Rifke's Traditional Jewish Food

You may have never heard of Miltz (pictured above on cutting board), but this very traditional and ancient Jewish dish (said to date about 1000 years) was a family favourite at the Wise household when little Rosalie Wise was growing up in North Toronto ( click here to read the back story behind the recipes and the amazing life of Rosalie Wise Sharp). Certain staples may seem a bit odd to us today, but Miltz or cow's spleen stuffed with bread crumbs, schmaltz (rendered chicken fat) and onions was a cost-effective way to make sure a family had enough protein in its diet.

Other recipes, like Rosalie's Veal Patties are less foreign to most tastebuds, as are the traditional Potatoniks. Here, without further ado, are Rosalie's childhood recipes, interpreted and tested by Four Season Hotel Executive Chef, Robert Bartley (who tells me that the Four Seasons Hotel offers a kosher kitchen for funtions or guests that should require it). Chef Bartley (who by the way appeared on the Food Network's Iron Chef episode with former boss Chef Lynn Crawford as one of her team's chefs), helped Roaslie develop these recipes- some of which- yes, I'm referring to the Miltz, took some researching to craft a recipe that fans of the traditional dish can prepare and enjoy at home today.

STUFFED MILTZ

Miltz is spleen. It is usually cooked and served pot roast style, stuffed.

• 1 miltz (cleaned)
• 2 cups farina (a cereal grain)
• 1 large onion (rough chopped)
• 3 large potatoes (peeled, washed, large diced)
• ½ cup schmaltz (rendered chicken fat)
• water
• salt
• pepper

Method:

Very carefully slit skin covering miltz meat. Insert knife as far as possible to make a pocket. Fill pocket with plain, uncooked farina. In a sautee pan, over medium-high heat, sauté the onions in the schmaltz until golden brown. Season miltz with salt and pepper, then add to pan and sear on all sides. Add potatoes and enough water to cover and simmer for about 1½ - 2 hours, or until soft.

Cut into slices and serve with gravy. Makes approximately 4 servings.

POTATONIK

• 1 Tb vegetable oil
• 6 medium baking potatoes
• 3 eggs
• 1 medium onion grated
• 2 Tb potato starch
• 1 tsp Kosher salt
• white pepper to taste
• ¼ cup Schmaltz (rendered chicken fat)

Method:

Pre-heat oven to 425º F. Grease an oven-proof dish with the vegetable oil.

Peel and quarter the potatoes- store in cold water

Whisk eggs in a large mixing bowl and grate potatoes coarsely into the eggs.

Add the potato starch and grated onion and season with salt and white pepper

Heat Schmaltz to boiling and quickly pour over mixture and mix well.

Arrange into oven-proof dish and smooth the top slightly

Bake in the oven for approximately 1 hour or until mixture is brown and crispy.

cut into squares about 2” thick and serve warm

ROSALIE'S VEAL PATTIES

• 5 lbs. lean ground veal
• 2 cups fresh egg bread (crumbled and moistened with a little milk)
• 1 cup minced shallots
• 4 tb fresh minced garlic
• 2 tb fresh thyme, finely chopped
• 1 tb fresh sage, finely chopped
• 6 oranges, finely zested
• 2 cups of port, (reduced down to a syrup)
• Salt and fresh white pepper to taste

Sweat the onions and garlic in a little olive oil until the onions are translucent. Remove from heat and cool before mixing with meat

Method:

In a mixing bowl combine the ground veal, softened shallots and garlic, thyme, orange zest, sage, and port syrup and season with salt and pepper.

Thoroughly mix this mixture and form into 1 oz balls, flatten to ¼ “ thick.

Brown both sides on a griddle and cook to desired doneness.

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