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TIPS
MENU PRE- AND POST-YOM KIPPUR LUNCH This meal should be earlier than usual in order to give time for the Seudah Hamafsekes, the meal right before Yom Kippur. We eat lunch at 11:30. Simple and filling. OVEN BAKED SHNITZEL PARSLEY POTATOES These savory, easy-to-prepare potatoes, flavored lightly with parsley and a squeeze of fresh lemon juice, are a classic accompaniment for a fish main course. They're practical for serving with baked trout because they don't take much longer to cook than the fish does. Whether to peel the potatoes is up to you. When they have attractive skins, I usually leave them on. If you don't have small potatoes, quarter your potatoes so they won't take long to cook.
700 gr. small potatoes Scrub potatoes well. Peel if desired. Bring at least 2.5 cm of water to a boil in base of steamer. Boiling water should not reach holes in top of steamer. Set potatoes in steamer top and sprinkle with salt. Cover tightly and steam over high heat about 20 minutes or until potatoes are tender when pierced with a sharp knife. Meanwhile, mix margarine, lemon juice, salt, pepper and 1 tbsp. parsley in a serving bowl. When potatoes are done, remove them from steamer, drain briefly on paper towels, and transfer to serving bowl. Toss lightly with parsley mixture. Sprinkle with salt and pepper and toss again. Serve immediately, sprinkled with remaining parsley. Makes 4 servings. Lots of mixed green salad as you please. DRESSINGS Lots of cold water. SEUDAH HAMAFSEKES - Meal of Cessation In the afternoon, after Mincha, this meal is eaten. It needs to be concluded in the day before the onset of the fast. The meal consists of light foods. MENU Chicken soup with Matza balls. MATZA BALLS This recipe is from my cousin Gail. Easy to make, and it comes out great. 2 eggs Wisk eggs with oil. Add the salt. Mix in matzah meal. Add water and mix constantly. When finished, let it rest in fridge for twenty minutes. Fill pot half full with boiling water. Form mixture into small balls, tossing them into boiling water. Boil for 20 minutes. Carefully pour it into sieve and drain. It's best to freeze matzah balls for additional fluffiness. Add to boiling pot of soup. Bring to a boil again and eat 'em all up. "BREAK"FAST Some have a custom to eat meat or chicken after Yom Kippur. Since Yom Kippur is actually a holiday and we have been forgiven for our sins, it is fitting to eat a proper celebratory meal. MENU - FLEISHIK/MEAT MEAL TURKEY ROLADA 1 kilo or 2 lb. rolled turkey "Rolada" Mix all ingredients together. Always add seasonings and corn flour to cold water before mixing, otherwise it will clump. Marinate Rolada 20 minutes, or a few hours, or overnight. Place in pan covered and cook at 325°-350° for 1-1/2 hours covered and 1/4 hour uncovered. Pour off sauce, let cool and remove strings. Slice into a baking tray. Thicken sauce with cornstarch, pour over the Rolada and enjoy it. RICE Rice increases in weight by three times after preparation. It is ease after you get the hang of it. 1 cup rice Start water boiling. Add flavorings while water is still cold. Bring to a boil. At the same time, in a rice pot, add oil and margarine. When good and hot, add rice. Saute until hot and white. Add boiling water (carefully!!) into rice, stirring continually. Cover with aluminum foil and top of a pot. Reduce heat to the lowest setting for 20 minutes. Uncover rice. Fluff with fork. Salad and dressing. Fresh bread and margarine, or some other spread. Cold and hot drinks. MENU FOR DAIRY "BREAK"FAST CHEESE AND MUSHROOM QUICHE Pre-made pie crust or frozen flake dough CUSTARD: 4 eggs Place pie crust or flake dough in pan. Cover bottom of crust with 1 1/2 cups yellow cheese. Cover cheese with onion and mushrooms - both chopped and sauteed in butter with salt, pepper and dash of thyme. To make a custard, beat well together the ingredients mentioned above. Pour custard over mushroom layer. Sprinkle with paprika. Bake at 375° for 40-45 minutes, or until solid in the center when jiggled. ONION SOUP 5 cups of onions sliced thick Saute onions and garlic until brown. Add all remaining ingredients except water. Add water slowly until you get desired consistency. (If you need, add a little onion soup mix). Fresh loaf of bread and butter. Cold and hot drinks.
Published: Monday, September 09, 2002
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 Chef Herschel prepares hundreds of meals a day at Aish HaTorah’s World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students.
Before arriving at Aish HaTorah Jerusalem, he received his B.A. in Business administration and his M.A. in education. While working at Aish he completed a chef’s course in Jerusalem. Like what you read? As a non-profit organization, Aish.com relies on support from readers like you to enable us to provide inspiring and relevant articles. Click here to support Aish.com.
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your recipes look interesting
I always run out of cooking ideas and would appreciate some suggestions and recipes
(5) Rivka, 20/9/2004
Thanks for the recepies
Dear Chef Hershel,
I tried the parsley potatoes last year and we had them as a side-dish with salmon, which was very good. Thanks also for the advices for the days befor the fast it realy helped me a lot.
Shana Tova and Gmar Chatima Tova
(4) *Tamara*, 14/9/2004
This is an AMAZING site!!
Dear Chef Herchel and editors of this site,
My family and i enjoy the recipes and ideas that you have.I will tell my friends about this site. Thank you VERY much for putting the time and effort on making this site.
(3) FRANK MORRIS, 16/9/2002
very good
I have work in restraunts and bakery all my life, I still love to get more ideas