Leave Me Alone with the Recipes by Cipe Pineles

Author:Cipe Pineles
Language: eng
Format: epub
ISBN: 9781632867155
Publisher: Bloomsbury Publishing
Published: 2017-03-18T04:00:00+00:00

As for Cipe’s Giblet Fricassee, this is a dish my son requests for special occasions. In Ashkenazi food terminology, fricassee refers to the sort of dish Hungarians and Austrians knew as paprikash—braised with onions, garlic, black pepper, and lots of paprika, usually sweet paprika in Jewish cookery, a bit of hot in Austro-Hungarian and mine. The big difference is that Jews do not add sour cream (kosher laws) to the sauce and so come up with another product. As for giblets, nothing was thrown away, and if not used in this dish, the gizzards, necks, and hearts would be cooked in soups. Meatballs of beef with some rice were always part of this, whether with chicken or giblets—tiny ones, not usually browned but more or less cooked in the sauce as dumplings. When the fricassee was of giblets and tiny meatballs, it was a hot appetizer; with chicken, it was and is a main course. I have no thoughts on how to update these—God forbid!—they do not need modernizing but should be served in the classic way. If you worry about cholesterol, start with Lipitor.

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