some kuftes (beef meatballs with parsley, on a bed of sautéed onions, all simmering in a tomato sauce). Thursday night dinner was accompanied by a chopped salad with lemon and olive oil dressing and crusty French bread.
Applesauce is the essence of apple with a little cinnamon and lemon to enhance the natural sweet-tart flavor. I make mine super healthy with no added sugar. I prefer to use a mix of Pink Lady and Fuji apples. This is the simplest recipe but it does take a little time to peel all those apples.
Brisket was a dish I became familiar with after I was married. My Sephardic mother never served this ultimate pot roast when I was growing up. I loved brisket the first time I tasted it. The juicy, melt in your mouth, savory-sweet meat is an easy dish to make for everything from Shabbat and holiday dinners to tailgate parties for the team. I reworked all the old recipes I had, and with the addition of dried porcini mushrooms, slowly caramelized onions, and red wine it is delicious. The leftovers make great beef au jus sandwiches.
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