Matzo Ball Soup
Recipe adapted from Bon Appétit

Ingredients

Chicken Stock
Matzo-ball Mixture
3 large eggs, beaten to blend
3/4 cup matzo meal
1/4 cup schmaltz (chicken fat), melted
3 tablespoons club soda
1 1/4 teaspoon Kosher salt or coarse sea salt
Final Assembly
2 small carrots, peeled, sliced ¼” thick on a diagonal
Kosher salt or coarse sea salt
Coarsely ground fresh black pepper

Preparation
Chicken Stock can be made 2 days ahead. You should have about 8 cups.

Matzo-ball Mixture can be made 1 day ahead. Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.

Final Assembly: Bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo-ball mixture and, using wet hands, gently roll into balls. Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot, and let your matzo balls simmer until they are cooked through and starting to sink, 20–25 minutes.

Meanwhile, bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes.

Remove from heat, add your desired number of matzo balls, and voilà!

California Cioppino
San Francisco A La Carte, The Junior League of San Francisco

Ingredients
2 freshly cooked whole crabs, approximately 1 ½ to 2 pounds each
24 clams, well scrubbed
3 cups dry white wine
⅓ cup olive oil
1 medium onion, finely chopped
3 large cloves garlic, minced
1 medium green pepper, coarsely chopped
2 pounds fresh tomatoes, peeled, seeded, and chopped
3 ounces tomato paste
1 teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried basil, or 1 tablespoon finely chopped fresh basil
2 pounds fresh white fish such as sea bass, rock cod, halibut, ling cod, cut into large pieces
¾ pound scallops
¾ pound raw shrimp, peeled and deveined
Chopped fresh parsley

Preparation
Remove the legs and claws from the crab and break the body in half, reserving as much of the soft, mustard-colored center (“crab butter”) as possible. Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.

Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 4 to 6 minutes or until clams open. Remove clams, discarding any that do not open. Strain the stock through cheesecloth and reserve.

In an 8-quart heatproof casserole or a kettle, heat the oil. Add the onion, garlic, and green pepper and saute over medium heat, stirring occasionally, for approximately 5 minutes or until vegetables start to soften. Add tomatoes, tomato paste, remaining 2 cups of wine, pepper, herbs, and clam stock. Partially cover and simmer for 20 minutes. Add the fish, scallops, shrimp, crab, and crab butter. Simmer for approximately 5 minutes or until all of the seafood is cooked. Do not stir. Add the clams and heat for a scant 1 minute. Sprinkle with parsley and serve immediately from the cooking pot.