Sunday, April 17, 2011

How To Prepare For Passover: Ask Bubbe The Jewish Cooking Maven

"Feed Me Bubbe" Can Help You Cook For Passover

If I ever get off the computer, I will begin cooking for my Passover Seder. This year , for a little variety, I am going to consult " Feed Me Bubbe", a website that actually offers videos on how to cook traditional Jewish meals. Let me tell you.....you will love bubbe. She is adorable. The videos of bubbe cooking and teaching her viewers are filmed by her grandson Avrom who has made a "brand" out of grandma (or Bubbe).

A "Bubbe" Is a Grandmother


For those of you who are not familiar with Yiddish, Bubbe, pronounced "Bubbeh" or "Bubbee" is the word for grandmother. But a bubbe really conveys so much more than grandma. A bubbe is an old fashioned grandmother who stood at the kitchen stove for hours making chicken soup with love.


Traditions.......Learning From Bubbe
About How to Cook Traditional Passover Recipes

The bubbe of yesteryear is now in her late eighties or nineties and remembers the good times and the difficult times. But no matter what was going on around her, a true bubbe always took exceptional care of her children and grandchildren by feeding their souls with affection, tradition and FOOD!

Recipes From "Feed Me Bubbe"


Here are some sample recipes from "Feed Me Bubbe" . By the way, when you go to the Feed Me Bubbe website, you can watch videos of Bubbe cooking or if you prefer you can print out the recipes and follow along.

Basic Chicken Soup For Passover

Main Ingredients:

  • boiling water (to make sure chicken is clean)
  • 3 to 4 chicken leg quarters
  • 6 cups water (cold water)

Vegetable Ingredients:

  • 2 stalk celery w/ leaves cut into thirds
  • 1 med. onion cut in half
  • 1 carrot cut in thirds
  • 1 small parsnip (optional)
  • 5 pieces of dill and/or parsley
  • 1 chicken cube OR salt for taste

Procedure

  1. Remove excess fat from chicken quarters.
  2. Leave the skin on.
  3. Rinse chicken with cold water and pla ce in a large bowl and pour boiling water over chicken.
  4. Rinse with cold water and place chicken in soup pot.
  5. Add 6 cups cold water into pot and bring to a boil.
  6. Remove scum which form s on top with spoon.
  7. Lower the burner to the "low" setting and continue cooking.
  8. Let simmer for 1 hour.
  9. Add vegetable ingredients to the pot.
  10. Bring to a boil again and then back to low.
  11. Let simmer for an additional 30 m in to 1 hour.
  12. With fork, check to see if chicken is soft and if the carrot is cooked.
  13. Remove chicken from the pot.
  14. Using the strainer, strain the soup into large bowl.
  15. Keep the carrots and throw away the other vegetables as they will be overcooked.
  16. Carrots can be cut into cubes and added into the soup .
  17. Place chicken pieces on the side on plate (For chicken soup chicken recipe see episode #10)
  18. When soup is cooled cover the bowl with plastic wrap and place in a refrigerator.
  19. The fat will rise to the top when it is cold enough.
  20. Remove fat with spoon.
  21. To serve, heat soup and serve with cooked with matzo balls.
Note: Basic Chicken soup made a day ahead makes it easier to remove the fat from the top and provides a warming homemade soup and can also be frozen for later use.

Passover Brisket Recipe

Please note, The Kitschy Collector has modified Bubbe's recipe (be sure the Chilli sauce is Kosher for Passover). Be careful with the corn starch issue. For chili sauce you can substitute 1 cup tomato sauce + 1/4 cup brown sugar + 2 tbsp vinegar + 1/4 tsp cinnamon + dash of ground cloves + dash of ground allspice = 1 cup chili sauce.

Supplies

  • small roasting pan with cover to hold a 3 - 4 lb. brisket or roasting pan about 8 x 10 inches and heavy aluminum foil for cover.

Ingredients

  • 3-4 lbs. brisket
  • 2 medium onions sliced
  • 1/3 cup honey
  • 1/2 cup water
  • 1/2 cup Kosher For Passover chili sauce or see substitution above
  • 1/2 tsp. garlic powder
  • pinch of salt and/or pepper (optional)

Procedure

  1. Place meat in roasting pan.
  2. Cover with sliced onions
  3. Mix honey, water, chili sauce, and garlic powder together in bowl.
  4. Pour mixture over meat.
  5. Cover roasting pan with cover or co ver with aluminum foil.
  6. Pre-heat oven at 325 degrees.
  7. Bake 3 to 3 1/2 hours until meat is easily pierced with fork.
  8. 1/2 way through cooking time, check to see if there is enough liquid, if not add a small amount of water so that it will not dry out.
  9. Strain sauce in a separate container and refrigerate both meat and sauce separately.
  10. The next day slice meat against the grain.
  11. Remove fat from top of sauce.
  12. Place sauce and meat back in roasting pan so that meat will absorb more flavors and heat thoroughly in oven.

    NOTE: Meat will slice much more easily when cold. Makes 4 -5 servings.

    Best if cooked the day before.

    Can be sliced and frozen in single layer.
Passover Brownies

Supplies

  • 9 x 9 inch baking pan
  • 1 tbls. measuring spoon
  • Microwave dish to melt chocolate
  • Mixer
  • Measuring cups
  • Bowl scraper
  • Flour sifter
  • 1 small bowl
  • 1 large mixing bowl

Ingredients

  • 2 ounces of bitter sweet chocolate*
  • 1/2 cup vegtable oil
  • 2 eggs
  • 1 cup sugar (can be a little less)
  • 1/4 tsp. salt
  • 1 tbls. instant coffee
  • 1/2 cup cake meal
  • 1/2 cup chopped walnuts


Procedure

  1. Pre-heat oven 325 degrees.
  2. In microwave melt chocolate and mix with vegtable oil, and cool.
  3. Grease baking pan well.
  4. Sift cake meal, salt, and coffee into small bowl together.
  5. Beat eggs and sugar well in the large mixing bowl on medium high speed in mixer.
  6. Add chocolate and vegetable oil mixture to mixer while mixer is on.
  7. Gradually stir in coffee, salt, and cake meal mixture until blended while mixer in on.
  8. Pour mixture into greased baking pan and sprinkle with chopped walnuts.
  9. Bake in pre-heated 325 degree oven, 25 to 30 minutes.
  10. Cut while still warm.

    Makes 16 squares

    *NOTE: 2 ounces of chocolate equals 2 strips of a 6 ounce bar.Link

    Can be doubled with a 9 x 13 baking pan.

Photos are the courtesy of http://www.etsy.com/shop/PersimmonLane?ref=seller_info
Visit Feed Me Bubbe
Brisket photo courtesy of http://www.finecooking.com/menus/traditional-passover-dinner.aspx

C. Dianne Zweig is the author of Hot Kitchen & Home Collectibles of the 30s, 40s, 50s and Hot Cottage Collectibles for Vintage Style Homes. She is also the Editor of I Antique Online an actively growing internet based resource community for people who buy, sell or collect antiques, collectibles and art. You can find Dianne’s fabulous retro and vintage kitchen, home and cottage collectibles at The Collinsville Antiques Company of New Hartford, CT, a 22,000 feet antique emporium with an in-house retro cafĂ©.To read more articles by C. Dianne Zweig click on this link: C. Dianne Zweig’s Blog Kitsch ‘n Stuff Email me at dianne@cdiannezweig.comVisit my website, CDianneZweig.comDianne is a member of:The American Society of Journalists and AuthorsThe Society of Professional Journalists

1 comment:

  1. Thanks for the link...I can't wait to watch Bubbe cook!

    The chicken soup recipe is a lot like my Mom's (and now mine) but we use both dill and parsley.

    Have a Happy Passover!

    ReplyDelete

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