Rosh Hashanah Cooking
This week, Jewish people in New York City and around the world will celebrate Rosh Hashanah, the start of the Jewish New Year. Like most holidays, families will celebrate around the dinner table. Jack Lebewohl, the brother of the Second Avenue deli founder and the father of the two current owners, and executive chef David Teyf show how to make some traditional foods. Recipe for Gefilte Fish Serves 12 For the Gefilte Fish:
1-1/2 pound fillet of whitefish 1-1/2-pound fillet of carp or pike
(at a fish store, ask for a whole fish, filleted and skinned. Retain the heads and bones. Many stores will also grind the fish for you).
2 large onions (about 2 cups when grated; don’t tamp it down)
1 stalk celery
½ medium carrot
6 eggs, beaten
4 tsp sugar
2-1/2 tsp salt
3/8 tsp pepper
¾ cup corn oil 1 cup matzo meal For the cooking:
Heads and bones from fish
4 medium onions, peeled and quartered
2 stalks celery, trimmed and chopped into 3-inch pieces
2 medium carrots, peeled 1. In a food processor or grinder, grind fish (refrigerate heads and bones for later use), 2 onions, 1 stalk celery, and half a carrot. (If you use a food processor, make sure you leave no large pieces of fish or bones; you may want to transfer the mixture, bit by bit, into a wooden bowl , and go over it vigorously with a hand chopper).
2. Place fish mixture in a large bowl, and add eggs, sugar, salt, pepper and corn oil, mixing thoroughly with a wire whisk. Stir in matzo meal, and continue to mix until everything is thoroughly blended. Refrigerate for 1 hour or more (longer, even overnight, is better).
3. Fill 2 large stockpots three-quarters full of water, and bring to a vigorous boil. In each, throw in half the fish heads and bones, 2 onions, half the celery, and a carrot. Divide batter into 12 patties of equal size. (Don’t worry that your batter is a little loose; it has to be that way to keep your gefilte fish light). Transfer each patty to a large cooking spoon, shape into an oval and very gently lower it into the boiling water. Put 6 in each pot. Lower heat and simmer for 1-1/2 hours. 4. Remove fish balls and carrots from pots, and refrigerate on a covered plate. Discard everything else. Serve chilled with red and/or white horseradish. Slice carrots for garnish.))
