"Got Chicken Soup" Redux, An Update and Some Blog News

Before I get to the rest of this post, I want to say a ginormous Thank You! to everyone for all of the good thoughts, wishes and prayers that you've been sending my way.  I appreciate them and all of YOU more than I can say.

The Update:

I saw the nurse practitioner at my doctor's office Tuesday afternoon and the verdict was a nasty case of bronchitis that (according to her) was rapidly headed towards an even nastier case of pneumonia. Hopefully though, with the script she gave me for Zithromax and a little... OK, a lot of rest, I should be well on the road to recovery in the next couple of days.

The cool mist vaporizer, the boxes of Kleenex, the Mucinex and the Ibuprofen are helping too, of course. Oh... and copious amounts of water, which of course has it's downside. (remember how I mentioned having shortness of breath going from the family room to the loo? yeah, that.) I really am being a good girl and following orders, but since I still feel kinda like a limp noodle, I don't have much choice.

Got Chicken Soup?

Oy Vey!  Much to my extreme dismay, I wasn't lucky enough to escape the scourge of hubby's recent bout with bronchitis. I'm about a week into this and I'm slowly getting a tiny bit better each day, but it's been quite difficult to get the kind of rest that it really requires to get well. My 12 year old diabetic cat has been quite ill this past week and has been in and out of the hospital. He's home right now, but it's hard to say if he's going to recover from this. I'm just heartbroken. He's my little buddy. My shadow. A total Mama's boy. I just keep praying that he's not in any pain and if he's not going to get better, that we'll know sooner rather than later. As much as I don't want to even think about it, the thought of what may be ahead is just tearing me up inside. I've been down this road before with more than a couple of my furry babies and I believe that it is one of the most difficult things a person who deeply loves their "not quite human kids" can experience. Logically, I know that the cycle of life is inevitable, but frankly, at times like this it just sucks!



So, for the time being I have my Mucinex, my Ibuprofen, my tissue box(es) and about a case of Vitamin Water to help keep me hydrated. All I think I need need now is some good old fashioned Jewish Penicillin. (Chicken Soup) I wonder if the Carnegie Deli delivers? They have the world's best Matzo Ball Soup and I desperately wish I could blink like Jeanie or wiggle my nose like Samantha Stevens and have a great big steaming bowl of it appear on my kitchen counter. The broth is rich and chicken-y (if that's even a word?) and the matzo balls are fluffy and flavorful and as big as your fist!

The really sad part about it, is that I have a fantastic recipe and all of the ingredients to make my own. I just don't feel well enough to make it! That being said, (and not that I would ever wish this on any of you) I figured that I'd post the recipe, so that all of you can make and freeze it ahead of time..... just in case.

Matzo Ball Soup

About 6 Servings

Chicken Broth or Stock

• 1 5-6 Lb Chicken, either whole or cut into quarters (for "Stock" you would roast the Chicken first)
• 1 Large Yellow Onion, cut into quarters (unpeeled for darker broth/stock)
• 2 Large Carrots, washed and cut into thirds
• 2 Large Celery Stalks, washed and cut into thirds
• 6 Cloves Garlic, peeled and slightly smashed with the side of a knife
• 1 Small Bunch each of Fresh Italian Parsley, Fresh Thyme, 1 Bay Leaf, Celery Tops (leaves), tied together with kitchen string or tied in a bundle with cheesecloth
• 1 Tbls (heaping) Kosher Salt
• 1 Tsp Whole Black Peppercorns
• Cold Water to cover (about 12 cups)

Place the chicken and the rest of the ingredients in large stock pot. Add enough cold water to cover the chicken and bring to a boil over high heat. Turn heat down to a simmer and cook, uncovered for 1 and 1/2 to 2 hours, skimming foam/fat from the top and adding a bit more water as needed. The chicken should be very tender and pretty much falling off the bones. Allow it to cool just a bit for about 15 to 20 minutes and then remove the chicken to a plate to cool further. Pick out and discard the vegetables and herbs and strain the broth through a colander lined with cheesecloth into another slightly smaller pot. Remove the meat from the chicken and set aside to add to the soup. (any excess meat is great for chicken salad or can be frozen for later use in soups, salads or casseroles)

Note** You can certainly use 3 or 4 quarts of prepared store bought chicken broth/stock and a purchased rotisserie chicken, if you don't have the time or the desire to make your own.

I like to add the cooked shredded chicken meat and the same basic vegetables and herbs to my soup, but if you prefer a simple broth as the base for your matzo ball soup, you can omit any or all of them.

Matzo Balls

• 2 Cups Matzo Meal
• 2 Cups of Water or Chicken Broth
• 2 Tbls Schmaltz or Vegetable Oil
• 2 Large Eggs, separated
• 3 Tbls Fresh Flat Leaf Parsley, chopped
• 1 Tsp Onion Powder
• 1/2 Tsp Garlic Powder
• 1 Tsp Kosher Salt
• 1/2 Tsp Fresh Black Pepper

Note** Schmaltz is rendered Chicken Fat that you can often find in the International sections of some larger grocery stores or at Jewish Delis and specialty stores. Vegetable oil or cooled melted butter can be used in it's place.

In a large bowl, mix Matzo Meal, Schmaltz/Oil, Egg Yolks, Parsley and Seasonings together until well combined. (mixture will be goopy/lumpy and thick) Slowly add Water or Broth, stirring constantly, until the mixture forms a thick paste/dough.

In a separate bowl, whisk or beat the whites until they form medium stiff peaks. Add about 1/3 of the beaten whites to the matzo meal dough, stirring briskly to lighten up the mixture slightly. Slowly add the remaining 2/3 of the whites, folding gently with a spatula in a figure 8 pattern until both mixtures are fully combined, trying not to deflate the mixture too much. Cover with plastic wrap and chill in the fridge for 30 minutes.

Bring the strained broth/stock to a boil over medium high to high heat. It's at this point where you can decide if you want to add some newly cut up vegetables, herbs or chicken meat to your soup. Just bring the soup to a simmer and cook until the vegetables are tender before doing the next step.

Cooking the Matzo Balls:  You can take spoonfuls of the chilled mixture and roll them into whatever size you prefer, or you can just drop them free-form by rounded spoonfuls directly into the broth. They can be small, medium or large, depending on personal tastes. I like to use about 2 heaping tablespoons per Matzo Ball.

Simmer the matzo balls, uncovered, for about 25 or 30 minutes until they are cooked through. You can check them by inserting a wooden skewer (like testing a cake) or remove one to a plate and cut it in half with a knife. They should be firm and the centers should not be "wet" or doughy. You can freeze any leftover soup or matzo balls, but I would suggest that you freeze them separately. I take the matzo balls and place them on a lightly oiled baking sheet and put them in the freezer until they are frozen solid. I then place them in zip top freezer bags in quantities of 2 or 4 and  ladle the soup into containers that will serve 1 or 2 people. When I want to serve the soup later, I just put whatever amount of soup I need and a couple of matzo balls per person in a saucepan right from the freezer, and cook them over medium heat until everything is piping hot and ready to eat.

It seems there will always be an ongoing debate about whether or not Chicken Soup has any true medicinal benefits; especially in regard to the common cold. There are a few studies that claim that it works and just as many that refute those claims. Do I personally have any scientific proof that chicken soup can cure what ails you?  Nope.  Is it warm and rich and comforting when you're just not feeling well?  It sure is for me.

Sooo..... All I have to do now is figure out a way to convince the Carnegie Deli to deliver a couple hundred miles away! I suppose I could throw in a slice of their incredible New York Style Cheesecake to make it worth their while.  Do you think $20 is a big enough tip?

Traditional Yiddish Brisket

There are a million recipes for Yiddish or Jewish Brisket.  I learned mine from the mother of a childhood BFF.  It's slow-cooked with garlic, carrots, parsnips, onions, good old Heinz Ketchup (yes, ketchup) and some fresh Dill. The long, slow cooking insures a tender, tasty Sunday (or anytime) supper.

Ingredients:

• 6 to 8 pounds flat cut Beef Brisket (please do not use "corned beef")
• 3 to 4 Lg Cloves of Garlic, roughly chopped
• 7 to 8 Carrots, peeled and cut into large pieces
• 3 to 4 Parsnips, peeled and cut as you did the carrots 
• 2 to 3 Lg Onions, sliced about 1/4" thick
• 2/3 Cup Ketchup
• A couple of dashes of Worcestershire Sauce 
• 5 to 6 Bay Leaves
• Small bunch of Ffresh Dill Fronds, chopped fine (optional) 
• Kosher Salt and Fresh Cracked Black Pepper
• Flour for dredging

Preparation:

Preheat the oven to 375 degrees F.

Rub the garlic cloves into the roast, or cut slits and insert directly into the meat. Combine a couple of teaspoons each, salt and pepper with flour (a large plastic bag works well) and coat the brisket with this mixture.

Place the carrots, parsnips and onions in the bottom of a large Dutch oven (a heavy enamel or cast iron pot is best for even heat distribution). Add some salt and fresh ground black pepper and the bay leaves. Place the brisket, fat side up, on top of the bed of vegetables. (I like to lightly score the fat to prevent the meat from shrinking as much) Mix ketchup and worcestershire together and pour over the meat. Sprinkle the dill (if using) on top.

Add enough water or beef broth to cover the vegetables about half way -- you want to allow for some steam to soften and moisten the meat, but not enough to "boil" the meat. Cover pan.  Place in oven at 375 degrees F for about 15 minutes. Reduce heat to 325 degrees F and roast for about 40 minutes per pound of brisket, or until the meat is basically falling apart. (approx 5 to 5and 1/2 hours for 6-8 lbs) I check every now and then to make sure there is still enough liquid. If needed, add a little more water or broth.

Let the meat rest for 10 minutes after removing it from the oven. I serve the sliced brisket and lots of the yummy sauce with buttered egg noodles or cooked, buttered white rice.  Potatoes can be substituted if you prefer.

8 servings