Homemade Matzo Ball soup

If you've been following my blog, you've read my post for Haroset and Brisket, and you know that I've mentioned that each household has their own particular method for preparation.  This weekend, (during Passover), millions of people will be sitting down to matzo ball soup, and each household will use the same basic method, but will add their own touch, to make it THEIR soup.  This was the very first dish I learned to make when I married my Jewish husband, and this soup has evolved over the years, to be come this dish we now enjoy.  My husband, son, and grandchildren love it, and when I serve it to friends, they also love it.  Here is my matzo ball soup recipe:

You will need:
vegetable oil
2 large eggs
4 quarts chicken soup
1 cup matzo meal
1/2 onion
2 - 3 carrots
2 - 3 cloves of garlic
2 stalks celery
salt
pepper
dried dill
3 - 4 chicken thighs (cooked)

In a medium bowl combine 1/3 cup of vegetable oil and 2 eggs, (beat together).

Note:  My husband always tells me that his mother and grandmother used schmaltz, (chicken fat), but I prefer vegetable oil.  Most families still use schmaltz.

Add in 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon of dried dill, and 2 Tablespoons of chicken stock.

Note:  I like to use homemade chicken stock, but you can also use canned store brand.  But, homemade has so much more flavor.  When I cook my chicken, that's where I get my chicken stock.

Add in 1 cup of matzo meal.  Stir together well.

Note:  If you are making these for Passover, make sure that you are using matzo meal that is labeled for Passover.

Cover with plastic wrap and store in refrigerator while you make the soup.  This allows the matzo to come together, so you can form your matzo balls, and they will hold up in the soup, (approximately 20 - 30 minutes).

Slice the celery, onion, carrots, and garlic.

Remove the skin and bones from the chicken thighs, and shred the chicken.  You can use chicken breast, but the thighs are cheaper, and have more flavor.

Note:  Earlier, I cooked my thighs in water with onion, celery, various seasonings and this is where I got my chicken stock and cooked chicken.

In a stock pan, over medium heat, add 2 Tablespoons of vegetable oil, (or schmaltz).

Add the celery, carrots, onions, and garlic.

Add 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon dried dill.  Cook until the onion is softened.

Add the chicken stock.  Bring to a boil, add the shredded chicken, then turn the heat down to medium low and cook for approximately 30 minutes, (until the carrots are tender).

When the soup is almost ready, you can now form your matzo balls.  Roll the matzo mixture into a little bigger than golf ball size.

 Depending on how big you roll your matzo balls, you will get 6 or 7.

Turn the heat back up to medium high, and when the soup is boiling, add the matzo balls.  Cover and cook for 30 to 40 minutes, (depending on how big you made your matzo balls).

It has been 30 minutes, and my soup is now done.

You will notice that the matzo balls have puffed up, and also lighted in color.  They are not as dense in weight as they were when you put them in the soup.  They are much like a dumpling.

Time to dish up some soup, a matzo ball, some vegetables and chicken.

I wish you could smell how wonderful this is.

Whenever my husband is sick, this is his favorite go to dish.  It's the Jewish version of chicken noodle soup.

Notice when you cut into a matzo ball, how light and airy the inside is.  And when you taste it, you get just the little hint of the dill, and the chicken stock flavor is there.  It wonderful.  My husband once admitted that it was better than his mom's.  That was the best compliment I ever received.

Give my version a try.  You don't have to be Jewish to enjoy this wonderful soup.  My grandchild always ask for seconds, and that's a great compliment.

Enjoy!

Tender Brisket that will melt in your mouth

Last Spring, I posted about my haroseth, and how each family has their own recipe.  Brisket is the same way.  The problem is some people over cook their brisket and it turns out tough and dry.  One time I was at one of my in-laws for dinner, and she first boiled the meat and then baked it.  The only thing I could think was "what did that poor cow ever do to you to make you want to kill it a second time?"  If you handle you meat, (whether it be beef, chicken, pork, or even fish), with respect and a little love you will end up with a delicious meal most every time.  With brisket, the key is low and slow and you will get the most tender meal from even this tough cut of meat.  So here is how I prepare my brisket.
Preheat your oven to 325 degrees.

You will need:
4 to 5 pound brisket (this serves 8 people)
2 teas kosher salt
1 teas ground black pepper
1 Tab vegetable oil
3 medium, (or 1 extra large), onion
1/4 cup prunes
1 quart tomatoes
1 1/2 cup red wine
1 1/2 cup chicken stock (preferably homemade)
6 to 8 medium carrots
2 bay leaves
6 thyme sprigs

Wash and cut the carrots into large size chunks.

We like carrots at our house, so I always use throw a few extra in the pot.

 Peel and cut the onions into large sized dice.

We also like onions, so I usually will throw an extra onion in as well.

Cut the prunes into quarters.

The prunes are what add the sweetness to your tomato gravy,  Don't leave them out.

Sprinkle the kosher salt over the brisket

Rub the salt into the brisket

Heat the vegetable oil in a saute' pan, over medium high heat.

Add the brisket, fat side down.  Cook for 4 or 5 minutes until nicely brown.

Turn the brisket over and cook the other side, until nice and brown, (about another 4 or 5 minutes).

Into a Dutch oven, add the onions, potatoes, and prunes.

Note: you can use store bought tomatoes, or home canned tomatoes.  I am using home canned tomatoes from my garden.

 Add the tomatoes to the Dutch oven.


Note:  You will notice that I did not add any potatoes.  That is because we are having latkes on the side with our brisket tonight.  Normally I would add 3 or 4 potatoes cut into large chunks with the carrots and onions.

Add the bay leaves and the thyme sprigs

Add the ground black pepper.

Add the brisket.

To the sauce pan that you braised the brisket in, add the wine.

Deglaze the pan, making sure to scrape up any bits from the bottom of the pan.  Cook over medium high heat for a couple of minutes.

Add the wine mixture on top of the brisket

Finally add the chicken stock.

Add a tight fitting lid, and bake in a 325 degree oven for 4 hours.


NOTE:  You can also add all these ingredients to your slow cooker, and cook on high for 4 hours

It has now been 4 hours.  Remove the brisket to a cutting board, and cover with aluminum foil and allow to rest for 5 minutes.

Remove your vegetables from the Dutch oven to a serving platter, and your tomato gravy to a gravy dish.

Note:  It's really best to pour the tomato gravy into a smaller pan and heat it to a simmer and reduce it down to a thicker gravy consistency.

Slice your brisket and add it to the serving platter with the vegetables.

You will notice that the brisket is very tender.

Note:  Be sure to cut against the grain.

And here is our complete dinner tonight:
brisket with carrots, onions, and latkes with sour cream and applesauce, (pour a little of the tomato gravy over the meat for additional pop of flavor).  If your lucky, there might be a few slices leftover tomorrow for lunch.

Give my recipe a try, and you'll be amazed how tender brisket can be.

Enjoy!

Haroseth

When I married my Jewish husband, I knew that being a gentile wife meant that I would have to learn how to cook some new types of foods.  I quickly learned that each household quickly develops their own version of the basic recipes.  You are given basic building blocks for matzo ball soup, latkes, brisket, haroseth, etc., etc.  You then build upon those basics, and make each recipe your own.  Today, I am sharing my version of haroseth.   This is served during Passover, and represents the mortar that the Jews were forced to work with as slaves in ancient Egypt.  Personally, I think this is the best part of the whole meal.  It takes very few ingredients, and makes enough to feed an army.  My vegetarian grandson and I love to snack on it all week long.  And it's great anytime of the year.

You will need:
2 good size apples (I like to use gala)
1/2 cup walnuts (you can use any kind of nuts)
6 dates
1/2 teas cinnamon
1/2 teas sugar
1 3/4 teas honey
2 Tabs red wine, or grape juice

Core and rough chop the apples, (I like to leave my skin on the apples, some old timers will tell you to peel the apples, but I think there's lots of flavor and nutrition in the skin, and it adds more color).
Cut the dates in half and remove the seed.  (Most people don't add dates, but I think it adds more depth of flavor, and I figure the ancient Jews would have used anything they could gather, including dates!).

In a food processor, add the chopped apples, dates, and nuts.

Process for about 30 seconds to finely chop everything up.  (The older ladies will tell you that the apples need to be grated on a box grater, but I figure why not let the machine do the work for me, it's easier and so much faster).

 Transfer chopped apple/nut/date mixture to a medium bowl. Add the cinnamon, sugar, honey, and wine, (or grape juice).  The old timers will tell you that you can only use kosher Passover wine if you are making this for a true Passover service, but it's OK to use grape juice.

 Stir well.  Then refrigerate for approximately 1/2 hour.  This allows the honey to set up and bind the mixture together.

And there you have your haroseth, ready to eat on a piece of matzo cracker.  YUMMY!!

Give this a try.   The first time my husband tried it, he said, "what's different in here?"  When I told him I added some dates, he said "I like them, very good".

Even for a gentile girl, it's a very good thing.

Enjoy!