Rec: Kosher Salmon Pancakes

1 large can red or pink salmon, drained
3 eggs
1/2 cup matzo meal
3 medium onion, chopped
2 Tablespoons light sour cream
3 to 4 Tablespoons vegetable or canola oil
dash of salt and pepper


Combine and mix the salmon, eggs, matzo meal, 1 chopped
onion, sour cream, and salt & pepper in large bowl. Form
small to medium pancakes. Heat oil in frying pan, place
pancakes in pan. Cook uncovered over MEDIUM heat
until crisp, flipping often. Fry the 2 remaining chopped
onions separately in pan then spoon over pancakes.


Serves 2

Rec: Kosher Sweet & Sour Braised Brisket

1 small beef brisket
2 1/2 dates, pitted(such as Medjool)
1 cup chicken broth
1 5/8 large garlic cloves, Peeled
1/2 teaspoon ground cloves
12 7/8 ozs sweet onions
8 large shallots
7 1/4 teaspoons extra virgin olive oil
1/2 cup tomato puree
1/2 cup orange juice



Brown the brisket in a large frying pan coated with 2
tablespoons of the olive oil for 5 to 10 minutes per side.
Place the brisket fat side up into a deep roasting pan.
Slice the onions thinly and sauté them in the same
frying pan with 2 more tablespoons of olive oil until
golden brown. Cover the brisket with the sautéed onions.
Sauté the shallots in the remaining 2 tablespoons of olive
oil then set aside until later. Deglaze the frying pan with
the chicken stock, then pour the stock over the brisket.
Mix the dates, garlic, cloves, orange juice and tomato
puree in a blender or food processor until liquefied. Pour
this mixture over the brisket, cover tightly with aluminum
foil and bake in a preheated 325 degree oven for 2 1/2
hours. Uncover, add the shallots, re-cover and bake an
additional 1 1/2 hours or until done, removing the cover
for the last 20 to 30 minutes. Remove the brisket from
the pan, reserving the juices, onions and shallots in the pan.
For a little added flavor, you can place just the brisket on
a grill, with wood smoking chips, for 10 to 15 minutes if
desired. Let the brisket stand for 15 to 30 minutes so
that its juices can re-distribute. Slice thinly. Use the
reserved braising liquid along with the shallots and
onions for a serving sauce. Great with Kasha and veggies!


Serves 3 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Kosher Perfect Matzo Balls

For soft matzo balls
1 cup matzo meal
4 large eggs
1 teaspoon kosher salt
4 tablespoons oil or melted schmaltz(chicken fat)
2 teaspoons baking powder


For firm matzo balls the above plus
4 tablespoons water or broth
baking powder(delete for firm matzo balls)


Optional Ingredients --- all, some or none
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
1 tablespoon dried parsley (optional)
1 teaspoon dill weed (optional)
1/2 teaspoon pepper (optional



Follow these instructions carefully.
Measure and mix dry ingredients into a bowl.
Individually break the eggs into a clear glass,
discarding any with blood spots, and then pour into
a second bowl. Add oil or schmaltz (and water or
broth for firm matzo balls) to the eggs and stir gently
with a fork until the yolks are broken and the oil just
mixed. Pour egg mixture into the dry mixture and
gently mix with the fork. DO NOT OVER MIX.
Treat it like a muffin mixture; if you over mix they
will be tough. Place in the fridge for 1 hour. Bring a
large pot of water to a rolling boil on the stove. After
matzo ball mix has set, gently remove teaspoon fulls
of the batter and roll into 1 to 2" balls and drop into the
water. When all the balls are in the water leave it to boil
until all the balls float to the top, then lower the
temperature to a rolling simmer for 40 minutes and
your matzo balls will be ready. DO NOT STIR AT ANY
TIME. The matzo balls may be removed from the water
with a slotted spoon and served in soup, with a stew,
as a side dish with gravy or placed on a cookie sheet
and frozen covered for a later use.


Makes 18 to 24 Matzo Balls

Rec: Kosher Chicken Creole

3 boned and skinned chicken breasts
pinches of salt, pepper, and paprika
3 tablespoons extra-virgin olive oil
1/2 onion, chopped
1/2 green pepper, chopped
3 cloves garlic, minced
3 tablespoons flour
1/2 teaspoon fine sea salt
1/2 teaspoon paprika
1/2 to 1 cup finely chopped tomatoes, or Pomi tomatoes
1 cup chicken or vegetable stock
1 to 2 teaspoons lemon juice
1 teaspoon parva horseradish
1/2 to 1 cup diced roasted red bell peppers or pimiento




Wash and dry chicken breasts and arrange on a
microwave plate. Sprinkle with salt, pepper, and
paprika. Cover loosely with waxed paper. Microwave
on MEDIUM HIGH 2 minutes. Turn pieces, cover,
and microwave another 1 to 3 minutes or until done.
Set aside. When cool enough to handle, tear or cut into
pieces. In meantime, heat oil in skillet or saute pan.
Saute onion, green pepper, and garlic several minutes.
Whisk in flour, salt, and paprika and stir until flour is
smooth. Add tomatoes and broth and blend well. Add
remaining ingredients and cook until thickened and
flavors have blended. Add chicken. Adjust seasonings
and serve with rice.


Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave

Rec: Mom's Authentic Kosher Cholent Recipe

2 onions, quartered

2 tablespoons vegetable oil
2 lbs chuck roast, cut into large chunks
1/2 cup dry kidney beans
1/2 cup dried pinto beans
1/2 cup pearl barley
3 large potatoes, peeled and cut into thirds
boiling water to cover
1 (1 oz) package dry onion and mushroom soup mix
1 tablespoon garlic powder
salt and pepper to taste

In a large oven safe pot or roasting pan, saute onions in oil over MEDIUM heat. Add meat, and brown well on all sides. Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top. Preheat oven to 200 degrees F (95 degrees C). Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Kosher Sweet And Sour Chicken

1 chicken, washed, dried and seasoned
1 bottle low-cal Russian dressing
1/4 cup sherry
1/4 cup honey
1 onion, thinly slice


Place seasoned chicken in baking dish skin side up. Mix together other ingredients with the exception of the onion. Put 2/3 of mixture over the chicken. Put sliced onion on chicken and cover with remaining sauce. Bake uncovered at 350 degrees for 1 1/2 hours.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

Rec: Baked Fish In Kosher Salt

3 to 4 lb whole fish with scales but cleaned inside
4 lb kosher salt
Juice of 1 lemon

SAUCE:
1/2 cup butter or olive oil
2 Tablespoons chopped parsley
Juice of 1 lemon
Capers, optional
Salt and pepper to taste


Wash fish with with lemon. Place half the salt in a baking dish, just big enough to hold the fish. Place fish on top. Cover fish completely with the rest of the salt. Bake in pre-heated 400 degrees oven for 45 minutes. The salt will harden and make a crust. Once cooked remove the crust and the skin should come off.

SAUCE:
Melt butter. Add rest of ingredients.

Serves 4