2 dozen brown eggs, free-range if possible, with a pull-date close to  today

generous pinch of kosher salt

1. Place the eggs in a deep saucepan  or a Dutch oven. Fill pot with water, covering the eggs by at least one inch of water. Add a generous pinch of kosher salt to the water.
2. Bring the pot to a rolling boil, then remove from the heat. Let the pot sit for 18 minutes.
3. Fill a large metal bowl with ice and water  and place the cooked  eggs in the ice-bath  until they are completely chilled.
4. Crack the eggshell all over and peel. Rinse under cool water and pat dry.

Yield:  Makes about 20 medium-sized matzah balls.

1/4 large white onion, roughly sliced

1/4 cup fresh curly parsley

8 large eggs, separated

2 teaspoons salt

Dash cayenne pepper

2 tablespoons schmaltz (chicken fat; I use what I skim from defatting chicken soup)

1 1/2 cups matzah meal

7 cups gluten-free vegetable stock (or water, if no stock on hand)

Safflower oil

Special equipment:  food processor, whisk, electric mixer

1. Place the onion slices and parsley in the food processor. Pulse briefly until until and parsley are minced together. Place this mixture into a large mixing bowl.
2. Add the egg yolks, salt, cayenne pepper, and schmaltz to the onion-parsley mix and whisk together.
3. In another large bowl, beat the egg whites until they hold stiff peaks.
4. Fold 1/3 of the egg whites into the egg yolk mixture until barely combined. Continue folding the egg whites into the egg yolk mixture until the two are just combined.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least two hours.
6. In a large pot, bring the vegetable stock or water to a boil. Moisten hands with a little safflower oil and roll the matzah mixture into 1-inch balls (about the size of a walnut). Gently drop each ball into the boiling stock. After all the balls are formed, return the stock to a boil, reduce heat to medium. Cover and simmer for 35 minutes. Remove matzah balls with a slotted spoon and serve warm in chicken soup.

Note:  You may serve the matzah balls in the same stock in which they were cooked, but the soup will be cloudy. I recommend heating up a separate pot of chicken soup while you’re forming and cooking the matzah balls. You can cook carrots, celery, and/or parsnips in the chicken stock to serve with the soup.

I see you scratching your head, asking “what is Hoppin John?” According to The Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker (Simon & Schuster, 1997), Hoppin John is a pilau, a rice dish made with meat or vegetables. The dish is actually Middle Eastern in origin and migrated to France in the Middle Ages. When French Protestants came to America, they brought along their pilau, where it blended with rice dishes particularly from the Carolina Low Country. The result was a uniquely American pilau, or pilaf, featuring black-eyed peas. According to Southern tradition, eating Hoppin John on New Year’s Day ensures a prosperous year filled with luck.

3 T olive oil

2 large, white onions, diced:  3/4 of this is for cooking and 1/4 is reserved for garnish

4 stalks celery, diced

2 green peppers, diced

1 small habanero pepper, ribs & seeds removed, minced

2 T minced garlic

2 lb black-eyed peas, soaked overnight and rinsed

2 lb smoked turkey sausage, quartered lengthwise and sliced into small pieces

1 quart chicken stock

1 quart vegetable stock

1 15-oz can Ro-tel diced tomatoes with mild green chilies

2 bay leaves

2 t dried thyme leaves

1/4 t cayenne pepper

Salt, black pepper to taste

3 lb ground beef

3 t butter

3 cups uncooked long-grain white rice

2 large, fresh tomatoes, cored and chopped

hot sauce

1. Heat the olive oil over medium-high heat in a heavy 9-quart soup pot or Dutch oven. When the oil is hot, but not smoking, add the cooking onions and saute, stirring occasionally.
2. When the onions are translucent, add the celery, green pepper, habanero pepper, and garlic and cook for 5 minutes.
3. Add the black-eyed peas, sausage, chicken stock, vegetable stock, canned tomatoes, bay leaves, thyme, cayenne pepper, and seasonings to taste. Stir well.
4. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for at least one hour, stirring occasionally, until the peas are creamy and tender.
5. While the beans are cooking, prepare the rice. In a medium saucepan, bring 6 cups of water and butter to a boil, and add a large pinch of salt. Add the rice, turn the heat to low, cover the saucepan and let the rice cook undisturbed for 25 minutes. If the rice finishes cooking before the peas, keep it covered and warm until the peas are fully cooked.
6. While the rice is cooking, prepare the beef:  heat a large saute pan on medium-high until the pan is hot. Add half of the ground beef, season with salt and pepper to taste, and saute until no longer pink; drain the fat off this mixture and reserve in a covered bowl. Repeat for the remainder of the ground beef. Once all the beef is cooked and drained, cover and keep warm until service.
7. Place the chopped, fresh tomatoes in a serving bowl; place diced onions for garnish in another serving bowl; put both on the table along with your favorite hot sauce.

To serve:

Place a 1/2 cup cooked rice in a large soup bowl. Put 2 ladles of Hoppin John over the rice and add as much broth as desired. Add about 1/2 cup of ground beef over top of all. Serve with chopped fresh tomatoes and the diced onions for garnish. Add your favorite hot sauce if desired.

Serves 10-12.

INGREDIENTS FOR BROTH

2.5 lb beef neck bones

2.5 lb beef marrow bones

3 lb beef brisket

2 small yellow onions

2 2″-long pieces of ginger

2 1.5-oz packages phô spice seasoning (available at an Asian market): consists of star anise, whole cinnamon stick broken apart, amomi, fennel seeds, coriander seeds, and cloves

1/2 cup + 1 T salt

3/4 cup + 1 T sugar

INGREDIENTS FOR GARNISHES

2 16-oz packages banh phô noodles, medium size

3 lb mock tenderloin roast (a/k/a boliche or eye of chuck)

1 bunch culantro  (Eryngium foetidum L., Apiaceae): a pungent herb indigenous to continental Tropical America and the West Indies

1 bunch cilantro

1 bunch Thai basil

1 large sweet onion or 2 scallions

2 limes

1 13-oz Tay Ho brand Vietnamese meatballs

1 package bean sprouts

hoisin sauce

Sriracha sauce

Make the broth:

1. Soak both packages of phô noodles in a bowl of hot water for 45-60 minutes to hydrate them.
2. Put the mock tenderloin in the freezer.
3. Fill a 16- or 20-quart stockpot with 8 quarts of cold water and bring to a boil over high heat.
4. Place both packages of phô spices on a foil-lined tray and toast briefly in the toaster oven until fragrant – 5 minutes or less. As soon as you smell the spices, remove them from the heat.When the spices have cooled a bit, transfer the entire toasted spice mixture to one of the small, muslin bags supplied with the phô spice packages.
5. Rinse off all neck bones and marrow bones in cold, running water.
6. Slice the skin off the ginger and halve lengthwise.
7. Quarter the onions and place them in the unused muslin bag or in a cheesecloth sack.
8. When the pot boils, add the neck bones, marrow bones, spice bag, 1/2 cup salt, 3/4 cup sugar and brisket. Let the liquid come to a boil again and skim the scum off the top as the fat rises. After you’ve skimmed the fat, reduce the heat to medium high for approximately 40 minutes, then reduce the heat again to medium heat and simmer for another hour. Do not cover the stockpot while making phô! During the cooking process, if the soup pot looks like it has lost some volume, add up to another 3.5 cups of water plus the tablespoon of salt and the tablespoon of sugar.

1. While the broth is cooking, prepare the garnishes:  rinse the culantro, cilantro, and Thai basil in cold water. Pat dry and let the herbs continue to air dry. Shred the cilantro and set aside.
2. Cut the onion in half, pole-to-pole, and slice one half very thinly. Mix the shaved onions with the shredded cilantro and set aside.
3. Cut the limes into small wedges (1/8ths) and set aside.
4. Place bean sprouts in a bowl and set aside.
5. Remove the tenderloin from the freezer and slice in half lengthwise. Slice that half into paper-thin slices and set aside for service. Put the remaining half back in the freezer for use later.
6. Slice the Vietnamese meatballs into 1/4″ slices and add to soup pot about 10 minutes before serving, to warm them up.
7. Drain the phô noodles and set aside for service.

To serve:

Place culantro and Thai basil on one serving plate; place limes on another serving plate; and place bean sprouts in a serving bowl. Set all on your table for service along with the hoisin and Sriracha sauces

Make sure the broth is at a rolling boil. Place a hefty handful of phô noodles in a large, wide-mouthed bowl. Microwave the bowl of noodles for 1 minutes, to heat the noodles and warm the bowl. Place 6-7 slices of raw mock tenderloin over the hot noodles and top that with a small handful of the onion-cilantro mixture. Pour the boiling broth over the prepared bowl of noodles, meat, and onions. [Repeat these steps for each bowl served to ensure a hot bowl of phô.]

[A note about using nam pla (fish sauce):  Fish sauce adds salt and a small depth of flavor to Asian cooking but is not called for in this recipe. However, if you like fish sauce with your phô, place a small amount in the bowl of heated noodles before you add the mock tenderloin and onions. Do not put fish sauce into the pot of phô broth.]
Serves 10-12.

2 14-oz cans artichoke hearts, drained and pulled apart

2/3 cup grated Romano cheese

2/3 cup grated Parmesan cheese

2 cloves garlic, smashed

1 10-oz package of frozen, chopped spinach

8-10 leaves of fresh basil

1/2 cup cream cheese

1 cup sour cream

2 cups shredded mozzarella cheese

2 tablespoons fresh lemon juice

vegetable oil cooking spray

1. Preheat the oven to 350 degrees. Lightly spray a 3-quart baking dish with cooking spray and set aside.
2. In a food processor, place artichoke hearts, Romano cheese, Parmesan cheese, and garlic. Pulse  until chopped coarsely. Transfer artichoke mixture to a large mixing bowl.
3. Place frozen spinach in a microwave-safe dish, cover and cook 7 minutes at 80% power. When the spinach is cooked, drain thoroughly in a colander, squeezing out all excess water.
4. Transfer spinach to food processor, add basil and pulse for a few seconds.
5. Add spinach mixture to the artichoke mixture and blend. Stir in cream cheese, sour cream, and mozzarella cheese. Add lemon juice and mix thoroughly.
6. Spoon artichoke-spinach mixture into prepared baking dish.
7. Bake at 350 for 25 minutes, or until cheese is melted and bubbling.

Serve with crackers or pita chips.

2 Tablespoons unsalted butter

2 Tablespoons olive oil

2 large sweet onions, halved and sliced thin

2 cloves garlic, minced

2 cans water-packed artichoke hearts, drained and sliced

6 large russet potatoes (approx. 3 lbs.), peeled

6 ounces Gruyere or Emmental cheese, shredded (1 1/2 cups packed)

1 1/2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

1 1/2 cups heavy cream

2-3 Tablespoons Dijon mustard

1/3 cup Parmesan cheese, grated

1/3 cup panko breadcrumbs

Special equipment:  mandoline or food processor with slicing disk

1. Preheat the oven to 425ºF. Butter a 9×13″ glass baking dish or a 14′ oval gratin dish.
2. Melt the butter and olive oil together over medium high heat. Saute the onions and artichokes together for 3 minutes, then add the garlic. Lower the heat to medium and continue sauteing onions, artichokes, and garlic until the onions are soft. Remove the onion  mixture from the heat and put it in a mixing bowl to cool.
3. Using a mandoline or a food processor fitted with a slicing disk, thinly slice the potatoes (approx. 1/8″ thickness). Transfer to a large bowl filled with enough cold water to cover the potatoes. Stir the potatoes with your hands to rinse them, then drain well. Layer potatoes between paper towels and pat dry.
4. Add the Gruyere cheese, the salt, and pepper to the onion-artichoke mixture and toss well.
5. Layer 1/3 of the potatoes in the bottom of the buttered dish, overlapping slightly. Evenly spoon 1/2 of the onion-artichoke mixture over the potatoes. Add another layer of overlapping potato slices over top, then spoon on the remaining onion-artichoke mixture. Top with a final layer of potatoes, overlapped neatly.
6. Heat the heavy cream in the microwave for 45 seconds or briefly on the stove, enough to warm the cream. Stir in 2 tablespoons of Dijon mustard and mix well. Add more Dijon to taste. Slowly pour the cream mixture over top of the potatoes, making sure to cover all the potatoes.
7. In a small bowl, mix the Parmesan cheese and breadcrumbs together. Sprinkle evenly over top of the gratin. Cover tightly with foil.
8. Bake 40 minutes. Remove foil and bake another 20 minutes more, or until the top is golden and the potatoes pierce easily with a sharp knife. Remove from oven and let cool slightly before serving warm.

Makes 8-10 servings as a side dish.

Note:  If you prefer to use leeks instead of sweet onions, use 6 medium to large leeks (about 1 1/2 lbs). Use the white and light green parts only, trimmed, halved lengthwise, and washed very well. Cut them crosswise into 2-inch pieces.

1 16-oz package yellow split peas, sorted and rinsed

2 cups diced, cooked chicken andouille sausage (each link yields approx. 1/2 cup)

3 carrots, cleaned and sliced diagonally

1/2 cup diced onions

2 ribs celery, cleaned and diced (may include leaves)

2 cloves garlic, minced

1 bay leaf

1/4 cup chopped fresh parsley (12-15 sprigs)

1 tablespoon kosher salt

1/2 teaspoon fresh ground pepper

pinch of each: thyme, marjoram, tarragon

3 cups chicken stock

3 cups water

croutons (optional)

Special equipment: minimum 4-quart slow cooker

1. Sort and rinse the green split peas. Place them into the slow cooker first.
2. Place the chicken andouille sausage in an even layer over the split peas. Then layer the carrots, onions, celery, garlic, and fresh parsley in the slow cooker in that order. Do not stir or mix!
3. Add the bay leaf, kosher salt, ground pepper, and the pinches of the dried herbs (thyme, marjoram, tarragon). Do not stir or mix!
4. Pour chicken stock and water gently over the layers.
5. Cover and cook on LOW for 8-10 hours (or HIGH 4-5 hours) until peas are soft. Remove the bay leaf.
6. Either mash the peas to thicken the soup or roughly blend with an immersion blender. Stir and serve with croutons or a hearty loaf of bread.

Yield: 10 cups, approx. 8 servings

4 tablespoons olive oil, divided

3 large yellow onions, thinly sliced

1/4 cup maple syrup

1 1/2 tablespoons grated fresh ginger

1/2 teaspoon, rounded, curry powder

small pinch red pepper flakes

2 large apples, peeled, cored, and diced

15-ounce can pumpkin

juice of 1 orange

3 cups milk

kosher salt and ground black pepper, to taste

8 small toasts or crackers

Special equipment:  immersion or standard blender, or a food processor

1. In a large skillet over medium-high heat, combine 2 tablespoons of olive oil and half of the onions. Sauté until the onions are very soft and lightly browned, approx. 5 minutes.
2. Add the maple syrup and ginger. Reduce heat to medium-low. Continue cooking, stirring often, for 10 minutes, until the onions are thick and caramelized. Set aside caramelized onions for a garnish.
3. While the maple-onion mixture is cooking, prepare the soup. In a 4-quart Dutch oven, over medium-high heat, add the two remaining tablespoons of olive oil, the remaining onion, curry powder, red pepper flakes, and the apples. Sauté until the onion is tender, approx. 5 minutes.
4. Stir the pumpkin and the orange juice into the onion-apple mixture. Using an immersion blender (or you may transfer everything to a blender), add the milk and purée until smooth. Return the soup to the pot and reheat to a gentle simmer. Season with kosher salt and black pepper, to taste.
5. To serve, ladle the soup into a bowl. Top each serving with two crackers or toasts and arrange some of the maple-onions over the toasts.

Serves 4.

4 tablespoons caster (superfine) sugar

8 tablespoons red wine vinegar

4 red onions, halved and sliced thin

14-16 oz. baby spinach, washed and dried

3 cans mandarin oranges, rinsed and thoroughly drained

1 cup pine nuts, toasted

Extra-virgin olive oil

Sea salt and pepper to taste

1. In a large, glass mixing bowl, stir the sugar into the vinegar until fully dissolved. Add the sliced onions and mix well. Let the onions marinate for 20-30 minutes. Reserve the marinade.
2. In a jumbo-sized salad bowl, toss the spinach with the toasted pine nuts and mandarin oranges.
3. Using a slotted spoon, remove the onions from the marinade. Add the onions to the salad.
4. Make a vinaigrette, starting with a 1:1 ratio of olive oil to the vinegar marinade. Measure the remaining marinade and place in a container that has a tight-fitting lid. Add an equal amount of olive oil; cover the container tightly and shake to blend. Add a small amount of freshly ground black pepper to taste. Pour the dressing over the salad and finish with a generous sprinkling of sea salt.

Serves 16.

2-3 bunches of kale

olive oil

sea salt or kosher salt to taste

1. Preheat the oven to 450ºF.
2. In one hand, hold the base of the kale by the stem. With the other hand push the leaves off the stem. Break or cut the leaves into small pieces and place in a roasting pan.
3. Toss the kale with 1-3 tablespoons of olive oil, depending on quantity.
4. Roast, uncovered, in the oven for 5-10 minutes, until the leaves start to turn crispy, stirring occasionally.
5. Remove the kale from the oven and immediately season with salt to taste.

Note:  You can roast many other vegetables this way, including asparagus, green beans, and mushrooms.