4-13-11: Eggs, Matzah Balls, and Possibly a Peep

April 13, 2011 at 7:58 am Leave a comment

A few of Sascha's gourmet deviled eggs. Photo by Stephanie Hughes.

Easter and Passover are approaching, and Sascha Wolhandler, our resident foodie, of Sascha’s 527,  offers us some uncommon ways to prepare traditional foods.

Matzah Ball Soup

1 cup matzah meal
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dill weed
1 teaspoon nutmeg
4 eggs
2 tbs of oil (or chicken fat)

Mix dry ingredients together, then mix the eggs and oil, and add to dry ingredients.

Refrigerate for 1 hour.

Heat four quarts of water to boiling add salt.  With wet hands, roll 1 inch to 2 inch balls and drop into water.  Bring to a boil, reduce heat to simmer for 40 minutes.  Matzah balls should cook through.

Deviled Eggs

Classic:  mix with mayo, mustard , salt and pepper. Pipe in, and put parsly on top.

And to mix it up, try the following:

BLT:  tiny piece of bacon, little arugula, tiny tomato — it’s a salad in a bite.

Caviar:  Caviar with chopped red onion, capers, no salt–there’s enough in the caviar.

Crab — season with Old Bay, Worcestershire, and top with crab lemon peel

Southwest: Chile, cumin, hot sauce.  Top with tortilla chip standing straight up.

Cajun Shrimp:  garlic powder, onion powder, cayenne,  steam a little shrimp or crayfish, and sit it on top.

Curry:  curry, turmeric, chutney, cayenne, cilantro.

Lobster: mustard, lemon peel, cognac or sherry, top with little lobster and tiny piece of avocado

Smoked salmon and dill:  horseradish, salt, pepper, dill, and tiny curl of smoked salmon

Fresh herbs:  dill, herbs de provence, mustard, and top with a scallion standing straight up


Entry filed under: Food, On Air. Tags: , , .

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