KQED Food Blog: Bay Area Bites: Shiksa Matzo Ball Soup
Bay Area Bites: culinary rants & raves from bay area foodies and professionals
Previous Posts
Hungry?
Birthday Celebration at the Hungry Cat
Steamed Pudding, History & Recipes
Top Chef's Star Chef Lee Anne Wong
Food in the News
Ici, Finally Here!
A Ferry Building Farmers Market Dinner
Links Around the Bay
A Little Bit of Paris in San Diego: Cafe Chloe
Joy of Sake
 
 
BAB Guidelines

'Bay Area Bites' is part of KQED's Blog Authors Collaborative. Blog contributors and commentators are solely responsible for their content. If you're interested in writing or contributing to a blog on kqed.org, email us with your idea.
 
Wednesday, September 13, 2006
Shiksa Matzo Ball Soup


It's that time of the month. The freezer is overflowing, and I've had it. Given that there are two post-roast chicken carcasses under the frozen mango and buffalo burgers, and to the left of the kaffir lime leaves, I've got what I need to deploy my famous three-step method for making space in the freezer:
1. Cook and eat half box of perogies. (I boiled them and then slathered them with onions sauteed in butter, then added parmesan, then sat down to watch Dr. Phil. Yum. I mean about the perogies, not Dr. Phil.).
2. Remove and drink half bottle of vodka. (No, Kim had nothing to do with this.)
3. Make my famous Shiksa Matzo Ball Soup.

And here are the steps to making Shiksa Matzo Ball Soup, aka Matzo Ball Soup a la Laslocky:



Step 1: Stock
Two chicken carcasses, carrots, a parsnip or two that had been hiding in the bottom of the vegetable drawer, an onion, some peppercorns, celery with leaves, bay leaf. Cover with water and simmer the hell out of it.

Now, before I get to the next part, let me tell you about my matzo ball soup history. For years, my dad has made it, and it was only when I was well into my twenties and decided to make it myself AND FOLLOW THE DIRECTIONS that I discovered that matzo balls are supposed to be soft. And fluffy. And really like a little slice of heaven. My dad is an impatient cook: the steak is always bloody, the eggs are always runny, and now, I know, the matzoh balls are always hard. Anyway, it was quite a revelation when I discovered (and later confirmed at a Jewish deli) that matzo balls are supposed to be like Barbie-sized down pillows, only round, not roughly the consistency of a chunk of parmesan cheese.

Anyway.



Step 2: Fry the bacon

Yep, you heard that right. Now usually I would dispense with that step because I would already have bacon fat on hand, in a tin next to the stove. I'm Hungarian, and that's what we do, because bacon fat is love. But lately I've been a bad Hungarian and I don't have a tin of bacon fat next to the stove. Needless to say, I've not had much love, either.

Once the bacon is fried, reserve the bacon for another occasion. Like Passover.

Or just eat it because it's only four pieces.

Now you have a beautiful puddle of bacon fat -- just about two tablespoons. But before you continue and give cardiac arrest to the nearest Jewish grandmother, let it cool.



Step 3: Make the matzo balls
The package directions are great, just replace the vegetable oil called for with bacon fat. Blend 2 T bacon fat, two lightly beaten eggs, half cup matzo meal, a little salt, and 2 T chicken stock.

Cover and place in the refrigerator for 15 minutes, and meanwhile bring a pot of water to a boil.



Make the matzo balls by rolling them in your palm -- each one should be about one inch in diameter, so you should have a total of 8.

Cook them in the boiling water, covered, for 30-40 minutes. (Until they're soft, Daddy, SOFT.)



Step 4: Combine balls and soup

Et voila. Matzo ball soup that increases your cholesterol and makes Jewish grandmas the world over roll over twice in their graves.

It's that good!

P.S. In all fairness, I do have to give Papa Laslocky credit this recipe, even though he isn't a shiksa. He still doesn't cook the balls for long enough, but he did introduce the bacon fat idea, good Hungarian that he is.
 
 

7 Comments:

Blogger wendygee said...

Oi, a shkandal!

9/13/2006 10:45 PM

 
Anonymous Sean said...

Huzzah -- chicken carcass hoarders of the world unite!

9/14/2006 10:32 AM

 
Blogger Anita said...

Your comment about saving the bacon for Passover reminds me of a quote from Matthew Amster-Burton's lard story in the Seattle P-I:

"...the holidays are coming up, and fresh leaf lard (or a pie made with it) makes a great present. Well, possibly not such a great Hanukkah present." :D

http://seattletimes.nwsource.com/html/pacificnw09102006/2003248134_pacificptaste10.html

9/14/2006 10:32 AM

 
Blogger crallspace said...

Thanks for this post... I will FW it along to my wife, a wonderous chef, and the best woman in the world.

9/14/2006 3:48 PM

 
Anonymous majajam said...

Hi there,
lovely post. I wanted to comment on the soft matzo ball idea. (I too am a shiksa, so the bacon fat sounds fine). It is not true that matzo balls have to be soft. There is a small yet vocal contingent of hard matzo ball lovers (I believe the recipe is Lituanian in origin). I would fall into this category, although I'm not Jewish so it doesn't matter. Anyway, for the hard matzo balls (and maybe the soft ones?) what you do if you are Jewish, you seek out the schmaltz, that is, the chicken fat, to replace your awesome bacon fat idea. Maybe something else for the chicken carcasses to supply you with?

9/17/2006 7:14 PM

 
Blogger Stephanie J. Rosenbaum said...

The first time I made matzoh ball soup for my girlfriend, she--being a good shiksa from Tulsa--said, "You know, these would be great with gravy!" After I picked myself up off the floor (from where I'd fallen down laughing), I told that I couldn't do this (it's in the Torah somewhere, I'm sure) but she was welcome to...and she did! Didn't taste them myself, but she swore they were perfect vehicles for a nice milk gravy...

9/18/2006 7:51 AM

 
Anonymous Anonymous said...

To really make a jewish grandmother turn over in her grave, especially a kosher one who eschews pork, grate some cheese on top of the soup.

9/18/2006 3:20 PM

 

Post a Comment

Links to this post:

Create a Link

<< Home

Locate CP Restaurants:
Check, Please! Google Map
 
KQED Food Sites
Check, Please! Bay Area
Jacques Pépin Celebrates!
Jacques Pépin:
Fast Food My Way
Jacques Pépin:
The Apprentice
Jacques Pépin:
The Complete Pépin
KQED Wine Club
KQED.org Cooking
Weir Cooking in the City
 
Tasty Food Sites
CHOW
Chowhound SF
Crushpad
CUESA
CulinaryCorps
Eat Local Challenge
Edible San Francisco
Epicurious
eGullet.org
Food Network
Food Talk
Group Recipes
Hungry Magazine
KTEH Food
Leite's Culinaria
Locavores
Mighty Foods
NPR: Food
Om Organics
Serious Eats
SFGate: Food
SFGate: Wine
SF Station: Restaurants
Slow Food SF
Top Chef
Wikimedia Commons: Food & Drink
Yahoo! Food
Yelp: Reviews
 
Tangy Food Blogs
101 Cookbooks
A Full Belly
Accidental Hedonist
agoodfoodblog
An Obsession with Food
Anna's Cool Finds
Becks & Posh
Between Meals
Blogsoop
Bunny Foot
Butter Pig
Cellar Rat
Chez Pim
Chocolate & Zucchini
Confessions of a
Restaurant Whore
Cooking For Engineers
Cooking with Amy
Cucina Testa Rossa
Culinary Muse
Denise's Kitchen
Digesty-SF
Eater SF
Eggbeater
Extramsg.com
Feed & Supply
Food Blog S'cool
Food Musings
Food Porn Watch
Gastronomie
Hedonia
I'm Mad and I Eat
In Praise of Sardines
Jatbar
Knife's Edge
Life Begins at 30
Love and Cooking
MeatHenge
Mental Masala
Moveable Feast
Nosheteria
Organic Day
Passionate Eater
San Francisco Gourmet
SF City Eats
Simply Recipes
Spicetart
The Amateur Gourmet
Tablehopper
The Ethicurean
The Food Section
The Grub Report
The Petite Pig
The Wine Makers Wife
Vin Divine
Vinography
VirgoBlue
Wandering Spoon
Well Fed Network
Word Eater
World on a Plate
Yummy Chow
 
 
   
Search BAB

Eye Candy: Food Photos
BAB on flickr.com
Join Flickr for free and share your photos with the Bay Area Bites and Beyond group pool.
 
Food Books
 
The Moosewood Cookbook
by Mollie Katzen
 
Baking: From My Home to Yours
by Dorie Greenspan
 
Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries
by Alain Ducasse, Frederic Robertmison
 
The Big Book of Outdoor Cooking and Entertaining
by Cheryl Alters Jamison, Bill Jamison
 
Tasty: Get Great Food on the Table Every Day
by Roy Finamore
 
Whole Grains Every Day, Every Way
by Lorna Sass
 
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
by Marcus Samuelsson
 
Michael Mina: The Cookbook
by Michael Mina, Photographer: Karl Petzktle
 
What to Eat
by Marion Nestle
 
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
 
Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate
by John Scharffenberger, Robert Steinberg
 
Romancing the Vine: Life, Love, and Transformation in the Vineyards of Barolo
by Alan Tardi
 
What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers
by Andrew Dornenburg, Karen Page, Michael Sofronski
 
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
by Matt Lee, Ted Lee
 
Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own
by Andrew Whitley
 
Coloring the Seasons: A Cook's Guide
by Allegra McEvedy
 
All-new Complete Cooking Light Cookbook
by Anne C. Cain
 
Modern Garde Manger
by Robert B. Garlough
 
The Spice and Herb Bible
by Ian Hemphill, Kate Hemphill
 
The Improvisational Cook
by Sally Schneider
 
Lunch Lessons: Changing the Way We Feed Our Children
by Ann Cooper, Lisa M. Holmes
 
Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore and Malaysia
by James Oseland
 
My Life in France
by Julia Child, Alex Prud'Homme
 
A Passion for Ice Cream: 95 Recipes for Fabulous Desserts
by Emily Luchett, Sheri Giblin (photographer)
 
Au Pied De Cochon -- The Album
by Martin Picard
 
Memories of Philippine Kitchens
by Amy Besa, Romy Dorotan
 
Simple Chinese Cooking
by Kylie Kwong
 
 
An Invitation to Indian Cooking
by Madhur Jaffrey
 
Hungry Planet
by Peter Menzel, Faith D'Aluisio
 
Sunday Suppers at Lucques : Seasonal Recipes from Market to Table
by Suzanne Goin, Teri Gelber
 
Simple Soirees: Seasonal Menus for Sensational Dinner Parties
by Peggy Knickerbocker, Christopher Hirsheimer (Photographer)
 
The Cook's Book
by Jill Norman
 
Molto Italiano : 327 Simple Italian Recipes to Cook at Home
by Mario Batali
 
Nobu Now
by Nobuyuki Matsuhisa
 
Cheese : A Connoisseur's Guide to the World's Best
by Max Mccalman, David Gibbons
 
Bones : Recipes, History, and Lore
by Jennifer McLagan
 
Whiskey : The Definitive World Guide
by Michael Jackson
 
The New American Cooking
by Joan Nathan
 
ChocolateChocolate
by Lisa Yockelson
 
Easy Entertaining: Everything You Need to Know About Having Parties at Home
by Darina Allen
 
Cooking at De Gustibus: Celebrating 25 Years of Culinary Innovation
by Arlene Feltman Sailhac
 
Dough: Simple Contemporary Breads
by Richard Bertinet
 
Chocolate Obsession: Confections and Treats to Create and Savor
by Michael Recchiuti, Fran Gage, Maren Caruso
 
The Food Substitutions Bible: More Than 5,000 Substitutions for Ingredients, Equipment And Techniques
by David Joachim
 
Recipes: A Collection for the Modern Cook
by Susan Spungen
 
Spices of Life: Simple and Delicious Recipes for Great Health
by Nina Simonds
 
Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
by Jeffrey Alford, Naomi Duguid
 
Chocolate: A Bittersweet Saga of Dark and Light
by Mort Rosenblum
 
Vegetable Love: A Book for Cooks
by Barbara Kafka, Christopher Styler
 
A History of Wine in America: From Prohibition to the Present
by Thomas Pinney
 
Fonda San Miguel: Thirty Years Of Food And Art
by Tom Gilliland, Miguel Ravago, Virginia B. Wood
 
Matzoh Ball Gumbo: Culinary Tales of the Jewish South
by Marcie Cohen Ferris
 
Washoku: Recipes From The Japanese Home Kitchen
by Elizabeth Andoh, Leigh Beisch
 
 
Weir Cooking in the City: More than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
by Joanne Weir
 
Rick Stein's Complete Seafood
by Rick Stein
 
The Great Scandinavian Baking Book
by Beatrice A. Ojakangas
 
Serena, Food & Stories: Feeding Friends Every Hour of the Day
by Serena Bass
 
John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
by John Ash
 
The New Mayo Clinic Cookbook: Eating Well for Better Health
by Donald Hensrud, M.D., Jennifer Nelson, R.D. & Mayo Clinic Staff
 
Foods of the Americas: Native Recipes and Traditions
by Fernando and Marlene Divina
 
The Provence Cookbook
by Patricia Wells
 
Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
by Gil Marks
 
Last Chance to Eat: The Fate of Taste in a Fast Food World
by Gina Mallet
 
Bouchon
by Thomas Keller
 
A Blessing of Bread: The Many Rich Traditions of Jewish Bread Baking Around the World
by Maggie Glezer
 
All About Braising: The Art of Uncomplicated Cooking
by Molly Stevens
 
On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
 
Entertaining: Inspired Menus For Cooking with Family and Friends
by George Dolese
 
The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore
by Grace Young, Alan Richardson
 
Cooking New American: How to Cook the Food You Love to Eat
by Fine Cooking Magazine
 
The Japanese Kitchen: A Book of Essential Ingredients with 200 Authentic Recipes
by Kimiko Barber
 
Arthur Schwartz's New York City Food: An Opinionated History and More Than 100 Legendary Recipes
by Arthur Schwartz
 
Poet of the Appetites: The Lives and Loves of M.F.K. Fisher
by Joan Reardon
 
Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
 
Everyday Dining with Wine
by Andrea Immer
 
 
Copyright © 2005-2008 KQED. All rights reserved.