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Thursday, May 3, 2018

Jewish American Cooking

Bagels, lox, kasha varnishkes, and egg creams are trendy Jewish American dishes. It seems that the Jewish culture is being assimilated with the American society. The Jewish dishes of old and new are being desired and shared with others bringing the Jewish custom of food alive again.

Many foods that are considered Jewish originated in Eastern Europe where most Jewish immigrants came to the United States during the first half of the 1900s. Recipes of that region were often simple and hearty. The recipes would contain plenty of fat but was not highly spiced. Main dishes were mainly meat and poultry based. NO pork was ever eaten by the Jewish people. Traditional dishes included blintzes, cheesecake, and noodle pudding. Meat and vegetables were cooked until done and veggies were limp. Jewish dishes that were from the meat and vegetable combos include chicken soup, matzo balls, potato pancakes, chopped liver, beef and barley stew, dumplings and beet soup.

The newer recipe with Jewish influence were made lighter and lower in fat. Middle Eastern food traditions from Israel began to influence the Jewish American food. Hummus was one dish that was combined into the culinary dishes 

Mother's Chicken Soup

  • 4 boneless, skinless chicken breasts, cubed (traditional chicken soup would use whole chicken with bones, cut up)
  • 2 stalks of celery, cut into pieces about 2 inches long
  • 1 large onion, halved
  • 1 medium carrot, split in half lengthwise and cut into pieces about 2 inches long
  • 1 parsley root (looks like a baby parsnip) scrubbed and cut into 2-inch pieces (cutup turnip or parsnip may be substituted)
  • Handful parsley leaves, chopped (optional)
  • 1 teaspoon salt

  1. In a large pot, add the chicken and enough water to cover. Bring the water to a boil.
  2. Add the vegetables and reduce heat to medium. Simmer for an hour, stirring occasionally.
  3. When the soup is done, remove the chicken and vegetables onto a plate with a slotted spoon.
  4. Throw out the celery and onions; cover and refrigerate the rest.
  5. Pour the soup through a strainer or colander into a large bowl or other container.
  6. Cover and refrigerate several hours or overnight.
  7. Skim the fat off the top before heating and serving.
  8. Serve soup with noodles, rice, or matzo balls. Garnish with chopped parsley leaves if desired.
Serves 6.

recipe source here

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