![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Recipes for Cholent
By request!
(For those of you going "recipes for whatnow?": Cholent.)
These are not so much recipes as vague descriptions. It's about as specific as I ever get.
My standard cholent:
You want to start doing this maybe two hours before Sabbath starts. That way it gets done close to an hour before and gives you some time to finish other things.
Fry up some chopped onions in a tiny bit of oil until they're starting to go brown. Take your stew beef and brown it in the same pan with the onions, over high heat. Dump this mess o' brown into the bottom of the crock-pot.
Peel your potatoes -- maybe five or six of them, depending on size -- and cut them up into quarters or eighths, depending on size. A potato about the size of your fist goes into quarters. Drop these on top of the browned meat and onions. Any other root veg you're using goes in now; I'll sometimes use sweet potato, one big one, and either two very small onions (halved) or one large leek (cut into 1.5-inch lengths, halved, rinsed really really well).
Add about 2/3 cup of mixed dry beans (small red beans, pink beans, pinto beans, maybe black beans, maybe lentils) and about the same amount of barley. You may want to soak the beans in hot water first, or not -- I've done it both ways and don't see a huge difference. Definitely rinse them first, though.
Now for seasonings! Honey is a must, as is either fresh garlic or garlic powder. Salt, black pepper. Paprika is good. Onion soup mix is good. Sometimes cumin. Maybe ground sage and/or rosemary.
If you're going to add a kishka, now's the time to do it. Just ease it in on top of the seasonings.
And finally: cooking liquid. A cup or three of beer or red wine adds nice flavor; water for the rest, and keep adding until either everything in the crock-pot is covered or the pot's about to overflow.
Cover the pot, turn it on low heat, and ignore it until lunchtime the following day.
This past weekend's Improv Cholent:
One really really big onion, cut in ... sixteenths, I think ... and thrown into the bottom of the crock pot. Rather a lot of stew beef thrown in on top of that.
Two largeish yams, peeled and cut up. Two smallish parsnips and two very small turnips, ditto. Two tubes of Manischewitz bean soup blend, one lima-bean-and-barley, one black-bean-and-lentil. A few generous dollops of a cranberry-apple-walnut chutney we found in the kosher supermarket and could not alas bring home with us, so I have forgotten the brand name. Several shakes of Emeril Essence spice blend, and several of Pereg soup spice blend. About a cup of dry red wine.
Water enough to fill the crock-pot. And again, cover and ignore until lunchtime the next day.
Num. :)
(For those of you going "recipes for whatnow?": Cholent.)
These are not so much recipes as vague descriptions. It's about as specific as I ever get.
My standard cholent:
You want to start doing this maybe two hours before Sabbath starts. That way it gets done close to an hour before and gives you some time to finish other things.
Fry up some chopped onions in a tiny bit of oil until they're starting to go brown. Take your stew beef and brown it in the same pan with the onions, over high heat. Dump this mess o' brown into the bottom of the crock-pot.
Peel your potatoes -- maybe five or six of them, depending on size -- and cut them up into quarters or eighths, depending on size. A potato about the size of your fist goes into quarters. Drop these on top of the browned meat and onions. Any other root veg you're using goes in now; I'll sometimes use sweet potato, one big one, and either two very small onions (halved) or one large leek (cut into 1.5-inch lengths, halved, rinsed really really well).
Add about 2/3 cup of mixed dry beans (small red beans, pink beans, pinto beans, maybe black beans, maybe lentils) and about the same amount of barley. You may want to soak the beans in hot water first, or not -- I've done it both ways and don't see a huge difference. Definitely rinse them first, though.
Now for seasonings! Honey is a must, as is either fresh garlic or garlic powder. Salt, black pepper. Paprika is good. Onion soup mix is good. Sometimes cumin. Maybe ground sage and/or rosemary.
If you're going to add a kishka, now's the time to do it. Just ease it in on top of the seasonings.
And finally: cooking liquid. A cup or three of beer or red wine adds nice flavor; water for the rest, and keep adding until either everything in the crock-pot is covered or the pot's about to overflow.
Cover the pot, turn it on low heat, and ignore it until lunchtime the following day.
This past weekend's Improv Cholent:
One really really big onion, cut in ... sixteenths, I think ... and thrown into the bottom of the crock pot. Rather a lot of stew beef thrown in on top of that.
Two largeish yams, peeled and cut up. Two smallish parsnips and two very small turnips, ditto. Two tubes of Manischewitz bean soup blend, one lima-bean-and-barley, one black-bean-and-lentil. A few generous dollops of a cranberry-apple-walnut chutney we found in the kosher supermarket and could not alas bring home with us, so I have forgotten the brand name. Several shakes of Emeril Essence spice blend, and several of Pereg soup spice blend. About a cup of dry red wine.
Water enough to fill the crock-pot. And again, cover and ignore until lunchtime the next day.
Num. :)
no subject
no subject
no subject
no subject
I just have to figure what to sub for beef to make it veggie. It seems like it would need a "somthing chewy and savory". Maybe seitan...
Thank you kindly. :)
no subject
no subject
no subject
When I worked on East 30th Street,there roadway and Sixth Avenue that served the best cholent I've ever tasted. Unfortunately, one day they just closed up shop and were gone. I've been looking for a good cholent recipe ever since, and you rekindled that desire. Will have to try your recipe, and a few others. If any of them taste like the one I remember, I will post it.