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Run your life like I run my kitchen.
Rosh Hashana is fast approaching. As the chef for the yeshiva, I need to be ready to serve four holiday meals for 200 people and they need to be good. And I don't mean maybe. Here is how I get ready.
You can follow my plan for your own personal preparations for Rosh Hashana – not just for preparing the food, but spiritual preparation – and you'll be ready for the High Holidays.
My mother used to make carrot tzimmes and potato kugel.
Place carrots in saucepan. Cover with water. Cook carrots until almost tender. Add salt, sugar, lemon juice, and simmer 20 minutes. Melt margarine, add to flour and add to carrots.
Distribute evenly into baking pans or brown under broiler. Pour potato kugel (recipe to follow) over and bake at 300°F for 2 hours.
Wash the potatoes and grate them (I don't peel them. Place in water and drain again. Add all the ingredients. Bake at 300°F for 2 hours or pour over carrot tzimmes and bake at 300°F for 2 hours.
Peel and halve garlic. Saute garlic in oil and margarine with onions. Add mushrooms and carrots. Add 6 cups of water. Bring to a boil. Lower the flame and add the creamer and simmer for about 20 minutes.
Roast or fry garlic. Combine all the other ingredients. Mix with peppers. Marinate 1 hour, more or less, and serve.
Combine first 6 ingredients. Season salsa with salt and pepper. Wrap and chill.
Sprinkle salmon with salt and pepper. Place skin side down on a baking pan. Bake until salmon is opaque in the center, about 25 minutes. Transfer to a plate, top with salsa and serve.
Mix ketchup, mustard, brown sugar, salt and pepper to taste. Spread over the top of the roast. Bake 30 minutes covered, the rest of the time uncovered, using a meat thermometer to tell you when it is done.
DOUGH
Combine all the ingredients. Spread in a large pie dish.
FILLING
Mix all the ingredients except almonds. Pour into pie crust. Bake at 350°F for 45 min. to one hour.