Tag Archives: eggs

Soups and Stews

Ashkenazic Chicken Soup

Ashkenazic Chicken Soup and Matzo Balls with Fresh Dill

  • 2 lb chicken wings or drumsticks
  • 9 cups cold water
  • 1 large onion, peeled
  • 1 large carrot, peeled
  • 1 small parsnip, peeled (opt)
  • 2 celery stalks, including leafy tops
  • 5 parsley sprigs
  • 3 dill sprigs
  • Salt & Pepper
  • 1 T snipped fresh dill

Matzo Balls

  • 2 large eggs
  • 2 T vegetable oil
  • 1/2 cup Matzo meal
  • 1/2 t salt
  • 2 T water or chicken soup
  • 2 quarts salted water for simmering

Combine chicken wings, water, onion, carrot, parsnip, celery, parsley and dill sprigs, and pinch of salt to a large saucepan and bring to a boil. Partly cover and simmer 2 hours, skimming occasionally. Skim off excess fat. (Chicken soup can be kept 3 days in refrigerator or can be frozen; reheat before serving.)

Make matzo balls: In a medium bowl, lightly beat eggs with oil. Add matzo meal, salt and stir until smooth. Stir in water, then let mixture stand for 20 minutes so matzo meal absorbs liquid. Bring salted water to a boil. With wet hands, roll about 1 teaspoon of matzo ball mixture between your palms into a ball; mixture will be very soft. Set balls on a plate.

With a rubber spatula, carefully slide balls into boiling water. Cover and simmer over low heat for about 30 minutes or until firm. Cover and keep warm until ready to serve. (Matzo balls can be kept 2 days in their cooking liquid in a covered container in refrigerator; reheat gently in cooking liquid or in soup.)

To serve soup, remove chicken wings, onion, celery, parsnip, parsley and dill sprigs. Take meat off bones and add to soup; or reserve for other uses. Add pepper to soup, stir in snipped dill and taste soup for seasoning. Slice carrot and add a few slices to each bowl. With a slotted spoon, add a few matzo balls. Serve hot.

8 servings

Vegetables and Salads

Carol’s Potato Salad

  • 4 white potatoes
  • 2 carrots
  • 3 hard cooked eggs
  • 1 small zucchini
  • 1 small onion or 3 green onions with tops, chopped
  • 1 green pepper
  • 1 stalk celery
  • 4 radishes
  • 1 clove garlic
  • 3 tbsp chopped parsley
  • salt and pepper
  • 1 tsp thyme or fines herbes
  • Mayonnaise
  • 1 tsp vinegar

Boil potatoes in their jackets with carrots till tender. Drain and cool. Cut potatoes into large cubes and carrots into small cubes. Steam whole zucchini until barely tender. Cool and cut into small cubes. In a bowl, combine finely chopped green pepper, celery and onions. Add seasonings, herbs and garlic. Toss together carefully with cooked and cooled vegetables, adding enough mayonnaise to moisten well. Sprinkle on vinegar (garlic or cider vinegar is best) and toss lightly. Cover and refrigerate for a couple of hours to let flavours penetrate. Serve topped with sliced or quartered eggs, parsley and radish slices.

Desserts and Sweets

Lemon Meringue Pie

  • 4 T cornstarch
  • 4 T flour
  • 1/2 t salt
  • 1 1/2 cups sugar
  • 1 1/2 cups boiling water
  • 1 T butter
  • few gratings lemon rind
  • 1/3 cup lemon juice
  • 4 egg yolks
  • 1 9″ baked pie crust
  • 4 egg whites
  • 8 T sugar
  • 1/4 t vanilla
  • pinch salt

In double boiler, mix cornstarch, flour, salt and sugar. Add boiling water. Cook and stir over direct heat until mixture boils. Set over hot water, cover, and cook 20 minutes. Add butter, lemon rind, lemon juice, and yolks. Cook and stir until thick. Cool.

Prepare merengue with egg whites beaten stiff with 8 T sugar, vanilla, and salt. Add 2 T of merengue to filling and fill pie shell. Spoon rest of merengue on top of pie.

Bake at 425 F about 5 minutes or until brown.

Fish and Seafood

Caldero Murciano

  • 1 lb. mullet, whole
  • 2 lbs. other mixed whole hearty fish
  • 2 cups rice
  • 2 dried pimientos, if available (otherwise, regular pimientos)
  • 3 heads of garlic
  • 2 ripe tomatoes
  • 1-1/4 cup olive oil
  • 1 egg yolk
  • 8 cups water
  • Saffron, salt and pepper
  • 1 small, cooked potato

Cut heads off fish and reserve. Cut fish bodies into thick rounds and sprinkle with salt. Set aside. Heat half of the oil in a heavy pot( traditionally iron). Fry the dried pimientos. Remove and put aside.

Add the fish heads to the same pot. Fry and remove. Throw the tomatoes, peeled and chopped, into the same pot. Fry 5 minutes. Add 8 cups water. In a mortar, crush the pimientos, one head of garlic, and 3 or 4 saffron filaments.

Add to pot and cook 5 minutes. Add the fish bodies and cook until done. Remove fish and set aside, keeping warm. Set aside 1 cup of the fish stock. Season the rest of the stock with salt and pepper and add the rice, letting cook over low flame for 20 minutes.

In the mortar, crush another head of garlic and mix with the cup of reserved fish stock. This will be used as a sauce for the fish upon serving. Crush the third head of garlic with the cooked potato; combine with the egg yolk and rest of oil. This sauce is for the rice. Serve the fish and rice separately with their respective sauces.

Desserts and Sweets

Chilean Corn Pudding

  • 10 cobs corn
  • 4 oz. butter
  • 2 cups milk
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 beaten egg whites
  • 1/2 t salt
  • extra milk, sugar and butter

Grate cobs of corn. Place in frying pan with butter. Slowly add 1 cup milk. Cook 30 minutes, stirring. Remove from heat. Add sugar and egg yolks beaten with a little milk and salt.

Beat egg whites to soft peaks and fold into mixture. Place in individual molds, sprinkle with sugar and dot with butter. Brown in hot oven.

Desserts and Sweets

Dobosh Torte

Our Hungarian relatives made this dessert for me on my twelfth birthday, and I will never forget the layers upon layers of cake interspersed with the creamy chocolate filling.

  • 7 or 8 eggs, separated
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp. vanilla

Cream egg yolks with sugar until fluffy. Add flour gradually with the vanilla. Fold in stiffly beaten whites. Grease a cookie sheet and lines with greased wax paper. Pour dough on sheet and bake about 15 to 20 minutes at 350ºF. When done, turn out onto a towel sprinkled with sugar. Peel paper from the cake. Let cool, then cut into four equal oblong slices, then again to make 8 layers.

For Filling:

  • 1 stick butter
  • 2/3 cup sugar
  • 1 pkg. chocolate bits, melted
  • 1 whole egg
  • Vanilla
  • Whipping cream

Cream sugar and butter until smooth. Add chocolate, egg and a few drops of vanilla. While beating, add the whipping cream slowly until the mixture is the right consistency for filling and spreading.

Spread thinly between the layers and on the outside of the torte.

Breads and Pancakes

Irish Soda Bread

  • 3 cups flour
  • 2/3 cup sugar
  • 1 T baking powder
  • 1 t soda
  • 1 t salt
  • 1-1/2 cups raisins
  • 2 eggs, beaten
  • 1-1/2 cup buttermilk
  • 2 T oil

Sift flour, sugar, baking powder, soda and salt together. Stir in raisins. Blend eggs, buttermilk and oil. Add all at once to flour mixture, stirring only till moistened. Turn into oiled loaf pan. Bake at 350ºF for 1 hour 10 minutes. Cool 10 minutes before removing from pan.

Noodles and Dumplings

Knedliky

Raised dumplings

  • 1/2 cups lukewarm water
  • 2 T yeast
  • 1 t sugar
  • 2 eggs
  • 1/2 cup butter
  • 1 1/2 cups lukewarm water
  • 1 1/2 t salt
  • 7 cups flour

Dissolve yeast in 1/2 cup water with sugar. Beat eggs, butter and 1 1/2 cups warm water. Add salt flour to form a dough thicker than bread dough. Knead and let rise, covered and in a warm place, until doubled. Punch down, knead and roll into dumplings the size of a small ladle. Cover and let rise 1 hour. Fill a large pot with salted water and bring to brisk boil. Throw two or three dumplings at a time and boil 4 minutes. Turn and boil another 4 minutes. Remove and cut in half with string.