Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life
Format: PDF / Kindle (mobi) / ePub
Meatballs and Matzah Balls shares Marcia Friedman’s journey to unite her Italian and Jewish heritages through food after she converted to Judaism. In the book, she recreates and refines classics like latkes and lasagna, reinterprets and modernizes others, like balsamic onion polenta and almond Mandelbrot biscotti with white chocolate, and reinvents and melds still others to craft her own mouthwatering Jewish-Italian cuisine—don’t miss her original meatball (meat-stuffed) matzah balls. The book will charm you with warm, personal stories and more than 100 classic and creative winning recipes for holidays and everyday. Meatballs and Matzah Balls makes a great gift for anyone who loves food and stories and especially people new to Judaism or those looking for inspirational ways to blend cultures and traditions in their own lives. All recipes can be made kosher.
Meatballs and Matzah Balls was named a two-time Finalist in the 2014 Indie Book Awards.
“Italian by birth and Jewish by choice, Marcia has amassed a delectable feast filled with nostalgic reflections from both traditions.”—Judy Bart Kancigor, author of Cooking Jewish.
brown sugar, and cornstarch). Gently press a little of the topping on top of each blintz. Bake on uppermost rack in oven for 5 to 6 minutes (longer if the blintzes were refrigerated), until the topping begins to melt. Broil 3 to 4 minutes, until the blintzes are puffy and lightly browned on the edges and the topping is bubbly. Remove and let cool slightly. Serve warm on individual plates topped with blueberry sauce and a dusting of confectioners’ sugar. Yield: 12 to 14 blintzes (Dairy)
oil 2½ to 3 pounds ground turkey, beef, or chicken Kosher salt and fresh ground black pepper 2 (14½ ounce) cans diced tomatoes (fire-roasted or regular) 2 green bell peppers, cut into bite-sized pieces 2 red bell peppers, cut into bite-sized pieces 2 medium-to-large yellow or red onions, coarsely chopped 2 cans (14 or 15 ounces) dark red kidney beans, drained 1 can (15 ounces) tomato sauce (set aside 2 tablespoons in a medium bowl) 1 small can (6 ounces) tomato paste � cup of tomato
farfel varies among brands—and smaller farfel pieces (about the size of the tip of your index finger, such as Streit’s brand) work best for this dish. Extra-virgin olive oil 5 cups matzah farfel 4 large eggs, lightly beaten 3 garlic cloves, pressed or minced ⅛ teaspoon crushed red pepper flakes 3 cups coarsely chopped leek bulbs and light green parts (about 3 large leeks) 1 large sweet onion, finely chopped Kosher salt and freshly ground black pepper 3 cups sliced mixed mushrooms (such
Mandelbrot-Biscotti with White Chocolate, 162 Spring Peas with Buttered, 105 Appetizers Baked Artichoke and Parmesan Dip, 87 Eggplant Caponata, 92 Grilled Caprese Salad Skewers, 89 Hummus with Toasted Garlic, 90 Italian Sun-Dried Tomato and Olive Spread, 88 Meatball Matzah Balls (Jewish-Italian Dumplings), 10 Rice and Cheese Balls, 33 Stuffed Celery, 91 Stuffed Eggs with Parmesan, Smoked Salmon, and Dill, 129 Stuffed Strawberries with Cashews, 95 Vegetarian Pâté Crostini, 94 Walnut
cook, turning to brown both sides, 4 to 6 minutes. Remove from pan. Add onion and celery (and more oil if needed) to the pan. Sprinkle lightly with salt and pepper. Cook, stirring frequently, until just softened, 2 to 5 minutes. Add the sauerkraut, sausage, wine, and chicken broth, and stir to combine. Simmer partially covered for 1 hour. Increase heat slightly and gently stir in the hot dogs to submerge. Cook covered for 10 to 15 minutes, until piping hot. Remove hot dogs. The kraut mixture can