Brooklyn Bialy Recipebialystok Kucken Food

KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES

Steps:

• Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
• Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
• In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
• In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.

MEATLOAF, EUROPEAN-STYLE;

Steps:

• Toast the bread slices very slightly Just enough to have them dry out a bit. Let cool. Crumble. Add the milk and allow the bread to soak up the milk. If too wet squeeze it out with hands.
• Heat the olive oil and saute the onion until soft and translucent and slightly golden color. Let cool a little.
• In a large bowl add the pork, egg, parsley, salt, pepper, bread that has been moistened with the milk, garlic granulated or powdered, and the cooled sauteed onions.
• Mix really well with hands.
• Shape into an oval approximately 3" high x 4" wide. Place into a 13"x9" baking dish.
• Bake in preheated 350°F oven for 45 minutes. At this point any grease may be removed before glazing.
• Mix ketchup with the brown sugar. Spread on the top of the meatloaf and continue baking it for another 45 minutes. Uncovered.
• Let it rest about 10 minutes before serving.

BUSHIA'S PACZKI

Steps:

• Proof the yeast with warm water and sugar for 10 minutes.
• Mix remaining ingredients in order given along with the proofed yeast mixture.
• This may need more of less flour depending on your environment. I live at high altitude and it seems to vary. Just make sure that the dough looks like it is mixed enough so that you could use your hands with it.
• Cover dough and let rise until double.
• Roll out dough on floured surface and cut into 2 inch circles with a biscuit or cookie cutter. Set circles on the side and let rise again to double size.
• Fry in small batches in canola oil or shortening until brown, flipping halfway through to get the other side. Drain on paper towels or a brown paper bag.
• Serve with jam or drizzle with powdered sugar frosting.

NO EGG, NO DAIRY PIEROGIE DOUGH

Steps:

• Combine all ingredients in a large bowl (or food processor bowl) and mix until a ball is formed. If dough is dry, add more water, a tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until dough is smooth.
• On a floured work surface, knead dough 3 to 4 minutes, or until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes.
• Roll, cut, fill, and cook pierogies.