Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

Cooking Jewish: 532 Great Recipes from the Rabinowitz Family

Judy Bart Kancigor

Language: English

Pages: 656

ISBN: 0761135812

Format: PDF / Kindle (mobi) / ePub

Got kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake. Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you'll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.") Every recipe, a joy in the belly.

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The Elements of Taste

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After baking the squash halves, if any of them wobble, cut a thin slice from the bottom so they can stand up straight. SERVES 6 D 3 small (1 to 1¼ pounds each) acorn squash 2 boxes (10 ounces each) frozen chopped spinach Vegetable cooking spray, for greasing the baking pan 4 tablespoons (½ stick) butter 1 cup chopped onion 1 small package (3 ounces) cream cheese, cut into cubes 1 teaspoon garlic salt, or to taste ½ teaspoon freshly ground black pepper ⅛ teaspoon cayenne pepper 3 to 4

package of crescent rolls and place 1 triangle over each filled triangle. Press the edges together to seal in the filling. Whisk the egg whites until foamy, and brush egg white over each triangle. 5. Bake on the center oven rack until golden brown, 18 to 22 minutes. Transfer the Danishes to a wire rack and let them cool. 6. Dust the pastries with confectioners’ sugar just before serving. Serve whole, or cut into thirds for mini Danish. mrs. quast’s applesauce muffins from Jason Kancigor

showstopper, try the optional presentation of my Apple Matzoh Schalat. And Barry’s cousin Barbara’s Matzoh Stuffing is everything a stuffing should be: unadulterated comfort heaven and just too darn luscious to serve only once a year. The exception to the starch ban is potatoes, permitted for both Ashkenazim and Sephardim. Oma’s Bubbelach are irresistible, crunchilicious bites that somehow never make it to the table. Look for other potato dishes on pages 267 through 291. Every year more and

the remaining dough and filling. Place the logs on a baking sheet, cover with aluminum foil, and freeze (to facilitate cutting) until solid, 2 to 3 hours. When they are solidly frozen, wrap each log in plastic wrap and then in foil, and freeze. 6. About 2 hours before serving time, grease a baking sheet with shortening or cooking spray. Place as many of the frozen logs as you wish to use, seam side down, on the prepared baking sheet. (Each log will yield about 15 knishes.) Let them thaw until

talented friends who slipped in through the back door). Early in the process I enrolled in a cookbook- writing seminar at UCLA given by food writer and cookbook author Norman Kolpas. The class was gathered in a huge lecture hall, and Norman began by asking us each to stand and state our project. Everyone in the room was either a chef, a food writer, a caterer, or a restaurateur. When it was my turn, I was very intimidated, and I mumbled, “Oh, I’m just writing a family cookbook.” Norman got very

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