The official cover of The Book of Schmaltz.
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Tag Archives: Jewish Cuisine
The Book of Schmaltz: The Hardcover Edition
Posted in Books, Ethnic Cuisine, Food Writing, Jewish Cuisine Also tagged Arthur Schwartz, book cover, Joan Nathan, Little Brown, preorder, publication, schmaltz 8 Comments
Matzo Ball Soup
Matzo ball soup at its most elegant, with clarified broth and thoughtfully cut garnish. Photos by Donna Turner Ruhlman
Posted in Books, Ethnic Cuisine, Giveaway, Holiday, Jewish Cuisine Also tagged Chicken, Edamam, Epicurious, giveaway, jewish community, matzo ball soup, Passover, recipe, schmaltz, soup 19 Comments
Schmaltz! My New Cookbook for iPads
The Book of Schmaltz: A Single-Subject Cookbook for iPads
Posted in Beef, Books, Braise, Chicken, From Scratch, Jewish Cuisine, Recipes, ruhlman products, Writing Also tagged chicken fat, chopped liver, gribenes, matzo ball soup, onions, poultry fat, rendered, schmaltz Comments closed
Kreplach (Dumplings)
Crispy Kreplach/photos by Donna Turner Ruhlman
My neighbor, Lois Baron, gave me a version of this recipe, which calls for roasting and braising a beef brisket. When I told her I intended to give it a shot using leftover pot roast she said, excellent idea! Kreplach, a great way to make use of leftovers. Kreplack are often called Jewish ravioli, a staple of Jewish cuisine. Consistent with that cuisine, the main item is cooked, then it's cooked again, and then its cooked again. (Why is this?!) At least in Lois's recipe. A brisket is roasted, then it's braised, then it's ground with seasonings and egg, wrapped in dough, boiled, cooled then cooked to serve. That's three times that it gets fully cooked before being eaten. These are traditionally used in soup, and they're great that way, but Lois fried some ...
Posted in Beef, Ethnic Cuisine, Guest Post, Recipes Also tagged Beef Kreplach, Kosher, Lois Baron, recipe Comments closed
