The Artisan Jewish Deli at Home
Format: PDF / Kindle (mobi) / ePub
For Jewish deli devotees and DIY food fanatics alike, The Artisan Jewish Deli at Home is a must-have collection of over 100 recipes for creating timeless deli classics, modern twists on old ideas and innovations to shock your Old Country elders. Photographs, historical tidbits, reminiscences, and reference material round out the book, adding lively cultural context.
Finally, fifty years after I started eating pastrami sandwiches and knishes at Wilshire’s Deli in Cedarhurst, Long Island, Nick Zukin and Michael C. Zusman have written a cookbook that allows delicatessen enthusiasts to make their favorite deli dishes at home. Making your own knishes? No problem. Rustle up your own pickles? Bring it on. Michael and Nick manage to make deli food simultaneously contemporary and timeless, which is no easy feat. If reading The Artisan Jewish Deli at Home doesn’t make you hungry, you’ve never rhapsodized over a pastrami sandwich or driven a hundred miles for a transcendent plate of latkes. If my grandmother, the greatest Jewish deli–style cook I’ve ever known, were alive she’d be kvelling over this book.”
—Ed Levine, founder of Seriouseats.com
“Michael and Nick’s handsome book brings some of your favorite deli recipes and memories into your home kitchen. Their pickles, knishes, and pastrami are just like you remember, only better!”
—Joan Nathan, author of Jewish Cooking in America
“Before you open this book, be sure to crack a window, because your house will soon reek of the glorious funk of delicatessen. The mouthwatering scent of baking bagels, bubbling soups, and steaming pickled meats will conquer every square inch of available air, bathing it all in a rich, delicious patina of schmaltz. Don’t be surprised if a sarcastic waiter named Abe appears in your kitchen. The Artisan Jewish Deli at Home will turn any house into a delicatessen worth its weight in knishes.”
—David Sax, author of Save the Deli
If you don’t happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in all its unsubtle splendor—can be yours in the comfort (and privacy) of your own kitchen. And it’s not that hard. Really. On top of all the Jewish deli classics, The Artisan Jewish Deli at Home offers updates and new angles on the oldways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine.
The chapters are organized into: Starters and Sides; Soups and Salads; Eggs, Fish, and Dairy; Beef; Bagels, Bialys, and Breads; and Pastries, Desserts, and Drinks. The range of favorite recipes include: Crispy Potato Latkes with Chunky Ginger Applesauce; Summer Chicken Salad with Tomatoes, Cucumber and Cracklings; Wise Sons’ Chocolate Babka French Toast; Home Oven Pastrami; and Celery Soda.
Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors’ favorite temples of modern Jewish gastronomy located across the country including: Mile End Delicatessen in New York City; Wise Sons Delicatessen in San Francisco; Kenny & Zuke's Delicatessen in Portland, OR; Stopsky's Delicatessan in Mercer Island, Washington; and Caplansky's Delicatessen in Toronto.
the top of the dough and the rolling pin as needed. Place half of the filling mixture in the center of the dough and use your hands to form the filling into a 5-inch square with straight edges and sharp corners that is about 1 inch high. Fold the top and bottom edges of the puff pastry over the top of the filling, and then fold over the sides to completely encase the filling in dough. If the dough is too short to meet in the middle, gently stretch it, or roll it a bit more with the rolling pin,
bright green but is still very crisp, about 1½ minutes. Immediately transfer the broccoli to the ice water to stop the cooking. As soon as it is cool, transfer to a plate lined with a double thickness of paper towels and blot completely dry. Heat a wok or large sauté pan over high heat. When the pan is hot, add 2 tablespoons of the oil. Quickly add the ginger, garlic, and shallots. Using a wok spatula or large wooden spoon, stir-fry the aromatics just until fragrant, 10 seconds. Immediately add
then turn it over in the pan. Cover and return the brisket to the oven. Continue cooking until the meat is very tender and easily shreds, 1½ to 2 hours longer. To test the brisket for doneness, use two forks to gently pull the meat apart in the center. The internal temperature should be 195°F for lean brisket, or 205°F if it is a fattier brisket. When the brisket is done, transfer it to a cutting board, fat side up. Strain the braising liquid into a small bowl, pressing down on the solids to
more for greasing the pan 4 large eggs, beaten ⅓ cup freshly squeezed orange juice 1 teaspoon pure vanilla extract 2½ teaspoons ground cinnamon 4 medium Golden Delicious apples, peeled, cored, and thinly sliced Preheat the oven to 350°F. Sift together the flour, 1⅔ cups of the sugar, the baking powder, and salt into a large bowl. Create a well in the center of the flour mixture and pour in the oil, eggs, orange juice, and vanilla. Stir the wet ingredients into the dry ingredients until
cutting and serving. Store the leftover kugel in the refrigerator, covered, for up to 3 days. To reheat, add a drizzle of milk to the top of the kugel and bake it at 350°F, covered, until heated through. (The cooking time depends on how much kugel you are reheating.) Celery Soda Serves 4 Celery-flavored soda has to be the most unusual of the sharp-tasting specialty drinks crafted to quench the thirst of Jewish deli diners. Making its first appearance in New York City in the late 1800s,