Matzo Ball Soup

Cookbook Recipe #54

We have a Jewish Deli close by my work that we like to go to a lot. My boss is Jewish so he got us into the Jewish deli. They have the best sandwiches hands down. There is a deli in Chicago called the Eleven City Diner. I think that is the best Jewish Deli that I have been to. Their pastrami is AMAZING! I also always get Matzo Ball Soup when I go to a Jewish Deli. I know a lot of people are not a fan of the matzo balls, but I really like them. I had my first bowl of Matzo Ball Soup at DZ Atkins Jewish Deli in San Diego. That place was really good. They put noodles in their soup which is why I put them in the soup I made. Although you cannot really see them in the picture! The only thing with this matzo ball recipe is that it does not make a whole lot. I doubled the recipe and it still was not a lot. It was enough for me and another meal but that is about it. If you have never been to a Jewish Deli, I definitely recommend it.

Matzo Ball Soup
Adapted from Better Homes and Gardens Soups and Stews

4 eggs
1 cup matzo meal
1/2 cup club soda
4 tablespoons vegetable oil
1 teaspoon salt

4 cups chicken stock
2 cups water
2 tablespoons chicken soup base
1 teaspoon poultry seasoning
1 teaspoon celery salt
Salt
Pepper
1/2 package fine egg noodles
2 carrots, peeled and diced

Beat eggs well and stir in matzo meal, club soda, vegetable oil and salt. Mix well.

Cover and chill at least 2 hours or overnight.

In a large pot cook carrots for 5 minutes over medium high heat.

Add chicken stock, water, soup base, poultry seasoning, celery salt, salt and pepper. Bring to a boil.

Using an ice cream soup make matzo balls.

Drop into boiling water and turn heat down to a simmer. Cover and cook for 30 minutes.

Meanwhile cook egg noodles according to package directions in a separate pot.

Add the noodles you want to use to your soup bowl. Add soup on top.

Two Color Rosemary Roasted Potatoes

Cookbook Recipe #54

Yet another recipe from Southern Living. Have I told you how much I love these cookbooks? I was not having luck finding a main dish I wanted to make this week for my cookbook recipe so I decided to go for a side dish. I had a bunch of potatoes in the pantry so I started looking for a potato dish. Phil and I both really like oven roasted potatoes so when I came across this recipe for Two-Color Rosemary Roasted Potatoes, I thought it sounded pretty good. They were really good. I just really like how you get almost a little char on them. Gives them so much flavor. We both enjoyed the combo of the sweet potatoes and baby red potatoes. It was a great side dish to go with our pork chops.

Two Color Rosemary Roasted Potatoes
Adapted From Southern Living Annual Recipes 2005



2 large sweet potatoes, diced
1 pound baby red potatoes, diced
2 tablespoons olive oil
1 tablespoon dried rosemary
Salt
Pepper

Preheat oven to 450 degrees.

Place potatoes on a sheet pan.

Drizzle with olive oil. Season with rosemary, salt and pepper.

Bake for 35-45 minutes.

Polpettine di Tacchino (Turkey Meatballs)

Cookbook Recipe # 53

I kind of combined a couple recipes in this book for the meatballs. I took ingredients from both recipes to make one recipe. As I liked certain pieces of each one. I have made even a different turkey meatball recipe from Mario Batali that was very similar to this recipe and I loved how they came out. It is going to be my go to meatball recipe from now on for sure because they are the moistest meatballs I have ever had. Sometimes meatballs can come out so dense. Not these, they are very light and tender. It is the combination of panko breadcrumbs and milk with the meat that makes them that way. One of the recipes calls to use italian sausage in the meatballs as well as the turkey. I did this last time and they were really good, but I decided to just stick to the turkey this time.

I would recommend giving these a try for sure. You can always change up the meat mixture to your liking.

Turkey Meatballs
Adapted from Molto Italiano by Mario Batali

1 pound ground turkey
1 1/2 cups panko bread crumbs
1 cup milk
2 eggs, lightly beaten
1 tablespoon dried parsley
1/2 cup grated parmesan cheese
Salt
Pepper
Olive oil
Pasta sauce (for serving)
Pasta (for serving)


 In a large bowl combine all ingredients. Mix well. Mixture will be wet.

Heat a large skillet over medium heat with olive oil.

Form meatballs into 1 inch balls.

Brown in the skillet on all sides over medium heat for about 10 minutes. Add into your favorite tomato sauce to continue cooking for about another 10 minutes.

Serve with spaghetti.

Roasted Tomato Soup

Cookbook Recipe #52

I have made this soup several times. It is soooo good. I got the recipe from Katie Lee's Joel's, well was Joel at the time, cookbook. It is a really nice cookbook, I would recommend it for sure. Lot's of different and rustic recipes. I really like rustic recipes, they are just so comforting. This soup is one of them. The only problem with this soup is that it does not yield very much. It is a lot of work for not a lot of product. If I am feeling ambitious I will double or triple the recipe so that I get more, but that requires a mound of tomatoes. Which means lots of seeding and peeling. For some reason the last couple times I have made this the tomatoes have burnt a little. I ended up turning down the temperature and then they were fine. Not really sure what I did different though. Maybe too much olive oil, who knows, it still came out delicious. When I was eating it I was thinking of an addition for next time. Maybe some sherry would give it a richer flavor, not that it needs it.

Roasted Tomato Soup
Adapted from The Comfort Table, by Katie Lee Joel

2 1/2 pounds roma tomatoes, halved, seeded and cored
1 tablespoon minced garlic
2 tablespoons olive oil
3 cups chicken broth
Salt
Pepper
1 teaspoon dried basil
1/2 cup heavy whipping cream

Preheat oven to 300 degrees.

Line a couple baking sheets with foil.

Place tomatoes on baking sheet and drizzle with olive oil and season with salt and pepper. Roast for 2 hours.

If tomatoes start browning too much turn temperature down to 250 degrees.

Let tomatoes cool to the touch. Remove and discard skins. Tear the tomatoes into bite size pieces and put into a medium saucepan. Add garlic and chicken broth.

Bring to a boil. Reduce heat and simmer for 40 minutes uncovered.

Season with more salt and pepper if needed. Use an immersion blender and blend tomatoes until desired consistency.

Stir in heavy cream. Simmer for 10 more minutes.

Buffalo Chicken Dip

 Phil's Aunt and Uncle had a party to watch the Chicago Blackhawk's in the playoffs. I brought buffalo chicken dip to the party. Everyone always loves this when I make it. I can't believe actually that I have not posted this one yet as I make it all the time for parties. After the dip is cooked I mix it all together. People say that it tastes much better when it is mixed versus in the layers. I think this dip is my all time favorite party dip. I definitely suggest making a double or triple batch of this for a party as it always goes fast! The recipe below is for a double batch.

Buffalo Chicken Dip
Adapted from Frank's Red Hot

2 cups shredded rotisserie chicken
1 cup ranch dressing
1 cup Frank's Red Hot
2 (8oz) boxes cream cheese, softened
2 cups shredded cheddar cheese, divided

Preheat oven to 350 degrees.

Spread softened cream cheese on the bottom of a 9 x 13 baking dish.

Mix together in a bowl chicken, ranch and Frank's Red Hot. Pour over cream cheese.

Top with 1 1/2 cups shredded cheese.

Bake for 20 minutes or until bubble.

Mix together after it is baked.

Top with remaining shredded cheese.