Wine-Braised Brisket

My wonderful daughter-in-law bought me this fabulous cookbook, THE GEFILTE MANEFESTO by JEFFREY YOSKOWITZ & LIZ ALPERN. I plan on trying to make as much of these recipes as I can. They all look very interesting and delicious. The first one I have tried is the WINE-BRAISED BRISKET WITH BUTTERNUT SQUASH. It uses a whole bottle of white wine which adds a lovely flavour. There is a lot of liquid in this recipe & the brisket is submerged in it the entire cooking time. This leads to kind of a ‘boiled’ soft brisket which we quite enjoyed. I had frozen butternut so I used that instead of a fresh one, also chicken broth instead of beef. We found the brisket had a subtle flavor, so different from the usual brisket recipes that I make.  I was looking for a link to the recipe and found one on so I will include the link & also a link to THE GEFILTE MANEFESTO on Amazon. I hope you give this recipe a try!

Here is the link to the recipe on

Here is the link to the cookbook on  


I am not sure why my brisket isn’t as brown as the picture in the recipe, but it was good!

Burger Bar for 2!

Homemade burgers are great! Made in a skillet…isusally I use my cast iron pan but Murray had sautéed the mushrooms with some chives in the skillet so why dirty another pan? I put in a small amount of oil, swirled it around and gently placed the patties in. I left them sizzling on the one side until I could see that they were about half way cooked through… flipped them over & then finished cooking them on side 2. Meanwhile I went into the fridge and pulled out some toppings … cut up a tomato, prepared some head personal favorite in a burger …mixed up a sauce … and away we went.  Oh.. and the buns.. we are trying to watch out carbs a bit ( have to make room for cookies etc!) so I scooped out the bready part of the top half of the bun ! The lettuce nestled in there quite nicely !

So this is what I did! 


Sliced mushrooms.***Murray bought the mushrooms so I do not know how much he bought but remember that they shrink down when cooked



A handful of chopped chives

1 lb hamburger meat , mine was lean

1 tomato, sliced thickly *** I got 4 nice slices from one tomato

From the fridge: 



Homemade sauce:

4 tbsp mayonnaise

2 tbsp BBQ sauce

1 tsp Siracha sauce

1.Slice & saute the mushrooms in about 2 tbsp oil.Sprinkle with a bit of salt.   Once the moisture is released and the mushrooms are starting to brown, throw in the chopped chives ***if you don’t have chives just the mushrooms are great. Stir the mushrooms often to make sure they are evenly cooked

2. Meanwhile, take the toppings you want to use out of the fridge so they aren’t going to be cold on your hot burger!

3. Once the mushrooms are finished cooking to your desired doneness…remove from the pan and reserve in a bowl

4. Heat the sauté pan before adding the beef.  If your pan is non-stick I don’t think you will need oil.. if you are using a stainless steel pan, add a couple of tablespoons of oil and swirl it around to coat the entire bottom of the pan.

5. Divide the ground beef into 4 & form into patties. Place carefully into the hot sauté pan

6. Let them cook undisturbed until they look halfway cooked.. you can tell by looking at the side of the patties…then flip them over & finish cooking

*** if your pan is too hot the meat will burn before cooking through, if the pan is not hot enough the meat will not sear, so watch the heat .. I have a gas cook-top & use medium high heat.

7. While the burgers are cooking, mix up the sauce by combining the mayonnaise, BBQ sauce and the siracha sauce … which adds a bit of heat to the sauce.

8. Once the burgers are cooked, you are ready to put your burgers together

10 We put the lettuce and tomato on the top half, nestled in the space we made when we scopped out the bready part,  then on the bottom half first went the sauce, then the relish and sauerkraut ( or whatever you are using) and then a bunch of the sautéed mushrooms, then the juicy burger! Topped it and added a pick to hold it all together!

Dig in and enjoy!!  Make sure you have napkins handy!



Pot Roast in the Slow Cooker

There are so many recipes for pot roast. I absolutely could not decide which one to make so I just made it myself. The weather here in Edmonton is bitterly cold so a good pot roast seemed in order for dinner last night.

Here is what i did!

Marilyn’s Pot Roast in the Slow Cooker 


4 carrots, peeled and cut into 2 inch chunks

3 parsnips, peered and cut into 2 inch chunks

1 medium size onion, cut into 8 ths

1 3 1/2 pound rolled roast

2 tbsp garlic powder

salt & pepper

2 tbsp oil

1/2 cup ketchup

1 tbsp Worcestershire sauce


1. Put the prepared carrots, parsnips and onions into the slow cooker

2. Season the roast all over with the garlic powder and salt & pepper, rub it in

3. In a median size skillet, heat the 2 tbsp oil and sear the roast on all sides until it gets a nice brown crust.

4. Put the seared roast into the slow cooker

5. Mix the ketchup and the Worcestershire sauce together and spread on top of the roast

6. Cover the crockpot and set for 8 hours on low.

7. Once the cycle is finished, I took the crockpot pot and put it into a 350F oven for 30 minutes to brown the roast, basting often. If there is some ketchup on top I just put some of the juice from the pan on top of the roast to thin out the ketchup a bit

*** This can also made in the oven. 325F until tender so most likely around 3 hours. Add 1 cup of water to the bottom of the roaster so the roast doesn’t dry out.


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