Chefs Secret Vault - The Jewish Deli: Nosh, Shmooz & Enjoy

Nosh, Shmooz & Enjoy Chefs Secret Vault Smashwords Edition Copyright 2010 Chefs Secret Vault This e-book is licensed for your personalenjoyment only. This e-book may not be re-sold or given away toother people. If you would like to share this book with anotherperson, please purchase an additional copy for each person youshare it with. If you're reading this book and did not purchase it,or it was not purchased for your use only, then you should returnto Smashwords.com and purchase your own copy. Thank you for respecting the hard work ofthis author Welcome... When Cheryl and Les founded ChefsSecret Vault, their concept was simple; with todays lifestyle morepeople are choosing to dine at home.

Our objective is to providebudget friendly dining, item specific cookbooks (such asAppetizers, Soups, Desserts, Entrees, Everything in Between, andSurprises along the way) at the lowest possible cost. We handselect 20 Best of the Best scrumptious Chefs Secret Vault friendlyrecipes for your dining pleasure. Our goal is for you, your family,and friends to join around the table, experience some deliciousfood, share in some great conversation, and just enjoy themoment. Chefs Secret Vault We at Chefs Secret Vault enjoy creating ourthemed cookbooks just for you. We welcome any thoughts or commentsyou may have and also any idea/ideas you may have for a futurecookbook. (If we choose your idea You will be credited in thebook, plus receive a complimentary Pre-Published Edition).

Alsowhen sending us your comments please include your emailaddress. Cheryl and Les Chefs Secret Vault Table of Contents

The authors and publisher of this e-book andthe accompanying materials have used their best efforts inpreparing this e-book. The author and publisher make norepresentation or warranties with respect to the accuracy,applicability, fitness, or completeness of the contents of thise-book. The information contained in this e-book is strictly foreducational purposes. Therefore, if you wish to apply ideascontained in this e-book, you are taking full responsibility foryour actions. The author and publisher disclaim anywarranties (express or implied), merchantability, or fitness forany particular purpose.

The author and publisher shall in no eventbe held liable to any party for any direct, indirect, punitive,special, incidental or other consequential damages arising directlyor indirectly from any use of this material, which is provided asis, and without warranties. As always, the advice of a competent legal,tax, accounting, medical or other appropriate professional shouldbe sought. The author and publisher do not warrant theperformance, effectiveness or applicability of any sites listed orlinked to in this e-book. All links are for information purposes onlyand are not warranted for content, accuracy or any other implied orexplicit purpose.

Hopefully, this will provide some usefulinformation about various kitchen measurements. Not all tablespoonsare the same.

The British tablespoon is 17.7 ml while the Americantablespoon is 14.2 ml. The Australian tablespoon is 20 ml and inmost Canadian recipes the tablespoon is 15 ml. In British,Australian and often Canadian recipes, the Imperial pint is usedwhich is 20 fluid ounces but American and sometimes Canadianrecipes use the American pint of 16 fluid ounces. Always rememberto double check your recipe. There is a big difference betweenFluid Ounces which is a volume measurement and Dry Ounces which isa weight measurement. Liquid or Volume Measures (approximate) 1 teaspoon = 1/3 tablespoon = 5 ml 1 tablespoon = 1/2 fluid ounce = 3 teaspoons= 15 ml = 15 cc 2 tablespoons = 1 fluid ounce = 1/8 cup = 6teaspoons = 30 ml = 30 cc 1/4 cup = 2 fluid ounces = 4 tablespoons = 59ml 1/3 cup = 2 2/3 fluid ounces = 5 tablespoons& 1 teaspoon = 79 ml 1/2 cup = 4 fluid ounces = 8 tablespoons =118 ml 2/3 cup = 5 1/3 fluid ounces = 10 tablespoons& 2 teaspoons = 158 ml 3/4 cup = 6 fluid ounces = 12 tablespoons =177 ml 7/8 cup = 7 fluid ounces = 14 tablespoons =207 ml 1 cup = 8 fluid ounces/ 1/2 pint = 16tablespoons = 237 ml 2 cups = 16 fluid ounces/ 1 pint = 32tablespoons = 473 ml 4 cups = 32 fluid ounces = 1 quart = 946ml 1 pint = 16 fluid ounces/ 1 pint = 32tablespoons = 473 ml 2 pints = 32 fluid ounces = 1 quart = 946 ml= 0.946 liters 8 pints = 1 gallon/ 128 fluid ounces = 4quarts = 3785 ml = 3.78 liters 4 quarts = 1 gallon/128 fluid ounces = 1gallon = 3785 ml = 3.78 liters 1 liter = 1.057 quarts = 1000 ml 128 fluid ounces = 1 gallon = 4 quarts = 3785ml = 3.78 liters Dry or Weight Measurements (approximate) 1 ounce = 30 grams (28.35 g) 2 ounces = 55 grams 3 ounces = 85 grams 4 ounces = 1/4 pound = 125 grams 8 ounces = 1/2 pound = 240 grams 12 ounces = 3/4 pound = 375 grams 16 ounces = 1 pound = 454 grams 32 ounces = 2 pounds = 907 grams 1 kilogram = 2.2 pounds/ 35.2 ounces = 1000gram Ingredients 1 1/2 cups flour 1/2 teaspoon baking powder 1 teaspoon salt 2 large eggs 1/2 cup water 1/4 cup butter 1/2 cup chopped onion Directions Mix flour, baking powder and salt.

Beat together eggs and water. Beat egg mixture with flour mixture untilbatter is elastic. Boil a pot of water. Reduce water to simmer Plop spoonfuls of dough into simmeringwater. When they rise to the surface, remove with aslotted spoon and put aside. When all of the Spaetzle are cooked, meltbutter in frying pan.

Saut onion in butter for a few minutes Add Spaetzels and saut for 5-10 minutes. Ingredients 4 lbs beef brisket 1 large onion, thinly sliced 1 tablespoon garlic powder 1/4 cup ketchup 1 tablespoon all-purpose flour Directions Place brisket fat side up into slow cooker,sprinkle garlic powder on top and rub ketchup generously intobrisket Add onion slices all around and on top ofmeat, add enough water to coat the bottom of the cooker. Cook on low, all day, for the tenderestbrisket you will ever eat For gravy, remove brisket and turn thermostatto high. Mix flour with 1/4 cup water, add to pot andbring to a boil, stirring constantly. Ingredients 1 quart water 4 fresh beets, grated 1 cup chopped yellow onion Salt, to taste 2 teaspoons sugar 1 tablespoon fresh lemon juice Sour cream, for serving Directions Combine the water, beets, onion, and salt ina large stockpot and bring them to a boil. Cook for 1/2 hour on low heat Stir in the sugar and lemon juice.

Cook 10 minutes more. Refrigerate the mixture to chill, about 30minutes. Serve the borscht topped with a dollop ofsour cream. Ingredients 3 chicken fat and skin (from 3 chickens) 1 large onion Salt, to taste Directions Cut up the chicken fat into 1 inchchunks. Cut the skin into pieces, about the same sizeas the fat. Cut the onion into quarters, and then intoslices.

Do not mince the onion In a heavy, preferably non-stick pot, placethe chicken fat and the skin. Over a medium-high fire, let it cook untilthe fat has melted and the skin is beginning to get goldenbrown Add the onion and the salt (you decide howmuch). Once you add the onions, don't leave the potalone. Mix frequently to avoid sticking andburning Keep cooking until the onions are a gorgeousgolden brown color and the skin pieces are dark brown (but notblack). The skin has now turned into somethingheavenly called gribenes Remove the pot from the flame. Let cool and then strain the mixture into aglass or metal bowl.

Pat the gribenes with a paper towel You can now pour the cooled schmaltz into ajar and keep it indefinitely in the fridge or freezer. Keep the gribenes separate from the schmaltzin another jar Your schmaltz is now ready to be used inmatzo balls, kugels, chopped liver, and for frying. Gribenes are best eaten in a sandwich withchopped liver, or sprinkled on the chopped liver as an ediblegarnish. Ingredients 4 cups cooked chicken, chopped 1/2 cup celery, finely chopped 1/4 cup mayonnaise 1/2 teaspoon seasoning salt 1/4 teaspoon white pepper 1 tablespoon tarragon (optional) Directions Toss all ingredients in large bowl mixingthoroughly. Chill before serving. Note: Boil chicken in water for 30 minutes with afew chunks of onion, carrot and celery.

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