Kenny & Ziggy’s owner Ziggy Gruber is a third-generation deli man. His grandfather, Max, immigrated to the U.S. from Hungary, landing on New York’s Lower East Side. In 1927, he opened a Jewish deli there, where Ziggy’s father, Gene, worked from an early age. Ziggy learned the deli business from both his grandfather and father, opening his own in Los Angeles and, eventually, in Houston in 1999 with partner Kenny Friedman.
Now with two locations, Kenny & Ziggy’s continues the New York Jewish deli tradition by serving classics, such as pastrami sandwiches, knishes and this chicken matzo ball soup, the ultimate dish for Passover or whenever the mood strikes.
CHICKEN SOUP
1 whole chicken
3 stalks celery
1 large whole onion, unpeeled (find one with a firm, golden-brown peel)
2 large whole carrots, peeled
Kosher salt to taste
1/4 teaspoon pepper
1 bunch dill, cleaned and tied with a string
1 bunch parsley, cleaned and tied with a string
Instructions:
Place all ingredients in a pot and cover with water.
Let soup simmer for 1 hour and 15 minutes.
When chicken cools, cut into bite-size pieces. You can add it to the soup, just before serving, or save it for chicken salad.
Strain the soup, and discard everything solid except for the carrots and celery.
Add salt and pepper to taste. Slice carrot and celery, then toss into soup. Add matzo balls (recipe follows). Add chicken pieces if desired.
MATZO BALLS
4 large eggs
1/3 cup schmaltz (rendered chicken fat)
1/4 teaspoon plus 1 tablespoon salt
1/4 teaspoon freshly ground black, or even better, white pepper
1 1/3 cups matzo meal
Instructions:
Crack the eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, and add the 1/4 teaspoon salt, pepper.
Stir in the matzo meal, and then mix vigorously with a wooden spoon until completely blended and very stiff.
Let stand for 30 minutes. It can be refrigerated, covered with plastic wrap, until ready to use. Up to 8 hours.
Fill a large, wide pot three-quarter full with water. Add the remaining 1 tablespoon salt and bring to a boil over high heat.
Wet your hands with cold water so the batter doesn’t stick to them, then holding and rolling the mixture between your palms, shape it into perfect balls about 1 1/4 inches in diameter. They will double in size when cooked.
Gently place the matzo balls in the boiling water. When all have been added, decrease the heat so the water simmers briskly but isn’t at a rolling boil, when the pot is covered. Cook for 25 minutes, preferably without removing the pot lid.
More Information
Kenny & Ziggy’s 2327 Post Oak Blvd. (Galleria) ★ 713-871-8883 ★ 5172 Buffalo Speedway ★ 832-767-11336 ★ kennyandziggys.com
Remove the cooked matzo balls with a slotted spoon. Serve in hot chicken soup.
Serves 6-8
From Ziggy Gruber, executive chef of Kenny & Ziggy’s
"ball" - Google News
November 01, 2020 at 07:00PM
https://ift.tt/2HSKTbq
Houston Recipes: Ziggy Gruber's Matzo Ball Soup from Kenny & Ziggy's - Houston Chronicle
"ball" - Google News
https://ift.tt/39CKzGV
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update
No comments:
Post a Comment