Cholent צ'ולנט
Yesterday I made a root vegetable stew, with carrots and beetroot and onion and potatoes. Also with pearl barley, though it is not a root vegetable.
Today I have organised a cholent, which is a slow-cooked met stew traditional to Eastern-European Jews. It will cook in the slow cooker overnight and will be ready tomorrow. I hope it goes well and comes out tasty.
I did what I usually do with recipes nowadays, look up several online, read them all, and adjust and make my own variation based on them.
In English:
http://www.jewishmag.com/43mag/cholent/cholent.htm -scroll down for the recipe
http://ilanadavita.wordpress.com/2008/10/30/chulent-recipes/
http://www.silverbrowonfood.com/silverbrow_on_food/2010/01/cholent.html (this one is rather untraditional)
http://jcarrot.org/yiddish-cholent-with-the-enemy
http://kosherfood.about.com/od/sabbathcooking/r/cholent_meat.htm
In Hebrew:
http://www.matkonim.net/hamin/cholnt.html
http://saloona.co.il/zivturner/?p=1026
http://www.tapuz.co.il/blog/ViewEntry.asp?EntryId=1585698&r=1
http://www.foodis.co.il/recipes.asp?sec=1&featid=1304
Probably there were more, in currently-closed tags.
So:
I heated olive-oil and sunflower oil in a frying pan.
I added about a Tablespoon, maybe, of cumin-seeds,
two teaspoons of sweet paprika
and I sealed cubes of stewing meat - buffalo, this time, but beef is more usual.
Put the sealed cubes of meat in the bottom of the slow-cooker. Ground black pepper over them.
Fried one chopped onion in the pan, added that to the slow-cooker.
Poured the oil with the paprika and cumin-seeds in into the slow-cooker as well.
Then I splashed some sherry in the pan and swirled it around and poured that into the slow-cooker. I believe that's called de-glazing.
I added a beef stock-cube and mixed all that in the slow-cooker.
Oh! I added some peeled cloves of garlic.
On top of that, I put two onions, two whole onions, washed, in their brown skin: the brown skin adds to the rich brown colour I want the stew to have.
Then whole potatoes. On top of those, I poured red beans, and white beans, and pearl-barley, that I'd soaked over-night. I put cloves of garlic among them as well.
Added three teaspoons of salt.
Poured boiling water to cover and an inch more.
Then covered it, left it to simmer on the high setting. I'll turn it to low when I go to bed, soon.
Three hours later I heard a noise, like popcorn, from the kitchen: I had over-filled the slow-cooker. The beans and the pearl-barley expanded and drove up the lid, and some of the cooking-water had spilled out. I took out a few spoonsful of barley and beans, and closed the lid again. Lesson for next time: going to leave two or three inches from the top of the pot,not two or three centimetres.
I'll taste how it is tomorrow.
Today I have organised a cholent, which is a slow-cooked met stew traditional to Eastern-European Jews. It will cook in the slow cooker overnight and will be ready tomorrow. I hope it goes well and comes out tasty.
I did what I usually do with recipes nowadays, look up several online, read them all, and adjust and make my own variation based on them.
In English:
http://www.jewishmag.com/43mag/cholent/cholent.htm -scroll down for the recipe
http://ilanadavita.wordpress.com/2008/10/30/chulent-recipes/
http://www.silverbrowonfood.com/silverbrow_on_food/2010/01/cholent.html (this one is rather untraditional)
http://jcarrot.org/yiddish-cholent-with-the-enemy
http://kosherfood.about.com/od/sabbathcooking/r/cholent_meat.htm
In Hebrew:
http://www.matkonim.net/hamin/cholnt.html
http://saloona.co.il/zivturner/?p=1026
http://www.tapuz.co.il/blog/ViewEntry.asp?EntryId=1585698&r=1
http://www.foodis.co.il/recipes.asp?sec=1&featid=1304
Probably there were more, in currently-closed tags.
So:
I heated olive-oil and sunflower oil in a frying pan.
I added about a Tablespoon, maybe, of cumin-seeds,
two teaspoons of sweet paprika
and I sealed cubes of stewing meat - buffalo, this time, but beef is more usual.
Put the sealed cubes of meat in the bottom of the slow-cooker. Ground black pepper over them.
Fried one chopped onion in the pan, added that to the slow-cooker.
Poured the oil with the paprika and cumin-seeds in into the slow-cooker as well.
Then I splashed some sherry in the pan and swirled it around and poured that into the slow-cooker. I believe that's called de-glazing.
I added a beef stock-cube and mixed all that in the slow-cooker.
Oh! I added some peeled cloves of garlic.
On top of that, I put two onions, two whole onions, washed, in their brown skin: the brown skin adds to the rich brown colour I want the stew to have.
Then whole potatoes. On top of those, I poured red beans, and white beans, and pearl-barley, that I'd soaked over-night. I put cloves of garlic among them as well.
Added three teaspoons of salt.
Poured boiling water to cover and an inch more.
Then covered it, left it to simmer on the high setting. I'll turn it to low when I go to bed, soon.
Three hours later I heard a noise, like popcorn, from the kitchen: I had over-filled the slow-cooker. The beans and the pearl-barley expanded and drove up the lid, and some of the cooking-water had spilled out. I took out a few spoonsful of barley and beans, and closed the lid again. Lesson for next time: going to leave two or three inches from the top of the pot,not two or three centimetres.
I'll taste how it is tomorrow.