This month’s Kosher Connection LinkUp is dedicated to Gil Marks (Yitzchak Simcha ben Baila) May he have a speedy recovery, and may he share his foodie words of wisdom and history with us all for many years to come, til 120!
I really missed you at Kosherfeast and Kosherfest this year. I know it was because you aren’t feeling well, but I have to say these events weren’t the same without you. I remember the first time I met you – it was at a Kosher Food and Wine Expo. I think it was last year or maybe 2 years ago. I remember I asked Alessandra Rovati to introduce me to you because I was too nervous to introduce myself. I shouldn’t have been, but what did I know? I only knew that you were known as ‘ the walking, talking encyclopedia of food history’. Since then we have talked a little here and there, and I will never forget how you brought back from Israel 5 huge commercial size packages of Ceremonie Tea (my all time favorite tea) for me so I didn’t have to pay extra for shipping.
To hopefully help you feel a little better, I wanted to post a recipe of a soup I made with you in mind. It’s a light and healthy soup, mild in flavor, with lots of vegetables, bite size meatballs, and wild rice. It’s a one-pot meal, easy to make, easy to eat.
The twist in this recipe is instead of using breadcrumbs to bind the meatballs, I used oat flour. I thought you might find that interesting. Let me give you the recipe.
For the Meatballs:
1 lb lean ground meat (I used veal)
5 T oat flour
2 meduim eggs
pinch of salt
1/4 tsp of pepper
scant 1/4 tsp rubbed sage
scat 1/2 tsp tarragon
1/2 tsp garlic powder
Combine all of the above ingredients well but take care not to overwork the meat. Cover and set aside til ready to form into meatballs.
For the Soup:
1/2 meduim onion (diced small)
1 parsnip (peeled and cut into half longways, then cut into half-moons)
1 turnip (peeled and diced small)
3 stalks celery (chopped small)
1 small squash (peeled and cut into 1/4in pieces)
4 stems each of parsley and dill (use only the leaves and rough chop a few times)
2T olive oil (for sauteing)
1 tsp black pepper
1 tsp porcini powder
2T garlic powder
1/2 C dry red wine
1/3 C orange juice
1 C wild rice (I used Lundberg’s Wild Rice Blend)
1) Heat the olive oil in a 6 qt stock pot and add the onions, carrots, celery, turnip and parsnip. Cook on a mid-high flame, stirring frequently, til onions start to turn clear and the vegetables soften just a little.
2) Lower flame and add the squash, parsley, dill, salt, pepper and dried herbs and spices. Stir well and then add the orange juice and red wine. Leave this mixture simmer for about 20 minutes.
3) Add cold water til 2-3 inches from the top of the pot, and raise flame to high. When the water is boiling, add your wild rice, then reduce to a simmer. Using a three-fingered pinch, take a small amount of the meatball mixture. Using the palms of your hands, roll into balls and immediately add to the soup. Leave soup sit for about 5mins, then if you want to stir use a small wooden spoon and stir along the edges of the pot. Do not bring to a rolling boil or the meatballs may break.
4) Cook soup for about 35 mins longer, at a low simmer, or until rice and vegetables are soft but not falling apart. Taste and add more seasonings if desired. This soup is deliberately mild in flavor to tempt more sensitive palates.