For this episode Wes and Jordan make Hamantaschen! Ingredients:4 cups (500 g) all-purpose flour, plus more for surface1½ teaspoons baking powder1 cup (2 sticks) unsalted butter, room temperature1 cup (200 g) sugar1 teaspoon kosher salt1 tsp. (packed) finely grated lemon zest2 large eggs, room temperature <h4>Step 1</h4>Whisk&nbsp;4 cups (500g) all-purpose flour, and&nbsp;1 ½ tsp. baking powder&nbsp;in small bowl until well combined.<h4> </h4><h4>Step 2</h4>Beat&nbsp;1 cup (2 sticks) unsalted butter,&nbsp;1 cup (200g) sugar,&nbsp;1 tsp. Diamond Crystal kosher salt, and&nbsp;1 tsp. (packed) finely grated lemon zest&nbsp;in a stand mixer fitted with paddle attachment on medium speed until pale and creamy, about 3 minutes. Add&nbsp;2 large eggs, one at a time, beating for 30 seconds after each addition and scraping down sides of bowl. Reduce speed to low and add dry ingredients; beat until just combined. Divide dough in half and pat into disks.<h4> </h4><h4>Step 3</h4>Working one disk at a time, roll out dough between 2 sheets of parchment paper to ¼" thick. Stack sheets of dough, still sandwiched between parchment, and slide onto a baking sheet. Chill until firm, about 1 hour.<h4> </h4><h4>Step 4</h4>Roll out dough on a very lightly floured surface to about ¼" thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2" rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.<h4> </h4><h4>Step 5</h4>Place racks in upper and lower thirds of oven; preheat to 350°. Unstack dough sheets and transfer to a surface; carefully peel away top sheet of parchment paper from each. Punch out cookies as close together as possible with cutter. Transfer cutouts to 2 parchment-lined baking sheets (reuse the top sheets from rolling out cookies). Gather up scraps, reroll, and cut out additional rounds, chilling dough briefly in between if needed.<h4> </h4><h4>Step 6</h4>Place 2 tsp. of your chosen filling in center of each cookie round. Fold three sides up and over filling (leaving about 1” of filling exposed) to make a triangle, pressing points gently but firmly to seal.<h4> </h4><h4>Step 7</h4>Bake cookies, rotating baking sheets top to bottom and front to back, until bottoms are golden brown, 18-22 minutes. Let cool 5 minutes on baking sheets, then transfer to wire rack and let cool completely. recipe: https://www.bonappetit.com/recipe/hamentaschen Executive Producers: Wes Scoggins, Jordan Tepper, Devon NeisenLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/

009 Hamantaschen

On this episode Wes and Jordan make Matzo Brei! Here's the recipe! Ingredients: 1 sheet of matzo2 eggs1 tablespoon of milkCinnamon sugar 1 table spoon of butter <ol><li> Break up matzo in a bowl into small pieces with your hands. Whisk in eggs and milk and cinnamon sugar.</li><li>Heat pan and melt table spoon of butter</li><li>If doing scrambled, put in pan and cook like you would scrambled eggs. If doing like a pancake, put in pan and cook for 4 minutes. Add even more cinnamon sugar on top and flip and cook for another 4 minutes</li><li>add your favorite toppings and enjoy</li><li>make sure to tell us how you liked it and what toppings you used!</li></ol> Executive Producers: Wes Scoggins, Jordan Tepper, Devon NeisenLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/

008 Matzo Brei

This episode is Wes, Jordan, and Adam making bagels! Adam was the producer and recorded for the first batch of episodes before moving out of town! We really appreciate everything he did to get us up and running! We couldn't have started the podcast without him! Ingredients: FOR THE DOUGH:• 2¼ cups/530 milliliters lukewarm water (105 to 110 degrees)• 2 tablespoons barley malt syrup, (available in health food stores and some well-stocked supermarkets; an equal volume of molasses is a passable substitute, but won’t impart the traditional malty flavor)• 1 (¼-ounce) packet active dry yeast (about 2¼ teaspoons)• 6½ cups/885 grams bread flour (or use 6 cups bread flour and ½ cup whole-wheat flour), plus more for kneading• 2 tablespoons/17 grams Diamond Crystal kosher salt or 1 tablespoon/17 grams Morton kosher salt• Neutral oil, for greasing the baking sheets FOR ASSEMBLY:• 1 teaspoon baking soda• ¼ cup/60 milliliters barley malt syrup, plus more as needed• 2 ounces/30 grams each sesame seeds, poppy seeds, caraway seeds, dried minced garlic, dried minced onion and/or flaky salt (optional) There's too much to the recipe to post here! Listen to the episode and follow the recipe here! <a href="https://cooking.nytimes.com/guides/81-how-to-make-bagels" rel="noopener noreferrer" target="_blank">https://cooking.nytimes.com/guides/81-how-to-make-bagels</a> Executive Producers: Wes Scoggins, Jordan Tepper, Devon NeisenLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/

007  Bagels

Today Wes and Jordan make Kasha! Ingredients: 2 large onions, sliced in rounds2 to 3 tablespoons unsalted butter1 large egg or egg white, slightly beaten1 cup medium or coarse&nbsp;<a href="https://www.epicurious.com/tools/fooddictionary/entry/?id=3135" rel="noopener noreferrer" target="_blank">kasha</a>2 cups water or bouillonSalt and freshly ground pepper to taste3/4 pound large or small bow tie-shaped noodles2 tablespoons chopped fresh parsley2 tablespoons chopped fresh coriander (optional) <h4>Step 1</h4><ol><li>1. Sauté the onions in 2 tablespoons of the butter in a heavy frying pan with a cover until golden. Remove to a plate.</li></ol><h4>Step 2</h4><ol><li>2. Beat the egg in a small mixing bowl and stir in the kasha. Mix, making sure all the grains are coated. Put the kasha in the same frying pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.</li></ol><h4>Step 3</h4><ol><li>3. Add the water or bouillon, salt, and pepper to the frying pan and bring to a boil. Add the onions, cover tightly, and cook over low heat, steaming the kasha for 10 minutes. Remove the cover, stir, and quickly check to see if the kernels are tender and the liquid has been absorbed. If not, cover and continue steaming for 3 to 5 minutes more.</li></ol><h4>Step 4</h4><ol><li>4. Meanwhile, bring a large pot of water to a boil. Cook the bow-tie noodles according to the directions on the package. Drain.</li></ol><h4>Step 5</h4><ol><li>5. When the kasha is ready, combine with the noodles. Adjust the seasoning, sprinkle with the parsley and coriander. If desired, add a bit more margarine or chicken fat.</li></ol> Executive Producers: Wes Scoggins, Jordan Tepper, Devon NeisenLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/Recipe: <a href="https://www.epicurious.com/recipes/food/views/kasha-varnishkes-at-wolffs-in-new-jersey-40010" rel="noopener noreferrer" target="_blank">https://www.epicurious.com/recipes/food/views/kasha-varnishkes-at-wolffs-in-new-jersey-40010</a>

006 Kasha

Jordan and Wes make adorable individual kugels. "Kugelitos," if you will. For kugel: 6 oz egg noodles3 eggs, beaten2 oz cream cheese (use the brick, not “cream cheese spread”)8 oz farmer cheese1 cup whole milk⅓ cup white sugar⅛ cup brown sugar½ cup sour cream3 tbsp melted butter½ tbsp vanilla extract½ tsp salt For topping: ½ tsp cinnamon⅛ cup brown sugar⅛ cup white sugar <ol><li>Preheat oven to 350 F.</li><li>Set out cream cheese and farmer cheese to soften.</li><li>Mix topping ingredients and set aside.</li><li>Cut fluted parchment cups and line your pan (or use muffin cups depending on the pan you’re using).</li><li>Boil and lightly salt water.</li><li>Cook noodles to firm al dente (about 5 minutes).</li><li>Drain noodles and shock with cold water to stop cooking. Set aside.</li><li>Combine all kugel ingredients except noodles in a mixing bowl and beat.</li><li>Stir noodles into mixture.</li><li>Spoon into your fluted cup-lined pan.</li><li>Sprinkle with topping.</li><li>Bake until golden - 40 minutes - 1 hour depending on your oven. Cool at least 10 minutes before serving.</li></ol> Executive Producers: Wes Scoggins, Jordan Tepper, Adam LevinLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/

005 Kugel Cups

Wes and Jordan experiment with tater tot-inspired latkes. Recipe inspired by the Kitchn's Crispy Homemade Tater Tots and the New York Times' Latkes. Kitchen accessories: chef’s knife, food processor, cookie sheet, large mixing bowl, spatula, measuring spoons, parchment paper, cast iron or other high-heat compatible frying pan 1.25 lb Yukon Gold potatoes1 tsp baking powder1 egg½ tbsp all purpose flour½ tbsp kosher salt½ tsp garlic powder½ tsp dried onion1 pinch black pepper2 tbsp avocado oilVegetable Oil for frying Pre-heat oven to 450 F. Peel and cut potatoes into 1” cubes, wash off excess starch, dry lightly. Toss and coat with avocado oil and spread in a single layer on a parchment paper-covered baking sheet. Bake until lightly brown and cooked through - 25-30 minutes (depending on your oven). Set aside to cool. You can also rest in the fridge or on top of another cookie sheet full of ice. Once cool, load potatoes into your food processor and pulse a few times to achieve tater tot shrapnel-sized chunks. In the mixing bowl you used to toss the potatoes with oil, add the egg, flour, baking powder, garlic powder, dried onion, salt and pepper, and whisk together. Add potato to the bowl and mix well. In your skillet, heat vegetable oil to 375 F. Transfer potato mixture to the hot pan in heaping spoonfuls, flattening them out in the pan. Fry until brown on one side, flip, and lay out on a plate covered with a few layers of paper towel. Sprinkle with a little bit of extra salt when plated. Serve with apple sauce and sour cream. No other toppings are allowed. Executive Producers: Wes Scoggins, Jordan Tepper, Adam LevinLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/

004 Latkes

Jordan and Wes roll some rugelach. Recipe: https://www.epicurious.com/recipes/food/views/rugelach-cookies Executive Producers: Wes Scoggins, Jordan Tepper, Adam LevinLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/

003 Rugelach

Be they the size of golf balls or grapefruits; nothing soothes the Jewish palate like matzoh balls. Recipe: https://www.thekitchn.com/matzo-ball-soup-recipe-23136146 Executive Producers: Wes Scoggins, Jordan Tepper, Adam LevinLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/

002 Matzoh Balls

In a belated Rosh Hashanah outing, Wes and Jordan make a simple apple honey cake with a bourbon kick. Recipe: <a href="https://cooking.nytimes.com/recipes/1018301-apple-cider-honey-cake?smid=ck-recipe-iOS-share" rel="noopener noreferrer" target="_blank">https://cooking.nytimes.com/recipes/1018301-apple-cider-honey-cake?smid=ck-recipe-iOS-share</a> Executive Producers: Wes Scoggins, Jordan Tepper, Adam LevinLogo by Sergie Loobkoff: http://slappedtogether.com/Theme by David Green: https://www.blkmktmusic.com/

001 Honey Bourbon Apple Cider Cake

Wes Scoggins (Jewish Cowboy, Roberta's) and Jordan Tepper (East Tasty Candy Company) share their love for Jewish food, do some cooking, and tell some stories. suchsmallportionspod@gmail.com

Such Small Portions

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