to a cutting board and tent with foil. Strain pan liquids into a small saucepan over medium heat and reduce
to about 2 cups. When the brisket has cooled slightly, slice it thin and pour gravy over it. Pass additional gravy at the
table.
Yield: 8 to 10 servings.
Broccoli di Rape
2 pounds broccoli di rape (or broccoli rabe or whatever your vegetable purveyor calls it)
Salt
2 tablespoons olive oil
2 cloves garlic, minced
1/8 teaspoon hot red pepper flakes
Place a large pot of water over high heat. Arrange a large bowl with water and ice. Trim the tough stalks from the broccoli,
and when the water begins to simmer, add salt and then the broccoli. Blanch for 3 minutes (to remove some of the bitterness),
then drain and place in the ice bath.
Heat the olive oil in a large skillet over medium heat, then add the garlic and hot pepper. When the garlic is golden, drain
the broccoli, squeeze out the excess water, and add it to the skillet. Lower the heat and cook for about 10 minutes for crunchy
broccoli, 20 minutes for soft; add a little water to the pan if it gets too dry.
Serves 6.
Chicken Soup
The components of a good chicken soup are very flexible, and variations of this recipe will probably work out fine.
2 to 3 pounds any combination of chicken parts, or 1 whole chicken, even the gizzards
1 medium white onion, peeled and cut in half
2 celery stalks (if they have leaves, keep them)
2 carrots, peeled and cut in half
1 parsnip, peeled and quartered
¼ cup parsley
¼ cup dill
2 tablespoons salt
Dill for garnish
Place all ingredients in an 8-quart stockpot, add about 3 quarts of water (enough to cover and then some), turn the heat to
medium-high, and bring to a boil. When the water is boiling, use a strainer to skim the foam that rises to the top. Keep the
soup at a slow simmer and cook for 1 hour.
Strain all the solids; you can use the chicken for chicken salad, or you can remove the fat, cut the meat into little pieces,
and serve in the soup with the matzo balls if you are in the mood for something heartier. Garnish each bowl with a little
dill snipped with scissors.
You could make this same soup and, instead of matzo balls, drop in the meatballs . No need to brown them; let
them cook in the broth and do the same with 1 cup of egg noodles 10 minutes before serving.
Yield: 8 to 10 servings.
Matzo Balls
4 eggs
4 tablespoons light olive oil
4 tablespoons cold seltzer
1 teaspoon salt
¼ teaspoon white pepper
1 cup matzo meal
Salt for water
Dill for garnish
In a medium bowl, whisk together the eggs and oil, add the seltzer, salt, and pepper, then gradually whisk in the matzo meal
and continue whisking until thoroughly blended. Cover with plastic wrap and refrigerate for 15 to 30 minutes.
Bring a large pot of salted water to boil. When the mixture is chilled, roll into balls, using 1 heaping tablespoon for each
matzo ball, as they will expand during cooking. Drop them into the water. Lower the heat and bring the water to a simmer,
then cover and cook for 45 minutes.
Remove the cooked matzo balls from the water and add them to the chicken soup. Serve garnished with some dill snipped with
scissors.
Yield: 14 to 16 servings.
“This is the first seder that’s really my own,” Ethan said as he presided over the Haggadah reading. That text, from Exodus,
got him thinking. “I just don’t like this motif that the Jews think they’re chosen,” he said. The statement was right in line
with Ethan’s lack of faith in himself. How could he believe in the idea of being a member of a race chosen by God when he
had absolutely no grasp of his own potential? As successful as he was, Ethan could have been even more so. His trajectory
was littered with episodes of opportunity knocking and Ethan staying away from the door. When he aspired to be a musician,
he sent a demo tape to Alan McGee, the legendary British producer who discovered Oasis. McGee actually called Ethan,
to about 2 cups. When the brisket has cooled slightly, slice it thin and pour gravy over it. Pass additional gravy at the
table.
Yield: 8 to 10 servings.
Broccoli di Rape
2 pounds broccoli di rape (or broccoli rabe or whatever your vegetable purveyor calls it)
Salt
2 tablespoons olive oil
2 cloves garlic, minced
1/8 teaspoon hot red pepper flakes
Place a large pot of water over high heat. Arrange a large bowl with water and ice. Trim the tough stalks from the broccoli,
and when the water begins to simmer, add salt and then the broccoli. Blanch for 3 minutes (to remove some of the bitterness),
then drain and place in the ice bath.
Heat the olive oil in a large skillet over medium heat, then add the garlic and hot pepper. When the garlic is golden, drain
the broccoli, squeeze out the excess water, and add it to the skillet. Lower the heat and cook for about 10 minutes for crunchy
broccoli, 20 minutes for soft; add a little water to the pan if it gets too dry.
Serves 6.
Chicken Soup
The components of a good chicken soup are very flexible, and variations of this recipe will probably work out fine.
2 to 3 pounds any combination of chicken parts, or 1 whole chicken, even the gizzards
1 medium white onion, peeled and cut in half
2 celery stalks (if they have leaves, keep them)
2 carrots, peeled and cut in half
1 parsnip, peeled and quartered
¼ cup parsley
¼ cup dill
2 tablespoons salt
Dill for garnish
Place all ingredients in an 8-quart stockpot, add about 3 quarts of water (enough to cover and then some), turn the heat to
medium-high, and bring to a boil. When the water is boiling, use a strainer to skim the foam that rises to the top. Keep the
soup at a slow simmer and cook for 1 hour.
Strain all the solids; you can use the chicken for chicken salad, or you can remove the fat, cut the meat into little pieces,
and serve in the soup with the matzo balls if you are in the mood for something heartier. Garnish each bowl with a little
dill snipped with scissors.
You could make this same soup and, instead of matzo balls, drop in the meatballs . No need to brown them; let
them cook in the broth and do the same with 1 cup of egg noodles 10 minutes before serving.
Yield: 8 to 10 servings.
Matzo Balls
4 eggs
4 tablespoons light olive oil
4 tablespoons cold seltzer
1 teaspoon salt
¼ teaspoon white pepper
1 cup matzo meal
Salt for water
Dill for garnish
In a medium bowl, whisk together the eggs and oil, add the seltzer, salt, and pepper, then gradually whisk in the matzo meal
and continue whisking until thoroughly blended. Cover with plastic wrap and refrigerate for 15 to 30 minutes.
Bring a large pot of salted water to boil. When the mixture is chilled, roll into balls, using 1 heaping tablespoon for each
matzo ball, as they will expand during cooking. Drop them into the water. Lower the heat and bring the water to a simmer,
then cover and cook for 45 minutes.
Remove the cooked matzo balls from the water and add them to the chicken soup. Serve garnished with some dill snipped with
scissors.
Yield: 14 to 16 servings.
“This is the first seder that’s really my own,” Ethan said as he presided over the Haggadah reading. That text, from Exodus,
got him thinking. “I just don’t like this motif that the Jews think they’re chosen,” he said. The statement was right in line
with Ethan’s lack of faith in himself. How could he believe in the idea of being a member of a race chosen by God when he
had absolutely no grasp of his own potential? As successful as he was, Ethan could have been even more so. His trajectory
was littered with episodes of opportunity knocking and Ethan staying away from the door. When he aspired to be a musician,
he sent a demo tape to Alan McGee, the legendary British producer who discovered Oasis. McGee actually called Ethan,
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