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)

Sheet Pan Lunches – מגש

So many people right now are making “sheet pan dinners” because they are easy and healthy. I decided to add to this with what seems to be big in Israel right now: sheet pan lunches or “מגש״” (magash meaning tray). There’s a well known cafe in Tel Aviv where everyone seems to go to that is especially known for this style. I’m not certain of whether they are kashrut certified, but their food sure looks great. I tried to copy their style at home. This is great for a healthy lunch or Shalosh Seudah or if you want to have a meal outside on these in between temperature days.

Ingredients for my sheet pan lunch:

1 can tuna salad

1/2 cp Hummus with schug

Garden Salad with Israeli Salad garnish

2 Hard boiled eggs cut in half

4 medium Pickles (one was eaten before this shot 🙈)

1/2 cucumber sliced lengthwise

1/2 medium red onion sliced

Take a tray and line with parchment paper. Places salads around tray, displaying each one separately. Add condiments around salads. You can have personal trays as well, but this platter would serve 4

( note: You can add whatever you like to this tray. Serve with crackers or wholesome wheat breads)

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

Puff Pastry Schnitzel

I haven’t been feeling well. 2 weeks ago I was bitten by some insect and had a bad reaction. I ended up in hospital for a week and this is Canada…we don’t keep people in hospital ever…unless it’s bad.

So I’ve been having trouble making the meals. I can’t stand for long periods of time etc. This week for Shabbos I came up with this recipe for phyllo schnitzel. I used to make this by cutting up the schnitzel into bite sized strips and then covering each strip with a piece of puff pastry (like wieners in a blanket) but today I just couldn’t. If you want something that presents well that you can serve on a tray, do it that way. This way worked well for me right now and took only 35 minutes to bake. Hope you enjoy it. The result looks awesome.

Ingredients:

4 pieces of boneless, skinless chicken

Honey mustard

Puff pastry dough squares

Garlic powder

Pepper

Take the chicken pieces and sprinkle with garlic and pepper

Place two squares together and roll out to make a rectangle.

Place one piece of chicken chicken on one side of the pastry dough and on the other half smear with a thin layer of mustard

Seal the pastry dough and tuck the ends under so it looks like a pocket.

Repeat with the other three piece until you have four pastry pockets.

Place on an oiled 9×11 pan. Cover with egg wash and sesame seeds

Bake for 35 minutes at 375F or until pastry is golden. Serve warm.

If you have any questions about this one, just ask.

Chaya

Quick Beet Salad

Quick summer salads are a must for you right now. During the last meal on Shabbos, all I serve is salads and I always have beet salad as one of them. It’s great after a heavy lunch meal. You can prepare it the day before and have it handy in the fridge for those niblers who are never “full”.

You can also bring this one to a picnic, tailgate party and family BBQ. It’s great cold and at room temperature.

Ingredients:

1 14 oz can sliced beets, drained

1 tsp dill weed

1 tbsp Kedem wine vinegar

1 tbsp diced red onion

Sea Salt to taste

Directions:

Drain beets and add to bowl. Drizzle vinegar over top. Add dill weed and red onion. Sprinkle sea salt to taste.

People don’t think of beets as a salad that often, but they are refreshing. I hope you try this one.

Any questions, send me a shout!

Chaya

http://www.instagram.com/kosheriffic

Cherry Shiraz Duck

People are often afraid to cook duck. This one isn’t that hard. It’s inspired by Jamie Oliver and I tweaked the juice with Cherry Shiraz Preserve

The average guide to cooking duck is 20 minutes for each pound at 350F. Scoring a duck is important because it allows all that extra fat to run out and into your pan. That’s no worry, because you will take it out half way through, drain the fat and save it in a nice mason jar with your favourite herb (I added poultry seasoning to my jar…but fresh rosemary sprigs would be great). Use the fat anytime when frying onions or add to cholent.

Ingredients:

Duck:

One duck (4-5 pounds)

2 tsp Chinese 5 Spice

Pinch of salt

Pinch of pepper

Dry contents of 1 orange pekoe tea bag

Olive oil

Cherry Shiraz Gravy:

1 jar Tishbi Cherry Shiraz Preserves

Three cloves garlic

Three small red onions cut in quarters

2 medium carrots cut in 3 inch long chunks

1 cup steeped orange pekoe tea (Note: throw out the bag when done and use the tea)

Directions:

Preheat your oven to 350F

Score the top of your duck in a cross cross fashion with a sharp knife. Drizzle some olive oil on top. Mix all spices including tea leaves and rub all over duck (including legs, wings and underneath) It should look like this:

Place into 9×13″ pan and pop it into the oven uncovered for 1 hour and 15 minutes at 350F

Take out and drain all the duck fat into a mason jar as described above. Add garlic, onions and carrots to the bottom of the pan making sure they are covered with a bit of duck juice. Turn duck over with breast down this time placing it on top of the veggies and re-insert duck into oven for 45 minutes. For 5 lb duck add 15 minutes.

Take the duck out and let it sit.

Cherry Shiraz Gravy:

1 7.7 oz jar Tishbi Cherry Shiraz Preserves

1 cup steeped orange pekoe tea

Cooked onions, garlic and carrots from duck

3 tsp flour

1 tbsp chopped fresh ginger

Instructions:

Remove duck from pan and set it onto a clean platter or plate, leaving cooked veggies in the bottom. Place pan onto your stove element.

(Transfer veggie mixture to a stove top skillet if you can not place your pan directly on your element)

Sprinkle flour around pan and blend it with veggies

Add tea, Tishbi Cherry Shiraz Preserves and ginger to pan and bring to a simmer. Simmer for 10 minutes. This will give you a chunky gravy.

Serve your duck on a board. It’s not something you daintily slice. You will tear it apart with two forks and dip the pieces in the gravy. (You can always tear the pieces off the duck and put it in a serving bowl, mixing it with the gravy).

This is a great Friday night meal. Serves 4. The average kosher duck is $25 and we had pieces left over for our Shabbos day meal.

You can find “Tishbi’s Cherry Shiraz Preserve” at Fruit of the Land Store in Toronto. It’s worth it for this recipe. When I opened the jar, the smell was like heaven. The mix of cherries and Shiraz added the right flavour to this spicy duck. It blends with the ginger and garlic to give everything a extra kick. (#sponsored)

Let me know if you have any questions

Chaya

Healthy Breaded Chicken

It’s super hot in Toronto right now and everyone is thinking picnics and family get togethers. Why not bring along this simple, healthy breaded chicken to the party?

I made my own bread crumbs (inspired to do so by @raizyscookin on Instagram) by putting left over bread (that was on the verge of going stale) on a cookie sheet. I sprinkled them with garlic powder and salt and turned the over to 200F. I let them bake until they were hard (it took mine 1/2 hour but depending on how much you have on your pan it could be less. (Watch them that they don’t burn but dark brown is fine because they are just bread crumbs). When they were hard I crumbled them into a food processor and pulsed until finely ground. I ended up with enough crumbs to fill a litter container. You can always buy your own breadcrumbs and skip the step

Now onto the chicken:

Ingredients:

1 whole chicken cut into 8ths

Canola oil

Bread crumbs

1 tsp Garlic

1/2 tsp Salt

1/4 tsp Pepper

Directions:

Wash the chicken and lay it bone side down onto a 9×13″ foil baking pan lined with parchment paper.

Take canola oil and drizzle onto each piece of chicken

Sprinkle bread crumbs over chicken so that they are completely covered

Sprinkle spices over chicken

If you find it looks too dry, you can add a little more canola oil over the bread crumbs but not too much. You don’t want the pan swimming in oil…you just want it to cover the chicken.

Put into 400F preheated oven uncovered for 1 hour.

Let sit for 10 minutes before serving. The chicken will be crispy and flavourful. It will taste like you deep fried it without the deep frying.

Have fun experimenting with the spices. You can add what you like to your chicken and if you have any questions, just let me know.

Thanks

Chaya

Follow me on Instagram Kosheriffic

Easy Summer Salad

How are you today? In Toronto’s it’s hot out. We’ve had such cold weather (I know…it’s Canada), but I was hoping for spring weather. (after all, it is May). Today I woke up to see the temperature is absolutely balmy out. I have no time for cooking today. I had a wonderful time food-hopping with a bunch a great kosher foodies in Toronto. Naomi Nachman (Author of “Perfect for Pesach”) came to Toronto for “Kosher Chopped” competition and stayed to hit the Kosher Toronto restaurants. I didn’t even go to every one of them, and I’m tired.

Also, tonight is the Jewish festival of Lag B’Omer. “Lag” for the number 33 which is the number of days since the first night of Pesach (Passover). One of the ways we celebrate it is by lighting bonfires and roasting s’mores. There’s lots of singing and dancing. So tonight calls for an easy salad that will go with bbq hotdogs. This salad is not dairy because I’m serving it with meat and I stick to kosher dietary laws, but feel free to add a dairy dressing if you like! 😘

Ingredients:

1 pint cherrie tomatoes

1/4 cup diced red onion

1 whole peeled cucumber

1 tblsp mayonnaise – dairy free

1 tsp dill powder

Salt and pepper to taste

Directions:

Cut cherrie tomatoes in half and cucumbers into 1 inch pieces. Add diced onion. Mix mayonnaise with spices and mix into salad.

This is SUCH a refreshing salad. It goes with burgers, hotdogs, the last meal on Shabbos …anything.

Remember to have fun with your cooking. Don’t get caught up in the “amounts”. Play with things until they get to where you like them. Eating is supposed to be fun. Reach out to me if you have any questions and follow me on Instagram Kosheriffic

-Chaya