Passover and a house full of company arrive next week, so today’s chores involve cooking. Lots of cooking. I’ve just printed out a bunch of Passover recipes to peruse, but the most pressing task is the chicken soup. I make my matzah ball soup (and matzah balls) from scratch, and the soup must be made in advance – so that it can be strained, cooled, de-fatted, and frozen to keep until next week. I can’t stand fatty chicken soup!
Also on today’s cooking list is the brisket . . . not that salty, overcooked shoe leather that passes for brisket in most families. No, this is adapted from David Rosengarten’s Wagyu (Kobe) brisket recipe. I know, I know, you’re screaming, “Kobe brisket? Are you crazy? It costs a fortune!” Actually not. The cheaper cuts of Kobe beef (brisket, chuck, etc.) are only a dollar or two more per pound than regular beef. When cooked, the cheap cuts of Kobe beef are unbelievably good. Trust me! Look for the recipes on The Need To Feed.
In the meantime, I need to review what I need for the ceremonial meals (Passover seders) and make my grocery list. My favorite aunt gave me her recipe for doctoring gefilte fish, and I need to get that going, too. The housekeeper will come twice this week; once to clean, wash and polish everything in the breakfront, and once to clean the house. I have no idea whether WineGuy’s family will be staying here – my parents and brothers won’t come. Last I heard, the in-laws had made reservations to stay at some crappy motel 30 minutes away. Don’t ask, don’t tell, I suppose.