Monday, March 28, 2011

From Mozz to Matzo Balls (DV1111H)

Season Eleven, Episode Eleven

From Mozz to Matzo Balls - Original Airdate 3/28/11

This trip, Guy Fieri is pulling up to some longtime favorites. In Williston Park, New York, the 1920's candy and ice cream place that's added mozzarella sticks and rigatoni to an old school fountain menu. In Sonoma, California, a spot in a historic downtown building doing a lamb burger with an African twist and scratch made borscht. And in Denver, Colorado, a 2nd-generation, Jewish deli serving up grandma's matzo ball recipe.

Video from the Bagel Deli
For video from the Sunflower Caffe Espresso & Wine Bar, click here
For video from Hildebrandt's, click here

Hildebrandt's - website
84 Hillside Ave., Williston Park, NY 11596 - map
(516) 741-0608

Sunflower Caffe Espresso & Wine Bar - website
421 1st St West, Sonoma, CA 95476 - map
(707) 996-6645

The Bagel Deli - website
6439 E. Hampden Ave., Denver, CO 80222 - map
(303) 756-6667

Recipes in this episode
Pasta a la Mama - Hildebrandt's - Joanne Strano
Matzo Balls - The Bagel Deli - Rhoda Kaplan, owner
Chicken Salad - Sunflower Caffe - Curtis Dorsett


Deb said...

Episode: From Mozz to Matzo Balls - I'm trying to find the recipe for the beet soup, it had chicken stock, celery, cabbage, beef, etc. Does anyone out there have the measurements???

laurie said...

I can give you mine which is my late Grandma Lena's recipe with my additions:

In around 6 quarts of water
15 chicken thighs (skinless)
1-2 parsnip depending on size
1 turnip
5 carrots
4-5 celery stalks and all the flowers that come in the package
Bay Leaf
2 Large Onion
4-5 T Kosher Chicken Bullion (Carmel, Osem or Streits)
Salt and pepper to taste

After around 2 hours (although my mother says only 1- 1/12 hours) take the chicken out

Let simmer for 3-4 hours