As most of the early Eastern European immigrants were Jewish, if a recipe doesn't contain pork it was most likely introduced here by Jews and was kosher.
I assume you know parve or pareve means it contains neither dairy products nor meat. It is a subset of Kosher. To be Kosher requires among other bits not to consume dairy and meat at the same meal. This comes from the injunction not to stew the lamb in it's mothers milk.
Kosher marks are usually a small letter or symbol to designate who certified it as kosher. U means the Union of Orthodox Rabbis, K is used often but does not signify who certified it. Once you know what to look for you might be surprised at how much food is certified kosher.
One bit about how influential this is, can makers used to use larded oil while rolling the steel. That was pretty much the standard lubricant used for much metal working. But the can makers changed to keep things kosher!
As to Easter I just finished planting three dozen mostly chocolate candies filled eggs across three yards for the five kids in the neighborhood.
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Easter treat - slow roasted smoked brined ham
I could actually smell your video : )
Easter day, in lockdown in a community of 25... so still cooking for quite a few people.
Today menu:
- smoked salmon toast with grey little shrimps salad (served with some Crémant d'Alsace);
- asparagus, Flemish style (served with some Viré-Clessé);
- roasted stuffed legs of lamb, with potatoes roasted under the the lamb and ruccola (served with a slightly disappointing Medoc);
- chocolate cakes, not homemade but from a good artisan (served with a Maury sweet red).
A bit of a rush, no time for many pics but the asparagus were soo cute once tied for cooking (vertical, tips out of the water). The other pic is the basis for the meat sauce: I roasted in a pan the bones of the legs, with some fat, some bacon, some onions and a bit of sugar. Then deglazed with white wine, added water and laurel, as well as a bit of ready made veal stock. Let it slowly boil and reduce for two hours, then removed all the crap, added a bit of Port wine, let it boil for another hour (it was quite thick at that point). A bit of a cheat but you couldn't say by the speed at which it disappeared
Today menu:
- smoked salmon toast with grey little shrimps salad (served with some Crémant d'Alsace);
- asparagus, Flemish style (served with some Viré-Clessé);
- roasted stuffed legs of lamb, with potatoes roasted under the the lamb and ruccola (served with a slightly disappointing Medoc);
- chocolate cakes, not homemade but from a good artisan (served with a Maury sweet red).
A bit of a rush, no time for many pics but the asparagus were soo cute once tied for cooking (vertical, tips out of the water). The other pic is the basis for the meat sauce: I roasted in a pan the bones of the legs, with some fat, some bacon, some onions and a bit of sugar. Then deglazed with white wine, added water and laurel, as well as a bit of ready made veal stock. Let it slowly boil and reduce for two hours, then removed all the crap, added a bit of Port wine, let it boil for another hour (it was quite thick at that point). A bit of a cheat but you couldn't say by the speed at which it disappeared
Attachments
Nothing like slow cooking.
Supporting a local restaurant with take out here, not expecting a masterpiece but my usual holiday meals require lots of shopping which I am not up for.
Better stay safe indeed in those times.
Everything I used came from a single supermarket. It's amazing how quickly you can fill a whole shopping cart when you know a shop really well and the shop is almost empty due to restrictions on the number of clients.
Better stay safe indeed in those times.
Thanks, things are better than expected the food arrived with reheating instructions and the truffled mac and cheese had huge slices of real truffles on top.
I am in a community of 1, and I have never felt more alone. My wife and daughter are 1000 Km away and I cannot be with them. Still, needs must, and it's Easter Sunday, so roasted lamb topside, Greek style garlicky lemony roasted potatoes, roasted veggies. Only set of the smoke detector 4 times.
Happy weekend to you all.
hitsware -
My Mac n' cheese ain't comin' out of no steeeeeenking box.
Ingredients:
cooked pasta
1/2 doz eggs
2 cans condensed milk
grated gouda and sharp cheddar
finely minced garlic
finely minced onion
finely minced seranno chili
finely minced red bell pepper
red pepper
paprika
baby spinach leaves
The spices and minced whatever go into the eggs/condensed milk mix. This gets folded in with the cooked pasta. Cheese is grated on top and folded in. Finally, I push in as many trimmed spinach leaves as I think the traffic will bear.
Oven at 350F until browned on bottom (and a bit on top).
The stuff that comes out of the box may be suitable for pasting posters on walls, not much else...
My Mac n' cheese ain't comin' out of no steeeeeenking box.
Ingredients:
cooked pasta
1/2 doz eggs
2 cans condensed milk
grated gouda and sharp cheddar
finely minced garlic
finely minced onion
finely minced seranno chili
finely minced red bell pepper
red pepper
paprika
baby spinach leaves
The spices and minced whatever go into the eggs/condensed milk mix. This gets folded in with the cooked pasta. Cheese is grated on top and folded in. Finally, I push in as many trimmed spinach leaves as I think the traffic will bear.
Oven at 350F until browned on bottom (and a bit on top).
The stuff that comes out of the box may be suitable for pasting posters on walls, not much else...
Swienconka -- the Blessing of the Easter Baskets -- if I am repeating myself, please forgive. My wife (not a stick of Slav in her), remarked to the boys at breakfast on Holy Saturday morning (20 years ago) that she was going to take her Easter Basket to church for the ritual blessing. She told them "I am going to take the Easter basket to Church and have Deacon John bless daddy's kielbasa."
I swear that the waffles came out of my oldest son's nose he was laughing so hard...
I swear that the waffles came out of my oldest son's nose he was laughing so hard...
I . M . O .
Depends on the brand .
The pasta is the same as from scratch .
Big difference in supplied cheese .
I have found some of the powder to be
quite good ( not so much the goop )
Note I add the shredded Mexican cheese
blend .
AND
I add more at times ( spinach IS good )
HOWEVER
The above is pretty palatable .
AND
You should see my walls !
I was interested in a pan with thick walls. Obviously, this is a professional pan for catering establishments and is it made of aluminum?Easter day, in lockdown in a community of 25... so still cooking for quite a few people.
Today menu:
- smoked salmon toast with grey little shrimps salad (served with some Crémant d'Alsace);
- asparagus, Flemish style (served with some Viré-Clessé);
- roasted stuffed legs of lamb, with potatoes roasted under the the lamb and ruccola (served with a slightly disappointing Medoc);
- chocolate cakes, not homemade but from a good artisan (served with a Maury sweet red).
A bit of a rush, no time for many pics but the asparagus were soo cute once tied for cooking (vertical, tips out of the water). The other pic is the basis for the meat sauce: I roasted in a pan the bones of the legs, with some fat, some bacon, some onions and a bit of sugar. Then deglazed with white wine, added water and laurel, as well as a bit of ready made veal stock. Let it slowly boil and reduce for two hours, then removed all the crap, added a bit of Port wine, let it boil for another hour (it was quite thick at that point). A bit of a cheat but you couldn't say by the speed at which it disappeared