Pacific Northwest gefilte fish and...
When she used to visit family in Oregon, my Bubbe apparently used to make gefilte fish with salmon. I made it yesterday for Passover, much like this, except with King salmon instead of the usual whitefish and pike. This time I didn't bother making a fish stock first. Instead I made a vegetable stock with fennel and leeks.
PNW gefilte doesn't come across as a novelty act at all, but if you have never had gefilte fish and are eager to try it, I would urge you to begin with the traditional recipe. Whether white or pink, gefilte fish is served, of course, with fresh beet horseradish.
(Today is the first day of Passover, and some of my more observant readers might think it's just not right to be posting to a blog about yontif food on yontif. Contradictions abound.)
Now about Passover television: chez Haverchuk we were thrilled to see Bucky leave the Idol show but very concerned about our boy Elliott Yamin, stuck again among the bottom three contestants. We learned last night during the interviews with the contestants' nearest and dearest that Elliot loves his mama and his mama loves him. We already knew this but it doesn't hurt to be reminded.