Chicken Soup with Fresh Herbs & Matzoh Ball(s)

This time I made extra large matzoh balls and only serve one per person, that’s all that will fit in the bowl! When cooking, give these matzoh balls a lot of room in the pot, and cook a little longer than usual.

Chicken Soup: Put one whole cut up chicken in a pot of filtered cold water, bring to a boil, skim the surface, and adjust heat to low. Cooking on too high heat will give you a cloudy soup. Add a teaspoon of whole peppercorns, and rough chopped onion, carrots, celery and a bunch of parsley. Cook for two hours.

Turn off the heat. Remove all the solids with tongs and a slotted spoon. Discard the vegetables. Add finely sliced celery, carrots, scallions, minced parsley and dill to the hot soup. Adjust seasonings, for a flavor boost, try adding Better Than Bouillon Chicken Base instead of salt. The thinly sliced vegetables will cook to al dente in the hot soup.

Shred the chicken by hand.

Matzoh Balls: Blend two large eggs with 2 tablespoons of good olive oil, then add one package of matzoh ball mix, minced parsley and dill. Chill for 15 minutes.

Make 10 balls per package for medium-large sized balls, and 5 for extra large balls. Cook the matzoh balls in a covered pot with the water at a moderate boil. Package instructions say to cook at a simmer. I think a moderate boil gives you fluffier balls. And peeking lets the steam out, so don’t peek!

Lori Lynn’s Matzoh Ball Secrets: Use Good Olive Oil, Add Fresh Dill and Parsley, Moderate Boil, Don’t Peek.

After about 23 minutes, we have delicious fluffy matzoh balls!

Put the shredded chicken at the bottom of a soup bowl, add a matzoh ball, then ladle the hot soup over the top.

I recommend: Better Than Bouillon Chicken Base

Happy New Year!

Ma – this Chicken Soup is for you…

Wild American Black Cod with a Potato Crust and a Lemony Butter Sauce

In the mood for fresh fish? Bristol Farms has this beautiful Black Cod…

Fresh Black Cod rubbed with Dijon mustard, salt & pepper.

Thinly sliced Idaho potato.

Wrap the fish with potato, coat with olive oil, salt & pepper. Bake at 450 until the potato is browned.

For the lemony sauce: cook minced garlic and shallots with lemon juice, salt, pepper, and equal amounts of dry white wine and French vermouth. Reduce.

Add crème fraîche, then butter. Easy yet deliciously complex lemony butter sauce!

Bon Appetit!

Chile Verde & Jamaica Soda

A pork stew made with cubed pork shoulder, various types of green chiles, tomatillos, garlic, white onion, chicken stock, Mexican oregano, cumin, and bay. It is the garnish that really perks up this dish. Garnished here with small diced jalapeno and white onion, avocado, cilantro, panela cheese, and a squeeze of lime.

Panela is a soft, mild, fresh cheese made in Mexico that does not run when heated, it keeps its shape and simply gets soft and creamy in this hot stew. Delicioso!

A Mexican beer would certainly complement this hot and spicy dish, or try this refreshing ice cold hibiscus flavored Jamaica Soda from Jarritos.

Jarritos was Mexico’s first national soft drink in 1950 and is now the best selling Mexican soft drink in the U.S. I am fond of Jamaica because it is not too sweet. It’s been called the “Mexican Iced Tea.”

Albacore Sashimi with Tahini Sauce

We see sesame seed crusted tuna quite often in restaurants, as tuna and sesame are a complementary combination.

My tahini sauce is made with a ground sesame seed paste, lemon juice and garlic and is a perfect sauce for raw tuna. I serve it here with a dot of wasabi, crust the albacore with toasted sesame seeds, and offer tamari (soy sauce) on the side for balance.

Labor Day Barbecue

The Port of Los Angeles, San Pedro, California


Smoked Oyster Pate and Whole Wheat Crackers – recipe from “Hand to Mouth” Blog
Figs with Lavender Honey
Stuffed Olives with Garlic and Parsley Sauce

Mixed Greens with Heirloom Tomato in Puff Pastry – recipe from “Champaign Taste” Blog

Grilled Whole Striped Bass – served with Salmoriglio Sauce
Grilled Corn – rubbed with Olive Oil, Salt and Pepper

Layered Exotic Fruits Sorbet with Butter Waffle Cookies

Cloudline Oregon Pinot Gris 2005
Chalone Chardonnay 2000

I picked up (literally) the fresh bass down at the fish market after taking some beautiful photos of the port on this hot summer weekend.

Lisa’s fabulous Heirloom Tomato in Puff Pastry recipe with mascarpone, basil, and parmesan.

We serve the tomato tart with a fresh green salad dressed simply with Olea Farms “Lemon Burst” olive oil and fresh grated parmesan, salt and pepper.

All my fresh herbs come from Gail’s Garden. Thanks Gail!

Whole Striped Bass – stuffed with Tarragon, Lemon and Celery, then rubbed with olive oil and grilled.

Gary grills the fish over indirect heat.

The corn grilled just the way we like it!