Recipes Collection: that

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Thursday, March 27, 2014

Robert Rodriguez Makes Breakfast Finally a Celebrity that Can Cook!

While checking messages on YouTube, I got a tip about some cooking videos done by Robert Rodriguez, who directed such films and Spy Kids, and Sin City. I usually jump at the chance to post celebrity video recipes, like I did for Paul McCartney, and Christopher Walken. They are fun to watch, easy to ridicule, and usually generate some interesting conversation. But, much to my surprise (and slight disappointment) this Rodriguez guy can cook! He not only makes a great looking breakfast taco, but he makes his own tortillas. Thats some serious cooking chops. Check it out.

Thursday, January 9, 2014

Turkey Matzo Ball Soup – That Old Thanksgivingukkah Classic

Soup is always an obvious choice for leftover-turkey-themed videos, but it wasn’t until I heard about “Thanksgivingukkah,” that I knew that soup would be turkey matzo ball.

This year, Thanksgiving and the first day of Hanukkah fall on the same date for the first time since 1888, and this rare occurrence has been deemed, “Thanksgivingukkah.” And when we say rare, we mean rare, as this convergence will not happen again for another 77,000 years!

As I mention in the video, while pleased with my matzo ball skills, I’m not sure I’ve ever had the real thing (if that even exists), and so I don’t have anything to measure mine against. I’ve had it at delicatessens out here, but never in NYC, or other more legit locations. I’m using what seems to be a fairly standard formula, and they are quite light and tender, so until informed otherwise, I’m going assume these are pretty good.

However, there is one thing I would love to know. Why do “we” boil the matzo balls in salted water, instead of the soup? I’ve heard it’s so the broth doesn’t get cloudy, but is that really all there is to it? Speaking of the broth, yours will undoubtedly be superior to mine. By the time I got to this video, I only had a few scrawny pounds of meat and bones left, and yet it still came out wonderfully flavorful.

If you use all the scraps from a decent sized bird, you should get an incredibly rich broth, which is exactly what you want to be ladling over your matzo balls. As far as extra ingredients go, I like a minimalist approach with this soup, but of course, feel free to embellish your stockpot with whatever you see fit.

Some of this will be determined by how you season your Thanksgiving bird, and I can personally verify that this year’s Peruvian version worked nicely. So, I hope you enjoy the coming Thanksgivingukkah, and here’s hoping the end of your turkey means the beginning of a delicious matzo ball soup. Enjoy!

Ingredients for 4 portions (I only served one matzo ball, but this will make enough soup for 4 portions with 2 matzo balls per serving):

For the turkey broth:

3-4 pounds of roasted turkey bones and meat scraps (use everything you have, the fattier the pieces the better)

at least 2 quarts water or chicken broth, or enough to cover

1 large onion, chopped

2 ribs celery

- simmer on low for 3 hours or until all the meat falls off the bones and it’s flavorless.

- skim and reserve at least 4 tbsp of the melted fat that rises to the top

- strain, and you should have about 6 cups of broth. If you have more, reduce down to 6 cups (do not season with salt until reduced). If you didn’t get quite 6 cups, just add some chicken broth to make up the difference.

Note: my turkey was already very well seasoned, so I didn’t need to add much to the stockpot. You can adjust your broth according, and can certainly add things like bay leaf, thyme springs, parsley stems, etc.

For the matzo balls (makes 8):

2 large beaten eggs

2 tbsp rendered melted turkey fat

1 tsp fine salt

1/4 tsp freshly ground black pepper

pinch of cayenne

2 tbsp seltzer or club soda

1/2 cup matzo meal

- Mix and chill 30 minutes at least

- Boil in salted water (1 1/2 quarts water with 1 1/2 tablespoons salt) for 30 minutes and serve with turkey broth

For the soup:

2 tbsp rendered melted turkey fat

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery
1 garlic clove, thinly sliced

6 cups very rich turkey or chicken broth (see recipe above)

salt and pepper to taste

1 tbsp chopped parsley

1 tbsp chopped dill

8 cooked matzo balls!

Saturday, December 21, 2013

Cooking Isnt Life and Death Its Much More Important Than That

This is my response to Jim and his recent letter. His comment are in bold.

" I feel very nervous when it comes to flavoring food."

Ive got good news for you - the food is already flavored. You are nervous because youre trying to push and pull ingredients, force them to submit to your recently acquired skills and techniques, instead of following them to see where they go.

A bowl of perfectly cooked spaghetti, tossed with good olive oil, garlic, basil, Parmigiano-Reggiano, and chili flakes, is an "awesome meal," as your friend put it. True, your training is why the water had enough salt in it, the pasta was drained at the right moment, the basil was a beautiful green chiffanade, instead of an ugly black pile - but, the "awesomeness" of the meal, the "flavoring food" part, had little to do with you - it was the inherent goodness in the ingredients.

Dont try to make the food do tricks. Sliced leeks slowly melted with a strip of bacon, topped with grilled salmon is done - why are you trying to make a béarnaise sauce? Because you know how? Dont take credit (or blame) for the foods flavor, only for bringing (not forcing) it out.

Young painters use too many colors, young musicians use too many notes, and young cooks use to many ingredients.

"But the challenge to "make an awesome meal" out of random ingredients (i.e. without a recipe) made me want to throw up."

There is no harder task than trying to cook in a strange kitchen. Even the most experienced chefs lose that precious confidence stumbling around a foreign pantry. The key words in your sentence are "the challenge," because thats exactly what it is - a challenge, as in a fun, exciting, and dangerous dare.

Feeling like you want to throw up before the meal is understandable. Especially if you confuse "challenge" with "necessity " And, if after cooking the recipe, it really is bad, pretend to drop it on the floor and call for pizza.

"Is it just experience? I hope not!"

Its never "just" one thing, but, experience is a big part of it. Your 1,000th hollandaise will probably be better than your 4th. Theres a reason people start as cooks, and then become sous chefs, chefs, and finally executive chefs. Whats your hurry?

Old experienced chefs are expected to put out stunning food; cooks right out of culinary school arent. This is why you should be cooking with relaxed abandon, free to mess things up royally. That whole "learn from your mistakes" thing was invented in a kitchen.

"Maybe I am looking for the holy grail of cooking, but…"

Get in line. Were all looking for it. And, even though you wont find it, never, ever, stop looking.