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Recipes from Chef Ariel – Great for Fall!

Recipes from Chef Ariel – Great for Fall!

| December 07, 2020
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Check out these wonderful, exclusive recipes from Chef Ariel Malone.

Kreplach

Filling

  • 4 cups chopped leftover slow cooked beef, pork or turkey 
  • 1 cup chopped vegetables that were cooked with meat and any excess fat scraps (trust me, it adds flavor, moisture and SOUL to your food!)       

Dough

  • 2 cups all-purpose or 00 flour
  • ½ teaspoon salt
  • 2 eggs
  • 2 tablespoons water

Egg wash

  • 1 egg, beaten

Optional

  • Soup
  • 1 adorable toddler—or family member of any age!

Instructions

  1. Add all ingredients to a stand mixer with dough hook and leave on medium for about 10 minutes or until the dough comes together.
  2. If after 10 minutes the dough hasn’t come together, you may need to add a small amount of water; start with 1 tablespoon.
    For MORE FUN you can mix the dough by hand.
    • Place (optional) toddler on stool for correct height. Wash hands and add matching apron.
    • Beat together the eggs and water then place the two cups of flour on the counter and make a small well.
    • Pour the egg inside the well and slowly begin to incorporate the flour into the egg until the flour has absorbed all the liquid and can be rolled into a ball.
  3. Once the dough forms a ball, wrap it with plastic and allow it to rest for at least 30 minutes.
  4. After 30 minutes, if you’re using the stand mixer with the pasta rolling attachment, work the dough through until the last number—it will be very thin. If you’re using a rolling pin, divide your dough in half and roll until it is about as thin as a bed sheet. 
  5. Once your pasta is “sheeted” cut into 2-inch squares and fill with 1 tablespoon of your meat mixture.
  6. After you have filled all your squares, you will egg wash the corners and fold the square to form a triangle and pinch the 2 folded sides.

Now that you have formed your kreplach, there are two ways you can cook them:

  • Your kreplach can be blanched in boiling salted water for 5 minutes and then pan fried. For THE BEST flavor, pan fry them in chicken or pork fat.
  • Or, you can add them to soup, and allow them to cook in the broth for at least 5 minutes.


Stuffing Waffle

Ingredients

  • 2 cups stuffing*
  • ¼ cup dried cranberries (or more, because you really can’t go wrong with antioxidants!)
  • 1 egg
  • ½ cup stock
  • Oil for waffle iron

Instructions

  1. Mix the first 4 ingredients and let rest while the waffle iron gets hot. Add more stock if necessary so the mixture holds together.
  2. Spray the waffle iron with oil or use a paper towel to spread the oil.
  3. Scoop about 1 ½ cups of your mixture into your waffle iron and cook until done. You’ll know the waffle is done when you smell the stuffing and can see a nice crust forming.

*You can use ANY kind of leftover or prepared stuffing you have to create this recipe. If your stuffing has a lot of chunks in it, give it a rough chop before making your batter.


Bonus Recipes


Pot Roast for Filling

Ingredients

  • 3 pounds brisket
  • 2 large onions, diced
  • 2 cloves garlic, mashed
  • ½ small can crushed plum tomatoes
  • Salt and pepper to taste

Instructions

  1. Pre-heat the oven to 375º F.
  2. Season the meat LIBERALLY with salt and pepper and sear the meat on all sides.
  3. After searing, add the onion, garlic and tomatoes on top of the meat and cover. Roast in the oven for approximately 1 ½ hours until tender.
  4. Once the meat has cooled, grind in a meat grinder or chop by hand.


Grandma's Stuffing

Ingredients

  • 3 loaves of dried, stale bread, broken up into bite-sized pieces
  • 1 onion
  • 2 ribs of celery
  • 2 cloves of garlic
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • 3 cups of any stock
  • 1 egg

Instructions

  1. Preheat the oven to 350 F.
  2. Sauté the onion, garlic, and celery, then toss in the sprigs of herbs.
  3. Deglaze by adding 2 cups of the stock to the vegetables and herbs in the pan and stir to loosen any crisp parts that are stuck to the pan.
  4. Allow the mixture to reduce (cook down until it’s a bit thicker), then add it into your bread pieces.
  5. Beat the egg into your remaining cup of stock and add it to your bread mixture. Transfer the mixture to a baking dish and bake for 30 minutes.

Enjoy, and happy cooking!

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