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A "foodie" is a person with an interest in food, recipes, cooking, and visiting restaurants as a way of experiencing either new dishes or favorite dishes prepared in new ways. A "Jewish foodie" is a person with a particular interest in food that is culturally prepared and enjoyed by the Jewish people.
In Judaism, food and how it is prepared is as much an aspect of Jewish religion as it is an aspect of Jewish culture. For observant Jews, how and what we eat is dictated by our religion.
I have revived and merged related threads on this subject that appeared on this forum over the years. I hope that this topic becomes an active place for posting your favorite Jewish recipes, reminiscences about Jewish "comfort food," recommendations of Jewish delis, restaurants and markets, questions and answers about Jewish kosher dietary laws, and so on.
I prefer things more simple like matzabrei, kugle and chuent. And for those who don't have local access to Kosher food then it can be ordered from the following link:
I get spoiled; the first Friday night of the month is a pot luck dinner before the service. Tables full of southern and Jewish dishes (all vegetarian and/or dairy)........
My wife makes a lot of soups, stews, and such. She has a matzah ball soups that is out of this world.
I have a nice little stash of chicken bones stored away in my freezer, ready to make fresh chicken stock and broth once the weather cools off soon. Then it's time for tons of lentil stews, cholent, and of course matzo ball soup. So much better when you make your own broth and stock!
Lately I've been on a huge zatar kick - I put it in everything. Roast chickpeas tossed with olive oil and zatar is perfection.
Is anyone willing to share their secret for matzoh ball soup? I've read that matzoh balls are best with club soda; it makes them light and fluffy. Is this true? I'm a vegetarian but could adapt any recipe. I have never been brave enough to try to make matzoh since I've had the best matzoh in the world at Shabbat dinners. Unfortunately for me, my small circle of older Jewish grandmothers do not share their recipes with anyone - not even their kids.
Is anyone willing to share their secret for matzoh ball soup? I've read that matzoh balls are best with club soda; it makes them light and fluffy. Is this true? I'm a vegetarian but could adapt any recipe. I have never been brave enough to try to make matzoh since I've had the best matzoh in the world at Shabbat dinners. Unfortunately for me, my small circle of older Jewish grandmothers do not share their recipes with anyone - not even their kids.
Thanks for sharing any tips,
Kim
My secret is homemade stock which I use both as the liquid for my matzo balls and a basis for my broth. I think making your own veggie stock would make a huge difference in flavor too. It helps amp the flavor without adding salt.
The club soda trick does make them fluffier, but I really *do* prefer my matzo balls like cannoballs so I like them heavy (and have been known to add flour to them when I make it around Chanukkah to stiffen them up).
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