Jewish Cooking

In this definitive volume of Italian Jewish recipes

Classic Italian Jewish Cooking
Author: Machlin, Edda Servi (A)

Publisher: Ecco
Format: Hardcover

List Price: $29.95

ISBN-13: 9780060758028
ISBN-10: 0060758023
Language: English
Pages: 418

This book is part of our Judaica collection.

Overview:

In this definitive volume of Italian Jewish recipes, Edda Servi Machlin, a native of Pitigliano, Italy, a Tuscan village that was once home to a vibrant Jewish community, reveals the secrets of this delicate and unique culinary tradition that has flourished for more than two thousand years. Here you'll find recipes for the quintessential Italian Jewish dishes - from Goose "Ham," Spicy Chicken Liver Toasts, and Jewish Caponata to Sabbath Saffron Rice, Purim Ravioli, and Tagliatelle Jewish Style (Noodle Kugel). Selected from Edda Servi Machlin's three books on Italian Jewish cuisine and filled with memories from her birthplace, this rare collection of more than three hundred recipes is a tribute to a rich cultural heritage and a rare gift to food lovers.

Jewish Cookbooks

Blech

Blech: size: 18" x 26" [approx] covers four burners on a conventional stove. Adjust a single range burner to its lowest flame, fill with water, and cover. Since this a "K'deirah" not a blech", Yad Soledet Bo' does not restrict you from using the entire top surface of the un-Blech to heat your meal.

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Blintz Soufflé w/Cherry Sauce (D)

Blintz Soufflé w/Cherry Sauce (D)
Source: "Here's Cookin' At You" (Sisterhood Beth Tikvah New Milford Jewish Center)
Serves: 6

• 1/4 pound butter
• 1 dozen frozen cheese blintzes
• 4 eggs
• 1 cup sour cream
• 1 tsp. vanilla
• 1/2 cup sugar
• Dash of salt
• 2 tbsp. orange juice or Grand Marnier

Sauce:

• 1 can cherry pie filling
• 1/2 cup orange marmalade
• 1/2 cup sherry

Melt butter in large baking dish. Add blintzes.

Beat eggs, sour cream, vanilla, sugar, salt, and juice. Pour over blintzes. Allow to stand in refrigerator 1 hour or overnight.

Bake in 350°F oven for 40 minutes or until set and brown.

Mix sauce ingredients together and serve over soufflé, if desired.

Poster's Notes: I like to serve the sauce warm so that it doesn't chill the soufflé.

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Blintz Soufflé with Blueberry Sauce

Blintz Soufflé with Blueberry Sauce (Dairy, Tried 'N True)
Serves: 8

Filling Ingredients:

• 1 8-oz. package cream cheese
• 1 pint ricotta cheese
• 2 egg yolks
• 1 tbsp. sugar
• 1 tsp. vanilla

Blintz Batter Ingredients:

• 1/2 cup butter, softened
• 1/3 cup sugar
• 6 eggs
• 1 cup flour
• 2 tsp. baking powder
• 1-1/2 cups plain yogurt
• 1/2 cup orange juice

Blueberry Sauce:

• 1/4 cup sugar
• 1 tbsp. flour
• 1 pinch salt
• 1 cup water
• 1 tsp. fresh lemon juice
• 1 cup blueberries
• 1/2 tbsp. unsalted butter
• 1/4 tsp. cinnamon, optional

In small bowl, beat cream cheese until smooth. Add Ricotta cheese, egg yolks, sugar, and vanilla. Mix thoroughly and set aside. In a separate bowl, cream butter and sugar. Add eggs and beat well. In third bowl, mix flour and baking powder. Add to egg mixture alternately with yogurt and orange juice. Stir only until moistened.

Pour half of batter into a buttered 9x13" glass baking pan. Spread cream cheese filling evenly over batter. Filling will be thick. Cover with remaining batter.

Bake in preheated oven at 350 degrees for 50 minutes or until done and slightly golden on top. Slice into 8 serving portions.

In a saucepan, combine sugar, flour, water, salt, and lemon juice. Cook until mixture thickens slightly.

Add the blueberries and cook over moderate heat, stirring for one minute.

Remove from heat, add butter, and stir until melted. Add cinnamon (if desired) and stir. Spoon sauce over each portion.

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