Feb 20, 2020 | Culture, Food, Jewish, Recipe
Black and White Cookies
For the Cookies
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1/4 cup whole milk
- 1 tsp fresh lemon juice
- 6 tbsp unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 large egg room temperature
For the Glaze
- 1 1/2 cups confectioners' sugar
- 1/4 cup whole milk
- 1 tbsp whole milk
- 1/2 tsp pure vanilla extract
- 1/4 cup unsweetened cocoa powder sifted
Position a rack in the upper third of the oven. Preheat the oven to 375ºF (190ºC). Line two baking sheets with parchment paper or silicone baking mats.
Sift together the flour, baking powder, and salt into a medium bowl and set aside.Combine the vanilla, milk, and lemon juice in a small bowl or a measuring cup and set aside.In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the butter on high speed for about 1 minute, until light and airy.Gradually mix in the granulated sugar. Add the egg and beat until incorporated, then stop to scrape down the bowl.
With the mixer on medium-low speed, alternately with the flour and milk, mixtures in three additions, starting and ending with the flour mixture and mixing until just combined after each addition; stop to scrape down the bowl as often as necessary.
Use a cookie scoop or a tablespoon to drop 1-tablespoon mounds of dough onto a prepared baking sheet, spacing them about 1½ inches (4 centimeters) apart. Bake in the upper third of the oven for 8 to 10 minutes, until the cookies are firm to the touch and fragrant. Repeat with the remaining batter. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack set over a sheet of parchment paper. Turn them over—the flat underside will become the top side of the cookie for easy glazing—then cool completely.
Make the glazes: Combine the confectioners’ sugar, ¼ cup (60 milliliters) of the milk, and the vanilla in a small bowl and stir until smooth. Holding a cookie in one hand over the bowl of glaze, use a small spoon to scoop up the glaze and pour it over half the cookie, then, with the back of the spoon, move the glaze around to completely coat half the cookie. Push any excess glaze off the edges so as to fully cover the half. Return the half-glazed cookie to the rack.Repeat with the remaining cookies.
Add the cocoa powder to the glaze remaining in the bowl, then add a teaspoon or two of additional milk, just enough to loosen it—you want it opaque enough to cover the cookie, but thin enough to be workable. Mix until smooth.
Glaze the unglazed half of each cookie as you did with the white glaze. Return them to the rack to set for 30 minutes before eating them or packing them up.
The cookies will keep in an airtight container at room temperature for up to 3 days.
Excerpted from The 100 Most Jewish Foods by Alana Newhouse (Artisan Books). Copyright © 2019. Photographs by Noah Fecks.”
Feb 10, 2020 | Food, Jewish, Recipe
- 3 large red potatoes
- 1/2 lb. white malanga
- 1/2 lb. yuca
- 2 onions chopped
- 2 1/2 lbs beef brisket cut into chunks
- 1 cup dried beans white beans, pinto, chickpeas, red beans
- 1/2 cup kasha
- 3 whole garlic cloves
- 28 oz can crushed tomatoes
- 1/2 tsp black pepper
- 1 1/2 quarts beef broth
- 1 tbsp kosher salt
- 1 1/2 tsp paprika
- 1 tsp cumin
- 1 1/2 tsp oregano
In large slow cooker, place the root vegetables in a single layer on the bottom of the cooker.Layer the onionsNext add beefRinse and put beans, kasha, garlic, oregano and pepper on the meatMix together 1 quart broth (save 1/2 quart for the end), salt, paprika, and cuminPour the broth over the cholent.Cook on a low heat for 12-14 hours (add more broth as needed).
Jan 7, 2020 | Blog, Culture, Food, Jewish, Recipe
- 3 cups Green Olives Such as Castelvano olives & Cerignola pitted
- 3 Anchovy filets
- 6 Garlic cloves crushed
- 1 tbsp Cannabis infused olive oil *
- 1/4 cup Extra Virgin Olive Oil
- 1 Zest of lemon
- 3 tbsp Freshly squeezed lemon juice
- pinch Crushed red chilies
- 3 tbsp capers, rinsed
- 1/2 cup flat leaf parsley chopped
Pulse olives, anchovy filets, garlic, cannabis olive oil and evoo, lemon juice, parsley, capers and crushed red chilies until a chunk paste is formed.
Serve as a dip for crudites or with garlicky toast, or schmear on your favorite burger as a delicious and savory topping.
*Please see recipe for cannabis preparation process outlined in Potza Balls Recipe on this site.
Jan 7, 2020 | Culture, Food, Jewish, Recipe
Chicken Soup with Potza Balls
- 4 lbs chicken bones wings, carcasses, necks, etc.
- 12 cups water aprox
- 1 large spanish onion chopped
- 3 large carrots chopped
- 3 celery ribs chopped
- 5 Parsley sprigs
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 whole clove
- 1 tsp whole black peppercorns
- 10 cups chicken stock
- 2 large chicken breasts cut into small diced pieces
- several cups carrots, celery root, celery parsnips, white onion diced
- 2 tsp freshly grated ginger (optional) freshly grated
- 1 turmeric (optional) freshly grated
- 1 tbsp fresh dill chopped
- 1 tbsp flat leaf parsley chopped
- kosher sea salt
- freshly cracked black pepper
- 1 cup matzo meal
- 2 tsp baking powder
- 1 tsp kosher salt or sea salt
- 1/2 tsp black pepper, freshly cracked
- 2 whole eggs + 3 yolks lightly whisked
- 1 tbsp cannabis infused olive oil* or schmaltz + 3 tbsp olive oil
- 4 tbsp seltzer or soda water
Cannabis infused Olive Oil or Schmaltz
- 3 1/2 grams CBD -rich decarboxylated cannabis flower
- 1 cup olive oil or schmaltz
Place all the ingredients in a large stock pot and fill with water only to the level of the bones and vegetables (this will guarantee a rich, not watery stock).
Place the stockpot (uncovered) over medium heat and bring to a simmer.
Skim off any scum that floats to the top. The scum will make your soup cloudy and bitter. Continue simmering for 4 hours. Thurn off the heat and allow the chicken stock to steep.
Strain out the bones and vegetables and discard. Cool the stock, in your stock pot in a sink filled with cold water and ice, completely before storing covered in the refrigerator or freezer. Ladle off the fat from the top of the stock before using.
Stock may be stored, covered in the freezer for up to 3 months or in the refrigerator for up to 5 days.
Do not add salat at this point. The stock will reduce as part of the natural simmering process and salting it can make it overly salty.
Stir together matzo meal, baking powder, salt and pepper.
Whisk together eggs and yolks, oil or schmaltz and soda water.
Stir together wet ingredients into dry just to combine. Allow the mixture to rest for about 20 minutes in the refrigerator.
Bring the pot of soup (or water) to a simmer
Scoop a walnut size amount of potza ball dough and with wet hands roll lightly into a ball. (light handling here is key to fluffy end results.)
Gently drop into a simmering stock and continue with remaining dough.
Cover and simmer for 30 minutes until potza balls are fluffy and floating. Serve at once or remove the potza balls and cool before freezing for up to 3 months.
Recipes with Cannabis
To make any recipe with cannabis, the cannabis must go through a process called decarboxylation.In order to unlock the full potential of CBD, you must decarboxylate your dry cannabis flower before integrating it into a recipe. Decarboxylation is a heating process that triggers the chemical reaction that releases the carboxylic acids form the CBD.While there are many decarboxylation methods including baking in an oven, sous vide and pressure cooking, the activation is achieved by exposing dry cannabis to heat between 240-295 degrees F for 20-60 minutes.Heat for a shorter time at higher temperatures or for a longer time at lower temperatures between this range. For example, if you are using a higher temperature (between 275 and 295 degrees F, bake for 20 minutes max and be careful not to overcook. Overheating can degrade cannabinoids and terpenes.
heat over to 275 degrees F. Line baking sheet with tinfoil.
Break up dry flower into pea-sized pieces with fingers or scissors and spread cannabis evenly onto baking sheet. Place baking sheet in oven and bake for 20 minutes. Watch the cannabis closely so it doesn't burn. You want tit to look lightly browned. Remove from heat.
Cannabis infused Olive Oil or Schmaltz
In sterilized 16 oz Mason jar, combine cannabis flower and olive oil. Seal tightly.
Fill small saucepan with 3-inches of water. Place Mason jar in pan and heat on low. Using a candy thermometer, bring to a gentle boil at 200 degrees F for 2 1/2 to 3 hours. Make sure water does not exceed 211 degrees F.
Add water to saucepan as needed to compensate for evaporation. When finished, remove Mason jar and let cool
Place cheese cloth in fine-mesh strainer over clean 8-ounce Mason jar.
Pour infused olive oil through cheese cloth into the jar. Gently press to extract the oil.
Store at room temperature in dark cabinet. Makes 3/4 cup infused olive oil.
Oct 6, 2019 | Culture, Food, Jewish, Recipe
Kasha Varnishkes-A Modernized Classic
- 2 cups bowtie pasta
- 1/2 oz dry porcini mushrooms (Don’t skip this ingredient)
- 1/2 cup schmaltz or extra virgin olive oil (divided)
- 1 large yellow onion (diced)
- 1 large leek (sliced thinly)
- 1/2 lb cremini or button mushrooms (sliced)
- 1 tbsp salt
- 1 tbsp minced garlic
- 1 cup kasha (preferably coarse)
- 2 tsp ground black pepper
- 1 tbsp fresh thyme leaves
- 1 cup chicken or vegetable stock
- 2 tbsp fresh parsley (chopped)
- Cook pasta in salted water until al dente. Drain and set aside.
- While pasta is cooking, in a small bowl soak porcini mushrooms in 3/4 cup of warm water for 10 minutes until softened. Drain mushrooms, retaining the soaking water. Mince mushrooms and set aside.
- In a large saucepan over medium-high heat, melt 1/4 cup of schmaltz or oil. Add onions, leek, mushrooms, salt and pepper. Saute until well-browned.
- Add porcini mushrooms and garlic and cook for 2-3 minutes until garlic is fragrant and has softened. Add kasha, pepper, and thyme sprigs and cook for 3-5 minutes to toast the kasha. Stir in stock, cover, reduce heat, and simmer for 20 minutes.
- Add cooked pasta to the pan and stir together. Garnish with parsley.
Chef Laura says this is the perfect autumnal side dish for pre-Yom Kippur or break fast. It’s also great as a choice for a Sukkot meal.
Kasha is an earthly and fiber-filled grain. It is one of the oldest known food staples in Eastern European cuisine. Also known as buckwheat groats, kasha is popular with descendants of Ashkenazi and Yiddish-speaking Jews form Eastern Europe and Russia.
Booking groats with rich porcini mushrooms and fresh herbs updates the classic dish by adding deep, earthy flavor from mushrooms and by substituting vegetable stock for chicken stock. Everyone, including vegetarians will enjoy this rendition of European comfort food.
Jun 23, 2019 | Culture, Food, Jewish, Recipe
M’sabacha (No-blend warm hummus)
- 1 cup dried chickpeas
- 1/4 tsp baking soda
- 1 garlic clove (optional)
- 1/4 cup lemon juice
- 1 tsp kosher salt
- 1/2 tsp cumin
- 1/2 cup tahini
- Olive Oil (to serve)
- chilies, pine nuts, cumin, paprika, sumac, cilantro (optional toppings)
- 1/2 cup tahini
- 1 juice from one lemon
- 1/4 cup cold water
- 1/4 tsp salt
- 1/8 tsp cumin
- The night before you intend to make the hummus, put chickpeas in a bowl and cover with 3-4 quarts of water. Soak chickpeas at room temperature overnight. In the summer, keep the bowl in the refrigerator.
- The next day, drain chickpeas, cover with about 4 inches of water, add baking soda, and bring to boil over medium high heat. Skim foam with a large spoon, lower heat, cover and cook for about 1.5 hours, stirring occasionally (this will help remove the skins), until chickpeas are very soft and almost falling apart. Remove skins if they float to top.
- When chickpeas are cooked, turn off the heat and keep on the stove so it stays warm.
- To make tahini sauce: Mix tahini, lemon juice, cold water, salt and cumin with a fork or a whisk until smooth. You might have to add more water or tahini if it doesn’t get smooth. A dd some water, one tablespoon at a time and blend until smooth. If it’s too watery, add tahini, one tablespoon at a time and blend until it reaches the right texture. (Note: This sauce is great on its own on bread or as a dressing!)
- Move about 1/2 cup of the ready tahini sauce to a bowl.
- Add about 1/2 cup of the warm chickpeas using a skimmer on top of the tahini sauce.
- Quickly mash the mixture with a potato masher or a fork, until most of the chickpeas are mashed.
- Top with olive oil and your favorite toppings. Enjoy with pita, bread or on its own.