TeleTefila Cookbook
Jeremy G's Fruit Cobbler
“Here's my cobbler recipe. It's actually on another computer (in Wordperfect 3.5 for Mac format), so I'm just going to retype it. [Comments in brackets are from 2011, after test with less sugar, discussion with mom.] I'll have more comments at the end.”
Ingredients
3 cups fruit [apples, peaches, peaches & blueberries, or pears are all good fruit.]
2/3 cup sugar [1/4 cup works too]
2 T. flour (unsifted)
1/2 t cinnamon
1 cup flour (sifted [or not])
2 T sugar
1 1/2 t baking powder
1/2 t salt
1/2 cup salad oil
3 T orange juice, water or milk
1 egg
Procedure
- Put peeled sliced fruit on bottom of 8x8 pan. Sprinkle with mixture of 2/3 cup sugar, 2 T flour and 1/2 t cinnamon
- Sift flour [or not], sugar, baking powder and salt into bowl. [If not sifted, mix well.] Add oil and blend. Add liquid and egg. Stir with fork until well blended.
- Spoon dough on top of fruit mixture. Bake in preheated 350 oven for 30–40 minutes
OK, here are my comments from 2020
(Sun 8/23/2020 9:54 AM)
“I never measure 3 cups fruit exactly; I just peel (if apples; I don't peel peaches or pears), slice, and place in the pan. I use an 8 x 11.5 (and 2 inches deep) pyrex baking dish, because that's what I have. I try to layer the fruit, usually having the slices go in one direction in one layer, and another the next layer, although I don't know if it really makes a difference. (I'll do 2 or 3 layers, but it depends on how thickly the fruit is sliced, how much fruit I have, and how full the pan is getting.)
“Spooning the dough: we try to have 9 globs of dough, evenly spaced, throughout the pan; when serving, each serving has a dough thing + the fruit.
“Something that can be confusing is that there are 2 flour and 2 sugar measurements; one set is for the dough, one to sprinkle on top of the fruit (it will be under the dough). Most of the sugar doesn't go in the dough (although the one time I mixed up the directions, it still turned out OK; the dough was just pretty sweet). I usually do less sugar nowadays - I'm not sure if the fruit has gotten sweeter, or what, but it is usually plenty sweet with 1/4 cup sugar (or even less).
“The recipe is also pretty forgiving. I think it would work with a 4x4 (but deeper) dish, although I might consider reducing the dough proportions?
“Also, 'Salad Oil' is just short-hand for inoffensive oil — canola, corn, whatever is fine. ”
Breaking recipe news!
(Sun 8/23/2020 12:45 PM)
“I spoke to my parents today, and mentioned the cobbler recipe. My mom said that the recipe actually came from her friend Bobbye Hertzbach [Ed. note: now living in Silver Spring MD], and was printed in their shul's cookbook that came out in the 70s. I may take a picture of the recipe next time I visit my parents . . . there may be more information about the history of the recipe there.
“Or if you want to find it through interlibrary loan, the OCLC number is apparently 481170235, and the book, The Melting Pot, came out in 1976. Looks like NYU has a copy at the Elmer Holmes Bobst Library, and there are copies in LA as well.”
Real Men Make Chicken Soup
Ralph's Chicken Soup
Skin and de-fat the chicken, add to boiling water, with the following:
I generally use a package of soup veggies from Key Food; I cut the following into small pieces: carrot, celery, turnip, parsnip, leak, parsley, onion and some other green (possibly dill).
Add 2-3 garlic cloves and some form of potato (sweet potato is healthiest), and occasionally some cauliflower and/or spinach leaves (if I have a lot on hand that I don't want to spoil).
Cook over a moderate to low flame for 1.5 to 2 hours.
With leftover soup when most of the chicken is gone, I sometimes add a hot dog (generally Empire turkey or Hebrew National beef) and/or brown rice. The rice requires 40-45 minutes of extra cooking time, but you have to judge that you have enough liquid to accommodate the rice (white rice or quinoa require only about 20 minutes of extra cooking).
Nos's Chicken and Stuff
Nos says: We don't cook with added salt, pepper (piper negrum), onion or garlic, so I punch things up with herbs and wine. Overall, it's similar to what Ralph does, though mine does have 3 x 5 index cards.
Barbara Sontz's Eggplant Tomato Pie
Ingredients
- 1 large eggplant
- 6 Roma tomatoes, sliced into half-inch rounds
- 1 medium onion, diced
- 2 cloves garlic, sliced finely
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 egg
- 2 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 3 tablespoons butter, melted
- 1 tablespoon prepared pesto
- 4 ounces mozzarella cheese, shredded
- Fresh chopped, flat-leafed, Italian parsley
- Salt and pepper to taste
Ingredients
- Preheat oven to 500F.
- Line baking sheet with foil and lightly grease.
- Peel and cut eggplant into 1” cubes.
- Bake eggplant cubes at 500F for 15 minutes, stirring once, until tender and lightly carmelized.
- Remove cooked eggplant to bowl and mash; set aside.
- Lower oven to 350F.
- Mix 1 tbsp. oil and vinegar in skillet.
- Saute diced onion in oil/vinegar mixture until caramelized, adding more oil if necessary.
- Turn off heat on skillet and stir in garlic letting it sit 5 minutes.
- Add sauteed onion, garlic, breadcrumbs, parmesan, egg, melted butter, pesto, salt and pepper to eggplant, and mix well.
- Lubricate a pie pan with non-stick cooking spray.
- Slice 3 tomatoes and layer on bottom of pan.
- Add eggplant mixture.
- Top mixture with the rest of the tomatoes.
- Add shredded mozzarella and sprinkle with the fresh parsley.
- Bake at 350 F for 30 minutes or until golden brown.
