01 Apr SPECIAL PESACH RECIPES:
PESACH YAPCHIK
INGREDIENTS:
8 large Russet potatoes
1 Spanish onion
7 eggs
1 cup water
11⁄4 cups olive oil
1 tablespoon + 1 teaspoon
salt
1.5 pounds kolichel,
cubed
DIRECTIONS:
1. Preheat oven to 425°F.
2. Using a kugel blade, process potatoes and onions. Note: a
kugel blade comes with only some food processor brands. If you
don’t have one, grate the potatoes and onions with the grater
attachment and then pulse the mixture using the “s” blade, until
the mixture is fully mixed. Do not over process as that will turn the
mixture into liquid.
3. Remove mixture from food processor and place in mixing bowl.
4. Process eggs, water, oil, and salt in the food processor and
pour into the potato-onion mixture.
5. Add the meat into the mixing bowl and combine everything
together.
6. Pour in a 9×13 baking pan.
7. Bake uncovered for 11⁄2 hours.
8. Lower oven temperature to 200°F.
9. Cover baking pan well with 2 layers of silver foil
to lock in the moisture. 10. Bake for 6 more hours.
GARLIC POTATO MOUNDS
INGREDIENTS:
4-5 medium potatoes,(Idaho or
Yukon Gold), peeled and cut
into chunks
4-5 cloves garlic
1/2 cup (approximately)
vegetable broth
1 Tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black
pepper
2 scallions, thinly sliced
DIRECTIONS:
In a large saucepan, combine potatoes and garlic. Add enough lightly salted water to
cover by 1 inch. Bring to a boil. Reduce heat; simmer, covered, for 20 minutes, or
until potatoes are tender. Remove from heat; drain well. Return potatoes and garlic
to saucepan and place back on the heat for 1-2 minutes to evaporate any excess
moisture. Remove from heat. Mash potatoes and garlic until smooth. Gradually
blend in broth, oil, salt, and pepper. Whip until light and creamy. Stir in scallions.
Line a rimmed baking with parchment
paper. Prepare rounded mounds of potato mixture onto prepared baking sheet.
Preheat oven to 375°F. Bake, uncovered, for 25-30 minutes, until crusty.
These freeze well.
5 INGREDIENT BRISKET
INGREDIENTS:
1 whole beef
brisket (5 To 8
Pounds)
1 large onion
1 24-ounce bottle
ketchup
1 package onion
soup mix
1 cup red wine
DIRECTIONS:
This brisket will melt in your mouth. The secret is marinating it and
then cooking it low and slow. If you don’t have the time to marinate
you can skip that but it definitely tastes better if you take the extra
time so plan ahead if you can. Trust me it’s worth it!
Slice onion and lay on bottom of pan. Place brisket atop the onion
slices. In a medium bowl, mix ketchup with onion soup mix. Add wine
and mix throughly. Pour sauce over the beef, cover pan with foil, and
marinate in the refrigerator 12-24 hours. Remove from refrigerator
and place immediately into a 275-degree oven covered for 6 to 8
hours. Meat will come apart easily. Enjoy!