Danielle Renov On-Demand Event Recording

THIS IS THE RECORDING OF THE ORIGINAL EVENT (recorded on Thu., September 9, 2020).

After purchasing, you will receive the link in your confirmation email from ShowClix.

Read about Danielle's beautiful cookbook in the Atlanta Journal Constitution! 

https://www.ajc.com/things-to-do/food-and-recipes/cookbook-review-melting-pot-meals-from-an-israeli-kitchen/24KPP5RAWVARRIJ2H7QJSSYIKA/

Book Fest In Your Kitchen Presents

Live from Israel! Cooking for the High Holidays: Moroccan Matzah Ball Soup

DANIELLE RENOV, Peas, Love & Carrots: The Cookbook

With Host Holly Firfer

ZOOM Webinar Cooking Demo + Q & A

Purchase the book here

Get your High Holidays shopping list ready and prep the kitchen: food blogger and Israeli chef extraordinaire, Danielle Renov, is coming to your kitchen to help you dish up some deliciousness for the holidays! Renov will be making her famous Moroccan Matzah Ball Soup, which also graces the cover of her beautiful new cookbook, Peas Love and Carrots! The cookbook features 254+ approachable recipes and full color photos drawing inspiration from her Sephardic and Ashkenazi roots.

About the Author

Renov is the blogger/influencer behind the popular brand, peaslovencarrots.com and the Instagram account @peaslovencarrots. From her kitchen in Israel, she creates delicious recipes that reflect her multi-cultural background. Part Moroccan and part Ashenazi, she was born and raised in Long Island, New York but moved to Israel where she has lived for the last 10 years with her husband and children. Danielle loves to impart lifestyle tips and hacks, but mostly, she’s just all about good food.

Presented  with the National JCC Literary Consortium

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Recipe for Moroccan Matzah Ball Soup                                               

(featured on the cover of the cookbook!)

1 Tbsp saffron

1 cup boiling water

1 Tbsp extra virgin olive oil

2 large onion, diced

5 carrots, peeled, cut into 1⁄4 inch rounds

2 fennel bulbs, diced

4 cloves garlic, peeled and halved lengthwise

1 tsp ground coriander

1 tsp hawaij for soup

1 tsp kosher salt

1⁄2 tsp coarsely ground black pepper

2 tsp harissa

1⁄4 cup + 2 Tbsp arak

12 cups chicken stock

1 cup dried chickpeas, soaked overnight in water (uncovered), drained and rinsed

1 batch matzah ball mixture (recipe below)

6 cups Swiss chard (or any leafy green)

Combine saffron and boiling water in a cup. Set aside.

Set a medium pot over high heat. Add olive oil. Add onions, carrots, fennel, and garlic; stir to combine. Cook vegetables on high heat for about 6 minutes.

We are looking for a quick sear on high heat to develop a bit of char on the edges of the vegetables. Once veggies are charred, add coriander, Hawaij, salt, and pepper.

Stir spices and harissa with vegetables for 2 minutes to extract natural oils from the spices. Once spices become fragrant, add arak. Use a wooden spoon to scrape up any bits stuck to the bottom of the pan.

Allow arak to reduce for 3 minutes. Add saffron water and stock. Add drained chickpeas.

Bring mixture to a boil (uncovered), then lower heat, cover the pot, and simmer soup for 2 hours.

40 minutes before serving, bring soup to a boil again.

Using lightly oiled hands, form 2 tablespoons of matzah ball mixture into a smooth ball and add to the pot. Repeat until all the matzah balls are in the pot.

Add Swiss chard. Reduce heat back, cover the pot, and simmer for 30 minutes. Serve hot soup with a matzah ball in each bowl, and garnish with what you like!

garnish

cilantro leaves mint leaves

purple radish, cut into thin strips (or any color radish!)

very light sprinkle of sumac

Matzah Balls

1 cup matzah meal

1 tsp baking powder

1 tsp kosher salt

4 eggs, beaten

1⁄4 cup oil

In a medium bowl, combine matzah meal, baking powder, and salt. Add eggs and oil. Mix well to fully incorporate. Place plastic wrap directly on the mixture to cover well; place in the fridge for at least 1 hour or overnight.

To make matzah balls, bring soup or salted water up to a boil. Lightly oil your hands and then scoop up 2 tablespoons of the mixture. Roll into a ball and drop into the boiling liquid.

Once all the matzah balls are in the liquid, reduce heat to low, cover the pot, and cook matzah balls 30 minutes, until cooked through.

Credit line: Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.