ASHKENAZI CUISINE: IDENTITY, MEMORY, AND CULTURE
Leah Koenig, Michael W. Twitty, and Jeffrey Yoskowitz
September 9, 2020
WEBSITES AND SOCIAL MEDIA
Jewish Food Experience
The Cooking Gene
The NPR report on “Gefilte Fish Line”
You have just answered a questionI’ve had for a long time – could not understand why lookout, sesame candies, and halvah were eaten by New York Ashkenazi – thanks.
I love cholent.
is there really tzimmes without prunes?
Yes my Mom was polish and her tzimmis was carrots only
kasha and bow ties figured prominently in my first date as a 15-year-old, I was mortified when the kasha kept spilling off the plate onto the table
blintzes with almost no flour, matzo meal or potato starch in the egg batter
oops, I had sent my earlier text to panelists only.I added kugel–potato and lokshen (noodle), savory and sweet. And babka and apple cake.
matzo meal pancakes
cholent is similar to Brazilian feijoada
Mandel bread and rugelach!
Just had Falafel for lunch from Taim which opened today in Dupont Circle. Not Ashkenazi per se, but still relevant! $5 for everything on their menu today!
beigels not bagels…. is it just a London thing?
My grandma made stuffed helzel
Yes, just a London thing.
beigels yes – not just a London thing
Pogach from Hungary!
flodni Hungarian Jewish cake
My Bubbi said Beigels
Flódni layer cake!!!
Re kugel, there is afleischich kugel with apple and raisin and eggs and cinnamon if I am remembering correctly. There is also dairy lokshen kugel.
my mom made stuffed helzel every friday
.. I hate autocorrect
I remember my Bubbie making “Tchav” (variety of spellings and pronunciations “shavay”), which I think was served cold. Haven’t seen since I was a kid.HELP!!!
beigels quite different from US bagels
bialys versus bagels,
what is helzel
I ate flodni at Rachel in Budapest
I make my own shmaltz – learned from my Mom.
the chicken skin around the neck, opened and stuffed with an onion flour mixture, sewn up and roasted next to chicken
Kamish (Mandel bread)
black/white cookies…NY Ashkenazi
Mandel brot and noodles with cottage cheese
“In 1944 after my brother was born my father started a cherry slivovitz with grain alcohol and bing or sour cherries and sugar, I believe.
He brought it to serve at the Kiddush lunch after my brother’s bar mitzvah.
When my mother and I went to the kitchen to get the lunch on the tables after the service, we found the hired help passed out drunk on the floor and the slivovitz gone”
Don’t forget chopped herring….
has no one said lutkas?
best thing about pickled herring was the onions.
great slivovitz story!
my mom always added extra onions to the herring jar
What is maigele?
only my grandfather could make good chicken soup;his reward at the table (which the others never would have wanted) was that he could eat (meaning suck on) the chicken feer.
Maigele is the chicken neck stuffed with a breadcrumb/onion mix – I remember my Booba doing it every week…..the sewed up the neck skin…
If I heard Leah correctly, she said that potato dumplings were Hungarian. However, I’m Jewish Polish and we make our version of gnocchi called kopitkes.
What about matzah?!
In present-day Poland, grocery stores sell Challah and Matzah – they have entered the culture – and many or most present-day Poles probably have no idea these were Jewish foods
Chicken feet are ESSENTIAL. Years ago in Mass. they were free because no one else wanted them. Now I live in California and I have to purchase them because so many different cuisines use them.
yes we caled them Jaggedes!
My mom made those and called them Blueberry Bilkelach
brick lane beigel bakery
Sokolov wrote a great Jewish Cook Book
What about Jewish deli ‘tongue’? It’s not kosher, but Jewish style….from my childhood at Barry’s Deli in Waban, Ma (part of Newton, MA)
Lekach – honey cake – esp as we are near Rosh Hashana.
tongue isn’t kosher?
eiglach – the little eggs (unborn/unhatched) floating in the chicken soup
Never my favorite but one shouldn’t overlook biallies.
Huluptches (spelling?) stuffed cabbage
Yes, tongue is kosher….
..gefilte fish with wasabi
Yes, Lekach – thanks for reminding me. I can hear my mother’s voice when I see the word!
“There is an interesting book called Recipes From Auschwitz by Dr. Alex Sternberg…
it is basically a memoir, a story of his mother’s survival in the concentration camp, but included Hungarian recipes that the women discussed there to help keep them “”connected and alive”””
where did stuffed cabbage originate from?
stuffed cabbage – very popular Polish dish, I’m guessing it’s Polish in origin, not sure
Reminding me of my children’s favorite Chicken Soup made by their beloved grandfather, Sam called ” Sam’s Soup”made with lots of mashed carrots and love……
dill was a key ingredient in soups by my Polish Jewish grandma
Sorry prakas ARE stuffed cabbage
There’s a cucumber salad (with sour cream and vinegar and sugar?).My mother made it. Not sure what she called it. I re-discovered it when I stayed in Poland.
it’s called mizeria in Polish, which can also mean a situation when things are not going well
holubtsi (various spellings) or stuffed cabage.Often find it in Russian restaurants
anything with sour cream seems Jewish to me.
stuffed cabbage is said to originated in roumania there is called Halushka
Garlic is manna from heaven
Cholent comes from the French word for heat chaud.
97 Orchard is an interesting cultural read
best ashkenazie cookbook?I received Ray Sokolov Jewish cookin.
honey and apple
matzo kugel; fried matzo
Wise Sons Deli in SF just bought Beauty’s Bagels (Montreal style) in Oakland…a result of Covid closures.
Lisa, the best advice is to cook it low and slow. I actually cook mine twice — and I put gravy in between each slice. (The second cook is at 200 degrees for at least 6 hours.)
for fish hashana: kugel, brisket with leaves and plums, honey cake
I highly recommend watching DELI MAN for a wonderful addition to this. (warning- eat first!)
gefilte fish=quenelles in France!
if you want more Jewish food info go to the Unorthodox podcast and look for their 100 Greatest Jewish Foods book.
Schav is a sorrel soup.