The Flexitarian Cook

Our family is a Judeo-Christian, Franco-American cultural blend. In practical terms, it means that we celebrate Jewish and/or Christian holidays (whether celebrated here or in France) as an excuse to bring family and friends together. We enjoy the warmth and tradition associated with these get-togethers, but we do not necessarily stick to the letter of the (holiday) law, particularly in the food department.

This past Tuesday’s Passover seder was no exception. Our menu included traditional dishes (such as brisket) and others that were made using ingredients that are not kosher for Passover (e.g. soy sauce and rice). Judging by how well the menu was received, I would say everything went over swimmingly, particularly for the meat-eaters in the crowd – I am told that brisket was “the best.” I wish I could claim credit for the recipe, but I am only responsible for its execution, which I must confess was exceedingly easy. I encourage you to consult it here, and go ahead and make it soon. It’s worth every peeled onion.

Because I cooked for a small army and there were only 11 of us around the table, there were leftovers a-plenty. With the roasted vegetables (carrots, cauliflowers and brussel sprouts) and a few of the steamed potatoes, I made a soup: I placed all the vegetables in a pot of vegetable broth with a little salt and pepper, simmered it all for about 20 min and used an immersion blender to puree it smooth. A splash of cream to finish, and it was some of the best soup I’ve had in a while. That, along with the recipe I’m giving you below for vegetable soup with matzo balls, would almost make you wish the weather would stay cool for a while longer. Settle down, I said almost.

I have not figured out yet what I want to make with the leftover Indonesian Ginger Chicken (which also came out very well). It is in my freezer for the time being. I’m thinking about a salad with pineapple and avocado on a bed of greens, and a light orange sesame dressing would be a good idea. Come to think of it, that’s exactly what I’ll do.

I wish I had more pictures of the meal to share with everyone, but I was so busy trying to get things on the table that I did not really think about documenting many of these dishes for posterity. You will have to use your imagination to fill in the pictorial blanks; I know you food-lovers can do this well.

Vegetable Soup With Mazto Balls

Ingredients:

4 medium carrots
4 medium turnips
3 large leeks, dark green part removed
2 quarts vegetable broth
1 Tbps butter
1 Tbsp olive oil
salt and pepper to taste
1 envelope matzo ball mix (I use Manischewitz)
2 eggs
2 Tbsp vegetable oil

Slice the leeks into 1/4″ wide rounds. Wash well in a large bowl of cold water. Make sure you clean out all the dirt and rinse well. Peel the carrots and turnips and cut into small dice.

Heat the butter and olive oil in a soup pot. When the butter is melted, place all the vegetables in the pot and cook gently over medium-low heat until the leeks become translucent; you do not want your vegetables to color.

Add broth, salt and pepper, and bring to a simmer. Cover and let cook for about 30 min.

While the soup is simmering, prepare the matzo balls. Lightly beat together the eggs and oil, and add matzo mix. Refrigerate for about 15 min. With wet hands, form matzo balls, which should be no larger than golf balls; they will expand as they cook. Make sure you handle the mix lightly as you work.

Place the formed matzo balls in the simmering soup and let cook an additional 10 to 15 min, uncovered. Serve while hot.

Strawberry and Grapefruit Sorbets with Kiwi and Mango Salsa

For the strawberry sorbet:

2 lbs hulled strawberries
3/4 cup sugar
1 Tbsp lemon juice
1 Tbs vodka

Liquefy strawberries in blender. Strain seeds out. Add sugar, lemon juice and vodka, and mix until sugar has dissolved. Refrigerate for an hour before processing in ice-cream maker.

For the grapefruit sorbet:

Zest of one large grapefruit
1.5 cups fresh grapefruit juice (pink is best)
1/2 cup water
1 cup sugar
1 Tbsp vodka

Mix all ingredients well until sugar is dissolved. Refrigerate for an hour before processing in ice-cream maker.

For the salsa:

Peel and finely dice 3 kiwis and one mango. Mix together well and refrigerate several hours or overnight.

To serve:

Place one scoop each strawberry and grapefruit sorbets in a dessert bowl, and top with fruit salsa, like this:

Tastes even better than it looks.

Tags: carrot, grapefruit, kiwi, leek, mango, matzo, sorbet, soup, strawberry, turnip

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