Cooking Technique

Collection by Nino Shaya Weiss • Last updated 6 weeks ago

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Nino Shaya Weiss
arranging fish in a pot for gefilte fish Gefilte Fish Recipe, Fish Patties, Matzo Meal, Jewish Recipes, Fried Fish, The Dish, Beets, Food Processor Recipes, Fries

Two Old Vienna “Gefilte Fish” Recipes: One Fried & One Poached “Rabbi” Style, Stuffed Back Into Carp Steaks With Its “Kapl,” Red “Chrain” And Jellied “Yoich” (Recipes) #Neugröschel

Famed New York Times food critic Mimi Sheraton once wrote that gefilte fish, Yiddish for "stuffed fish"—nowadays served as poached or fried oblong fish

Rabbi’s style “gefilte fish” is carp forcemeat mixture stuffed into the hollow parts of the carp slices. Rabbi’s style means that this is a “chushaveh” dish, a dish for important people, for someone with high status like the rabbi of the community. But everyone can feel important. I made Michaela tie the fish steaks together but this step is really not necessary. It’s just that I’m always scared that the stuffed steaks will open up. Michaela obviously never ever did that before… and they… Gefilte Fish Recipe, Fish Patties, Matzo Meal, Jewish Recipes, Rabbi, Fried Fish, Carp, Steaks, The Dish

Two Old Vienna “Gefilte Fish” Recipes: One Fried & One Poached “Rabbi” Style, Stuffed Back Into Carp Steaks With Its “Kapl,” Red “Chrain” And Jellied “Yoich” (Recipes) #Neugröschel

Famed New York Times food critic Mimi Sheraton once wrote that gefilte fish, Yiddish for "stuffed fish"—nowadays served as poached or fried oblong fish

Lace the top of the cake and brush with egg-wash. Egg Wash, Pastry Shop, Layers, Apple, Cooking, Cake, Desserts, Food, Cake Shop

Vienna’s “Fächertorte”—Jewish Budapest’s “Flódni” Layer Cake in Disguise. #RachelRaj #Demel

"FÄCHERTORTE," says the white-aproned waitress at Vienna's Demel Konditorei (German for pastry shop) from behind the magnificent display case of one of the world's best Viennese cake and torte selections. "Fächertorte, which translates as 'fan-cake,' is a house specialty," she explains, while pointing at the little sign in front of one of the famous creations. She repeats the word fächertorte several times, in a purposefully exaggerated voice, for the benefit of giggling American tourists…

Fill with the poppy-seed mix. Then the walnut filling. Top with the marinated apples. Finish with a couple of dollops of thick plum jam. Plum Jam, Pastry Shop, Apples, Poppy, Fill, Layers, Couple, Tea, Cooking

Vienna’s “Fächertorte”—Jewish Budapest’s “Flódni” Layer Cake in Disguise. #RachelRaj #Demel

"FÄCHERTORTE," says the white-aproned waitress at Vienna's Demel Konditorei (German for pastry shop) from behind the magnificent display case of one of the world's best Viennese cake and torte selections. "Fächertorte, which translates as 'fan-cake,' is a house specialty," she explains, while pointing at the little sign in front of one of the famous creations. She repeats the word fächertorte several times, in a purposefully exaggerated voice, for the benefit of giggling American tourists…

The three fillings of the Fächertorte: apple, walnut, and poppy-seed. The latter two are not very tasty before they are baked together with the other fillings in the oven. Not shown here, is the fourth filling called powidl, the local specialty plum jam. Plum Jam, Pastry Shop, Poppy, Oven, Layers, Apple, Baking, Cake, Desserts

Vienna’s “Fächertorte”—Jewish Budapest’s “Flódni” Layer Cake in Disguise. #RachelRaj #Demel

"FÄCHERTORTE," says the white-aproned waitress at Vienna's Demel Konditorei (German for pastry shop) from behind the magnificent display case of one of the world's best Viennese cake and torte selections. "Fächertorte, which translates as 'fan-cake,' is a house specialty," she explains, while pointing at the little sign in front of one of the famous creations. She repeats the word fächertorte several times, in a purposefully exaggerated voice, for the benefit of giggling American tourists…

To chop up the fines herbes (chives, chervil, tarragon, and parsley) Michaela insisted on using our vintage mezzaluna knife. Gefilte Fish Recipe, Fish Patties, Matzo Meal, Jewish Recipes, Fried Fish, Parsley, Jelly, Food Processor Recipes, Fries

Two Old Vienna “Gefilte Fish” Recipes: One Fried & One Poached “Rabbi” Style, Stuffed Back Into Carp Steaks With Its “Kapl,” Red “Chrain” And Jellied “Yoich” (Recipes) #Neugröschel

Famed New York Times food critic Mimi Sheraton once wrote that gefilte fish, Yiddish for "stuffed fish"—nowadays served as poached or fried oblong fish

simmering gefilte fish Gefilte Fish Recipe, Fish Patties, Matzo Meal, Jewish Recipes, Fried Fish, The Dish, Beets, Food Processor Recipes, Fries

Two Old Vienna “Gefilte Fish” Recipes: One Fried & One Poached “Rabbi” Style, Stuffed Back Into Carp Steaks With Its “Kapl,” Red “Chrain” And Jellied “Yoich” (Recipes) #Neugröschel

Famed New York Times food critic Mimi Sheraton once wrote that gefilte fish, Yiddish for "stuffed fish"—nowadays served as poached or fried oblong fish

rolling up fish forcemeat mixture for gefilte fish slices Gefilte Fish Recipe, Fish Patties, Matzo Meal, Jewish Recipes, Fried Fish, The Dish, Jelly, Food Processor Recipes, Steak

Two Old Vienna “Gefilte Fish” Recipes: One Fried & One Poached “Rabbi” Style, Stuffed Back Into Carp Steaks With Its “Kapl,” Red “Chrain” And Jellied “Yoich” (Recipes) #Neugröschel

Famed New York Times food critic Mimi Sheraton once wrote that gefilte fish, Yiddish for "stuffed fish"—nowadays served as poached or fried oblong fish

grinding carp onion kaiser rolls and carottes for gefilte fish Gefilte Fish Recipe, Fish Patties, Matzo Meal, Jewish Recipes, Fried Fish, Grinding, Carp, The Dish, Food Processor Recipes

Two Old Vienna “Gefilte Fish” Recipes: One Fried & One Poached “Rabbi” Style, Stuffed Back Into Carp Steaks With Its “Kapl,” Red “Chrain” And Jellied “Yoich” (Recipes) #Neugröschel

Famed New York Times food critic Mimi Sheraton once wrote that gefilte fish, Yiddish for "stuffed fish"—nowadays served as poached or fried oblong fish

The pancake inverted to the cutting board. I'm about to make a mess out of the emperor's pancake by cutting with two knives in order not to destroy it too much. Cross the knives like sabers which is kind of apropos for a pancake named after an Austro-Hungarian ruler. Damson Plum, Souffle Pancakes, Fruit Compote, Austro Hungarian, Pastry Shop, Emperor, Ruler, Stew, Knives

“Kaiserschmarrn,” Vienna’s Shredded Soufflé Pancake: The Emperor’s Light & Fluffy “Mess” With A “Roasted” Fruit Stew at Pre-Holocaust Kosher Restaurant Neugröschel (Recipe). #Sisi #Torberg

Kaiserschmarrn is the epitome of Vienneseness—and there's nothing like this thick fluffy scrambled crêpe whispering golden imperial Vienna in your ears! From

The imperial soufflé pancake as it comes out of the oven before it becomes a mess. This it how it looks like after 20 minutes at Damson Plum, Souffle Pancakes, Fruit Compote, Pastry Shop, Creme Fraiche, Stew, Roast, Dishes, Cooking

“Kaiserschmarrn,” Vienna’s Shredded Soufflé Pancake: The Emperor’s Light & Fluffy “Mess” With A “Roasted” Fruit Stew at Pre-Holocaust Kosher Restaurant Neugröschel (Recipe). #Sisi #Torberg

Kaiserschmarrn is the epitome of Vienneseness—and there's nothing like this thick fluffy scrambled crêpe whispering golden imperial Vienna in your ears! From

Roasted garlic will exsude a penetrating succulent aroma in your whole kitchen. Be very carefull not to let it brown too much, or it will get bitter. You could add a few extra cloves and taste them as you go, to get to your liking. Raw Garlic, Wild Garlic, Garlic Oil, Garlic Sauce, Roasted Garlic, Matzo Meal, Jewish Recipes, Fried Potatoes, Steak Recipes

The Garlic People’s (aka The Jews’) Steak: A Roasted Garlic Take on Vienna’s Classic “Vanilla” Steak (Recipe). #GarlicSteak #VanilleRostbraten #♥קנאָבל

If I use the term "garlic people," does this sound anti-Semitic? In Gil Marks' Encyclopedia of Jewish Food, the author notes that "historically, the addition of

Roast the cloves of garlic with fresh thyme in premium quality organic olive oil (here I used an over the top expensive and wonderful olive oil at low temperatures - see recipe below) to be blended into a succulent gravy for the Viennese "Vanilla" Steak. Raw Garlic, Wild Garlic, Garlic Oil, Garlic Sauce, Roasted Garlic, Matzo Meal, Jewish Recipes, Fresh Thyme, Fried Potatoes

The Garlic People’s (aka The Jews’) Steak: A Roasted Garlic Take on Vienna’s Classic “Vanilla” Steak (Recipe). #GarlicSteak #VanilleRostbraten #♥קנאָבל

If I use the term "garlic people," does this sound anti-Semitic? In Gil Marks' Encyclopedia of Jewish Food, the author notes that "historically, the addition of

The Garlic People’s (aka The Jews’) Steak: A Roasted Garlic Take on Vienna’s Classic “Vanilla” Steak (Recipe). Raw Garlic, Wild Garlic, Garlic Oil, Garlic Sauce, Roasted Garlic, Matzo Meal, Well Seasoned, Jewish Recipes, Fried Potatoes

The Garlic People’s (aka The Jews’) Steak: A Roasted Garlic Take on Vienna’s Classic “Vanilla” Steak (Recipe). #GarlicSteak #VanilleRostbraten #♥קנאָבל

If I use the term "garlic people," does this sound anti-Semitic? In Gil Marks' Encyclopedia of Jewish Food, the author notes that "historically, the addition of

Freud and his Cholent: The Austrian Origins of the Jewish Bean Stew Bean Stew, Jewish Recipes, 4 Hours, Baked Beans, Consistency, The Dish, Pot Roast, Fork, Kitchens

Freud and his Cholent: The Austrian Origins of the Jewish Bean Stew #צ’ולנט #Sholet #טשאָלנט

We will see that in his youth Sigmund Freud enjoyed many traditional Jewish foods, including challah, gefilte fish, and above all, cholent (tshoolnt in Southeastern Yiddish), the bean stew traditionally served on the Sabbath. Cholent is the Jews' version of baked beans, a Jewish kind of French cassoulet. The dish is such a staple of classic Jewish cuisine that Rabbis declared that one that doesn't eat cholent on Shabbos is suspect of being a heretic!

The closer you came to Vienna the more barley you would find in the cholent until there was much more barley than beans left. Bean Stew, Jewish Recipes, Challah, Baked Beans, The Dish, Vienna, Closer, Bacon, Kitchens

Freud and his Cholent: The Austrian Origins of the Jewish Bean Stew #צ’ולנט #Sholet #טשאָלנט

We will see that in his youth Sigmund Freud enjoyed many traditional Jewish foods, including challah, gefilte fish, and above all, cholent (tshoolnt in Southeastern Yiddish), the bean stew traditionally served on the Sabbath. Cholent is the Jews' version of baked beans, a Jewish kind of French cassoulet. The dish is such a staple of classic Jewish cuisine that Rabbis declared that one that doesn't eat cholent on Shabbos is suspect of being a heretic!

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