1,000 Jewish Recipes (255 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
3.
To serve, drain kreplach again if necessary and transfer to heated soup bowls or a shallow serving dish. Pour hot soup or sauce over kreplach.
Beef filling is the most traditional for kreplach but you can also use veal. Serve these kreplach in clear chicken soup or beef soup. To shape the kreplach, follow the instructions in
Basic Kreplach
.
1 or 2 tablespoons vegetable oil
1
â
2
large onion, minced
2 large cloves garlic, minced
2 teaspoons minced fresh rosemary or
1
â
2
teaspoon dried rosemary, crumbled
4 teaspoons minced fresh sage or 1
1
â
2
teaspoons dried sage, crumbled
6 ounces ground beef
Salt and freshly ground pepper, to taste
1
â
4
cup dry white wine, beef or vegetable stock, or water
1 large egg yolk
3 tablespoons dry bread crumbs
1.
Heat oil in a medium skillet. Add onion and cook over medium-low heat, stirring often, about 5 minutes or until softened. Add garlic, rosemary, and sage. Raise heat to medium and add beef and pepper. Cook, stirring to separate clumps of ground meat and to blend meat with onion mixture, about 5 minutes or until meat changes color.
2.
Add wine and bring to a boil. Simmer over medium-low heat about 5 minutes or until wine is absorbed. Adjust seasoning. Transfer to a medium bowl. Cool to room temperature. Stir in egg yolk and bread crumbs. Cover and refrigerate 30 minutes before using, or up to 1 day.
Traditional recipes for kreplach fillings often call for cooked meats left over from making soup. Generally they are blended with sautéed onions. Old-fashioned formulas call for chicken fat for sautéing them but I prefer vegetable oil.
To shape the kreplach, follow the instructions in
Basic Kreplach
.
2 cups chicken stock or broth
7 ounces boneless chicken thighs
2 tablespoons vegetable oil
1 large onion, chopped
1 small clove garlic, minced (optional)
2 teaspoons chopped fresh dill or 1 teaspoon dried
Salt and freshly ground pepper, to taste
Hot paprika or cayenne pepper, to taste
1 large egg, beaten
1.
Bring stock to a simmer in a small saucepan. Add chicken and return to a simmer. Cover and poach over low heat 10 to 15 minutes or until tender. Remove chicken; reserve stock for soups. Cut chicken into large dice.
2.
Heat oil in a medium skillet, add onion, and sauté over medium-low heat about 7 minutes or until beginning to brown. Add garlic, if using, chicken, dill, salt, pepper, and hot paprika. Sauté over low heat, stirring often, about 2 minutes so flavors blend. Transfer mixture to a bowl and let cool slightly.
3.
Grind chicken onion mixture in food processor until fine. Transfer to a bowl. Taste, and add more salt, pepper, and hot paprika if needed. Thoroughly mix in egg. Cover and refrigerate 30 minutes before using, or up to 1 day.
SAUCES
 or
Â
Serve this easy-to-make mushroom sauce with
Springtime Noodle Kugel
and all sorts of other vegetable and nonsweet noodle kugels. It's also delicious with
Potato Kneidel
. Vary the stock you use according to the menuâmeat or chicken stock for
fleishig
meals, vegetable stock for pareve or
milchig
ones. This is a convenient sauce to make when you happen to have mushrooms on hand in your freezer. An added bonusâit's tasty and healthful as well.
8 ounces mushrooms, rinsed and patted dry
1 tablespoon vegetable oil
1 small shallot or green onion, minced
Salt and freshly ground pepper, to taste
1
â
4
cup dry white wine
4 teaspoons tomato paste
1
1
â
2
cups beef, chicken, or vegetable stock
1 teaspoon dried thyme
1 tablespoon cornstarch dissolved in 2 tablespoons water
2 tablespoons chopped fresh parsley
1.
Chop mushrooms in food processor with brief pulses so they are chopped into fine pieces but are not pureed. Heat oil in a medium skillet. Add shallot and sauté over low heat about 30 seconds or until soft but not brown. Add mushrooms and sprinkle with salt and pepper. Cook over high heat, stirring, 3 to 5 minutes or until mixture is dry.
2.
Mix duxelles with wine, tomato paste, stock, and thyme in a medium saucepan. Bring to boil. Reduce heat to medium-low. Add dissolved cornstarch, stirring. Return to boil. Add parsley. Season with salt and pepper. Serve hot.
For noodle kugels served at dairy meals, this sauce makes a luscious accompaniment. It is enlivened by Provencal herbs.
2 to 4 tablespoons butter
8 ounces small mushrooms, quartered
Salt and freshly ground pepper, to taste
1 cup tomato sauce
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
2 tablespoons chopped fresh sage or 2 teaspoons dried sage
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1
â
4
cup whipping cream
1.
Melt 2 tablespoons butter in a medium skillet over medium heat. Add mushrooms, salt, and pepper and sauté over medium heat about 5 minutes or until lightly browned. Transfer mixture to a medium bowl. Add tomato sauce, basil, sage, and rosemary to skillet and bring to a simmer. Stir in cream and return to a simmer. Return mushroom mixture to skillet. Adjust seasoning.
2.
Reheat sauce before serving. With sauce over low heat, add remaining 2 tablespoons butter if desired. Stir until blended into sauce; do not boil. Serve hot.
1
â
2
cups, 6 to 8 servings
The secret to this thick, rich, yet meatless sauce is to use vegetarian ground "meat" made of soy. Use it as a pareve spaghetti sauce, with or without cheese, or layer it with noodles and cheeses to make
Lasagne Kugel with Ricotta-Parmesan Filling and Rich Tomato Sauce
. You can keep it for 3 days in the refrigerator or store it in your freezer.
2 to 3 tablespoons olive oil
1 medium onion, minced
1
â
2
medium carrot, chopped
1 rib celery, chopped
12 ounces soy ground "meat"
2 pounds ripe tomatoes, peeled, seeded, and chopped, or two 28-ounce cans tomatoes, drained well
5 large cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano, crumbled
1
â
4
to
1
â
2
teaspoon hot red pepper flakes, if desired
Salt and freshly ground pepper, to taste
3 tablespoons tomato paste
1.
Heat oil in a medium, heavy stew pan or Dutch oven over medium heat. Add onion, carrot, and celery and cook, stirring, about 10 minutes or until onion is soft but not brown. Add soy meat and sauté over medium heat, crumbling with a fork, about 3 minutes.
2.
Add tomatoes, garlic, bay leaf, oregano, pepper flakes, salt, and pepper and bring to a boil, stirring. Cover and cook over low heat, stirring occasionally, for 20 minutes; if using canned tomatoes, crush them with spoon a few times. Discard bay leaf. Stir in tomato paste and simmer uncovered medium heat for 15 minutes, stirring often, until sauce is thick. Adjust seasoning.
