Recipe(tried): A Brooklyn Style Sunday Dinner!

Good Morning Everyone!

I am so happy all the repairs to the inside and the outside of the house have been made...the only thing left is for the fence people to come back and put up the picket fence. At last, my house is back in order!!

Today I feel like having an old fashioned meal, like the one's my Mom used to make back in New York. Even though we lived in "da Bronx", we were surrounded with all types of ethnic foods. Jewish cuisine is one of our family's favorites!!

It all started with my Mom tasting a pastrami on rye in the city. From there we just started exploring all types of Jewish foods and it hasn't stopped. This is a delicious brisket recipe from Welcome To Junior's which is brimming with stories and wonderful recipes for home-style cooked foods that are reminiscent of the "good ole' days"!!

Tonight's menu will be:

Roast Brisket with Gravy
Mashed Garlic Potatoes
Italian Green Beans
Mixed Berries Cobbler with Blackberry SauceJunior's Roast Brisket with Gravy

from... Welcome to Junior's
Remembering Brooklyn with Recipes and Memories from its Favorite Restaurant
Marvin and Walter Rosen

Makes 6 to 8 Generous Servings
Makes 4 Cups Delicious Gravy

1 fresh brisket of beef, first cut (about 5 pounds)
2 tablespoons salt
1 teaspoon ground white pepper
2 cups chopped carrots
6 large garlic cloves, minced
For the Delicious Gravy

3 tablespoons fat skimmed from the drippings or 3 tablespoons unsalted butter
6 cups strained pan drippings (save the vegetables, if you wish)
3 large garlic cloves, minced
3 tablespoons all-purpose flour
1. Preheat the oven to 350 degrees F. Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.

2. Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat. If necessary, add a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket. Transfer the brisket to a serving platter.

3. To make the delicious gravy: Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount. Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.

4. Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes. Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.

5. To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.Supreme Garlic Mashed Potatoes

6-8 potatoes, washed, peeled and cubed
1 stick butter
1/2 c. sour cream
salt and pepper
3 garlic cloves
1/4 c. milk or more if needed

Boil potatoes and the garlic cloves together. When tender, mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.

Italian Green Beans

2 cans The Allens Sunshine Brand Cut Italian Green Beans
1 slice onion, chopped
1 slice red bell pepper, chopped
1/2 garlic clove minced
salt and pepper to taste

Put all ingredients in a saucepot and heat over med. until done, about 25 mts.Mixed Berry Cobbler with Blackberry Syrup

serves 8

8 c. mixed blueberries, raspberries, blackberries, loganberries
2 1/4 c. sugar
1/3 c. flour
1 t. lemon juice
pastry divided
1/4 c. butter cut up
sugar for sprinkling

PASTRY:
2 1/2 c. flour
1 3/4 t baking powder
3/4 t. salt
1/2 c. shortening
2/3 c. milk
Combine first 3 ingredients in a bowl. Cut in the shortening til mixture is crumbly. Sirring with a fork, add milk and stir til moistened only. Form into a ball. Turn dough out on floured surface and knead about 10 times.

COBBLER FILLING:
Stir together the first 4 ingredients and let stand for 10 minutes til sugar dissolves.

Roll half of pastry to 1/4 inch thickness. Cut into 1 1/2 inch wide strips. Plaace on litely greased baking sheet. Bake them at 425 for 10 min or til litely browned. Remove to rack to cool and then break into pieces.

Spoon half of berry mixture into a litely greased 13x9 baking pan. Top with broken pieces. Spoon remaining berry mixture over top and dot with butter.

Roll remaining pastry to 1/2 inch thickness and again, cut into strips about 1 inch wide. Arrange them lattice style over the filling. Sprinkle with sugar al over and place the pan on a baking sheet in case of spillover.

Bake at 350 for 50 min. Serve with vanilla ice cream and Blackberry Syrup.

Blackberry Syrup

3 c. fresh blackberries
1 1/4 c. sugar
1/4 c. corn syrup
1 t. cornstarch

Process the berries til smooth. Pour thru a fine wire mesh into a small sauce pot to remove seeds.
Stir in remaining ingred. and bring to a boil over med. heat stirring often. Boil for i minute. Cool and serve with cobbler. Great also with pancakes or ice cream.