Foolproof Cholent

Wikipedia definition of cholent - Cholent (Yiddish: טשאָלנט, tsholnt or tshoolnt) or Hamin (Hebrew: חמין) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a low oven or electric slow cooker, until the following day

The slow cooked hearty flavors of a cholent that cooks for a long long time really enhances Shabbos. The smell permeates the house and the tender meat, soft potatoes, and spices come together to make for the perfect heart warming shabbos dish. 

I know that a lot of people put all different spices, sauces, and even beer in their cholent and that's fine and delicious in its own right, but I grew up eating simply flavored cholent and that's really the way I like it. 

My mother makes stovetop cholent, it's made in a heavy bottomed pot and is kept over a low flame the whole shabbos. I love my mother's cholent, but when I moved to Israel (along with my brother and sister in law) I grew accustomed to my sister in law's cholent which is made in a crock pot so that's how I make it and it's (almost) as delicious as my mother's. a

Feel free to add other things to this basic recipe, but trust me it's pretty great just like this. 

Try to put your cholent up first thing Friday morning because the longer it cooks the better it tastes. You can even prep everything in the crockpot on Thursday put it in the fridge and then on Friday morning add the water and cook it on low until lunch time on Shabbos. 

I put my meat into the crockpot frozen and when it's ready to serve I shred the meat into large chunks. 

The amount of water varies on size of the crockpot, you want to add enough water that all the ingredients are just covered. I check my cholent before I go to sleep on Friday night and if it looks a little dry I add some boiling water from the urn. 

Foolproof Cholent 

Non stick cooking spray 

2 tsp kosher salt 

1 1/2 tsp garlic powder

1 heaping Tbs paprika

1 tsp onion powder 

4 oz. piece of pastrami 

12 oz. piece of flanken 

2 medium potatoes, peeled and cut into about 2 inch pieces 

1 large onion, peeled cut into chunks 

3/4 cup barley 

1/4 white beans 

1/4 cup kidney beans 

Water - the amount varies on the size of the crockpot 

Spray the the pot of a slow cooker (crockpot) liberally with non-stick spray this ensures that the cholent doesn't stick and makes for easy cleanup. 

Sprinkle in the spices to cover the bottom of the pot

Place the meats, potatoes, onion, and beans in the crockpot. Pour water into the pot until it just covers all of the ingredients. 

Set your crockpot to low 

Place a piece of foil on the pot and then the lid - this makes a better seal than the cover along and keeps all the moisture inside the pot. 

Cover and let it cook until lunch on Shabbos day 

Enjoy!

Gut Shabbos and Shabbat Shalom! 

Latke Nachos - The Ultimate Chanukah Party Food

Nachos really are the ultimate party food, crispy chips all dressed up with melted cheese and tasty toppings, how can you improve on something as perfect that?

Enter Latke Nachos!

Replace the tortilla chips with thin and crispy latkes and you've got yourself a dish that will be the star of your Chanukah party.

These nachos start with a base of freshly fried latkes and then are topped with cheese sauce, ground "beef", pico de gallo, guacamole, black beans, sour cream, green onions, and jalapeños.
Just place a platter of the latkes with bowls of all of these delicious toppings around it on your Chanukah party buffet and your guests will have a blast customizing their own latke nachos.

There are a lot of components but most of them can be done in advance so don't be intimidated by the long prep list. 

Components: 

Latkes

Ground “Beef”

Cheese Sauce 

Guacamole 

Pico de Gallo 

Toppings 

Latkes 

2 large potatoes peeled

1 small onion peeled 

2 eggs  

1 tsp salt

1/2 tsp pepper 

1/2 cup canola oil for frying  

In a food processor with the medium grating blade, shred the potatoes and onion. Alternatively you can use the medium grate side of a box grater. 

Place on a towel and bring the corners together and twist the towel over the sink and wring out as much moisture as you  can this will give you the crispiest latke. 

In a large bowl whisk together the eggs, salt, and pepper. Add the drained potato onion mixture in bowl and stir to combine.

Heat a large frying pan over medium heat and pour in the oil allow the oil to fully heat up so the latkes properly crisp and don’t get soggy this will take about 3 minutes. You can test if your oil is hot by placing a wooden spoon in the oil if bubbles form about the spoon then you're good to go. 

Place the latke batter into the hot oil by the tablespoon leaving space in between. Use the back of the spoon to flatten them out. Cook for about 2 minutes until golden brown then using a flat spatula, carefully flip the latkes and cook for another minute and a half side until golden and crisp. Place on a paper towel lined plate. Transfer to a sheet pan and keep in a warm oven until ready to use. 

Be sure to wring out the potatoes and onions really well to remove as much liquid as possible so you will the crispiest latkes 

Use the back of the spoon to flatten out the latke batter

 

Perfectly golden brown 

Ground “beef” 

1 tsp oil 

10 oz. button mushrooms 

1 tsp cumin 

1/2 tsp smoked paprika 

pinch of salt 

1/3 cup water 

Finely chop the mushrooms, alternatively quarter the mushrooms and place in a food processor fitted with the standard blade and pulse until the mushrooms are finely chopped. Heat the oil in a large pan, add the mushrooms, spices, and cook for 8 minutes. Add the water and stir to pick up any bits that are stuck to the bottom of the pan. Cook until all the water is evaporated. Keep covered until ready to use. Can be made up to 5 days in advance and kept in the fridge, reheat before using. 

Chop the mushrooms by hand or in a food processor 

Brown the mushrooms and toast the spices before adding the water 

While you are pouring in the water use your spoon to scrape up any bits that have gotten stuck to the bottom of the pan that's where all the flavor is 

Cheese Sauce 

1 Tbs butter 

1 Tbs flour 

3/4 cup milk 

1 cup shredded cheddar or Monterey jack 

1/4 tsp salt

pinch of pepper 

Heat a small saucepan over medium heat melt the butter and then add the flour toast for 2 minutes and then whisk in the milk. Let the milk come to a simmer and add the cheese, salt and pepper and stir to melt and combine. When the cheese has melted shut the heat off and keep covered until ready to use. Can be made up to 3 days in advance keep in the fridge and reheat with a splash of milk over a low flame when ready to use.

Make sure to whisk while adding the milk to the butter and flour mixture (roux) so there won't be any clumps in the cheese sauce

Gradually add the cheese and keep stirring to get a perfect velvety smooth cheese sauce 

Guacamole 

1 avocado - mashed 

1 clove garlic - minced 

1/2 tsp salt 

1 tsp lemon or lime juice 

Mix all the ingredients together until combined and keep covered in the fridge until ready to use. Can be made 2 days in advance. 

Pico de Gallo 

1 large tomato, diced 

1/2 small onion, minced 

3 Tbs chopped cilantro  

2 tsp lemon or lime juice 

1/2 tsp salt 

Mix all the ingredients together and keep covered in the fridge until ready to use. Can be made 2 days in advance 

Additional Toppings

1 can black beans drained and rinsed 

2 scallions, sliced 

1 jalapeño, sliced 

6 oz. sour cream 

To assemble: Arrange the crisp latkes on the serving platter. Sprinkle with ground mushrooms, drizzle with the cheese sauce and add scoops of guacamole, pico de gallo. Sprinkle the black beans, sliced jalapeño, and sliced scallions over the top and finish it off with a few dollops of sour cream. 

For individual portions place 2 latkes on a plate and top with all of the delicious toppings. 

A Sweet and Tart Treat to Start the Week

Believe it or not, Monday is here once again. 

Mondays are tough, the weekend is over it's back to work and back to school (well here in Israel the week really starts on Sunday so we sort of have two days of the “Monday blues”). However, there’s something to look forward to on what feels like the longest day of the week, Muffin Monday! Muffins are quick and simple to prepare and they’re a perfect treat to cheer you up at the end of a long day. 

This flavor combination of white chocolate and dried cranberries is based on a cookie that I remember my mother buying from Trader Joe’s (please open in Israel) it was a crispy oatmeal cookie packed with dried cranberries and drizzled with white chocolate. I really liked the sweet and tart flavors playing off of each other. I added orange zest because it just boosts both the sweet and tart flavors and adds some brightness to the muffins. 

You can use this muffin batter as a plain base for any mix-ins. Just leave out the white chocolate, cranberries and orange zest and fold in whatever you'd like! 

Cranberry White Chocolate Muffins with Orange Glaze

2 cups flour - you can use a combination of white, whole, or spelt  

1 Tbs baking powder

3/4 tsp salt 

1/2 cup sugar

1 large egg

1 cup milk of your choice 

1 Tbs vanilla extract
1/4 cup oil 

1 tsp orange zest 

1/2 cup dried cranberries 

1/2 cup white chocolate chips 

Glaze

1/2 cup confectioners’ sugar

1 Tbs orange juice 

Preheat oven to 400°F/200°C 

Line a standard-size muffin tin with paper liners or coat with nonstick cooking spray. 

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the egg, milk, oil, vanilla, and zest and stir until just combined. Fold in the cranberries and white chocolate chips. Be careful not to over mix because this will result in a dense muffin.

Pour the batter into the prepared muffin tin filling each cup 3/4 of the way. 

Bake for 20-25 minutes until golden and a toothpick inserted in the center comes out clean. 

Transfer the muffins from the muffin tin to a cooling rack and allow the muffins to cool for 15 minutes. 

To make the glaze, stir together the confectioners’ sugar and juice until it is thin enough to drizzle. 

When the muffins are cool, drizzle the glaze over the top. 

Enjoy! 

Seasonal Spinach Salad

I'm not one for salads. I really love vegetables, but I just don't usually like them in salad form. 

This past shabbat I was asked to make a salad for the dinner I was attending, so I decided to make a salad that I would actually enjoy. I wanted to make a salad celebrating the season with beautiful fresh produce that I picked up at Machane Yehuda market. 

Roasting vegetables brings out the natural sweetness of the vegetable and any time I make any type of roasted veg I have to make double the amount because I eat about half the tray before it makes it to the final dish. 

The hearty spinach has a slight bitterness and stands up nicely to the sweet vinaigrette and the roasted vegetables. 

The combination of the seasonal fruit and roasted beets and squash really makes this salad perfect for the Autumn and Winter seasons. 

Roasted Vegetable Spinach Salad with Blood Orange Vinaigrette 

1 large beet

1 small butternut squash, peeled, seeded, and cut into 1/2 inch cubes

1 Tbs olive oil

Kosher salt 

Pepper

12 oz. baby spinach leaves, washed

Persimmon, diced 

2/3 cup pomegranate seeds 

1/2 cup candied pecans, chopped 

Blood orange vinaigrette (recipe follows) 

Preheat oven to 400°F/200°C 

Line 2 sheet pans with parchment paper 

Place the beet on a piece of aluminum foil and wrap tightly. Place on prepared sheet pan. Roast in preheated oven for about an hour. Carefully unwrap the beet and if a knife easily slips into the beet then it is tender. When the beet is cool enough to handle, take a paring knife and peel the beet, the skin should fall right off. Cut the beet into 1/4 inch cubes and set aside.

Toss the butternut squash cubes with olive oil, salt, and pepper. Place in a single layer on prepared sheet pan. Roast for 25 minutes in preheated oven until tender. Allow the squash to cool and set aside. 

In a large bowl place the spinach, persimmon, pomegranate seeds, pecans, and roasted vegetables. Pour in the vinaigrette and toss to coat. Place on serving platter and enjoy immediately.  

Blood Orange Vinaigrette

Blood orange*

Orange zest

1 tsp Balsamic vinegar 

1 clove garlic, peeled and minced 

1 tsp silan (date honey) 

salt 

pepper 

1/4 cup olive oil 

Zest the orange and then roll on the cutting board this helps release the juice so you can get the most juice out the orange when you squeeze it. You will need about 1/4 cup of juice which is what you can get from 1/2 of the orange. Cut the orange in half and juice the orange into a jar with a tight fitting lid making sure not to get any seeds in the dressing. 

Add 1/4 tsp orange zest to the juice, and the rest of the ingredients. Put the top on the jar and vigorously shake the vinaigrette to combine. 

*If you can't find blood oranges you can use regular oranges or even bottled orange juice, but fresh is always best. 

Roasted Vegetables 

Muffins! Muffins! Muffins!

Do you know the muffin man? He (actually she) lives in Katamon 

I apologize for being MIA these past couple of Muffin Mondays, but there’s lots going on at The Katamon Kitchen which made little time for typing up recipes. 

One of the exciting things I’ve been busy with is that TKK baked goods are now available for purchase! If you live in Jerusalem or know someone here that would like some tasty baked goods contact thekatamonkitchen@gmail.com for more info and to place an order! There are many different options like cookies, cupcakes, birthday cakes, and of course muffins. 

Speaking of muffins as a gift to all my patient followers I’m sharing not one, not two, but three muffin recipes for this week’s Muffin Monday. 

Now get in the kitchen and bake up a batch of each these so you can enjoy these chilly autumn mornings with an assortment of fresh muffins and an extra large cup of coffee or if you're in Jerusalem just order a batch from yours truly :) 

Zucchini Cinnamon Oat Crumble Muffins 

1 cup flour 

1/2 cup whole wheat flour

1 tsp baking soda

2 tsp cinnamon 

1/4 tsp nutmeg 
1 tsp salt 

3/4 cup sugar

1 egg 

1/2 cup oil 

1/4 cup soy milk 

1 Tbs lemon juice

1/4 tsp lemon zest 

1 1/2 cups shredded zucchini about 2 large zucchinis

1/2 cup chopped walnuts or almonds (optional) 

Cinnamon Oat Crumble 

1/4 cup brown sugar

1/4 cup rolled oats 

3 Tbs flour 

1/2 tsp cinnamon 

pinch of salt 

2-3 Tbs oil 

Preheat oven to 350°F/175°C 

Line a standard muffin tin with paper liners.  

Whisk together dry ingredients in a large bowl. Make a well in the center and add the rest of ingredients except for the zucchini. Whisk until all the ingredients are combined. Fold in the zucchini and the walnuts if desired. 

In a small bowl mix together the dry ingredients for the topping. Add the oil until the ingredients combine into a crumbly mixture.

Fill prepared muffin cups and top with crumb topping, gently pressing the topping into the batter.  

Bake in preheated oven for 20-25 minutes until golden on top and a toothpick inserted in the center of a muffin comes out clean. 

Enjoy warm! 

Spiced Sweet Potato Streusel Muffins with Cinnamon Glaze 

1 cup flour 

1 1/2 tsp baking powder 

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground clove
*or 3/4 tsp pumpkin spice mix  

1/4 cup sugar

1/4 cup brown sugar

1 egg

1.5 tsp vanilla extract 

1 cup cold mashed sweet potatoes - about 1 large potato 

1/3 cup canola oil

Streusel 

1/4 cup flour

2 Tbs brown sugar

1/4 tsp cinnamon/pumpkin spice mix 

2 Tbs canola oil 

GLAZE:

1/2 cup confectioners' sugar

1-2 Tbs milk/non-dairy milk/water

1/4 tsp ground cinnamon/pumpkin spice mix 

Preheat oven to 375°F/190°C

Line a standard-size muffin tin with paper liners. 

 In a small bowl, whisk flour, baking powder, spices, and sugars. In another bowl, whisk egg, mashed sweet potato, and oil. Stir into dry ingredients just until combined.

In a small bowl mix together dry ingredients of streusel topping and add oil until crumbly in texture. 

Fill prepared muffin tins with batter and top with streusel gently pressing the topping into the batter. Bake 20-25 minutes or until a toothpick inserted in a muffin comes out clean. 

While muffins are baking mix together the ingredients for the glaze, slowly adding the milk until the glaze is thin enough to drizzle. 

Allow the muffins to cool before topping with cinnamon glaze. 

Blueberry Crumble Muffins

1/3 cup oil 

1 egg 

1/2 cup milk

2 tsp vanilla extract 

3/4 cup sugar

1/2 tsp lemon zest 

1 1/2 cups flour 

1/2 tsp salt  

2 tsp baking powder 

1 tsp cinnamon 

1 cup fresh or frozen blueberries tossed with 1 Tbs flour. If using frozen do not thaw them. 

Topping 

1/2 cup oats 

1/2 cup flour 

1/3 cup brown sugar 

1 tsp cinnamon 

1/4 tsp salt 

1/4 cup butter or margarine at room temp or oil. 

Glaze:

1 cup powdered sugar 

2 tsp lemon juice 

1 tsp milk

Preheat oven to 400º F/200°C 

Line a standard muffin tin with paper liners.

Whisk together the oil, egg, milk, sugar, lemon zest, and vanilla - set aside. 

In a large bowl mix together the flour, salt, baking powder, and cinnamon.

Make a well in the center of the dry ingredients and pour in the wet ingredient mixture. Mix together until just combined. 

In a small bowl toss the blueberries with 1 Tbs of flour. This will help them not sink to the bottom of the muffins during baking. 

Gently fold the flour coated blueberries into the batter. 

In a bowl mix together the dry ingredients for the topping. Add the butter/oil and mix with your fingers until you have large crumbs. 

Scoop the muffin batter into prepared tins and generously pack the crumb topping on top. 

Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

To make the glaze, mix together ingredients adding milk until you have a drizzle consistency. 

Allow the muffins to cool before drizzling them with the glaze. 

Honey Cookies

One of the most traditional foods that is eaten on Rosh Hashana and I think what most people from all over the world associate with this holy day is honey. We are hoping that the coming year be as sweet as honey! 

Of course there are many other sweet foods that can symbolize a sweet year but dip the apple in the maple syrup doesn’t have as nice of a ring to it. 

Besides for eating the honey with apples it is also traditionally spread on challah. My family has honey on challah at every holiday and shabbat meal until the end of Simchat Torah (which is 3 weeks from now). 

Another sweet way to enjoy honey is by swirling it into cookie batter to make the sweetest cookies around. 

This recipe came from my sister’s teacher in preschool many many years ago and it instantly became a family tradition. 

When I lived in America I used to make these with my sister now that we live 6,000 miles apart I make the cookies for my Rosh Hashana meal here and she makes them for our family there. We send each other pictures or Facetime while making them so it is like we’re in the kitchen together. 

We look forward to these cookies all year long and it just wouldn’t be Rosh Hashana without them. 

So whether you’re eating a honey cookie or dipping the apple in the honey be sure to say that bracha/blessing loud and clear shana tova u’metuka have a happy sweet new year! 

These cookies make a ton, but they freeze beautifully so you can enjoy them throughout the holiday season. 

Honey Cookies

6 cups flour

2 tsp baking soda

2 tsp baking powder

2 tsp. cinnamon

Pinch of salt

6 eggs

1 cup oil

2 cups sugar

6 heaping Tbs honey

Raisins, walnuts, chocolate chips, dried cranberries

Preheat oven to 375°F/190°C

Line sheet pans with parchment paper

Combine dry ingredients, then mix in the wet ingredients. 

Mix well until all the ingredients are combined. 

Form into small balls and place on the prepared pans. 

Press your choice of topping into the center of each dough ball. 

Bake for 9 minutes until golden brown. 

Store in airtight container. 

Carrot Muffins with Cinnamon Streusel and Maple Glaze

Who says that your simanim/symbolic foods have to be savory? 

Carrots are traditionally part of the simanim on Rosh Hashana for two different reasons. 

The Hebrew word for carrot is gezer which is similar for the Hebrew word g’zar, decree we are asking that our evil decrees are destroyed. 

The Yiddish word for carrot and for more are the same thing. We are asking that our merits be increased. 

These muffins are packed with carrots and autumnal flavors which make it perfect as a dessert for your Rosh Hashana meal or to be enjoyed all season long. 

They can be made in any size from mini to jumbo all you have to do is adjust the baking time. 

May our evil decrees be destroyed and our merits increased! 

Carrot Muffins with Cinnamon Streusel and Maple Glaze 

1 1/3 cups flour (all-purpose, whole wheat, or spelt)

1 1/2 tsp baking soda

1 1/2 tsp baking powder 

2 tsp cinnamon  

3/4 tsp salt 

1/4 cup oil 

3 eggs 

1/2 cup sugar 

1 tsp vanilla 

2 cups shredded carrot (about 4 medium carrots)

Streusel: 

1/4 cup sugar

1/2 cup flour 

1/2 tsp cinnamon

1/4 tsp salt 

3 Tbs oil

Glaze: 

1 cup powdered sugar 

2 Tbs maple syrup

1/4 tsp cinnamon 
1-2 Tbs water

Preheat oven to 375°F/190°C 

Line a  standard-size muffin tin with paper liners. 

In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, and salt. 

Make a well in the center of the dry ingredients and add the oil, eggs, vanilla, and sugar gently whisk together until just combined. 

Fold in the shredded carrots. 

Scoop into prepared muffin cups 
In the same bowl that you mixed the batter make the streusel
Mix together the sugar, flour, cinnamon, and salt then slowly add in the oil until the mixture resembles wet sand. Pinch into crumbs and sprinkle over the muffins.

Bake for 18-22 minutes.

Remove the muffins from the oven and allow them to cool before drizzling them with the glaze. 

Make the glaze: mix together all of the ingredients add water until you reach the desired thickness. 

Enjoy!