How To make My Bubbe's Blintzas
BLETLACH (LEAVES:
1/4 ts Salt
1 c Flour
1 c Water
4 Egg
Butter FILLING:
1 lb Cottage cheese
1 Egg yolk
1 tb Sugar
1 pn Salt
Sift the flour with the salt and salt. Beat eggs well, add water. Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. Heat a small frying pan, Teflon makes life easy, and smear with a very thin coat of butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table cloth. I always use one, but I guess you can use paper towels. Continue until all the batter is used. Should make 10 or 12 circles. Mix the filling ingredients well. Now it's time to 'build your blintzas' as my daughter used to say. Put some filling off center on each circle. Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the op down. Confused? Just try it, it's easy. At this point you can store them in the fridge, or freeze them. They freeze well. To finish, just fry them in a small amount of butter, until browned Great, served with sour cream. They are a bit complicated, but not really difficult. and they freeze so well. Use well seasoned pams, 6". Elaine Radis, Prodigy Food & Wine Board
How To make My Bubbe's Blintzas's Videos
Feed Me Bubbe Episode 23 Brisket
Feed Me Bubbe Episode #2 Luchen Kugel Closed Captioned by Project ReadOn
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Today Bubbe shows you her way to make Luchen Kugel. But what does luchen mean? Check out the Yiddish word of the day to find out.
Bubbe is Yiddish for grandmother and this Bubbe is ready to show you the secret to her good cooking. Feed me Bubbe takes feeding grandchildren to a new level.
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Bubbe Makes Hanukkah Latkes with Adorable Grandson in Yiddish
Forverts editor Rukhl Schaechter shows 1-1/2-year old Leyzer how potatoes and onions are prepared for this classic Hanukkah dish.
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Feed Me Bubbe Episode 32 Cholent
Warm for the tummy and oh so yummy with an extra spoonful after the credits at the end brought to you by PBS and the Boston Globe.
Episode #16 Feed Me Bubbe - Blintzes Closed Captioned by Project ReadOn
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It is time for shavuos so here is a treat that you can all sink your dairy eating teeth in.
Show Notes:
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Sherri P. from Arizona you are our hero! Contributions have been amazing. If it was not for all of your amazing support this episode would not be possible. During the time we were off the air the following had to be repaired:
First there was the camera, it needed a good cleaning and $300 worth of parts to get it to work again. Then there was the issue of the computer and camera not hooking up correctly so we were forced to upgrade our software. In the end we are scraping the bottom of the bucket.
Those that have donated so far you have done a huge mitzvah (kindness) to preserving these wonderful memories. I am trying to treat this as a job to make sure it gets proper care but I can only do it with your help.
We are thrilled to be back and are doing everything in our power to solve all of the issues that have taken place so far. We could have just given up when the repairs needed to be done, but your support has allowed us to continue.
Now on to the meat and potatoes....
Today we are going to make blintzes and we have recieved so many requests that this episode was going to be blintzes. It brought back memories of when Bubbe used to make them. Want to make them with bubbe then check out the recipe here (coming soon)
Bubbe's gotten a little lazy going with frozen blintzes which is not so bad but in this episode she got to experience finding the recipe. After a long search she found it burried under so many other little recipes. Blintzes can be eaten any time so Bubbe wants to thank everyone for sending in for this request.
Bubbe then shows the ingredients. There is a lot of alternating with a little flour and water. More flour and more water, mour flour and then more water. Keep stirring, more water, even more water, more flour, move it, basically keep it moving.
Then there is the frying pan. You need to choose one that will become partners with you. And when it comes to the margarine you can use foil.
We then proceed to watch Bubbe make batch after batch in the frying pan. And the best part is when she bangs it on the table. Be sure to bang with strong force.
The key with all of this is that it takes time and that the first few are always not good or perfect. Don't worry if it's not good the first few as you do more attempts it will get better over time. And don't forget to grease the pan.
Time for an Ask Bubbe, this one comes from Meridith who asks I just found your show today, and I absolutely love it... I'm planning on trying several recipes do you have any advice on where I could substitute butter in your recipe safely, and where it would be a bad idea?
Bubbe's answer is that she likes to use margarine since she wants to cut down on cholestorol and fat for dairy meals and for meat and parave using parave margarine.
Yiddish word of the Day today is YONTEV which means holiday, so we want to wish everyone a gut yontev, well at that time we were hoping the episode was going to come out before shavuos. Oh well, it may be a little late but we still wish you a gut yontev.
Avrom's Behind the Scenes look let's you know another incident with gotomypc.com/podcast. Make sure to check it out and if you like it tell them Feed Me Bubbe sent you.
Now time for the feeling and the adding of the cheeses and the mushing together and softening to make a nice blended filling.
Then it's time to fry and smell the aromas.
Just listen to them sizzle. It's to die for especially with sour cream and a sprinkling for the blintzes.
Try them, see you next time and we need more callers so call us please and leave a message 646-248-6978 and if you need a toll free way of doing it we can provide one for you too.
Well thank you for joining us and stay tuned for the next episode. And seriously try GoToMyPc.com! You will thank yourself the next time it helps you out.