"Bacon is the candy of meat."

Monday, September 21, 2009

L'Shana Tovah, all of youse!

I somehow accidentally managed to make the best Rosh Hashanah dinner of my life this weekend. First, I didn't buy a brisket until Friday afternoon, and never made it to the good kosher butcher with the first cut brisket, but just bought the only big one they had in the supermarket. On Saturday, I cut up a large number of onions, seared the brisket on both sides with salt and paprika, and doused it liberally with the onions, Worcestershire sauce, red wine, garlic, and pepper. That braised its way into pure meaty nirvana -- for once holding together in beautiful slices and not falling apart when I cut it.

With that I made kasha varnishkes, also with plenty of onions, and for once did not overcook the bowties. I also made a carrot and sweet potato tsimmes that came out fantastic, much to my surprise because it was really improvised. I had no prunes, so I used raisins, and instead of honey, grated orange and lemon zest, and orange juice for sweetening, I used orange marmalade, brown sugar, and orange juice. It came out sweet and tangy and neither watery nor dry. I wonder if I can ever replicate this feat. The secret ingredient may have been my grandmother's enamel dutch oven, which was just the right size.

For dessert we had brown sugar-apple cake with vanilla ice cream, right out of the oven. I know, it's not honey (again) but it was a sweet ending anyway.

2 comments:

mamele said...

ooh, sounds awesome. and happy 5770 to you too!

there's a piece on tablet in which bill telepan makes pasta sauce with leftover brisket.

i want your kasha varnishkas (sp?) recipe!!

Mlle Gateau said...

I got the kasha varnishkes right out of Joan Nathan's Jewish Cooking in America.

1.Slice 2 large onions in rounds and saute in 2 tbs. margarine chicken fat in a heavy frying pan (that has a cover) until golden. Set onions aside.

2. Beat 1 egg in mixing bowl and stir in 1 cup medium or coarse (I use coarse) kasha, mixing until all grains are coated. Put kasha in the same frying pan and stir over high heat, breaking up the clumps with a wooden spoon for 2-4 min. until the egg has dried and the kernels brown and mostly separate.

3. Add 2 cups water or bouillon, salt & pepper, bring to boil. Add the onions, cover tightly, and cook over low heat for 10 min. It may take another 3-5 min. to make sure the liquid is absorbed and kernels are tender.

4. Meanwhile, cook 3/4 lb. bowtie pasta until al dente.

5. Stir all together, correct seasoning. You can add more fat if needed, and sprinkle with chopped parsley or coriander if desired.