P TCHA RECIPES

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PITCHA RECIPE | ALLRECIPES

Pitcha Recipe | Allrecipes image

Pitcha is a calf's foot jelly historically served during Jewish holidays. It's a cold gelled appetizer made of cooked calf's foot, garlic, onion, bay leaf, clove, peppercorns, lemon juice, and hard boiled eggs. If you can't find calf's foot, you can substitute oxtails.

Provided by DENITA H

Categories Appetizers and Snacks Meat and Poultry Beef

Total Time 8 hours 45 minutes

Prep Time 25 minutes

Cook Time 3 hours 0 minutes

Yield 1 gelatin mold

Number Of Ingredients 14

Ingredients

1 pound beef oxtails
1 cube beef bouillon
2 onions, chopped
6 cloves garlic, halved
1 bay leaf
1 whole clove
½ teaspoon whole black peppercorns
1 (.25 ounce) envelope unflavored gelatin
½ cup cold water
2 tablespoons lemon juice
salt and pepper to taste
2 hard-cooked eggs, sliced
1 tablespoon chopped fresh parsley
1 lemon, cut into wedges

Steps:

Ask your butcher to chop the calf's foot in several pieces; wash well. (If you're using oxtails, leave the pieces whole and do not remove fat or bones until later.) Place the meat in a stock pot with the bouillon cube. Tie the chopped onion, garlic, bay leaf, clove, and peppercorns into a cheesecloth bag. Add the bag to the pot and pour in water to cover. Bring the water to a boil over high heat. Reduce the heat and simmer for 3 hours.
Stir the gelatin into the 1/2 cup of cold water and set aside for 10 minutes. Remove the meat from the pot and let it cool. Strain the cooking liquid into a bowl; you should have about 8 cups of broth. Discard the spice bag. Pick the meat from the bones and set it aside; discard the bones and gristle.
Spray a gelatin mold with cooking spray. Add the lemon juice and salt and pepper to the broth. Taste and adjust the seasonings. Transfer the softened gelatin into the warm broth and stir to dissolve. Pour the liquid into the prepared mold and refrigerate. Chill the broth until the gelatin has thickened slightly, about 45 minutes to 1 hour. Stir in the reserved meat and the egg slices. Refrigerate until set, 4 hours or overnight.
To unmold the pitcha, dip the gelatin mold into warm water for 15 to 20 seconds. Invert the mold onto a serving plate and serve with parsley and lemon wedges.

Nutrition Facts : Calories 191.6 calories, CarbohydrateContent 8.3 g, CholesterolContent 115.4 mg, FatContent 9.1 g, FiberContent 1.8 g, ProteinContent 20.7 g, SaturatedFatContent 3.6 g, SodiumContent 237.2 mg, SugarContent 2.7 g

EASY RECIPE OF P'TCHA - CHANA NUTRITION

P'tcha. peeled and sliced into circles. Rinse calf’s feet, Add to the pot 4 garlic, onion, salt, pepper and bay leaf, pepper corn add enough cold water to cover. Put on small flame and bring to boil, cook for overnight or 10 hours or until the meat literally falls off the bone.
From chananutrition.com

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PTCHA | KOSHER AND JEWISH RECIPES

11/08/2016 · Adjust seasoning to your taste. Put the meat in a large bowl and gradually add the reserved broth. Pour the mixture into a 9" x 13" baking dish. When dish is cool, cover and put into the refrigerator for at least 8 hours or overnight. When ready to serve, cut into squares and serve with lemon wedges.
From thejewishkitchen.com

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GALARITA (P'TCHA) | RECIPE

Recipe By Nitra Ladies Auxiliary. According to noted food historian Gil Marks, Ashknenazim have different words for jellied calf's foot soup – galarita, p'tcha, fisnoga, cholodyetz, drelies, to name a few – but no matter what you called it, it was a widely popular Sabbath delicacy in European Jewish homes.
From kosher.com

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BUBBY’S GALARITA (P’TCHA/MEAT JELLY) | RECIPE

Put p’tcha bones in medium saucepan with water and let boil for five to six minutes. Discard water and rinse bones. Return to saucepan, spreading the bones so they do not overlap. Add stew meat, peeled veggies and spices. Add enough water to just cover the bones.
From kosher.com

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WORLD WIDE MEAL - P'TCHA

Get rid of the water. Return the bones back to the pot and cover with water again (about 2 L). Add the beef cut into medium sized cubes. Add whole onion, celery stick cut in four, the carrots sliced into thick slices, bay leaves and allspice. Bring to a boil, reduce the heat to low, cover with a lid.
From ww-meal.com

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P'TCHA - JEWISH FOOD SOCIETY

05/10/2018 · 1. Place the calf’s feet in a large stockpot with the water. Bring to a boil, skimming off any foam that rises to the surface. Simmer the feet, covered, for 1½ hours, then add the short ribs, onion, carrot, salt, peppercorns, allspice, and bay leaves and simmer for another 2½ hours, until the meat is tender. 2.
From jewishfoodsociety.org

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ASTRAY RECIPES: P'TCHA OR FEESEL

In my house we refer to p'tcha as "feesel" which literally means "foot" in yiddish. I actually have around two portions left in my fridge as I write this. I know someone else posted a recipe, but if you are of the GARLIC persuasion, you will definitely prefer my version. source: Carol Neuman NYC Place foot in pot and cover with water. Add salt ...
From astray.com

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I AM LOOKING FOR A RECIPE FOR THE P'TCHA MY MOTHER MADE ...

22/09/2017 · Strain the liquid. In the bottom of a serving dish or mold, arrange minced garlic, cover with sliced hard boiled egg then the meat from the bones, finally the strained broth. Chill until solidified and serve with vinegar or lemon wedges. (p. 72, The Book of Jewish Food)
From food52.com

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GALARITA (P'TCHA) | RECIPE

According to noted food historian Gil Marks, Ashknenazim have different words for jellied calf's foot soup – galarita, p'tcha, fisnoga, cholodyetz, drelies, to name a few – but no matter what you called it, it was a widely popular Sabbath delicacy in European Jewish homes.This version is made from chicken rather than meat, but remains an ingenious and oddly delicious way to use up those ...
From kosher.com

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WORLD WIDE MEAL - P'TCHA

Bring to a boil, reduce the heat to low, cover with a lid. Let cook for at least 5 hours. Remove the bones and the meat from the pot and set aside. Remove the onion, the bay leaves and allspice berries. Peel the garlic cloves, chop roughly and add to the pot. Reduce the stock, then add salt and pepper to taste.
From ww-meal.com

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ASTRAY RECIPES: P'TCHA OR FEESEL

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WATCH: IRENE AND RUTH MAKE P’TCHA – THE FORWARD

17/03/2021 · P’tcha, also known in Yiddish as galyer, galareta and fusnoge, is a classic Ashkenazic dish made from jellied calves’ feet. In this video, two lifelong friends, Irene Kronhill Pletka and Ruth ...
From forward.com

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I AM LOOKING FOR A RECIPE FOR THE P'TCHA MY MOTHER MADE ...

22/09/2017 · Claudia Roden in "The Book of Jewish Food" provides the recipe for the calve's foot version, but you could improvise with chicken feet. She first blanches the calves feet (I would use the chicken feet and perhaps add some legs so you have some meat to add to the gelatin later)--cover with cold water, bring to the boil, simmer briefly until scum rises, then discard the water.
From food52.com

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P'CHA I (CALF'S FOOT JELLY)

P'cha I (Calf's Foot Jelly) (M, KLP, TNT) Source: Rina's mother, Dvora Serves: varies [Archivist's note: depending on region of origin, this dish is also called chalodnee, cholodetz, p'tcha, pitcha, and alternatively, fessel] 1 calf foot, (or many many chicken legs) 1 bunch of parsley 1-2 onions 1 celery root with the leaves
From jewishfood-list.com

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P'TCHA OR FEESEL RECIPE - DETAILED NUTRITIONAL FACTS ...

P'tcha Or Feesel Recipe - Detailed Nutritional Facts Nutritional information for the following ingredients is not included. Normally this is because the ingredient is unknown, the measurement is imprecise e.g. “to taste”, or the ingredient is optional).
From cookeatshare.com

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P'CHA III (CALF'S FOOT JELLY)

P'cha III (Calf's Foot Jelly) (M, KLP, TNT) Source: "A Cozinha Judaica II" (translated by me) Serves: Varies [Archivist's note: depending on region of origin, this dish is also called chalodnee, cholodetz, p'tcha, pitcha, and alternatively, fessel] 2 calves feet 1 onion 3 hard boiled eggs Peppercorns Juice of 1 lemon Salt to taste
From jewishfood-list.com

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FIND A RECIPE — JEWISH FOOD SOCIETY

P’tcha / Darra Goldstein Red Cabbage, Date and Beet Salad / Rottem Lieberson Rhoda’s Chopped Herring / Anna Gershenson Roasted Garlic Potato Knish / Liz Alpern? Rojitos Fritos de Pessah (Fish Escabeche) / Michel Thouati Romanian Eggplant Salad / Miri and Yoav Polachek Salata Mechouia (Grilled Tomato and Pepper Salad) / Eva Zaghdoun
From jewishfoodsociety.org

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