r/JewishCooking

I made a German-Jewish radish salad with radishes harvested from my community garden plot, which I planted at the end of March. The salad is crunchy, vinegary, slightly pickled, and very refreshing! It goes well on bread, in salads, or in rice bowls.

I then pickled the remaining radishes with water, apple cider vinegar, fennel seeds, and dill.

The recipe is from the German Jewish cookbook, although I doubled the amounts since I had over two pounds of radishes: https://www.amazon.com/German-Jewish-Cookbook-Recipes-History-Cuisine/dp/1611688736

1 lb red radishes

1 teaspoon salt

2 tablespoons apple cider vinegar

Black pepper

2 tablespoons finely chopped parsley

2 tablespoons vegetable oil

1. Trim the radish tops and bottoms, and cut the radishes into very thin slices.

2. Put a colander on a plate. Spread the radish slices in the colander and toss with the salt, to distribute it evenly.

3. Put a small plate on top of the radishes and place two cans of food on top of the plate to weigh it down. Let sit for one hour.

4. Remove the cans and press down on the plate to remove any remaining liquid, and then press down on the radishes again. Empty the liquid that has collected on the plate under the colander. Put the radishes in a serving bowl.

5. Combine the vinegar, black pepper, oil, and parsley in a small bowl.Pour this dressing over the radishes and toss well. Enjoy!

Just a Little Sweettreat, for my GF to bring on her First work day in the new Job

Air fry Schwarma chicken thighs with asparagus

My cousin says to bake with marinara. I don't know how I feel about that.

Hummus, labne, salad, cheese, schug, eggs, grapes, toasted challah (some burnt 🫣)

Shabbat shalom, friends! Have a lovely week 💕🤗

Pashtida is an Israeli crustless quiche / dairy casserole that appears in many permutations.

This one, which comes together very easily, is made with sweet corn, eggs, mozzarella, feta, cottage cheese, scallions & fresh basil (plus a little flour + baking powder), baked in a breadcrumb-coated dish and topped with thinly-sliced shallots and sesame seeds. It’s really good! Recipe from Ruhama's IG.

(I made the full recipe; turns out this small Staub baker - 7.5”x6”/1.05 qt - holds exactly half a 9"x13" recipe, so I baked half and froze the remaining batter to save for Shavuot!)

Just potato onion and oil

I used a combo of russet, Yukon gold, and yellow potatoes, 2 medium onions, 6 eggs, and matzo meal (s&p to taste). Heated oil in the pyrex dish before dumping in the mix, spreading it evenly, then put more oil on top (just enough to brush on).

It came out so dense, it is like a brick. Sides (top and bottom) are crispy and it was sort of creamy inside, but tonight when I reheated, it could break a window.

I didn't grow up with potato kugel. Im from a "why eat potato kugel when latkes exist" family. My veggie kugel and noodle kugels are what I'm known for, but this was a fail. It did taste great, but too dense by a lot. What did i do wrong? Yes I squeezed the water, and the consistency seemed right (like latkes)...but I could use a bit of help.

1st Pic

Proofed 2 hrs, punched down braided and proofed again for 45 min , break was fluffy and tasty but bread looks stretched

2nd pic Proofed 2 hours, braided, no second proof, bread was dense, not as fluffy ):

How can I get my challah in my 1st to look like my 2nd, but maintain the fluffiness.

What am I doing wrong??