Recipes

Israeli Broccoli Salad

Israeli Broccoli Salad

This is a staple where I grew up in New York City. You also find it on many tables Friday night for Shabbat. From Brooklyn to Florida and all around. Its a Jewish staple. As well as a European known side dish. I love to brnig this to pot lucks. Its easy, fast and everyone loves it. 

If you are making this is for a large crown just double up and triple up. 

 

2 Heads fresh broccoli. If you get the pre cut bag its 2 heads.

First you par boil some broccoli. You want to boil it for about 3 min. It will look bright and be crisp. Not "cooked" and soft. Submerge it into ice water when done. That stops the cooking process. This is a blanching process.

Cut the head into bite size pieces. No stem. 

Mix the bite size pieces with the following

1/2 c dried cranberries. I also use crazins or cherries if thats whats on hand.

2/4 c sunflower seeds. I have used kamut cracklings. Anything like the seeds would work if thats what you have. You will be ok if omitting. It adds a crunch though. Which is nice to have. As well as protein

1/4 c red onions died nice and small. You do not want to have a huge onion piece to bite. Yellow will be to strong. Yes raw.

Mix well

Dressing

1 c mayo (really hellmans/best is the only real one)

1/4 c pure white sugar

1/4 teaspoon salt (I use french salt or our salt mix)

A little ground pepper

Pour over the salad and mix really well. Until its all coated. It will be a little liquid like. Thats ok. 

Enjoy

High Hydration Sourdough Bagel Bialy

Sourdough Bagel Bialy its like a bagel and bialy in one. 

1.5 C Put cold water in your mixing bowl. Use non sink water for best results. Mine loves the fridge door. 

1/4 C Sourdough starter add to the water. Generally as long as it floats it is ready. There are times it is ok if not. 

Stir together

4 C flour add into the mix and stir. I use a dutch wisk which we carry.

Switch to hands when its incorporated. Keep folding and kneeding for 15-15 min.

It should be wet. The hydration makes it really fluffy. If you are in a high altitude you may need to add more water. I am in the mountians. I start with a splash from a cup of water. I keep adding till its really gooey. I like to make it really wet. 

Next you cover with a damp towel for one hour. Leave in a no draft warm spot. 

In an hour kneed it again. If its super wet and liquid. Add some flour little pinches to soak some up. I only do this if theres liquid in the bowl not in the dough. 

Mix 2 tbsp of salt (I use french course) with a little water. Work into the dough. If you add too soon. It will get harder to fast. The salt pulls it together.

Now cover. I use a plate or pot lid. Leave on the counter for 8 - 12 hours. 

Pull it out in about 1/3-1/2 cup hand grabs. Roll it on a floured surface. Pinch and roll into t a fluffy ball. Place on a floured surface. When they are all done. Cover with a damp towel. Leave for 1-3 hours to rise. 

Heres the next options:

  1. When ready. Flour a tray and place on tray. 
  2. Brush with water and sprinkle topping. 
  3. Bake 425-450 for about 7-10 min when cooked not super hard or brown
  1. When ready. Flour tray and place on tray. Press into the middle of them with two fingers to make a indent. To make a bialy. Tradition is cooked or minced onion and some garlic.
  2. Add topping and brush with water
  1. When ready. Boil a pot of water. 
  2. Push a hole into the middle of the ball and spin. To make a bagel. 
  3. Leave on the tray for 30 min covered in presence of the warm stove. 
  4. Preheat oven 425-450
  5. Drop into boiling water for 45 seconds 
  6. Place on a grate or like wise
  7. Sprinkle topping
  8. Put onto a floured tray
  9. Bake 10 min give or take. You want them fluffy and cooked. Not brown.

Topping Ideas

Cheeses: Parm, Asiago or any hard like cheese grated
Cinnamon Sugar
Herbs
Garlic
Minced Onion
Everything Seasoning
Raisin
Chocolate Chips
My cooking secret. Add a tray or pot of walter below. It stops burn and adds humidity to baking. 
You can use this to make mini bread loaves or bread. You would cook at 500 degrees. Covered for 30 min and uncovered for 30-40 min when cooking. Cut a slit or more in the bread or it will pop. 
Hodgepoge Nova Scotia Soup

Hodgepoge Nova Scotia Soup

This is a yummy soup. A staple of Nova Scotia Canada. 

Boil a pot of water (be generous above the veggies like chicken soup)

Add baby carrots. Tradition is new carrots. I also use any carrots I have on hand cut small.

Add potatoes. Tradition is new potatoes. I use any baby potatoes I have. I cut into 4 smaller pieces. You want bite sizes.

Add string or green beans. I cut mine in the pot with scissors. 

Optional add peas. If you want to stray onions would be tasty. 

Throw some pepper in. I like a grinder. Salt. I use our salt blend or french salt to taste. 

I personally stray and add some of our italy seasoning, chop shop and garlic. 

When soft. Pour half the water out. Add milk to replace till the veggies are covered. I put a 1/4 cup of half half in. Boil till all are blended and soft. Serve. 

This is really good with a steak dish. Its also good alone. Easy for left overs. 

Squeeze Wax Fall Mixology

Baked Corn Casserole

Grab some cornbread mix from our shop.
But in a pinch use whatever you have ready. 
Try adding some caramalized onions for a fun sweet twist.

Mexican Corn Bread Casserole

This goes amazing with the cornbread mix. We have an amazing salt to use. Try adding the Indian Fry bread on the side and some coconut milk rice. 

Walkaround Chili

This yummy chili works great with out chili mix. If you need to order one. Reach out. Its easy, flavorful and just the right amount of zip. It will work with any of the options we offer. Enjoy!

Chili Taco Salad

Need somemore mix. Let us know. 

Caring for and cleaning cast iron

Learning how to properly clean your cast-iron pan can prolong its life, prevent rusting, and maintain its important seasoning. Follow our steps regarding how to clean a cast-iron pan so you can use this kitchen staple with confidence.

 

What to Know Before You Clean

These durable pans will protect your food from burning as long as you take care of them. Most cast-iron cookware comes pre-seasoned, so it is important to maintain that seasoning throughout every cleaning cycle. The seasoning on a cast-iron pan is a polymer that has formed between oil and the pan’s surface. This seasoning creates a nonstick surface and adds delicious flavor to every dish. Preserving that layer, however, can get a little tricky. Improper methods of cleaning can actually strip the seasoning away, and the project of re-seasoning a cast-iron pan can be time consuming.

 

How to Clean a Cast-Iron Pan

Step 1: Begin cleaning your cast-iron pan immediately after cooking, so use pot holders or tongs if the pan is hot to the touch. Do not use dish soap, let it soak in the sink, or put it in the dishwasher. Instead, pour one cup of coarse sea salt directly into the pan, then use a wooden spatula or spoon to scrub away any leftover food residue. The abrasiveness of the salt will scrape off any hardened bits of food without damaging the pan’s layer of seasoning.

 

Step 2: Use a clean towel to scrub away the remaining salt and food. If there are still some stubborn food spots, boil a small amount of water in the pan to loosen the particles and repeat Step 1.

 

Step 3: Once your pan is completely clean, use a clean cloth to dry it thoroughly. If the pan still feels wet, place it on a heated stovetop to evaporate any extra moisture. This will protect your cast-iron pan from rusting.

 

Step 4: Once the cookware is completely dry, wipe the interior of the pan with a cloth dipped in ½ teaspoon of vegetable oil or melted shortening. Store your cast-iron pan in a dry area, like a cabinet or stovetop.

Lard also works very well. Skip olive type oils. They create more of a sticky and cake on coating. 

Tip!

Use a dedicated cloth when wiping down your pan so that all of your towels don’t turn black.

 

How to Remove Rust

If your beloved cast-iron pan has acquired rust over the years, a nonmetallic scrubber paired with a little bit of soapy water will do the trick. If the rust is still visible after scrubbing, mix equal parts water and white vinegar and submerge the pan in the liquid completely. Let sit for up to eight hours, but frequently check on the pan to see if the rust is removed in less time. If scrubbing is needed, proceed with using the nonmetallic scrubber again, otherwise go right to re-seasoning your pan.

 

How to Re-Season

In the case that your pan does not come pre-seasoned or if you feel that the seasoning has worn off, here are simple steps on how to return it to its original state.

 

Step 1: Wash your pan with hot water and dish soap.

 

Step 2: Wipe the pan dry with a clean towel.

 

Step 3: Apply a thin layer of solid shortening with a paper towel on the front, sides, and bottom of the pan.

If you are doing this a annual or semi annual care. You may on occasion want to use some seasoning inside of the pan. Than wipe out after.

You do NOT want to use evo or olive oil. It can cake up  and cause a film. Lard works great also.

Step 4: Place your pan facedown on aluminum foil in the oven.

I also sometimes just leave I the oven loose. Especially when using seasoning.

Step 5: Let it heat for over one hour at 350℉.

For mid year care. Leaving it in a 150-ish degree oven for 3+ hours or overnight. May help cure and recure from use. 

Step 6: Turn off the oven and let the pan cool down in the oven.

ROFFER FAMILY CHICKEN SOUP

We use this for our matzah ball soup, chicken poupergosh and knuckle noodles and noodle soup. 
I AM A GRAB AND THROW THIS AND THAT PERSON. YOU NEED A HEAVY HUGE STOCK POT. I LIKE ENAMELED. THEY DO NOT STICK AND COOK MORE EVEN. I ALSO LOVE A GOOD CAST IRON POT. YOU CAN USE AN INSTA OR CROCK POT TOO. I TEND TO USE WOODEN UTENSILS FOR MAKING SOUP. I FEEL LIKE WOOD IS GOOD BETTER. I USE A NO BOIL OVER, WHICH WE HAVE IN STOCK. THEY KEEP THE SOUP IN THE POT. WE HAVE A GREAT STOCK POT AND SPOONS IF YOU DO NOT HAVE ANY. 
EVERY JEWISH FAMILY MAKES SOME ADJUSTMENTS TO THEIR MIRACLE MATZAH BALL SOUP BASE. MY OTHER MIX IS FROM MY GRANDMOTHER WHO WAS GERMAN AND SWEDISH. OR SOMEWHERE AROUND THERE. THERES BEEN BACK AND FORTH OVER THE YEARS. WAS IT GERMANY, OR HOLLAND OR... EITHER WAY IT WAS REALLY YUMMY. SHE TENDED TO USE THIN NOODLES OR SPETZLES WHICH YOU MAKE YOURSELF. I WILL ADD THOSE AND MATZAH BALLS IN ANOTHER SHARE. I LIKE THICK EGG NOODLES WHEN I DO NOT MAKE ANYTHING TO PUT IN. I WAS ADOPTED WHEN BORN. I WAS RAISED IN A HOME THAT CAME FROM CATHOLIC GRANDPARENTS. MY PARENTS DID OT REALLY OBSERVE. BUT MY GRANDPARENTS DID. MANY OF THE FOOD I LEARNED TO LOVE. IT CAME DOWN FROM FAMILY LOVE. WHEN I HAD MY FIRST BORN. I CHOOSE TO LOOK INTO MY BIRTH RITE AS ITS CALLED. MY BLOOD DECENT WAS JEWISH. I STARTED LEARNING ALL THE THINGS TO DO AND IT ALWAYS LEADS TO FOOD. BUT A CHICKEN SOUP IS KEY. BASICALLY THE MOST IMPORTANT. ITS MEDICINE FOR THE SOUL. I HAVE ADAPTED MINE OVER TIME TO BE MY FAMILIES. TAKING A LITTLE FROM DIFFERENT PEOPLES VARIATIONS. 

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Here is what you need and to put in your pot for the chicken soup base:

  • Put the pot on the stove, turn on low
  • Add one whole chicken (frozen is fine)
  • I add an extra pack of legs, drumsticks and sometimes parts. If you are using a frame. Save the chicken for later. Add a few parts with skin when only using a frame or it will be more bone broth. The more bones the better. Always have skin on them. 
  • Fill with water to cover the cover or almost cover
  • Begin to raise heat to start a boil and than turn to medium/low
  • Add the following vegetables: The do not need to be chopped or skinned. Generally I cut them in half or fours. Leaving skin on including onion and garlic. 
  • Bag of carrots
  • 4ish onions
  • 2-3 garlic heads
  • Bag of celery (use everything)
  • -Leeks if I have them
  • -If I have radishes that need to be cooked I add them (white type)
  • Parsley (just throw the whole thing in)
  • -If you have fresh rosemary throw some in not alot
  • Salt and pepper to taste: Like 4 tablespoons
  • Next I add spices I have on hand. Always rub herbs in your hands to awake. I add enough to cover the top of the water. Like a cloud.
  • Italian, garlic, dried onion, random steak grinder or other I see
  • I add about a half a cup of chicken soup powder consume. Its usually a yellow container (plastic). In the Jewish section of the food store. Which is a small section. Usually has noodles and stuff around it. 
  • Now stir it down. Bring to boil. Lower to 3ish. Cook for hours. 2+
  • You can tell if you need more of anything. I tend to add from from that yellow container. More spices and salt and pepper. 
  • Done. Strain out all the things. Brad likes to keep the carrots. I toss the rest. I put all the chicken in a bowl. I take chicken apart. Keep the good in a bowl and toss the rest. You have a semi clean soup now.
  • If you are eating now add this immediate. If you are not, save it for day in a bowl with a little broth. Than put in pot when you reheat.
  • You add the chicken in, new carrots chopped up, an onion chopped, some chopped garlic, salt pepper. 
  • When you are reheating or eating immediate. Make the noodles of choice and add to bowls as you serve the soup. 
  • If you are making chicken poupergosh add about 6 tablespoons of paprika to the broth when you cook it. it is paprika chicken soup.
  • If you are making bagged noodles over salt the water. 
  • Using spetzles or matzah balls home made. Make them or bagged noodles in their own water. You can add some broth but the flour can cloud the water. You do not want that in your soup base.

You can always add things you have around the house needing to be used like shallots. Make sure its nothing starchy. Chard, spinach, kale would be fine. I would add them to the later clear soup cooking. As they would change the base flavor. 

The key difference with matzah ball base and regular soup base. Its that container from the judaic area. And it really makes it taste better. I used to use chicken bullion cubes. Those hard ones. This is much better. 

You can add rice later to left overs for a twist. Again precook and pre soak out some starch. 

I freeze a bag of stock to use later. I also make ice cubes with some extra. If you have extra chicken and supplies. I make two pots at once. Since when you strain you really end up with half a pot. I prefer to make a huge amount at one time. Both are a "poor mans" base. If you do not have some things. Carrots, seasoning, chicken, onion are really the big must add for chicken soup. 

We save the breast. The skin comes off and you toss. I don't add the dark meat to the main soup. Since I do not eat it. But I save it for others. My mother in law gets parts like feet. My oldest loves them. They have them at the meat counter. Key to chicken soup is salt pepper and bones. The flavor is in the bone. Some people preroast in the crock pot the chicken to roast the bones.

If you put int he fridge. The next day check for fat and skim it off. 

Enjoy.

**To can this. I make sure there is no butter and lower the salt.