the key to matzah ball soup

photo courtesy of http://www.bramfoto.com/fotos_abstract.html

well of course you must start with a solid soup base.
if a veggie soup- include a lot of onions, carrots, celery, GINGER AND GARLIC!! (the caps mean to emphasize their importance)
let that boil for a while on a low to med heat
if a chiken soup- add chicken :)
make the matzah meal by putting some matzah in a blender (or in a bag to crush it up)
add some parsley and chopped onions or shallots.
use 1/2 c of matzah meal for 2 eggs.
the key to a good matzah ball is that you want to add only the egg yolks first to the matzah meal. then mix in the parsley, and onions/shallots until evenly wet.
seperately beat the egg whites until stiff.
gently fold the egg whites into the matzah mix. then put in the fridge for 1-several hours.
when you add the egg whites whipped, it makes for a lovely fluffy texture.
when you are ready to add the matzah balls to the soup (about 1/2 hour before you want to eat it ideally), gently make balls from your matzah paste. you don't want to squeeze them too tightly or the hard little balls will fall to the bottom of your pot and will be gross. you want them to be nice and fluffy- but you do want them to stick together and not fall apart. so you'll have to find a nice medium of ball squeezing.

have fun and be healthy!

swiss fondue

photo from wikipedia

when making fondue.. remember friends that it is always an experiement. a test. trying something NEW...
so be bold! throw in some hard nutty cheese that the cute hipster in the Whole Foods cheese deptartment recommended to you.
we won't judge. its an evolution.

okay. on to the recipe


ideally this is done in a fonud pot. but if not any old pot (like a steel one) would do.
grate the cheese. (you want between 125-150g of cheese per person) (this is 4.41-5.29oz for those unfamiliar with the metric system)
you want mostly grueyer cheese (really this is the supreme cheese... when chosing it- look for tiny grains of salt for the best quality)... but I also like to throw in some appenzeller and maybe a tiny bit of emmentaler.

the rest of the recipe is based on if you are using 500g of cheese... so adjust accordingly. (or just throw stuff in... again, real cooks don't use measuring cups)
a couple of cloves of garlic (rub the inside of the pot for a mild taste, put through a garlic press for a bold one)
200ml of dry white wine
2 tablespoons of corn starch (to be added and mixed into the grated cheese before it is melted- otherwise chunks form)
and a shot of kirsh (cherry liquere)

once you start melting the cheese- don't stop stirring!
ideally you would have a little sterno to bring to the table to keep the cheese melty while you are eating it.. but its not a big deal if you dont (as we demonstrated the other night at David's)

enjoy! and remember that if you drop your bread in the pot, you must kiss the person to the left!!

Fresh Fig Tart with Orange Flower Custard

by Deborah Madison

(from Timmy's book- Local Flavors) - I substituted mascarpone for creme fraiche and it was delicious!

Arrange the figs in concentric circles or jumble them on helter-skelter. If you can't find orange flower water, substitute 1 teaspoon orange zest. Serves six to eight. Yields one 9-inch tart.

ingredients

For the crust:
5-1/2 oz. (1-1/4 cups) all-purpose flour
1/4 tsp. salt
1 tsp. sugar
4 oz. (8 Tbs.) chilled butter
2 to 3 Tbs. ice water mixed with 1/2 tsp. vanilla extract

For the filling:
12 to 16 ripe figs (using a variety is pretty)
1 large egg yolk
1/2 cup crème fraîche or sour cream
1-1/2 Tbs. packed light brown sugar
2 tsp. orange flower water

how to make

To make the crust

Combine the flour, salt, and sugar in a bowl and then cut in the butter until the mixture forms very fine crumbs. You can also do this by pulsing in a food processor. Sprinkle in enough of the ice water for the dough to come together, and then shape it into a disk. Wrap the dough in plastic and chill for about 15 min. Roll the dough into an 11-inch circle and put it in a 9-inch tart pan with a removable bottom. Pinch the dough edge so that it's slightly thick, even, and rises just above the rim. Prick the bottom with a fork in 6 or 7 places, and then put the pan in the freezer for 20 min. while you heat the oven to 425°F. Put the chilled tart shell on a baking sheet, line the shell with foil, and fill with beans or pie weights. Bake until it's lightly colored, 20 to 25 min. Remove the tart and reduce the oven temperature to 400°F; remove the weights and foil.

To make the filling

Cut the stems off the figs (leave the skins on) and slice the figs in half -- if they're large, you may choose to quarter them. Set aside one-quarter of the figs (to be added after you pour in the custard). Arrange the remaining figs, cut side up, on the tart shell; this will leave room for the custard to spread evenly when you pour it.

Whisk the egg yolk, crème fraîche, brown sugar, and orange flower water until combined and then pour carefully around but not over the figs. Add the remaining figs. Bake the tart on the baking sheet in the 400°F oven until the custard is lightly colored and set, about 30 min. Serve slightly warm.

"A Luxurious and Deeply Aromatic Noodle Dish"

this is from the 101cookbooks blog- I think next time I will add a little sugar to the broth- its really more aromatic than it is flavorful, but its great for cold weather, and stores well.

A Luxurious and Deeply Aromatic Noodle Dish

For the spice paste:
Chilies - 4 or 5 small, hot red ones
Garlic - 2 or 3 small cloves
Ginger - a small lump, about the size of a walnut in its shell
Lemon grass - 2 or 3 plump stalks
Coriander seeds - a few
Coriander leaves - a few (hs note: cilantro for all you non-brits)
Ground tumeric - a teaspoon
vegetable oil - a little
For the soup:
Stock - vegetable, 500 ml
Coconut milk - 400ml (lite is ok)
A lime - just the juice
Soy sauce
Mint - a small handful of leaves

To finish:
Noodles - I think I used about 1 lb....big, chubby, fresh asian egg ones.

Halve and seed the chilies. Peel the garlic. Peel and shred the ginger. Finely slice the tender, innermost leaves of the lemon grass. Grind the coriander seeds or crush them in a mortar. Blitz it all to a thick paste in a food processor with the coriander leaves and any well scrubbed roots, plus the tumeric. You may need a few tablespoons of vegetable oil to help it go round but add as little as you can.

Place a fairly deep pan over moderate heat, add half the spice paste (keep the other half in the fridge for tomorrow) and fry it, movingit round the pan, for a minute or so, then pour in the stock, coconut milk, and a splash of soy sauce -- let it come to the boil. Turn the heat down and let the soup simer for ten minutes. Meanwhile cook the noodles briefly in boiling water and drain them.

Divide the noodles between four large, deep bowls and ladle over hot soup. Sprinkle with mint leaves.

Serves about 4.

Chicken Gai Yang

this came out DELICIOUS! I used boneless chicken breast and cooked it in the wok, but it would be amazing roasted or grilled. Next time I want to try it with thighs.

Chicken Gai Yang

Ingredients

3 tb Minced cilantro root

3 tb Fish sauce

3 tb Chinese light soy sauce

2 tb Fresh lime juice

1 tb Freshly ground black pepper

1 tb Minced garlic (3 cloves)

2 lb Chicken legs or breasts,

-skin and fat removed

A street and market food served everywhere in Thailand, this chicken is traditionally associated with the Northeast. At the train stations or bus stop, you can get a few skewers and a little bag of sticky rice for a delicious snack or light lunch. The marinade dates back to a time before the introduction of chilies by the Portuguese. Black peppercorns were used in enormous quantities, and they still have an important role in Thai cooking. Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and garlic in a blender or food processor. Blend until smooth and pour into a shallow, non aluminum dish. Add chicken and turn to coat evenly with marinade. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours, turning occasionally. Preheat the broiler or prepare a charcoal or gas grill. Drain the chicken and reserve the marinade for basting. Broil or grill the chicken on a lightly oiled rack approximately 3 inches from the heat for 10 minutes. Turn the chicken and baste with the reserved marinade. Discard any leftover marinade. Cook for 10 to 15 minutes longer, or until the outside is browned and the inside is no longer pink.

KOMBUCHA

- Boil 1 gallon of water, turn off heat
- add 5-6 teabags (no herbal tea, must be actual tea leaves)* and one cup of sugar
- mix sugar in thoroughly, and let cool to room temperature
- put into a 1-gallon glass jar with the mother
- cover with a cloth and rubber band
- let sit for 2 weeks

*you can ADD herbal tea, but your base must be actual tea leaves (black, green, white, twig). Don't use any teas that have oils in them (i.e. earl greay has bergamot oil)

Melissa's Mac-n-Cheese

probably the best ever.



Yield: 8 to 12 servings.

4 tablespoons butter, plus 2 tbsp, plus 1 tbsp
4 tablespoons flour
2 cups milk
salt and ground black pepper to taste
pinch cayenne (optional)
pinch paprika

1 pound elbow macaroni

12 ounces grated cheddar cheese
12 ounces grated gruyere cheese


Mix cheeses together in a bowl and set aside.

In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the milk little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, cayenne, and a handful of the cheese mixture. Stir until cheese is melted and sauce is smooth. Cover and set aside.

Preheat the oven to 375 degrees F.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add the bechamel sauce and stir until well combined. Set aside.

Grease a 3-quart baking dish or casserole with 1tbsp of butter and set aside.

Place one-half of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with the other half of the macaroni and the rest of the cheese mixture. Top with remaining butter broken into small chunks, and a sprinkle of paprika.

Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Turn heat up to 425 for last 5-10 minutes of baking to brown top. Remove from the oven and allow to sit for 5 minutes before serving.

Spring to Summer Salad

from the www.amateurgourmet.com

note: we used green beans instead of snowpeas and it was delicious

Ingredients:

beets, string beans or snap peas, radishes, carrots, hard boiled eggs

olive oil, balsamic vinegar, your favorite mustard (optional), salt, pepper

"To make the salad, I just stringed the snap peas (you pull the little tail across the pea until the string is gone), boiled some beets (you drop in boiling water with some vinegar and salt and then, when you can get a knife through the beet, it's done), peeled some carrots, sliced some radishes and then hard boiled those eggs.

To get your eggs pretty, just place the eggs at the bottom of a saucepan, cover with cold water, put on the heat, when it comes just to the boil, put the lid on, turn the heat off and wait 8-10 minutes. Then drop the eggs in ice water, peel under a faucet.

Toss the vegetables with really good olive oil, some balsamic vinegar (or whatever your favorite vinegar is), salt and pepper (we added mustard too).

Kyle's Green Beans

Wash and blanche green beans.
Saute with shallots, lemon juice, lemon zest, and almonds.
yum!

Warm Potato Salad with Beer and Mustard Dressing

This is the potato salad I made for the 4th of July party:

Ingredients

Salad:
3 pounds red potatoes
1/2 cup finely chopped red onion
1/4 cup thinly sliced green onions
1/4 cup finely chopped celery
1/4 cup chopped fresh parsley
1/4 cup finely chopped sweet pickles
2 tablespoons beer
2 tablespoons cider vinegar

Dressing:
1/4 cup olive oil, divided
3/4 cup finely chopped yellow onion
3/4 cup beer
1/4 cup cider vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard

Preparation

To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool. Cut potatoes into 1/4-inch slices. Combine potatoes, red onion, and next 6 ingredients (through 2 tablespoons vinegar); toss gently.

To prepare dressing, heat 2 tablespoons oil in a small skillet over medium-high heat. Add 3/4 cup yellow onion to pan; sauté 3 minutes or until tender. Add 3/4 cup beer and next 4 ingredients (through pepper); bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Place mixture in a food processor. Add mustard to food processor; process until smooth. With processor on, slowly pour remaining 2 tablespoons olive oil through food chute, processing until smooth. Pour dressing over potato mixture; toss gently. Serve immediately.

Yield

8 servings (serving size: 1 1/4 cups)