Recipes for Shabbat

Cholent

You call it cholent if your family came from Eastern Europe, schena if Morocco was where your ancestors came from, tbit if ground zero was Iraq, and hmin if Yemen was the point of origin. A cholent, for those who don't know, is the slow-cooked, casserole-like stew that is traditionally served on shabbos. Our ancestors invented Cholent in order to enjoy a steaming hot meal without breaking the restriction against cooking on Shabbos. To that end, many and various methods were devised of cooking the food before the onset of shabbos and keeping the food heated overnight. One of the finer lines we walk is with the precisely defined borderlines between maintaining the heat (which is permitted) and cooking the food (which is strictly prohibited). The word "cholent" has its origin shrouded in history. Linguists surmise that the words origin is somewhere back with medieval French word for heat (related to the modern French chaleur), correlating with the early migrations of the Jews who would later settled in central and Eastern Europe.

A surprising early example of the importance of cholent in Jewish life comes from the Spanish Inquisitions "Edicts of Faith". In it there were specific instructions in ways to recognize "Conversos" who secretly remained true to their Jewish heritage. The edict says to look for "cooking on Fridays such food as is required for the Saturday, and on the latter eating the meat thus cooked on the Friday, as is the manner of the Jews." In essence the preparation of cholent became a "red flag" of someone secretly practicing  Judaism. Cholent is a dish best savored fresh and not to be reheated (it NEVER reheats well). Throughout our history whenever this unassuming pot of beans and roast meat (or whatever ingredients you might happen to prefer) makes its appearance on the table it's a universal call to friends and relatives alike as an invitation to come and eat. So this shabbos chuck (pardon the pun) your old cholent recipe and try one of these exciting new ones. Who knows, you could start a new tradition.

LAMB CHOLENT

In a large stockpot soak the lima beans overnight in water (to cover). Bring the pot to a boil and cook 30 minutes. Remove from heat and drain the beans and set them aside. In a skillet brown the lamb shanks and onions in the oil. Place the lamb, garlic, seasonings and water in the cholent pot. Cover with water and cook in at a low temp (225 to 250) over night. Serves 6.

QUICKIE CHICKEN CHOLENT

In a LARGE skillet fry the onion in the oil until golden brown. Add the garlic and let cook for 2 minutes. Move onions and garlic over to one side and add chicken, skin side down. Brown the chicken (3 to 4 minutes on each side) then rearrange on top of garlic and onions, season with salt, pepper and paprika, cook a few minutes then turn chicken over. Add beans and/or lentils and potatoes and cook 20 minutes, do not disturb the chicken. Add the kasha and enough water to just cover. Bring to a boil, lower to a simmer, cover and simmer 1 1/2 - 24 hours adding water if necessary. You can make this dish the slow cooking way by placing the onions on the bottom of a crock pot or cholent pan and then putting the browned and seasoned chicken on top of it. Continue by placing the beans and potatoes on top, covering with water and then cooking at a low temp (225 to 250) over night. Serves 6 to 8.

MEXICAN CHOLENT

In a skillet brown the meat on all sides, in the oil, turning frequently. Remove the meat from the skillet and sauté the onion and garlic in the remaining oil until onion is lightly browned. Stir in bouillon, tomato sauce, chocolate (broken), and peanut butter. Stir until chocolate is melted and peanut butter is thoroughly blended. Remove from the heat and set aside. In a bowl mix together the corn meal, chili powder, sesame seeds, and cumin. Add the corn meal mixture slowly to the bouillon mixture, stirring constantly over low heat until well blended. Bring to a boil, turn heat the to low and simmer for about 5 minutes. Place all ingredients in a large heavy pot or crock pot. Add water only if chocolate sauce does not cover meat and beans. Cook at low temp. 250 overnight. Serves 6 to 8.This can be doubled.

VEGETARIAN CHOLENT

If the beans have not been pre soaked, wash them carefully, discarding any that are broken or discolored. Place in a large pot and cover with water. Bring to a boil. Remove from heat and allow to soak for about 1 hour. In a large, heavy pot sauté the onions, garlic and mushrooms in the oil. Add the beans, barley, herbs and seasonings. Add the carrots, potatoes, the wine, soy sauce and bay leaf. Add boiling water or stock to about 1 inch above the contents. Adjust the seasonings to taste. Cover the pot tightly and allow to simmer slowly in a 225 degree oven or over very low heat on top of the stove. Let it cook all night Serves: 6 to 8.

SWEET & SOUR MEATBALL CHOLENT (in a crock pot)

In a skillet sauté the diced onion until they are translucent. Drain and put onions in bottom of crock pot. Layer chopped celery and carrots, barley and beans, diced sweet and white potatoes and meatballs. Mix wine, orange juice, ketchup and garlic. Stir well and add to crock pot. Add enough water so that approximately 1/2 - 3/4 of mixture is covered. Salt and pepper to taste. Cover. Cook on high at least one hour. Leave on low setting (225 to 250) over night. Serves 6 to 8.

A DIFFERENT KIND OF CHOLENT

Place all the ingredients in a pot and cook at 350 for 1/2 hour. Lower the temperature to 300 and allow to simmer for another hour. Make sure that the water is covering all the ingredients and reduce the heat to 250 and place the kishke on top. Serves 6 to 8.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.