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February 24, 2010
Passover prep, unbound [RECIPES]
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Photo by Dan Kacvinski
CHICKEN SOUP WITH MATZAH BALLS
This recipe yields a truly classic version of chicken soup. For an unusual variation, or for any leftover soup, try pureeing the broth with the vegetables for the second night.
1 (5-pound) whole chicken or 2 (2 1/2- pound) chickens
Giblets from the chicken (or purchase 1 pound of gibletsfrom the butcher)
3 medium onions, peeled and diced
3 to 4 quarts water
16 small carrots, peeled and cut into 1-inch pieces
5 celery ribs with tops, cut into 1-inch pieces
3 medium parsnips, peeled and cut into 1-inch pieces
8 parsley sprigs
Salt
Freshly ground black pepper
Truss or tie the chicken or chickens with string to keep them from falling apart in the soup. Place giblets in a cheesecloth bag, and tie to secure.
In a large, heavy Dutch oven or pot, place the chicken and giblets, onions and enough water to cover. Bring to a boil over high heat and, using a large spoon, skim off the scum that rises to the top. Add the carrots, celery, parsnips and parsley. Cover, leaving the lid ajar, and simmer for 1 hour. Add salt and pepper to taste. Uncover and simmer 30 minutes more.
With a slotted spoon, remove the whole chicken and giblets from the soup. Let the soup cool to room temperature, then refrigerate. Remove the fat that has hardened on the top. Bring to a boil, add matzah balls (recipe follows), cover and simmer. Ladle into heated soup bowls with matzah balls.
Makes 10-12 servings.
LIGHT AND FLUFFY MATZAH BALLS
3 eggs, separated
1/2 cup water
1/8 teaspoon salt
Pinch of freshly ground black pepper
1 to 1 1/2 cups matzah meal
2 quarts chicken soup
Put the egg yolks, water, salt and pepper in a small bowl and beat with a fork. Set aside.
In a large mixing bowl, beat the egg whites until they form stiff peaks; do not overbeat. Gently fold the yolk mixture alternately with the matzah meal into the egg whites until well blended, using only enough meal to make a light, firm dough.
Drop a tablespoon of matzah ball mixture into rapidly boiling soup to form each ball. Cover and simmer 10 minutes. Do not uncover during this cooking time.
Ladle into hot soup bowls.
Makes 12 matzah balls.
PASSOVER VEGETABLE STUFFING CASSEROLE
1/4 cup peanut oil
3 onions, finely chopped
3 garlic cloves, minced
4 celery ribs, finely chopped
1 bunch carrots, peeled and grated
1 parsnip, peeled and grated
2 large zucchini, unpeeled and grated
1/2 cup minced parsley
1/4 cup raisins, plumped and drained
2 tablespoons matzah meal
2 tablespoons matzah cake meal
2 tablespoons Passover potato starch
1/2 to 3/4 cup Passover dry red wine or apple juice
Salt
Freshly ground black pepper
In a large, heavy skillet, heat oil, and sauté onions and garlic until transparent. Add celery, carrots, parsnip and zucchini and toss. Sauté for 5 minutes until vegetables begin to soften. Add parsley and raisins and mix thoroughly. Simmer for 5 minutes, mixing occasionally. Blend in matzah meal, matzah cake meal and potato starch. Add 1/2 cup wine and mix well. Add additional wine, a tablespoon at a time, until stuffing is moist. Season to taste with salt and pepper. Place in an oiled 8-by-10 inch casserole and bake at 350 F until heated through.
Makes 8-10 servings.
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My mother use to make GEFILTE FISH, and I loved it. maybe this year I try it myself.