Beef Brisket

Evidently most people know brisket as some sort of smoked BBQ thing. I didn’t know about this until I was googling for recipe variations and kept finding smoking instructions. Isn’t smoking what they do to whitefish and salmon? Perhaps the occasional gouda. Evidently smoking meats is like a thing in the south and I had the definition of BBQ totally confused but that is a discussion for another day. The way I have always eaten (and cooked) brisket was slow cooked in the oven with vegetables and plenty of liquids. You need to google “Jewish Brisket” for this variation.

On the bright side my version is much easier and involves a lot less equipment than the smoked version. Brisket is usually a holiday dish but the other day my husband came home with a huge hunk of meat and promised he would help me cook it. Turned out his help was keeping the children contained while I chopped, seared, cooked, and cleaned up. Better than nothing.

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Israeli Cheesecake

I really like unbaked cheesecake. It is impossible to mess up and I just really like dairy. When you eat a baked cheesecake (I like those too!) its just not as creamy and dairy-y as an unbaked one. This Israeli Cheesecake recipe is adapted from one of my favorite cookbooks The Book of New Israeli Food by Janna Gur.  It is only a few ingredients and is perfect for Shavuot (and yes, I know Shavuot is not anytime soon but my husband asked for it).

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Sweet Noodle Kugel

There are about 1,000 different recipes for noodle kugel. Some are savory with chicken fat and pepper others are sweet with lots of dairy, dried or fresh fruits, nuts, etc. I was in the mood for one with lots of dairy and raisins so I made one with cottage cheese, labne, butter, cream and raisins. It was pretty decedent and is generally reserved for holidays rather than everyday fare. It is best served room temperature so let it cool off after making it. It can be served along with dinner, as dessert, or breakfast.

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