Thursday, April 14, 2016

Peysekh Survival: Counting Down and Stocking Up




I do not know if I will be able to tough it out for the next nine days, but so far this year I have bought one (1) one-pound box of matzo meal.  This is all I need.  I almost never use more than that.  A few batches of matzo balls and enough leftover meal to dredge a few cutlets.  I am hoping that writing and posting this will keep me strong, because the awful truth is, I cannot wait to run out and buy more matzo meal.  I am so afraid of running out.  While I was congratulating myself on heroic self-restraint in the matzo-meal department, I ordered 12 liters of olive oil and four cases of wine.  Three and a half, really.  Three and seven twelfths.
 
Make lots of matzo balls. More than you think you will possibly need. You do not even need soup to enjoy matzo balls. Lora Brody suggests eating them cold with butter. I like them grilled. You may also cut them into cubes and use as a peysekhdik tofu-substitute.

Wonderful Matzo Balls

Break five lovely eggs into a bowl.  Season lavishly with salt, pepper, cayenne and paprika.  Add a a quarter cup water and ¼ cup melted butter or Spectrum extra virgin coconut oil. (I will permit olive oil, but for anyone privileged to make a milkhik feast I really urge you to try butter because, like, wow.)  Beat the egg mixture and while gradually sprinkling in enough Streits matzo meal (just about one generous cup) to make a loose, muddy mixture. Refrigerate the mixture overnight.

Bring a large pot of wildly salted water to a boil, and reduce to a gentle simmer. Roll matzo-batter into balls the size of walnuts. Lower them gently into into the water and cook, covered, with n o   p e e k i n g, for 40 minutes.

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