Bubby’s P’tcha (Meat Jelly)

My Bubby alwats made p’tcha (galarita) and kept it in an enamel pan in the basement fridge. I was the only grandchild who enjoyed it, but she used to make it when she knew my Uncle was coming to visit. He LOVED her meat jelly and she loved him. He was the only boy of three girls.

Her recipe was from years of trying different tastes, but she brought it with her from Galicia

Basically you either love this or you hate it. The way of enjoying it (for me) is with a thick piece of toasted challah.

1 package p’tcha bones (cut up cows knees basically. Ask your butcher)

1 package stew meat

1 medium cooking onion

1 large carrot

1 large celery

2 tbsp vinegar

1 tsp salt

Ground pepper

1-2 dried bay leaves

1 tsp garlic powder

Boil the cows feet for about 5 minutes and thoroughly rinse the bones and discard the foamy guck that comes to the surface. Place back in pan with stew meat, other vegetables and spices. Add water to JUST cover bones. (Use a medium saucepan that the bones will cover the bottom completely and not be on top of one another with no room in between). Bring to boil and then turn down to simmer for 4-6 hours.

Take out bones and pull off all meat and cartilage from them then throw away the bones. Dice stew meat and cut up cartilage and meat into fine pieces. Put into Pyrex pan (metal does something weird with this so it has to be Pyrex). Drain broth into pan and refrigerate over night. I cut up the carrot and put it in and discard everything else but if you want plain jelly you don’t have to keep the carrot. Scrape off layer of fat and discard.

Jewish Shabbos Cholent

If you are lucky enough to live in a high rise when you first get married, as you walk up the stairs after going to shul (synagogue) you will invariably smell cholent on each floor. The thing I noted was no two cholents smelled the same. One smelled sweet, one smelled spicy, one smelled of beans, one of barley. As Jews we all shared in the afternoon meal yet no two cholents were ever alike. It seems it’s a lot like us as a people. We all share the same experience yet each of us brings something different to our “table”.

The above picture was taken of my cholent before Shabbos (because on Shabbos I refrain from all work including turning on my phone). The end product is a warm brown colour with soft beans and perfect flavour.

Ingredients:

Package of beef marrow bones

Two strips flanken (fattier the better)

2/3 cup pearl Barley washed and checked

1/2 cup Cholent beans washed and checked (use kidney, pinto and navy beans if you can’t find the mix)

Two large potatoes cut in quarters

One medium whole onion

Half of a sweet potato layered in slices

1 tsp paprika

1 tsp garlic

3 tbsp ketchup

2 tbsp brown sugar

1/4 tsp pepper

Salt to taste (kosher meat is pretty salty)

Directions:

Add some canola oil to the bottom of your slow cooker recipe sauce pan. Add marrow bones and flanken. Add spices and ketchup directly to meat. Top with beans/barley and finish with potatoes and slices of sweet potato. Fill pot until water JUST covers everything.

If using a slow cooker, turn on high for three hours and reduce heat until Shabbos lunch. For stove top method, bring to boil and then simmer until Erev Shabbos. Before Shabbos place a “blech” (metal separation) between the heat source and pot and leave on the blech on a very low burner until Shabbos lunch. For my oven, the burner is set to 2 ( where 1 on my burner is the lowest) for the blech to have a slow heat.

You can alter the ingredients depending upon the amount of guests you have. More guests, add more potatoes or more barley. It doesn’t have to be expensive. People come for your company, not your meat. Before Shabbos if you find your water has gone down, add more and give it a stir. The water should be sitting at the top of the mixture before Shabbos so it doesn’t dry out.

Note: this is NOT for Pesach (Passover)

Bubby’s Old Fashioned Chicken Soup

Chicken soup was a staple in our house. My grandmother could make a batch in no time and the smell was amazing. It was one of those things I took for granted until one day my mother was sick and couldn’t make the soup and it was left to me. I was terrified it wouldn’t turn out, but honestly it’s such an easy thing to make. After you get through all the cleaning and chopping, it just looks after itself until dinner time. I guess what I’m saying is don’t be afraid to try new things. You don’t have to use chemicals to get that old fashioned taste in your food when there are so many healthy ingredients out there.

2 carrots, peeled and washed

1 celery

1 parsnip

1 cooking onion

2 inches piece of sweet potato (can be omitted but we like this for flavour)

1 small potato

1 large RAW chicken breast

Package of chicken bones

1 tsp dill weed

1/2 tsp garlic powder

Salt and pepper to taste

12 cups water

Peel and wash all vegetables well and cut tips off. ( for people who want vegetables served with their soup, dice vegetables into small pieces. I leave mine whole and serve the broth) Place info large soup pot. Wash chicken breast and bones under water. Wrap chicken bones in cheese cloth, tie the end securely and place chicken into pot. Add spices, salt and pepper. Add water. Turn pot into high and bring to boil. Let boil for 15 minutes and turn to simmer. Leave pot partially covered and let simmer for 6-8 hours. It’s not a fast process if you want the good taste. When done, remove cheese cloth. Serve chicken soup broth with some parsley for garnish.

(The above soup is pictured with “kreplach” which is a meat filled dumpling)

Roasted Bone Marrow Sheet Pan Dinner

During Passover time, it’s super hard to make meat and potatoes look fancy. I forgot to post this bone marrow sheet pan meal I made using very basic ingredients. It takes no time to make and is delish! It presents well too 🥂

Package of beef marrow bones (look for ones that have lots of marrow)

1 whole garlic, peeled and cap off

1 medium onion cut into inch pieces

1 large sweet potato cut into inch pieces

2 baking potatoes cut into inch pieces

1/3 cup canola oil

1 tsp garlic powder

1/2 tsp pepper

1/2 salt

Blend spices and canola oil well in a large bowl. Reserve some oil/spice mixture for garlic and bone marrow prices. Place all veggies (except whole garlic) into boil and combine until the veggies are well covered. Remove veggies from bowl and lay onto baking tray covered in parchment paper. Pour 1 tablespoons of oil and spice mixture into garlic top and onto each piece of bone marrow. Lay everything on a baking tray and bake 45 minutes to 1 hour at 375F (if you want a softer garlic then feel free to wrap it in foil before laying it onto the pan. Carefully open it after roasting due to steam)

This goes great with French bread. Scoop out the roasted garlic and marrow and shmear it over. The veggies plated on the side.

Pan Roasted Potatoes

It’s Thanksgiving Monday in Canada, meaning it’s a legal holiday for many. I’ve a long month of stuffing myself due to the Jewish holidays, I’ve been trying to keep the calories down. The problem with me is I LOVE carbs. These pan fried potatoes don’t make me feel totally guilty as they are not deep fried and I use canola oil. They are rich in flavour and have a great crisp.

Ingredients:

1 small onion diced

2 baking potatoes

3 cups of water for boiling

Canola oil for frying 3-4 tblsp

1/2 tsp Lawry’s Seasoning salt

Pinch of basil

Drizzle enough canola oil to cover 11″ saucepan and add diced onions. Sauté onions until golden (10 minutes). Set aside. Peel and dice potatoes into inch chunks (see picture). Place into pot with 3 cups of water and boil until firm but not soft. Completely drain potatoes then transfer to saucepan with onions and sprinkle seasoning salt and basil. Fry on medium heat until outside of potatoes are lightly brown.

I also serve this during Pesach as one of our go-to meals with scrambled eggs. You can change the basil to oregano.

Roasted Red Pepper Dip – Feature Friday

I think every Friday I’m going to try to feature my favourite recipes from other bloggers that I love. I chose this recipe from Miriam Pascal or http://www.overtimecook.com to post first because it’s so versatile. I use it as a dip with Challah on Shabbos, to baste my salmon before I bake it, to top my homemade hummus in salads or on toast. The list is endless. It’s great just as is too. I haven’t had any complaints ever about it being bland or needing more spice. Try it. I think you will really love it 😍

Roasted Red Pepper Dip

Shakshuka Hack – Healthy Breakfast Meal

Mornings aren’t always easy. Sometimes I want more than a smoothie or a fruit to get me through my day but don’t feel like overdoing the carbs. In Israel, a dish called “shakshuka” is a big thing. It’s basically tomato sauce with eggs poached directly in the sauce and cumin is usually the spice of choice. This morning I had fresh produce and was inspired to do something with them. That’s how I came up with this shakshuka hack. It took me one minute to wash and dice the veggies and then 5 minutes to cook everything in a pan. This recipe is for one but just add for each person. So simple.

Ingredients:

1 tbsp olive oil

1 tsp oregano

1 diced scallion

I diced small roma tomato

1 egg

Sprinkle of parmigiana cheese

Add all veggies and oregano to oiled pan. Sauté on burner on medium heat for two minutes. Break egg on top of sautéed veggies and cover pan with lid. Leave lid on for four minutes without removing and continue to cook on medium heat. The lid will keep the steam from the veggies contained and cook the top of your egg without having to flip it. It won’t be rubbery and the result will be a perfect egg. Sprinkle with fresh parmigiana cheese 🧀 Makes one serving.