Passover is fast approaching. This year I get to make the things I most enjoy preparing and leave everything else to my neighbor who is hosting the seder.
The secret to good gefilte fish is using the heads, bones, and skin to make a rich stock that the fish patties cook in. Good fish also means a stinky house, but fortunately the smell quickly fades.
Good gefilte fish must also be accompanied by good horseradish. That starts with a root that looks like it could be a club. Red beets give it the bright color. I always have to remind myself to hold my breath when I open the food processor because the fumes can be overwhelming.
One of the best side-products of fish-making is the rich broth that can be turned into bouillabaisse at a later date.
Chag sameach (happy holiday) to those who celebrate any of the upcoming spring holidays. They offer a good excuse to share food with friends and family with or without a dose of religious ritual!