Sentences with phrase «spielbergian schmaltz»

She introduced me to schmaltz.

But you're much too young to have heard that song, so I'll drop with the schmaltz and just say that despite my avoidance of bread, your recipes always look good enough to... um — eat!

However, most any Paleo - approved fat will do: ghee, grass - fed butter, olive oil, tallow, schmaltz.

I avoid processed fats, like margarine or canola oil, but whole fats from olives, avocados, coconuts, seeds, nuts, and humanely raised animals (butter, lard, suet, schmaltz) are a necessary part of the diet, and lead to feeling full in ways that allow people to cut down on sugar (which is less healthy, as you say).

Chicken fat or schmaltz is really really yummy, it makes everything you cook it in taste amazing.

To separate the schmaltz from the juices, pour off the liquid and allow to cool in the fridge.

Heat oil and butter (or schmaltz) in a large saucepan.

In a separate pot, heat 2 T olive oil and 2 T butter (or schmaltz).

chicken liver — grated or minced 3 cups brown rice — washed to remove starch 6 - 7 cups chicken stock (preferably homemade) 4 T olive oil 2 - 3 small — med heads broccoli, chopped (or cauliflower — you can mix it up) 1 small onion, chopped 1 shallot, chopped 4 cloves garlic, chopped 4 T butter (or schmaltz) 4 T olive oil (again) 3 cups whole milk 3 cups gruyere or gouda cheese — shredded salt and pepper to taste

I'm anxious to try a bread recipe that is supposed to be exceptional - where you don't taste the schmaltz but enjoy the subtle f

And of course, schmaltz (rendered chicken fat) adds a truly authentic flavor.

Those looking to double down might consider the Dr. Goldstein Special sandwich, composed of duck fat - laced chopped liver and apple horseradish sauce between two schmaltz - fried latkes.

A bastion of calm across the street from Brooklyn's invariably teeming Trader Joe's, this sunny storefront in Cobble Hill offers schmaltz - fried potato pancakes (also available in vegetarian and gluten free), as well as latkes made with sweet potatoes and celery root.

Top that with 1 tablespoon of warmed schmaltz onions, then the pickle slices.

For the schmaltz onions: Render the chicken skin in a large skillet over medium heat until crispy.

Chicken livers, ideally pastured but at least free range organic (1 pound) Chicken fat (schmaltz), duck fat or refined, expeller - pressed coconut oil, (2 - 3 TBS)-- don't use butter or lard — Jews don't mix meat & dairy, and they don't use pork products — where to buy fats Large yellow or white onion (1/2) Hardboiled egg (1) Loaf sprouted or real sourdough bread (1)-- if you are gluten - free, use gluten - free bread --(click here for recipe) Sea salt — where to buy sea salt Freshly ground black pepper — where to buy black pepper

Once the onions are soft and starting to caramelize, add the livers to the pan with the rest of the schmaltz.

4 large eggs 1/3 cup chicken stock or water (try seltzer water for fluffier matzah balls) 1/4 cup melted fat — rendered chicken fat (schmaltz), beef tallow, or olive oil 1 cup Otto's Cassava Flour 1 teaspoon sea salt 1/2 teaspoon turmeric 1 - 2 tablespoons chopped parsley or other herb (try dill or cilantro)

Add half the schmaltz to a hot pan and then add the onions and cook on medium low for about 15 - 20 minutes until they start to caramelize.

we eat them year round cooked in schmaltz (chicken fat) with raw sour cream and homemade applesauce.

This recipe harnesses the goodness of schmaltz while adding great flavor to the vegetables.

Either keep it dairy (with the cheese) and skip the meat and use butter or coconut oil instead of the bacon fat; or you could make it meat and eliminate the cheese but add a larger amount of turkey bacon and use either beef drippings, schmaltz, or coconut oil; or you could make the recipe pareve by skipping both the cheese and the meat and using just coconut or olive oil and some chopped, cooked veggies like cauliflower or broccoli, or even some salmon if you like.

Melt 2 tablespoons of schmaltz in the skillet over medium high heat.

Cucumber slices, radishes, parsley, and schmaltz - fried croutons?

Melt 1/2 cup schmaltz in a small skillet over medium - high heat.

Starting the chicken skin side down in a cold skillet yields a pan of flavorful schmaltz, a.k.a. liquid gold.

schmaltz in a medium saucepan over medium - high.

But add schmaltz or lard and a healthy amount of salt, and all of a sudden they're the Prom Queen.

If you can't find schmaltz at your grocery store or butcher shop, dreams can also be made of butter.

The game - changer in this mashed potatoes recipe is the schmaltz, which lends chicken - infused richness to the world's greatest side dish.

Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet over medium - high heat.

You want to melt 1/2 cup schmaltz or butter in a small skillet until it's liquid.

This gravy begins with schmaltz, the chicken fat that dreams and matzoh balls are made of.

Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly.

Get a medium to large saucepan and heat 2 more tablespoons schmaltz or butter in there.

Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests).

In fact cooking any roasted vegetable with schmaltz is an A + move.

But remember, unless you're making hot - water pastry you'll want to chill or even freeze the schmaltz well before incorporating it into your dough.

Roast potatoes in goose or chicken fat or slice them into a duck fat galette — the starchy root takes exceptionally well to schmaltz.

I'm breaking some latke rules here... forgive me latke purists, but what I really liked is that I could fry these in coconut oil (vs. veg oil that I don't like or schmaltz that is hard to get a hold of), and the coconut flavour actually complemented the carrot and cumin flavours.

Toss tomatillos, peppers, chiles, jalapeños, onion, scallions, garlic, schmaltz, and oregano in a large bowl; season with salt.

Drizzle some of the schmaltz over chicken and serve remaining schmaltz alongside.

The pictures are also great but i just want to mention the schmaltz.

You'll notice that I suggest using schmaltz (aka rendered poultry fat) in the latke oil.

Add 1/4 cup of schmaltz to the oil if you'd like, it will add more savory flavor to the latkes.

While schmaltz may not be the healthiest of oils (there is some debate on this subject), it imparts an authentic flavor that can't be replicated with vegetable - based oil.

Note: If you're serving latkes with dairy sour cream and want to keep things kosher, do not add the optional schmaltz to the frying oil, or choose a non-dairy sour cream.

Pour the schmaltz from the skillet into a container, using a mesh strainer to catch any small pieces of skin.

If you want to splurge, you can replace the frying oil completely with schmaltz.

Didn't use schmaltz but flavor was great.