Co-host Chef Jeff Nathan
We would like to share some of the highlights of KosherEye's 90 minute Passover Twitter Party with Co-host Chef Jeff Nathan. And yes, he did send us the recipes requested by several Tweeters!
(Taken directly from Twitter conversation with a few corrections for clarity)
CJN = Chef Jeff Nathan
T = Tweeters
The Passover Twitter Party started with Chef Jeff's tweet "Let's discuss Matzoh Balls..." Many questions flew back and forth regarding the "how/what/why" of matzoh balls.
- CJN: And yes, this year at our seders we're serving the same maztzo balls that I beat Bobby Flay with!
- A little extra chicken fat can't hurt either :)
- Yes, I do skim the "shmaltz"
- yes, that's my secret ingredient :). I use 1/2 oil and 1/2 chix fat
- the easiest way to get schmaltz is to skim it off your chicken soup.
- I cook my Matzoh Balls in half water and half soup
- I always cook them ahead and let them sit in broth
- back to Matzoh Balls....don't overwork batter
- yes, I love fresh herbs in my Matzoh Balls also cracked black pepper
- I use a meat based soup for my matzo ball, but a light veggie broth will be good to use
- most recipes call for 20 minutes... I simmer for 40! (for "sinker" matzoh balls)
- we'll be happy to share the recipe later, but the trick is in how long you simmer them. (Chef Jeff Nathan's recipe for "Sinker" Matzo Balls)
T: Questions on Haroset
CJN: my favorite is my mango haroset... but my wife prefers her Kumquat Haroset
T: I like Quinoa
CJN: boil it like any other grain until it's tender than season while warm
- I have a great quinoa tabouli recipe in my first cookbook
- cook quinoa like any other grain... in rapidly boiling salted water. season while still warm
T: Questions for Seder's at Abigael's
CJN: the Seders at Abigael's are private and communal with a chabad rabbi. great stories!
T: Question: What does his family like for breakfast
CJN: our favorite breakfast is to do an Italian fritatta, topped with honey
T: Cookbook Question
CJN: new cookbook out next year... with lots of Passover dishes!
- my favorite recipe in the cookbook for Passover is the Gefilte Fish Terrine
T: Questions on Desserts
CJN: Choc Mousse is my fav. and easy dessert for Passover
- besides fresh fruits for dessert, sorbets are really refreshing too
- If you like paarfaits, try my Blueberry Lemon Parfait... fabulous and yes, for passover
- blueberry syrup, lemon curd, whipped cream and macaroons
CJN: a great fish for Passover is garlic crusted salmon and herb crusted sea bass
T: Questions on Brisket
CJN: cook brisket long and slow
- brisket recipes abound! my favorities are with apple cider or my Latin one with chimichuri
- keep the brisket moist and covered and season it in a theme... latin, asian, southwestern...
- brisket roasted at 325 F until cooked through... depends on brisket weight for timing
T: Questions on Olive Oil
- my favorite is the capenzana from tuscany, but I belong to the olive oil of the month club, so I try new ones all the time
- I love all olive oils, Israel, Spain, Australia etc.
CJN: I live using citrus juice instead of salt for all my cooking
CJN: citrus reacts on the tongue the same as salt, so squeeze before you shake if you want to cut down on sodium
T: Questions on Kugels
CJN: I love my cauliflower and almond kugel, and always add herbs to potato kugel. also broccoli rable and garlic kugel... delish!
T: Favorite family recipe
CJN: matzo brie with fried salami is our favorite family recipe... likely because we do it on our day off!
T: "Breading" for Fried Chicken
CJN: best breading for P. would be equal parts matzo meal w/ matzo farfel, plus herbs and seasonings
- I mix the farfel with matzo meal. the farfel gives it texture, like panko
- I use it for chix fingers....the kids love it
T: Kitchen Tips
CJN: make sure your knives are sharp before the holiday!
- sharp knives sure does work wonders in the kitchen
- There are so many mandolins to use. I love them
- or invest in a small multi chopper or inexpesive mandolin or food slicer/ dicer/ chopper
- I have lots of quick tips on U tube, several that are good for passover. search for jeff nathan quick tips
T: Tip for boiling and peeling a lot of eggs
CJN: I always add vinegar to the water