Posts Tagged: recipe Results 254
Quivering cranberry slices melt into the meat and slowly caramelize to give this brisket its lovely character. The cranberry make it sweetish, but the onions help give it a wonderfully balanced taste. Make it the day before you are going to serve it. This recipe is adapted from the recipe of Roberta Greenberg, assistant to the rabbis at Temple Emanu-El.
I used to be embarrassed that this was my brisket recipe. It’s the first I ever cooked. It is never going to be the sophisticated brisket a superstar chef would brag about (Heinz chili sauce? Lipton Onion Soup Mix?) but it is insanely good: achingly tender, bathed in a sweet, rich, thick tomato-y sauce. Almost no prep time, and carrots to boot! No apologies necessary.
New Cookbook: “Modern Jewish Baker” by Shannon Sarna
New Food: Guava
One of the great gifts of the Syrian Jews to gastronomy is this meatball dish. Flavored with tamarind sauce [see “What Is Tamarind” below] and dried and frozen sour cherries, this sweet and sour keftes meatball recipe has been handed down for five generations in the family of Melanie Franco Nussdorf, a Washington lawyer who loves to cook the dishes of her ancestors, from Aleppo. We can tell that Melanie’s family recipe has been updated over the years, as it contains tomato paste, a relatively recent addition to Old World cooking. If you cannot find sour cherries, frozen Bing or dark sweet cherries will work just fine.
New Cookbook: “The Book Of Greens” by Shannon Sarna
New Food: Cardoons