This recipe was adapted by me from my Aunt Florence’s brisket recipe.  I loved brisket growing up.  Although I liked my mother’s brisket a lot, it didn’t hold a candle to my Aunt Florence’s, which I was lucky enough to eat every Passover at her house.  When I saw that platter of brisket arriving at the table, my mouth was watering.  The meat was such a dark brown, rich color, and the flavor of the meat when it hit my tongue was heavenly; there really are no sufficient words to describe how good that brisket tasted to me.  I was always worried there wouldn’t be enough for me.  Luckily, there usually was.  Anyway, I started making this brisket around 1978 right after I got married.  I couldn’t wait to start making my aunt’s amazing brisket.  I followed my Aunt Florence’s recipe, but I did change the cooking method.  She cooked the brisket in a pot for the whole cooking time.  But I decided to start the cooking on the stove, and then transfer the pot into the oven for a few hours.  This method resulted in the brisket having the same incredible dark brown color and rich taste, but the meat was much more tender.  My brisket became the talk of the family.  I had achieved great heights in cooking when I mastered my aunt’s incomparable brisket!

• About 5 pounds brisket, first or thin cut- you can use 1 big piece or 2 smaller pieces
• About 5-6 medium to large onions
• About 2 fat or 4 thin carrots
• Kosher salt, pepper, garlic powder

Season both sides of the meat pretty heavily with salt, pepper, and garlic powder.  Peel and quarter the onions and put them in the bowl of a food processor fitted with the metal blade.  Pulse the onions until they resemble the consistency of chunky apple sauce.  Put the onions on the bottom of a large dutch oven or very large oven-proof pot.  Then, slice the carrots into very thin sticks or grate them  onto the top of the onions in the dutch oven.  Place the meat on top of the onions and carrots.  Pour about 1 cup of cold water around the meat.  Cover the dutch oven.  Put the heat on medium, and bring the water to a boil.  Cook on a high simmer about 30 minutes with the cover on.  Then take the cover off and cook on high heat until all the liquid evaporates.  The onions and carrots and meat will start to brown.  Lift the meat up with a strong metal spatula and mush the vegetables around.  Turn the meat eventually when it’s really brown on the bottom.  It will almost be burning a little, as will the vegetables.  When that starts to happen, add more cold water, about 1 cup.  Notice the color of the gravy.  It probably will be a light to medium brown.  That isn’t dark enough.  Let the new liquid reduce down and evaporate.  The meat and vegetables will be browning more.  When all liquid is evaporated add another cup of cold water.  If the gravy is dark and rich, you are ready for the next step.  If you still think the gravy is not dark, repeat the reducing and browning process one more time.

When you have decided that your gravy is dark and rich, add one more cup of water.  There should be lots of gravy now around the meat.  Cover the dutch oven or pot (I use aluminum foil first and then I put the cover on top of that).  Put the dutch oven into the oven at about 350 degrees.  Let it cook for about 2 hours.  Take it out, uncover it, and check it for tenderness.  put a fork in.  If it is done, the fork will go in very easily.  It probably won’t be tender enough at this point.  Add some more water if the gravy has reduced too much.  Cover the meat, and put it back in the oven for another 30 minutes.  Check again, and put it back in the oven for another 30 minutes.  It might be ready at this point.  The meat usually needs at least 3 hours in the oven.  Sometimes, depending on the meat, I have actually kept it in the oven for 4 or 5 hours.  Now, if one of your pieces of brisket is tender before the other, take that piece out and let it cool on a late.  When the rest of the meat is done, take it out and put it on a plate.  The meat should cool for about 1 hour before you slice it.  Use an electric knife and slice it against the grain about 1/4 inch thick.  Pour all the gravy into whatever dish you plan to heat the meat up in when you serve it.  You can also pour the gravy into a disposable aluminum roasting pan, if you plan to heat it up in that.  Trim any fat off your slices, then place them in the gravy and smoosh the gravy into the meat.  If you think the gravy has reduced too much, you may add some water to it to make some more gravy.  You can put the meat into the refrigerator up to 3 days before you will be reheating and serving it.  I usually take the brisket out of the refrigerator one or two hours before I start to reheat it.  You can cook this and freeze it, but I don’t think it tastes quite as good.   

I am famous for my brisket. I have a few different recipes that I use, but this is one I developed because I wanted a recipe that would be less involved and easier to make. I make this often because it is so easy to make, and very delicious. I make this for Thanksgiving, Rosh Hashana, Passover, and whenever my family requests it. Cooking brisket is not hard to make if you follow the steps. If you take your time, and have a little patience you will serve a dish fit for a king or more importantly for your family and friends!

Important note: Read this entire recipe through a few times to make sure you understand it before you start.

• About 4-5 pounds of thin cut brisket of beef (one large or two smaller pieces)
• Kosher salt, pepper, good garlic powder (I use McKormick), paprika
• 2 very large onions or 4 large onions (about three pounds)
• 2/3 of the tomatoes in a 28 oz can of whole plum tomatoes, or 2/3 of a can of tomato puree or my latest preference- 2/3 small can of tomato paste)
• water
• 5 large carrots, cut into chunks
• 1 envelope of Lipton’s Onion Soup Mix -optional- see explanation below (If you think you’ll be using onion soup mix, then use less salt when seasoning your meat.)

Preheat over to 350 degrees.

Season brisket on both sides with Kosher salt, pepper, garlic powder, and  paprika.

In bowl of food processor fitted with the metal blade, pulse the onions until they are the consistency of apple sauce. Pour the onions into the bottom of a roasting pan or a very large dutch oven.

Rinse out the bowl and metal blade of the food processor. If you are using canned tomatoes rather than tomato paste, place the metal blade back in, and put about 2/3 of the tomatoes into the bowl (You will not be using any of the juice or puree in the can). Pulse the tomatoes until they are pureed. Pour the pureed tomatoes into the onions in your pan. Add about 1 cup of water, and mix it in with a spoon. If you are using the tomato paste, then just spoon it in dollups on top of the onions, and then pour the one cup of water over all.

Place your seasoned meat on top of the onion mixture fat side up.  Peel and cut the carrots into thick slices, and place them around the brisket . Cover the roasting pan tightly with heavy duty aluminum foil. If you are using a dutch oven, then place the top on. Put in preheated oven for about 3 hours. Take the pan out. Uncover the brisket carefully so you don’t get burned by the steam. Open the one packet of onion soup mix, and strain the powder in the mix, and discard the onions. Pour the powder into the liquid in the pan, and mix with a spoon to dissolve the powder. Your brisket will not be done yet. If your liquid or gravy has evaporated, then you will need to add more water. If there is plenty of liquid, which there may be at this point, you’re fine. Just check the tenderness of the brisket by putting a fork into the meat. If the fork goes in very, very easily, then your meat is done. But I’ve never cooked my brisket for less than 3 1/2 hours. Recover the pan. If your foil is too loose, add new foil. Cook for another half hour to hour, and then take it out. Check it again. If you don’t think the fork goes in easily enough, cook your meat for another 1/2 hour, and check. You may still need to cook it more. If you do, cook it for another half hour, and check again. I would say that I usually cook my brisket for about 3 1/2 to 4 1/2 hours altogether. When your meat is tender, take it out using a sturdy spatula. Put it on a cutting board to cool for an hour or so.

I like my gravy to be very rich.  So at this point, I take all the carrots out of the roasting pan and set aside.  Then I put the pan with all the gravy- onions and water and place it back in the oven in the middle of the oven under the broiler element.  Every 15 minutes, I take out the pan, mix everything around, add more water.  Each time, the onions become darker, and the gravy gets darker.  The browned or even somewhat burned bits will not hurt your gravy.  I do this for 45 min. to an hour, until my gravy is really rich and dark.  

Then slice the meat against the grain with an electric knife. Your slices should be about 1/4 inch thick. Cut off any fat after you slice the meat. Place the slices of meat gently back in the gravy, and smush/squeeze the gravy into each slice as you go. I suggest that you transfer your gravy into a large oval or rectangular ovenproof baking dish with 2 inch sides, before you start placing your slices in the gravy. This way, when you heat the brisket up for serving, you can heat it in the same dish you will serve it in. The alternative- which is fine - is to transfer the gravy and carrots into a disposable aluminum roasting pan before you slice the meat. Then slice the meat and place your slices into the gravy in the disposable aluminum pan. When you are preparing your meal, you will heat the brisket up in the disposable pan, and then you will have to transfer the meat, the gravy, and the carrots to a serving platter.

Note: I usually make this 1 to 2 days in advance of serving it, because the meat becomes more tender and and the flavor will intensify as the meat sits in the gravy in the refrigerator. When I reheat the meat for serving, I let it sit out on the counter at least 1 - 2 hours to bring it closer to room temperature. Then I heat it covered for about 40-50 min. at 350 degrees until it is hot.

Newest variation:

If you don’t  like the idea of using the onion soup, add an extra 2-3 more onions instead.  Using the tomato paste is much easier than using the tomatoes, and the result is the same..  When I took the meat out of the pan and put it on a cutting board, I then put the roasting pan back in the oven under the broiler element- with the element on the low setting.  Every 20 min. or so, I took out the pan, and mixed the onion mixture.  The idea is to let the onions get really browned, almost burned, and then to mix it up with the liquid in the pan.  I did this for at least an hour until my gravy and the onion mixture was quite dark.  Then I took the pan out of the oven, and added some water, scraping the sides to mix in all the burned stuff.  I liked the results.

This is a family heirloom recipe.  This was another absolute favorite dish of mine when I was a little girl.  My mother made this Passover dish the way her mother did. I took over the job of making the matzo brei when I was about 15 years old, and I’ve been making it ever since.  I have never seen a recipe like this one for matzo brei; it is unique. What you end up with is something that is similar to French toast, but better.  It does take some effort, but it is so worthwhile.  Your family will love you for it.  Just try it - I know you’ll agree that it’s worth the effort.

• whole sheets of matzo  (For best results, use Manishewitz regular matzo.  You will need about 2 sheets of matza per person.)

• lots of extra large or jumbo eggs (about 3 eggs per person)

• regular milk (about 2- 3 tablespoons for every 4 eggs)

• margarine for frying (I use Fleischmann’s)

• granulated sugar and pure maple syrup for serving

For 2 people, beat about 4 eggs to start with in a wide shallow bowl.  Mix in about 2 tablespoons of whole milk.  Gently break 1 matzo into approximate fourths.  Soak it in warm water in a wide shallow bowl , aluminum tin, or other shallow pan until the matzo begins to soften.  Very gently, squeeze as much water out of the pieces as possible without breaking the matzo.  Then place the pieces gently in the bowl with the egg mixture.

Put a big chunk of margarine in a large, preferably non-stick frying pan, over a medium-high  flame.  Transfer pieces of matzo into pan to begin frying. Fry until beautifully browned on the bottom, flip, fry until browned, and serve.

Start soaking process immediately with a new sheet of matzo.  Repeat frying process.

Continue until everyone is full.  Trust me, you will be standing at the stove for a very long time.

Forget The Cheesecake Factory!  You Can Learn To Bake The Most Amazing Cheesecake In The World!  

I adapted this recipe from one that was given to my mother and to me by another one of our wonderful neighbors, Lenore Velinsky.  Lenore was a marvelous cook.  She really loved cooking for her husband Arthur, and for her three boys, Richard, Ira, and Jimmy.  This was her cheesecake recipe, and it was amazing.  I have baked it many times, and it has always come out perfectly.  For me, this is the quintessential cheesecake. This cheesecake is light yet creamy. It has undertones of lemon and only a hint of vanilla. The taste is so wonderful, that the only topping I like to put on is a sprinkling of cut up strawberries or nothing at all.  I love to make this cheesecake recipe for special celebrations or bring it to family gatherings. Everybody goes wild for this cheesecake! Please try it.  I know you’ll agree that it’s the dreamiest cheesecake ever. If you bring this cheesecake with you to a gathering of friends or family, you will be the Next Cooking Star.  I know you’ll agree that this cheesecake is nothing less than heavenly!

For the crust:

• 2 cups graham cracker crumbs

• 1/2 cup sugar

• 1 stick melted butter or margarine (try reducing to 6 tablespoons next time)

• 1/2 cup  finely chopped pecans (optional) (I like addition of nuts to crust)

• 1/4 teaspoon cinnamon (optional) (cinnamon adds flavor)

For the filling:

• 2 1/2 pounds Philadelphia brand cream cheese (5- 8 oz. packages, at room temperature (I often use 3 packs of the Philadelphia 1/3 Less Fat- Neufchatel, and 2 packs of the regular, but you may use all regular) 6-1-10- this time I used all regular, and it definitely is richer and maybe a little heavier- so I think I like it better with 2 of the light and 3 of the regular or 3 of the light and 2 of the regular.)

• 1 1/2 cups granulated sugar

• 5 extra-large eggs, separated at room temperature

• 1 pint sour cream (not light)

• pinch of salt

• Juice of 1 large lemon or 2 smaller lemons (about 3 tablespoons fresh or in a pinch 1 1/2 tablespoons frozen Minute Maid lemon juice)

• 1/8 teaspoon pure vanilla extract

For the topping (optional):

• 1 quart fresh strawberries sliced and piled on top (or served on the side), but optional

Preheat the oven to 300 degrees.

To make the crust, grease a 10 inch springform pan, bottom and sides. Combine the graham cracker crumbs, sugar, melted butter and chopped pecans in a bowl. Then pour some crumbs into the bottom of your pan. With your hands, press the crumbs into the bottom. Then turn the pan on its side. Keep adding crumbs, turning pan until you have used up all the crumbs. The crumbs should go almost up to the top of the pan. Bake for 8 min. Put in the refrigerator to cool while you are preparing the filling.

To make the filling, first separate your eggs, and set aside.  Cream the cream cheese in the large bowl of an electric mixer fitted with the paddle attachment on medium-high speed until lightened and as lump free as possible, about 5 minutes.  Add the sugar on medium speed and blend.  Add the yolks on low speed, one at a time, just until blended. Scrape down the bowl and beater as necessary. On low speed, add the lemon juice, the vanilla, and the salt. Then on low speed, add the sour cream, just until blended.  Whip egg whites in a separate bowl using electric mixer on highest speed with the whisk attachment until stiff peaks form. Then pour the whipped egg whites into your batter, and fold in by hand. Pour batter into the cooled crust.

Note:  If you have 1 large bowl and 1 smaller bowl for your electric mixer, you can use the large bowl to mix your batter, and the smaller bowl to whip the egg whites.  If you only have 1 bowl for your mixer, whip the egg whites first, then transfer them to another bowl, wipe the bowl dry, and proceed to make the batter.  Your egg whites may deflate a bit though if you do this, but it shouldn’t affect the cake. I do like to whip my egg whites last so they don’t lose any volume.

Bake for 1 hour and 20 minutes. Turn oven off. Open oven door slightly. The cake will not be completely set in the center. Let cheesecake sit in oven for 1 more hour with the oven door slightly ajar.  Then take the cheesecake out of the oven and allow it to sit at room temperature for another 2-3 hours until completely cooled.

Run a knife around the outside of the cake. Then release the outside of the springform pan, and carefully lift the sides of the pan over the cake to remove them. Leave the cake on the bottom of the springform pan and place it on your serving platter. Cover the cake with good plastic wrap and refrigerate it overnight.

When you are ready to serve it, slice up 1 quart of strawberries and pile them on top of the cake or serve on the side if desired. But this cheesecake is so delicious, that it will stand on its own with no topping!

Note: This cake is creamier and even better if made 24 - 30 hours before you serve it!

Hint:  I enjoy serving this cheesecake with no topping, because only then it is really possible to totally savor the incredible taste and texture of this cake, so that is why I actually recommend that if you want to serve it with strawberries, cut them up and serve them on the side. 

Passover Version

Everthing remains the same, except the crust.

Passover crust

1 1/2 cups matzah meal

1 1/2 sticks unsalted butter or margarine - melted

1/2 cup finely chopped pecans or walnuts

1/2 cup sugar

2-3 teaspoons cinnamon (necessary to cut bland flavor of matzah meal)

Mix all ingredients in a bowl.  Grease bottom and sides of large 10 inch springform pan.  Coat bottom and sides with mixture.  Bake at 300 degrees for 8 minutes.  Set aside to cool while you prepare the filling of the cheesecake.  Follow filling ingredients and instructions as well as baking time instructions above.