Matzo Balls with Mushrooms and Jalapeños in Broth

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Recipe by Pat Jinich   –   Journal Sentinel

  • Description:  Pati Jinich shares this recipe for her rendition of matzo ball soup with jalapeños and mushrooms adding heat to the broth. The soup can be made up to three days ahead, covered and refrigerated.Jinich writes: “My maternal grandmother used to season her matzo balls with nutmeg and a bit of parsley. I add a splash of toasted sesame oil, too. Her secret ingredient for making them fluffy was a dash of sparkling water.

    “She used mushrooms of all sorts in the soup, but she was moderate in her use of chiles. In honor of my late grandfather, who was obsessed with chiles, I add a lot more to this soup than she would have.”

  • Makes:  6 to 8 servings

Ingredients:

1 cup matzo ball mix (or two 2-ounce packages)
2 tablespoons finely chopped flat-leaf parsley
¼ teaspoon freshly grated nutmeg
Kosher or sea salt
4 large eggs
8 tablespoons canola or safflower oil (divided)
2 tablespoons toasted sesame oil
2 tablespoons sparkling water
½ cup finely chopped white onion
1 garlic clove, finely chopped
2 jalapeño chiles, finely chopped (seeded, if desired) or to taste
8 ounces white and/or baby bella (cremini) mushrooms, trimmed, cleaned and thinly sliced
8 cups chicken broth (homemade or store-bought)

Preparation:

In a large bowl, combine matzo ball mix, parsley, nutmeg and ¾ teaspoon salt. In another small bowl, lightly beat eggs with 6 tablespoons canola oil and the sesame oil. Fold beaten eggs into matzo mixture with a rubber spatula. Add sparkling water and mix until well combined. Cover and refrigerate at least 30 minutes.

Heat remaining 2 tablespoons oil in a large pot over medium heat. Add onion, garlic and chiles and cook, stirring, 4 to 5 minutes, until they have softened a bit. Stir in mushrooms and ¾ teaspoon salt, cover and steam mushrooms 6 to 8 minutes. Remove lid and cook uncovered until liquid in pot evaporates. Add chicken broth and bring to a simmer. Taste and adjust seasonings.

When ready to cook the matzo balls, bring about 3 quarts salted water to a rolling boil in a large pot over high heat. Reduce heat to medium and keep at a steady simmer. With wet hands, shape matzo ball mix into 1- to 1 ½-inch balls and gently drop them into the water. Reduce heat to low, cover and simmer 25 to 30 minutes, until the matzo balls are completely cooked and have puffed up. Remove with a slotted spoon and transfer to the soup. Serve.

Note: The soup can be made up to 3 days ahead, covered and refrigerated.

Springtime Jalapeno Feta Mango Salsa

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Hello warm weather. You are welcomed with open arms, lots of barbecues, flowery dresses and beach volleyball. Some of the vital components that make up my life.

Not to mention this salsa. It’s feels a little more like a summer salsa than springtime salsa but when you live in California springtime = summertime. So let’s roll with it.

This salsa is a little anti-traditional and is something I feel like my Mexican grandmother would wrinkle her nose at and grimace. Mangos? Feta? I know…it’s not exactly representing my Mexican heritage but I promise it’s worth it.

Plus there are jalapenos and lots of limes involved so that has to earn some respect right? And it is the perfect excuse to have a fish taco + margarita date night. Another vital component to my life, and hopefully yours as well.

Even if you’re not into cooking or would rather opt for some Trader Joe’s jarred salsa for your next fiesta night…try to reconsider. This salsa is totally idiot proof and requires minimal labor. Plus everything is easier with margaritas right? Make it happen people.

Ingredients
3 large mangos, diced with no skin
1 red onion, chopped
3 jalapenos, diced with no seeds*
1-2 avocados, diced
1/2 cup crumbled feta cheese
Juice from 3 limes
Sea salt to taste
Handful of cilantro

Directions
Combine all the ingredients in a large bowl and mix evenly. Store in the refrigerator and allow to marinate for a few hours. Top with extra feta and cilantro and serve.

For more information in this recipe click HERE!

A Kick in the Taste Buds

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WORDS BY REBECCA HANLON   –   Harrisburg Magazine

Appalachian Brewing Company Jalapeno Poppers

Roll up your sleeves and prepare to sweat a little because the Bacon-Wrapped Poppers at Appalachian Brewing Company mean business. While these stuffed jalapenos seem like an innocent-enough appetizer, their fresh, never-frozen attributes paired with other quality ingredients leave some patrons reaching for one cold beer after another to wash it all down.

Chef Kyle Mason started serving the poppers just last year, and they are consistently one of the best-selling dishes on the menu, he says.

“People are familiar with the concept of poppers, and if they’re looking for something with a decent kick, it’s usually their go-to,” Mason says.

The fresh jalapenos are cut in half and de-seeded to cut back on some of the heat. A little culinary tidbit, Mason says, is that the bulk of the heat in these peppers is often found in the seeds. But because these peppers are fresh, he adds, they never really mellow out the way frozen peppers would.

The peppers are filled with a cream-cheese stuffing that features a mix of Applewood bacon, sautéed onion, tomatoes and panko bread crumbs. The jalapenos are then wrapped with a piece of the same Applewood bacon. Instead of being breaded and tossed in the deep fryer, the way many traditional poppers are made, Mason likes to simply bake his in the oven.

An order of six is served up crispy and fresh with a side of homemade ranch sauce.

“Every pepper is different, so you’re looking at peppers that typically fall between medium and hot on the heat scale,” he says. “It’s a labor-intensive appetizer, but the guests just love them, so we’ll keep making them.”

The Surprise Ingredient for a Better Burger

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By Tara Bench, KSL.com Contributor   –   KSL.com

SALT LAKE CITY — When it comes to your signature, juicy burgers, you may not think there is ‘shroom for improvement. You’ll want to think again.

Let’s talk mushrooms. Blended with your meat, they are more delicious, nutritious and sustainable.

If you think about it, mushrooms are a perfect addition to homemade burgers. They have a meaty texture, add moisture and earthy flavor. Cooked mushrooms also have an umami quality — that fifth basic taste chefs often talk about described as a pleasant savory taste.

The addition of vegetables to ground beef is not new. Meatloaf is often loaded with savory blends of onions, celery and carrots. They add loads of flavor, moisture and great texture that you’re familiar with in meatloaf. Many smart moms have used this trick to sneak veggies onto their kids’ plates, hiding everything from zucchini to spinach in ground meat.

Mixing meat with vegetables is a great way to stretch your grocery dollar since veggies are cheaper than quality meat. Mushrooms also add vitamin D to your diet and help boost your immune functions. Try a variety of mushrooms in your burgers, from meaty portobellos to shiitake and button.

This week, at the second annual kickoff for the James Beard Foundation’s Blended Burger Project, a partnership with the Mushroom Council, chefs from around the country participate in creating the most amazing blended burgers. The project is open to all chefs. Last year, nearly 250 restaurants joined in creating takes on this culinary concept.

The competition opened this week at the James Beard Foundation in New York City. I was happy to be able to attend and taste chef Hugh Acheson’s take on a mushroom-blended burger. He mixed cremini mushrooms with ground lamb and topped it with Boursin cheese to make the most delicious meal.

Acheson is an award-winning chef, author and top chef judge. He said he was thrilled to be a part of the Blended Burger Project and noted, “The meaty, umami qualities of mushrooms make them the perfect ingredient to boost a burger’s flavor — and their nutritional and environmental qualities make a great burger even better.”

Below you’ll find the recipe for the basic blended burger. A simple mixture of sautéed mushrooms and ground beef that will truly impress.

Visit TaraTeaspoon.com for Acheson’s Cremini-Lamb Burger with charred scallions, Boursin, pickles and tomato recipe so you can recreate his masterpiece at home. Be inspired to experiment with your blended burgers.

Chefs can participate in the formal competition by signing up at jamesbeard.org/blendedburgerproject and serving their unique blended burger at their restaurants from Memorial Day through July 31.

You can be involved by helping your favorite chef win an opportunity to cook their blended burger and the historic James Beard House. Just go here to cast your vote.

Classic Blended Burger

Serves 4

½ pound cremini or white button mushrooms
2 tbsp olive oil, divided
1 pound ground beef
½ tsp salt
4 hamburger buns

1. Finely dice mushrooms or gently pulse in a food processor.

2. In a skillet, warm 1 tablespoon olive oil on medium-high heat and add mushrooms, sautéing 5-7 minutes or until golden brown. Remove from heat and cool for five minutes.

3. Transfer cooled mushrooms to a medium bowl. Add ground beef and salt, mixing until combined. Make four patties. Add remaining olive oil to pan and cook burger patties on medium-high heat until desired doneness. Plate and add desired toppings to buns.

4. Recommended toppings: Add fresh tomato, red onion, butter lettuce, cheddar cheese and your favorite spreads.

Recipe and photos courtesy of The Blended Burger Project.

Cowboy Burger with Grilled Pickles & Crispy Onion Straws

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McCormick.com

Directions
20 mins Prep time 20 mins Cook time

Meat rub goes rogue with this amped up burger, rubbed with a savory blend of Smoky Montreal Steak Seasoning, chili powder and brown sugar. Up the flavor factor further with creative burger toppings: melty cheddar, BBQ mayo, grilled pickle slices and crispy onion straws. This burger really is as bold and fun as it looks!

Ingredients
Serves: 4

 

  • For the BBQ Mayonnaise, mix mayonnaise and Bar-B-Q Sauce in small bowl until well blended. Cover. Refrigerate until ready to serve.
  • For the Onions, mix flour, salt and pepper in large resealable plastic bag. Add onion; toss to coat well. Pour oil into deep fryer, large heavy skillet or saucepan, filling no more than 1/3 full. Heat oil on medium-high heat. Carefully add onion rings to hot oil. Fry 4 to 5 minutes, turning once to brown evenly, until onions rings are golden brown. Drain on paper towels. Set aside.
  • For the Burgers, mix Seasoning, chili powder and brown sugar in small bowl. Shape ground beef into 4 patties. Coat surface of each patty evenly with the rub mixture. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF). Add cheese slices to burgers 1 minute before cooking is completed. Grill pickle slices 2 to 3 minutes per side or until grill marks appear. Toast rolls on the grill, open-side down, about 30 seconds, if desired.
  • Serve burgers on rolls topped with grilled pickles, Crispy Onion Straws and lettuce. Serve with BBQ Mayonnaise.

Nutrition information

(Amount per serving)

  • Calories: 698Cholesterol: 51mg
  • Sodium: 1788mgProtein: 38g
  • Total Fat: 38gSaturated Fat: 12g
  • Fiber: 3gCarbohydrate: 51g

Quick Pickles

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By MARTHA ROSE SHULMAN   –   NY Times

Keep this easy recipe in your back pocket for when you want to add crunchy, zingy punch to whatever you’re serving. The flavor of the rice vinegar creates a pickle that goes particularly well with Asian dishes.

Featured in: Vegetarian Bowls Spiked With Vibrant Asian Flavors.

INGREDIENTS

  • 4 small firm cucumbers, such as Kirby or Persian, peeled or scrubbed, sliced 1/8-inch thick
  • 1 tablespoon sugar
  • 1 ½ teaspoons fine sea salt
  • 1 tablespoon rice vinegar

PREPARATION

  1. Slice cucumbers 1/8-inch thick using a mandoline or a sharp knife. Toss with the sugar and salt and leave in a colander to drain for 20 to 30 minutes. Rinse well and drain.
  2. In a bowl, toss cucumbers with the vinegar, tasting and adding more as desired. Store in a container in the refrigerator for up to a week.

 

Cook’s Choice: Pickle wrap shortcut pleases palate

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By Arlene Mannlein   –   Herald & Review

You know, having some fun while you go around in this life makes for a great afternoon.

And Saturday, I had good fun and good times with the group of women and their friends and family who got together to make tutus. Yes, of all things, tutus.

This fun group was primarily the committe members who support and organize Come Together Let’s Walk to help fight breast, cervical and ovarian cancers with fund raising. And, as far as I know, none of us who ranged in age from the young to the not-so-young is planning on any dance recital soon.

The tutus were made with tulle and ribbon or sometimes elastic in the group’s signature colors of pink and teal. They’ll be proudly worn, at least once, during the upcoming St. Patrick’s Day parade in advance of the group’s major fund raising event the last Saturday of June.

And, as is often the case when women gather to create and chat, there were snacks. A hearty fare  included popcorn, cookies decorated in the group’s colors, candy, vegetable pizza, cheese ball, and what I guess I’d describe as a cucumber tea sandwich. Only it wasn’t. The cucumber slice was the “bread,” topped with dip and tomato. Delightful. I’m asking committee members if they’d like to share any of those recipes, and if they are so kind, we’ll have them in future columns.

My offering was a version of the pickle wrap dip. Our group of family and friends has long enjoyed pickle wraps, those dill pickles wrapped in cream cheese and a meat, as an appetizer favorite. But a couple of years ago, I decided to try the dip version as a shortcut. That seemed to please as well as the original.

Here’s my version of the dip, modified to be, hopefully, just a wee bit healthier.

Pickle Wrap Dip

       ¼ pound either deli ham or deli style corned beef
  • 1 cup dill pickles or 1 cup dill pickle relish
  • ½ cup whipped cream cheese
  • 1/3 to ½ cup plain Greek yogurt
  • ¼ cup fat free sour cream
  • 1 tablespoon onion, minced
  • 1 teaspoon dry ranch dressing mix (optional)
  • Crackers, tortilla-style chips, cocktail breads or vegetables for dipping
  • Finely chopped meat of choice

Place into mixing bowl.

If using dill pickles, pat dry before dicing. If using dill pickle relish, drain on paper towels. Add pickle choice to meat and combine.

In separate, smaller bowl, combine cream cheese, yogurt and sour cream. Add onion or optional ranch mix. Combine. Stir into meat/pickle mixture.

Chill at least 30 minutes before serving.

Cook’s note: 1 cup of dill pickles is measured after the pickles are chopped.

Pickles — A low-calorie, fermented friend

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By Melissa Neubek   –   Eagle News

Because of pickles’ texture, smell and taste, there are two kinds of people: ones who love pickles and the others who hate them. There are several different ways one can munch on the pickled green cucumbers, but not all pickles are equally good for you. They are pretty easy to make yourself — healthier than you can find them in the store, low-calorie and, if fermented, really good for your gut.

Pickles start life as cucumbers. After spending time in a jar of water or vinegar, salt and a variety of spices, they become pickles.

One of the reasons pickles have a good reputation from a health standpoint is because they’re very low-calorie. Regardless of your lifestyle choices or diet of choice, it’s always nice to have a low-calorie snack option.

The lesser-known reason pickles are good for you is that when they’re fermented, they have live probiotics, which are good for your digestive system. Probiotics are good bacteria that naturally occur in our digestive systems and help us digest our food.

Not all pickles sold at the supermarket are fermented, but you can easily make them at home or find a brand that is fermented, for example: Bubbies. Or, you may be able to find fermented pickles at a local farmers market.

When pickles are made with vinegar, which most store-bought pickles are, the process is considered “quick pickling,” and fermentation does not occur. The quick pickling process can be done in just a few days.

If the pickles are made with water and salt, the fermentation process occurs. This process can take up to a few months.

When pickles are fermented, gut-friendly bacteria are created. According to Tufts University, these microorganisms aid further in digestion. There is evidence suggesting that the bacteria help to reduce inflammation and may help with allergies and overall body health.

It’s always important to read ingredient labels when choosing which pickles to buy. If you have a sweet tooth and like bread and butter pickles, you’ll notice that all options at the grocery store are sweetened with High Fructose Corn Syrup or HFCS.

According to studies done at Princeton University, subjects showed significant weight gain when consuming HFCS versus other sweeteners.

Now, if you’re interested in making your own fermented pickles, check out the following recipe from myhumblekitchen.com, and always remember, for the best results and crunchiest pickles, to use the freshest cucumbers you can find.

Ingredient

24 (or so) small 4 inch to 5 inch pickling cucumbers

6 cloves garlic, ends removed and smashed

6 bay leaves

2 1/2 tbsp pickling spice (cloves, coriander, allspice, pepper, mustard seeds)

Fresh dill

6 tbsp large granule sea salt (kosher salt)

Method

1. Properly clean 3 quart-sized mason jars.

2. Gently clean and remove flower ends from cucumbers.

3. To each quart-sized mason jar, stack the bottom with as many cucumbers as you can fit.

4. Divide the pickling spice between the jars.

5. To each jar, add 2 garlic cloves and 2 bay leaves.

6. Add a good amount of dill to each jar, then fill each jar with as many more cucumbers as you can fit. Do not allow the cucumbers to go up into the band area. Make sure there’s 1 inch headspace between the top of the jar and the lid.

7. On the stovetop, heat 1 quart of filtered water with 6 tbsp of salt until it dissolves. Once the salt dissolves into the water, remove from heat. Add 1 1/3 cups of the salt solution brine to each jar.

8. Fill the remainder of the jars with enough filtered water to cover all the ingredients.

9. Place a lid on each jar and give it a good shake to mix the water and salt brine solution. Make sure to check after shaking that all the ingredients are submerged.

10. Place the jar in a cool dark place for 2 weeks making sure to burp the jar after 7 days.

 

Oven-Fried Pickles with Homemade Ranch Dip

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Yield: 8-10 servings

Ingredients

Dill Buttermilk Ranch Dip

1 tablespoon fresh baby dill

½ cup mayo

¼ cup plain Greek yogurt

¼ cup milk

¼ cup buttermilk

1 tablespoon white balsamic vinegar

¼ teaspoon onion powder

¼ teaspoon garlic powder

1/8 teaspoon ground white pepper

salt, to taste

Oven-Fried Pickles

1 (24 oz) jar dill pickle spears

½ cup all-purpose flour

2 large eggs

½ cup Panko bread crumbs

½ cup stone-ground cornmeal

¼ cup plain bread crumbs

1 tablespoon finely grated Parmesan cheese

½ teaspoon cayenne pepper (more or less to taste)

¼ teaspoon black pepper

Instructions

1. In the bowl of your food processor or blender, combine all of the ingredients for the ranch. Blend until smooth and creamy. Pour into a small bowl and cover. Place in the refrigerator until you are ready to use.

2. Preheat your oven to 450 degrees F and spray a large baking sheet with a non-stick spray. Set aside.

3. Drain the jarred pickles and place them on a paper towel-lined plate. Pat completely dry. Set aside.

4. In one shallow bowl, add the flour. In another shallow bowl, add the eggs and whisk to combine. In a third shallow bowl, combine the panko, corn meal, regular bread crumbs, parmesan cheese, cayenne pepper and black pepper. Toss the ingredients until evenly distributed. You shouldn’t need any more salt, as the pickles are already extremely salty. If you need more salt, then feel free to salt away.

5. Starting with one pickle, dredge in flour, then coat in the whisked eggs, and then transfer to the bread crumb mixture. Toss the pickle to make sure it is evenly coated, pressing to adhere where it is needed. Place on the prepared baking sheet and repeat this step for the rest of the pickles. Spray the pickles with a non-stick canola oil spray.

6. Place the pickles in the oven and bake for 25-30 minutes, rotating them halfway through. Spraying again with a non-stick canola oil spray. Make sure they are crispy before pulling them from the oven. This may take more or less time, so keep a close eye.

7. Serve immediately out of the oven with homemade dill buttermilk ranch.

A hallowed place for pickled foods to honor our past

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by josie a.g. shapiro – J Weekly

My husband’s grandfathers, Benjamin and Jakob, were both called Jack. They lived in New York City, and one of them loved pickles. Like, really, really loved pickles. “The pickles were New York deli pickles that were very crunchy and mildly flavored. No dill pickles!” according to my mother-in-law. In Jack’s memory, we place pickles on our dining table at big family gatherings, including Passover, every year.

I was reminded of Jack and his pickles after a friend texted that he couldn’t attend his weekly cooking class, and would I like to go in his place? I love cooking (obviously), but I haven’t taken a technique class since I was 20. It felt great to be back in a teaching kitchen, and I walked away with a pickled tomato recipe that makes me think not only of Jack but the Jewish affection for these briny treats.

During the 19th century, as culinary historian Claudia Roden writes in “The Book of Jewish Food,” pickled vegetables, particularly preserved cucumbers, cabbages and beets, “were staples in the diet of Jews in Poland, Lithuania, the Ukraine and Russia.” Fast-forward a couple of generations and across an ocean, and you could find a variety of pickled foods rolling out of Jewish pushcarts, solidifying pickles in Jewish food lore.

This quick, modern tomato pickle is fabulous on grilled poultry and fish of any kind. This recipe would also be dandy mixed with roasted cauliflower or green beans, and thanks to a little experimentation, I can say with confidence that it’s great when scooped into the center of a grilled cheese sandwich. A San Francisco Cooking School recipe inspires the Pickled Tomatoes.

 

Pickled Tomatoes

Makes 4 cups

2 lbs. fresh tomatoes, cored and cut in a 1/2-inch dice

1 bunch green onions, cut in 1/2-inch pieces (white and pale green only)

1 jalapeño pepper, sliced thin

1 Tbs. grated ginger

5 garlic cloves, lightly smashed

2 tsp. whole black peppercorns, crushed or very coarsely ground

11/2 tsp. mustard seeds

1/2  tsp. ground turmeric

2 tsp. cumin seeds

2 tsp. paprika

¼ cup vegetable oil

3/4 cup rice vinegar

1/4 cup brown sugar

1 Tbs. kosher salt
Place tomatoes, green onions and jalapeño pepper in a large sealable glass container. In a small bowl, measure out and mix together ginger, garlic, peppercorns, mustard seeds, turmeric, cumin and paprika. In a small-bottomed but heavy and steep-sided saucepan, heat the oil until very hot. When it just begins to smoke, add ginger-spice mixture. Stir and remove from heat, stirring until bubbling oil subsides. Pour the hot oil and spices over the tomatoes. Stir to coat. Wipe out the saucepan. Add vinegar, brown sugar and salt to saucepan. Bring to a boil. Turn off heat, cool 2 minutes and pour over tomatoes. Cool tomatoes to room temperature. Seal tomatoes tightly and store in fridge for up to one week.