Suggestions for matzos?
11 years ago
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11 years ago
11 years agoRelated Discussions
making matzo balls ahead -- how to store?
Comments (16)Well, I just finished cooking them, and I think that in the future (unless I am pressed for time) I will always refrigerate the dough overnight, or at least a lot longer than the half hour or so I've been doing. The dough was MUCH easier to handle, so the balls were nice and neat; very little "crumbs" in the water when I was done (and that was 60 matzo balls). I'm not going to freeze them; I imagine the quality would be slightly better, if at all, if I did, but I don't want to guess about frozen centers. This way I can take them out of the fridge and let them come to room temperature on Monday and then put them right into the bowls as we serve the soup. The soup won't get messy and the balls won't soak it up. (I don't need them to do that for flavor, because I made them with schmaltz.) They are in a glass bowl with a cover. I don't care if they lose some roundness. The only thing I'm a bit worried about is them sticking together so much that I will mess them up as I try to spoon them out of the bowl. What do you think about pouring hot or warm water over them shortly before serving?...See MoreTerri - gluten-free recipe for u
Comments (9)A tablespoon of sorghum flour or dried gluten-free bread crumbs, or as Annie mentioned GF cracker (or cookie) crumbs could be used for the matzo meal. It's just a binder. It looks like a great recipe - thanks for posting it. I have all the ingredients but matzo meal, which I'd never be able to find out here in the middle of nowhere and would have to use a substitute anyway. We just love things made with dried apricots so this recipe is printed and in the to-do pile. -Grainlady...See Morematzo ball soup recipes please.
Comments (16)Oh! Westsider's must be the quickie way. I've never done them in a covered pot. It's great that the butcher is putting all those parts together for you, agmss, so you don't have to break down the chickens yourself to get them and still make the best use of your sister's chickens. Since she's giving you fat, here's what I do to render it: Rendering chicken fat Put the lumps of fat in a little pan with a small onion or half a large onion, cut into large pieces. Don't put in too much onion or it'll soak up all the fat. Never turn your back on it while it's on the heat. Start on a medium high heat until the fat starts to melt. Turn it down a bit so it won't spatter Once all the fat is melted, turn it off and let it cool just a little.. Pick out the onion and any other solids with a fork, or use a strainer. Put a spoon in a clean glass jar (sterile if you're not going to use it all up right away). The spoon keeps the jar from breaking. Pour in the fat, carefully. (Remove the spoon.) Cover and chill. Keep in the refrigerator. When the fat solidifies the onion juice will separate out of it, on the bottom, as you'll see through the jar. The fat will be yellow from the onion, as well. Once it's solid, chicken fat can be frozen in an airtight package. Don't put a glass jar in the freezer. ------------ So, in my house, he who wants to eat chopped chicken liver gets to make chopped chicken liver. :) I checked. It's the sinew that makes it bitter, but it's easy to remove. Here's a great little how to de-sinew chicken livers video. Also make sure to remove any bits that aren't the right color. :) LPink, I don't judge! If the mix suits you, why not? Some mixes are very good....See MoreSoups for friend undergoing chemotherapy
Comments (31)Lou, yes, you get a gold star. Linda C -- Thank you so much for the suggestion of broccoli cheese soup. I just dropped some off for Amy. We had a little of it, and it's great -- too fattening for the regular rotation, but a treat. Here is the recipe I used, based on SweetFoodie.com's recipe which is in turn based on EatingWell's. I didn't put any cayenne in because I am not sure that Amy wants even that tiny bit of spice, but I put it in my own bowl. Also I didn't get around to making the croutons, which would make it even better, I'm sure. Mmmm! Broccoli-Cheddar-Corn Chowder SOUP: 1 tablespoon extra-virgin olive oil 1 large onion, chopped 1 large carrot, diced 2 stalks celery, diced 1 large potato, peeled and diced 2 cloves garlic, minced 1 tablespoon all-purpose flour 1/2 teaspoon dry mustard 1/8 teaspoon cayenne pepper 2 14-ounce cans vegetable broth 8 ounces broccoli crowns cut into 1-inch pieces, stems and florets separated (or buy a bag of pre-cut crowns)(I used one regular bunch of broccoli) 1 cup shredded reduced-fat (I used regular) Cheddar cheese 1/2 cup reduced-fat sour cream (I used Tofutti, as I had some) 1/8 teaspoon salt 1 can of corn, drained (I used frozen) CROUTONS: About 3 cups of your favorite bread, cubed. (I had pumpernickel on hand) 1/4 cup olive oil 1 1/2 tablespoons whole grain mustard 1/4 teaspoon fine grain sea salt Soup Recipe: 1. Heat oil in a heavy pot over medium-high heat (I think medium would be better next time). Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. 2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. 3. Using an immersion blender or blender, puree the soup. 4. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. 5. Mix in the canned corn 6. Season with salt 7. Serve with a sprinkle of cheese and a handful of croutons (see recipe below) Crouton Recipe (make while the soup is cooking): 1. Preheat the oven to 350F degrees 2. Put the bread cubes in a large bowl and toss with the olive oil, mustard and salt until evenly covered. 3. Spread the cubes evenly on a baking sheet and bake for 10 - 20 minutes, or until the croutons are golden and crunchy. Toss them once or twice with a metal spatula along the way....See More
11 years agolast modified: 11 years ago
11 years ago
11 years ago- 11 years ago
- 11 years ago
Thanks for the suggestions! I made matzo brei for breakfast. Somehow I missed that the recipe called for a half teaspoon of salt and I definitely undersalted it, and next time I'll opt for honey or maple syrup over cinnamon sugar. But the kids are eating it happily - a rare feat - so it'll be a repeat. Please excuse the bacon and sausage, but I'm not Jewish and I gave up alcohol, not pork, for Lent. :)
- 11 years ago
- 11 years ago
- 11 years agolast modified: 11 years ago
- 11 years ago
11 years ago
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