December 18, 2012 3:50 am at 3:50 am #607476
Hello Popa, I am thinking about food late at night yet again for better or worse, and I wanted to try to get your attention to ask you a pizza question or two. I have read some of your posts about making pizza, and I was wondering what kind of crust it is that you make (thin-crust, deep dish/Chicago-style, etc.). Do you have a trick for getting the crust just right?
Also, have you ever tried any soy-based fake meat toppings? I have been wondering which brands if any are tasty yet kosher.
I am privy to a delicious rugelach recipe and would be more than happy to share/post, to thank you for answering these culinary questions of mine…thank you! 🙂December 18, 2012 4:49 am at 4:49 am #1115162
Well, I like to make chicago style, but I don’t know the recipe, and only have ever made it with my father, who might post the recipe if he sees it.
I have tried the fake meat toppings and I don’t like them at all. I think the Yves brand is the best for just eating.
I will share with you a couple of sauce recipes though.
Recipe 1 (Fabios)
Saute several cloves of garlic in olive oil. Until slightly browned. (first smash the garlics a bit by laying a knife broadways on them, and hitting with your other hand.)
Add a whole can of whole peeled tomatoes. Let simmer until all the juice is gone.
Mush the tomatoes with a wooden spoon. Add some more olive oil. Add salt and pepper.
Allow to simmer more until the olive oil turns red. Then it is done.
Recipe 2 (dad’s, and easier)
Take a can of diced tomatoes, and drain into sink. Then dump tomatoes into bowl.
Take a can of tomato sauce, and dump into bowl.
Take a can of tomato paste, and dump into bowl.
Add olive oil, salt, pepper. And garlic, why not.
Please post the rugelach recipe.December 18, 2012 5:02 am at 5:02 am #1115163
pretty pretty please a poppa
may i buy a pizza please
and put a pizza on a plate-a
please a soon-a not a-late-a!
Thanks Uncle Moishy!December 18, 2012 7:33 am at 7:33 am #1115164
Torah 613 your the moishy that used to liven up the coffee roomDecember 18, 2012 5:35 pm at 5:35 pm #1115165
Thank you very much Popa for your recipes! Here is mine for rugelach:
1 cup (2 sticks) butter or margarine, softened
1 package (8 ounces) cream cheese, softened
2 1/4 cups all-purpose flour
cocoa and nut filling (recipe follows)
1 tablespoon butter or margarine, melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Prepare cocoa and nut filling as follows and set aside: in a small bowl, stir together 1 1/2 cups ground walnuts, 6 tablespoons sugar and 3 tablespoons cocoa; stir in 3 tablespoons milk. Makes about 1 cup filling.
In a large mixer bowl, beat softened butter and cream cheese until blended and smooth. Gradually add flour, beating on low speed of electric mixer until well blended.
Divide dough into 3 equal parts; wrap each in plastic wrap, pressing lightly to form small circle. Refrigerate 3 to 4 hours or until firm enough to roll.
Heat oven to 375 degrees F.
On lightly floured surface, roll one piece of dough into a 9-inch circle (keeping remaining dough in the refrigerator). Cut circle into 12 wedges.
Place about 1 teaspoonful of the filling at wide end of each wedge; spread about 3/4ths of the way up the wedge. Starting at wide end, roll toward the point. Place cookies, point sides down, on ungreased cookie sheet. Brush with melted butter. Stir together sugar and cinnamon; sprinkle over the top of cookies.
Bake in a 375-degree F oven for 15 to 20 minutes or until golden. Remove from cookie sheet to wire rack. Cool completely. Repeat procedure with remaining dough and filling. Makes 3 dozen cookies.December 19, 2012 3:14 am at 3:14 am #1115166
Abba bar AristotleParticipant
Here is the recipe for the chicago pizza dough that you requested:
1/4 ounce active dry yeast ( 2 1/4 tsps); 1 1/4 cups lukewarm water; 1 teaspoon sugar; 3 1/4 cups unbleached bread flour, plus more for dusting; 1/2 cup medium-grind yellow cornmeal; 1 1/2 teaspoons kosher salt; 1/2 cup olive oil,
1.dissolve the yeast in 1/4 cup of the warm water. Add sugar and 1/4 cup of the flour and mix; Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
mix the dough, with dough hook soft and elastic, 10 to 12 minutes.
Lightly oil a large bowl. Add the dough and turn to coat on all sides.
Cover the bowl with plastic wrap
Set the bowl in the frig overnight or better – over shabbos.
Press the dough into your deep dish cast iron pan until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
now you are ready to fill it:
Fry a nice large onion in olive oil with a nice half of a green pepper- both of them chopped nicely
Remove it from the fire and add it to:
1 can (28 ounces) diced tomatoes, well drained; 1 can (8 ounces) tomato sauce; 1 can (6 ounces) tomato paste; 1/2 teaspoon salt; 1/4 teaspoon each garlic powder, dried oregano, and pepper
Put 1/2 inch mozzarella cheese into the pan =on the dough.
Then put the mix of sauce above on top of the cheese
then put layers of fresh basil, fresh spinach; fresh sliced mushrooms; another layer of mozzarella cheese
then sprinkle parmesean cheese on top; then sprinkle sliced black olives
bake at 425 for 30 minutes or 35 mins
remove from oven and wait 5 mins.
then remove from pan and cool for 30 minutes; then enjoy 🙂December 19, 2012 3:38 am at 3:38 am #1115167
Yummy, rugelach! Are they the soft or flaky type? How long do they take to make?December 19, 2012 3:46 am at 3:46 am #1115168
Thanks, I was going to email you and ask for the dough recipe. I want to make it.December 19, 2012 3:50 am at 3:50 am #1115169
Hello Abba bar Aristotle (father of Popa :-), thank you so very much for this recipe — it sounds absolutely delicious!
Hello nanny, these rugelach manage to be both soft and flaky at the same time, so tasty! I would estimate that, excluding the 3-4 refrigeration time for the dough, the cookies probably take about an hour and a half to make, but I typically take my time while baking (I will sing to music or talk with my mother; I try not to rush because I tend to make mistakes with the recipe when I do!). I wish I coud send some of these rugelach virtually to you and the CR!December 19, 2012 3:51 am at 3:51 am #1115170
You crack me up!! 🙂December 19, 2012 3:07 pm at 3:07 pm #1115171
If you don’t care for overbaked cheese, reserve half the sauce and all the cheese, and add only for the last 10-15 minutes.December 19, 2012 9:54 pm at 9:54 pm #1115172
Thank you the hock, that is a good tip!December 20, 2012 12:41 am at 12:41 am #1115173
More_2. I am not.
Aurora, glad you liked it!June 16, 2013 5:31 am at 5:31 am #1115174
Popa made a mean popa’s pizza tonight. Used red onions. Lots of fennel. Used up the last of the parmesan that’s been in the freezer for months for this purpose.June 16, 2013 5:35 am at 5:35 am #1115175
Popa: Fennel on a pizza sounds delicious. Do you sautee your veggies ahead of baking? I’d think the veggies would stay crisper that way and would also have a richer flavor.
Italians often put fennel sausage on their pizza, so actual fennel on a pizza would be a good idea along those lines.June 16, 2013 5:40 am at 5:40 am #1115176
Do you have to wait six hours before flieshik?June 16, 2013 5:40 am at 5:40 am #1115177
yah yah, of course we fry them! And they do have a very fine flavor.
My father tried using fire roasted tomatoes in the pizza instead of just regular ones. He said it was terrific, and tasted like it had meat.June 16, 2013 5:46 am at 5:46 am #1115178
What is fennel sausage?June 16, 2013 1:55 pm at 1:55 pm #1115179
and all of you are cooking freaks??
Oh how I was duped by your other posts.June 17, 2013 12:49 pm at 12:49 pm #1115180
Nice to see you again. Hows everything going Aurora77??????November 27, 2013 8:29 pm at 8:29 pm #1115181
Why do you say in the recipe to let cool for 30 minutes? Why not eat it hot?November 27, 2013 8:43 pm at 8:43 pm #1115182
Because it will all just fall apart if you eat it right away, and will be too hot to eat anyway. The pro-tip is to wait 5 minutes for it to settle a little, then lift it out with a spatula on to a cooling rack, then cool until ready to eat on that.November 29, 2013 12:12 pm at 12:12 pm #1115183
Here’s a way to modify a chocolate layer cake:
Instead of preparing the cake layers, use bread. Instead of the cream filling, mix tuna with mayonaiseNovember 29, 2013 5:58 pm at 5:58 pm #1115184
Thanks. If I ever make it Ill Bli Neder let you know how it worked out.December 6, 2015 12:03 am at 12:03 am #1115185
Popa making this tonight.December 6, 2015 4:04 pm at 4:04 pm #1115186
well?December 7, 2015 10:21 pm at 10:21 pm #1115187
With latkes on the side I hopeDecember 8, 2015 2:04 pm at 2:04 pm #1115188
Why hasn’t aurora been tagged as a joseph personality yet?December 8, 2015 3:32 pm at 3:32 pm #1115189
Cuz aurora isn’t.
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