I watched The French Cooking Academy Video on Stuffed Turnips with Mushrooms. The recipe seemed pretty easy to follow along with and it came out surprisingly delicious. I have to say these turnips are the most delicious turnips I’ve ever eaten. I ended up with a little extra filling that I will save for an omelet.
Ingredients for around 4 servings
1 lb turnips (4 turnips – washed, peeled and maybe slightly sliced so they are flat on the bottom or just peel them that way.
6 oz mushrooms – cleaned – chopped fine
1 shallot – peeled – chopped fine
1 cup vegetable stock (maybe slightly more if your turnips are bigger)
2 Tablespoons butter ( I used one salted and one unsalted)
2 teaspoons bread crumbs (maybe more if your turnips are bigger)
Directions
Oven needs to be set to 410 degrees F.
Hollow out the turnips.
I used a paring knife and cut a lid for each turnip and dug in with a measuring teaspoon to hollow it out. YOU NEED TO SAVE THE TURNIP INSIDES FOR THE FILLING.
Turnips need to be blanched now to remove bitterness.
They willl need 2-3 minutes depending on size.
Remove from water after blanching.
Turnip middles need to be either chopped well.
They go with a Tablespoon of butter on medium heat for around 5-6 minutes and then put to the side.
Your mushrooms and shallot needs to be chopped small just like the turnip middles. They now go in a pot on medium heat with a Tablespoon of butter for around 6-8 minutes or until all the moisture from mushrooms is gone.
The cooked turnip middles and the mushroom mixture get mixed together and stuffed into the mushrooms.
Pour a spoonful of stock into each turnip. ***(small turnip a teaspoon more if the turnip is bigger)***
Top each of the mushroom fillings with crumbs.
Put a spoonful of stock over each mushroom (again).
Pour up to a 1/2 cup of stock into the pan to steam and flavor the turnips.
Most turnips will need 25 minutes in the 410 degree F oven you can check with a toothpick, fork or knife.
ENJOY!
Turnips Stuffed with Mushrooms
A Special THANKS to The French Cooking Academy For showing me how to make these delicious amazing turnips!
The dough for these ravioli is based on hand rolled ravioli by Cooks Illustrated Magazine. I did that recipe and had trouble with it due to not using the brand flour they recommended (King Arthur). They did explain that all brands of flour are ground different so you will have a different result with each brand of flour. I’ve found that with other brands that you might need up to 1/3 cup more flour. I do love the recipe very much because it’s easy to hand roll pasta this way and you don’t have to mess with a machine. I did add salt to the original recipe because I felt it needed a small amount of salt. I happened to have spinach and delicious Taleggio cheese to use at home so that is what I filled them with. You have many choices of sauce that would work well with these ravioli. You could do browned butter, a thin white sauce laced with parmigiana, a tomato sauce, a meat sauce. I did something different but delicious. I used some of my tomato sauce. I added the drained spinach water that had lots of flavor in it and I also added the leftover spinach Taleggio ravioli filling to my tomato sauce and it tasted great and went well with the ravioli. This recipe make 12 big ravioli. My idea of serving size will differ from your idea of serving size. I think about 2 ravioli (to be eaten as a starter or side) is a serving but my husband would say that he needs at least 5 ravioli…. see what I mean? This recipe makes 12 big ravioli…Serve it the way you want.
Ingredients for around 3 servings
2 eggs
3 egg yolks (one white needs to be save and mixed well to seal ravioli)
1 cup all purpose flour plus extra to roll *****(with some brands of flour I’ve found that you might need up to 1/3 cup more flour*****)
1 Tablespoon extra virgin olive oil
2 pinches sea salt
2 Tablespoons extra virgin olive oil (filling)
9 oz spinach (filling)
3 1/2 oz sweet onion – sliced extra thin..slightly chopped (filling)
1 garlic clove – ground to paste or microplane (filling)
ground black pepper to taste (filling)
ground sea salt to taste (filling)
2 pinch ground white pepper (filling)
few grates fresh nutmeg (filling)
1 crushed dried Calabrian chili or a pinch of dried crushed red pepper (filling)
4 oz Taleggio cheese cut in small pieces (filling)
1/4 cup semolina flour or corn meal for laying the ravioli before you cook them
Directions
Heat up a big fry pan on medium high heat with 2 Tablespoons olive oil. When the oil is hot add the onions. They will cook up like in a minute if you sliced them thin. Then add the spinach and then add the garlic, salt, peppers and nutmeg. Add the Taleggio last and take off heat and place spinach mixture in a colander that is over a bowl to drain. Put this to the side.
Make dough.
Either by hand with a fork with a bowl or in a food processor. Combine eggs, yolks, flour (you might need up to a 1/3 cup more), 1 tablespoon olive oil and 2 pinches sea salt. Mix well till it feels like a smooth ball. Cover with plastic wrap and let it rest 20 minutes.
Either roll on a rolling mat or a large cutting board. Cover surface with some extra flour and add a small amount of flour to the top of dough so that the dough doesn’t stick to it. Also you need to line some sheet tray(s) with parchment paper and put a semolina (or corn meal coating for your ravioli to rest on.
Ok now roll out some or all of the dough very thin. You can make them any shape or size you like. Mine were 3 1/2 in ch circles)
Now you use your reserved egg white to use like glue for the ends of your raviolis. Use either a pastry brush or your finger to paint on the egg white on the edges of the pasta. Filll with about a tablespoon of filling (drain the filling as you go). Slightly stretch the top layer like a pizza dough because it needs to be slightly bigger to fit over the filling. Pinch the edges together with your finger or a fork. Each ravioli needs to be placed on a semolina (or corn meal) lined pan or even a towel.
Gently boil the ravioli in either salted water or sauce. They cook up very fast like 1-2 minutes a side. I cooked mine in my tomato sauce (recipe on site) that I added the spinach water and leftover spinach filling. Topped them with some grated parmesan cheese.
I saw this amazing looking crisp disk of a crepe in Food and Wine Magazine by chef Dominique Crenn. It was over vegetables in a green sauce and I knew that I wanted to try this recipe. After I read the recipe I had to come up with changes for several reasons. I had to make a different crepe for allergy reasons. I also made a different puree because for an unknown reason maybe a misprint? Maybe a different quality of produce? It didn’t work out for me. I had to make the puree with a different flavor and less fat. I substituted regular button mushrooms for the recommended wild mushrooms. I did make a basic dashi instead of a more complex shiro dashi. It came out amazing anyway.
1/2 cup dashi (basic dashi is just bonito flakes boiled with kelp)
1/4 cup unsalted butter
1 cup chopped yellow onion
8oz mushrooms – sliced
1/2 cup peas
1/4 cup dashi
1 teaspoon tarragon
1 teaspoon lemon juice
1/2 teaspoon dijon mustard
Directions
Make crepes.
Either make two big crepes to split or 4 little crepes. Get a fry pan on medium heat with non stick spray. In a small bowl mix together the egg, water, melted butter, flour, pinch salt and mix well. pour half into large fry pan if you are making big crepes or a couple tablespoons if you prefer small crepes. Loosely cover the pan and they cook pretty fast…and might be done in about a minutes. Set the done crepes to the side.
Make the puree.
Get a fry pan and set it on medium low. Melt the butter and add spinach, garlic salt. Cook for about 15 minutes. Blend it up with 1/2 cup of dashi till smooth. Set to the side.
Make mushroom filling.
Melt 1/4 cup butter in a fry pan on medium heat. Add onions. Stir often and cook till onions are beginning to brown (about 8-10 minutes). Add mushrooms and cook till tender (about 6-8 minutes). Add peas and a 1/4 cup of dashi and cook till most of the liquid is gone. Remove from heat and stir in the tarragon, lemon juice and dijon.
Assemble
Spread puree on plates. Fill crepes with mushroom filling and serve immediately.
Mushroom and Pea Crepes over Spinach Garlic Dashi Puree
It’s delicious!
A special THANKS! to Chef Dominique Crenn and Food & Wine Magazine. I would never have thought of lacing dashi into a dish like this. It’s Forking Amazing!
I came across chef Aaron Sanchez’s recipe for Decadent Tequila battered Cauliflower Tacos and as AMAZING as they sound I wanted to make them less (fattening) decadent. By cutting out the tortilla and incorporating that flavor in the batter I cut a little there. I cut way more by eliminating the generous thick smear of chipotle mayonnaise. More decadence was cut when I removed the cheese from the original recipe. The cauliflower still is rich and delicious. It still isn’t diet food but much of the guilt was cut. As far as serving size the original recipe says it is for 4-5 servings. Servings do differ and each cauliflower will differ in size and in denseness. My cauliflower was very dense and I got maybe 40 florets. After they were battered each one seemed very large to me and I thought I got like 10 servings. They still came out very delicious and you will want to eat several. They are very crisp when they are hot but as they cool they don’t stay as crisp but you can bring back the crisp in your oven.
Ingredience for around 7 servings
7 limes (just the fresh squeezed juice)
1 lime – cut into wedges for serving with cauliflower
1 Tablespoon sugar
1 Tablespoon salt (divided into three teaspoons + extra to taste)
2 serrano peppers – sliced extra thin
3-6 rainbow baby bell peppers (they differ greatly in size when in doubt make more because they taste good) – sliced extra thin
1/2 cup flat leaf parsley leaves
1/2 bunch cilantro rough chopped
1 Tablespoon red wine vinegar
1 1/2 teaspoons capers
1 1/2 teaspoons caper brine
1 scalion – rough chopped
1 garlic clove – ground to paste or microplane
1/4 cup extra virgin olive oil
canola oil for frying
1 cup ap flour
1 cup corn masa flour
1 cup corn starch
2 cups club soda
3 Tablespoons silver tequila
1 large head cauliflower – cut into florets
smoked paprika to taste
mild chili powder to taste
ground chipotle to taste (only 99cents at sprouts grocery)
Directions
In a small bowl combine lime juice, sugar, one teaspoon salt. 1 1/2 serrano peppers, baby bell peppers. Leave on counter one hour.
Blend parsley, cilantro, vinegar, capers, brine, scallion, garlic, 1/2 serrano, and one teaspoon salt. Blend till chopped and slowly add olive oil and keep blending. Set to the side.
Get a pot on to fry on medium high heat with the canola oil. You need enough oil to fry up the cauliflower florets. You also need either a cooling rack with something under to catch the oil or a sheet pan with paper towels.
This seemed like too much batter but it wasn’t. In a large bowl combine flours, corn starch, remaining one teaspoon salt and slowly add soda until it looks pourable. You might not need it all.
Be careful frying. Use thongs to dip cauliflower in batter and carefully fry in oil till done. Don’t crowd the pan. They should fry up in 2-3 minutes. Repeat till done.
Sprinkle with salt, smoked paprika, mild chili powder and ground chipotle.
Either dip or toss in chimichurri and top with some lime pickled peppers and wedges of lime.
Tequila Battered Cauliflower with chipotle chimichurri and lime pickled peppers.
YOU and YOURS will ENJOY because these are FORKING DELICIOUS!
A SPECIAL THANKS to chef Aaron Sanchez for sharing his recipe for Decadent Tequila Battered Cauliflower Tacos.
Ramen eggs are very easy to prepare and are delicious! You can enjoy them many ways. You can enjoy them plain, to dress up a vegetable dish, any soup dish, a salad, a burger or sandwich or even a dinner. I didn’t create this recipe but found it on the web years ago and can’t find the same one again to give the author credit. I did find that many recipes are similar. You have some flexibility with the recipe and adjust it to your needs. You cook the eggs the way I did and you just need to remember to marinate the eggs over night in a solution that is 1/3 soy sauce, 1/3 mirin and 1/3 water. I wrote the recipe in 1/3 cup measurements but I used a 1/3 cup dry measuring cup because that is easier to eyeball. It doesn’t have to be exact but the measurements are meant to be even.
Ingredients for 6 servings (I did 7 eggs and it was enough)
Water to cover eggs well in pot
1/3 cup soy sauce
1/3 cup mirin
1/3 cup water
Directions
1- Bring a pot of water to boil with enough water to cover eggs well.
2 – Add eggs slowly with a spoon and don’t drop them in or they will break
I had these plum tomatoes that had to be used so I made a tomato soup. I made it chunky but if you like smooth you can blend, strain and add a little cream if you like. After I made it I thought what can I do to make it more interesting? I thought I’d make grilled cheese ravioli so I did. The soup is far more interesting now. My idea of serving size will differ from your idea of serving size. To me this makes 4 bigger servings or 6 smaller servings.
Ingredients for around 6 servings
2 Tabllespoons olive oil
1 onion – chopped – like pea sized
1 carrot – remove skin, trim end, chop into small cubes like pea sized
3 garlic cloves – ground to paste or microplane
1 1/2 plum tomatoes (they must be super ripe like one day from throw away) – remove the stem button and dice small
14 oz Italian crushed tomatoes
2 cups water
1 Tablespoon vegetable soup base (this adds flavor and also reduces the salt added)
1/2 teaspoon ground black pepper (or to taste)
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon ground white pepper
1 egg
2 egg yolks + one of the egg whites to seal ravioli
1 1/2 teaspoon extra virgin olive oil
pinch sea salt
10 slices American cheese
2 oz butter to fry with
2 Tablespoons corn meal or semolina to rest ravioli on
few squirts of olive oil so ravioli don’t stick
optional a few fresh basil leaves
1/2 cup + 2 Tablespoons flour + extra flour for rolling *****amount of flour may differ slightly because different brands are ground different****It’s possible that you might need 2 Tablespoons less*****Start with 1/2 cup flour and slowly add till dough isn’t too sticky
Directions
In a big mixing bowl add the egg and yolks and mix well. Then add the oil and salt and mix well. Add 1/2 a cup of flour and mix well. You might need up to two tablespoons more flour. Slowly add flour until the dough is smooth and not too sticky. Knead it into a ball pat some flour all over it and wrap in plastic wrap and refrigerate about an hour.
Make soup.
In a sauce pot on medium high heat add the olive oil. When the olive oil is hot add the onions and carrot. Stir Occasionally and cover. This takes around five minutes. Add the garlic, plum tomatoes, crushed tomatoes, water, soup base, black pepper, thyme, salt, basil and white pepper. Bring to boil and reduce to simmer. Let it simmer about 20 minutes.
Roll out ravioli dough.
Cut out a circle and brush it with egg white.
Put about 1/2 a slice of cheese in the lower middle of ravioli. Fold and seal and place on semolina (or corn meal) lined tray.
If you have a dog it might appear by your feet now hoping that you will drop cheese.
Repeat till done. ( made 19 ravioli but I had to roll up scraps and re-rolll the dough..The second dough I couldn’t get as thin or as tender but it still was good)
Boil for one minute.
Fry in butter on both sides for about a minute or until lightly brown and serve with soup.
I guess you might have enough ravioli to give more than two ravioli a person but I thought two was the right size serving. You will have more ravioli than soup if you give two but don’t worry. They are so delicious that the ravioli will go fast. They taste like a grilled cheese sandwich but they are ravioli.
Tomato Soup with Grilled Cheese Ravioli
Add some fresh basil if you have any.
My husband said that he could eat all the grilled cheese raviolis. I hate to brag but they really are FORKING GREAT!
You need a stand mixer bread flour, salt, water and active dry yeast to make these rolls. The dough will be sticky so you need to knead it with extra flour. They come out DELICIOUS! This recipe make 8 good sized rolls.
Ingredients for 8 rolls
3 1/2 cups bread flour plus extra flour for kneading
1 (slightly heaping) Tablespoon sea salt
1 3/4 cups water
1 1/2 pack active dry yeast (around slightly heaping Tablespoon)
A small amount of semolina, corn meal or flour to rest dough balls on so they don’t stick to surface.
Directions
Everything goes in your stand mixer bowl. Mix everything up by hand so you don’t have flour going all over the place. Use your dough hook and set the mixer on medium high for around 5. minutes or until the dough is like elastic.
Get a large bowl and make a nice little bed of flour for your dough ball.
Make the dough into a dough ball. kneading it till it feels like a nice dough ball.
Cover with plastic wrap and leave it sit out 4 hours. Then punch the dough down and knead it into a dough ball. Cover the bowl with plastic wrap and place in the refrigerator for 10 hours.
After ten hours pull out of the refrigerator and punch the dough down and divide the dough into eight by quartering it and cutting each quarter in half.
You need to lay down a large baking sheet or two baking sheets to rest dough balls on. The sheets need either flour, corn meal or semolina on them so your dough balls don’t stick.
The eight pieces of dough need to be kneaded into balls. Place each dough ball on a baking sheet that has either flour, corn meal or semolina on it and let the dough balls double in size.
Preheat your oven to 500 degrees.
I used my very oiled stone to bake the rolls on but I warn you that I took a chance.
Most bread stones can’t take 500 degree heat and might crack or burst. They make bread stones out of iron now that are more durable.
If I didn’t have a stone I would have used my pizza pan lightly sprayed with non stick spray.
Mine were perfect in 11 minutes…timimg might differ slightly.
I was watching chef Richard Blais on the Rachel Ray Show and all the food he made looked and sounded so delicious that I wanted to make it. This was during the coronavirus pandemic and I couldn’t make all his recipes yet but I was able to make his salsa verde and put it on a NY Strip Steak and a day or two latter but it on a salmon and IT WAS FORKING DELICIOUS! I didn’t have carrot tops to add to the recipe but even without the carrot tops it still was amazing. I also enjoy his restaurants. I loved my amazing meal I had at his restaurant in San Diego. I also liked his casual restaurant in Las Vegas called the Crack Shack. A special THANKS to chef Richard Blais for sharing this Forking Delicious Recipe.
ingredients for around 6 servings
1 teaspoon anchovy paste (I filled a teaspoon heaping with anchovies)
1 Tablespoon raisins (I used golden)
1 garlic clove (ground to paste or microplane)
1/2 cup fresh parsley leaves
1/4 cup fresh tarragon
1/4 cup carrot top greens (this I left out because I didn’t have)
1 Tablespoon fine chopped jalapeño
2 Tablespoons capers
1/4 cup extra virgin olive oil
1/2 lemon – (just the fresh squeezed juice)
fresh crushed sea salt to taste
fresh ground black pepper too taste
Directions
Blend and add salt and pepper to taste.
How I made the steak. I salt and peppered it. added a small block of frozen olive oil and vacuum sealed it in a bag. Put it in a 130 degree sous vide machine for three hours. Dried it off with a paper towel (still had paper towels). Fried it in a pan with some canola oil at high heat about maybe a minute on all sides to sear and added salsa verde.
Both dogs were there but it was hard to get my bigger dog in the photo.
Richard Blais Salsa Verde on NY Strip Steak
We all Forking Enjoyed The Richard Blais Salsa Verde on the NY Strip and Latter on Salmon!
A special THANK YOU to chef Richard Blais for sharing his FORKING SCRUMPTIOUS DELICIOUS Salsa Verde recipe!
I’m a fan of celebrity chef Richard Blais. I’ve been to his restaurant Juniper and Ivy in San Diego and his fast casual restaurant Crack Shack in Las Vegas. The food was out of the ordinary and was delicious. I saw him recently on the Rachel Ray Show and wanted to try his recipes. I couldn’t make them all yet but have tried his amazing salsa verde recipe and here is his Tomato Celery Leaf Salad Recipe. I think the only changes I made was to add red onion and the other only change was that I crisped up the chickpeas in the oven and added some powdered hot sauce to them so they didn’t just taste like out of the can. (I’m sure the chef cooks his own chickpeas so they taste better). The dressing I made slightly different because I didn’t have Italian seasoning so I guesstimated my own and added different vinegars. I do note that for most people a cup of celery leaves might mean like from three bunches of celery. I happen to have saved a few celery centers and just got a new one so I had enough. My idea of serving size may differ from your idea of serving size. This makes around 6 small salads that I used as a side dish. It comes out very delicious!
Ingredients for around 6 servings
2 cups cherry tomatoes cut in half (I used a 10oz container)
1 cup celery leaves (for me it was from three bunches)
1 cup garbanzo beans
1 cup toasted walnuts
1/2 cup blue cheese – crumbled or cut in small pieces
1/4 cup fresh basil
1 Tablespoon Italian Seasoning
3 Tablespoons extra virgin olive oil
3 Tablespoons fruit vinegar (fig, pomegranate and red wine are suggested)
Directions in a big bowl add the tomatoes, celery leaves, garbanzo beans, walnuts, blue cheese and basil.
In small bowl add the Italian seasoning, olive oil and vinegar. Mix well and serve with salad or mix into salad as desired.
My version of the dressing was 1 garlic clove (microplane), 1 teaspoon dry basil, 1 teaspoon dry oregano, 1 teaspoon dried thyme,1/4 teaspoon salt, 1/4 teaspoon sugar, 1/4 teaspoon ground black pepper, 3 Tablespoons olive oil, 3 Tablespoons apple cider vinegar and one Tablespoon balsamic vinegar. If you want to crisp up your chick peas you need to slightly dress them with canola oil and I sprinkled mine with powdered Frank’s Red Hot sauce. I put them in a 350 degree oven for around 30 minutes.
The salad came out DELICIOUS!
Richard Blais Tomato Celery Leaf Salad
Special THANKS!!! To chef Richard Blais for sharing his DELICIOUS Tomato Celery Leaf Recipe with us.
To make Forking GREAT Untraditional Masa Matzah Balls you need to Achiote marinate and stew a chicken (4 pounds with skin and bone whole or parts). Stew it with herbs and vegetables. Then chill it over night in the refrigerator so you can scrape off the flavorful fat to make the delicious masa matzah balls. I had enough soup for maybe 4 bowls but after I cooked the masa matzah balls they drank up the soup and became amazing but I was left with only two bowls of soup. So it’s up to you…so you might want to cook off the balls in separate chicken broth so you have all that delicious soup. You will also have plenty of pulled chicken for around 4 dinners and two lunches. I must note that this recipe is not suitable for passover. I also note that my idea of serving size might differ from your idea of serving size. The Masa Matzah Balls come out delicious fluffy and very flavorful. I made 4 large balls because that is the size they normally are but next time I think I’d make 8 smaller balls and freeze my leftovers for another time. This recipe make 4 large traditional sized masa Forking delicious masa matzah balls.
Ingredients for 4 servings (plus extra chicken)
4 lbs chicken with skin and bone (whole or parts)
1/2 achiote brick (half of 3.5 oz brick)
1 cup water
2 Tablespoons canola oil
1 lemon – just the fresh squeezed juice
1 lime – just the fresh squeezed juice
2 carrots – peeled, sliced or chopped
2 celery ribs – chopped
1 large onion = chopped
6 guero chili peppers (or any combination of hot and mild peppers)
13 garlic cloves – chopped
2 bay leaves
bunch fresh espazote (mine weighed .08 oz)
4 sprigs fresh mint
1 cup water
2 cups cilantro stems
4 chiltepin peppers – crushed
1 Tablespoon kosher salt
1 Tablespoon granulated garlic
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground achiote (annatto)
1/4 cup + 2 Tablespoons matzah meal
1/4 cup corn masa flour (harina de maíz)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 garlic clove – ground to paste or microplane
2 Tablespoons scallions – chopped
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 Tablespoon water
2 eggs beaten
2. 1/2 Tablespoons chicken fat
Directions
Heat up one cup of water and add the 1/2 brick of achiote lemon, lime juice, and oil. Let it cool. Then put your chicken in a gallon ziplock bag and add the achiote mixture. Squeeze all the air that you can out of the bag and zip it shut. Squish the liquid around the chicken. Let sit out one hour.
Set oven to 350 degrees F.
Get a big casserole dish or a buffet 1/2 pan and fill the pan with the carrots, celery, onion, peppers, garlic, bay leaves, epazote, mint, water and chiltepin peppers. Set to side.
Remove chicken from liquid and blot off.
in a small bowl combine the salt, garlic, black pepper, oregano, cumin and ground achiote. Rub this all over all sides of chicken. If you have a whole chicken stuff the cilantro stems in the cavity. If you are using parts get set then down in the middle of the filled pan so you can easily remove them later. Set the chicken or chicken parts over everything in the pan. Cover tightly with foil.
Cook till at least 165 degrees F too be safe to eat or up to 180 degrees F. Timing will differ. This usually takes 105-120 minutes. It can take longer.
When done remove the chicken and let sit out to cool and pull meat when cooled down. Refrigerate.
Remove and discard cilantro stems and bay leaves. Pour soup into a container. Leave on counter till it is cool and then refrigerate over night.
The next day you scrap off the fat for the masa matzah balls.
Set oven at 350 degrees F.
In a small to medium bowl combine the matzah meal, masa, baking powder, baking soda, garlic clove, scallions, salt, black pepper, water, egg and chicken fat. Mix well. This mixture needs to chill at least 20 minutes in the refrigerator.
The mixture will make 4 traditional sized large balls.
You can either cook the balls in half of the soup (but this uses up all the liquid) or you can cook the in additional chicken broth so you can keep the soup. After 30 minutes flip balls so that both sides are thoroughly cooked.
5 minutes before serving add some pulled chicken and top with fresh cilantro and some scallions.
Untraditional Masa Matzah Balls in Mexican Style Chicken Soup
