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Not your Mama's Matzah

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Josephus ’ s  Homemade   Matzah Original post 4/15/2013 Works of Flavius Josephus Makes Two-Three round Matzah ’ s Josephus Flavius  was a famous Jewish historian of the first century at the time of the Second Temple destruction. If Josephus had come across this Matzah recipe, he would have included it in  his writings.....WHY? BECAUSE IT'S THAT GOOD!!! In-Addition to the ingredients listed above have some cheesecloth standing by, Olive oil, and some salt. Also as an option, you can use Non-Gluten flour, which I often use for my friends.  How to Roast Garlic at the bottom of the page. Optional- Use Schmaltz and Gribenes . Saute your onions in Schmaltz and add your Gribenes at the end. Instead of using Olive oil in the recipe, use Schmaltz for everything. Preheat your oven to 500 degrees. If you have a pizza stone, use it.  Alternatively, use some unglazed ceramic tiles. Use a cookie tray...

Schmaltz & Gribenes

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Liquid Schmaltz What is  Schmaltz  you ask? It's our secret weapon for making things taste great. Yes, that's right; it's our liquid gold that we add to just about anything; well, I do if I want to make the stereotypical Jewish food taste good. Healthy, probably not, but anything used in moderation is okay for you.  Solidified Schmaltz  Non-Jewish people may not be familiar with Schmaltz, so allow me to give you an analogy. Schmaltz is to the Jew as Lard is to the Gentile.  Gribenes  are the by-product of the culinary masterpiece we call Schmaltz.  HOW TO MAKE SCHMALTZ & GRIBENES        Collect skin and fat from chickens. I usually de-bone chicken thighs, use the meat in another dish, and save all the skin and fat. Note: I make this stuff at least 1-2 x a month. When I buy chicken, I always cut off excess fat or skin. As the above picture shows, I plac...