The Art of Jewish Cooking (5 page)

Force the cheese through a food mill. Stir in the egg yolks, salt, matzo meal and butter. Add the sugar if you want to serve the knaidlach as a dessert, but omit if they are to be served in a dairy soup. Fold in egg whites and chill 30 minutes. Moisten hands; form mixture into 2-inch balls. Cook in boiling salted water 20 minutes or until they rise to the top. Drain. Serve in soup or as a dessert with sugar, cinnamon and sour cream. Makes about 18.

Beat the egg yolks and salt until thick. Fold into the egg whites, then gradually fold in the matzo meal. Chill 1 hour. Moisten hands; shape mixture into ½-inch balls. Cook in boiling salted water 20 minutes. Serve in dairy or meat soups. Makes about 16.

Beat together the egg yolks, salt, cayenne pepper, onion and fat until creamy; fold into the egg whites. Gradually fold the matzo meal into the egg mixture. Chill 1 hour.
Moisten hands and shape the mixture into ½-inch balls. Cook in a covered saucepan 30 minutes. Makes about 24.

Beat the eggs, salt and onion together. Stir in the potato flour, matzo meal and potatoes. Shape into 1½-inch balls. Cook in salted water 20 minutes or until they rise to the top. Drain. May be served with meat dishes, too. Makes about 18.

Have the butcher crack the bone. Carefully remove the marrow (there should be 2 to 3 tablespoons). Cream the marrow, then add the egg. Beat until mixture thickens. Stir in the onion, parsley and salt. Add the matzo meal, a tablespoon at a time until mixture is thick. You may not need all the meal. Chill 1 hour. Moisten hands and shape the mixture into very small balls. Cook in soup for 15 minutes. Makes about 24.

Jewish cookery stresses the value of fresh-water in preference to salt-water fish. The reasons are not difficult to ascertain, for fish cookery in the Jewish fashion is inherited largely from Poland, Czechoslovakia and Hungary, all inland countries which do not have access to salt water. Fish dishes, therefore, were created from what was available—carp, whitefish and pike, the locally caught fish. (If not available, use any firm-fleshed white-meat fish.)

There are many interesting and attractive ways of preparing dishes that keep well and provide delicious main courses for dairy meals or unusual first courses for a substantial dinner. Thanks to freezing techniques, almost all varieties of fish are now available throughout the country. Calorie counters will find fish appetizing and satisfying although low in calories and fat.

Combine the onions, beets, water, salt and pepper in a deep skillet. Place the fish in it. Cover, bring to a boil and cook over low heat 45 minutes, removing the cover after 30 minutes. Serve hot or chilled. Serves 6.

Combine the onions, carrots, celery, water, salt and pepper in a saucepan. Bring to a boil and add the fish. Cover and cook over low heat 30 minutes. Transfer fish to a platter and strain the stock.

Beat the egg yolks and lemon juice in a small saucepan. Gradually add the stock, mixing steadily. Cook over low heat, stirring steadily until it thickens, but do not let boil. Pour over the fish. Sprinkle with the parsley. Serve hot or cold. Serves 6.

Have the fish filleted but reserve the head, skin and bones. You may use any combination of fresh-water fish although this combination is most popular.

Combine head, skin, bones, and 4 sliced onions with 1 quart of water, 2 teaspoons salt and ¾ teaspoon pepper. Cook over high heat while preparing the fish.

Grind the fish and remaining onion. Place in a chopping bowl and add the eggs, water, sugar, meal and remaining salt and pepper. Chop until very fine; this is important for fluffy fish. Moisten hands; shape mixture into balls. Carefully drop into fish stock. Add the carrots. Cover loosely and cook over low heat 1½ hours. Remove the cover for the last ½ hour. Taste to correct seasoning. Cool the fish slightly before removing to a bowl or platter. Strain the stock over it, and arrange carrots around it. Chill. Serve with horseradish.

You can serve 12 people generously but the fish keeps for a few days so you might as well make this amount even for fewer people.

Grind the fish and onion. Transfer to a chopping bowl and add the soaked bread squeezed dry, 1½ teaspoons salt, ¼ teaspoon pepper and the egg. Chop until fine and smooth. Shape into 12 balls.

Combine the oil, sliced onions, green pepper, tomato sauce and remaining salt and pepper in a baking dish. Arrange the balls in it.

Bake in a 325° oven 45 minutes. Baste frequently. Serves 6.

Heat the oil in a deep skillet. Brown the onions in it. Arrange the fish over the onions and sprinkle with the salt and pepper. Add the tomatoes, lemon slices, water, vinegar, sugar and bay leaf. Cover and cook over low heat 35 minutes. Remove bay leaf. Serve hot or cold. Serves 6.

Melt the butter in a skillet. Brown the onions, then arrange the fish over them. Sprinkle with the paprika, salt and pepper. Add the water. Cook over low heat 45 minutes. Stir the sour cream into the sauce. Taste to correct seasoning and serve hot. Serves 4.

Mix the corn meal, flour, salt and pepper together. Dip the fish in this mixture, coating both sides well.

Heat half the oil in a skillet. Brown the onions in it. Remove onions and reserve. Add remaining oil to the skillet and brown the fish on both sides. Cover with the onions and cook 5 minutes. Serve hot or cold. Serves 6.

Melt half the butter in a skillet; cook the onion in it 5 minutes. Add the mushrooms and cook 5 minutes longer. Mix in the parsley, crackers, 1 teaspoon salt, ¼ teaspoon pepper and the thyme.

Split the trout for stuffing and stuff with the prepared mixture; sew the openings. Mix the flour with the remaining salt and pepper; roll the trout in it.

Melt the remaining butter in skillet; cook the trout in it over low heat, turning until browned on all sides. Bake 20 minutes in 350° oven. To serve, sprinkle with the lemon juice. Serves 4.

Cook the onion in the butter for 5 minutes. Sprinkle with the flour and gradually add the milk, stirring constantly until mixture reaches the boiling point. Add the salt, mustard, Worcestershire sauce, lemon juice, egg and halibut. Mix lightly and divide among 6 buttered baking dishes. Sprinkle with the bread crumbs.

Bake in a 350° oven 20 minutes. Serves 6.

Cut the halibut in ½-inch cubes to resemble bay scallops.

Mix together the flour, salt, pepper and paprika. Dip the cubes in the milk and then in the seasoned flour.

Cook the scallops in the butter over low heat, until browned on all sides. Serve with tartar sauce and lemon wedges. Serves 6–8.

Melt the butter in a baking dish. Arrange the salmon in it and sprinkle with the salt and pepper. Surround with the onion slices and bay leaf.

Bake in a 375° oven 15 minutes. Pour the cream over the fish and bake for additional 25 minutes, basting frequently. Serves 4–6.

Heat the oil in a baking pan. Sprinkle the fish with half the salt and pepper and place in the pan. Bake in a 425° oven 10 minutes. Add the tomatoes, mixed vegetables, potatoes, onions, garlic powder and remaining salt and pepper. Cover. Reduce the heat to 350° and bake an additional 40 minutes, removing the cover for the last 15 minutes. Serves 6–8.