Let's Eat Jewish...and convince Stella to bathe already!

So I made the matzoh balls...yes, from a mix. So what? Who'll know? It's fine. (For those who have to make em from scratch, see this.) ooops...the chef uses the same box I did!
Ya gotta simmer em till they are "just right". Use chicken stock. I did add parsley and garlic to the mix. Do NOT use this stock for the final dish. This cloudy liquid should be discarded..down the sink, out the door, in the toilet.
I made some outstanding chicken stock....NOT from a box or can. Forgot to chop some carrots up. Who'll know? So what? It's fine. See how clear the broth is? So fragrant and flavorful too.
I then prepared some zchug (Jewish salsa) and opened some sour cream for the latkes.
We convinced Stella to take a bath...had to include it because she looks so cute. This has nothing to do with anything really.
I love to make schmaltz..I always save chicken fat. Ya cook that stuff long enough and guess what???
a little kosher salt on top and we had Jewish "pork" rinds. really crunchy and light.
So shred some raw potatoes and some onions...add a bit of salt and pepper and a woosh of matzo meal or flour...and fry em in the schmaltz (rendered chicken fat) so they are crispy outside and creamy inside. I love all kinds of latkes...sweet potato latkes are fabu!
Perfect...seriously. Cottage cheese and tater latkes are very delish indeed.
and because I like the matzoh's so much...I added the same photo again. ;=/ Be sure your hands are oily when you roll em...just veggie oil. Okay...this Shiksa's gotta goy.

Sundays with Marlena Spieler-Cottage Cheese and Matzo Meal Latkes with Preserved Meyer Lemons

According to Jewish Cooking and Marlena, cheese latkes were once thought to be one of the most revered foods in Russia. We loved this..it was a perfect snack to go with our movie today. The tang of the cottage cheese along with the diced preserved meyer lemons made this a very spring-like dish. I used some Greek-style yogurt with a touch of dill for a perfect dip. Zchug would be great with it as well..or even harissa.

Ingredients: makes about 20 small latkes

1 and 1/4 cups cottage cheese (2% is okay)
3 eggs, separated
1 tsp salt
2 cups matzo meal
3-5 spring onions...save some green for garnish
1/2 tsp sugar
3 tbsp plain yogurt or just water ( I used water)
vegetable oil for shallow frying
Ground black pepper..about 1/2 to 1 tsp.
1/2 tsp fresh or dried dill to put in yogurt if you use it.
1/4 preserved meyer lemon..dice the skin into very small pieces.

For dip, use plain greek-style yogurt, *zshug, or even *harissa (recipes to follow)

1. In bowl, mash the cottage cheese. Mix in the egg yolks only, add half the salt, all of the matzo meal, onion, yogurt or water, lemon dice and then the pepper. If it feels too wet, add a touch more matzo meal.

2. Whisk the egg whites until they make a peak...all white and frothy. Gently fold in 1/3 of the whites to the mixture...and then gently fold in the remainder of the egg whites.

3. Heat the oil in a heavy bottomed skillet...about 1/4 inch deep. When a tiny piece of bread browns quickly, it is time to make the latkes. With a tsp, dip out a scoop of the mixture and put it in the pan. Smash down lightly. Cook until golden brown and then carefully turn over. Do the same on the other side. Drain on paper plate or paper towels and then put on serving plate. Don't over-crowd the frying pan.

Best served hot but you can keep them warm briefly in the oven until the others are done. You want them crisp on the outside and tender on the inside.

*Zchug--Yemenite Condiment

Ingredients

• 2-3 medium jalapeno chiles, de-stemmed (can de-seed to cut spice)
• 1/4 cup garlic
• 1-2 tablespoon water
• 1/4 cup cilantro leaves
• 1/4 teaspoon salt
• fresh ground pepper
• 1 1/2 teaspoons ground cumin
• 1 lb tomato, cut up used diced canned if you prefer.

Directions

1. Puree garlic and chiles in food processor, add water if needed.

2. Add cilantro, then salt, pepper to taste and cumin.

3. Remove mixture and set aside.

4. Puree tomatoes in processor then combine the two mixtures

*Harissa

Ingredients:  serves 4 - 6

• 10 dried red chili peppers
• 3-4 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin
• 3 TB paprika
• 1 cup veggie stock or pepper water
• 1/2 fresh squeezed lemon
• Cilantro leaves for garnish

Preparation:

Soak the dried chilies in hot water for at least 30 minutes. When you drain, discard seeds and stems. Save water for processing or use veggie stock.

In a food processor combine chili peppers, garlic, salt, pepper water, olive oil. Blend together.

Add remaining spices and blend until a paste forms..add lemon juice last. Can drizzle olive oil on top and add cilantro for garnish if serving.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator. (we like the really HOT harissa)

I am fairly sure that Eileen over at Just the Two of Us is putting her last Jewish Cooking post up this Sunday...and am not sure if Shankari is finished yet. Go check it out. I have 4 more and will get those done within the next 10 days...and we shall celebrate some time this summer. Maybe Marlena will join us all once again! BTW, today in the SF Chronicle check out her Roving Feast article!!

Wednesdays with Marlena Spieler-Split Pea and Lentil Fritters...with Zchug

The spicy fritters are called Piaju and they come from India. Apparently they are most likely related to Ta'amia and Falafel...two dishes I love very much. The recipe called for yellow split peas or red lentils...so I just used what I had which was yellow split peas and brown lentils. Why not? I also eyed the condiment called Zchug and decided these little balls of joy would be even better dipped in this "Jewish Salsa". It is really a Yemenite chili sauce that is widely used in Israel.

I've learned many things, so far, cooking through Jewish Cooking..one of them is you better have a food processor or a sous chef. I love my food processor...but sometimes I wish I had two!

Ingredients for Zchug:

4-8 garlic cloves ( I used 5)
1 tsp red cayenne pepper (or two jalapeno chili's)
14 oz can of peeled whole or diced tomatoes (or 5 fresh ones)
1 small bunch of cilantro leaves
1 small bunch of parsley
2 tbs extra virgin olive oil
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp curry powder
3-5 cardamom pods (I used 4)
1/2 tsp of chili flakes
juice of half a lemon
pinch of sugar if necessary
salt to taste

Except for the sugar and salt, put all of the ingredients in the food processor and blend...then add the sugar and salt to taste. Store in jar in fridge until ready to serve.

Wash out the food processor.

Ingredients for Lentil Fritters: Serves 6-8

1 cup of yellow split peas and 1/2 cup brown lentils (soaked overnight)
4 cloves of garlic
2 tsp root ginger (or a little hunk of it) peeled of course.I use a tsp. and scrape the peel off.
a handful of cilantro leaves
1 tsp cumin
1/2 tsp turmeric
a large pinch of cayenne pepper or 1 fresh jalapeno
1/2 cup of besan flour (non-wheat...I used rice flour)
2 tbs kasha (I used the Moroccan kasha mix...Marlena called for couscous but I was out)
I also used a tbs or so of matzo meal
1 tsp baking powder
1 large onion, roughly chopped
vegetable or canola oil for frying
salt and ground black pepper to taste
lemon wedges to serve
[raita would be nice served with this as well...the Indian yogurt dip]

I cooked the split peas and lentils for about 10 minutes..drained most of the water except for about 1/2 cup. Put the garlic, onion, and ginger root in the food processor and blend well. Add the peas, lentils, cilantro, and a bit of the cooking liquid. Puree.

Now add the cumin, turmeric, cayenne or chili, salt and pepper, the flour and other mixtures...combine again. If it seems too thick, add a bit more water. If too thin, a bit more flour. You will be forming small balls and frying them. I let the mixture sit for about 10 minutes. You know what? I think Marlena added the onions last..after everything was blended. The onion should be chopped small though. Oh well, either way.

Heat the oil in at least a 2 inch deep pan..large enough to cook at least 6 balls at a time. I used a stainless steel, heavy-bottomed pan. When the oil is hot..you are ready to rock! I used a small ice cream scoop to form the balls. I also got my hands a bit wet to make it easier to form them. I made them a bit flat so they would cook more evenly. Cook until golden brown..in batches. Drain on paper plate or paper towels and put in oven on about 175 to keep warm. I used a grease screen to keep clean-up to a minimum. My husband will laugh when he reads that! When I cook, I use every pan I own! I did make two meals today though..a big pot of chili for tomorrow.

I would even put these fritters in a small roll and call it a veggie slider! It would be very good! A great appetizer for Hanukkah too..because it is fried. I mean, oil.. burning? Hello! I sliced some fuyu persimmons to add some "cool" after eating the spicy fritters and zchug. I will make this dish again and again.

From so much pleasure, one could plotz! Be sure to check out my blogger pals, Eileen and Shankari, for their offerings for Wednesdays with Marlena Spieler.

Last month, in Bon Appetit Magazine, Marlena's cranberry and chutney relishes were featured. I'll be using one of those during the holidays..maybe all of them.