kitchen essentials — making your own bisquick

okay, this is MEGA-american (not that there's anything wrong with that! ;p) and a product i have childhood memories of in limited degrees, used mainly when my mother was making some recipe from a magazine like southern living.

btw .... as an aside, check out the 'bald peanuts' (must be said with a southern drawl) that i was/am so addicted to and must have whenever in atlanta and environs, several times a year. if you've never had them, you don't know what you're missin'! who knew you could make 'em yourself; usually these are bought off highways (i85 comes to mind) from (local) people roadside.

i digress. back to the subject:

but how to explain bisquick to those who don't know what it is ...... well, i guess it could be explained as a floury mixture which is somewhere between a southern biscuit mix and an all purpose one to use for crusts on pies or casseroles, and to make pancakes. the original, back in the 1930s was actually made with lard (rendered pig fat). now it's just vegetarian "very-bad-for-you" transfat, LOL.

while not an everyday pantry item for me, i do use every once in a while and instead of buying the mixture, i make it myself. the recipe is one i found in the newspaper quite a few years ago and quite decent, if not better. even better is that it takes 5 minutes to make and will last for months in the fridge or several weeks on your pantry shelves.

history of the product here.


homemade bisquick

makes about 4 to 5 cups; can be doubled

ingredients:

3 c all purpose flour
2 tbsp sugar
1 1/2 tsp salt
4 1/2 tsp baking powder
1/2 c vegetable shortening (like crisco)

method:

mix dry ingredients together in a large bowl and either sift back into the bowl or mix well with a wire whisk.

add the shortening and with a pastry knife/cutter, cut the shortening into the flour until it resembles coarse cornmeal.

this step can be done in a food processor also.

final texture:

store in a container. keep in the fridge for longer shelf life.

what to do with it? look here.

fast and easy kreplach for the prefast meal

when time is in short supply, luckily there are kosher wonton wrappers! "who'da thunk" chinese products for holy day meals, and yom kippur — noch.

wonton paste? love the translation

if you want to make your own dough, and have the time and ko'ach (energy, strength), then look here. just remember to roll extremely thinly or use a pasta machine, if you have one. of course, if you don't want to go through any of this trouble, there's always the jewish deli!

while these soup additions are served for the yom kippur prefast meal, not to mention sukkoth (on the last day - hoshannah rabbah) and purim, they can be eaten year round. make enough to freeze some for later. it's quite a bit of work, especially if you are making the dough from scratch so you might as well make more for later on while you're already at it. having extra helping hands and making them production-line style does speed things up enormously, however.

the kreplach can also be made vegetarian by using TVP (soy) as a substitute for the ground beef or another prepared type of fake ground beef. they can also just be filled with a mix of ground or shredded vegetables.

quick kreplach for yomtov

a purely ashkenazi addition to chicken soup, these kreplach (or dumplings) are served only at certain times of the year. they are made for the pre-fast meal with minimal salt and spicing so that one will not crave liquids over the next 25 hours of total fasting (no eating, no drinking).

makes ~ 48

ingredients:

1 pkg wonton wrappers

filling 1: (chicken)

1 full cup chicken, precooked from soup
1 onion, finely chopped
few springs parsley
1/2 tsp salt
1/8 tsp pepper
1/2 tsp garlic powder
2 tbsp griven, chopped (optional)
1 egg
1 tbsp matzo meal or bread crumbs

filling 2: (beef)

beef - same but substitute ground meat or flanken or shin meat for chicken

fry beef with onions and then process to a finer consistency or grind in meat grinder.

filling 3: chicken liver (traditional filling)

cook chicken livers and brown onions; grind or chop very finely and add chopped hard boiled egg(s). season with onion and garlic powder, salt and pepper. chopped parsley, optional.

*********

1 egg white or yolk for all fillings to close up/seal kreplach

method:

(if you have a meat grinder, use it instead of chopping everything).

chop onion and sauté it over low heat until soft and only lightly browned.

while onion is cooking, chop the cooked meat (or add the beef if using to the onions).

fill up one cup of chicken or beef.

in a bowl, place the onions, griven if using, meat and parsley together.

add the egg and the spices and matzo meal or bread crumbs and mix well until it comes together.

if using beef, process the mixture first then add the egg and spices.

mix the egg white with a bit of water or the egg yolk and have a pastry brush ready.

open the package of wonton wrappers. place them next to the eggwash, wontons and meat filling.

place the wrapper(s) on a clean surface and paint each with the eggwash on one side only.

take a 1/2 tsp of filling and place it on the wrapper in the middle.

fold the wrapper over and match the points to form a triangle. squeeze any air out.

there are two ways to form the krepl (dumpling). see the link at the end of the post for the other way to do it. either way is right, it depends on what you're used to (and where you're ancestors are from, most probably).

in your hand, pick up a krepl and coat one of the opposite ends as in photo with eggwash.

fold the opposite end over first.

then fold the painted ended and press down a bit to seal.

it is easier to make them batch style than one at a time. it goes much more swiftly like this (see below):

place the kreplach on a plate or on a baking sheet (to freeze them). keep them covered with a well wrung out (slightly damp) dishcloth.

one all are made, freeze or use right away. cook until they float; they only take 3 to 5 minutes to completely cook as the filling is precooked. keep the frozen ones in either a ziploc or container but be careful they don't break as they're a little fragile once frozen.

for another version, check out my friend pamela's more elaborate way (thanks pam!).

g'mar hatimah tovah

summer in a jar

as the summer comes near to its end, a variety of vegetables are still available — many of them still at their best. it is at this time i usually make up a few bottles of pickled vegetables for the next few months.

the following mixed preserved vegetables are different however, as they do not involve sterilizing jars and the whole canning process. they can be made in the matter of a half hour, if you're well organized. they are also ready to munch on within a mere 36 to 48 hours. the recipe itself is also very forgiving as you can add the spices and herbs that you like. i do suggest keeping the turmeric as it acts as an antibacterial, a flavouring, and a colouring agent. it has also been proven to be very healthy for one's system.

as for ratios, my preferred one is 3 T salt to every 6 to 8 c of water, with 1/4 c plain vinegar. i don't add more than 1 tsp of turmeric for this amount as things can turn bitter with more than this.

make sure your jars are big enough and are super clean as well as all utensils. you don't want all your work spoiled by contamination. the salt, vinegar and turmeric should serve to kill off anything lurking, anyway! :)

suitable vegetables to pickle are:

• lebanese or kirby cucumbers (whole or cut lengthwise)
  
• baby zucchini
  
• cauliflower florets
  
• cut carrots or baby carrots
• bell peppers, sliced
  
• cabbage in small wedges
• green tomatoes
• turnip (white kind), sliced
  
• beets (these will dye everything red however)
  
• baby eggplants (cut crosswise *like an X* to with 1/4 of the stem)
  

herbs:

• dill branches
  
• mint (goes well with the baby eggplant)
  
• summer savory, thyme, sage (use these sparingly)
• parsley (italian type)
  

spices:

• whole ones -- decide what you like but don't overdo the 'powerful' ones

(scary ugly jar with ducks on it! only thing i had big enough .... apologies)

quick pickled summer vegetables

any vegetables you choose to pickle in this brine will turn out pleasantly spiced and have a slight tingle of heat. if you want them plain, then take out the chilies and hot paprika, replacing it with regular paprika. these keep well in the back of the fridge for several months.

ingredients:

3 tbsp kosher salt
1/4 c white vinegar
8 c cold water
1 tsp turmeric, heaped (don't add more than this)
1/4 tsp hot paprika or cayenne pepper
2 red dried chilis
6 cloves garlic, peeled
1/2 bunch of dill
1 tsp coriander seeds
1 bay leaf
6 cloves

vegetables of your choice: i used carrots, cauliflower, green bell peppers

method:

in a large pickle jar, pack the vegetables in tightly without breaking.

add the dill either half way through or near the top along with the whole spices (coriander seeds, dried chilies, bay leaf and cloves).

on top of everything, add the salt and turmeric.

pack more vegetables on top of this.

add the water & vinegar and close the lid extremely tightly.

give it a good shake over the sink in case of any leakage.

leave on the counter for 36 to 48 hours, shaking 2 x a day.

the pickles will be ready to eat after this short time. refrigerate after opening. the flavours will heighten over time, getting better.

note: the turmeric will never fully dissolve but will settle on the bottom, shake the jar each time to redistribute it.

also makes for a good present for neighbours or family if you have a lot of vegetables to use up.

enjoy!

kitchen essentials — citrons confits

an essential ingredient in moroccan and north african cooking, les citrons confits (preserved lemons) are cured in either a briny lemon liquid or, in the sephardic jewish manner, with oil.

used in many a tagine recipe, in some salads or added as an ingredient in some brik recipes, this is a staple item and not just some curious ingredient — in the markets (of north africa) they can be bought individually to use as needed. the lemons will keep for a good year or longer either in a cool area or the refrigerator.

there are different ways to prepare the lemons. concerning the cut, some people leave them whole and others will cut thick slices or even dice them up in chunks. i prefer to keep them whole as shown below. to soften the skins, i let the lemons cure in only the salt for approximately a week before continuing with the recipe (this is how i was taught/shown how to do it). some people will soak the lemons in (warm) water for several days, changing it every day and then go ahead with the pickling process. the citrons confits can also be made plainly or with spices, such as bay leaves, a stick of cinnamon, peppercorns, red chilies etc. different cities or regions (or ethnic groups) have different ways of preparing them.

i will add the non-oil way, with spices, later on ..... pictures still to be 'processed'.

citrons confits (preserved lemons)

ingredients:

lemons, unblemished and unwaxed
kosher salt, i.e. coarse salt (not "rock" salt)
vegetable oil (or mild olive) or pure lemon juice
paprika & bay leaf, optional

method:

take lemons and wash extremely well.

on a clean board, cut each lemon crosswise from the blossom end.

cut only to within 1/4 of the stem end.

take each lemon and pack it well with A LOT of salt in all 4 openings.

place the lemons in a sterilized jar and let them cure for one week.

shake the jar daily. eventually, the juices will come out and the peel should soften up.

(photo from a previous batch; after day 1)

after 5 to 7 days, sprinkle in a bit more salt and fill completely with vegetable or mild olive oil. this is the jewish way to do it. others use lemon juice, in addition to what has been released, to fill to the top. NEVER add water.

if you want, you can add paprika and the bay leaf to the lemons before filling with oil or during the salting stage.

let the lemons cure for at least another three and a half to four weeks.

to use, cut away pieces and rinse very well under running water. remove any seeds (and pulp) and chop the skin. add to the dish for which you need it.

alternate methods:

a] similar but said to be ready in 7 days .... who knows. look here & here. (update: ok, i tried it - it works but waiting the month much improves and softens them completely).

b] salt the lemons, pack in a jar, sprinkle some more salt, let sit 3 days, add enough lemon juice to cover and let pickle for 4 wks.

c] same as b, use oil instead of lemon juice.


here is an extra recipe (untried) that includes sugar in it. bonnie stern is canadian, a well-known cookbook author and also runs a cooking school in toronto.

she has great recipes, so check out both her site and books she's written.

BONNIE STERN'S PRESERVED LEMONS

makes 8 lemons

ingredients:

2 cups (500mL) kosher salt
1/2 cup (125mL) sugar
2 cups (500mL) lemon juice
1 cinnamon stick - optional
4 star anise - optional
2 bay leaves - optional

method:

Cut lemons into quarters lengthwise leaving them attached at the stem end.

Combine salt and sugar.

Place about 1/2 cup (125mL) salt mixture in the bottom of a preserving jar that will hold the lemons snuggly.

Fill each lemon with salt mixture and place in the jar. Cover with any remaining salt mixture. Pour lemon juice into the jar just to cover lemons. Close cover tightly.

Let lemons sit for one month before using.

To use, discard pulp and pith. Rinse peel. Chop finely or thinly slice according to the recipe.

makes 8 lemons

chicken 1-2-3

this is really one of those 1-2-3 step recipes — cut the chicken, spice it up and then bake. beyond simple to prepare (and cook), this incredible chicken dish can be thrown together in less than 10 minutes and results in flavours which are spectacular. it can be used as an everyday dish for suppers or served on holidays.

if you don't have za'atar, or have never tried it, read here to find out what it is. there is a simple recipe for it included under "make your own" in the recipe. you can also find another one in zainab & meedo's great blog, arabic bites (thanks girls!).

additionally, if you don't like sweet flavours, you can leave out the honey altogether and increase the lemon.

honey za'atar chicken

an extremely flavourful dish, it can be made spicy by using hot paprika (or cayenne) or mild with regular paprika. served alongside rice and a salad, it makes for a nice meal.

serves 4 to 5 people

ingredients:

1 chicken*, cut into serving pieces (~8 pcs)

salt
black pepper
(hot) paprika** or cayenne pepper
onion and garlic powder
za'atar

1/2 lemon
6 - 8 tbsp honey, more or less

*i prefer to leave the skin on for this one but you can make it without. the skin serves to add flavour and keep the meat from drying out too much.

**adding the hot paprika makes a big difference. if you want it non-spicy, then just use regular paprika.

method:

preheat oven to 400F.

cut up chicken, clean it and dry with paper towels. either keep or remove skin (w/ skin tastes better).

in a glass pyrex (8 x 8), arrange the chicken pieces and squeeze the lemon over them. another option is that you can place the chicken in a ziploc and add the lemon juice in the morning or night before, leaving it in the fridge to bake after work around supper time.

now, in this order: salt and pepper each piece. then do the same with the onion powder and garlic powder. next, sprinkle the (hot) paprika over each chicken part and then finish with a good amount of za'atar. don't skimp on this part.

lastly, drizzle the honey (amount is up to you but about 1 tbsp/pc is recommended) over each piece of chicken. do not mix the chicken pieces now.

in a preheated 400F oven, without covering, bake the chicken for 12 minutes.

lower heat to 350F and bake uncovered for about 35 minutes or until browned.

remove the pieces of chicken to a serving plate (cover with foil) and place the sauce in a small pot and boil it down until it thickens. serve with the chicken.

finger-licking-good & always a big hit!

enjoy!

burekas galore & a recipe (meat burekas)

it is without a doubt that from the name of my blog & my moniker (burekaboy) that i get many internet hits for people searching for information or recipes about burekas, and that i certainly like love them — i know i'm not the only one!

for those "not in the know", burekas are, in essence, filled pastries. they come in all different shapes and sizes with different fillings which change depending on who is making them. what they are called changes from country to country, too.

to whom do they belong originally? who knows ..... many cultures have fillings wrapped in pastry which is either baked or fried in oil. on the jewish side of the story, burekas are more commonly baked items (not fried) and always either dairy OR meat (even fish) based, the two are never mixed because of dietary laws. they are said to derive from spanish empanadas (cf: burekas post) which were carried to other countries, such as turkey and greece, after the expulsion of the jews of spain in 1492. of course, in those countries, various types of similar pastries (turkish boereg/burek/bourek and greek filo pastries like spanokopita & tiropita) were being made by non-jews. these were adopted and called borekas & borekitas (ladino term).

in north african countries such as algeria, tunisia, morocco and libya they are often called boerek (but usually burekas by the jewish communities). those made by the muslim population sometimes incorporate dairy and meat together as they do not have the same food restrictions. boerek also stretches into many other countries where there was a muslim presence such as albania, the former yugoslavia, etc.

for a variety of boerek, all with how-to photos and made with different wrappers, see jamila's great blog about algerian food and her baking endeavours, chasing children & recipes. others can be found in kaouther's (also algerian) blog, culinary delights — however the information is in french.

* * * * * *

jewish style meat burekas

ingredients:

2 - 3 packed cups chopped or shredded brisket or flanken
1 - 2 potatoes, boiled and mashed
1 large onion, chopped and fried
several cloves garlic, chopped and fried
chopped parsley, optional
salt, pepper, paprika, garlic/onion powder, cayenne pepper
griven, optional
1 - 2 tbsp margarine
1 egg
matzo meal or bread crumbs, if needed

1 egg for eggwash
sesame seeds

puff pastry or brik pastry or filo

method:

mix meat with mashed potatoes (start with one and gauge if other is needed later) and fried onion and garlic. add spices to taste.

add the margarine and egg and mix well. taste again. add extra mashed potatoes if needed and matzo meal or bread crumbs. the mixture should not be loose.

tasted and re-season. this is very important. if it doesn't taste great now, it won't taste great once baked.

for the dough:

make eggwash with egg or just yolk and 1 tbsp water.

if using puff pastry, roll out and cut squares or circles.

fill each with some of the mixture and paint borders with eggwash. close up the pastry.

paint each pastry with more eggwash and coat with sesame seeds.

bake at 350 for about 45 minutes or until nice and golden brown.

if using other types of pastry like spring rolls or brik, see my post for pastel pastries or check out the other links in this post for how-to's.

enjoy!

in shape for the high holidays

challah comes in a variety of shapes, depending upon its origin (sephardic or ashkenazi), family tradition and the holiday or celebration for which it is being made. there are also many, many different recipes for this rich yellow-hued bread.

it is the custom during the month of high holidays, from the new year until the celebration of the giving of the torah (bible), that the challot be rounded, as in the circle of life, and sweeter than usual — served with honey (or sugar) instead of the traditional salt for hamotzi (sanctification prayer).

so, here are two round shape "how-to's" that are can be used for the month of tishrei — one traditional and the other a little different (and sephardi), in the shape of a flower/rose. we called it el flor (the flower). other round shapes to be added later (hopefully) .....


classic turban shaped ("round")
high holiday challah

perhaps the easiest challah there is to shape, this is the traditional shape for rosh hashanah and all the holidays following it until simchat torah.

method:

take a piece of dough and shape it into a strand which is slightly tapered at one end, sort of like the shape of a baseball bat. the length will depend on how much dough you are using and the size of the challah you want.

grab hold of the thicker end, and start to wrap the strand around the central part.

wrap it until you get almost to the end.

tuck the end of the dough underneath. make sure it is secure.

the finished challah. add your eggwash and sesame/poppy seeds.


el flor

a (sephardi) variation of the typical turban style loaf (above), i know this as the rose or flower. it was sometimes called the sultan's hat (chapéo del sultán) because of the shape (1 . 2. 3) as you can see from the picture below.

method:

make a strand which is as long as your arm from the top of your shoulder to the tip of your hands. i usually make it longer. it should be about 1 1/2 to 2 inches thick. this is important as it gets doubled.

match the tips and double the strand. now twist it tightly and press the two ends together.

lay the twisted rope flat and hold the looped end. pull it up a bit (straight up) and coil the doubled strand around this central part. remember to start in the same direction you twisted or you'll unravel it!

tuck the end in underneath . make sure it is secure.

voilà. let prove and then coat with eggwash and sesame or poppy seeds.