A classic french preparation, Parisienne gnocchi (with spinach and poached egg), transformed by schmaltz. Photo by Donna Turner Ruhlman.

A classic French preparation, Parisienne gnocchi (with spinach and poached egg), transformed by schmaltz. Photo by Donna Turner Ruhlman.

The Book of Schmaltz: Love Song to a Forgotten Fat is available today. And while I love the impact of schmaltz on classic Jewish dishes such at kreplach and helzel, I also love the new uses I’ve found for the much maligned fat—these Parisienne gnocchi, for instance, pâte à choux made with schmaltz instead of butter, boiled, then sautéed in schmaltz. Here’s a post on pâte à choux, or use this ratio to make as much or as little as you want.

Schmaltz, rendered chicken fat flavored with onion, is one of the great flavors and fats to use in cooking. It’s too good to be relegated to Jewish cuisine alone, though, I have to admit, there’s not a lot that can beat pure schmaltz spread on warm rye toast.

L’chaim!

The Book of Schmaltz.