Sruli's blog

 Hat tip to my sister-in-law Ellen, who found Mom's hand written notes. I guarantee that any errors here are mine, not Mom's. Mom's shlishkes were amazing. Yes, the measurements are vague-to-missing. I doubt Mom knew them. Disclaimer: I may have made some minor edits. It's probably better in the hand-written original, shown below. Shlishkes Make mashed potatoes, season to taste Throw an egg in and onion flakes Add enough flour with baking soda to make a firm dough. Divide down into fist size pieces. Flour (your table). Roll by hand rope like, a bit thicker than a pencil, cut pieces into 1 1/2 inch long. Place in boiling salt water (don't crowd them), cook about 10 minutes (take one out to taste). Have a bowl of cold water ready. With slotted spoon remove from pot, place in cold water (continue with rest) strain and rinse. Saute onions (golden) add some corn flake crumbs and mix with onion until you get the aroma. Prepare a baking pan with some olive oil, just enough...

 I started with a boneless neck roast (see https://cooking.marcgottlieb.com/charts/meat/, this was a #10). It was not frozen, and about 1.5 kilograms. Ingredients olive oil a big onion or some small ones three or four carrots some celery stalks some potatoes, cut into quarters. one or more garlic cloves sweet paprika (1 tsp should be enough)  1 bay leaf 1 tsp basil or thyme a glop of tomato paste 1 cup of soup stock (or water with onion soup mix or whatever) 1 cup of dry red wine, white in a pinch salt pepper Prepare the meat It needs to be at room temperature. Also, pat it dry with paper towels. Sprinkle kosher salt and pepper to taste. Sear the meat Tongs are more useful than spatulas here. This is true later too, when you're turning the meat.   Get a roasting pan with a lid. Put in some olive oil. Get it up to medium high. Sizzle test (a drop of water should be exciting). Sear for 20 minutes (10 per side). Longer if there's more than two sides, because you want it sear...

This is very easy because I'm using a great blender, the Nutri Ninja Auto IQ. Not using fancy features, but boy, does this blend. Keep in mind that you can easily halve this recipe, and recently I've only been using the "half" version of the recipe, to good effect. Everything is adjustable. The biggest mistake I've made is to over salt the pesto. The second biggest mistake was to add too much garlic. Ingredients: 4 boxes of the bodek style basil leaves (easier to clean, debug, etc.) 4 cloves of garlic (you can also use the crushed garlic available in supermarkets) 1 cup of crushed nuts (see comment below) 1 cup of olive oil 1 tsp salt (to taste) 1/2 tsp pepper (to taste)  1 capful lemon juice (to taste) 6 tbs nutritional yeast Pour the olive oil into the blender. Peel the garlic, take off ugly bits, rough chop if you want, toss into the blender. Put in the salt and pepper. I've never tried it, but I understand that you can also substitute half of the basil wit...