Transcript [00:00] Happy Rasha Shana. I'm back here with [00:02] Adena Susman and I'm so excited to be [00:05] here and we're making chopped liver for [00:07] the new year. [00:08] >> Oh my god, you don't eat a cup of [00:10] chopped liver. You eat half [00:12] >> two cups. Ashkanazi cooking. We're [00:14] talking about salt. [00:15] >> You're like, don't insult me with salt. [00:17] >> Horseeradish. When I used to say to my [00:18] grandmother, "Grandma, how much oil did [00:20] you put in this?" She would just go that [00:22] much. I made this for you. [00:24] >> This is my love language. [00:26] >> Just the making of it. You're already in [00:27] the holiday spirit. [00:28] >> Hi everyone. And I'm here again with [00:30] Adina Susman. [00:30] >> Yay. [00:32] >> Welcome back to my kitchen in [00:33] television. [00:33] >> I will come to your kitchen in telev [00:36] what are we making [00:37] >> this year. We are making chopped liver [00:40] from scratch. We're going to make [00:41] schmaltz from scratch and gribbinus [00:43] which are the crispy chicken skins. And [00:46] it's going to up our chopped liver game. [00:48] And we're going to make it. [00:49] >> How do you make it? [00:50] >> I mean it couldn't be more simple. We're [00:52] going to render the skin. You don't need [00:54] oil obviously because this is basically [00:56] oil. A tiny bit of water. This helps the [00:59] chicken skins not burn a little bit. And [01:01] this cooks for like a solid hour, hour [01:04] and 15 minutes on a low temperature. [01:05] >> And that's it. [01:06] >> That's it. [01:07] >> No spicing. No, [01:08] >> first of all, Ashkanazi cooking. When we [01:10] talk about spices, we're talking about [01:12] salt and pepper. [01:14] >> You're like salty with [01:15] >> horseradish. Our gribbaness have [01:18] rendered. And look at all this beautiful [01:19] fat. [01:20] >> So this is the schmaltz and this is the [01:21] gribinous. That's what they're called. [01:23] If you look here, this is all pure [01:24] chicken fat. [01:25] >> It's almost like little snacks. [01:26] >> Ready? I didn't right. This is so good. [01:32] >> Oh my god, honey. You can be in the [01:35] circus. [01:38] >> I kind of am. We're going to let these [01:39] cool off and I'm going to transfer this [01:41] to a little jar. Look at that. Look at [01:43] that. [01:44] >> Wow. Okay, so we're going to heat this [01:46] up and we're going to cook our liver. [01:48] I'm going to use about 1/4 cup of the [01:50] schmelts here. We're going to cook it [01:52] until it's still tiny bit pink. I'm [01:54] going to season them with a little bit [01:55] of salt. [01:56] >> Okay. And then we're going to quickly do [01:58] the second batch and then we're going to [01:59] fry our onions. Are we snacking? [02:01] >> We're snacking. Cheers. Fine. [02:06] >> I mean, come on. We're going to go with [02:09] about this much. So, this is going to [02:11] probably take about 10 15 minutes. The [02:14] moisture is going to magnetize all the [02:15] stuff on the bottom and I'm going to [02:17] scrape it up and it's going to just be [02:19] chef's kiss. Rashashana's coming. What [02:21] are you doing for the holiday? [02:22] >> So, every year I do the holiday. I do [02:25] rashana. There was a moment in my first [02:27] book that I talk about quite often. [02:30] First year when I was in LA, I just [02:32] moved to LA a few months before Rashana [02:34] and I was dating this uh Australian guy, [02:38] not Jewish. One morning around [02:40] September, we were just hanging out in [02:41] his house and the phone rings. It's my [02:44] family on the line and they go, they all [02:46] go, "Hug, happy holiday. Happy holiday." [02:48] And I go, "Happy holiday." And I'm kind [02:50] of like, "What holiday?" And I turn the [02:54] phone off and I go to my boyfriend. And [02:55] I go, "It's a holiday tonight and I'd [02:57] like to do something." He goes, "Which [02:58] holiday?" And I go, "It's a Jewish New [03:00] Year's Eve." And he goes, "Great. What [03:01] would you like us to do?" Katu. [03:05] >> We're at Katsuya Sushi. [03:09] >> I have never felt more sad, [03:11] disconnected, lonely. [03:13] >> Wow. [03:13] >> In my life. It was the worst experience. [03:15] >> One of the things I always say about [03:16] living in Israel is that Israel does a [03:18] lot of that work for you. Like you're [03:20] there's no way you're missing Roshashana [03:21] when you're here. [03:22] >> The shook is closed. You're with your [03:24] family. The whole society and even the [03:27] produce calendar [03:28] >> rotates around the holidays. [03:31] >> That's the beauty of the connection [03:32] between diaspora and Israel. We're [03:34] basically ready to start making our [03:36] chopped liver. We're going to have a [03:37] little chop fest and then it's going to [03:39] be time to eat. [03:40] >> Let's do it. [03:41] >> All right. We both agree that [03:43] hard-boiled eggs are essential. They [03:45] also they help mellow the liver a little [03:47] bit. But we are doing rustic style [03:49] today. I really like it cuz you have [03:51] more control over all the ingredients. [03:53] the texture. You chop everything [03:54] separately and then you throw it all in [03:56] a bowl. You know, I lied about one [03:58] thing. [03:59] >> I said we weren't going to use all the [04:00] schnaps, [04:01] >> but there is no way we're not using [04:04] this. Okay. [04:05] >> Oh my. [04:05] >> Listen, you don't eat a cup of chopped [04:07] liver. You don't eat uh [04:09] >> two cups. [04:12] >> I mean, come on. [04:14] >> Wow. There's really only one way to [04:16] properly eat chopped liver, and that is [04:18] on freshly baked homemade coffee. [04:20] >> No, you did not. No, you did not. [04:22] >> No, I did. Oh my god, look what's BEEN [04:24] HANGING IN THE OVEN. [04:25] >> You made this for me? [04:26] >> I made this for you. [04:27] >> This is my love language. [04:29] >> Dig in here. [04:30] >> Oh, [04:32] we got gala. We got chopped liver. We [04:34] got horseradish. And we got freshly [04:36] baked hala. [04:40] Oh my god. It feels like home. This [04:44] feels like generational food. [04:46] >> I'm getting emotional. I know. [04:48] >> Honestly, you lost your mom. This [04:50] reminds me of my mom. This is mom food. [04:52] >> Keeping tradition alive. [04:54] >> One bite at a time.
Rosh Hashanah is coming, and Noa Tishby is back in Adeena Sussman's kitchen for the ultimate Ashkenazi appetizer: chopped liver, made from scratch.
That means rendering schmaltz and gribenes (the crispy chicken skins) first, then hand-chopping livers, charred onions, and hard-boiled eggs into a spread that, as Adeena puts it, is the poor man's foie gras. Served on fresh challah, of course.
Along the way: why Ashkenazi "spice" means salt, pepper, and horseradish, Noa's story about her first Rosh Hashanah in Los Angeles, and what it means to keep tradition alive one bite at a time.
Get the full recipes for Adeena's Gribenes & Schmaltz and Chopped Liver: https://drive.google.com/file/d/1q9KQoSXZZB7i47eGqFmrRGO-ipIrb8Cb/view?usp=sharing
Shana tova.
#RoshHashanah #ChoppedLiver #Schmaltz #JewishFood #AdeenaSussman #NoaTishby
š Subscribe for more commentary on Israel, the Middle East, and the fight against antisemitism.
https://www.youtube.com/channel/UC1XUDNlTtcmpFgdF6hatRjQ/join
š Follow me on social media:
Facebook: https://www.facebook.com/noatishby
Instagram: https://www.instagram.com/noatishby
Twitter: https://twitter.com/noatishby
Tiktok: https://www.tiktok.com/@noatishby
š² Text me: 818-408-4344
