The temperature has dropped (again) but we’re back with more conversations about comfort food.
Through the winter months Morning Shift is bringing you the comfort food and the stories behind the dishes with Chicagoans from different backgrounds.
In our latest installment of our comfort food conversations, we talk about Jewish comfort food with Dan Raskin, owner of Manny’s Deli, and which dishes his family indulges in during the cold season.
#OnAir: As the temperature drops — again — we bring you another installment of our winter comfort food series.— Morning Shift (@WBEZmorning) January 12, 2018
Today on the show: Jewish comfort from family-owned @mannysdeli! pic.twitter.com/54VCEo3uZ3
Here are two of our favorite recipes:
2 ¼ cups matzo meal
1/8 teaspoon baking soda
3 ounces’ water
½ cup chicken fat
¾ cup vegetable oil
2 teaspoons salt
1 cup chicken stock
2 teaspoons salt
Blend all ingredients except CHICKEN STOCK and allow to stand at least 15 minutes.
Roll into small balls about the size of golf balls.
Bring a large pot of water half full to a boil and add the chicken stock. Add the matzo balls slowly. Let come to a boil shaking pot gently back and forth every few minutes to keep the matzo boils from sticking. Boil for about 30-40 minutes, until center is done.
1.5 # - 1 ½ inch cube beef clod or chuck, fat trimmed
¼ cup vegetable oil
1 Tablespoon chopped garlic
1 cup chopped onion (large pieces)
1- 28 ounce can ground tomatoes
2 cups water
4 carrots peeled and cut into 2 inch pieces
4 celery stalks cut in 2 in pieces
2 medium size peeled and boiled potatoes cut in 2 inch cubes
3 tablespoons cornstarch
1 ½ oz. cold water
1 teaspoon pepper
2 teaspoons paprika
Heat ¼ cup vegetable oil in a large pan add chopped garlic and large pieces of chopped onion. Cook until soft. Add beef. Cover with ground tomatoes and water. Add salt, pepper and paprika.
Let cook for 15 minutes, add carrots. Let cook for 45 minutes. Add celery. Cover and cook until meat is done about 1 hour. Skim fat if necessary. Add a mixture of 3 Tablespoons cornstarch and 1 ½ oz. cold water well mixed slowly to the pan until sauce is thickened. Stir in potatoes and serve.