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2 Beaverton Cooking and Food- Jewish

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The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen


The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen Cover





4 ¼ cups sifted all-purpose flour, plus more as needed

1 teaspoon Diamond Crystal kosher salt, plus more to top the matzo (optional)

2 tablespoons canola oil

3/4 cup plus 1 tablespoon warm water

Preheat the oven to 500°F and place a pizza stone (ideally) or a 10-by-15-inch baking sheet on the bottom rack.

In a large bowl, mix together all the ingredients until they come together to form a dough. If the dough is sticky, add a bit more flour.

Divide the dough into 8 pieces. Flatten a piece slightly and pass it repeatedly through a pasta maker, reducing the thickness each time until you reach the minimum setting. (Or you can simply roll the dough as thinly as possible with a rolling pin.) Repeat with the remaining dough pieces.

Trim the flattened dough pieces so that they will fit snugly onto the pizza stone or baking sheet. Use a fork to prick holes in the surface of the dough. For salted matzo, brush or spray the dough surface lightly with water and sprinkle with salt.

Carefully slide the pieces of dough onto the pizza stone or baking sheet. Bake until the surface of the matzo is golden brown and bubbly, 30 seconds or so. Using tongs, carefully f lip the matzo pieces and continue to bake until the other side is browned and lightly blistered. (Keep careful, constant watch to keep the matzo from burning; the exact cooking time will vary from oven to oven, and will get a little longer with each subsequent batch.)

Makes about 8 large sheets

Product Details

Bernamoff, Noah
Clarkson Potter Publishers
Bernamoff, Rae
Cohen, Rae
Jewish & Kosher
Cooking and Food-Preserving
Cooking and Food-Jewish
Publication Date:
10.28 x 8.25 x 0.93 in 2.08 lb

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » Methods » Preserving
Cooking and Food » Regional and Ethnic » Jewish
Featured Titles » General

The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen Sale Hardcover
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$10.98 In Stock
Product details 224 pages Clarkson N Potter Publishers - English 9780307954480 Reviews:
"Publishers Weekly Review" by , "This debut cookbook melds old school kosher food with a modern finesse, bringing the idea of 'kosher delicatessen' into the 21st century. Hoping to prove that the Jewish deli is not a thing of the past, the Bernamoffs (who lived in Montreal but now reside in Brooklyn where they opened their deli) rely on classic recipes 'from grandma' infused with new technique and palate to offer their restaurant meals in the convenience of the reader's home. Broken into two sections, 'Do-It-Yourself Delicatessen' and 'To the Table,' the book enables readers to build the perfect delicatessen meal from the ground up. Providing recipes for a complete meal, at any time of the day, the Bernamoffs incorporate smoked meats and fish, pickles, garnishes, and condiments, bread and noodle-making, as well as dessert (e.g., honey cake and rugelach) into a small book filled with anecdotes and tips. With extra sections written by other food purveyors and vendors, e.g., 'How to Love Your Knife So It'll Love You Back' by Joel Bukiewicz (a Brooklynite knife-smith) or 'An Ode to Pastrami' by Ken Gordon (owner of Kenny and Zuke's Delicatessen in Portland, Ore.) give this book the quirky, hipster personality of its restaurant namesake. Perhaps slightly impractical for the average home cook (smoking meat is time consuming), this book will definitely serve those willing to put in the time and effort required for the perfect roast beef sandwich. (Sept.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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