“As the momentum picked up, it became my full-time job,” Goldberg said.
Together, the members documented, debated, and analyzed childhood recipes, eventually testing hundreds of recipes in Mr. Goldberg’s spacious contemporary kitchen overlooking Vaucluse Bay and publishing four books. I made a cookbook.
“The club was a journey of discovery,” she said, adding, “I had a great time.”
Mr. Goldberg’s latest adventure is “Appetizing,A YouTube series in which she walks 10,000 steps to the best places to cook corned beef, croissants, and Lamington, Australia’s favorite coconut cake. Each of her episodes focuses on a particular food, which she recreates in her home kitchen.
On Passover Friday, Ms. Goldberg makes her annual trip to Melbourne to help her mother, Paula Hansky, a retired endocrinologist, prepare for Seder. But her weekly appetizer ritual continues. I have a homemade bowl. chopped liver, mazo Instead of bread and, of course, grandmother’s eggs and onions.
On Passover, it is often made from a number of hard-boiled eggs, and Polish Jews typically serve it with an egg and seawater broth to start the Seder meal. In many households, the traditional rendered chicken fat is transformed into vegetable oil, and some opt for hummus, carrot dip, or avocado salad instead of chopped liver.
But take a tip from Ms. Goldberg when making this recipe.
