Jewish recipes... traditional and good. - Tilted Forum Project - TFP - Sexuality, Philosophy and Political Discussion

noodle · 08-14-2008, 08:41 PM

There are a hundred and fifty bajillion sites out there telling me just how to make all kinds of the wonderful foods I got to experience this weekend.
I'm not too keen on trying my hand a "just anything" but would prefer some recipes that are tried and true.
Not feeling up to par on my family recipe intuition, I'm wondering if these recipes are secret or handed down within the family... or if any one can obtain them.
The real stuff.

I'm particularly looking to try making chulant/cholant, stuffed cabbage (my SO trips out over the traditional stuff), this "egg-barley" stuff, and an awesome thing that I swear they called "cook-a-lah" cake, but what looks like chocolate kokosh cake.
They all laughed at me when I liked the chulant, because I guess it was considered way less special than say... the kasha varnishkes or noodle kugel.
I'm not feeling good enough about my skills to try challah as all of my other breads have fallen flatter than a knish.
Which were awesome this weekend... I was in heaven.

If anyone can direct me to a more traditional site or share some recipes, I'd be ever-grateful. Thanks!!

Xazy · 08-15-2008, 06:27 AM

CHALLAH
My wife makes challah here hers:
3 1/2 C flour
3 1/2 C flour
2 1/4 ounce packaeges of yeast
1 egg beaten
1/2 C veg oil
1 tbs salt
1/2 c sugar
2 C warm water

1) from the 1/2 cup of sugar take 1 tbs of sugar & combine with yeast and warm water for 10 minutes.
2) after the 10 minues add sugar, 3 1/2 cup flour, salt and mix well with bread hook
3) add egg beaten and oil
4) slowly mix rest of 3 1/2 cup of flour
5) turn dough in to floured surface and knead for 10 minutes
6) add enough flour to make dough manageable
7) cover w/ damn towel for 2 hours.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chulent there is a million recipes for it, so unsure how you want if Sefard, Ashkanoz etc..

Chulent depending on how many this is for about 2 people.
maybe quarter cup barley
half cup assorted beans (love those kidney beans)
3xPotato
Salt, pepper, garlic powder, onion powder, some add ketchup, some add honey.
MEAT prefer with bone give some real flavor!!
some add onion.
sefard add a whole egg (i am not for that).
some add tiny pastrami chunk
some add hot dog
as you can see it is a giant mix.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I will try to add kokosh another time, got to go to work but here is quick for potato kougel
5xPotato
1xOnion
1xEgg
(enough for 2-4 people want more just double)
Oh and that should be either hand grated or you can use a blender but do not liquify chunks are good for flavor!
salt, pepper,
here is the secret get the oven to 425, preheat your tin and coat it with oil, when done getting it ready pour the oil in to the mix then pour it back in to the tin.

08-14-2008, 08:41 PM	#1 (permalink)
noodle The Nexus One Join Date: Jun 2005 Location: teetering on the lip of the box	Jewish recipes... traditional and good. There are a hundred and fifty bajillion sites out there telling me just how to make all kinds of the wonderful foods I got to experience this weekend. I'm not too keen on trying my hand a "just anything" but would prefer some recipes that are tried and true. Not feeling up to par on my family recipe intuition, I'm wondering if these recipes are secret or handed down within the family... or if any one can obtain them. The real stuff. I'm particularly looking to try making chulant/cholant, stuffed cabbage (my SO trips out over the traditional stuff), this "egg-barley" stuff, and an awesome thing that I swear they called "cook-a-lah" cake, but what looks like chocolate kokosh cake. They all laughed at me when I liked the chulant, because I guess it was considered way less special than say... the kasha varnishkes or noodle kugel. I'm not feeling good enough about my skills to try challah as all of my other breads have fallen flatter than a knish. Which were awesome this weekend... I was in heaven. If anyone can direct me to a more traditional site or share some recipes, I'd be ever-grateful. Thanks!! __________________ Here's how life works: you either get to ask for an apology or you get to shoot people. Not both. ~ House You don't have to be noisy to be effective. ~~ Philip Crosby

08-15-2008, 06:27 AM	#2 (permalink)
Xazy Junkie Join Date: Jul 2005 Location: NYC	CHALLAH My wife makes challah here hers: 3 1/2 C flour 3 1/2 C flour 2 1/4 ounce packaeges of yeast 1 egg beaten 1/2 C veg oil 1 tbs salt 1/2 c sugar 2 C warm water 1) from the 1/2 cup of sugar take 1 tbs of sugar & combine with yeast and warm water for 10 minutes. 2) after the 10 minues add sugar, 3 1/2 cup flour, salt and mix well with bread hook 3) add egg beaten and oil 4) slowly mix rest of 3 1/2 cup of flour 5) turn dough in to floured surface and knead for 10 minutes 6) add enough flour to make dough manageable 7) cover w/ damn towel for 2 hours. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chulent there is a million recipes for it, so unsure how you want if Sefard, Ashkanoz etc.. Chulent depending on how many this is for about 2 people. maybe quarter cup barley half cup assorted beans (love those kidney beans) 3xPotato Salt, pepper, garlic powder, onion powder, some add ketchup, some add honey. MEAT prefer with bone give some real flavor!! some add onion. sefard add a whole egg (i am not for that). some add tiny pastrami chunk some add hot dog as you can see it is a giant mix. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I will try to add kokosh another time, got to go to work but here is quick for potato kougel 5xPotato 1xOnion 1xEgg (enough for 2-4 people want more just double) Oh and that should be either hand grated or you can use a blender but do not liquify chunks are good for flavor! salt, pepper, here is the secret get the oven to 425, preheat your tin and coat it with oil, when done getting it ready pour the oil in to the mix then pour it back in to the tin.