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
of course we do the old fashioned with apples and red wine at the Abigael's seders. our quests love the traditionals
sure! we'll send the kumquat haroset recipe later
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
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