Leeks – כרתי

Leek in Hebrew is כרתי related to the word כרת—to cut, and so with that in mind we make the following request when eating these symbolic leeks:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁיִּכָּרְתוּ אוֹיְבֵינוּ וְשׂוֹנְאֵינוּ וְכָל מְבַקְשֵׁי רָעָתֵנוּ

May it be Your will, Lord our G d and the G d of our fathers, that our enemies, haters, and those who wish evil upon us shall be cut down.

In addition, the braised leek dish calls for carrots which the Hebrew word is גֶּזֶר and sounds very much like g’zar, the word for decree. Eating them is meant express our desire that G-d will nullify any negative decrees against us. Interestingly, the Yiddish words for “carrots” and “more” — mern and mer, respectively — are strikingly similar. So among Yiddish speakers, carrots symbolize the desire for increased blessings in the new year.

Leek Latkes

Leek Latkes
Yields 14-16 latkes, depending on the size you make them!

Ingredients:

4 large leeks, washed and sliced into ¼ inch circles
4 eggs, beaten
1 cup flour or matzo meal, or a combination of both
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon dried basil (optional)
oil, for frying

Directions:

In a large soup pot, bring a few inches of water to a boil. Add leeks. Cover. Turn heat down to low. Cook for 5-7 minutes, or until the leeks are bright green and just tender. Drain the leeks in a colander, and let them cool a bit. Place leeks in a mixing bowl. Add beaten eggs. Add flour or matzah meal. Season with salt, pepper and basil. Mix well.

On medium-high heat, heat a few tablespoons of oil in a frying pan. When the oil is hot, drop batter by spoonfuls into pan. Flatten the latkes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on both sides and firm in the middle. Remove from frying pan onto paper towels to drain excess oil and cool. Repeat, starting with hot oil and then dropping spoonfuls of batter, until all the batter is used.

Tips:

  1. Adjust the heat when frying so it is just right. If you fry on too high heat, the pancakes might burn. But if you fry on too low heat, the latkes will be mushy rather than crisp.
  2. Use enough oil when frying so that the latkes won’t burn, but don’t use so much oil that the pancakes are oily.
  3. Don’t make the latkes too large that they fall apart when flipped over.

Braised Leeks and CarrotsBraised Leeks & Carrots

Ingredients:

2 leeks, washed and sliced into ¼ inch circles
4 carrots, peeled and sliced into sticks
⅓ cup chicken/vegetable broth
2 tablespoons margarine
1 tablespoon sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Directions:

Combine leeks, carrots, broth, margarine, sugar, thyme, salt, and pepper in a deep skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes, adding a touch more liquid if needed so the vegetables do not burn. Adjust the seasonings to taste and serve warm.

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Slow Cooked Pot Roast

Pot Roast

This recipe will serve 8 to 10 people, depending on how much your guests like their meat! The recipe calls for fresh thyme and parsley. I’ve noted the equivalent in the ingredient list for dried thyme, but for the parsley, it is slightly different. Because you are using half the parsley on the vegetables and half in the gravy, you would need the equivalent of 2 tablespoons dried on the vegetables and 2 tablespoons dried in the gravy. If you wish to use fresh herbs, please refer to the vegetable checking page to learn how to properly clean them.

Ingredients:

One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
⅓ cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 medium onion, cut into ½ inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef/chicken/vegetable broth
3 bay leaves
2 sprigs fresh thyme or 1 teaspoon dried thyme
½ teaspoon ground allspice
½ cup loosely packed parsley leaves, chopped

Directions:

Sprinkle the roast all over with 2 ½ teaspoons salt and 1 ½ teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic. Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it’s OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, ½ teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes. Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender. Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

If you want to make this ahead of time, follow all the same steps, browning the meat and creating the gravy, but allow them to cool. Slice up your vegetables, and add everything (minus the parsley) to a large gallon sized freezer bag. When you wish to actually cook your roast, let it defrost in your fridge first, then add it the crock pot and follow the remainder of the above instructions. It may take a while for the roast to defrost, even overnight. I suggest having a drip pan underneath it in the fridge so that you don’t have to worry about any errant juices.