Know a recipe R’ Orlofsky mentioned on a podcast that’s missing here? Please email the episode number and recipe to rabbiOrlofskyShow@gmail.com.
Bubby Orlofsky’s Fleishig Veggie Soup
Ingredients
1 package flanken (cholent meat)
3 onions, diced
3 zucchini, chopped
6 carrots, sliced
Water (enough to fill an 8-quart pot)
1 small package frozen mixed vegetables
½ cup barley
½ cup beans
Salt and pepper, to taste
Instructions
In an 8-quart pot, add the flanken, diced onions, zucchini, and carrots.
Fill the pot with water.
Boil for 2 hours.
Add the frozen mixed vegetables, barley, beans, salt, and pepper.
Cook until the beans are soft.
Ingredients
Onions
Brisket
Garlic
Paprika
Instructions
Slice onions and place them in a baking dish.
Add the brisket on top of the onions.
Add garlic and paprika.
Bake at 350°F for 1 hour.
Bubby Orlofsky’s Chinese Rice
Ingredients
2 cups cooked rice
1 pound ground beef
8 eggs
5 scallions, chopped
Soy sauce, to taste
Instructions
Prepare 2 cups of rice according to package directions. Set aside and let it cool.
In a large pan, cook the ground beef over medium heat until browned. Drain off any extra grease.
In a separate pan, scramble the 8 eggs until fully cooked.
Once the rice has cooled, mix the scrambled eggs into the rice.
Stir in the chopped scallions and add soy sauce to taste.
Pan-Fried Hamburgers
Ingredients
Chopped onions
Ground meat
Garlic
Instructions
Fry chopped onions in a pan.
Form the chopped meat into patties and add garlic.
Add the hamburgers to the onions.
Fry until cooked through.
Rabbi Orlofsky’s Charoses
Ingredients
Grated apples (taste a few first)
Hand-chopped walnuts
Wine
Cinnamon
Instructions
Combine all ingredients in a bowl.
Mix until well blended.
Adjust wine or cinnamon to taste.
Bubby Orlofsky’s Chopped Liver
Ingredients
1 lb (0.5 kg) kashered livers
Chopped onions (enough to fill a medium mixing bowl)
3 hard-boiled eggs
For serving (optional garnish):
Lettuce leaves
Cucumber rounds
Red pepper slices
Green pepper circles
Radish, cut into a flower shape
Instructions
Take 1 lb (0.5 kg) kashered livers.
Fill a medium mixing bowl with chopped onions.
Fry the onions until softened and browned.
Combine the livers and fried onions in a meat grinder.
Run the livers and onions through the grinder.
Run 3 hard-boiled eggs through the grinder to clear out any remaining liver.
If you don’t have a meat grinder, use a food processor instead.
Serve on a lettuce leaf with cucumber rounds, red pepper slices, a green pepper circle, and a radish flower.
Meat Tzimmes
Ingredients:
1 - 2 bags of carrots
1 - 2 packages of flanken
Garlic
Honey.
Instructions:
Slice carrots into thick chunks or use a food processor for thick slices.
Place carrots and flanken in a roasting pan. Season with garlic.
Roast at 350°F for several hours until the meat is tender.
Drain the excess fat/juice.
Pour a "liberal amount" of honey over the mixture.
Return to the oven and cook until the honey is soaked in and caramelized.
Sweet Chicken
Ingredients
Almost 1 whole bottle of ketchup
Approx 1 cup of brown sugar
A few shpritzs of soysauce
1 can of pineapple chunks & the juice
1 cups of regular coca-cola
Some maple syrup (optional)
Instructions
Bring to a boil and let it cook until thickens. Allow to cool.
In the meantime make baked roasted chicken: cup up onions, put chicken on top, salt, pepper, paprika, garlic. cook for 1.15 hours
Remove chicken, allow to cool, pour out chicken's juice & then add sweet sauce, and cook together.
Salmon
Ingredients
Salmon
Garlic powder
Lemon juice
Optional toppings
Teriyaki sauce
Honey mustard (mix honey and mustard)
Instructions
Sprinkle garlic powder and lemon juice on salmon.
Bake at 350°F until done to your liking.
Optionally, add teriyaki sauce or honey mustard.
Lasagna
Ingredients
8 containers of 9% cottage cheese
1 bag grated cheese
Salt
Pepper
Dried parsley
American lasagna noodles
Tomato paste
Instructions
Mix cottage cheese with grated cheese, salt, pepper, and dried parsley.
Boil lasagna noodles, then rinse with cold water to prevent sticking.
Layer noodles, sauce, and filling with tomato paste.
Finish with cheese on top.
Bake until cooked through, but not too well done.
Breaded Chicken
Ingredients
Chicken
Mayonnaise
1 cup matzah meal
ÂĽ cup onion soup mix
Instructions
Rub chicken with mayonnaise on all sides.
Mix matzah meal and onion soup mix.
Sprinkle mixture on top and bottom of chicken.
Cover and bake until golden, removing before overcooking.
Rabbi Orlofsky’s "Five Onion" Soup
Rabbi Orlofsky notes that this recipe was inspired by a restaurant called "Pellam" and perfected over 40 years of cooking. He emphasizes that this recipe relies purely on onions for flavor and does not use any vegetable, chicken, or meat stock.
Ingredients
6 to 8 large white (yellow) onions
3 to 5 large red onions
1 large leek
Olive oil
Approximately 2 tablespoons of flour
Water (added in stages, roughly 4-6 quarts total)
Dry red wine (approximately 1 cup/a "glug-glug-glug" amount)
Salt, pepper, curry powder, and sometimes cumin
Instructions
Slice the white onions into rings and separate them. Sauté them in olive oil over low heat for a long time (or high heat with constant stirring) until they are very dark brown.
Stir in the flour and mix until it forms a thick paste with the onions and oil.
Add a pitcher (about 2 quarts) of water and bring to a boil.
Pour in the dry red wine and stir.
Chop the red onions into large chunks (not slices) and add them to the pot.
Add another 2 liters of water and bring back to a boil.
Add the chopped leek and the spices (salt, pepper, curry, and cumin). Shake the spices in to taste.
If the soup is too thick, add more water. Lower the heat and let it simmer until it reduces slightly and achieves a thick consistency.
Fresh Pesto Recipe
Ingredients
1 cup Fresh Basil Leaves (stems removed, as they can be bitter).
1/2 cup Pine Nuts
3 to 4 cloves garlic
Olive Oil
Salt and Pepper
Instructions
Wash and dry the fresh basil leaves, ensuring all stems are removed.
Place the basil leaves, pine nuts, and garlic cloves into a food processor.
While mixing the ingredients in the food processor, gradually pour in olive oil until the mixture becomes thick and thoroughly combined.
Continue adding more olive oil. You have to add more oil to the point where you think to yourself, “That’s a terrible mistake.” That’s how I measure it. When I put in oil and I say, “That’s a terrible mistake,” that’s the right amount.
Add salt and pepper to taste.
