I've been eating toasted ham and brie on crusty bread spread with whole grain mustard, and I don't think I could eat one more. I think I am going to make some mac & cheese spiked with ham, just like mom used to make. And if I still have some left its going in the freezer.
The freezer is my best friend too. I store homemade stock in zip top bags and individual portions of soups, stews and tomato sauce for a quick lunch/dinner.
bagel and cream cheese with lox
Thanks for your help, I will go out and get some matzo meal. I remember her matzo balls being light and on the small side. I am making these tomorrow for a post v-day treat.
I got The Cook's Book last year for christmas, I haven't made anything from it yet. It didn't really inspire me, I guess it seemed a little impersonal. I like a bit of a story with my recipe. I did read it through and it does offer some interesting techniques.
I have read some recipies calling for baking powder (which is probably in the matzo meal), and some for mixing club soda into the matzo...any ideas on these methods, do they make the matzo balls lighter? I think making the chicken broth will be the easiest part since I often make my own stock.
When I was younger, my food was not allowed to co-mingle. I would even go so far as to eat in order, meat, veggies, starch. As I started cooking for myself I became aware of the joy in the blending of ingredients and flavors. Although sometimes I do regress, like when I ordered a steak at a restaurant and it came perched on top of mashed potatoes. I compulsively had to scrape off the potatoes as my boyfriend laughed at me. I guess some habits never die.
I like to grind my own in a coffee/spice mill. Just be sure to have two mills, one for coffee and one for spices. Toasting the chiles will get rid of any moisture, and help to develop flavor. Remove the seeds because they can be bitter. I usually grind my chiles right before using, but making a mix would save time. Mexican/Latin markets have an amazing variety of dried chiles that you can't find in a jar.
Have always had whole grain/wheat bread, I like the texture of brown rice so I use that alot too. Just bought some quinoa for the first time and can't wait to try it.
I need a recipe for matzo ball soup. My boyfriend's Bubbe passed away recently and he has been craving her soup. Unfortunately she did not leaved her recipe behind, like a good Bubbe she knew it by heart.
Please help a non-Jewish girl out. I bought matzos, should I have bought matzo meal? How do you get your matzo balls light and flavorful?
PS. I am very open to gourmet twists on this classic comfort food.
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Fresh mint iced tea.