http://www.jstandard.com/content/item/ en editor@jstandard.com Copyright 2012 2012-05-25T03:09:16+00:00 /content/item/23258 http://www.jstandard.com/index.php/site/shavuot_cheesecakeyumm/#When:18:20:15Z Notice: Undefined offset: -1 in /var/www/vhosts/jstandard.com/httpdocs/system/core/core.functions.php(663) : eval()'d code on line 43 Shavuot, which begins at sundown on Saturday, May 26, commemorates the giving of the Torah to the Jewish people at Mount Sinai and is also the Festival of the First Fruits. Dairy foods such as cheesecakes, kugels, and blintzes are traditionally served for Shavuot. Cheesecake is always a hit and you can make various versions from just one basic recipe. Smaller individual mini cheesecakes baked in cupcake pans take even less time to bake than a large cheesecake. You can also vary the fillings — e.g., chocolate, vanilla. Substitute different liqueurs (e.g., orange, coffee, hazelnut, or almond) instead of vanilla extract. You can swirl melted semi-sweet chocolate into the batter for a marbled effect. Fresh berries make terrific toppings. For praline cheesecakes, use brown sugar instead of white and garnish with pecan halves. Hot cheesecake makes an excellent brunch or lunch dish for Shavuot. Once you’ve tried this, it will probably become a family favorite that you’ll make all year round. Dairy delicious! Norene’s Easy Cheesecake Adapted from: “The New Food Processor Bible” (Whitecap) I’ve been making this recipe for years, with rave reviews! You can substitute chocolate or vanilla wafers in the crust. Crust: 18 single graham wafers (about 1 1/2 cups crumbs)6 tablespoons soft margarine or butter, cut in small chunks2 tablespoons sugar (granulated or brown)1/2 teaspoon ground cinnamon Filling: 4 cups (2 pounds) cream cheese, cut in chunks (light or regular) 1 1/2 cups sugar4 eggs (or 2 eggs plus 4 egg whites)1 tablespoon vanilla extract (or 2 tablespoons lemon juice) Topping of your choice 1. Preheat oven to 350°F. 2. For crust: Break wafers into chunks. Process on steel blade until coarse crumbs are formed. Add remaining crust ingredients and process until blended, 5 or 6 seconds. Press into sprayed 10-inch springform pan. Wipe bowl and blade with paper towels. 3. For filling: Process cheese with sugar until blended, about 15 seconds. Add eggs and vanilla extract. Process until smooth and creamy, 20 to 30 seconds longer. Pour over crust. 4. Place a pie plate half-filled with water on lowest rack of oven. Place cheesecake on middle rack. Bake for 40 to 50 minutes. When done, edges will be set but center will jiggle slightly. Turn off heat and let cheesecake cool in oven with door partly open for about one hour. It will firm up during this time. 5. Refrigerate. Add desired topping and chill for 3 to 4 hours before serving. (Can be made a day or two ahead.) Makes 12 servings 279 calories per serving (without topping), 30.4 g carbohydrate, 0.3 g fiber, 7 g protein, 14.4 g fat (6.6 g saturated), 80 mg cholesterol, 364 mg sodium, 2.9 mg potassium, 1 mg iron, 187 mg calcium, 30 mg phosphorus Lighter Variation: Use granular Splenda instead of sugar. Use half cream cheese and half dry cottage cheese, 2 eggs and 4 egg whites. One serving contains 171 calories, 12.5 g carbohydrate and 9.8 g fat. Cheesecake Toppings Fresh strawberry topping: Cut off stem ends from 4 cups of strawberries; cut strawberries in half lengthwise. Arrange cut-side down in an attractive design over cooled cheesecake. Microwave 1/2 cup apricot preserves on High for 45 seconds, until melted. Gently brush glaze over fruit. Mandarin orange topping: Drain three 10-ounce cans mandarin oranges. Pat dry. Arrange in an attractive design over cooled cheesecake. Microwave 1/2 cup apricot preserves on high for 45 seconds, until melted. Gently brush glaze over fruit. Canned pie filling: Spoon a 19-ounce can of cherry, blueberry, or pineapple pie filling evenly over cheesecake. Praline cheesecakes: Use firmly packed brown sugar instead of granulated sugar. Use 1 teaspoon vanilla instead of lemon juice. When cool, garnish with toasted pecan halves. Mini Cheesecakes Prepare filling for Easy Cheesecake as directed. Omit crust. Line muffin pans with 24 paper cupcake liners. Place a vanilla wafer in each liner. Top with cheesecake mixture. Bake in preheated 350°F oven for 10 to 12 minutes, until set. When cooled, top each cheesecake with a large strawberry or a spoonful of thick jam. One mini contains 154 calories, 18.9 g carbohydrate and 6.8 g fat. Hot Cheesecake Source: “The New Food Processor Bible” (Whitecap) This longtime favorite comes from my longtime friend, Roz Brown of Montreal. It makes a fabulous main dish for a buffet or brunch for Shavuot or anytime. Serve it with sour cream and fresh fruit salad or berries. Topping 1 cup corn flakes (or 1/4 cup crumbs)1/2 teaspoon ground cinnamon1 tablespoon brown sugar Base 1/4 cup butter or margarine2 tablespoons granulated sugar1 egg 1 cup flour 1/2 teaspoon baking powder1/2 teaspoon ground cinnamon Filling 2 cups dry cottage cheese (fat-free or regular, see Note below)2 eggs1/2 cup granulated sugardash salt2 tablespoons cornstarch1/2 cup milk Use the steel blade to process all ingredients. For topping: Process corn flakes with cinnamon and brown sugar until fine. Transfer to a small bowl. For base: Process butter or margarine with sugar and egg for about 1 minute, scraping down sides of bowl as necessary. Add flour, baking powder and cinnamon. Process just until dough begins to form a ball around the blades, about 10 seconds. Pat into sprayed 8-inch square glass baking dish or 9-inch pie plate. For filling: Process cheese for 15 seconds. Add eggs, sugar and salt. Process 15 seconds longer. Dissolve cornstarch in milk and pour in through feed tube while machine is running. Process 10 seconds longer, until well mixed. Pour over base and sprinkle with reserved topping. Bake in a preheated 350°F oven for 1 hour. Serve hot. Yield: 8 servings. Keeps 2 to 3 days in the refrigerator. Reheats and/or freezes well. Recipe may be doubled and baked in sprayed 9 x 13-inch glass baking dish. Baking time will be about the same. 258 calories per serving, 38.0 g carbohydrate, 0.8 g fiber, 9 g protein, 8.2 g fat (4.4. g saturated fat), 98 mg cholesterol, 275 mg sodium, 123 mg potassium, 2 mg iron, 85 mg calcium, 143 mg phosphorus Note: Dry/pressed cottage cheese: If you aren’t able to find dry or pressed cottage cheese in your supermarket, substitute small curd cottage cheese (low-fat or fat-free). Place in a colander and press out excess liquid. You’ll probably have to add extra cottage cheese to make up for the drained liquid and processing time will be slightly longer. Norene Gilletz is the author of kosher cookbooks in Canada. She divides her time between work as a food writer, culinary consultant, spokes person, cooking instructor, lecturer, and editor. Norene lives in Toronto, and her motto is “Food that’s good for you should taste good!” Visit her website at http://www.gourmania.com or email her at goodfood@gourmania.com. Cooking with Beth 2012-05-18T18:20:15+00:00 /content/item/23121 http://www.jstandard.com/index.php/site/family_recipes_to_spoil_mom/#When:17:26:21Z Notice: Undefined offset: -1 in /var/www/vhosts/jstandard.com/httpdocs/system/core/core.functions.php(663) : eval()'d code on line 43 Mother’s Day is Sunday.. although according to my beautiful mother, Ruth, of blessed memory, every day was and is Mother’s Day…she would proudly say she was a mom 365 days of the year. Somehow, however, I remember trying to make the day a little special for her. Sometimes her birthday, May 14, would fall on the same day and then that would be a grand celebration. So, for all those, young and old, who want to make mom something special to eat on Mother’s Day or any day.. here are a few suggestions. Pancakes 1 cup flour1 egg1 tablespoon sugar2 tablespoons sour cream1/4 teaspoon salt1 cup milk (can use reduced fat)1 tablespoon baking powder2 tablespoons melted butter Sift flour, sugar, salt, and baking powder. Put egg, milk, and sour cream in blender. Mix and then add sifted ingredients and mix again adding melted butter. Blend until smooth. Spray a fry pan with vegetable spray. Drop a spoonful for small pancakes or a larger spoonful for a larger pancake. Serve with syrup (can be sugar-free) or jam. Baked eggs in bread 6 slices whole wheat bread6 eggs separated6 slices cheese (can be low fat) Cut out a small round hole in the center of each slice of bread. Spray a cookie sheet with vegetable spray. Carefully crack each egg and make the yolk fit into the hole in the bread. Put the bread with eggs into a preheated 300 degree oven. After 5-minutes, check to see that the egg is starting to set. Put a piece of cheese over the egg and bake an additional 5-7 minutes. Cinnamon toast 6 slices of whole wheat breadenough butter, softened, to spread on the bread3/4 teaspoons cinnamon3 tablespoons granulated sugar Mix cinnamon and sugar together in a small bowl. Toast the bread and spread the butter (preferably reduced fat). Sprinkle the cinnamon/sugar over the toast. Put under the broiler for about one minute. Cooking with Beth 2012-05-08T17:26:21+00:00 /content/item/22906 http://www.jstandard.com/index.php/site/cajun_sides_for_a_barbecue_anyone/#When:16:45:20Z Notice: Undefined offset: -1 in /var/www/vhosts/jstandard.com/httpdocs/system/core/core.functions.php(663) : eval()'d code on line 43 Mildred L. Covert and Sylvia P. Gerson published the “Kosher Cajun Cookbook” (Pelican) with loads of fun recipes for those who dare to cook with a little bit (or a lot) of spice! In our home, spices are a no-no… I have to keep everything plain with spices on hand (for me) to perk things up. My husband is so sensitive that there are some restaurants and markets that he cannot even walk in to. Can you imagine? Me, on the other hand, enjoys foods as spicy as it can be. Visiting New Orleans was such a treat! Anyway, try these to perk up a mundane barbecue. Malke’s Macaroni Salad 2 cups elbow macaroni1 tablespoon salt3 quarts boiling water2 cups diced cooked beets1 cup thinly sliced raw carrots1/2 cup thinly sliced cucumber1/3 cup chopped shallots1/4 cup vegetable oil1 tablespoon vinegar1/2 teaspoon salt1/2 teaspoon horseradish Gradually add macaroni and 1 tablespoon salt to boiling water. Allow water to continue to boil. Cook uncovered, stirring occasionally, until macaroni is tender. Drain, rinse with cold water, and drain again thoroughly. In a large bowl, arrange macaroni, beets, carrots, cucumber, and shallots. In a small jar combine oil, vinegar, ½ teaspoon salt, and horseradish. Shake well. Pour over macaroni-vegetable mixture. Cover and chill. Toss well before serving. Serves six. Pirogue Potato Salad 6 medium-size potatoes, scrubbed, but not peeled1 cup finely chopped shallots2/3 cup chicken *Beth’s note (or vegetable) stock1/3 cup olive oil1 tablespoon white vinegar2 teaspoons prepared hot mustard2 teaspoons salt1 teaspoon black pepper1 tablespoon fresh lemon juice2 drops Tabasco sauce2 hard-cooked eggs, chopped Drop the unpeeled potatoes into enough lightly salted boiling water to cover them completely. Boil briskly until they can be pierced with the point of a small knife. Do NOT overcook. Drain potatoes; then peel and cut into ¼ inch slices. Set aside in a tightly covered bowl. Allow to come to room temperature. In a heavy 2- to 3-quart saucepan, combine chopped shallots, chicken (or vegetable) stock, oil, vinegar, mustard, salt, and pepper. Bring to a boil over high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 5 minutes. Remove pan from heat and stir in lemon juice and Tabasco. Add chopped eggs to potato slices; toss gently. Pour sauce over potatoes and eggs, turning to coat them evenly. Serve at room temperature or chilled. Serves four. Cooking with Beth 2012-04-25T16:45:20+00:00 /content/item/22820 http://www.jstandard.com/index.php/site/switching_gears_to_healthier_foods/#When:20:42:41Z Notice: Undefined offset: -1 in /var/www/vhosts/jstandard.com/httpdocs/system/core/core.functions.php(663) : eval()'d code on line 43 Welcome back from Passover cooking! I loved having the family, growing rapidly, and extended family and friends for our second seder. This year we were 23. I will say it was a lot of work, but so worth it. I think the cooking was the easiest part. I made the soup and meatballs ahead of time and froze them. The container I poured the soup into was so large that when it came time to defrosting, there was no room for the matzah balls. I also made them a few days before the seder and spooned them into a rectangular tin (I didn’t freeze them). I actually had to heat them up in the oven because the pot would have overflowed.. always a funny story to retell… This year, all I forgot to serve was the steamed spinach..but I suspect, there were few who really missed this side dish. Anyway, leaving the memory of heavy kugels and rich foods aside, here are a few recipes from “Festival of Lite-Kosher Cookbook” by Gail Ashkanazi-Hankin. Chicken and Pine Nut Salad Cooking spray1 green pepper, cut into strips1 red pepper, cut into strips1 cup sugar snap peas or green beans1/2 cup steamed julienne carrots1 pound skinless chicken breast, cooked and cut into strips or cubes2-4 tablespoons chopped cilantro2 1/2 tablespoons toasted pine nutsjuice of 2 limes1/4 cup dry red wine or sherry4 cups salad greens In a skillet coated with cooking spray, sauté the green and red pepper and sugar snap peas over medium heat for 2-3 minutes or until tender crisp. Add the steamed carrots and cooked chicken. Remove from heat. (The mixture can be refrigerated overnight.) Add the cilantro and toasted pine nuts and toss briefly to mix. Add the lime juice and wine and toss to coat. Serve over salad greens. Lemon Waldorf Salad 3 cups mixed red and green apples, peeled, diced1 cup halved red seedless grapes2 stalks celery, sliced1 cup finely grated red cabbage1/4 cup raisins1 tablespoons toasted sliced almonds1 tablespoon minced fresh ginger or 1/4 teaspoon dry ginger1 cup nonfat lemon yogurt Mix all the ingredients in a bowl, stirring in the yogurt at the end. Refrigerate, covered, for about one hour before serving. Variations: Omit 1 cup of apple and add 1 cup seasonal fruit such as cantaloupe, mango, or watermelon. Add 2 tablespoons lemon juice and teaspoons honey to nonfat plain yogurt. Cooking with Beth 2012-04-17T20:42:41+00:00 /content/item/22718 http://www.jstandard.com/index.php/site/kugels_save_the_seder/#When:20:58:07Z Notice: Undefined offset: -1 in /var/www/vhosts/jstandard.com/httpdocs/system/core/core.functions.php(663) : eval()'d code on line 43 Here are three last minute seder (or anytime) kugels/side dishes — Enjoy being with your loved ones and friends at the sederim and make lots of memories together. —Beth   Rhoda Gold's Vegetable Matzo Kugel 9 matzahs broken into pieces 1 large container ( about 39 ounces) broth (chicken or vegetable) 3 stalks celery, sliced 3 carrots, grated 1/2 cup green pepper, diced 1/2 cup zucchini, diced 8 ounces fresh mushrooms, sliced 4 eggs, beaten 4 tablespoons (margarine, oil, or butter, if dairy) 1. Soak matzahs in broth. 2. Sauté vegetables in margarine/oil/or butter while matzahs soak. 3. When matzahs are soft, drain liquid (squeeze) and add vegetables, eggs, salt & pepper to taste. Add 2 tablespoons margarine/oil/or butter), and mix thoroughly. 4. Grease 9x12 pan and add mixture. 5.  Bake for 40 minutes or until done at 350° (or 320° if in a glass pan). 6. Cool slightly and cut into serving pieces. 7. Ess gezundterhiet! Mom’s Famous Carrot Pudding 3 pounds fresh carrots (can use baby ones) 6 tablespoons margarine ½ cup honey 1 tablespoon vanilla ½ teaspoon ginger ½ teaspoon cinnamon 1 cup water 2 eggs, unbeaten Preheat oven to 350 degrees. Boil carrots and cover until tender, about 30 minutes. Mash or puree with steel blade of food processor. Mix well with remaining ingredients. Spoon into baking dish. Bake until top has set, about 45 minutes to one hour. Happy sweet Passover!!! Eileen’s Matzah Spinach Farfel Kugel 3 cups matzah farfel 2 packages frozen chopped spinach drained 1 box mushrooms sliced 1 small onion, diced 3 cups broth 6 eggs, slightly beaten spices Pour broth over matzah. Let sit for 5 minutes.  Meanwhile saute onions and mushrooms until soft. Stir the vegetables and eggs into the mixture, stir in spinach. Stir in spices - garlic powder, salt, pepper, whatever. Bake 325 - 350 for 25 minutes covered, then about 20 minutes uncovered. Slice when cool.   Cooking with Beth 2012-04-05T20:58:07+00:00 /content/item/22590 http://www.jstandard.com/index.php/site/lotzah_passover_recipes/#When:17:53:29Z Notice: Undefined offset: -1 in /var/www/vhosts/jstandard.com/httpdocs/system/core/core.functions.php(663) : eval()'d code on line 43 “Lotzah” Passover recipes….including brisket, nut-free charoset, pancakes, and blueberry muffins, courtesy Amy Silna Shafron, director of development at The Gerrard Berman Day School, Solomon Schechter of North Jersey in Oakland. Fischer Brothers Brisket Courtesy of Elli Siegel 6-8 pounds first cut brisket12 ounces beer8 ounces ketchup6 ounces red wine vinegar or balsamic vinegar1 package onion soup mixfresh ground pepperolive oil (a few tablespoons) Rub a bit of pepper into each side of the meat, and brown in olive oil in a large skillet on medium-high. Place meat in roasting pan and sprinkle or rub both sides with the onion soup mix. Mix beer, ketchup, and vinegar, and pour over meat. Roast covered (covering the meat is key otherwise you will ruin it) for 30 minutes at 400 degrees and reduce heat to 275 degrees. Continue cooking for another 3 hours; 10 minutes before the three hours were up, shut the oven and leave the meat in it. Remove meat and allow to cool, then carve. Nut-free charoset For cousin Jeffrey, courtesy of Rosalie Berman 6 apples12 ounces farfel3 teaspoons sugar3 teaspoons cinnamon6 tablespoons wine Use the metal blade of the processor to chop the apples. Add the sugar and cinnamon. Chop well. Add the wine. Just before serving, add farfel to give it crunch. Arline Haar’s Famous Pesach pancakes 1/2 cup of cake mealpinch of salt 1 tablespoon sugar3/4 cup cold water3 eggs separated Combine cake meal, salt, and sugar. Beat yolks slightly and add 3/4 cup of water to it and mix. Add to dry mixture and refrigerate for at least 1/2 hour. Beat egg whites stiff and fold into mixture. Take 1 tablespoon of butter and put into frying pan. Using a tablespoon, make silver dollar pancakes. Fry until golden. Enjoy with maple syrup or jam Yields 10-12 pancakes Passover blueberry muffins Courtesy Rosalie Berman 1 cup sugar1/2cup oil3 eggs1/2 cup cake meal1/4 cup potato starch1/4 teaspoon salt1 cup frozen blueberries Topping 1/4 cup sugar1 teaspoon cinnamon1-2 teaspoons grated lemon rind, optional Mix oil and sugar. Add eggs and beat well. Mix together all the dry ingredients and fold them into the egg mixture. Fold in the berries. Put into greased muffin tins, filling each about 2/3 full. Sprinkle the top of each muffin with a mixture of sugar and cinnamon before baking. Can add some grated lemon peel to the mixture. Bake at 325° for 45 minutes. Cool in the pan. Then run a knife around the edge of each muffin and remove it. Hints I make these in the processor and then fold in the berries. Hide them. They disappear as fast as you bake them. I have been using the silicone muffin pans. They’re terrific; it’s much easier to get the mixture out of the pan once they’re cool. Also, I mix together 1/4 cup of oil with 1 tablespoon of potato starch. I brush that in each cup with a pastry brush before adding the batter. Check this week’s JS for some great Passover recipes too. Cooking with Beth 2012-03-27T17:53:29+00:00 /content/item/22480 http://www.jstandard.com/index.php/site/mandel_brot/#When:12:24:42Z Notice: Undefined offset: -1 in /var/www/vhosts/jstandard.com/httpdocs/system/core/core.functions.php(663) : eval()'d code on line 43 Mandel Brot — a great way to get rid of some flour…in anticipation of Passover…2 weeks from now! Check this week’s JS for some great Passover recipes too.. Mandel Brot 3 eggs1 cup sugar1 cup oil1 teaspoon vanilla1 teaspoon orange juice1 1/2 cups chopped nuts, raisins, or chocolate chips3 1/2 cups flourpinch of salt1 1/2 teaspoons baking powder Preheat oven to 350 degrees. Mix the eggs, sugar, and oil. Add the vanilla, orange juice, and chopped nute (or raisins or chocolate chips). Add the flour, salt, and baking powder. Work well together. Shape into 5 strips and place on cookie sheet sprayed with Pam. Sprinkle with a mixture of cinnamon and sugar. Bake for 30-35 minutes. Remove. Cut into 1/2 inch slices on a diagonal. Do NOT separate. Bake for 15 to 20 minutes more. When cooled, sit down and have a delicious cup of tea and enjoy! Cooking with Beth 2012-03-21T12:24:42+00:00 /content/item/22300 http://www.jstandard.com/index.php/site/yummy_apple_cake/#When:17:57:34Z Notice: Undefined offset: -1 in /var/www/vhosts/jstandard.com/httpdocs/system/core/core.functions.php(663) : eval()'d code on line 43 Two weeks ago, there was an announcement in the Jewish Standard about the “Holocaust Survivor Cookbook” noting an event sponsored by Chabad of Passaic County with the book’s creator, Joanne Caras. Chani Gurkov of Chabad reported back that the March 4 event was a success with 40 people attending and 48 books sold. One of the recipes we published from a Holocaust survivor in Linden seems to be missing a few ingredients. With that in mind, (and in answer to the phone calls with readers who tried the recipe unsuccessfully), here is a tried and true delicious apple cake submitted by our own, Jane Carr, here at the office. Apple Cake -Jane Carr Preheat oven to 350 degrees Peel & slice 5 or 6 apples into bowlAdd to apples:1 tablespoon cinnamon3 tablespoons sugar3 tablespoons lemon juice In a mixer bowl combine 4 eggs2 cups sugar2 teaspoons vanilla1 tablespoon orange juice In separate bowl combine3 cups flour1 tablespoon baking powder1/2 teaspoon salt Add 1 cup vegetable oil to the batter alternately with the flour mixture and mix well. Pour enough batter into a 9x13 pan to cover the bottom of the pan. Add prepared apples and top with the rest of the batter. Bake at 350 for approximately 1 hour. Cooking with Beth 2012-03-07T17:57:34+00:00 /content/item/22086 http://www.jstandard.com/index.php/site/bruschetta_and_tomato_soup/#When:13:14:12Z Notice: Undefined offset: -1 in /var/www/vhosts/jstandard.com/httpdocs/system/core/core.functions.php(663) : eval()'d code on line 43 Although Natural Heart Month (February) is coming to an end, here are two delicious recipes from Dei Fratelli, a gluten-free, all-natural kosher brand, using heart healthy tomatoes. http://www.deifratelli.com. Tomatoes contain large amounts of vitamin C, providing 40 percent of your daily value. They also contain a healthy portion of your daily value of vitamin A, potassium, and iron. Recent studies conducted by Harvard researchers show that women with the highest intake of tomato-based foods, rich sources of the antioxidant lycopene, had a reduced risk for cardiovascular disease compared to women with low intake of those foods. Freshly canned and processed tomatoes, like Dei Fratelli’s, have higher lycopene content than garden tomatoes and don’t lose nutritional value during processing. Research shows that lycopene acts as an antioxidant and can help people stay active even in old age. Tomato Basil Bruschetta Ingredients 1 1/2 cups Dei Fratelli Petite Diced Tomatoes, drained (approx. 1/2 of a 28 oz can)8 ounces fresh mozzarella, sliced or soft goat cheeseBasil leaves for garnish, chopped Bruschetta topping 3 tablespoons fresh basil, chopped2 cloves fresh garlic2 tablespoons extra virgin olive oil Rusks/Bread 1 loaf Ciabatta bread, sliced 1/2 in thick Preheat the oven to 375 degrees. Brush slices of bread with olive oil and rub with cloves of garlic. Place on sheet tray and place in the oven for approximately 5 minutes on each side or until golden brown. Remove bread from oven to cool. Combine all of the ingredients for bruschetta topping in a bowl. Mix gently. On cooled bread, place sliced mozzarella or spread on goat cheese. Add a spoon full of bruschetta topping. Garnish with chopped basil. Serves 4-6 Tomato Soup Ingredients 2 (28 ounce) cans Dei Fratelli Crushed Tomatoes1 tablespoon Vegetable oil1 cup onions, chopped2 garlic cloves, minced1/2 cup carrots, chopped1/4 cup celery, chopped3 1/2 cups Chicken broth (or vegetable broth)1 tablespoon Worcestershire sauce1 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon black pepper, ground4 drops hot pepper sauce Heat oil in a large pot over medium-high heat. Sauté onions and garlic until onions are tender. Add carrots and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper, and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently. Serves 8 Cooking with Beth 2012-02-22T13:14:12+00:00 /content/item/21941 http://www.jstandard.com/index.php/site/short_ribs_and_hot_beef_borscht/#When:17:26:27Z Notice: Undefined offset: -1 in /var/www/vhosts/jstandard.com/httpdocs/system/core/core.functions.php(663) : eval()'d code on line 43 Wow.. what an exciting week it has been. The New York Giants were victorious in their Super Bowl quest. Hope everyone enjoyed last week’s Jewish Standard cover story with a round up of local eateries and their SB foods. My children were scattered, some together, and one at school.. and we were at our friend’s home with a nice small crowd of 7. The camaraderie, company, game, and catered deli/chicken wings, spinach dip in a hollowed out football-shaped pumpernickel bread, mini hot dogs, knishes, and of course, dessert to wash it all down, were great. Several of the office staff here event went to the stadium for Tuesday’s welcome rally. Anyway, back to reality. I found this delicious recipe in a newer cookbook “How to Cook Like a Jewish Grandmother—Old-Fashioned Jewish Recipes” by Marla Brooks. Melt-in-Your-Mouth Short Ribs Yes, short ribs are a bit of an indulgence and sometimes a little fatty, but once in a while, everyone needs to splurge. 3 pounds short ribs1/4 cup honey1 cup beef broth1 cup ketchupdash Worcestershire saucesalt and pepper to taste2 onions, thinly sliced2 large carrots, sliced Broil ribs in broiler for 5 to 10 minutes, or until brown. While ribs are browning, mix honey, broth, ketchup, and Worcestershire together and set aside. Saute´ vegetables until soft and place in roasting pan. When ribs are done, place on top of veggies. Pour sauce over ribs. Cover and bake at 350 degrees for about 2 hours, turning ribs once or twice during baking. Serves 4. Grandma’s Hot Beef Borscht (fleishig borscht) 2 quarts water2 pounds beef brisket10 small beets, julienned or diced2 yellow onions, slicedjuice of 2 lemons2 tablespoons sugar2 teaspoons saltpepper to taste Place the water, meat, beets, and onions in a Dutch oven and bring to a boil. Lower heat to simmer and cook until the meat is tender. Add lemon juice, sugar, salt, and pepper and simmer about 10 minutes. Taste for seasonings. Serve with crackers. Serves 6 to 8. Cooking with Beth 2012-02-08T17:26:27+00:00