Did you inherit bubbe’s best brisket recipe? Or did you create your own brisket that wows your family each year?
Rosh Hoshanah is right around the corner and we are looking for your best brisket recipe to feature as part of our High Holiday dinner menu!
Think your brisket beats all the rest? Email the recipe to firstname.lastname@example.org. Make sure to include the weight of the piece of brisket you use, how many it serves and the cooking time. If you have a photo of your beautiful brisket even better! And don’t forget to submit by September 5th to be considered.
The winner’s recipe will be featured on our blog as part of our special High Holiday menu and will also receive a copy of A Treasury of Jewish Holiday Baking – no perfect brisket should go out without a perfect dessert.
May the best brisket win!
I loved so much about my college experience at Smith College in Northampton, MA – the beautiful town, my diverse classmates and especially our unique tradition of Friday afternoon tea. But perhaps one of my fondest memories of my time at Smith was when I got to meet Julia Child, a Smith alumna.
In honor of Julia’s visit a special tea was hosted at the home of the President and students were invited to come share a snack and stories with the great chef. She was delightful: spunky and funny. The real treat of the tea party were the stories Julia shared of her time at Smith, all while she munched on tea sandwiches and sipped orange ceylon tea. I actually got to shake her hand and say hello; it was a moment I will never forget.
Each year Smith College celebrates Julia with special events and meals, and current students and alumnae alike celebrate her zest for life and food.
This week would have been Julia’s 100th birthday, and foodies and Julia lovers everywhere will be celebrating in her honor. From August 7th through August 15th, restaurants across the country will celebrate Julia’s 100th birthday with special events and menus, particularly at a number of prominent restaurants here in New York City.
And of course you can always whip up one of her classic recipes. If you’re assuming Julia’s France-centric recipes aren’t kosher-friendly, think again! You can whip up this Kosher Boeuf Bourguignon featured on Jew and the Carrot to celebrate the great Julia’s birthday, no bacon necessary.
My mom used to say that anyone who needs to tell you how wealthy or smart they are, probably isn’t. And that’s the best way I can describe Jezebel, the latest trendy Kosher restaurant to hit the NYC city scene. It is very trendy, and they’ll be happy to tell you so, but food and service seems to suffer at the hands of Soho hipness.
Grub Street categorizes Jezebel as part of the “Jewish-food trend,” but I would separate Jezebel very distinctly from the Jewish-food trending of Gefilteria, Kutschers Tribeca, Mile End Deli and Jack’s Wife Frida, where updated Jewish food takes center stage. Jezebel aims to be cooler-than-thou and kosher but its menu and décor doesn’t feature anything overtly Jewish (unless you count the superimposed faces of Barbara Streisand and Jon Stewart) which I assume is intentional. Kutschers, Gefilteria and others all celebrate traditional foods such as schmaltz (rendered chicken fat), sustainable gefilte fish, smoked meats and fish and the beloved matzo ball soup all while giving the foods a modern twist.
Ha’artez recently heralded that Gefilteria is “bringing sexy back” with their updated takes on the traditional Jewish dish and even Bartenura Moscato wine is garnering unexpected attention from rappers such as Drake and DJ Khaled as The Jew and the Carrot reported earlier this week.
You won’t find a Moscato “Bartini” on Jezebel’s drink menu, but you do have your choice of $18 cocktails and $20 appetizers. I am loving the Jewish food trend, but must admit, I may never be cool enough for overpriced Kosher food downtown. So pass me some Moscato.
I am sure we’ve all had our share of hamburgers, hot dogs and other grilled treats this summer, but how about a Southern style barbecue Shabbat!
And what Southern themed meal would be complete without collard greens? Thankfully The Food Network has a vegetarian version – so instead of 1 Tbsp olive oil plus 1 Tbsp butter just use 2 Tbsp olive oil to make this pareve.
Admittedly this recipe for Barbecued Brisket and Burnt Ends will take you a long time, but no pain no gain – if you want some authentic barbecued brisket you are gonna have to put in some time! Serve a simple Green Bean and Tomato Salad with Tarragon Dressing on the side.
Shabbat Shalom and happy cooking!