The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen


The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen

Bücher Details

  • Titel:The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen
  • Dateiname: the-mile-end-cookbook-redefining-jewish-comfort-food-from-hash-to-hamantaschen.pdf
  • ISBN: 18213030795448X
  • Datum des Hochladens: 2020-01-15
  • Anzahl der Seiten: 434 Seiten
  • Autor: Noah Bernamoff
  • Verlag: Noah Bernamoff

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Pressestimmen “With The Mile End Cookbook Noah and Rae seamlessly reinvent the recipes of our ancestors in a style that’s at once thoroughly modern and truly authentic. These are the cravings of our people —past present and thanks to Mile End of future generations too. Delicious thoughtful and utterly satisfying. L’Chaim!” –GAIL SIMMONS AUTHOR OF TALKING WITH MY MOUTH FULL: MY LIFE AS A PROFESSIONAL EATER“At long last my grandma’s Eastern European food gets the great chef treatment at Mile End. It’s the real deal only—Grandma and Ma please forgive me—maybe better. Happily and deliciously hamische. No more calls home with desperate pleas for that seder-saving brisket secret (burn the onions!).”–PETER KAMINSKY AUTHOR OF CULINARY INTELLIGENCE: THE ART OF EATING HEALTHY (AND REALLY WELL) Über den Autor und weitere Mitwirkende NOAH AND RAE BERNAMOFF opened Brooklyn’s Mile End Delicatessen in 2010. The New York Times dubbed it “a loving tribute to the deli tradition” and Zagat and New York magazine voted it New York’s best deli. Originally from Montreal and New York respectively Noah and Rae now live in Park Slope. Leseprobe. Abdruck erfolgt mit freundlicher Genehmigung der Rechteinhaber. Alle Rechte vorbehalten. Matzo 4 ¼ cups sifted all-purpose flour plus more as needed 1 teaspoon Diamond Crystal kosher salt plus more to top the matzo (optional) 2 tablespoons canola oil 3/4 cup plus 1 tablespoon warm water Preheat the oven to 500°F and place a pizza stone (ideally) or a 10-by-15-inch baking sheet on the bottom rack. In a large bowl mix together all the ingredients until they come together to form a dough. If the dough is sticky add a bit more flour. Divide the dough into 8 pieces. Flatten a piece slightly and pass it repeatedly through a pasta maker reducing the thickness each time until you reach the minimum setting. (Or you can simply roll the dough as thinly as possible with a rolling pin.) Repeat with the remaining dough pieces. Trim the flattened dough pieces so that they will fit snugly onto the pizza stone or baking sheet. Use a fork to prick holes in the surface of the dough. For salted matzo brush or spray the dough surface lightly with water and sprinkle with salt. Carefully slide the pieces of dough onto the pizza stone or baking sheet. Bake until the surface of the matzo is golden brown and bubbly 30 seconds or so. Using tongs carefully f lip the matzo pieces and continue to bake until the other side is browned and lightly blistered. (Keep careful constant watch to keep the matzo from burning; the exact cooking time will vary from oven to oven and will get a little longer with each subsequent batch.) Makes about 8 large sheets

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