Food/Recipe Thread

[benjie1305]

You put yogurt in the babaganush? Milchig babaganush?

I made it once with like a 1/4 cup yogurt and caramelized onions on top as well as roasted garlic when I had a parve dinner. It was great. Have also made it without for Shabbes, etc./

[ushdadude]

A little different than your standard recipe, but once you try it you won't go back to store bought again
 From Susie Fishbein's Kosher by Design Short on Time:
 1 (15 oz) can small white beans or cannellini beans, drained and rinsed
 1 (15 oz) can chickpeas, drained and rinsed
 3 cloves fresh garlic (I sometimes add a 4th)
 1/2 cup tahini (sesame paste) (try to use sesame paste and not the sabra tahini)
 juice of 2 lemons (I use lemon juice)
 1.5 T soy sauce
 1.5 t salt
 1.5 t ground cumin
 1/2 t cayenne pepper (I skip that)
 1/8 t ground white pepper
 1/3 cup extra-virgin olive oil
 1/4 cup cold water or more as needed
 Put all ingredients except oil and water in food processor fitted with metal blade and process 1 minute.  Drizzle the oil and water and process again.  Add more water as needed to thin chummos to desired consistency.

It tastes similar to pomegranate chummus.

[Myccrabbi]

A little different than your standard recipe, but once you try it you won't go back to store bought again
 From Susie Fishbein's Kosher by Design Short on Time:
 1 (15 oz) can small white beans or cannellini beans, drained and rinsed
 1 (15 oz) can chickpeas, drained and rinsed
 3 cloves fresh garlic (I sometimes add a 4th)
 1/2 cup tahini (sesame paste) (try to use sesame paste and not the sabra tahini)
 juice of 2 lemons (I use lemon juice)
 1.5 T soy sauce
 1.5 t salt
 1.5 t ground cumin
 1/2 t cayenne pepper (I skip that)
 1/8 t ground white pepper
 1/3 cup extra-virgin olive oil
 1/4 cup cold water or more as needed
 Put all ingredients except oil and water in food processor fitted with metal blade and process 1 minute.  Drizzle the oil and water and process again.  Add more water as needed to thin chummos to desired consistency.

It tastes similar to pomegranate chummus.

and how did the white beans or cannellini beans get the merit being mentioned in a hummus recipe?

[ushdadude]

and how did the white beans or cannellini beans get the merit being mentioned in a hummus recipe?

A little different than your standard recipe

I told this to a Lebanese woman I worked with and she yelled at me for an hour.

[Myccrabbi]

I told this to a Lebanese woman I worked with and she yelled at me for an hour.

Well I'm not
Lebanese, but I feel her pain.
Chummus is very touchy topic for me too.
But on the other hand enjoy the dip you made

[Sport]

Ya was a bit confused about that for a second also.
Is it good? Where can you pick it up from?

just picked some up from knish shop, this stuff is expensive- $25 a pound.

[benjie1305]

Woah! That is expensive!

[solls108]

Looking for yapchik recipe.

Please PM me.

[3yummyboys]

Look upthread

[wayfe]

I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?

[etech0]

I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?

You are making me hungry!

[Sport]

I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?

try this
5-7 large potatoes, and 1 large onion grated in a food processor using the smallest blade.
I usually add 2 less eggs than how many potatoes I used.
A cup of oil.
Salt and pepper for taste.
Cook at 350 until it gets that dark crust you're looking for.
I find it comes out best when I Cook it Im a deep pans.

[Sport]

Looking for yapchik recipe.

Please PM me.

2nd post in this thread:
http://forums.dansdeals.com/index.php?topic=13104.msg170672#msg170672

[cholent]

I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?

This is the recipe you're looking for:

6 large Idaho potatoes, grated
1 large onion, grated
1 medium zucchini, grated (this helps give it a mushy consistency inside)
3/4 Tbsp. salt
pepper to taste
Some oil - maybe 1/3 c.
4 eggs, beaten

Mix ingredients together. Heat a generous amount of oil in a Teflon pot with a cover. Pour in mixture and cook covered, shaking pot every so often so it doesn't stick to sides. When it is very brown on the sides (you can see on top), use a plate that is a little larger than the pot to flip it over and then slide it back into the pot. Cook second side uncovered till ready (sometimes you just have to guess). BEST. POTATO. KUGEL. EVER.

[E R K]

I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?

5 lb. bag potatoes
2 med - large onions
3 whole eggs
3 egg whites
1 cup oil
1 1/2 tsp. salt
 Preheat oven to 350. Pour 1/4 cup oil into 9 x 13 pan and stick in oven. Using "S" blade in Cuisinart creme the onions and eggs. Pour in large bowl. Add salt and 3/4 cup oil. Using the fine shredder, shred the potatoes. Quickly add to bowl and mix so it doesn't brown. CAREFULLY remove pan from oven and pour that oil into the potato mixture and mix. Pour potatoes into pan and bake at least an hour or more depending on oven till outside is brown. Delicious fresh. (I sometimes make a small 8X8 from some of the potatoes so they can nosh.)  Sometimes when I reheat it after refrigeration I add water so the inside is creamy and doesn't dry out.
When it is fresh it does need to be spooned out, but once it's cold you can slice it then heat it.

[3yummyboys]

The trick to making it creamy is blending the eggs in the food processor

[benjie1305]

Look upthread

Looking for yapchik recipe.

Please PM me.

2nd post in this thread:
http://forums.dansdeals.com/index.php?topic=13104.msg170672#msg170672

Not sure thats exactly Yapchik but it seems from reading online that ppl do it in many different ways. Here is one I found online.

http://foodwordsphotos.com/amerikaner-yapchik/

[solls108]

Please PM me.
Not sure thats exactly Yapchik but it seems from reading online that ppl do it in many different ways. Here is one I found online.

http://foodwordsphotos.com/amerikaner-yapchik/

Thats yapchik, but not real heimeshe yapchik. Have not seen a real recipe on here yet for it.

I know it needs flankin or some other meat.

[3yummyboys]

I make yapchik the same way as potato kugel but with boneless flanken. I usually heat oil in a pan in the oven for a few minutes, pour half of the potato batter into the hot oil, layer flanken and cover with the rest of batter.

[Mordyk]

I make yapchik the same way as potato kugel but with boneless flanken. I usually heat oil in a pan in the oven for a few minutes, pour half of the potato batter into the hot oil, layer flanken and cover with the rest of batter.

+1  no need for any fancy techniques or recipes