The Secret Club of Matzo

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Ho-ho-happy Hanukkah boys and girls. During Last J-New Year, gansie had a few problems putting together that iconic dish, matzo ball soup. So for the greater good of the ES society, I have decided to share this stunning family recipe, in the hopes of creating a better holiday season for all.

After, the jump, a matzo ball soup recipe, straight from my Aunt Helene (via my grandmother). The secret: Club soda. Say Wha? My aunt insists that soaking the balls in club soda, NOT cold water, is the only way to get that perfect, fluffy consistency.

Mazel Tov, and good luck finding some chicken fat at your local grocers.

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I Touched Dana Priest

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Editors Note: This post has been retracted.

I got a last minute invite from 80 Proof’s law firm to attend the Media Institute Friends & Benefactors Awards Banquet. The black tie function, showcasing broadcasting achievements and celebrating National Freedom of Speech Week, honored, um, someone formerly representing an Administration that doesn’t even allow people with different views to attend his events. Yes, that’s right, former W press secretary – Tony Snow was the recipient of the Freedom of Speech award. Sure, of course I feel bad talking smack about someone dying of cancer, but Snow railed on how reporters are the most reliable liberal voting block, political correctness is an affront to freedom of speech and Christians are deemed a “menace” in America. Whatever.

Okay, but all this to say…I TOUCHED DANA PRIEST.

During cocktail hour, 80 Proof and I stood around a high-top, drinking wine, and eating any hors d’ourves — shrimp tempura, foie gras on crackers, mushroom and gruyere tarts — that came our way. And then she came into sight. The Pulitzer prize winning journalist, who uncovered Bush’s secret torture prisons in Europe, exposed inhumane conditions for soldiers at Walter Reed, and my bitter rival in Media Bistro’s Fishbowl DC’s “Hottest Media Types – Female, Off Air,” lurked only 5 feet away.

I knew immediately that I had to go talk to her. 80 Proof was hesitant, thinking – she might not even know she was on the finalist list for the contest. But, as the beauty contest completely changed my blogging life, I surely thought she’d at least semi-recall this important event.

Another cup of wine into the night, and as the Four Seasons staff played mini xylophones urging us into the dining room, I saw my chance. Ms. Priest just slurped down the rest of her white wine and was headed – solo – into the seating area. I pounced.

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Exploding Balls

Maybe this is what I get for not practicing my religion any more.

cover your head - exploding balls

Yup, that’s right – totally exploded matzah balls. I used the recipe featured right here on ES, but, for some unknown reason, my balls totally erupted in the soup.

I tweaked the soup recipe just a bit – sauteed onion, celery and carrots, with some evoo, salt, pepper and maggi seasoning and once that got fragrant, I added the broth and 2 bay leaves.

I followed the ball recipe – exactly. But I just couldn’t get the balls to stay together, so I added another egg, and that did help (thanks, Dad, for the recommendation.) They still felt a little disjointed, but I dropped them in carefully, anyway. I walked away for a few minutes and returned to a god damn mess of matzah.

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Summer, Don’t Leaf Me!

mango and avocado soup

Before everyone jumps on the “I love the fall and its crisp, cool weather” bandwagon (I hate you all) take one of these last 80-something degree days and make a cold, refreshing soup.

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Don’t Be Shy, Put the Whole Ball in Your Mouth

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Editors Note: La Shana Tova! A Blessed and Sweet New Year to you all. In the Jewish calendar, fall welcomes the new year and two very somber holidays: Rosh Hashanah, the “head” of the year, which is spent wearing dark suits in a synagogue praying all day; and Yom Kippur, the day of repent, where one asks G-d for forgiveness of the past year’s sins and to be added to the “Book of Life,” basically, asking not to die this year. Yea, I know, and you thought being Jewish was all about food and kvetching. So to make up for the fact that we celebrate new years talking to G-d and not partying like you sinner Christians, we have matzah ball soup. Here is fellow Jew and pending lawyer, Jason’s take on the classic.

Rosh Hashanah and Yom Kippur remind me of great food times in my life. Us Jews are all about family, food and food. And the most famous food of all –- matzah ball soup.

Since I was old enough to sit at the adult table, I have been enjoying matzah ball soup. Today, I regularly make matzah balls and routinely freeze them for late night snacks.

But I want to let everyone know the secret to making matzah balls irresistible: Maggi Seasoning Sauce. Using Maggi sounds strange, but Maggi is dubbed as the do-all sauce for Latinos, Asians and Europeans. It adds an amazing flavor that will keep you craving matzah balls all year round (trust me, my shiksa girlfriend Lauren asks me once a week to make them.)

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How Green Was My Gazpacho

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First off, yes I know it is a faux pax to include back-to-back posts about green. But hey, we like green around here.

My suburban brother stopped by this week with about 8 gardens worth of fresh vegetables. After polishing off the tomatoes by making several batches of Edouble’s salsa, I turned my attention to the cucumbers.

This green gazpacho is an original taste, mostly inspired by my current sweet-and-spicy fixation. I know Gansie is still not on board with last year’s trend of fruits intermingling with veggies, and I admit the flava profile here is a bit crazy, but it is a work in progress, albeit already a tasty one. Recipe after the j.

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