Tuesday 3 January 2023

Hodgepoge Nova Scotia Soup


This is a yummy soup. A staple of Nova Scotia Canada. 

Boil a pot of water (be generous above the veggies like chicken soup)

Add baby carrots. Tradition is new carrots. I also use any carrots I have on hand cut small.

Add potatoes. Tradition is new potatoes. I use any baby potatoes I have. I cut into 4 smaller pieces. You want bite sizes.

Add string or green beans. I cut mine in the pot with scissors. 

Optional add peas. If you want to stray onions would be tasty. 

Throw some pepper in. I like a grinder. Salt. I use our salt blend or french salt to taste. 

I personally stray and add some of our italy seasoning, chop shop and garlic. 

When soft. Pour half the water out. Add milk to replace till the veggies are covered. I put a 1/4 cup of half half in. Boil till all are blended and soft. Serve. 

This is really good with a steak dish. Its also good alone. Easy for left overs. 

Israeli Broccoli Salad

This is a staple where I grew up in New York City. You also find it on many tables Friday night for Shabbat. From Brooklyn to Florida and all around. Its a Jewish staple. As well as a European known side dish. I love to brnig this to pot lucks. Its easy, fast and everyone loves it. 

If you are making this is for a large crown just double up and triple up. 


2 Heads fresh broccoli. If you get the pre cut bag its 2 heads.

First you par boil some broccoli. You want to boil it for about 3 min. It will look bright and be crisp. Not "cooked" and soft. Submerge it into ice water when done. That stops the cooking process. This is a blanching process.

Cut the head into bite size pieces. No stem. 

Mix the bite size pieces with the following

1/2 c dried cranberries. I also use crazins or cherries if thats whats on hand.

2/4 c sunflower seeds. I have used kamut cracklings. Anything like the seeds would work if thats what you have. You will be ok if omitting. It adds a crunch though. Which is nice to have. As well as protein

1/4 c red onions died nice and small. You do not want to have a huge onion piece to bite. Yellow will be to strong. Yes raw.

Mix well


1 c mayo (really hellmans/best is the only real one)

1/4 c pure white sugar

1/4 teaspoon salt (I use french salt or our salt mix)

A little ground pepper

Pour over the salad and mix really well. Until its all coated. It will be a little liquid like. Thats ok. 


Sourdough Bagel Bialy

 Sourdough Bagel Bialy its like a bagel and bialy in one. 

1.5 C Put cold water in your mixing bowl. Use non sink water for best results. Mine loves the fridge door. 

1/4 C Sourdough starter add to the water. Generally as long as it floats it is ready. There are times it is ok if not. 

Stir together

4 C flour add into the mix and stir. I use a dutch wisk which we carry.

Switch to hands when its incorporated. Keep folding and kneeding for 15-15 min.

It should be wet. The hydration makes it really fluffy. If you are in a high altitude you may need to add more water. I am in the mountians. I start with a splash from a cup of water. I keep adding till its really gooey. I like to make it really wet. 

Next you cover with a damp towel for one hour. Leave in a no draft warm spot. 

In an hour kneed it again. If its super wet and liquid. Add some flour little pinches to soak some up. I only do this if theres liquid in the bowl not in the dough. 

Mix 2 tbsp of salt (I use french course) with a little water. Work into the dough. If you add too soon. It will get harder to fast. The salt pulls it together.

Now cover. I use a plate or pot lid. Leave on the counter for 8 - 12 hours. 

Pull it out in about 1/3-1/2 cup hand grabs. Roll it on a floured surface. Pinch and roll into t a fluffy ball. Place on a floured surface. When they are all done. Cover with a damp towel. Leave for 1-3 hours to rise. 

Heres the next options:

  1. When ready. Flour a tray and place on tray. 
  2. Brush with water and sprinkle topping. 
  3. Bake 425-450 for about 7-10 min when cooked not super hard or brown
  1. When ready. Flour tray and place on tray. Press into the middle of them with two fingers to make a indent. To make a bialy. Tradition is cooked or minced onion and some garlic.
  2. Add topping and brush with water
  1. When ready. Boil a pot of water. 
  2. Push a hole into the middle of the ball and spin. To make a bagel. 
  3. Leave on the tray for 30 min covered in presence of the warm stove. 
  4. Preheat oven 425-450
  5. Drop into boiling water for 45 seconds 
  6. Place on a grate or like wise
  7. Sprinkle topping
  8. Put onto a floured tray
  9. Bake 10 min give or take. You want them fluffy and cooked. Not brown.

Topping Ideas

Cheeses: Parm, Asiago or any hard like cheese grated
Cinnamon Sugar
Minced Onion
Everything Seasoning
Chocolate Chips
My cooking secret. Add a tray or pot of walter below. It stops burn and adds humidity to baking. 
You can use this to make mini bread loaves or bread. You would cook at 500 degrees. Covered for 30 min and uncovered for 30-40 min when cooking. Cut a slit or more in the bread or it will pop. 

Roffer Family Chicken Soup

We use this for our matzah ball soup, chicken poupergosh and knuckle noodles and noodle soup.  I AM A GRAB AND THROW THIS AND THAT PERSON. Y...