A large bunch of really excellent carrots, not pre-peeled “bunny love” in a bag. Good, large or fresh carrots, only!
five to ten cloves of peeled garlic with the centers taken out as per my previous instructions about proper garlic preparation.
juice of one to two fresh lemons
1/4 or more of olive oil, depending on how many carrots you are making
fresh chopped parsley
1-3 teaspoons fresh cumin seeds ground in a mortar and pestle, do not use this much if you are using already ground cumin, perhaps 1/2 the fresh amount, but I warn you, it will not be as tasty with the already ground cumin
1-2 teaspoons good salt, See previous posting about salt:
1-3 teaspoons red pepper flakes
1 teaspoon or more of hot cayenne powder
(These carrots will be yummy without the spice for folks with a milder palette, but the spiciness is truly part of their charm. You can try substituting a milder cayenne or paprika.)
You need to clean your carrots well, if you aren’t peeling them. Have a large saucepan/soup pot of boiling water on the stove and put in some salt. You need to chop the carrots into long slivers for this dish, so it take a little bit of time to do so. More carrots is better. You will love this dish two days out and it’s unlikely it will make it that long as most folks just can’t stop eating these. Once you’ve got the carrots ready add them to the boiling water and blanch them for five to 8 minutes, depending on the thickness of the carrot slabs you cut. You need to have a bowl or large pan with ice water or cold water handy and you will remove the hot carrots immediately into the cold water with tongs or a strainer or whatever implement you have handy. Keep the boiling water handy and once it’s cooled you can use it for making rice or soup stock. It’s full of yummy carrot goodness.
Put the carrots aside and start working on the fresh cumin grinding. Once you’ve ground the cumin well, not to a powder, but you’ve broken down the seeds a fair amount, add your salt, and the garlic cloves directly into the Suribachi (bowl of your mortar and pestle) and mush, mash, pound that garlic into the salt and cumin seeds, it will start to break down fairly quickly because of the salt.
Once you’ve got it pretty mushed so folks aren’t eating giant cloves of garlic, add the cayenne, red pepper flakes, lemon and olive oil and mix it all up and then pour onto your carrots. Stir all of that up and add the chopped parsley.
These carrots are best served at room temperature, but you can refrigerate them for days. Just take them out an hour or so before your meal.
Enjoy and Lots of Love to you in your food making and food sharing!
Matzah Ball Mix (I use a package, and don’t make my own mix, the package version just makes better Matzah Balls than I find I can with my own mixing of plain matzah meal and other ingredients.
two to four eggs
In a large stockpot/soup pot heat the olive oil. Add the chopped onion and/or leaks and sauté for at least ten minutes, then you can add the chopped garlic and some freshly chopped turmeric and let that cook together for another five minutes or so, then you can add the carrots, turnips, celery and fennel. Sauté all of these veggies together for ten to fifteen minutes and add a bunch of the freshly chopped herbs. Then add whatever stock you are using, chicken or veggie.
This recipe requires using a good stock. If you are vegetarian or vegan, use my Roasted Root Vegetable stock, or your own version of a robust vegetable stock. If you have cooked a chicken, you always want to save the bones. If you don’t have time to deal with making stock, throw them in the freezer until you do. To make a simple easy and healthy chicken stock, put the chicken carcass and bones and whatever is left over from your cooked chicken into a large pot of water; you will be boiling this for at least an hour or two, so fill the pot to accommodate the fact that the amount will reduce. Then strain the liquid into another pot, and let cool down and refrigerate or freeze the liquid. Once the chicken bones have cooled down you can pick off all the remaining chicken and freeze this too or use in a chicken salad or add to another soup.
I use the mix, as I said earlier, but I amend it, of course. I learned this trick from my brother Paul. Add turmeric, either fresh or ground, freshly and very finely chopped dill, parsley, tarragon, oregano, etc. The turmeric makes these matzah balls a gorgeous color, plus adds yummy flavor. You have to make the matzah ball mixture ahead of time as it needs to rest in the fridge for at least fifteen minutes or more. I also add a few teaspoons of the stock I’ve made in the mix, even though the instructions on the box don’t necessarily call for that.
You also need to have a separate large pot of boiling water handy. Once your matzah ball mixture has cooled down, you will be forming the balls and dropping them into the very hot, rapidly boiling water and covering them. They need to cook in this water for at least twenty minutes or so. I then transfer them to the soup so they gather the flavors. I only do this the day I’m serving it. If you leave the Matzah Balls in the soup, they absorb the liquid and you don’t have so much soup left. If done correctly, the balls will float and be light and delicious. I hope they turn out this way for you.
I do not know how to make a vegan matzah ball, you can try using an egg replacer of some kind or as my friend Bel-Ami Margoles suggests, just make the Vegan version of this soup and have the Vegans throw in some pieces of matzah to their soup. You can get gluten-free matzah as well, so if you are gluten intolerant and vegan or any combination of these you can try that. The soup itself is delicious, whether it has a Matzah Ball in it or not.
I made this recipe for the first time last year in Boulder and learned it from Jessica Hersh at Bonai Shalom. So, really this is her recipe:
1 lb fresh salmon
1/2 lb smoked salmon (any kind)
several green onions, cleaned
neutral oil for frying (like sunflower)
Process the fishes and the green onions in the food processor until you have a thick paste. Form into balls or ovals and cook in a hot saute pan with a very small amount of oil (just enough to oil the bottom of the pan.) Turn until cooked on all sides and firm. Serve either hot or cold.
I served these with horseradish and Mayonnaise Jacques for those who don’t like spicy stuff. Also you can serve with lemon and put these on a plate of Romaine lettuce so they look pretty.
Most folks have never had an artichoke prepared properly, at least not if they are American. I only prepare artichokes one way, the way I learned from my father, May his memory be for Blessing. I do not pressure cook them or steam them, these methods to me are the opposite of what I want to do with this incredibly special food. If I want to make something taste good I can never hurry in the kitchen, see my commandment number two, from my Ten Commandments.
I first soak the artichokes in a bowl or bucket of water and rinse them after I have cut around them in a circle to take off the spiky tops. This way the folks eating them are not getting poked by them or eating random dirt hidden at the bottom where the flower is tight. Then I prepare the Bain Marie.
It’s always better to use fresh herbs if you can get them or have them handy. Favorites for me are rosemary sprigs, parsley and tarragon. You can use oregano, thyme or marjoram as well. The artichokes will be infused with the flavor of these herbs, so pick ones whose flavors you enjoy. I put about two inches of water in the bottom of the casserole/dutch oven dish I am going to use for the artichokes. I add white wine or good sherry, and once again, don’t use the cheap stuff, the better the wine or the sherry, the better the flavor. If you don’t have white wine or sherry on hand you can put a dash of Mirin or some white wine vinegar. I rinse a lemon well and cut it in half and squeeze the juice into the water, then I cut the lemon into wedges or slices and add that into the water as well, you may not want to use the whole lemon if you are only doing two artichokes, but if you are doing more than two, go ahead and throw all of that lemon, rind and all in. Then I slice up several fresh garlic cloves and throw those in. Finally, I add some olive oil and often I throw some mustard seeds into this as well along with some ground coriander, good salt and some ground pepper. I let this bath/bain marie get hot, which only takes a few minutes, because it is not a lot of liquid. I place the artichokes in the water and put the lid on, they should have their bottoms covered but not much higher than 1/4 to 1/3 of them should be fully in the water. It is important that you use a pot with a tight-fitting lid and that you choose one big enough so that all your artichokes fit with their bottoms fully in the bain marie.
I let the water come to a boil, this steams them and also infuses them with the ingredients in the bain marie. I turn the heat down just enough to keep them steaming, but not too hot so that all the water dissolves too quickly. You can’t have it too low either or they won’t cook. It’s a delicate balance. If you do the heat correctly, you will have a nice amount of herbed water left over to make a sauce with or to use as a stock for a yummy soup.
Doing artichokes this way takes anywhere from forty minutes to an hour, depending on the artichoke. You don’t want them so over done that the bottoms are mush. You have to tend to them and check on them and be careful when you take off the lid, steam burns are no fun. Also, if the water is evaporating too fast and your artichokes are still not done, add more wine and water before it’s all gone. Test the artichokes to see if they are done by grabbing a leaf directly from them in the pot, if the bottom part you are eating comes off pretty easily and isn’t mush, they are done. If the leaf doesn’t come off easily from the whole flower or you can’t get the bottom part off easily, they aren’t done.
Once they are done, if I am serving them immediately, I remove them from the pot and place them on a large plate all together or in individual bowls. I then pour some of the bain marie water with the herbs over them. You can eat them this way with no other flavors, but being French, that never works for me. I make a fresh mayonnaise to go with them or a lemon butter sauce or a vegan lemon, garlic and herb olive oil dip.
Mayonnaise Jacques,selons les directions de Papa (according to my father’s directions):
All ingredients need to be at room temperature for optimal blending. I use my vita-mix now, but you can use an electric hand-held mixer as well. Mayonnaise is tricky and won’t always come out properly, it’s something of an art. If it doesn’t plump up, it still tastes good and is more like a sauce than a thick yummy mayonnaise. Don’t give up trying to get it right. You will one day.
1/2 cup to a cup of good olive oil
a teaspoon of Dijon mustard
juice of one lemon
white wine vinegar
salt and pepper
freshly chopped tarragon or dill
dash of paprika
In a small bowl combine the Dijon, white wine vinegar, salt, pepper and the lemon juice, mix together well.
In the blender or bowl using the mixer, add the eggs and mix on high for at least a minute or more, then add the lemon/Dijon mixture and keep blending for another minute or two. This is the tricky part now. You will slowly, very slowly add the olive oil in tiny drips or a slow very thin steady flow. It can take at least five to ten minutes to do this depending on how much olive oil you are using. The mayonnaise should start to thicken and will be warm from the whipping it is getting. When you’ve added all the oil, remove it from the blender (if you are using a blender) and put it in a bowl, fold in the fresh herbs and the dash of paprika and put it in the fridge so it cools. You need to do this before you make the artichokes. You can use this on sandwiches, on fish, on vegetables or just eat it by the spoonful, because it’s that good.
In a small saucepan combine juice of one lemon, freshly and finely chopped garlic (one to two cloves), and 1/4 cup or more olive oil. You can also add some fresh herbs to this and some salt or keep the salt out if you are doing less salt. The garlic and fresh herbs with the lemon give a great flavor. Heat this until it is warm and stir, but do not cook on high, you don’t want the garlic to get brown or the olive oil to smoke.
Enjoy these lovelies, they can really be your meal when made correctly. You will need a large bowl for discarding the petals once you’ve eaten the bottom parts. To eat the heart, you have to remove the protective urchin like threads that are inside the heart. This is easy when the artichokes are done right and not too hot, just run your thumb between the heart of the artichoke and the stuff you want to remove. You cannot eat these threads, they are pokey as well and don’t taste good.
Here are the artichokes or artichauts (once cooked with the bain Marie poured over them) in their golden bowl waiting to make someone’s tummy happy. I cooked these in my father’s honor tonight as I remember him on what would have been his 96th birthday. I am so grateful for all the wonderful meals we shared together and the way he taught me to make food taste like something out of a fairy tale!
When I roast a chicken, I always keep the bones and carcass and whatever parts don’t get eaten up in the first day or so. If I don’t have time to make the soup then, I throw the chicken parts and the vegetables I roasted it with in the freezer until I have time. The trick here is to not be in a hurry. If you regularly roast a chicken you will regularly have chicken bones and can make stock. You don’t have to do it the same day or the next day.
Ingredients:Leftover chicken, yams, potatoes, carrots, celery, lemon juice, fresh herbs, salt and pepper to taste, curry powder and cayenne (optional).
Take the bones, and remove as much of the cooked chicken as you can and set aside in a bowl in your fridge. Then using good water, so if you have a filter, use that water, fill your soup pot 3/4 up with water. Put the whole chicken carcass and various bones into the water. It’s okay for their to be some skin and bits of chicken. Let all of this boil for at least an hour, you can turn the heat down once it starts boiling, but you want it hot and cooking for a long time. I usually do two hours.
Then, I strain the liquid and let the chicken carcass and bones cool down. I put the liquid stock back on the stove. At this point I add whatever left over vegetables I have that I roasted with the chicken if there are any. I add a yam or two, a whole onion, carrots, celery, fennel, basically whatever vegetables I have on hand. I let all of this cook for another hour. I put a liberal amount of curry powder in and salt the soup as well. I often add a little cayenne or other spicy peppers depending on who will be eating the soup. I like a little kick, but this is optional. Once all the veggies have gotten soft. I blend this soup with the leftover chicken pieces from before and whatever remaining chicken I claim from the now cooled down bones. Once all of this is blended, it goes back on the stove and I add the juice of at least one lemon if not two, freshly cut herbs if I have them. The best herb for this soup is tarragon and you can use dried tarragon. I add chopped parsley and basil as well. These are the three main herbs I use for this soup. Basil helps with colds and flu, tarragon gives this soup a sweet tang and parsley is everywhere in my cooking.
Ingredients: Roasted Root Veggie stock (see recipe link below), yams, potatoes, carrots, celery, lemon juice, fresh herbs, salt and pepper to taste, curry powder and cayenne (optional).
This soup is delicious without the chicken stock or chicken, but you need to make a roasted root vegetable stock to get the warm flavor, see the Brazilian Sweet Potato Tomato and Carmelized Onion soup recipe for directions on that. Once your stock is strained and ready, just add the vegetables as mentioned above and follow all the same directions. You just won’t be adding any chicken parts. You can also cook some of the veggies in olive oil before adding the strained roasted root veggie stock to give the soup more oomph!
Serve this soup with crackers or bread or just by itself. I always make a big batch and put several small containers in the freezer. Speaking of storing food, it’s important that you know how to do that properly. You should never put hot soup in the fridge or freezer. I put the soup into 1/2 gallon glass mason jars when it is still hot or warm. I fill a big bowl or a plastic tub with cold water and some ice-packs and let the soup cool down in these containers before putting it in the fridge. I don’t freeze any of it until the following day when I take the cold soup from the fridge and then put it into plastic freezer safe containers. I always label with the month and year and list the ingredients as well so the soup can be given to my vegan friends or my chicken eating friends in need.
As with any of my recipes, if you have questions, email me or contact me through this blog. I’m more than happy to help you have a great soup!