brisket jewhungry kosher blog

our girl, molly, is getting married.  she’s getting married and dang it, i’m coming out of my self-imposed (kind of not self-imposed but LIFE-imposed) blogging hiatus to make her a pie. but not just any pie, brisket pie with honey garlic mashed potatoes and topped with a little brocollini bouquet, you know, to class it up and stuff. and the super coolest part for me? molly and her mama will be recreating this pie for her wedding day. pretty cool, right?

(you’ll also notice, to further honor our kallah, bride, i’ve adapted her quirky little habit of only writing in lower case. it’s killing me but you know, what we do for friendship).

brisket kosher jewhungry blog



brisket kosher jewhungry blog

the story of how little ol’ me got asked by THE molly yeh to make a recipe for her wedding is an interesting one, to me at least. if the food blogging world were a high school, molly would be its queen bee, only she’d be everyone’s ideal queen bee; the one that is nice and is inclusive of everyone. the thing is, the food blogging world is a little high school and a lot of the top bloggers who could really be amazing mentors to up-and-comers like me don’t actually engage with outside their successful network of fellow bloggers. not miss molly. we became pen pals after she left a comment on my shakshuka recipe from almost a year ago. i was so frikkin’ excited that a fellow food blogger, whose talent and skill inspire me so much, had read my blog and commented on it that i immediately emailed my kosher connection gang. one of them, melinda, suggested that i send molly an email thanking her for her comment and telling her how much i admire her work. so i did and, long story short, we’ve been writing to each other ever since. heck, she even made a cake for my kiddo’s 2nd birthday. the least i could do is rep her jewish heritage by putting brisket in pie form.

let’s break down this pie. because it’s for a wedding (you should know that molly requested only savory pies) and out of the insanely amazing bloggers that she asked (talented folks such as renee shuman of will frolic for food, stephanie le of i am a food blog, izzy hossack of top with cinnamon, and emma galloway of my darling lemon thyme), i’m the only one repping the kosher/jewish crowd. knowing that, i wanted to make sure that the pie was dripping in kosher/jewish wedding, or ‘smachot’ (hebrew word meaning ‘celebrations’), symbolism.

the world knows that jews love to eat, especially when it comes to any kind of jewish celebration of any kind. it’s basically your usual, ‘ain’t no party like a jewish party cause a jewish part has tons of booze and food’ situation. but, what the world might not know is that a lot  jews believe that there MUST be meat at a celebration or ceremonial meal in order for it to be considered a ‘true’ celebration. as with a lot of immigrant communities, our history is steeped in poverty but no matter how little we had (and by ‘we’, i mean my great, great, great grandparents and so on and so forth), we would make sure that if there was a celebration to be had or a holiday to commemorate, there would be meat. meat came to symbolize celebration and happiness.  the same can be said for wine. no holiday meal or celebration is complete without the blessing over the wine, otherwise known as ‘kiddush’. in fact, tradition has it that if a single person were to drink from the kiddish cup at a sheva brachot, they would be the next to marry. so, let’s just all agree that meat and wine are a big deal for jews.

and finally, the honey. there’s yet another custom, this one involving challah and honey. tradition has it that newly weds should dip their challah in honey during the first shabbat meal they spend together so as to guarantee a sweet life together. my husband and i took it one step further and continued that tradition with every shabbat we’ve ever shared together as a married couple. i mean, also, it’s honey and honey is good.

ok, let me get serious for just one moment. it is an honor and a privilege to have been asked to create this post. blogging and having time for myself just doesn’t happen these days. this temporary single parent/full-time director of school counseling gig has sucked all my energy/time. i can barely set up a seen for a photo, much less the energy it takes to keep up with it multiple times a month. my viewership has plummeted and my love of cooking has suffered because of it. that being said, this small request has reinvigorated my quest for creativity. whether through tweets, actually reading and commenting on my rare post or telling all of China to check out jewhungry, molly has been 100% supportive throughout my sojourn from blogging by not-so-silently encouraging me to get back out there and i am eternally grateful to her for it. molly is one of the greats. she is living our food blogging dream. but more than anything, she is living her dream and i wish her and her eggboy all the best for this very inspiring step in their lives. marrying my husband was the #1 best decision i ever made in my life and i am deeply touched by the kavod, honor, molly has given me to be a part of this beautiful decision in her life. mazal tov, molly.


brisket kosher jewhungry blog


brisket ingredients:

1 tablespoon olive oil
2 large onions sliced into rounds
2 – 3 pounds beef brisket
coarse kosher salt and freshly ground black pepper
6 cloves garlic, minced
3/4 cup whole baby carrots
1 cup beef/mushroom/vegetable broth
2 tablespoons worcestershire sauce
1/2 cup red cooking wine (or the real stuff if you’re a baller)
1 tablespoon soy sauce


cooking the brisket:

heat a deep sauté pan over medium heat with the olive oil. add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.

while the onions are cooking, take the brisket out of its packaging and pat it dry. season the meat generously with salt and pepper. heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow cooker insert, fatty side up.

sprinkle the minced garlic over the meat. when the onions are lightly browned, pile them on top and around the meat. Mix the broth, worcestershire sauce, and soy sauce, and pour into the slow cooker insert.

cover and cook in the slow cooker on low for 6 to 8 hours or until the brisket is very tender. let the brisket rest for at least 20. using two forks, shred the brisket until there are barely any large chunks. cut up the carrots while you’re at it so that they are bite-sized. scoop the meat and carrots into a pie pan with some of the meat juice enough so that there is roughly half a cup or so of meat juice in the pan along with the meat but not so much that it’s meat soup.

ingredients for honey garlic mashed potatoes:

3 pounds of yukon gold potatoes (roughly 5 – 6 potatoes)
2 tablespoons kosher salt plus more for seasoning
1 cup almond milk
4 cloves garlic, crushed
3 tbsp earth balance
3 – 4 tbsp honey

cooking the honey garlic mashed potatoes

place the potatoes and garlic in a large stock pot. cover with 1 to 2 inches cold water and season generously with salt. bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. drain out the water from the pot. keep potatoes and garlic in the stock pot and using either a masher or large fork, mash up the potatoes.  add the earth balance and almond milk. stir all together with mashed potatoes and garlic.  add the honey.  if potatoes are not fluffy enough, add a little more almond milk until you reach desired fluffy mashed potato consistency. taste as you go, adjusting seasoning as needed. i like my mashed potatoes a bit sweet to juxtapose the brisket but you should season and flavor yours to your liking.

using a spatula, scoop out mashed potatoes onto brisket in pie pan and smooth.  you should have at least a 1/2 in. layer of mashed potato on there. broccolini bouquet is optional.  enjoy! mazal tov, molly!



roasted potato and leek kosher soup jewhungry



I’m having a love/hate relationship with food lately. By ‘love’, I mean, you know, I want to eat yummy food all the time.  By ‘hate’, I mean I don’t have the energy for it any more. And this isn’t just a  post-high holiday thing. This is all about trying to find the time and energy to feed a two year-old every. single. day.  And I only have one! Good LORD! One of my closest friends has 2 toddlers and 1 baby! How the hell does she do it!?


Roasted potato and leek soup with jalapeno oil jewhungry kosher


For those just joining me in this weird journey, I’m currently living a life of temporary single parenthood.  It’s important to note that this set up of mine is, in fact, temporary. I have the privilege of having a supportive and loving husband.  We call each other, he offers me emotional support and he comes to visit every so often (more on why I’m in this situation here).  The parts of this temporary single parent status that I expected to stink (time has become my most sought after currency. I got up at 5:30am PST just to finish this post) but the part of this situation that I didn’t expect is the effect this has had on our meal times.

For more on this story and the recipe for my roasted potato and leek soup with jalapeño oil, run on over to The Nosher.  Click here!



London broil Jewhungry kosher blog

Hello from the West Coast! It’s been quite a while since my last post but I’m so grateful for those who keep coming back! Thanks you! I’ve been finding it increasingly difficult to find the time, or rather, motivation to go through the whole process of cooking, taking pictures, editing pictures and then editing it a post. It’s strange because lately I’ve been seized with a very strong urge to craft that the food blogging process is not really satisfying. It’s not helping that my Instagram feed currently contains a hodgepodge of super creative women who somehow have the time and money to craft like there’s no tomorrow. My beloved friend, Jessie, and I have created a semi-weekly holiday of “Wine Down Wednesday”, which consists of the following activities:

1. Watching the latest episode of The Mindy Project.

2. Drinking (cheap) wine — no box wine is too good for us!

3. Dreaming up crafting projects that most likely will never happen (our current project is what is called a “silent book”, an activity book for the kid made entirely of felt),

4. Waxing poetic about the state of the world.

5. Drinking more wine.

Jewhungry kosher London food blog

London kosher jewhungry food blog



London kosher Jewhungry food blog

It’s these little made up holidays that are getting me through this time and helping me remember that I gotta take care of myself by giving myself little outlets that allow me to be me and not just “mom” me or “school counselor” me. And yet, the biggest news in my world is not the invention of the greatest mini-holiday ever (aside from Fancy Coffee Friday). Nope, the biggest news is that, at 34 years of age, I have finally established and am living on (and understand!) a real budget. Friends, there are many things I can say that I’m good at however, money is not one of them. Without getting too personal or divulging more than my genteel Southern upbringing would allow me, let’s just say that money managing has never been my strong suit. That being said, this year of paying for 2 lives and Jewish Day school has meant that my family has no choice but live on a very strict budget and damn it but if it isn’t the strangest mix of freedom and restriction I’ve ever felt. I now have visions of sipping coffee with Suze Orman and discussing the development of a teen girls money managing campaign where we teach teenage girls (as they are the population who are most targeted by the advertising world and thus more likely to spend, spend, spend as they try to buy their confidence rather than develop it internally). There’s so much freedom and privilege in having money and knowing how to manage and maintain it. I get it now it (Mom, are you listening! It finally happened!)


London Jewhungry kosher food blog


So speaking of budgets, another way in which budgeting has helped me is by forcing me to get creative with grocery shopping and cooking. My favorite thing to do is to make one focus in a meal (like roasting a London Broil) and then remixing it in several different ways.  Thus, this recipe. I made Jamie Geller’s Balsamic London Broil recipe for her latest cookbook, “Joy of Kosher: Fast, Fresh Family Recipe“, for lunch on Sukkot. I then remixed it on the Sunday following that Shabbat and made it into a sumptuous open face sandwich for my husband and the salad featured in this post for myself.  The salad dressing I made for my salad was also used as a delicious sauce for the hubby’s sandwich. The dressing consists of only a few simple ingredients and ultimately costs me way less than if I purchased bottled dressing.  The recipe is very Shabbat-friendly and kid-friendly too. Plus, you know, it’s really delicious. Have a great week!

Autumn Balsamic London Broil Salad with Non-Dairy Ranch

Recipe and instructions for London Broil found here

Dressing Ingredients:

1/2 Cup mayonnaise

1/2 Cup almond milk

Handful of fresh dill, finely chopped

3 Tbsp of finely chopped chives

1/2 Tsp salt

1/2 Tsp pepper

1 Tsp garlic powder

Dressing Instructions:

Combine dressing ingredients in a medium-sized bowl and mix very well.  Add more mayo or almond milk based upon your preference of dressing thickness.

Salad Ingredients:

3 Cups of kale, chopped

2 sweet potatoes, chopped small and roasted (I roast mine seasoned with olive oil, salt, and pepper at 400 degrees for 40 minutes)

1/2 Cup shredded carrots

Roasted garlic and onions from broil

1 Cup of green beans, blanched

Several slices of London Broil, sliced to 1/8 inch thickness (which basically means sliced thin enough to chew but not too thin that you can’t find it in the salad).

*Assemble salad ingredients, pour on that dressing and enjoy!



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