MATZO BREI FOR MILLENNIALS

I gave my nephew, Mark, a copy of my cookbook, A Glub, Glub and a Shake Shake when I visited him and my brother in Florida. He found my recipe for Matzo Brei inspiring. He’s known for being the family cook, and loves to innovate, making up dishes as he goes along.

Below is his version of a simple homey dish. Call it “gilding the lily, making a silk purse out of a sow’s ear” or whatever you think, but it is too much fun not to share.

“The cook book is pretty neat!!!, he wrote in an email to my sister-in-law. “I look forward to trying some of the recipes. Thought I would contribute to the book with a “next generation“ of Matzo Brei.

The original (or mine at least) instructs: break the matzo into pieces, pour cold water over, drain right away. Beat one egg for each piece of matzo with a little milk – a few tablespoons—and add to matzo. Melt butter or margarine in a frying pan; add matzo and spoon around as if you’re making scrambling eggs.

Mark suggested:

After wetting the matzo in the bowl, with the egg, add avocado oil and garlic powder. Cook the Matzo Brei the same way. In a separate pan, caramelize one medium size red onion, and then add 4 or 5 cloves of fresh minced garlic. Cook, then add 1 tablespoon of fresh-diced thyme, and enough water to make a thick sauce. Add a 1/2 to 2 tablespoons of soft cream cheese or Jalapeno cream cheese to the matzo. Add chopped cooked andouille sausage, turn the stove heat off and pour sauce over the matzo. Stir in a small amount of white truffle oil. Add cracked pepper to taste.“

We were tempted and asked what time was brunch. But with two young children and full-time work, we weren’t able to sample his creation. Maybe next time.

Lanny, Colin, & Mark

 

 

Announcing: A Glub, Glub and A Shake Shake: A Cookbook

It’s gone to press!  My cookbook, A Glub, Glub and A Shake Shake is available on Amazon.  I will also have some copies for distribution locally.

My children decided that it would be a good idea to have some of my culinary ideas in print, and the children, as well as the grandchildren, made sure that their favorite dishes were included. I dictated some of the recipes to my daughter, Lisa, and my daughter Madeline provided the whimsical illustrations. The cover of the book is a lovely eggplant.

Included are some great recipes, for novices and experienced cooks, too.  There are helpful hints, seasoned with a few laughs.

You might want to check out the recipes for sweet potatoes and rhubarb, to serve at Thanksgiving, The cookbook makes a great holiday gift.

A portion of the proceeds will be donated to the Killingworth Foundation, which provides funds to local groups and scholarships to students.

Evolution of a Matzo Ball

At my daughter’s suggestion, and for the sake of posterity, I will share how I make matzo balls. It’s only a short while since we celebrated Passover and the family members are still craving my matzo balls.

When I was a young bride I was going to show the world that I could do every thing. In my first attempt at making matzo balls, (knadlach), I used the recipe on the box of Manischewitz matzo meal, which sounded pretty much like my mother’s and Marty’s mother’s.

Then we used chicken fat for shortening, and we’d render the fat with onions, which provided a distinctive taste and a wonderful aroma when cooking, but involved extra work and cleanup. Some years later, chicken fat was among the fats that were considered bad for the heart, and has gone by the wayside. I substitute melted margarine; not so healthy, either, but I don’t miss the extra work and mess. The recipes do call for oil, but I’m not crazy about the taste of oil. Lately I’ve seen articles written by gourmet chefs lauding the forgotten taste of chicken fat, or “schmalz”, claiming that it’s not as bad for your heart as we’ve been led to believe.

My mother mentioned that my Aunt Rae used seltzer in her matzo balls and they were excellent. Although my mother’s matzo balls were certainly good I can’t understand why she didn’t use seltzer, since Aunt Rae’s were so delicious and light.  I didn’t have seltzer on hand and thought that seltzer contained bicarbonate of soda to make it bubbly, so I use baking soda and have fluffy matzo balls.

I decided that matzo balls could use some flavor and color, so I now include chopped parsley and onions. My friend Janie made great matzo balls, seasoned with nutmeg. So I add some of that too. Beating the egg whites separately yields even lighter and softer matzo balls.

Sorry that I don’t have a photo. My family cleaned the pot out.  But then, what’s a picture when compared to the real thing?

“bestofbarbara’s “ BEST MATZO BALLS

2 cups. matzo meal
8 eggs, separated
4 tbl. Shortening (Oil, melted margarine, or fat from the top of the soup)
8 tbl. water,selzer, or soup
1 tbl. Salt
¼ tsp pepper
¼ tsp nutmeg
Chopped parsley and one medium chopped onion

Beat the egg whites until they stand at a peak. Put aside. Mix all ingredients thoroughly. Fold in beaten egg whites. Chill overnight for a few hours for a firm mixture that’s easier to handle. Bring a half of a large pot of water to a boil. Keep a bowl of cold water near to keep mixture from sticking to your hands. Roll matzo mixture into balls about 1 inch in diameter. Drop in boiling water. Lower heat . Cook for ½ an hour. Makes about 40 matzo balls.

CHICKEN SOUP (AKA known as Jewish penicillin)

1 large chicken
Onion, carrots, parsnip, tomato, celery, (dill and parsley), chopped
Salt and pepper to taste

Cut a large chicken in half. I like a roasting chicken. They’re tender and less fatty, have marvelous flavor and are easy to handle. Clean inside of chicken. Place in pot. Cover chicken with water. Bring water to a boil. Skim off film that collects. Lower heat, cook for two hours or until chicken is tender. Remove chicken. Add vegetables, salt, and pepper. Cook for another hour. Add chopped parsley and dill before serving.

Enjoy!