Baked Gefilte Fish

Baked Salmon Gefilte Fish

Oil
1 onion, finely chopped
3 lbs salmon and cod (or whitefish), ground
1/4 C matzoh meal
1/4 C finely chopped dill
2 large carrots, grated
Salt and pepper
4 eggs
2 C water

Beet horseradish sauce

Cook onion in oil to soften. Let cool.
Preheat oven 325°
Everything to stand mixer, 10 mins medium speed.
Oil tube pan or mold, and set up a bain-marie.
Pour fish into prepared pan, cover tightly with foiland bake x1 hour.
Remove from oven, loosen edges with a thin knife.
Let stand 20' then unmold onto platter.
Cover and refrigerate 24 hours before serving.

Cholent

After 20+ years the heating element finally gave out. 

Last meal was delicious Cholent. 

2 large red potatoes, in large chunks

2 onions, chopped

1 1/2 cups mixed dried beans, soaked overnight

250 gr beef for stew

250 gr beef kielbasa, in pieces

1 tsp black pepper

2 tsp paprika

3 T dried soup greens

Salt to taste

1 batch matzoh ball mix

750 ml stock (to cover)

Layer everything in order, in the slow cooker. 

Place matzoh balls on top. 

Add stock to cover. 

Cover and cook on low 10-12 hrs, 7-8 hrs. 

Grilled Radicchio and Fig Salad

Late summer salad- Grilled Radicchio, Fig and Almond Salad with Pecorino and Balsamic Vinegar

Sauerkraut

Massaging the salt and cabbage. 

Stomping the cabbage and salt with an improvised stomper (rolling pin).

Perfect Pickler Apparatus

Salted pork belly

Salted, cured for 7 days...

And used to make

New England Baked Beans

Fennel, Celery and Lemon Salad

Umeboshi

Salted plums and resulting vinegar.