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Mama Deb
mamadeb
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Mama Deb [userpic]
Yes, I'm going to be doing this again today.

Thus far this morning, I have put a brisket in the oven, made the mixture for matza balls (to be cooked later), put up a pot of unchicken soup (chicken soup without chicken - I'm feeding vegetarians, and I hope it turns out all right) and roasted the egg and turkey neck (which I'm using for a shankbone) for the seder plate.

And then I had coffee.

Still to come - farfel kugel, zuke-eggplant bake, haroset and tonight's dinner, which is meatloaf, baked potatoes and marinated broccoli. Oh, and I need to make the asparagus to marinate for Saturday night.

Comments

Oooooers.... Any chance I can come up with a decent bribe for you zuke-eggplant bake recipe? shatterpath and I have been on something of an eggplant kick recently and have been looking for new recipes to try....

Um. Um.

Yeah. Recipe, right.

I'm kinda going to be inventing it when I cook it.

Okay, this is what I think I'm going to do.

I'm going to peel and slice two eggplants and salt them. I'm going to saute onions and garlic in olive oil and then add crushed tomatoes and maybe paste. Then I'm going to slice three zucchinis. Then I'll do layers like lasagna. Layer of sause, sprinkling of matzo meal, layer of eggplant, sauce, matzo meal, sauce, zukes and so on. Last layer will be matzo meal dotted with margarine. And then I'll bake it until it bubbles.

Flavored with garlic, basil, oregano and pepper,and I'll put some balsamic vinegar in the sauce. And salt.

Kugel? Matza balls???? ::flails::

Kugel: "pudding".

It's, um. Noodles or shredded vegetables or, in this case, broken pieces of matzo, mixed with eggs, salt, pepper and oil (and maybe matzo meal). It can be made sweet with raisins and sugar, it can be made dairy with sour cream or cottage cheese. In the old days, they were likely fleishig, made with chicken or goose fat.

In this case, it's going to be more like a stuffing.

They're...versatile. They're dry so they can be reheated on Shabbat, or they can stay on a warming tray for hours and hours and hours, or they're good room temp or cold from the fridge.

Matzo balls - dumplings made of matzo meal, flavorings, fat and eggs. You poach them in hot salted water and serve them in soup. Also called knaidelach. It's not Pesach without matzo balls, imho.

Yup. I'm going to be making super-expensive oat matzoh matzoballs, just in case David wants some.

Mine are whole wheat. I have three boxes of WW matza, a box of WW farfel and a box of WW matzo meal. I also have two boxes of white matza and two lbs of handmade, which are usually whole wheat.

Whee!

Congrats again. All I've managed to coko so far is breakfast. :)

UnChicken Soup is quite tasty. Just be sure to add extra onions, and other aromatics when you cook it. Says the vegetarian. :)

I've noticed that, as it simmered, it got better. I added a touch of olive oil (and yes, lots of extra aromatics.) Would some tomato paste hurt or help?

I'd add just a touch. It'll add richness, but you don't want to overwhelm everything else. As you know, this is a more delicate soup than chicken. :)

I know it's too late for today's cooking, but my Mom's best friend who is Sepharic makes a fabulous vegetable stew with onion, carrot, celery, red pepper, caulifower, mushroom, and green beans. Fry those up for a bit, then add a can of tomato paste, a cup of water, and simmer 20 minutes. Then make indentations in the stew, and cook small matzah balls in the stew for 20 minutes. They are chewy, and make a lovely stew dumpling. I'm making a huge batch of this for my second seder. It's something to think about when you cook for vegetarians on Pesach.

Chag Sameach!

Sounds nummy, but not with green beans. I'm Ashkenazi.

So not with the green beans. :)

(I'm Ashkenaz also, but I do fresh vegetables of any sort, or I'd go crazy. As it is I barely get any protein for the week.)

I just read an interesting article about that (the green beans thing), which never made any sense to me (not that any of this is about logic so much as precedent):

http://www.myjewishlearning.com/holidays/Passover/TO_Pesach_Home/Passover_Foods/Kitniyot.htm

I'd never really understood the whole Kitniyot thing, having been raised in a Conservative Ashkenazi household where we had matzo but never really cleaned out the Hametz from the cupboard (though we also didn't eat it).

::drools::

Best part is?

I won't be too tired to eat it, because the seder is *after* Shabbat.

(no subject) - (Anonymous)

He's not last minute. I've been planning this for months.

Definitley parsnips. I have them.

It's simmered enough to be good. I added the tomato paste and a touch of balsamic vinegar. :)

I admire you.

Why? I'm not doing anything anyone else isn't. I'm just talking about it more.

Also, honestly - I like cooking.

I used to like cooking too, actually. It's fun, ideally. But I admire you for just plugging ahead and getting it all done. I barely made it some years. (And other years I was better; it varied.)

We are having meatloaf, mashed potatoes, and broccoli. How odd :)

It's a nice, easy, Shabbosdik dinner that in no way resembles a seder.

I meant we are having the same dinner as you are :)

I figured. I just came up with a reason why that was so.

Chag sameach!

(no subject) - (Anonymous)

No noodles this week.

Matzah balls.