Kosher/ Traditional Jewish recipes

[Guest guest]

Are there any major resources for Kosher/ Traditional Jewish SCD recipes (both

Ashkenazi and Sefardic)?

Thanks..

Jodi

[Guest guest]

Mrs. Weiss from DigestiveWellness.com sells a Kosher SCD cookbook, probably just what you're looking for, minus the Sephardic recipes.

Here's my Shabbos Fish Recipe:

2 to 6 slices fish (salmon or white)

1 extra large onion, sliced into 4 thick slices

1 carrot, peeled

1/2 cup sugar (substitute with half honey)

1 3/4 Tablespoon salt

1/2 teaspoon white pepper

Layer a wide flat pot with the onions first, add enough water to cover the fish by one full inch. Add the spices and lay the fish out neatly in the pot. Put the carrot on the side somewhere. Cover and cook on low-med for 2 1/2 hours, checking constantly that there is enough water to cover the fish.

If you don't want to keep checking, put it in the oven in a covered pan on 350 for 2 1/2 hours.

For the traditional sauce that is jelled, ask the fish store for a piece of 'carp skin'. It looks disgusting but it's great for the sauce.

Allow fish to cool, put the fish slices gently into a flat container for storage. Strain the sauce and add to the container. Use the carrot for decoration.

Lasts in the fridge about 4 days. If you will be using it every day, store in separate serving containers so that it won't spoil the whole lot each time you open it.

[Guest guest]

Mrs. Weiss from DigestiveWellness.com sells a Kosher SCD cookbook, probably just what you're looking for, minus the Sephardic recipes.

Here's my Shabbos Fish Recipe:

2 to 6 slices fish (salmon or white)

1 extra large onion, sliced into 4 thick slices

1 carrot, peeled

1/2 cup sugar (substitute with half honey)

1 3/4 Tablespoon salt

1/2 teaspoon white pepper

Layer a wide flat pot with the onions first, add enough water to cover the fish by one full inch. Add the spices and lay the fish out neatly in the pot. Put the carrot on the side somewhere. Cover and cook on low-med for 2 1/2 hours, checking constantly that there is enough water to cover the fish.

If you don't want to keep checking, put it in the oven in a covered pan on 350 for 2 1/2 hours.

For the traditional sauce that is jelled, ask the fish store for a piece of 'carp skin'. It looks disgusting but it's great for the sauce.

Allow fish to cool, put the fish slices gently into a flat container for storage. Strain the sauce and add to the container. Use the carrot for decoration.

Lasts in the fridge about 4 days. If you will be using it every day, store in separate serving containers so that it won't spoil the whole lot each time you open it.

[Guest guest]

Mrs. Weiss from DigestiveWellness.com sells a Kosher SCD cookbook, probably just what you're looking for, minus the Sephardic recipes.

Here's my Shabbos Fish Recipe:

2 to 6 slices fish (salmon or white)

1 extra large onion, sliced into 4 thick slices

1 carrot, peeled

1/2 cup sugar (substitute with half honey)

1 3/4 Tablespoon salt

1/2 teaspoon white pepper

Layer a wide flat pot with the onions first, add enough water to cover the fish by one full inch. Add the spices and lay the fish out neatly in the pot. Put the carrot on the side somewhere. Cover and cook on low-med for 2 1/2 hours, checking constantly that there is enough water to cover the fish.

If you don't want to keep checking, put it in the oven in a covered pan on 350 for 2 1/2 hours.

For the traditional sauce that is jelled, ask the fish store for a piece of 'carp skin'. It looks disgusting but it's great for the sauce.

Allow fish to cool, put the fish slices gently into a flat container for storage. Strain the sauce and add to the container. Use the carrot for decoration.

Lasts in the fridge about 4 days. If you will be using it every day, store in separate serving containers so that it won't spoil the whole lot each time you open it.