Bubby and Yazzie Take the Dog Agility Matzaball

It’s a beautiful evening in Colorado to enjoy a glass of wine and a Jewish pot luck dinner. Our dogs are home resting their paws after a three-day dog agility trial in Castle Rock, CO. The Online Dog Coach star of the weekend is Miss Yazzie who went 3 for 4 and would have been 4 for 4 if her Bubby had not misguided her. In addition, at 11 years old, Yazzie finished 2nd in Excellent Jumpers only to be beaten by Rain (who by the way is a Border Collie) – not too shabby.

Hunter also earned his Excellent Jumpers title. Rankine and Aaron became victim of the Table (sniffing, sniffing, sniffing)… videos to come.

Another highlight was the retired dogs run featuring Kelvin and Shiner. This event, hosted by Front Range Agility Association of Denver a.k.a. FRAT, is a first of it’s kind in Colorado and was a huge hit with the participants and spectators alike. We’ll post that video too.

Tonight we had…

Lamb Meatballs with Mint Yogurt Sauce
Fresh Baked Rye Bread
Carrot and Parsnip Ragout
Judy’s Tzimmis
Jewish Cabbage Rolls
Potato Kugel from The 2nd Ave Deli Cookbook
Cinnamon Cake

Recipes:
Judy’s Tzimmis
A combination of personal taste & family tradition. A combination of sweet fruits, veggies, and meat, tzimmis has come to be translated “making a fuss over” as in make a tzimmis over someone or something is to honor that person or occassion.
* 2-3 lbs brisket
* 3 tbs honey
* salt and pepper to taste
* 1/2 lbs prunes pitted
* 1/2 lbs dried apricots
* 1 lb baby carrots
* 2 small onions in quarters but not separated – they will be removed towards the end of the cooking process
* 2-3 tbs veggie cooking oil
* 4 small white new potatoes peeled and cut into pieces
* 1 med sweet potatoe peeled and cutt (or 16oz can)
* Approx 10 cups water

Brown meat on all sides. Put in crock pot and add all other ingredients. Cook on high approx 6 hours until meat is tender.

Potato Kugel from The Second Avenue Deli Cookbook by Sharon Lebewohl and Rena Bulkin
* 2 1/2 lbs potatoes, peeled and quartered
* 2 large onions (1 1/2 c grated; don’t tamp down)
* 3 eggs, beaten
* 1 tsp baking powder
* 3/4 c corn oil
* 1 c flous
* 2 1/2 tsp salt
* 1/4 tsp pepper
* 1 c matzo meal
* corn oil for drizzling and greasing pan

Preheat oven to 400 degrees. In a food processor, fine-grate potatoes (don’t liquefy; leave some texture), and strain to eliminate excess liquid. Don’t overdo it; just let the water drain out. Fine-grate onions, and mix in a large bowl with potatoes. (If you don’t have a food processor, you can grind the potatoes and onions in a meat grinder.)

Add eggs, baking powder, 3/4 c corn oil (most of it cooks out), flour, salt, and pepper; mix well. Fold in matzo meal, making sure that everything is very well blended.

Pour batter into a greased baking pan (your kugel should be about 2 inches high), and drizzle top with corn oil from a flatware tablespoon. Bake for 55 minutes, or until top is golden brown (check occasionally to see). Serve hot.

dog agility, Jewish recipes, pot-luck dinners