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Food For Your Soul Event Recipes

Carole Garrigos*
(A recipe from her mom, Faye Chazin Blumenberg)

3-4 pounds chuck roast
5 large yellow onions, sliced
Salt and pepper
2 tablespoons oil
2 packages wonton skins

Pat chuck roast dry and season with salt and pepper. In a Dutch oven, heat oil over medium high heat. Add chuck roast and sear until nicely browned, about 5 minutes. Turn and sear on opposite side for 5 minutes. Reduce heat to low, add a cup of water and sliced onions to the pot, cover and cook for 3 hours. Once meat is cooked, set aside to cool.

Cut meat into small chunks and grind in food processor until well blended, adding in the onions and a small amount of gravy from the pot. Consistency of meat should be similar to that of chopped liver.

To assemble the kreplach, take a wonton skin and add a small amount of meat mixture to the center. Dip your finger into a bowl of water and lightly wet each edge of the square wonton. Fold diagonally to form a triangle and press edges together to seal shut. Pick up the two end points of the triangle and bring them together, folding one end over the other and pinch to seal the two ends together. Repeat process until you run out of ingredients. Place completed kreplach in the freezer for a minimum of 4 hours.

When ready to cook, place frozen kreplach in a pot of boiling salt water until they float to the surface, approximately 2 minutes. Gently remove kreplach with a slotted spoon and place on an oiled cookie sheet, toss with vegetable oil and sprinkle with salt. Bake at 425 degrees for 10-20 minutes or until nicely browned. Toss halfway through. Add kreplach to chicken soup or enjoy as a side dish or snack.

*This recipe has been a part of my family for several decades. My mom, Faye Chazin Blumenberg, taught me how to make kreplach. Now, so many years later, I’m still enjoying this recipe and sharing it with my family.  

PDF Copy of Recipe

Potato Knishes
Dede Wolfson

  • 1 package Puff Pastry Sheets (keep slightly chilled and covered so dough doesn’t dry out)
  • 5 pounds potatoes, peeled & quartered
  • 1 ½ cups onions, chopped
  • 1 tablespoon each chicken fat (schmaltz) & butter
  • 3 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Pre-heat oven to 350 degrees. Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, keeping potatoes in the pot.

Over medium high heat, melt a tablespoon of chicken fat (schmaltz) and a tablespoon of butter in a medium sized pan. Add chopped onions and cook until browned and tender, about 10 minutes, stirring often.

While potatoes are warm, add onions, 2 eggs (beaten), salt and pepper to the pot. Using a potato masher or electric beater, mix potatoes until smooth and creamy (makes about 9 cups). Set potatoes aside to cool.  

Place one Puff Pastry Sheet on a floured surface and roll dough into a rectangle as large as possible. Then carefully stretch dough with hands until it is approximately 22” by 14”. (Note: dough can easily tear. If this happens, pinch dough together to reseal.)

Once potatoes are completely cooled, use a round ice-cream scoop* to form balls of potatoes (6 to 7 balls), and evenly place them across the 14” side of the dough. Roll dough over potato balls 3-4 times. Using a knife, cut dough along the line of the rolled potatoes to separate them from the remaining dough. Take dough with potatoes and pinch each end to seal shut. Twist dough in-between each ball to secure potatoes and pull apart.

To Form Knishes:
Set each knish on a pulled end. Take other pulled end & gently tuck into knish to form a depression. Then place both hands around knish and gently form a nicely rounded, slightly taller knish. Repeat process with remaining potatoes and dough.

To Bake:
Place knishes on a baking sheet lined with parchment paper. Beat remaining egg and add a small amount of water to create an egg wash. Brush each knish with egg wash. Bake at 350 degrees for 30-45 minutes or until nicely browned. If you choose to freeze knishes before baking, do not defrost. Bake frozen knishes for 45 to 60 minutes.  

*Note: Number of knishes per recipe will be determined by the size of your ice cream scoop. If using a small scoop, you may need to place more balls of potatoes along edge of dough.

PDF Copy of Recipe