507564 Tue Apr 08 20:55:15 -0700 2008 2 31 Home Cooking 0 3575696 Just saw this listed and it is a cookbook. Sounded good, so I was wondering if anyone Has a recipe for kosher gumbo where I could add matzoh balls? Looking for something differnt. TIA Tue Apr 08 20:55:15 -0700 2008 62097 paprkutr 1 3576302 It is not a cookbook, per se. There are some recipes there but it is an examination of Southern Jewish foodways written by a UNC-Chapel Hill professor who is also president of the Southern Foodways Alliance . Very interesting book, well written. Full disclosure: Although none of my family photos were used in the book, I did participate by sharing family stories and recipes. If the topic interests you, check out the work of Hasia Diner, an NYU professor who also pursues a similar line of research. I'm assuming you're talking about Passover cooking. As far as kosher gumbo goes, anything (as long as it's kosher) works. I prefer file gumbo to okra gumbo and don't know offhand if any file powders carry a heksher. No shellfish or pork-based sausage, obviously. I have made a roux using matzah cake meal and it does work - not quite as well as flour, but it works. No serving over rice unless you're Sephardi. If you don't mean Passover cooking, just take any gumbo recipe you like and use kosher meats or make a gumbo z'herbes and don't worry about meat at all. Matzah balls in the gumbo? I can't wrap my mind around that idea. The book title is a metaphor for the melding of deep South foodways and Jewish foodways. Wed Apr 09 06:41:42 -0700 2008 3575696 25244 rockycat 1 3576364 I believe that the book you are referring to is "Matzoh Ball Gumbo: Culinary Tales of the Jewish South" by Marcie Cohen Ferris. My understanding is that the recipe for "Matzoh Ball Gumbo" is actually a recipe for regular chicken soup with spiced up matzoh balls. This recipe for Creole Matzoh Balls is from Marcie Cohen Ferris' well written book. Creole Matzoh Balls Yield: 12 matzoh balls Ingredients: • 2 Tablespoons vegetable oil • ¼ cup finely chopped onion • ¼ cup finely chopped flat-leaf parsley • 2 teaspoons Creole Seasoning • 2 large eggs • 1 packet (2 ½ ounces) Matzoh ball mix • 1 teaspoon Kosher salt • 2½ quarts cold water Method: 1. In a small nonstick skillet, heat 1 tablespoon of the vegetable oil over medium heat. 2. Add the onion and cook, stirring often, until tender, 2 to 3 minutes. 3. Stir in the parsley and Creole Seasoning and cook, stirring, for 30 seconds. 4. Scrape the onion mixture into a medium bowl and let cool slightly. 5. Add the eggs and remaining 1 Tablespoon vegetable oil. 6. Mix with a fork until the eggs are well broken up. Add the matzoh ball mix and stir until blended. 7. Cover and refrigerate for 20 minutes. 8. Meanwhile, fill a 4 quart pot with 2½ quarts water. 9. Cover and bring to a boil. 10. Moisten your hands and form the matzoh ball mixture into balls approximately 1 inch in diameter, using a heaping Tablespoon mixture for each one. 11. Add a teaspoon of salt to the boiling water and drop the matzoh balls in. 12. Cover pot tightly, reduce the heat to low, and simmer for 20 minutes or until cooked through. 13. Serve soon or, with a slotted spoon, transfer to a container. 14. Cover and refrigerate until ready to serve. 15. Reheat matzoh balls in soup. Wed Apr 09 07:03:56 -0700 2008 3575696 147713 speyerer