Todays Soup Social Recipes -Matzoh Ball Soup and Tuscan Kale Salad
Both Soup and Salad were a big hit today - as were the Macaroons (although l've decided anything that promises good results after an evening in an air tight container.....is complete balderdash) Macaroons should be made and scoffed the day of.
l had strict instructions to post the recipes. So here we have em in there full glory. Please feel to tweak them - as long as you share your fixes.
My take on Matzoh Balls in Broth. Secret is in the broth in my mind.
Just to mention off the bat - most of my recipes are all inspired or tweaked from Food and Win, Bon Appetite Magazine, except the chicken broth recipe - that was passed on by a friend that got tweaked a tad on the way - l use this in all my soups generally.
2 carrots, 2 parsnips, 2 celery sticks, 2 leeks, 1 onion, 6 garlic cloves peeled, Bay leaf, 3 inch piece peeled ginger, and 5lbs organic neck/ribs/legs/giblets, and a good tsp salt.
Everything in a heavy pan and cover with water plus an extra 2". Bring to a light boil then quickly turn the heat all the way down to the lowest simmer and cover. l simmer mine for around 4-5 hours. When its done - take out all the bits and pieces and let it cool before chilling in the fridge over night.
Day after: Skim all the fat off the top, then pour through a fine sieve lined with a cotton flour sack. You want the broth to be as clean as possible. Bring back to heat and then begin to salt. This is when you turn your indiscreet broth into a broth that shouts chicken. Do not be shy when it comes to salting. Keep adding small pinches, stirring and tasting until all of a sudden you broth will transform into heavenly broth that tastes of everything that went into it. At his point l add a little champagne vinegar - just a tablespoon will do it. The acid contrast will pick up all the flavours also.
My Matzoh Ball Soup
1 cup Matzoh crackers zapped in the food processor. l like to have a little texture to the meal which is why i choose to do this method rather than buy the Matzoh Meal.
2 large eggs
5 tbspn ricotta cheese
4 tbspn Pecorino Romano cheese
3 Tbspn Tarragon finely chopped
Pinch of S & P
5 Carrots very thinly sliced. l use the mandolin for this job.
Mix all the above together gently - not to overwork it. Let it sit for 1/2 hour or so then roll into bite sized balls. lf the broth is ready - gently place the balls into the soup at a gently simmer for 20 mins. Just a couple of minutes before the 20 minutes is up, pop the carrots in and Bingo - You are ready for action.
A clean refreshing broth with light fluffy bite sized balls. *Pinballs*
Tuscan Kale Salad with Anchovy dressing.
Juice of one lemon
8 Anchovy fillets packed oil, drained
2 garlic cloves peeled
1 tspn good dijon mustard
3/4 cup good extra-virgin olive oil
5 bunches tuscan Kale, center stalks removed, thinly sliced crosswise.
3 hard boiled eggs, peeled.
Pop the first 4 ingredients into a blender or food processor. Once everything is combined - with the motor running add the oil at a steady stream until the dressing has emulsified. pour out into a bowl and add the pecorino cheese. Check for seasoning.
With the kale in a large salad bowl, add the dressing one hour before you plan to eat it (if not the kale with be too tough and chewy to eat).
Just before serving take the boiled eggs and grate over the salad. Toss the salad, check for seasoning and magic!
l love the combinations in this whole menu (Matzoh ball soup, Kale Salad, and Coconut Macaroons) as to me it strikes the Salty, Sweet, Acid notes that every meal should possess....in my mind anyhoo. lm willing to arm wrestle you over it if you disagree.
Keep in mind the recipes l gave you feed 10-12 people for a Soup Social.