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In the forums – there was Kosher Cooking – Share Cholent Recipes
Seeallsides: yeah I just saw that one and posted on it to bring it back!
Shtarky and yossi z.: hope it helps!
This is a great thread, but the “carcass” thing is really throwing me off. I think of carcass as a dead animal, and yes, I know the chicken and turkey we are using for soup are already dead, but carcass brings to mind roadkill, or a rotting animal in a field, not something on my counter…
Other than that, thanks everyone for the great ideas, even those with carcasses in them! 🙂
Anon, I slightly tilt the turkey so that the legs/thighs drain slightly over the white meat (if that makes sense – hard to explain really) so that the juices run down that way. Keeps it nice and moist.
Anon, I slightly tilt the turkey so that the legs/thighs drain slightly over the white meat (if that makes sense – hard to explain really) so that the juices run down that way. Keeps it nice and moist.
I never have done that, but it actually makes sense, because the dark meat is fattier (and therefore juicier) than the white meat, so it probably would “baste” the white meat to do that.
As to the “carcass” thing, well that’s what the bones are called. And there are always just enough tiny bits of chicken on the carcass, plus the bones themselves, to make a really great soup. Smart cooks everywhere have known this for centuries, and always use the leftover boens to make a hearty broth( which in turn, can be used as a base for many other fleishig dishes).
SJS, I understand you perfectly.
Bemused, I did not mean to offend by using that word.
“I slightly tilt the turkey so that the legs/thighs drain slightly over the white meat (if that makes sense – hard to explain really) so that the juices run down that way. Keeps it nice and moist.”
Does that mean that you bake the turkey with breast down, otherwise, how do the bottom dark meat juices get to the white meat? Also, do you use a rack to hold the turkey?
If your interested, I have a way to keep the white meat moist while the bird is cooking and will finish the same time as the dark meat, but it’s a patchke.
72
yes my recipe is very adaptable
as long as you stick to the basic idea it should work out.
it is of paramount importance however that you stick to a few rules:
no mayonnaise!
no white bread
instead of the pickle may i suggest some sauerkraut for a european flair
also a secret between you and me:
toast the ryebread and spray it with “butter” flavored Pam (this is only if you dont understand the art of Deli and you leave out the mustard, which you apparently hold by. if you use mustard, as you of course should, then leave out the Pam)
anon,
I was not offended- please don’t worry! The word just makes me nauseous, and that’s not your fault. Certain words have specific connotations for some, and that’s what happened here.
YW Moderator-72: feivel’s recipe is perfect; he’s not making a chulent, ya know.
I could never understand mixing different meat tastes together in a sandwich. Instead of getting the full thrust of the pastrami or corn beef, your way mod is you taste a hint of one meat and then a moment later you might get a hint of another meat flavor. Why torture yourself with a taste tease when you don’t have to?
cherry
i agree that a sandwich should have only one meat (or other primary ingredient). a pickle on the sandwich is ok though, the taste and texture components are so different that they remain distinct and do not compete.
i assumed that 72 meant the chopped liver and coleslaw were side dishes, not on the sandwich. i am certain this is what he meant. he wouldnt admit otherwise, they would probably strip him of his moderation powers.
LOL feivel it took me a few minutes to get that 🙂
Mod: Nu, zug dem emes.
the more and more i read 72’s posts, the more i think hes a girl. or woman. or lady. whatever.
Member
YW Moderator-72: feivel’s recipe is perfect; he’s not making a chulent, ya know.
I could never understand mixing different meat tastes together in a sandwich. Instead of getting the full thrust of the pastrami or corn beef, your way mod is you taste a hint of one meat and then a moment later you might get a hint of another meat flavor. Why torture yourself with a taste tease when you don’t have to?
Foist of all, ah sendivich tastes a zei gut mit fashideneh fleish. Who cares if we taste one specific meat or not? It’s like a party in the rye. Roast beef and turkey breast are a shidduch made in Heaven (as long as there is some Thousand Island in there somewhere). And though I have never personally tried it, I could totally SEE chopped liver in the mix. I do not usually eat desert with my meal. Too sandy and dry.
oomis1105: lol!
Back to soup recipes:
Mepal mentioned that she wanted a soup recipe with no water added:
Zucchini Soup
saute diced onions. add slice (but not peeled!) zucchini to pot. season with garlic, salt and pepper. cover pot and cook on low-medium flame until zucchini is soft. blend with immerser blender.
Zucchini gives off a lot of its own water, so you don’t need to add.
Tomato – Mushroom Soup
saute diced onions. add sliced fresh mushrooms and crushed garlic, and cover pot. cook for about 10 minutes. (mushrooms will release water) Add chopped tomatoes, basil, salt, pepper and a pinch of sugar or a drip of honey to counteract acidity of tomatoes. cover pot and cook until tomatoes or soft. (for a quicker but less tasteful version, use canned mushrooms and canned diced tomatoes)
Ok Mod, you want soup? I certainly hope you can handle this soup, it is best for a cold Shabbos lunch.
It will thicken as it sits…
Yellow split pea soup!
Cut up celery –
cut up a large onion
handful of baby carrots
2-3 cloves garlic
2 medium sized potatos, diced small
1/2 cup barley
1 bag YELLOW split peas – can’t do green, its a movie issue
1 package of smoked turkey schwarma – (thigh is preferred but can use the drumstick but the bones cause a problem)
Fill with water
dash of pepper
1 tablespoon onion soup mix
For those with a previous life, it tastes traife!
ENJOY!!!
WB smalltowngirl, after your loooong absence!
oops… gotta go, i just got ketchup on my sleeve and I have to pre-treat it so it doesn’t leave a stain… “
Add a little water, plus a sandwich and you’ve got dinner!
oh…it’s you.
hi, 72
hi! :o)
cherry
i agree that a sandwich should have only one meat (or other primary ingredient). a pickle on the sandwich is ok though, the taste and texture components are so different that they remain distinct and do not compete.
i assumed that 72 meant the chopped liver and coleslaw were side dishes, not on the sandwich. i am certain this is what he meant. he wouldnt admit otherwise, they would probably strip him of his moderation powers. “
You probably don’t like your food touching on the plate, either, LOL!(Am I right???)
K
Like Mushroom barley soup?
Saute 2 medium onions in a little olive oil
Add it to an 8qt pot of boiling water
beef marrow bone or two
diced celery
cut carrots
1 8oz box sno-white shrooms – sliced
1 8 oz box portabella shrooms – sliced
2 cups pearl barley
2 tablespoons onion soup mix
pepper
1-2 cloves garlic
Bring back to boil, cover, simmer-low for couple hours
ENJOY!
So you want to know my eating habits? OK, here goes: Actually, I’m totally a non-picky eater and enjoy just about any food that’s made well (except peanut butter and jelly sandwiches).
Anyway, it doesn’t bother me at all when foods get mixed together on my plate. However, I do have a son-in-law that needs a new plate for every serving, just like his father does; so I guess it’s a learned trait.
Also, while I can eat a sandwich with various meats, I just enjoy being faithful to one meat at a time. Lettuce/tomato is ok with the meats but I can do without the ketchup or mustard. In addition to overpowering the meat taste they are prone to making the bread soggy.
My favorite ice cream is vanilla; drinks are bourbon; and make my own herring and gravalux.
My favorite ice cream is vanilla; drinks are bourbon; and make my own herring and gravalux.
I love pistachio… Now please tell me more about your homemade herring and gravlax.
Herring is top secret.
Gravalux: There are various recipes on line and they are probably all good. You can’t go wrong since after the salt and sugar you can improvise and experiment on your own. A few days in the fridge and it’s ready. I tried adding dill and pickling spice during the process and when the gravalux was ready, I rinsed the salmon and cut into small chunks. I have also tried mixing the gravalux with mayo and onion and a little liquid for another day or so. Hmm Hmm.
ha ha, cherry! I am a finicky eater, and guess what! I’ll eat PB&J sandwiches any day! Just one a day, please!
great split pea soup recipe found in the Heimishe cookbook – Neitra.
another delicious soup:
*****pumpkin Soup*****
chunk of pumpkin (brought in any vegg. store)
sweet potato cut into little pieces
cook in about 2 cups of water. when done, blend it down and you have a delicious, nutritious, thick soup
this is an easy way we make soups
2 soup mix packets-ie manishvitz soup mixes
onions, chopped
any vegis you want-sweet potatoes, potatoes, carrots, celery etc. cut into small chunks
put e/t in a large pot with room to spare. bring to a boil and then simmer for awhile till all beans/lentils/barley/vegis are cooked.
also freezes well
liquid gold chicken soup
make your chicken soup as usual, but leave on the stove from Thursday night till Friday morning. skim off all floaties in the morning. we usually leave out the zucchinis and sweet potatoes, then reboil the soup for an hour before shabbos and add them in then
easy onion soup
a few large onions-Spanish or Texas sweet are best
cut in either chunks or slices, depending how you like it. saute in oil until tender. it may take a while depending how many onions you used. add water (for more oniony soup add less water. for more soup and less onion, add more water)
boil for a bit then add salt, pepper, garlic powder, tamari, soy sauce, onion soup mix, or what ever spice you like. simmer until the onions are soft and limp. spice as needed
serve piping hot with shredded cheese and garlic bread. can be frozen
The zucchini soup some have written in with is so much better if u also add 1/4 cup rice (to thicken), and some chicken soup mix for a delicious flavor that’s much better than just the typical salt and pepper. So the recipe is: 5 medium-large zucchini, peeled and cut into thick slices, 2 onions, chopped, 1/4 cup uncooked rice, black pepper o taste, garlic to taste, chicken soup mix to taste. Put all into pot, add enough water to cover vegetables, bring to boil, simmer for an hour or so until very soft, blend with immersion blender. Delicious!
As for CHOLENT: Brown onions and garlic in oil, add meat (flanken, cheeks, turkey drumstick. Beef bones…whatever you like) and brown on both sides. Add any combination u like of beans and barley (soaked in advance), cut up potatoes, kishke, and spices: smoked paprika, black pepper, onion powder… Bring to boil, lower heat and simmer until soft, then add any flavor barbecue sauce and continue cooking.
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