RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Soup: Shiitakes & Asparagus in Tomato Broth - meat
Although the directions say you can make the matzo pasta a day in advance, every other aspect of this recipe is last minute. I don't know what kind of help Susser has in his kitchen during any of his seders. I want to think dishing out the food -- not cooking -- when the first part of the seder is over. I find the egg, Hillel sandwich etc. can only stave off hunger for so long. However, I think it would be a great mid-week recipe served with a do-ahead matzo kugel or meat entree. I know kosher-for-Passover noodles are sold which makes this recipe a possibility for people who don't want to make their own pasta. There is a section which may confuse some people. I know I was confused. Below the instructions for the pasta, there is a list of ingredients written in paragraph form which seems to be a recipe for a fresh salsa. There are no instructions for what to do with this fresh salsa. Do we put it in the soup as a garnish? Do we toss it with pasta, if serving matzo pasta as a separate entree? I have double-checked the posting from the MIAMI HERALD and no explanation is supplied. This post preserves the mystery recipe section, but identifies it as such. Sorry for any confusion. Karen Selwyn * * * * * * * Shiitakes and Asparagus in Tomato Broth with Matzo Pasta 1 tablespoon olive oil 1 cup thinly sliced shiitake mushrooms 1 cup peeled, 2-inch pieces asparagus 1 teaspoon chopped garlic 3 tablespoons peeled, seeded, diced tomato 2 quarts chicken broth 1/2 pound Matzo Pasta (recipe follows) 1 teaspoon coarsely ground pepper Kosher salt 2 tablespoons chopped flat-leaf parsley Put a large pot of salted water on to boil. In another large pot, warm the olive oil over medium heat. Saute the mushrooms for 1 minute. Add the asparagus and cook 1 minute more. Add the garlic, tomato and broth, bring to a simmer, and cook 3 to 4 minutes. Meanwhile, cook the pasta in the boiling salted water (see pasta recipe)and drain. Add the pasta to the broth, season to taste with salt and pepper, garnish with parsley, and serve. Makes 8 servings. Matzo Pasta You can make and refrigerate the cut, uncooked dough, tightly sealed, up to 24 hours ahead of time. 2 cups matzo cake meal 6 large eggs 2 tablespoons olive oil 1 pinch kosher salt 1 pinch freshly ground black pepper Pour the matzo meal into a large mixing bowl. Make a well in the center, add the eggs, and mix for 1 minute with a wooden spoon. Add the olive oil, salt and pepper and continuing mixing until the dough binds together. Turn the dough out onto a work surface dusted with matzo cake meal and knead for about 10 minutes, until smooth and shiny. Cover with a slightly moist towel and let it rest for 20 minutes. Adjust a hand-cranked pasta machine to the widest setting (usually No. 1). Cut the dough into 3 pieces. With a rolling pin, roll each piece into a rectangle that's thin enough to go through the machine. Crank the dough through the machine; adjust it to the next setting (No. 2) and crank it through again. Fold the dough into thirds and crank it through on No. 1, followed by No. 2 and No. 3. Fold it into thirds once more, and crank it through each setting, beginning with No. 1 and ending with No. 4. Using the pasta machine's cutting blade, cut the dough into linguine-size stripes. To cook the pasta, bring a large pot of salted water to a rapid boil. Drop the cut pasta into the water, let it come back to a boil, and lower the heat to a simmer. Cook for 2 to 3 minutes, until the noodles rise to the surface. Drain and serve immediately. Makes 8 servings. Combine 1 cup chopped flat-leaf parsley, 1/4 cup chopped cilantro, 1/2 cup diced radish, 1 tablespoon minced jalapeņo pepper, 1/4 cup diced red onion, 1 1/2 tablespoons fresh lime juice, 1/2 tablespoon grated lime zest, 1/2 tablespoon extra-virgin olive oil and kosher salt to taste in a non-aluminum container. Chill for at least 1 hour or as long as overnight. Makes 8 servings. Source: "Tasting Freedom" Alan Susser MIAMI HERALD (on-line edition), 4/2/98
