Archive for the 'lokshen' Category

27
Jan
12

Homemade Lokshen


Pasta was a staple in our home as I was growing up, whether it was the influence of the Italian neighbors or something my mother learned back in Poland in her mother’s kitchen I’ll never know. The freshly made noodles, in a good old fashioned hot chicken or beef soup, were just the right food for winter days, or she’d just use them for her delicious loskshen mit rozhinkes (raisins) kugel.

Of course you can buy ready made noodles but… they’ll NEVER taste the same!!! This recipe is very simple, easy, to make:

Home Made Lokshen

Yields: 4 servings

Ingredients

  • 2 1/2 cups all purpose flour, plus extra for dusting
  • 1/2 cup salt, plus extra for cooking
  • 2-3 eggs, beaten

Directions

  1. Put the flour and salt into a food processor, with the machine running add two-thirds of the beaten eggs. If the dough is too firm, add more egg, slowly and process again until a soft dough forms (the dough should be flexible, not sticky). Turn it onto a floured surface and need for about 12 minutes, or until smooth and elastic. Cover it with an inverted bowl for about 30 minutes.
  2. Cut the dough in half. Starting with one of the halves, roll out – on a lightly floured work surface – as thinly as possible into a 14 inch square. Transfer to a large floured baking sheet and repeat all the steps with the second piece of dough. Leave to dry for 25 minutes.
  3. When the dough surface looks dry, fold the dough loosely in half then in half again and repeat until you have a loosely folded strip of dough about 2 inches wide.. With a sharp knife, slice crosswise, straight down on one movement without dragging the knife into 1/8 to 1/2 inch wide.
  4. Unroll the noodles, gently shaking to separate. Leave to rest for 1 minute. If not using immediately, hang the noodles over a wooden rack to dry.
  5. Bring a large pot of salted water to a boil. Add all the noodles at once, cover and return to a boil. Cook for 2 minutes for the wider noodles slighly less for the thinner ones. As soon as the noodles rise to the surface they are cooked. Drain into a colander and serve in soup, toss with butter and cheese, or refresh under cold water to use in other recipes.

Enjoy, gentle reader, enjoy!

CS

29
Jan
10

China Glatt


We all know of that strange cultural phenomenon, the Jewish American fascination with Chinese food. Wanting to understand it, seeking some clues, I decided to try Boro Park’s venerable China Glatt (4413 13th Avenue; Brooklyn, NY 11219-2017; Telephone: 718.438.2576) where I found moderately priced, good wholesome Chinese fare.

I started the evening with Sushi, the choices were raw or cooked fish. I opted for cooked, and I ordered the Garden Dragon and the New Thirteen.

Garden Dragon and New Thiteen Sushi

One comes with mango on the outside with apple and imitation crab, the other is made with a spicy, pan seared salmon with cucumbers and avocado. Both dishes were appealing to the eye, delicious to the taste.

I then had Shmulk’s Pan Fried Wontons, named for one of the restaurant’s frequent customer’s  whose original recipe this was.  The wontons were filled with sweet and spicy chicken. I liked these wontons!!!

I followed with Empress Chicken, a less spicy version of General Tso’s Chicken.

Empress Chicken

Then I segued with the Singapore Chicken. This very good dish consists of grilled chicken sauteed with vegetables, bamboo shoots, mushroom, onion and pepper.

Afterwards I had the Beijing Beef with onion carrots and snow pea pods.

Beijing Beef

like everything else I’d eaten here, it was delectable! I finished the meal with a pareve cheese cake that tasted surprisingly good.

China Glatt has been at this same location – in the heart of Boro Park – for 15 years, considering the quality of the food I’m not at all surprised. As for my original motivation to try Chinese food, my search for clues as to the Jewish longing for it, I can only surmise that it must be the similarity between kreplach and wontons, lokshen and lo-mein.

I once heard a joke that perfectly encapsulates the Jewish love affair with Chinese food, considering the current Jewish year is 5770 and the Chinese just started their 5730th year, what did the Jews eat for 40 years?

CS




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