The Yiddish Chefs are Back with a Passover Dessert Recipe: Southern Pecan Macaroons and Egg Yolk Coffee

Our favorite Yiddish chefs, Rukhl Schaechter and Eve Yochnowitz from the Jewish Daily Forward are back with a recipe for an easy to make Passover dessert.

We've been publishing most of their videos featuring Yiddish-flecked banter while they cook traditional dishes.

Since their Est Gezunterheit series started in 2010, we've published 25 of their recipes and mini-glossaries of funny-sounding Yiddish words connected to the recipes. (Look for Est Gezunterheit in the Keywords list in the left column to catch up on any that you've missed.)

Today, with one day to go until the Pesach seder, here's an easy recipe for Southern Pecan Macaroons to serve with coffee made with egg yolks.

Enjoy!

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The Forward's Yiddish Chefs are Back With a New Series - Starting With Itzhak Perlman's Potato Salad

Rukhl Schaechter and Eve Jochnowitz, the Yiddish-speaking chefs who appeared here for 20 episodes of their cooking program Est Gezunterheit, are back after their series sponsored by the Forward ended last year.

The new series called Timeless Delicacies offers shorter episodes featuring cultural reflections about food along with quick rundowns of recipes.

Reviving and expanding the series is one of the changes made to the Forward since Schaechter was appointed the new editor earlier this year. Schaechter is the first woman to helm the paper in its 119-year history, its first editor to have been born in the United States, and likely its first editor who is shomer Shabbat.

B'tayavon - Bon appetit!

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A Bissel of Pesach from the Jewish Home in Australia

The word bissel means "a little bit" in Yiddish. "A Bissel Of..." is a new series of short videos featuring residents of Jewish Care of Victoria in Melbourne, Australia, who give us their answers to a range of questions.

This Bissel of Pesach is the fifth video in the series. We previously posted "Bissel" videos with the seniors' answers to questions about Chanukah, Shabbat, food, and technology.
 
In this video the seniors tackle questions including:

1. What would you say to Moses after 40 years?
2. Why do we lean to the left at the seder table?
3. Have you ever fallen asleep at the seder table?
4. What is your favorite thing to eat on the matzah?
5. What should the perfect matzah ball be like?
6. Do you like to put matzah in the soup?

You asked for more of this series, so here goes!

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The Forward's Yiddish Chefs Make a Tsimmes - Not One But Two

Making a tzimmes is a popular Yiddish expression for making a big fuss over something, probably because the dish involves a lot of chopping, slicing, and adding lots of ingredients including carrots, prunes, honey, and sometimes meat.

The Yiddish chefs from the Jewish Daily Forward are celebrating this holiday season by literally making not one, but two versions of the classic dish usually served on Shabbat and Jewish holidays.

Food is an important part of Jewish life, and that's why we include posts on Jewish cooking from time to time, including our annual visits to the Kosherfest show, which is coming up in November (watch for our on-the scene report in mid-November.)

We're especially fond of the periodic episodes of the Forward's cooking show, Est Gezunterheit, featuring Rukhl Schaechter and Eve Jochnowitz cooking while bantering in folksy Yiddish. We think the Yiddish words and phrases, especially those that are new to us, are even more fun than the recipes.

In this episode, they prepare two versions of tzimmes, one with meat, and one pareve. These versions are not overly sweet, and don't use sugar and honey. As usual, we include some Yiddish expressions translated into English.

Enjoy!

Tzikleipen = Sticking
Hiltzener leffel = Wooden spoon
Durchziktig = Transparent
Blee'en = Simmer
Lober bletter = Bay leaves
Deckel = Lid
Zaft = Sauce
Veyech = Soft

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Est Gezunterheit - The Forward's Yiddish Chefs Make Homemade Noodles With Cottage Cheese

Our favorite Yiddish chefs, Rukhl Schaechter and Eve Yochnowitz from the Jewish Daily Forward are back with their two recipes for homemade noodles with cottage cheese, one with fried onions and one without.

We've been publishing most of their videos featuring Yiddish-flecked banter while they cook traditional dishes.

Since their Est Gezunterheit series started four years ago, we've published 21 of their recipes and mini-glossaries of funny-sounding Yiddish words connected to the recipes. (Look for Est Gezunterheit in the Keywords list in the left column to catch up on any that you've missed.)

Here are some of the Yiddish words that we picked up during this episode:

Leffel = tablespoon
Leffeleh = teaspoon
Grate = ready
Gringer = easier
Bashits = sprinkle
Katchets ois = roll out
Loksh = noodle
Zeedendick = boiling
Tzeekleiben = sticking
Tsforech = cottage cheese
Smeteneh = sour cream

Enjoy!

(A SPECIAL NOTE FOR NEW EMAIL SUBSCRIBERS:  THE VIDEO IS NOT VIEWABLE DIRECTLY FROM THE EMAIL THAT YOU GET EACH DAY.  YOU MUST CLICK ON THE TITLE AT THE TOP OF THE EMAIL TO REACH THE JEWISH HUMOR CENTRAL WEBSITE, FROM WHICH YOU CLICK ON THE PLAY BUTTON IN THE VIDEO IMAGE TO START THE VIDEO.)

The Forward Chefs Make Gluten-Free Chicken Matzo Ball Soup For Your Seder

Gluten-free matzo balls? Rukhl Schaechter and Eve Jochnowitz, the Yiddish speaking chefs from the Jewish Daily Forward, found a way for gluten-restricted seder participants to enjoy chicken matzo ball soup with ground nuts substituting for matzo meal. Of course, if anyone is allergic to nuts, oh well...

According to the chefs, the resulting product is not going to be as fluffy as traditional matzo balls, but it will be very tasty (geshmack, in Yiddish).

We're posting this a few days before seder night to give you time to incorporate this recipe into your cooking plans.

As usual with our Yiddish recipe sessions (we've posted 20 in the last four years -- see "Est Gezunterheit" in the list of keywords in the left column) we're including a few funny-sounding Yiddish words that are used in this episode. If you're a follower of this series, you've heard most of them already.

Chicken soup = Hindel yoich
Oil = Boimel
Drumsticks = Pulkelach
Vegetables = Grintzen
Parsley = Pasternak
Garlic = Knubble
Parsley = Petrusshka

Enjoy!

(A SPECIAL NOTE FOR NEW EMAIL SUBSCRIBERS:  THE VIDEO MAY NOT BE VIEWABLE DIRECTLY FROM THE EMAIL THAT YOU GET EACH DAY ON SOME COMPUTERS AND TABLETS.  YOU MUST CLICK ON THE TITLE AT THE TOP OF THE EMAIL TO REACH THE JEWISH HUMOR CENTRAL WEBSITE, FROM WHICH YOU CLICK ON THE PLAY BUTTON IN THE VIDEO IMAGE TO START THE VIDEO.) 

Est Gezunterheit: The Forward's Yiddish Chefs Make a Hearty Vegetarian Cholent

Cholent, the traditional Shabbat casserole of beans, potatoes, meat, and just about anything else gets a vegetarian twist when Rukhl Schaechter and Eve Jochowitz, the conversational Yiddish chefs of the Jewish Daily Forward, combine their cooking talents in another instructional video in the Est Gezunterheit (Eat in Good Health) series.

Over the last four years, we've posted 18 of these cooking encounters covering everything from knishes to varnishkes to borscht to kugel to all kinds of holiday meals. Click on "Est Gezunterheit" in the Keywords listing in the left column of this page to link to all of them.

In the course of watching these exhibitions of culinary expertise, we've come across some Yiddish words that we didn't know before and we've been sharing them with you. This time it's no different, so check below for a few new words to add to your Yiddish vocabulary. And below the video you'll find the recipe.

Enjoy!

Celeriac: Tzeleria
Peel: Sholachtz
Food processor: Shpeiz machine
Ground: Tzemulen
Room: Platz
Cloves: Tzeindlach
Beans: Beberlach
Frying pan: Patelniye
More delicious: Geshmacker
Grater: Ribeisen
Balderdash: A Nechtiger Tog
Slowly: Pavolye

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The Yiddish Chefs Welcome Hoshana Rabbah With Vegetarian Stuffed Cabbage

Today is Hoshana Rabbah, the last day of Chol Hamoed Sukkot. Tonight we start a separate holiday, Shemini Atzeret and Simchat Torah -- a single day in Israel and two days everywhere else. 

There are no special foods designated for Chol Hamoed, the intermediate days of Sukkot. But thanks to a Yiddish pun, there is a tradition to eat stuffed cabbage on Hoshana Rabbah.

So what's the pun? You're going to love this one. On Hoshana Rabbah we beat willow branches on the ground and say the phrase Kol Mevasser. If you tune your ears to the Yiddish channel, it sounds like Kroyt mit vasser, or cabbage with water. O--kay!

Whether or not you accept this reasoning, it's still a good idea to try a new dish during this month of seemingly endless holidays meals. In this case, it's a vegetarian version of stuffed cabbage prepared in the kitchen of the Jewish Daily Forward by their team of Yiddish-speaking chefs, Rukhl Schaechter and Eve Jochnowitz.

Whenever we run one of these recipes (and we've run 16 others - just click on "Est Gezunterheit" in the Labels column at the left of the page) we pick up a few new Yiddish words, and today is no exception. Listen carefully to the dialogue and watch the English subtitles and you'll add these new words to your Yiddish vocabulary:

Holuptshes or Holishkes or Prakes or Gevikelte Kroyt or Golumpke = Stuffed Cabbage
(It's been said that Eskimos have dozens of words for snow and ice, so why can't Jews have multiple words for stuffed cabbage?)

Kroyt = Cabbage
Bletter = Leaves 
Gefilachts = Stuffing
Semishkes = Sunflower seeds
Shvemelach = Mushrooms
Grintzen = Vegetables
Tzeribeneh Kez = Grated cheese
Leffel = Tablespoon
Leffeleh = Teaspoon 
Zilber Papeer = Aluminum Foil

The recipe appears just below the video. We wish you a happy Hoshana Rabbah, Shemini Atzeret, and Simchat Torah. Enjoy the video and we'll see you back here on Sunday with another selection from our eclectic mix.

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