Jerusalem : Compass of the Diaspora Jew
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A delectable selection of Steve's favorite recipes to enhance your Shabbos table.
Steve Bressler is an icon in Jerusalem. Always the gracious host (at least before Covid-19) Steve's Shabbas table is legendary. Guests from around the world would enjoy a sumptuous meal with their gracious, gregarious host, sitting around a beautifully set table, sharing words of Torah. It's a delectable and spiritual experience. Just one warning: do not stack the plates.
Steve has written a cookbook, Shabbos Begins on Sunday, which is in its third printing. (Order information is below.) Here is a selection of his favorite recipes to enhance your Shabbos table.
Allow the pearl barley to soak overnight
Wash and set it aside.
Heat oil in a large pot
Add and saute onions and carrots (and celery)
Add sliced mushrooms, saute for another 2 minutes.
Add barley, water, vegetable soup powder, salt and pepper.
Boil and simmer for 1 ½ hours
Taste adjust flavors
Meat variation: Add flanken or meat bones or any type of raw chicken to the pot before boiling. Flanken may take longer than 1/1/2 hours to cook.
In a medium/large colander, open and drain the mandarin oranges, add pineapple and diced peaches and drain for several hours (Save 2 cups of juice for jello).
Boil juice and add jello 1 package at a time. Dissolve well. Then add the can of whole cranberry sauce and allow to dissolve completely on a low fire.
Remove from the fire, add fruits and mix well.
Place in a large plastic container and cool for at least one day. (It will not mold.)
Place in a bowl and serve (It can last for up to two weeks.)
Clean the wings and place them on a greased pan.
Sprinkle Lawry’s Seasoned Salt on the wings.
Bake in oven 180/350 until crispy. Serve hot, warm or at room temperature
Mix ingredients well and place in 2-9 x5 foil loaf pans.
For top: Kellogg's cornflake crumbs or Kellogg’s cornflakes food processed to form crumbs.
Sprinkle completely on the top of both loaves.
Bake for 50 minutes to 1 hour at 180/350. Then cool.
Serve either hot, warm or at room temperature.
Thoroughly mix all ingredients in a large mixing bowl.
Pour ½ of the batter into a sprayed and floured small Bundt pan.
Then pour the other ½ of the batter into another sprayed and floured small Bundt pan.
Bake for 40 minutes 180/350 until the tester comes out dry.
Cool for 20 minutes on a cooling rack; turn over; cool for 20 minutes more on the rack.
Remove from the pan and serve at room temperature.
I serve it as a side dish with the main course but it can also be served as a cake for dessert.
Mix ground meat, eggs, breadcrumbs, ½ cup water and garlic in a large bowl. Set aside.
In a 4-5 quart pot, place the 3 tablespoons of olive oil. Add the 1 large onion diced. Sauté for approximately 5 minutes. Add pasta and tomato sauce and all of the water. Add salt, brown sugar, vinegar, and (optional) dry red wine. Cook to a boil.
Take teaspoon of the meat, shape into ball and drop into boiling sauce. Continue this process until all meat is used. Cover pot and simmer for 1 ½ hours.
Prior to serving, adjust spices to taste. If using immediately, cook ½ hour more.
Freezes well.
To order your copy of "Shabbos Begins on Sunday" (70 NIS), email Steve at stephenbressler@yahoo.com . In Israel, call him at 058 425 8899