We also converted the Mango Chicken Salad into Island Rice with Chicken and I realized what this was missing: ginger!! Will fix soon. But now, lets talk about today!
Anyway, the menu for 6 people is as follows:
Kale Chips and Cheese for a cocktail-hour style snack
Matzoh Ball Soup
Gefilte fish, Russian smoked fish, some sort of matzoh ball cake as appetizers
A beef round eye roast (courtesy of Boyfriend) with roasted potatoes, asparagus and a green salad for a main course
Matzoh banana/chocolate/walnut bites and macaroons with fruit as dessert.
As a bonus, a friend of mine from England has come to stay with me for the night so I am putting out kale chips for her too. Ok, let's talk Kale Chips!
Here's what you do:
2. Place in metal pans (it doesn't have to be a single layer) and allow to dry.
**Alternately, stick in the oven on the keep warm setting for 20 minutes**
3. Spray (or drizzle) with a ***LITTLE*** olive oil, sea salt, lemon pepper seasoning
5. Be patient it WILL crisp and REALLY shrink.
6. Optional: before the last 5 minutes in the oven, sprinkle on some parmesan cheese. This makes a big difference!!
NYC in springtime is a freakshow of weather, with one day being cold rainy and miserable and the next being beautiful, sunny and heavenly.
Rebecca from England arrived a bit late and wanted to relax a bit so I made her some Pumpkin Cake with coffee and we noshed on the kale chips too. While she rested, I began to make matzoh ball soup.
I used a package mix but added a few enhancements.
From the left: bay leaf, italian seasoning, the soup/matzoh ball mix, olive oil and in the center a carrot, a leftover 2/3 white onion and 2 eggs.
For the soup, I threw in the package mix like the box said but also chopped up this giant carrot (into thirds) and threw in the onion. We have 6 people coming over, so I made 12 matzoh balls in place of the reccomended 9 (why 9?!?). The end result: stay tuned!