You never hear anybody saying I'm going for a Jewish. What do Jews bring to the table apart from bagels?!

You never hear anybody saying I'm going for a Jewish. What do Jews bring to the table apart from bagels?

My friends at our dinner party this evening were discussing world cuisine and the topic of popular types of international cuisine came up. We all remarked that you could be almost anywhere in the world and the concept of an Indian's or Chinese or Italian or Mexican restaurant or takeaway was a given but nobody could recall anything associated with Jewish cuisine short of supermarket bagels. We know this cannot possibly be a true reflection of Jewish cuisine and wanted to learn more about it.

Here are some ideas:

Chopped Liver Recipe courtesy Anita Smoler Jacobson

2 medium onions, diced
1/2 cup chicken fat
1 pound chicken livers, trimmed of membrane
Salt and pepper
Grated Black Radish
Lettuce leaves
Matza Crackers

Saute onions in 1 tablespoon chicken fat, until soft. Add liver and saute about 5 minutes or until liver is cooked. Allow mixture to cool. Chop and add salt and pepper. Add enough remaining chicken fat so that mixture holds together. Season with salt and pepper. Serve with grated black radish on lettuce leaves with crackers.


Recipe Summary
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 6 appetizer servings
User Rating:

Episode#: CL9670
Copyright ? 2006 Television Food Network, G.P., All Rights Reserved


Potato Latkes (adapted from a recipe courtesy of Cathy Lowe)
I love these served with apple sauce

3 tablespoons vegetable oil
1 egg, lightly beaten
2-3 scallions, sliced thinly
4 russet potatoes, peeled and shredded
Salt
Pepper

Heat oil in non-stick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt.


Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 8 pancakes
User Rating: No Rating
Copyright ? 2006 Television Food Network, G.P., All Rights Reserved


Matzo Ball Soup Recipe courtesy Drew Nieporent

Matzo Balls:
2 cups matzo meal
9 eggs
1/2 cup kosher for passover canola or vegetable oil
Salt and pepper to taste

Bring a large pot of water to a boil.
Mix all of the ingredients together until evenly distributed (there should be no lumps). Cover with waxed paper and refrigerate for 30 minutes. Roll dough into balls about the size of a golf ball. To keep batter from sticking to your hands, rub them with oil or water as needed. Drop balls immediately into boiling water.

Cook the balls for about 20 minutes or until done. They will sink to the bottom and then float back up to the top as they cook and the water returns to temperature. The balls should have expanded to be about 2 1/2 times their original size (about the size of a tennis ball). Check to make sure that the balls are done by cutting in half. The center should look grainy and yellow.

Remove balls from pot and use immediately or set them in a pot of cold water and let cold water run over them until completely cooled. Set them in cold water in the refrigerator until ready to use. They may be reheated either in the broth or in the water.


Vegetable Broth:
1 tablespoon salt
3 carrots cut into chunks
2 medium onions cut into chunks
2 parsnips cut into chunks
3 turnips cut into chunks
12 cloves of garlic
1 leek thinly sliced
3/4 teaspoon tumeric
Pepper to taste
Handful of parsley and dill
Water

In a large stockpot, add all ingredients and water. Bring to a boil, reduce heat and simmer for about 2 hours. Taste and adjust seasoning. Let cool. Strain vegetables out of the broth. Use immediately or it may be frozen.


Recipe Summary
Difficulty: Medium
Prep Time: 25 minutes
Cook Time: 2 hours 20 minutes
Yield: 4 to 6 servings
User Rating: No Rating
Copyright ? 2006 Television Food Network, G.P., All Rights Reserved

And don't forget the kosher deli