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Jewish (?) Greenbean/onion 'spread'??

  • j
  • Jessica Shatan Sep 30, 2000 05:01 PM
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Ok, I don't expect too many responses but I once had this dip/spread that was made of greenbeans and onions. The greenbeans were delicate and thin and cooked til falling apart and splitting, mixed in with lots of caramalized julienned onion and perhaps schmaltz (jewish rendered chicken fat) was like the binding agent. It was not a creamy dip, we just spread it on thin crackers. It was just a bit warmer than room temp. I had it at a party about 10 yrs ago and the guy that brought it said he made it from his grandma's recipe, he was jewish and it just seemed like it might be an old jewish recipe. I love caranelized onions and I could NOT stip eating it. I think her served it in a little glass baking dish, that maybe he baked it in?
I've never seen it again . . . had anybody else?

Of course, as with the rice bread I searched for on this board, the person purveying the treat always acts like, "whaddaya mean you never had this before?" --that must be the prelude to never seeing it again.

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  1. I'm fairly certain that there's a recipe for this in Grossingers cookbook. I have a copy at home. (Presently at work). I'll bring the copy in Monday. E-mail me and I'll be happy to send the recipe to you. Just about anything with schmaltz browned onions is my idea of a little bit of heaven on earth.

    2 Replies
    1. re: bryan
      j
      Jessica Shatan

      Wow--that is supercool. Thank you.
      Have you ever seen it in a store/restaurant/deli???
      I love to cook and will try the recipe but for all the other 'hounds out there . . .
      I also wonder what the actual name is.
      Ok, going to email you now :-)

      1. re: Jessica Shatan

        Jessica

        I've never seen it in a deli before and I grew up in Highland Park, IL. And I'm a total deli hound, to the point of obsession. I once amazed the you-know-what outta my husband when I found a Jewish deli in Quebec - ZO? I had a chopped liver craving and nothing and nobody gets in my way when that happens. Will send you the recipe Monday.

    2. Jessica, if you are as much a caramelized onion lover as am I, I'd be happy to share a non-schmaltzy, non-grean beany, but really awesome recipe for onion confit. It's long/slow cooked, made with red wine, and is so sweet and concentrated in flavor; you can put it on toasted bread or anything really. Every time I make it, it is simply inhaled, with lots of oohs and aahs. If you (or anyone) are interested, I'll email it to you.

      4 Replies
      1. re: Caitlin
        j
        Jessica Shatan

        I gladly accept any and all recipes :-)
        Thanks!
        --Jessica

        1. re: Caitlin

          Hey, Caitlin, that onion confit sounds totally delicious. Post the recipe by all means; I'm sure I'm not the only hungry hound who would love to try it.

          1. re: C. Fox

            Well, since someone else owns the copyright to the recipe, I can't post it, as per Chowhound rules. If anyone wants the recipe (which is totally delicious), drop me an email and I'll send it on.

            1. re: Caitlin

              Caitlin--

              If you want, you're welcome to paraphrase the recipe...put it in your own words, etc...

              Thanks for respecting our prohibition on posting copyrighted material. I hate to be the Grinch That Stole Confit, though....

        2. r
          Rachel Perlow

          It sounds to me like you've just experienced Vegetarian Chopped Liver. I don't remember either of my grandmas ever making it, but I do remember there being numerous questions about it on "Food Talk with Arthur Schwartz" (WOR radio in the NY area, weekdays at noon) a while back. He got so many requests for the recipe that he posted it on his website (foodmaven.com). Below is a direct link to the recipe, enjoy!

          Link: http://209.35.52.217/cgi-bin/diary99....

          Image: http://www.thefoodmaven.com/images/si...

          2 Replies
          1. re: Rachel Perlow
            j
            Jessica Shatan

            Thanks, Rachel, I love Arthur too and will check out the link :-)
            But, the cool thing about this dish was that it had all the strands of green beans and onion and was not a mushy spread like veg. chopped liver, which I have had made with eggplant, kind of like babaganoush but different. Perhaps my friend's grandma was making it and just left the recipe unfinished, i.e. she didn't put it in a blender.

            1. re: Jessica Shatan
              c
              cinnamon again

              JS -- we meet again!! There's a veg. CL recipe in "The NY Cookbook" (M. O'Neill), but i think it has a lot of other veg. besides green beans. Perhaps the stuff you had was a once-in-a-lifetime experience --- karmalized onions or something.