This is how they’re doing matzo ball soup in San Francisco this year:
First, get an overnight delivery of wood pigeon flown in fresh from Scotland. Actually, first make sure the birds were shot in the wild. With tiny buckshot pellets. Then slow poach the breast meat in a sweet, salty brine. Give it a crust of black pepper and coriander.
For the broth, make it using the pigeon bones, then reduce it by half to make it oh-so rich. As for the matzo balls, construct them with homemade matzo, fresh local eggs, toasted caraway seeds and a touch of soda water.
And there you have it: “Wood pigeon pastrami with caraway dumplings in a double consommé” — or, as chef David Bazirgan calls it, “my take on matzo ball soup.”
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