I work for a fabulous organization-Pardes Institute of Jewish Studies and with an amazing group of people. Before the Jewish holidays we always discuss our various menues. Three of us planned to cook brisket for Rosh Hashana and each of us claimed that our brisket was the best. After the holiday we shared notes and of course each brisket came out soft and delicious. I would say that each of these recipes is a winner so go ahead and try them all:
Donna’s Brisket (From Joan Nathan)
Donna may sit quietly and work all day, but once she gets home she is a wiz in the kitchen and there is nothing accidental about her skills. This recipe from Joan Nathan is her tried and true one for brisket.
Emma is new to the office but it didnt take her long to join the club and the office banter. Emma’s favorite brisket recipe comes from Jamie Geller’s Joy of Kosher-great choice for a young mother.
My tried and true recipe
I am a big fan of Susie Fishbein especially her first cookbook-|The Kosher Pallette-and here it is:
I have a staple menu for breaking the fast each year. It of course includes bagels, lox and cream cheese. I always have a soup-this time it was a sweet potato-pumpkin soup made in my pressure cooker (more on my pressure cooker later). Then I serve, Rachelle z”l quiches- recipe from her private cookbook. This recipe along with her homemade crust are tried and true. I make an onion quiche and a mushroom quiche.
This year however I added a bit of a twist to the recipe. Rachelle’s recipe calls for 1 and 1/3 cups of milk and she said that one can use 1% milk. This year I decided to do 2/3 of a cup 15% cooking cream and 2/3 of a cup 1% milk. I received rave reviews. The calorie and fat count went way up but I think it was worth it.
Pressure cooker sweet potato/pumpkin soup
Drizzle some olive oil in the pot and heat. Add 1-2 onions cut in chunks and let simmer for a few minutes. Add pumpkin chunks and 1-2 sweet potatoes. Cover with water. Add a tablespoon of powdered broth (I use a pareve chicken or a vegetable powder). Seasonings: tumeric, cumin (2 recent spice discoveries very sephardic- never used them in the States) salt and pepper.
Bring to a boil and once the pressure is up cook for about 10 minutes. Let the pressure out on its own. I then use the hand blender to make it nice and smooth and thick.
I live in Israel and often brag that “you can get everything here”. That wasnt always true. It was hard to find 100% maple syrup and pure vanilla. With the opening of a fabulous supermarket Osher Ad-which sells many Kirkland brand products-we can now get both of these. Of course I bought the maple syrup which came in a huge jug for 80 NIS. So now, what to do with maple syrup.
Well my first accident was that I bought the wrong turkey breast. I usually buy an already seasoned turkey breast which I just put in the oven with some onions and water. I grabbed what I thought was that turkey only to discover that it was unseasoned. What to do? I googled Turkey Breast with maple syrup and chose the following recipe which seemed to be the least complicated. I did not have the smoking flavoring but it was still amazing and tender. Click here for the recipe
Addendum: The following week I bought dark meat turkey by accident and used the same recipe and it was absolutely divine!