For the Jewish singles event, see Matzo Ball. According to Wikipedia, “The Matzo Ball is an annual Christmas Eve nightlife event and party held in a number of major cities in the United States targeted primarily at young Jewish singles and organized by Mazel Events, LLC (previously the Society of Young Jewish Professionals).”
מַצָּה
קניידלעך
マッツォー
What was he cooking?
Matzoh ball soup, apparently!
Matzoh is definitely the food of all time. Some may say that it is the rite of spring. We, the matzohrazzi, decided to photograph and document our matzohbulous Matzoh-making process!
Since we are nearing the time of the cherry tree festival, here is a matzoh haiku:
Matzoh Matzoh Mat
Zoh Matzoh Matzoh Matzoh
Matzoh Matzoh Mat
In Japanese:
マッツォー マッツォーマッツ
ォーマッツォーマッツォーマッツォー
マッツォー マッツォーマッツ
We realized that there is no kanji character for matzoh, so here is Jasper’s artistic interpretation:
and a heaping spoonful of enthusiasm, and you get a lesson in making latkes.
Once again, thanks to Jasper and Tyler for documenting this edition of Eclectic Home Cooking 101 in my small but sturdy kitchen.
INGREDIENTS:
8 potatoes
2 onions
2 eggs
1 tsp salt
½ tsp pepper
6 tbsp flour
1 cup vegetable oil
PLAYLIST:
Hermeto Pascoal
While his music can get pretty loud and crazy at times, Hermeto Pascoal’s music is really interesting harmonically and rhythmically, and combines many different kinds of Brazilian music with jazz.
Emilio Solla
Versed in many different styles from Argentina and elsewhere, Solla’s music is textural, intricate, and beautiful, with a fair amount of complexity and sophistication.
Maria Schneider
One of the most prolific big band composers of the current era, Maria Schneider’s music is forward-looking and hopeful, always with an underlying touch of elegance.
HOW IT’S DONE:
Peel the potatoes, then grate them into a large bowl.
Chop the onion into thin (but not too thin) pieces. Jasper: “The hardest part of making the latkes was cutting the onions and trying not to cry!”
Mix the onions with the grated potatoes.
In a separate bowl, beat the eggs and add the flour. Add pepper and salt.
Combine all the ingredients into a large bowl and mix.
Put a pan on the stove.
Scoop some latke batter and put it on the pan. TIP: use an ice cream scoop. Then pat it down. It doesn’t have to be a perfect circle!
After a while, flip the latke over to cook the other side.
Tyler says, “The part I think I struggled with most was knowing how much time to let the latkes bake so they’re not over or undercooked.”
When the latke is done, put it in the oven to keep it warm.
Repeat until the batter is all gone.
TIP: Combine and conquer. You can scoop multiple latkes into the oven at a time!
Serve with applesauce or sour cream (or both)!
THE RESULTS:
“I love latkes because they are delicious (of course) and go so well with many different toppings,” says Jasper.
Tyler says, “One of the reasons I love latkes is my aunt always makes them for my family during religious holidays (I am Jewish) so when I eat them that’s what I associate them with. I also just love the taste of latkes, especially with apple sauce.”
Jean Zimmerman 