I did not grow up eating matzo ball soup; it was completely unknown to me and my family. In fact it was so foreign that the first several times I heard mention of it I assumed it was “mozza ball soup”, which I guess would be some kind of Italian-American soup containing mozzarella cheese. This is emphatically not the case.
Matzo balls are a kind of dumpling. Matzo ball soup is usually a chicken soup with matzo balls in it.
It turns out this classic Jewish preparation is much more familiar to me than I ever would have suspected. While the most common term in North America is matzo ball, the true Yiddish word for the dumpling … Continue reading.
Schmaltz is the Yiddish word for rendered fat, or grease. It is taken from the German Schmalz. I wrote about how to render pork fat here, and the two preparations Grammelschmalz and Schmalzfleisch. While schmaltz can technically refer to rendered fat from any animal, obviously in the context of Jewish cooking we aren’t talking about pork fat. While goose fat was common in Europe, the Jewish emigrants arriving in North America found chicken fat much more readily available, and this remains the default schmaltz in Jewish communities in the new world.
There is quite a different ratio of fat to lean in a chicken than a hog. It is easy to cut away large slabs … Continue reading.
For a few years I’ve been making pastrami simply by making this corned beef, then after the cure is finished, coating the meat with crushed coriander and black pepper, then hot-smoking to temperature. This is a method that has served me well, but I’ve been reading quite a bit about the Jewish delis of New York, most notably David Sax’s book Save the Deli. In his description of how the pastrami is made at Katz’s, there were two surprises to me.
First, he says that they don’t actually use brisket, but “navel”. This is definitely not part of standard Canadian meat-cutting nomenclature, but it’s described as being adjacent to the brisket, which made me wonder if it … Continue reading.
The personal website of Edmonton chef Allan Suddaby