Chicken Roll Up with Kishka
Enjoy this easy rolled and stuffed chicken with Jamie Geller, the flavor from the kishka and the duck sauce is amazing! Get the recipe here -
Bernat’s Polish Meat Products and Deli with Greg Bernat-Making Kiszka
Explore the shelves and see what Polish products are for sale and which ones are made inhouse.
Bruno Bernat started out as an unassuming small-town butcher in the Polish countryside in 1914, his wife Sophia preparing savory feasts every night. As word spread of his delicious, high-quality meat products, residents traveled from many other villages to shop at his butchery, and Bernat’s business grew. The delectable family recipes also took on a life of their own, surviving two World Wars and making their way across continents and generations. A hundred years later, in Chicopee, Massachusetts, Bruno’s son, grandson, and great-grandson continue the family tradition of quality, freshness and integrity, preparing fine Polish meat products from those hearty, time-tested recipes.
This video is made possible through CARES Act funding to Federal Institute of Museum and Library Services as administered by the Massachusetts Board of Library Commissioners to the Chicopee Public Library to provide virtual programming for distance learning.
Thank you to ChicopeeTV (David Farnum, in particular), Greg Bernat, Ryan Shepard, Barbara Kulig and Carol Lynne Bagley for making this video possible.
How to prepare Polish kaszanka | kiszka | blood sausage plus more on akcja kaszanka
#polishfood #kaszanka #poland
Today, in my kitchen I'm starting the year by making a New Year resolution. I'm also talking about the organization I will be supporting this year and akcja kaszanka - the kaszanka challange.
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طريقة طبخ الكشك اللبناني Easy and Delicious Lebanese Kishik Recipe
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المقادير:
ربع كوب (60 مل) زيت زيتون
200 غرام لحمة بقر مفرومة
6 فصوص ثوم (20 غرام) مهروسين مع نصف ملعقة صغيرة ملح
ربع ملعقة صغيرة قرفة
رشة فلفل اسود
1 كوب (150 غرام) كشك
5 اكواب (1200 مل) ماء ساخن
Ingredients:
1/4 cup (60 ml) extra virgin olive oil
200 g minced beef (I used top sirloin)
6 cloves (20 g) minced garlic + 1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp black pepper
1 cup (150 g) kishik
5 cups (1200 ml) hot water
????Instructions ????
1. In a medium pot heat olive oil on high heat, then add the meat. Stir until the meat is fully cooked for about 3 minutes. Add the garlic, cinnamon, and black pepper stirring for 1 minute.
2. Add kishik and stir for 1 minute. Pour in hot water and mix to combine. Bring to a boil, then cook on medium-low heat, covered stirring occasionally until thicken about 15 minutes.
3. Serve hot with toasted pita bread, radish, and green olives.
#kishk #lebanesekishk #suhasdishes #lebanesecuisine #breakfast #kishkrecipe #instafood
Kishka with a Shiksa
Making Kishka!
full recipe at
Kishka Showdown
2 men. 1 Kishka. What will happen next?
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Back in the 1940s, most families kept their live fish in the tub until they were ready to grind it – bones and all – into gefilte. In 1949, Shea Freund opened Freund’s Fish — and changed the way Boro Park prepared fish, forever.
Freund’s Fish became a powerful force in the burgeoning kosher food industry. Freund’s offered customers the things they want most — a spotless store, excellent service, and always, the absolutely freshest, highest quality fish. Oh, and one more thing, the personal touch.
Shea Freund and his son Moshe Aryeh made sure that each order, no matter how large or small, was prepared perfectly and delivered promptly. Freund’s became part of every Shabbos, of every special occasion. Brooklyn was hooked. Because Freund’s was more than a store. It was family.
Today Freund’s is still a family business. We’re still slicing fish with care at our flagship store on Fifteenth Avenue in Boro Park —And today you’ll find the most upscale Freund’s products wherever kosher food is sold.
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