat and Be Satisfied" - authored by John Cooper and Published by Jason Aronson, Inc., Northvale, New Jersey, and London. It is a social history of Jewish food. It is not a recipe book. It is actually a Genealogy of Jewish Food. The author starts with Jewish food in the biblical times until the present. He coves the Sephardic cuisine's and Ashkenazi cuisine as it was adapted and it traveled around the world. "The Hadassah Jewish Holiday Cookbook" - edited by Joan Schwartz Michel and published by Hugh Lauter Levin 1 212 451 6221 or email schamama@hadassah.org $25, including domestic shipping
"Holocaust Cookbook" - the creation
of Jonathan and Sarah Caras, this cookbook is a collection of
stories and recipes from survivors and their families. All
proceeds will go to the Jerusalem soup kitchen Carmei Hai'ir "Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration" - authored by Hasia R. Diner. In this fascinating survey of the eating habits and influences of Jewish, Italian and Irish immigrants, Diner, a professor of American Jewish history at New York University, charts with wit and graceful prose the similarities and differences between these three distinct groups. Buy from Amazon.com "Jeff
Nathan's Family Suppers" - authored by Jeff Nathan and
published by Clarkson Potter/Publishers
"Jewish
Cooking For Dummies" "Kosher
by Design" - authored by Susie Fishbein, editor of The
Kosher Palette and published by ArtScroll. Included in the
book, besides recipes, is an explanation on the principles of
kashrut (kosher dietary laws) as well as a discussion on how food
traditions fit into the religious observances. "Kosher Cuisine With Dulcie Braude" - authored and published by world-renowned kosher cookery teacher Dulcie Radis Braude of South Africa http://www.eichlers.com/db01.html "Men in the Kitchen" - edited by Jerrold Markowitz and published by Fairfax, Virginia's Congregation Olam Tikvah. Here is great news for men who need help including shopping and boiling water which then moves into easy-to-follow recipes for everything from Lenny Ben-David's (former minister of the Embassy of Israel) scrambled egg recipe using bottled Italian dressing to "potchkee stickers", vegetarian chili, kung pao chicken, honey mustard chicken, and strudel banana bread. To order call 1 703 425 1880 "Nana
Lena's Kitchen: Recipes For Life" - authored by Amy
Ostrower. An inspirational collection of short stories and
recipes from a Southern Jewish kitchen.
"Passover
Cookery: In the Kitchen with Joan Kekst"
- From the novice to the seasoned cook, the Jewish holiday of
Passover presents a host of culinary challenges. But whether your
goal is to create a new and distinct feast or to reproduce the
beauty and traditions of your grandmother's Seder,
Joan
Kekst paves the way in her book.
Also visit
Ten Quarts Press for more links
to Joan's Kitchen On Line "Saffron Shores" - authored by Joyce Goldstein, chef, author, teacher and Mediterranean cooking expert. Joyce celebrates the exquisite flavors and arresting aromas filling Jewish kitchens throughout North Africa and the Judeo-Arab world. More than a collection of recipes, this book is a historical document that opens up a window onto the customs of Jews from these exotic lands. Published by Chronicle Books in 2002. Available through Amazon.com Use the convenient link on the left side bar. "Spice and Spirit: The Complete Kosher Jewish Cookbook" - authored by Esther Blau, Tzirrel Deitsch and Cherna Light "The World of Jewish Cooking" - authored by Gil Marks and published by Simon & Shuster in 1996 "Yiddish Cuisine: A Gourmet's Approach to Jewish Cooking" - authored by Robert Sternberg and published by Jason Aronson Publishing in 1993 Jewish
Recipes - Jewish
Thanksgiving and other Holiday Recipes - Turkey with Challah
Stuffing - type in a search word in the search box
Join Zagat Survey for Only $2.08
a Month!
Jewish Foods
Cuban Food - recipes by Tina Wasserman for Yucca Root Fries with Mojo sauce; Malanga-crusted fish fillet; Salada De Moros and Christianos (Cuban Black Bean and Rice Salad) and Torte De Guayba can be found in The American Jewish World of December 15, 2006 issue. Epicurious:
Eating: Jewish Holiday Recipes Jewish Food
Mailing List Archives - a wide array of Hamish daily, Shabbat,
and other holiday recipes submitted by list members from around
the world It won't be
long before every though, action, lifestyle and predilection will
be found on the web, so it comes as no surprise that there is a
kosher food site at KAWA - the
kashrut authority for Western Australia dedicated to
offering kosher consumers the widest possible choice
Kosher - a Hebrew word meaning 'fit' or 'proper'. The dietary laws are as old as the Bible's Book of Leviticus. For food, kosher means meat that's properly slaughtered from mammals that chew their cud and have cloven hoots. The law allows eating fish with fins and scales, but excludes all shellfish. It forbids eating meat with food containing dairy products, or even preparing them with the same utensils. With the advent of electricity, kosher and Jewish-style food has changed tremendously. The United States produces about $500 billion worth of packaged foods annually, of which $170 billion is certified kosher. The number of kosher-certified products grew from 18,000 in 1989 to 23,600 in 2002. Kosher
Glossary Bagels: How can we pass on the quintessential Jewish Food ... the bagel? Like most foods, there are legends surrounding the bagel, although I don't know any. There have been persistent rumors that the inventors of the bagel were the Norwegians who couldn't get anyone to buy smoked lox. Think about it: Can you picture yourself eating lox on white bread? Rye? A cracker? N a a a! They looked for something hard and almost indigestible which could take the spread of cream cheese and which doesn't take up too much room on the plate. And why the hole? The truth is that many philosophers believe the hole is the essence and the dough is only there for emphasis. Blintzes: Not to be confused with the German war machine. Can you imagine the 1939 newspaper headlines: "Germans drop tons of cream cheese and blueberry blintzes over Poland - shortage of sour cream expected." Basically this is the Jewish answer to Crepe Suzette. Borscht - a purple colored soup made from beets and ammonia. Always eaten by elderly Jews who slurp noisily. Ahh machiah! Cholent: This combination of noxious gases had been the secret weapon of Jews for centuries. The unique combination of beans, barley, potatoes and bones or meat is meant to stick to your ribs and anything else it comes into contact with. It is called "sholet" in Hungary. Recipe - servings: 6 to 8. Time required: Overnight soak plus 8 hours baking
Ingredients:
Preparation In bottom of Dutch over, place drained beans, barley, short ribs, bones, eggs, potatoes, onions, garlic and prunes. Heat broth and add with enough hot water to barely cover. Add salt, pepper, paprika, and honey. Cover and bake at 250° for 8 hours, until meat is tender and most of the liquid is absorbed. Add more water, if needed. Skim off fat. Makes 6 to 8 servings. And enjoy! At a fancy Mexican restaurant (kosher of course) I once heard this comment from a youngster who had just had his first taste of Mexican fried beans: "What! Do they serve leftover Cholent here too?!" My wife once tried something unusual for guests: She made Cholent burgers for Sunday night supper. The guests never came back. Not one of my favorites. Chrane - a Jewish eye-opener but also known in some circles as horseradish. Corn
Beef - what else can one say?
Dolma - grape leaves stuffed with meat and rice Dushpara - meat dumplings Gebrokht - soaked matzoth usually made during Passover (Pesach) Gifilte Fish: a tasty mix of congealed fish and transparent slime jelly. Only fortunate Jews and lepers indulge in this delicacy. A few years ago, I had problems with a filter in my fish pond and a few of them got rather stuck and mangled. My grandson looked at them and commented "Is that why we call it 'GeFiltered Fish'?" Originally, it was a carp stuffed with a minced fish and vegetable mixture. Today it usually comprises small fish balls eaten with horse radish (Chrane) which is judged on its relative strength in bringing tears to your eyes ... at 100 paces. In essence, it is a tasty mix of congealed fish and transparent slime jelly. Only fortunate Jews and lepers indulge in this delicacy. This might be a
tasty site to try: Glezzele tea: Glezzele is the diminutive Yiddish term for "gluz" or glass. A "Glezzele tea" therefore translates literally as a "little glass of tea." Haelsli - stuffed chicken or gooseneck Kasha Varnishkes: One of the little-known delicacies which is even more difficult to pronounce than to cook. It has nothing to do with Varnish, but is basically a mixture of buckwheat and bow-tie macaroni (noodles). Why a bow-tie, you ask? Many sages discussed this and agreed that some Jewish mother decided that "You can't come to the table without a tie" or, G-d forbid "An elbow on my table?" Kharcho - a spicy, rich soup of lamb and rice Khulketin (aka Khulpches) - fried meat cakes with Matzoth meal Kibba - a semolina dumpling stuffed with ground meat. A favorite among Iraq Jews Kishka: You know from Haggis? Well, this isn't it. In the old days they would take an intestine and stuff it. Today we use parchment paper or plastic. And what do you stuff it with? Carrots, celery, onions, flour and spices. But the trick is not to cook it alone, but to add it to the Cholent and let it cook for 24 hours until there is no chance whatsoever that there is any nutritional value left. Knadel (K'naidlach) - a good definition would be a delayed atom bomb, but it really can be a delicious stuffed dumpling. Also referred to as 'matzo balls'. It is a food substance made with Styrofoam and sponges. If you don't agree, then you never ate my mothers. K'naidlach is Yiddish derived from the German Knoedel, also a dumpling. It is not unlikely that Jews in the non-Germanic world also invented matzo balls in one form or another, or that in linguistically Germanic Holland, Sefardim called them Kleis -- or that they adopted the name or the entire dish from the German-speaking Jews in Holland. From a posting by Michael Bernet. Knubble (Knobble) - Chlorophyll's press agent aka garlic cloves. Kreplach: It sounds worse than it tastes but a good description would be "Kosher style ravioli". . There is a Rabbinical debate on its origins: One Rabbi claims it began when a fortune cookie fell into his chicken soup. The other claims it started in an Italian restaurant. Either way it can be soft, hard or soggy and the amount of meat inside, depends on whether it is your mother or your mother-in-law who cooked it. Kugel - a yummy blend of overcooked noodles, raisins and curds of ripe cheese Not fun to look at. Latke: a pancake-like structure, not to be confused with anything the House of Pancakes would put out. In a Latke, the oil is in the pancake. It is made with potatoes, onions, eggs and matzo meal. Latkes can be eaten with apple sauce, but NEVER with maple syrup. There is a rumor that in the time of the Maccabees, they lit a Latke by mistake and it burned for eight days. What is certain is you will have heart-burn for the same amount of time. You might also consider that a potato pancake fried in castor oil, bread bits, and lightly seasoned with balsa wood. Smells like old boxer shorts. Matzo Kleis - made with Matzos. Stuffed Monkey, Peas and Kleis. Kleis is made with Matzo and is definitely a Germanic term. The German word Kloss pl Kloese (also Klops) is German for dumpling. In German-Jewish usage, that became Kleise or Kleese (pr. Klay-se). Matzoth: The Egyptians' revenge for us leaving slavery. It consists of a simple mix of flour and water-no eggs or flavor at all. When made well, it could actually taste like cardboard. Its redeeming value is that it does fill you up ... and stays with you for a long time. However, it is recommended that you eat a few prunes soon after. Mummiliga - a hot yellow-corn cream of wheat dish served with sour cream - originally a Ukrainian dish Pirogue - or also spelled pirogues - is a filled with meat, or potato dumpling. Plov - a stew of rice and meat
Povidl - a
plum conserve or marmalade - similar to apple butter Prakkes - also known as Galuptzi, Cholupches or Holishkes or Holubtsy and Galabki (Polish) depending on where you came from - is a meat filled cabbage leave dish. The word originally meant small pigeon meat stuffed in cabbage leaves in Ukranian. Retach - encore! 'Nuff said?
Schinah - the Moroccan equivalent of Cholent Shashlik - grilled cubes of marinated lamb, beef or chicken
Titzkebroidt - in English it translates to "breast bread, because it is sliced by holding it between the arm and the chest. Tsibeles - all this and herring too! Onions, of course. Tzimmis - a Yiddish word meaning fuss and comes from the German "zum essen" to eat It also means a type of stew usually made from carrots and prunes along with chunks of meat. I get so hungry from just thinking about this. Argentinean Chinese An
interesting historical fact:
The
Cookbook of the Jews of Greece
- Greek Cookbooks of Ira Krakow's Cookbook Bookstore - http://www.bsz.org/agreekjew.htm Italian Food played an important role in the interplay between Jews and Christians in many countries, but certainly in Italy. The Christians came to the ghetto in their search for unusual and tasty foods. Cooks and bakers did not balk at trying Jewish recipes, according to Ariel Toaff, in his book "Manfiare alla Giudia" or "Eating the Jewish Way" Another Italian Jewish cookbook is "La Cucina Nella Tradizione Ebraica" (Giuntina Editore, 1998) and 'The classic cuisine of the Italian Jews" authored by Edda Servi Machlin and published by Giro Press - $35. The various Jewish ethnic groups that settled in the ghetto nearly five centuries ago, lived in extremely crowded conditions and preserved their identities in their cuisine. The ghetto was a lively, dynamic melting pot of distinctly different European and Mediterranean cultures, including Jews from other areas of Italy including Sicily and Calabria, Spain, Portugal, Germany and the Ottoman Empire. Eggplant, considered "Jewish" delicacies, and are now identified with Italian Cooking. For a Christian, Toaff writes, "Eating an artichoke cooked Jewish-style, or sampling a piece of matzo was tantamount to taking a trip to a foreign land". An edict issued in Reggio Emilia in 1701 barred Christians from receiving and eating the unleavened bread of the Jews -- matzo. And in 1775, Pope Pius VI stipulated a heavy fine for both Jews who sold or gave matzo to Christians and Christians who obtained matzo from Jews. Italian Jewish bakers, in fact, prepared various types of matzo for Passover; plain matzo for the intermediate days of the holiday, strictly controlled ritual shumura matzo for the Seders, and, for refined tastes, the so-called 'rich' or fancy matzo, a sweet delicacy made with white wine, eggs, sugar, anise and goose fat. There is even a kosher-for-pasta pasta --- called 'sfoglietti" or "foglietti," these are noodles made with flour and eggs, but without water, that are quickly dried and baked in a hot oven and then served in soup with sauce. Also, there are dishes dating back to the Renaissance or Medieval times including 'scacchi' or 'checkers,' squares of matzo soaked in capon broth, browned in goose fat and baked in alternating layers with cooked greens or poultry giblets. Venice cooks, didn't bake this dish, but rather cooked it in a pan on top of the stove, with legumes - peas, fava beans or lentils -- which are considered kosher for Passover in the Italian tradition. A typical menu for a Seder in the central Italian city of Urbino on April 10, 1892, included, among other things, scacchi and a form of Passover pasta in broth, boiled meat served with goose salami, salad and desserts made from marzipan, matzo meal and quince preserves. Venice was famous for unleavened cakes in the shape of snakes, round sweets made from eggs, sugar and matzo meal, unleavened cakes stuffed with marzipan and flat, doughnut shaped cakes rolled in sugar and cinnamon. Tuscan Jews ate thick cakes made from matzo and egg, and in Ferrara, the specialty was matzo fritters made with egg, honey, cinnamon, candied citron, pine nuts and raisins. Jews in Rome, forced to live in a ghetto until 1870, were famous for lemon sorbet, almond cookies and 'pizzarelle con miele' -- matzo that was soaked, squeezed dry, fried in olive oil until crisp and served covered with pine nuts, raisins and heated honey. In 1738, a writer described charoset made of 'apples, pears, figs, almonds, hazel nuts and similar things, cooked in wine'. Some Jews used ingredients such as dates, raisins, cinnamon, pine nuts and -- particularly in parts of northern Italy -- boiled chestnuts. Other Italian dishes include: Bollo - a holiday sweet bread with dried fruit affixed to the crust. It is very light cake and sweet and usually served as a dessert. This food traces its history back to the Portuguese immigrants who emigrated to Venice hundreds of years earlier. Bollo is a Portuguese word for all kinds of delicious cakes. Frizinsal - thought to be of Ashkenazic (German-Jewish) origins is a combination of sweet and salty flavors in a dish with meat, a taste that seems un-Italian to Italian Jews. It usually consists of goose salami and raisins. Risi Gialli di Sabato - a Jewish dish that combines rice with saffron. Saffron is said to have been brought to Italy from Asia Minor by the Jews for their Sabbath rice. This dish is similar to risotto Milanese. Cooking Kosher
in Tuscany - a cooking program offered in Tuscany. Persian Foods Baklava 2 cups chopped
walnuts or ground pistachios or almonds or a combination Oil 15" x 10" baking pan. Pre heat oven to 300-325 degrees. Mix together nuts, sugar, cardamom and rose water. Trim 3 sheets phyllo fit bottom of pan. Brush with oil and sprinkle some nut mixture over. Put 3 more phyllo leaves over it, brush with oil and sprinkle with nut mixture. Repeat layering until pan is full. Put 2 sheets of dough on top and brush with remaining oil Bake 30 to 50 minutes, until crisp and golden brown. Remove from oven and let cook, then with sharp knife cut into diamonds. our honey on top and around edges and carefully lift pieces onto a serving platter. Serves about 12 -from Iranian Kosher Recipes by Ester Moreh of the Ester Chapter of Hadassah in Great Neck, N.Y.
Ka'ik ib Fis'dok (Flourless Pistachio Cookies from Abadi's
Cookbook in the April 2007 issue of Hadassah Magazine.
Makes about 24 large or 16 medium sized cookies 2
large egg whites 1.
Pulse pistachios in a food processor until finely ground, but
not past. 30-45 seconds. Reserve. Sephardic Foods Burekas (Turnovers) 2 1/2 cups water 1. Bring water, oil and salt to a boil. Remove from heat and quickly stir in flour, until consistency is that of soft pie dough. Knead until smooth, adding more flour, if needed. 2. Shape into walnut-sized balls. Place in bowl, covering with waxed paper. 3. Roll balls into flat ovals (3x4 inches). Fill each oval with 1 rounded tsp. of Potato Filling. 4. Fold ovals into turnover shape and cut outer edges with rim of a glass. Brush tops lightly with egg and sprinkle with cheese. 5. Coat baking pan with no-stick spray. Place Burekas on top and bake at 400 degrees for 30 minutes, or until brown. Yield: 60-70 Potato Filling
for Burekas "Sephardic
Holiday Cooking" - authored by Gilda Angel Tunisian Foods "While not purely Sephardic, as much of the cuisine existed before the arrival of Jews from the Iberian peninsula in 1492, the taste interplay between North Africa and the Iberian Peninsula is evident in many a bite," says Joyce Goldstein, noted chef and author, explaining that established Portuguese and Spanish Jewish communities were already in Tunisia from earlier migrations before the expulsion from Spain." Joyce claims that local ingredients and the use of specific spices create signature flavor profiles in each part of the Mediterranean world. But North African Jews play with the fullest spice spectrum, infusing foods with garlic, ginger, cumin, cayenne, coriander, hot pepper and caraway. And tweaking taste buds further, they also sprinkle min, cinnamon, and dried rose petals into recipes, along with complex homemade spice mixtures." See the complete article, written by Linda Morel, in the American Jewish World of August 23, 2002.
Food Resources Goat Cheese
- The only kosher goat farm producing kosher goat cheese. Kosher
Restaurant Database Start
Fresh Kosher Weight Loss Program - Note: Please let me know if there is a favorite link of yours that is not included in my site and I will be happy to add it to Jewish Web Index Email JWebindex@gmail.com |
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