By Sharon Lebewohl, Rena Bulkin

The second one street Deli has been an across the world popular Gotham landmark for almost part a century. through the years, its founder, Abe Lebewohl, supplied the simplest Jewish fare on the town, reworking his tiny ten-seat Village eatery right into a manhattan institution.
The moment street Deli Cookbook comprises greater than one hundred sixty of Abe Lebewohl's recipes, together with all the Deli's peerless renditions of conventional Jewish dishes: fowl soup with matzo balls, chopped liver, gefilte fish, kasha varnishkes, mushroom barley soup, noodle kugel, potato latkes, blintzes, and lots of extra. those flexible dishes are ideal for any occasion--from vacation dinners to Sunday brunches with family and friends.
The past due Abe Lebewohl was once an exceptional restaurateur within the showman culture and a well known and much-loved big apple character. His well-known Deli attracted 1000s of superstar buyers, lots of whom have graciously contributed to this cookbook not just own recollections but additionally recipes, operating the gamut from Morley Safer's family members brisket to Paul Reiser's formulation for definitely the right egg cream. a superb mixture of latest York and Jewish historical past and mouthwatering recipes, the second one street Deli Cookbook presents a scrumptious flavor of nostalgia.

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Additional resources for The Second Avenue Deli Cookbook: Recipes and Memories from Abe Lebewohl's Legendary Kitchen

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5 Garnish each egg with a sprig of parsley and serve. preparation 15 minutes cooking time 10 minutes Serves 4 EGGS MAYONNAISE 4 medium (US large) eggs, hard-boiled a few lettuce leaves 150ml/¼ pint/scant ⅔ cup mayonnaise chopped fresh parsley and cayenne pepper to garnish baby plum tomatoes to serve 1 Shell the eggs and cut them in half lengthways. 2 Wash and drain the lettuce and arrange on a plate. Sprinkle with parsley, dust lightly with a little cayenne and serve with baby plum tomatoes. preparation 10 minutes cooking time 10 minutes Serves 2 BAKED EGGS WITH MUSHROOMS AND SPINACH 2 tbsp olive oil 175g/6oz mushrooms, chopped 250g/9oz fresh spinach, trimmed and roughly chopped 2 medium (US large) eggs 2 tbsp single (light) cream salt and ground black pepper a pinch of paprika 1 Preheat the oven to 200°C/400°C/Gas 6.

Preparation 20 minutes cooking time 20–25 minutes Serves 4 CHESTNUT SOUP 2 tbsp olive oil 1 large onion, chopped 250g/9oz Brussels sprouts, trimmed 1 litre/1¾ pints/4 cups hot chicken or turkey stock 1 x 400g/14oz can whole chestnuts, drained 2 tbsp chopped fresh parsley plus extra to garnish salt and ground black pepper 4 tbsp crème fraîche 1 Heat the oil in a large pan, add the onion and cook gently for 5 minutes until tender. 2 Add the sprouts to the pan, cover and cook for 5 minutes, shaking the pan frequently.

Add the pasta and cook for 5 minutes or according to the pack instructions. Warm through gently over a very low heat for 3 minutes. Serve the soup immediately in warmed bowls. preparation 10 minutes cooking time 15 minutes Serves 6 CREAM OF WATERCRESS SOUP 2 tbsp olive oil 1 onion, finely chopped 675g/1½lb potatoes, cubed 600ml/1 pint/2½ cups milk 900ml/1½ pints/3⅔ cups vegetable stock 2 large bunches watercress, trimmed and chopped a pinch of grated nutmeg salt and ground black pepper watercress sprigs to garnish cheesy croûtes to serve 1 Heat the oil in a large pan, add the onion and cook gently for 10 minutes or until soft.

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