A Culinary Genealogy

1 dozen eggs 1 lb. chicken fat celery and onions--diced 5 lbs chicken liver Boil eggs until hard boiled. Sautee diced celery and onions in 1/2 of the chicken fat. Place chicken livers in a pot, cover with water and boil 1 1/2 hours or until tender. Skim off debris on top of water. Let the liver cool, chop the liver. Peel and chop the eggs. Combine eggs, celery and onion mixture, chopped liver and the rest of the chicken fat until they are a smooth paste. Add salt to taste. -- Samuel Friedman, 1923-1990 Kahn's Deli was a magical place of beautiful food, wonderful aromas and lots of love. Everything was delicious but one of the best things in the store was Dad's home made Chopped Chicken Liver. One thing that made his chicken liver so good was that he always used real chicken fat, or "smaltz." He would purchase the smaltz from the same supermarket down the street where he got the livers. He prepared everything fresh. Dad was an artist with food. One time h...

Preheat oven to 550 degrees. Take one whole Top Sirloin and place it in a roasting pan. Add 1 can (medium size, 10 oz.) tomato juice, 3 cans of water (20-25 oz), and 1 large or 3 small onions. Place roast in oven and cook for 1 hour. After 1 hour, cut off a small piece in the front. If it is red, baste again and turn it around (not over). Reduce temperature to 475 degrees. Cook for another hour. Cut off a small piece. If red, baste again and cook for 1/2 hour. It should be done by then. (Note: This creates the typical deli roast beef with the very red center.) --Samuel Friedman, 1923-1990 "When entering Kahn's Deli, my Dad's store, the aromas were overwhelming. His kitchen was in the back of the store next to the walk-in refrigerator. In the oven would be the large roast beef that he would remove and baste every so often. It always came out perfectly and was a favorite with his customers. They would often ask for a roast beef sandwich on rye (delivered daily by...