This month’s menu includes three dishes that are pure comfort food favorites. It works well for a weekend lunch with friends or a cozy winter dinner.
Matzo ball soup is traditionally served during the Jewish Passover feast. The Matzo balls—also spelled Matzah—are made from Matzah meal, which is unleavened bread crumbs. Matzah can be found in the ethnic sections of most grocery stores. The soup itself is generally made with a chicken broth that includes a couple of Matzo balls in it. There are two types of Matzo balls: floaters and sinkers. Floaters are light and more airy than sinkers, which tend to be more dense.
For this particular recipe, Tracey made a hearty homemade chicken stock. This may take a bit more time than using store-bought stock, but it is totally worth the effort.
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We suggest starting with the carcass of a roasted chicken. It is OK if there is a little meat left on the bones. Add aromatics like carrots, celery, fresh herbs, salt and pepper, and cover it all with cold water. To keep the stock clear—and this is the tricky part—you must very slowly bring it up to a slight simmer and, without stirring, keep it at a slight simmer the whole time. Never let it reach a boil. If the stock does become cloudy, it will still taste the same, but you want the visual appeal of a clear soup for this dish.
To accompany the soup, the menu calls for a smoked turkey Reuben sandwich, which is a healthier version of the original corned beef Reuben. You can use deli-sliced turkey, but to make it a really special sandwich, we suggest using real smoked turkey from a local charcuterie. The juiciness and flavor of a locally procured smoked turkey will add so much more to the sandwich. The tangy Russian dressing, sauerkraut and Swiss cheese make this an irresistible combination.
To finish this menu just right, Tracey added one of her family’s favorite homemade cookies, a recipe that her 10-year-old daughter Maggie has perfected. It is an oatmeal cookie with three types of chocolate chips—a satisfying way to finish off a great meal.
Tracey Koch is a chef, cooking instructor and the author of the new children’s book Georges: The Goose from Toulouse Who Only Ate Couscous.
THE MENU
Recipes by Tracey Koch
• Homemade Matzo Ball Soup
• Smoked Turkey Reuben
• Maggie’s Ultimate Chocolate Chip Oatmeal Cookie
Homemade Matzo Ball Soup
Serves 6.
1 roasted chicken carcass
1 large onion, cut into quarters
2 to 3 stalks celery with tops
2 to 3 whole carrots cut into quarters
3 sprigs fresh thyme
4 sprigs fresh flat leaf parsley
1 teaspoon salt
½ teaspoon black peppercorns
5 quarts cold water
1. Place all the ingredients into a large six- to eight-quart stockpot.2. Gently pour in the cold water to cover everything completely.
3. Place the pot on the stove over medium heat, and bring it up to a slight simmer.
4. Once it begins to bubble and froth, skim the scum off the top and reduce the heat to keep the stock at a slight simmer. (Keeping the stock at this very low simmer will keep it from turning cloudy.)
5. Cook the stock, uncovered, skimming as needed for two to three hours.
6. Remove the stock from the heat and allow it to cool.
7. Strain the stock through a fine mesh strainer and discard the bones and vegetables.
8. Keep the stock warm to use for the Matzo ball soup, or cool the stock completely and place in containers to freeze for later use. For the Matzo balls:
4 eggs
2 tablespoons vegetable oil
1 cup Matzo meal
1 teaspoon salt
¼ teaspoon ground thyme
½ teaspoon onion powder
¼ teaspoon pepper
2 chicken bouillon cubes
2 quarts water 1. In a mixing bowl, beat the eggs and vegetable oil together.
2. In a separate bowl, combine the Matzo meal with the salt and seasonings.
3. Fold the dry ingredients into the wet ingredients and mix until well combined. Do not over-mix, or the Matzo balls will become tough.
4. Cover and chill the Matzo ball mixture for an hour.
5. Bring the two quarts of water to a boil. Add in the bouillon cubes and allow them to dissolve.
6. Wet your hands. Roll the chilled Matzo mixture into 12 ping-pong-ball-sized balls.
7. Gently drop the Matzo balls into the boiling water. Reduce the heat to a simmer and cover.
8. Simmer the Matzo balls for 20 minutes or until they have doubled in size.
9. Heat the chicken stock and divide it among six bowls. Use a slotted spoon to remove the Matzo balls and place two in each bowl. Serve immediately.
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Smoked Turkey Reuben Sandwiches
Serves 6.
2 pounds smoked turkey
1½ cups Russian dressing (recipe follows)
6 slices Swiss cheese
1 cup sauerkraut
3 tablespoons softened butter 1. Place the slices of bread on a cutting board and spread the Russian dressing over one side of each piece.
2. Place turkey, sauerkraut and cheese on six of the slices of bread. Cover them with the other slices of bread.
3. Heat a skillet and butter both sides of each sandwich.
4. Working in batches, grill the Reuben sandwiches until they are golden on both sides and the cheese is melted. Serve alongside the Matzo ball soup. For the Russian dressing:
1 cup mayonnaise
1 cup ketchup
1 tablespoon hot sauce
½ cup sweet pickle relish
½ teaspoon onion powder
¼ teaspoon Tony Chachere’s (or Creole seasoning)Combine all the ingredients and chill at least 30 minutes so the flavors can come together.
Maggie’s Ultimate Oatmeal Chocolate Chip Cookies
Yields three and a half to four dozen cookies. Recipe is by Maggie Koch (Tracey’s daughter).
¾ cup light brown sugar
½ cup white sugar
2 eggs
1 tablespoon vanilla
1 cup flour
1 teaspoon baking soda
½ teaspoon salt
3 cups old-fashioned oats
1 cup dark chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips 1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter and sugars.
3. Beat in the eggs and vanilla until well combined.
4. In a separate bowl, sift together the flour, baking soda and salt. Fold in the oats and chocolate chips.
5. Pour the wet mixture into the dry mixture and mix until everything comes together and is well blended.
6. Drop the dough by rounded tablespoons onto the prepared baking sheets.
7. Bake nine to 11 minutes or until the cookies are golden brown. Remove from the oven and allow the cookies to cool for a minute before transferring them to a baking rack.
8. Once the cookies are cooled completely, store them in an airtight container.