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Food Column KITCHENer "Rebbe"  Harvey Pearlman, the OU's new "KITCHENer Rebbe" columnist, has worked in the food industry for most of his life. You can find him, and taste his wares, at his latest venture, Gourmet on J, in Brooklyn, NY. Click here to learn more about Harv and the Kitchener Rebbe. Email your questions for the "KITCHENer Rebbe" to halberstaml@ou.org.In this Week's Food Column: • Categorizing Romanian Food • Yogurt Substitute for Indian Recipes • Parve Chicken Boullion Jars • Non-gebroks Chocolate Chip Pesach Cookie Recipe • Tzimmis Dumplings • Overnight Potato Kugel • Pareve Vegan Cholent • Cupcake Icing (parve, no soya, non-hydrogenated) • Checking Dry Beans • Russian Cole Slaw • Cholent Mix • Creamy Pareve Vegetable Noodle Kugel • Torah Cake • A Different Kind of Oneg Dish • Plain Parve Yogurt • Blintz Casserole (from frozen blintzes) • Finding Riches Parve Cream or substitute outside Phoenix, AZ • Tayglach • freezing home made gefilte fish • Low Carb, Low Sugar Kichel • Sugar-Free Fat-Free Oatmeal Cookies • English Trifle and Tiramisu Sponge Lady Fingers • Thick Kichel • Ashkenazi Chulent Recipe • Fondant and this Pesach’s Fallen Chocolate Mousse Cake • Salmon Gefilte Fish • Passover Pizza Dough • Pareve Tiramisu • Full-Bodied Pareve Vegetable Soup • Parve Heavy Cream • Curried Chicken • Parve Milk • Potato Latke Pancakes • Crock Pots • Cream of Tartar • South African Ki’chel • Etrog Jam • Water Challah • Noodle Kugel - crunchy top • Bread Pudding • Parve KeyLime Pie • Chocolate Mousse and Chocolate Frosting • Nam Pla • Apple Muffins at High Altitude • Vegetables and Chow Mein • Sushi-Spicy Tuna • Duncan Hines Yellow Cake • Apple Pie Spice • Kitke Recipe • Large Cholent Bags • Vanilla Sugar Vs. Extract • Sesame Oil • Sodium in Kosher Meat • Pareve Ice Cream • Oyster Sauce • Pizza Crust and Sauce • Tilapia Baked in Wine Sauce • Frosting and Spaghetti Sauce • Baking chocolate vs. chocolate chips • Whole wheat cookies and Sugar free cookies • Heavy Cream Alternatives • Corn Chowder • Fully Baked Kitke • Registering for Cookware • Delicious Crusty Baguettes • Storing fresh dill and fresh parsley • Pareve Ganache • Anchovies (flavor) in Meat Sauce • Butternut Squash Soup Recipe June 18, 2008  E-Mail This  Print This  RSS Feed Your Question: I have asked you several questions previously and appreciate your replies. Thank You!! I now am asking, how would you categorize Romanian food/cooking.? My Mother and Grandmother were wonderful cooks, but some of their food was very different from the Ashkenazi food of my Father's side of the family.. The Romaniana side always had lots of tasty appetisers,- Eggplant, roasted peppers, anchovies and tomatoes in oil and vinegar, etc. etc..-All this style food is now popular here, as so many people visit Israel, but I am talking about English/Romanian immigrants from the late 1800's. I have never had cholent by the way.Thanks again for your help. Chana. The KITCHENer Rebbe's Answer: Here is some info I dug up. Perhaps it will shed some light on your question. Romania has had influence from both invaders and neighbors where its traditional cuisine is concerned. Romania's traditional food sees touches of Turkish, Hungarian, Austrian, and other cuisines, but over the years, these dishes have become just as traditional as the oldest Romanian traditional foods. Typical Dishes: Romanian traditional foods heavily feature meat. Cabbage rolls, sausages, and stews (like tocanita) are popular main dishes. You can also sample traditional Romanian fish dishes, like the salty, grilled carp called saramura. Romanian Traditional Foods - Soups and Appetizers and Side Dishes in Romania: Soups - made with or without meat, or made with fish - are usually offered on menus at Romanian restaurants. Zama is a green bean soup with chicken, parsley, and dill. You may also encounter pilaf and moussaka, vegetables prepared in various ways (including stuffed peppers), and polenta. Romanian Traditional Foods - Desserts of Romanian Cuisine: Traditional Romanian desserts may resemble baklava. Other pastries may best be described as danishes (pastries with cheese filling). Crepes with various fillings and toppings may also be on the typical Romanian dessert menu. Norman Green commented (6/20/08): Even the great song "Romania, Romania" mentions two other foods essential to Romania. One is pastrami ("pastrameleh" in the song, as I recall) and mamaliga, which is closely related to corn meal mush and to polenta. It is essential to Romanian cuisine. Our family is not Romanian, but had a Romanian boarder in the late 20's and early 30's in Cleveland, I believe named Mr. Berkowitz, who later died in the Holocaust. He used to take corn meal mush, using the recipe on the Alber's Corn Meal box, layer it with chunks of natural Swiss and cheddar cheese -- lots of cheese -- an bake. Two generations later, it is still a family favorite, and sometimes we throw in some fresh mushrooms too. Back to top May 13, 2008 Your Question: Mr. Pearlman: There are many Indian recipes which call for yogurt. How would you substitute this? Thank you, Alice The KITCHENer Rebbe's Answer: I am assuming you need it for a meat recipe. If that is the case, try using tofutti pareve sour cream. Back to top May 02, 2008 Your Question: Thank you for the help re my carrot tzimmis dumplings. I will try them, also I amy try making small matzah balls. I have another request. Do you know where I can get JARS of Parve chicken boullion?. I had a jar of this and found it very useful for many dishes for flavouring. I can get boullion cubes, but I can't find the jars. If you know the name of a company it would be a big help. Thank you again. Chana The KITCHENer Rebbe's Answer: Pareve Bouillion (not the cubes) comes in Plastic Containers from many different companies (such as Liebers' Consomme). It's the same as the cube product and dissolves a lot easier. Back to top April 09, 2008 Your Question: I am looking for a chocolate chip pesach cookie recipe , to mimic the non-geboks liebers mix that is very expensive on the west coast. To the box you add egg and oil. The box looks like it just has sugar, potato starch, choc chips, baking powder... need help trying to get a recipe that works, thanks The KITCHENer Rebbe's Answer: I was able to dig up this Chocolate Chip Cookie recipe (non Gebroks) 2 cups sugar 2 eggs 2 sticks margarine 2 pkg vanilla sugar 1- 7oz. Pkg ground filberts 1-7oz. Pkg ground walnuts 2 cups potato starch 12 ounces Chocolate Chips Cream together the sugar, eggs, margarine & vanilla sugar till fluffy. Add nuts and potato starch. Stir in the chips. Refrigerate dough for several hours. Line a pan with parchment paper. Roll the dough into walnut size balls and put on pan. Bake in a 350 degree oven anywhere from 12- 20 minutes. Let me know who's were better. Back to top March 29, 2008 Your Question: My Mother and grandmother used to make a carrot tzimmis, that was made with thinly sliced carrots in sauce made with honey, and little dumplings, all simmered together. It was a delicious desert, and I have never known anyone one US to make this. I need the recipe for the little parve dumplings, the carrots I can figure out how to cook. Can you help me please? Thank you Chana. The KITCHENer Rebbe's Answer: Here is a Gluten Free potato matzah ball recipe which you can try out for Dumplings. Good Luck!! GLUTEN-FREE POTATO KNEIDLACH (PASSOVER DUMPLINGS) 2 medium russet potatoes, peeled 2 Tbsp vegetable oil 2 eggs, beaten 1/3 cup plus 1 Tbsp potato starch 1/2 tsp salt 1/4 tsp ground white pepper 1 Tbsp fresh dill, minced Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool. Once cool, mash with oil, eggs, salt, pepper and dill. Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour. Bring soup or a pot of lightly salted water to a boil. Use your hands to gently form rough ball shapes from one tablespoon of batter at a time, and submerge dumplings in the soup or water - If you prefer, you may use a soup spoon or ice cream scoop to move free-form spoonfuls of batter into the pot. Boil for approximately 5-6 minutes - The dumplings will float up to the surface quickly but will need several additional minutes to cook all the way through. Back to top March 17, 2008 Your Question: Would you please send the recipe for overnight potato kugel? The KITCHENer Rebbe's Answer: Take one of your regular Potato Kugel Recipes and to every pound of your batter, add 1 EGG and 2 TBL of Oil. Bake for about an Hour on 350 degrees, then lower temp to about 190 and bake all night. Enjoy Back to top February 22, 2008 Your Question: Shalom, I'm looking for a hearty, pareve vegan cholent recipe that includes potatoes. Todah! -Sarai Rayzel The KITCHENer Rebbe's Answer: Just take any Chulent recipe you're happy with and eliminate the meat. You might want to add a little Pareve Beef base . It will be just as good! Back to top February 13, 2008 Your Question: Hi. I am looking for a product to use for cupcake icing that is non-hydrogenated, no soya, and parve. Also, Kosher organic food colours? I'm searching for the magic product. Thanks, Ellen Grossman The KITCHENer Rebbe's Answer: 1/2 cup nonhydrogenated shortening 1/2 cup nonhydrogenated margarine 3 1/2 cups powdered sugar, sifted if clumpy 1 1/2 teaspoons vanilla extract 1/4 cup plain soy milk or soy creamer Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. I found the above recipe. Earth Balance makes a non-hydrogenated margarine and Shortening,and I would think that you can substitute Rice Milk for the Soy Milk. As for the food coloring, I found a product online that might be what you are looking for. So give it a try and let me know. Good Luck! The Kitchenner Rebbe Back to top February 05, 2008 Your Question: How does the OU recommend that one check dry beans for bugs? The KITCHENer Rebbe's Answer: I asked the OU and they said it's "only necessary when there are holes in beans or when they've been stored for a long time or in warm conditions." You can check out OU Kosher's bug book for guidelines on checking food for bugs. Back to top January 30, 2008 Your Question: I’ve been looking all over for a recipe for Russian cole slaw, made with cucumber, radish, dill, carrot. I can’t find anywhere. Hope you can help. What would be the best cucumbers to use? Betty Pearlman The KITCHENer Rebbe's Answer: In regards to the Russian Cole Slaw, Kirbies would be the best type of cucumber to use. As for the other ingredients, all you left out was the mayo and lemon juice, sugar and salt. Give it a try and let me know how it works out. Or you can call me ;-) The Kitchener Rebbe Back to top December 18, 2007 Your Question: I actually don't remember ever eating chulent. My Mother (OH) was of Roumanian parents and her cooking was a mixture of spephardi and ashkenazi. I noted a recipe for chulent that requires Chulent mix, What is this? I might try making a chulent after all these years. Thank you. Chana. The KITCHENer Rebbe's Answer: Rather then going out and buying a bag of each (red kidney beans, Barley, Navy Beans ETC which are used to make Chulent, some companies sell a bag of "Chulent Mix" which contains all of the Beans you need for making Chulent. So they call it Chulent Mix. Just makes life a little easier............... Back to top November 06, 2007 Your Question: There is a kosher restaurant in our area that serves as very creamy pareve vegetable noodle kugel. He won't give out the recipe. Any suggestions? What makes it so creamy? Thank you. Edie R. The KITCHENer Rebbe's Answer: There are a number of items that can make the kugel creamy. Pareve cream cheese, Pareve sour cream, Pareve Milk, and Mayonaise. Hope this helps you. Back to top November 01, 2007 Your Question: Shalom I need some help and suggestions. I have been requested to make a cake for my 7 yr old granddaughter to celebrate her class's receiving of their 'sefer tora' Where do I start? How can I bake cakes in the shape of a Torah? Perhaps two tablets representing the ten commandments would be easier? Thank you for your help Shira The KITCHENer Rebbe's Answer: A Sefer Torah should be pretty easy. Try making two rolled log cakes and put a square layered cake in between. Something similar to the picture below. Good Luck! 
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September 30, 2007Your Question: I am sponsoring an oneg next Friday night and would like to have something very different for the oneg, can you suggest something maybe two or three items that would be different than pastry,candy and sugar items. Something like vegetables but with flavor or marinated items, are grape leaves with rich, parve, also I am from the middle eastern region around Iran and Italy so something with a Moroccan flavor, thanks rebbe. The KITCHENer Rebbe's Answer: Grape leaves are nice, Assorted Grilled vegetables, Perhaps some Kibbe, Cigars, or Lachmagin if you are serving fleishig (meat). A jello* mold with fruit or just a simple Fruit Platter is nice. Also a Crudite' platter with a dip. Top it all off with some Yerushalmi Kugel , or an overnight Potato Kugel always goes over big. Good Luck! * “Jello” is used in the generic sense, and not the brand name. For example, Lieber’s, Gefen, Kojel, Mishpacha make a kosher jello. Back to top September 26, 2007 Your Question: Is there a parve kosher plain yogurt? The KITCHENer Rebbe's Answer: I haven't been able to find any yet . The only ones I have come across contain no dairy products, but made on "dairy equipment". I will keep searching for you. Back to top September 24, 2007 Your Question: Do you have a recipe for a blintz casserole that is made with frozen blintzes. Thankyou The KITCHENer Rebbe's Answer: Try this recipe, 2 pkg frozen blintzes 1 1/2 pts sour cream 6 eggs 1 tsp vanilla extract 1/2 cup orange juice 1/2 cup sugar Cinnamon Mix together the sour cream, sugar, vanilla extract, orange juice and eggs. In a large baking pan melt 1 stick of butter/margarine. Put in frozen blintzes and coat with the melted butter. Arrange blintzes in pan. Pour sauce into pan and bake for 40 minutes at 350 degrees F. Enjoy Back to top September 10, 2007 Your Question: Hi...my mom and I recently moved to Arizona about an hour away from Phoenix. We are trying to find Riches Parve Cream. Do you know who may sell it out here, or where we can get it or a substitute for it? Thanks and Shanah Tova Judy Gabai The KITCHENer Rebbe's Answer: You should be able to get it in the frozen food section of any major supermarket in town. If they do not carry it, speak to the store manager and I'm sure he would accommodate you and order it. If you do not have any luck after that, let me know. Back to top September 10, 2007 Your Question: Do you have a recipe for tayglach? The KITCHENer Rebbe's Answer: TRY THIS OUT! HAVE A HAPPY NEW YEAR Makes about 80 pieces (Parve) INGREDIENTS: SYRUP: 1 pound honey ¾ cup water (plus more if needed) 2 tbsp lemon juice 2 cups sugar DOUGH: 6 eggs 1 tbsp ginger ½ tbsp salt 3 tbsp oil 1 tsp baking powder 3½ cup flour (plus ½ cup or more for rolling dough) GARNISH: ¾ cup slivered almonds ½ cup whole glacéed cherries ½ cup sesame seeds DIRECTIONS: 1. Line 2 cookie sheets with aluminum foil and oil lightly. Set aside. In a large, heavy pot (at least 6-quart capacity) mix together the honey, water, lemon juice, and sugar. (This pot size may seem too large; however, the syrup would overflow a smaller pot later in the recipe.) Heat to boiling. 2. While the honey syrup is heating, beat together the eggs, oil, ginger, and salt until blended. Sift together the baking powder and 3½ cups flour. Add to the egg mixture to form a sticky dough. Cut into 8 pieces. Dust each piece with flour and roll between your hands until it forms a "snake" about ¾ inch in diameter. Slice each snake into about 10 slices, ¾ inch thick. Add to the boiling syrup and simmer slowly for about an hour. It is important to cook the dough for the full time. 3. At the end of the first half hour, the teyglakh will be an attractive golden color , but they will not be hard and crisp. Further cooking will improve their texture and make them a beautiful dark mahogany color. 4. Stir gently every 10 minutes or so during the cooking period. If the liquid seems close to evaporating, add more water, about 1/3 cup at a time. Ten minutes before the end of the hour, add the almonds and cherries. Stir frequently until done, to make sure that the syrup doesn't burn. When the cooking is complete, remove pan from heat. Immediately place the teyglakh, almonds, and cherries on the oiled pans, keeping as much of the leftover syrup as possible on the pot. 5. Separate the teyglakh so that they don't stick together. Stir the sesame seeds into the leftover syrup, adjusting the quantity to the amount of syrup that remains, if necessary. When the sesame-syrup mass cools enough to be handled, form it into spheres the size of gumballs. Work quickly but carefully: the syrup is extremely hot at first, but will become too hard to shape as it cools. Form the teyglakh into pyramids--one large or several small--and decorate with the cherries, sesame balls, and slivered almonds. Note: Teyglakh keep very well and make excellent gift. If it is necessary to cover them, use lightly oiled aluminum foil. Some cooks roll the finished teyglakh in finely chopped nuts or coconut, which makes them less sticky. Others form the teyglakh dough into shapes, such as spheres or knots. They can be stuffed with bits of nut or dried fruit before they are cooked. Back to top September 04, 2007 Your Question: I have been grinding and preparing fresh fish for gefilte fish for many years. I usually wait until the last minute as I just refrigerate after I cook it. Is it possible to freeze it and for how long? Thanks The KITCHENer Rebbe's Answer: You can freeze the raw mix for a couple of months. No problem. You can shape it and freeze or freeze in bulk, like in sturdy plastic containers. Which ever way you decide, wrap well in plastic wrap. It will hold much better or you can use Freezer Zip locs. Back to top August 15, 2007 Your Question: Hello Rebbe, I have Type 2 Diabetes. I know that Kichel cookies are relatively low in carbs. Do you have a recipe that is low in sugar or sugar free and low in carbs? Thank you, Carmela The KITCHENer Rebbe's Answer: I came upon this recipe for Little Kichel. Let me know if this works for you. 1 large egg 1/4 teaspoon salt 1/4 cup sweet red wine 1/2 to 1 cup all-purpose unbleached flour Vegetable oil or Crisco for deep-frying Confectioners' (powdered) sugar 1. Beat the egg well. Then add salt, wine, and gradually the flour until you have a sticky elastic dough, almost like the consistency of molasses. 2. Flour your hands and break off pieces not much bigger than a marble. Roll out paper-thin on a floured surface. Cut in segments approximately 2 by 4 inches (dough the size of a large marble will make about 3), or cut on the diagonal very thin strips or whatever shape you wish. 3. Pour about 2 inches of oil into a heavy frying pan and heat to 375*F (190*C). Slide the strips carefully into the hot oil. Let cook a few seconds on each side. Soon they will bubble and puff up like hazenblosen. Remove with a spatula and drain on paper towels. When cool sprinkle with confectioners' sugar. (You will probably want to eliminate the powdered sugar) Eat immediately or let sit, covered well, for one day with plastic wrap. Yield: about 20 (P). Back to top August 07, 2007 Your Question: I have been baking whole wheat, sugar free desserts for my south beach diet family. I'm having trouble getting any of the cookies to be moist and chewy, I find them hard and crumbly. I am using the finest whole wheat flour (king arthur's), but still no luck! Please Help! The KITCHENer Rebbe's Answer: And finally, the long awaited sugar-free (or low sugar) cookie recipe: 1 c. flour 1/2 tsp. soda 1 1/2 c. quick cooking oats 2 egg whites, slightly beaten 1/4 tsp. cinnamon 1 c. Sweet & Low brown sugar 1/3 c. oil 1/2 c. water 1 c. raisins 4 level measuring spoons of Sweet and Low brown sugar substitute (spoon included in box of sweet 'n low) Sift together flour, soda, cinnamon and brown sugar substitute. Stir in oats. Combine egg whites, oil, water, vanilla and raisins and add to flour mixture. Mix well. Drop batter (1 teaspoon) on lightly oiled cookie sheet. Bake 375 degrees for 12 to 15 minutes, depending on texture desired. Shorter baking time results in a chewy soft cookie, the longer time in a crisp cookie. In May 2006 I found the above recipe. But the searching did not end I recently came across a lovely Oatmeal whole wheat cookie which is sugar free. Try it and let me know what you think. 1 c. wheat flour 1 c. oatmeal 1 tsp. baking powder 1/2 tsp. soda 1/4 tsp. nutmeg 1 tsp. cinnamon 1 tsp. vanilla 1/3 c. oil 2 eggs, beaten 1 c. apple sauce 1 c. nuts Let soak, add last: 1/2 c. raisins 1/4 c. water Bake at 375 degrees for 10-15 minutes. Back to top June 04, 2007 Your Question: where do I get the sponge lady fingers you have listed in the tiramisu recipe?? Is there af specific company that makes them and are they available in any of the regular kosher stores?? please let me know. also, do you know of a good recipe for an English trifle?? it is made with strawberries, I believe you use the frozen ones, thawed. I cam across a recipe, but there was something in the directions that was left out and it was quite difficult to follow. please let me know. Thanks, Mrs. Green (Chaya's mom) The KITCHENer Rebbe's Answer: Here is an easy recipe. 1 1/2 c. chopped strawberries 1/2 c. sugar 1/2 c. sherry 2 c. heavy cream, whipped (or pareve whipped topping) 3 c. custard, cold 7 whole strawberries & mint leaves (garnish) Put sponge cake or lady fingers in small pieces in the bottom of a glass serving bowl, and around the sides if you like. Top with strawberries, sugar and sherry. Spoon in cold custard. Top with whipped cream and garnish with mint leaves and whole berries. Chill until ready to serve. Trifle can also be made in individual parfait glasses. Other fruits may be added in place of all or part of the strawberries. However, the total amount should not excess 1 1/2 cups. Drained fruit cocktail may be used. I have purchased the soft lady fingers in many of the major supermarkets. Good Luck and regards............ Back to top May 06, 2007 Your Question: I would like a recipe for thick kichel like I buy from my bakery. They are 1/2 to 3/4 inches thick; and cut in squares or diamonds. The KITCHENer Rebbe's Answer: I did some searching and found this recipe which looks like it might be good for you. Try it and let me know. It calls for a very hot oven so be careful. 3 eggs 3 TBS light vegetable oil a pinch of salt 2 TBS sugar About 2 cups flour, or more Preheat the oven to a maximum 525F degree (275C) with baking sheets lined with parchment paper. Beat the eggs with the oil, salt and 2 tsp of the sugar. Gradually mix in the flour--first with a fork, then working it in with your hand--just enough to make a very soft dough that can be rolled out without sticking. Divide into 2 balls and roll out with a floured rolling pin onto a floured surface- to about 1/4 inch. Sprinkle the top with the rest of the sugar and gently roll the rolling pin over the dough to press in the sugar. With a pointed knife, cut into 2-inch squares. Place the squares on the hot baking sheets lined with greaseproof paper and bake 1 sheet at a time for 8-10 minutes only, until the biscuits are puffed up and golden. Back to top May 04, 2007 Your Question: Hello I am looking for a really good ashkenazi chulent recipe for a family of 4. please help! The KITCHENer Rebbe's Answer: 1 pound cubed stew meat 3-4 potatoes, cut up 1-2 cups chulent mix 1/2 cup to 1 cup barley 1 large onion, coarsely chopped salt, garlic powder & paprika to taste Soak beans and Barley over night. Saute' the onions till lightly brown. Add the cubed meat and saute' until med done. Drain the water from the soaked beans and place all the ingredients in a crock pot (if you are using one). Add enough water to cover, about two inches above. Cook on high for a few hours and then reduce to the low setting for the duration. I have tried experimenting with adding a little ketchup and Maggi seasoning with good results. Enjoy! Back to top April 16, 2007 Your Question: I have two questions: 1. Is reliably certified kosher gum paste/fondant available? If yes, where can I purchase it? 2. I baked a chocolate mousse cake for pesach. It fell/cracked down the middle once I took it out of the oven. Worst of all, I was unable to slice the cake. It had to be scooped out. What should I do to prevent this from happening? Thank you. The KITCHENer Rebbe's Answer: 1) I believe Kosher Fondant is available at KEREKES Restaurant supply, located on 15th Avenue in Boro Park Tel # 718-232-7044. Ask for Pearl. She should be able to help you. 2) As for the cake, unless I have the recipe and know how you made it, it's a little difficult to know what went wrong. Send it to me and maybe I can be of some help. Back to top March 16, 2007 Your Question: Do you have a recipe for SALMON gefilte fish. Your help is much appreiciated. Chans. The KITCHENer Rebbe's Answer: Fish stock: Head & Bones from a whole salmon 1 onion, peeled 2 carrots, chopped roughly 1 parsnip, chopped roughly 6 black peppercorns 1/4 cup white wine Salmon gefilte fish: 1 pound salmon fillet, skinned and cut in chunks 1 small onion, peeled and quartered 1 small carrot cut in chunks 1 small parsnip, peeled, cut in chunks 2 eggs 1/4 cup matzo meal 1 1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 5 cups fish stock (recipe above) 1/4 cup sugar Cooking Instructions: Fish stock: Put all the stock ingredients in a small stockpot and add water to cover. Bring to a boil; then immediately reduce the heat to a simmer. Cook for just 15 minutes, skimming often. Strain and reserve the stock. (Can be made a couple of days in advance.) Gefilte fish: Chill the fish and vegetables. Place the onion, the carrot cut in chunks, and the parsnip in a food processor, and chop finely. Add the salmon and process to a coarse purée. Add eggs, matzo meal, salt, and pepper, and process until combined. (Don't over do it) Place fish stock and sugar in a saucepan, and bring to a light simmer. With cold, wet hands, form the fish mixture into 8 oval balls. Place them in the simmering stock, cover, and cook for 35-45 minutes. Carefully remove from pot and chill. Back to top March 05, 2007 Your Question: Do you have a Pesachdic recipe for Pizza dough? Can be gebrokts or non gebrokts. There is a company that makes one, but is not available where I live. The KITCHENer Rebbe's Answer: 1 cup water 4 ounces margarine (100 grams or 1/2 a cup) 1 pinch salt 1 1/2 cups fine Matzoh meal 5 large eggs Pre-heat oven to 350º. Heat the water, margarine and salt in a pot until the margarine is melted. Bring this mixture to a boil, remove from the flame and add all the matzoh meal into the pot at once, stirring very quickly.. Return to low heat and cook for 1 minute. Keep stirring. The dough should come away from the sides of the pot and form a rough ball. Remove from the heat and let cool for about 5 minutes. Beat in 1 egg. When the dough is smooth and the egg has been fully incorporated into it, beat in another. Keep doing this until all 5 eggs have been added and the mixture is completely smooth. You will get your daily exercise if you do this by hand with a wooden spoon. Spread the dough thinly on a baking sheet covered with parchment paper in the form of a pizza pie. Wet your fingers with cold water to better form the pies. You can make one large or several smaller crusts. I would go with the smaller crusts, as the dough bakes into a delicate"bread" and one large crust may not be supportive enough. Bake for about 15 minutes, until the crusts can hold their shape. Remove from the oven and let cool for about 10 minutes. Afterwards, you can put on your sauce, cheese and toppings and bake for another 15- 20 minutes . Back to top March 02, 2007 Your Question: My kids had a tiramisu dessert at their friends house(pareve kind)and are driving me absolutely crazy of repeating it. Can you send me a pareve Tiramisu recipe. I would really appreciate your help. Thanks and have a good shabbos. Hope to be hearing from you soon. MalkaB. The KITCHENer Rebbe's Answer: I haven't made it myself but I did some research and came up with this recipe. Let me know how it comes out. 1 packet sponge fingers (lady fingers) 2 teaspoons coffee granules dissolved in 1/4 pint hot water 3 teaspoons brandy 1 carton Rich's Pareve Whip 1 pkg vanilla pudding 1 lb grated chocolate I prepared the three mixtures (as listed below) so that all the ingredients were ready to assemble - it was very quick and easy. 1. Mix the dissolved coffee mixture with the brandy and leave to cool. 2. Whip up Rich's Pareve Whip and then mix in the vanilla pudding and continue to whip (this mixture will be quite loose). 3. For the grated chocolate you can use chocolate drops--and put in the food processor to get quite coarse and crunchy but small pieces. Assembly: Dip half the sponge fingers in the coffee/brandy mixture and lay in the bottom of a 7" to 8" dish. Put half the cream mixture on this. Sprinkle half of the grated chocolate over it and repeat. Refrigerate until firm. Back to top February 23, 2007 Your Question: I've been looking for a recipe for a full-bodied, PAREVE vegetable soup. Can you help? The KITCHENer Rebbe's Answer: If you really want to go all out, here is what I do at home. I buy all the different types of veggies I like (throw in a few potatoes as well) and chop them up into cube size pieces. Next, I lightly saute' a couple of chopped onions in a soup pot with a minimal amount of oil. Once they start to brown slightly, I add all the other vegies and continue to saute on a low flame until they start to release their juices. Next I add enough water to cover, about two inches above the veggies. Next, once the veggies are almost done, I add all kinds of spices (of course only the ones I like including lots of garlic) and simmer until they are soft. Add a little pareve Soup Beef Base for added richness. Let cool a little and remove some of the veggies and Puree' in a few processor until creamy. Add this back into the soup. Cook a little longer. Recheck for flavor and there you have it. Yummyyyyyyyyyyyyyy Back to top February 23, 2007 Your Question: Another question for you. What is Parve heavy cream? You replied re Parve milk, -now I see recipes fir parve cream. I live in the south, kosher items are very limited here. The KITCHENer Rebbe's Answer: Hadar or Riches makes a Whipped Topping cream which is usually available in your frozen food section. That's what we would consider Pareve heavy cream. Good luck! Back to top February 14, 2007 Your Question: Do you have a good recipe for curried chicken? The KITCHENer Rebbe's Answer: 2 tablespoons vegetable oil 1 tablespoon margarine 6 chicken breasts skinless (or use cutlets) flour for dusting Salt and pepper 1 cup chopped onion 3 teaspoons curry 1/2 teaspoon cayenne pepper 1 teaspoon cinnamon 1 teaspoon cumin 2 carrots, peeled and sliced thin on diagonal 1 1/2 cups chicken soup 1 cup broccoli florets 1/4 cup pareve cream 3/4 cup frozen peas Heat oil in large skillet and stir in margarine to melt. Season chicken with salt and pepper. Dip chicken in flour to dust. Cook in oil on both sides just to sear. (Keep it on the pink side for now) Remove chicken to a plate. Stir in onions and cook until tender. Stir in curry, cayenne, cinnamon and cumin and cook until aromas are released. Stir in carrots and toss to coat. Add chicken soup and bring to a simmer. Place chicken breasts back into skillet and stir in broccoli. Cover and simmer for 5-10 minutes to cook chicken. Stir in cream and peas. Season to taste. Serve with basmati rice. Enjoy! Back to top February 09, 2007 Your Question: I enjoy your column and the receipes/ My question is what is "Pareve Milk" I know about Coffee Rich non dairy, is that used in place of milk mixed with water? Thanks for your help. Chana. The KITCHENer Rebbe's Answer: Many people are using soy milk as well, which is also pareve. You might want to try that instead. Good luck! Back to top February 05, 2007 Your Question: I love potato latkes, but not the regular ones that everyone's mother makes. I'm talking about the big 5 inches in diameter by 1 inch thick latkes, the kind restaurants make. I am pretty sure that they are deep fried but every time I try to deep fry latkes the batter falls apart in the oil. So I started frying them in a pan just so they get a little firm, then I drop them in the fryer, but they are still not coming out right. Please give me a recipe for thick, deep fried latkes. The KITCHENer Rebbe's Answer: In regards to the latkes you were asking about, my guess is that the mix is loaded with matzah meal to bind it. Most probably they are not deep fried in a fryer but in a deep frying pan with lots of oil. Try it yourself. Add matzah meal to your latke mix, enough so that it's thick enough to work with and shape into that size you are looking for. Let me know how it works for you. Good Luck!! Back to top November 30, 2006 Your Question: We recently had to acquire a new crockpot after years of cholent made with our old one. the new one gets so hot even on the low setting; the second one (we love cholent!) is programmable, but when cooked on low is also too hot and burns; when set to go onto the "warm" setting it doesn't cook right. Perhaps you have some advice on cooking time for cholent in new crock pots. Thanks so so much! Karen Stahl-Don The KITCHENer Rebbe's Answer: Funny you should ask. I have been having the same problem myself. I sometimes wonder if the people that make these crock pots ever thought of testing them out with a good chulent. I guess not! I have made some changes in my use of these crockpots for Chulent purposes. First of all, make sure you soak your Beans and Barley overnight. That will eliminate some of the starch. The next important thing is to put about an inch of water in the bottom of the crock, prior to lining it. The liner will prevent the water from getting into the chulent and at the same time, forms a barrier between the liner and the chulent That helps a lot. One more thing is to not use the (Automatic switch) which switches over to warm. Just start off with manually setting your pot to the warm setting from beginning till end. This should help quite a bit. Worst case scenario is return the product to the company and tell them it is burning your food. Keep trying other brands if the above doesn't work until you find one that's good for you. Most companies will either replace it (perhaps the thermostat is faulty) and send you a new one. If down the line you find one that's perfect, let me know so I can pass it along to our readers. One more thing! I occasionally go back to the good old system. Leaving my oven on all Shabbos and baking the chulent at 200 degrees. Keep me posted. Note: Linda Kirshstein sent the following note - I was reading someone's question about how hot the crock pots are. I changed to the wearever versatility slow cooker. Cholent can be started on the stove and moved to the hot plate type unit Friday afternoon. It isn't as hot probably because the pot isn't "enclosed" in the heating unit, it sits on top. Back to top November 29, 2006 Your Question: Is there a kosher cream of tartar? If not, what can be used to substitute for cream of tartar? The KITCHENer Rebbe's Answer: McCormick's Spice company sells it and I believe it is under certification of the OU. Back to top November 15, 2006 Your Question: It is a great pleasure to read of the many interesting recipes on the ou. It is a collection from all over the world. Very interesting to see what people are eating besides Kugel. I am married to a South African who misses Ki'chel. I thought it was egg Ki'chel, that we used to eat with herring in Williamsburg. Is it the same? We would love to know how to make it since we don't see it on the Israeli market. Thank you very much and have a healthy winter. -Bella The KITCHENer Rebbe's Answer: I did some research on the South African Kichel and I found out that it is different then the Kichel we are accustomed to here in the States. Here is the recipe. Hope this will satisfy your husbands cravings......Don't forget to send me some, although I will probably try this one myself as well. Preheat Oven to 425 F 4 Eggs 1/2 cup Sugar 1/2 cup Oil 3 cups Self Rising Flour Extra Sugar for Topping Beat Eggs, Sugar & Oil together Gradually add the flour till you get a soft workable dough. Roll out very thin on a well floured surface. cut into 2 1/2 inch squares and place on well oiled baking sheet. Sprinkle with additional Sugar Turn down the temp in the oven to 375 F Place in Oven and bake until the squares are a very very light golden color. Shabbat Shalom P. S. Don't forget the Herring to go along with it!! Back to top October 26, 2006 Your Question: The Esrog Jam is supposed to be a wonderful segula for fertility. My grandson of 9 collected 5 esrogem and asked me to make jam. Where do I start.? It would be most helpful if you could guide me with a recipe in English. Thank you very much and have a healthy winter. -Bella The KITCHENer Rebbe's Answer: YOU CAN TRY THIS RECIPE WHICH I FOUND FOR YOU Soak the Esrog for 1 week in water, changing the water daily. Slice unpeeled Esrog very thinly, and remove seeds. Boil in water, change water, and repeat twice more. Add: 4 cups quince apples peeled and cut up 1 lemon thinly sliced 2 lbs sugar water just enough to cover fruit optionally add 5 or 6 whole cloves Cook for about 2 hours until it becomes a clear syrup. Store in a covered jar for a few weeks. As an added bonus, you can let it "jellify" (or age) until Tu B'shvat, where it becomes an unusual fruit marmalade to celebrate with. Back to top September 27, 2006 Your Question: I would like to find a good recipe for a water challah without any fat, sugar, or eggs. Just water, flour, yeast, and salt. I know that it is not easy to make a real water challah, and I would appreciate any tips on how to make it taste good. The KITCHENer Rebbe's Answer: I was not able to find a recipe without any fat, sugar or eggs. Here is a recipe with minimal amounts: 2 oz. fresh yeast 1/2 cup oil 9 cups flour 1/2 cup sugar 2 tsp. sugar 3 cups water 2 tsp. salt Dissolve yeast and 2 tsp. sugar in 1/2 cup warm water. Sift flour into a very large bowl. Make a well in middle of flour. Add 2 1/2 cups water, oil, 1/2 cup sugar, salt, and yeast mixture. Mix until a soft dough is formed. Knead for about 10 minutes on a lightly floured surface. Place dough in a greased bowl. Cover with a towel. Let dough rest until double in bulk. Punch down. Divide into 9 balls. Let dough rest 10 minutes. Roll into ropes and braid into 3 loaves. Let rise 20-30 minutes until doubled in size. Bake at 350 degrees F for 45 minutes to 1 hour. Makes 3 challahs. Back to top September 15, 2006 Your Question: I am new to Jewish cooking. I have tried cooking kugel with noodles several times, following the recipes in Jewish cookbooks. Invariably, each kugel has some noodles that are hard to chew—those near the top edge of the dish. What am I doing wrong? Maybe I need to add an extra step after cooking, and remove all the noodles around the edge of the dish? The KITCHENer Rebbe's Answer: In regards to noodle kugel, I am assuming you are pre-boiling the noodles. Most noodle kugels have a crunchy top. If you would prefer a softer top, you can try one of two things. 1) cover the kugel when you bake it, or 2) use more of the liquid ingredients to cover the noodles completely. Good Luck Back to top September 05, 2006 Your Question: Hi - I am looking for bread pudding recipes. The KITCHENer Rebbe's Answer: Ingredients 1 loaf stale sliced white bread 4 tablespoons (1/2 stick) margarine 1/2 cup golden raisins 1 cup sugar 3 large eggs, beaten 2 cups Pareve milk 2 tablespoons vanilla extract 1 teaspoon ground cinnamon Preheat oven to 350°F. Grease with margarine 3-quart casserole dish. Butter (with margarine) both sides of bread slices, place on tin foil, and put into oven. Toast slices on both sides. Place raisins in bowl of hot water to plump. Cover, soak for 20 minutes, and drain. Combine sugar, eggs, milk, vanilla extract, and cinnamon. Mix well. Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir. Bake 40 minutes. Serve hot or cold. Serves about 6. Enjoy!!!! Back to top July 28, 2006 Your Question: My wife and I love the Food Network programming and try to adapt outstanding recipes from the top chefs to a "Kosher" rendition. Emeril Live had a recent recipe for KeyLime Pie that called for Evaporative Milk. How and what can we use as a Parve substitute, for a Parve rendition of this Milichtig recipe? The KITCHENer Rebbe's Answer: You should be able to use the PAREVE whipping cream instead. Let me know how it comes out and save me a peice! Back to top June 16, 2006 Your Question: I am looking for a recipe for mousse or cream that can be used to fill small chocolate cups that you make in a mold. I have the chocolate and the mold, and I want to make them for my friends' simcha that is coming up, but I don't know what kind of a cream or mousse to fill them with. Could you possibly give me a recipe for cream that is light chocolate and maybe a coffee version that I can use to fill them??? also, a quick and easy chocolate frosting for any cake. Thanks so much and have a great Shabbos. Mrs. G The KITCHENer Rebbe's Answer: Chocolate Mousse 300 g (1 1/2 cups) dark chocolate, chopped 2 tablespoons Pareve milk 6 egg yolks 100 g (scant 1/4 cup) confectioner's sugar 500 ml (2 cups) Pareve whipping cream Fresh berries (optional) for topping Place chocolate and milk in a heat proof bowl, set over a saucepan of boiling water and stir constantly until melted and smooth (mixture will be quite thick). Remove and cool slightly. Place yolks and sugar in a large bowl and beat with an electric mixer for 5 minutes, until thick and creamy. Beat cream with an electric mixer in a bowl then gently fold through chocolate mixture with a spatula until just combined. Spoon into chocolate cups and chill for 4 hours, until set. Top with fresh berries if desired. COFFEE LIQUEUR MOUSSE 2 (8 oz.) cartons non dairy whipped topping 1 tbsp. sugar 2 1/2 tsp. cocoa 1 1/2 tsp. instant coffee powder 6 tbsp. coffee flavored liqueur Whipped cream, optional Chocolate sprinkles, optional Whip non dairy topping until stiff. Add sugar, cocoa and instant coffee and blend. Add liqueur and stir gently with spatula. CHOCOLATE FROSTING: 1/3 c. margarine, melted 1/3 c. cocoa 1/2 tsp. vanilla 2 c. powdered sugar 2 tbsp. pareve milk (more as needed) Whisk together margarine and cocoa. Add vanilla. Mix in powdered sugar gradually and alternately with milk. Enjoy and let me know how you make out with the mousse. The Kitchener Rebbe Back to top June 09, 2006 Your Question: Hi. Is there a kosher substitution for nam pla. Apparently it's a fish sauce that's used in a lot of Asian fleishig (meat) recipes. Thanks. The KITCHENer Rebbe's Answer: Nam Pla is a thin brown fish sauce that is fundamental to Thai food. It's made by fermenting small whole fish (usually anchovies) in brine and drawing off the liquid, which is then bottled. It smells quite fishy and tastes very salty so use it sparingly as a flavouring and as a condiment (although cooking greatly reduces its fishiness and simply adds a richness and depth of flavour to dishes). It's a staple in Asian cooking with slightly differing versions in each country. Nam pla is widely available in Asian markets and supermarkets. However, I don't believe it's Kosher, so substitute a light soy sauce. That will do the trick. Good Luck, The Kitchener Rebbe Back to top May 31, 2006 Your Question: I have a package of Oetker Apple Cinnamon muffins and need a high altitude recipe so I can prepare them at 5200 ft. The KITCHENer Rebbe's Answer: After many efforts to contact the company that makes the product, they finally returned my emails and phone calls, responding: “Please excuse the delay in our response. On behalf of Dr. Oetker Ltd., thank you for your inquiry regarding our Apple Cinnamon Muffin Mix. We always appreciate hearing from our Customers and we value the opportunity to respond to their questions. For high altitude baking, we recommend: - Increase liquid; for each cup, add 2 to 4 tablespoons. - Increase oven temperature by 25º F.” Enjoy and Good Luck! NOTE: The question was asked, as the inquirer had bought several boxes for his son who lives in Boulder, Colorado. Boulder is a little higher in altitude than Denver which is around 1 mile high, hence the high altitude. Back to top May 04, 2006 Your Question: I was wondering if you would know how to make a chow mein without meat or chicken; a vegetarian type dish with rice and I would throw some of those crispy chinese noodles over it. The KITCHENer Rebbe's Answer: 4 c Pareve broth 2 c Diced celery 1 c Diced onion 1 c Chopped cabbage (bok choy if available) 2 tb oil 1 1/2 c Sliced fresh mushrooms 1 1/2 c Fresh bean sprouts 2 tb Dark molasses 1 tb Soy sauce 4 to 5 Tbl cornstarch 1 cn Chow mein noodles In a saucepan, bring the broth to simmer. Add the celery, onion, and cabbage. Simmer, stirring occasionally, until the celery is soft. Heat the peanut oil in a large skillet or wok. Saute the mushrooms until they begin to soften. Add the bean sprouts; cook and stir until they are soft. Use a slotted spoon to place the celery, onion, and cabbage in the skillet. Add the molasses and soy sauce. Stir and cook, adding enough broth to keep it moist and loose. Dissolve the cornstarch in the remaining broth. Stir into the vegetables in the wok, and stir as the mixture thickens. To serve, put a layer of chow mein noodles on each plate and heap with the vegetable mixture. Serves 4 people Back to top March 10, 2006 Your Question: I am looking to make some Sushi for Shabbas...I am looking for a good spicy tuna recipe, any ideas? The KITCHENer Rebbe's Answer: Since Sushi is not one of my specialties, I consulted my nephew Chef David, who is a real Sushi fanatic. Here is his response. Spicy Tuna is a funny thing. There are hundreds of different recipes out there. There are two ways that I make it that I think are the best, or at least close to the best, that there is. First thing that is a major no-no is using hot sauce in your recipe. There are a lot of recipes that call for it but the vinegar base that most hot sauces have really overpowers the spicy sauce. So here are the two versions I like. 8oz Fresh Tuna Chopped 1/2-1 Jalapeno chili Pepper minced 2.5 Tbsp Hellman's Mayo... (any other brand changes the flavor) Mix all ingredients..... Add more pepper as desired for heat. The other recipe.... which I like much more.... but is very different than the first... 8oz Fresh Tuna Chopped 1/2-1 Jalapeno chili Pepper minced 2.5 Tbsp Hellman's Mayo... (any other brand changes the flavor) 1/2 tsp Toasted sesame oil 1 Tbsp marinara sauce (counters the bitterness of the oil and adds good color.) 1 Tbsp masago (caviar..... optional.... but really gives a nice flavor and texture to the final product.) ENJOY!! David Back to top March 10, 2006 Your Question: I am one of the many frum Americans that is mourning the loss of our dear Duncan Hines pareve cake mixes. Most of the cakes I can live without, but I can't find a yellow cake recipe that even compares remotely to it. Please HELP!!!! The KITCHENer Rebbe's Answer: Here is a basic yellow cake recipe: Let me know if it works for you. I always like to hear from my followers. Ingredients 3/4 c margarine, butter or shortening 1 1/2 c granulated sugar 3 eggs 3/4 c milk (or pareve soy milk) 1 tsp almond extract 2 1/4 c cake flour 2 1/2 tsp baking powder 3/4 tsp salt Instructions Grease and flour a 10" round pan. Preheat oven to 375'F. Place all ingredients in bowl of electric mixer. Mix on low speed until thoroughly combined, scraping bowl frequently. Increase speed to medium and beat for four minutes. Pour into pan; smooth top of batter. Bake 25-30 minutes, until cake tests done. Do not overbake. Cool on wire rack for 10 minutes, then remove cake from pan and continue cooling on rack. 7.6.06 Update: By the way, Manischewitz came out with a yellow cake mix which is Pareve. If any of you try it, please let me know if/how it compares with the Duncan Heinz mix. 11.1.06 Update: Duncan-Hines is taking the dairy ingredients out of their mixes, and they will once again be certified OU Pareve. Back to top February 23, 2006 Your Question: Where does one obtain apple pie spice and what exactly is this? The KITCHENer Rebbe's Answer: McCormick makes an Apple Pie spice mix. However, you can use the following blend to get the same flavor. For 1 teaspoon of Apple Pie spice mix: Mix 1/2 tsp Cinnamon 1/4 tsp nutmeg 1/8 tsp Cardamon. That will do the trick. Good luck and next time you make Apple Pie, send me a piece. Back to top February 15, 2006 Your Question: I'm looking forward to your feedback regarding a Kitke recipe for a big challa. The KITCHENer Rebbe's Answer: Here is a great recipe. It is not very sweet, but it has a great texture. 2 oz. dried yeast 5 cups water ½ cup sugar 3 eggs ½ cup oil 3 tbl salt 5 lbs flour The recipe will make 6 lg challahs. I would bake at 350 from 35 to 45 minutes, depending on the size | |||
