Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
I have another question; how is this year different from all other years? We started the Passover kashering on March 10th, prep on March 13th, put the equipment back in storage on Friday and kashered the kitchen this morning. Done. Professionally, I'm done. I've fed about 1500 people, sat at seder, had Shabbat guests, and I'm sane; calm. Part of me thinks I should knock out a few recipes for the website. The more reasonable side of me drives a few 'catering overruns' to my friend Susan Marshall's where I'm having dinner tonight. Her home is spotless, Barry is gardening, Seattle weather cooperates with sun-shining glory. Too many answers to how this year is different from all others!
Walking into Susan's kitchen, she has mise en place for making something using muffin cups. I quickly realize that I can just sit and take pictures of Susan making something and post it on my website. Pulling my camera from my purse, I grab a stool and make myself at home (yet again). I coax a smile out of Susan with a mother and daughter, Laurel, shot. They smile, I smile and take pictures. Somebody else is doing the work ~ whoo-hoo, boo-ya, yesssss, or whatever else is said these days!
Susan has "California Kosher" open on the counter to the page featuring "Farfel Puffs". She says that she is making her grandmother's recipe. I'm confused until I remember that the spiral bound book is "A Collection of Recipes form the Women's League of Adat Ari El Synagogue, North Hollywood, California". I have this book but don't remember ever using it. This is really turning into a fortuitous visit. I ask if the noted contributor, Idele Deutsch, is her grandmother.
Nope, Idele Deutsch is Sarah Mozersky's daughter-in-law's sister (something like that, anyway - I lost track). This recipe is family legend with widespread appeal. I only assumed that Susan wouldn't mind sharing it! Yes, even wider spread appeal.
I stayed long enough to watch Susan assemble and scoop the puffs. Going about the rest of my errands, she is kind enough to send me a photo using her phone. I won't describe the taste until after yontif!
|Number of servings:||Make 24 muffins|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Optional ideas: Add sauteed mushrooms, celery, parsley - whatever!
Preheat the oven to 375' F.
Line the muffin cups with paper liners. Set aside.
In a large bowl, combine the farfel, olive oil or margarine, salt and pepper.
Add the hot water, mix well and set aside to cool.
Check the eggs and add them to another large bowl. Add to the cooled mixture and mix well.
Scoop the mixture evenly into 24 muffin cups. They will puff up considerably. Bake until golden brown, about 45 minutes.
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Grandmother Sarah Mozersky's Farfel Puffs