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