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Posts Tagged ‘matzoh’

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Before we go any further, you should know a couple of things about matzoh brei:

1) It doesn’t need to be Passover for you to cook it (or to find matzoh!);

2) Everybody makes it a little differently (including Claire!); and

3) It’s tasty, filling, and absurdly easy to cook.

The recipe below and the process I’ll describe will help you make matzoh brei the way my lovely mother makes it…which may not be quite the way you’ve had it before, but is definitely worth doing. I particularly recommend this recipe to people who, like me, are totally %$^&ing helpless in a kitchen and whose culinary attempts result in things like fires and irreconcilable interpersonal strife. If you have two left spatulas, give this a shot—you won’t mess it up. Probably.

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Matzoh’s Last Stand

Yes, Passover is over. And yes, we are all tired of hearing about it, even though this Passover we all learned a valuable lesson in appreciating matzoh, both in its caramel and chocolate covered form and in its fried with egg form.

But, I have two more dishes I just must write about, and who knows, maybe they’ll be helpful, if only for your leftovers. One is the very delicious and very obvious/easy matzoh pizza. One is the less delicious, completely unobvious, and definitely avoidable matzoh meal pasta that I made Saturday night when I was feeling both sorry for myself and in need of carbohydrate.

Let’s start with the good, before we get to the bad (not to mention ugly):

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Mat-zoh/zah/za Brei/Brie

Will the transliteration confusion never stop? No, it won’t, and apparently Passover will never end. This morning, tired of plain matzoh grabbed on the run to work, I took the time to make a matzoh-centric brunch of matzoh brei, southwestern style, by which I mean served with avocado and salsa. This is a really easy recipe, either to get you through Passover, to use up leftover matzoh after Passover, or just as an actually really yummy breakfast.

Matzoh brei is a take on French toast, basically. Instead of soaking stale bread in milk and egg and frying it, you soak matzoh (stale tasting enough on its own) in water or egg and fry it. But I’ve never really liked French toast, honestly, and I’ve also never been that into the typical sweet matzoh brei, served with maple syrup. Reading a recipe for savory matzoh brei a few years ago was like a revelation for me, and I love love love the results. (more…)

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Happy Passover, everybody! So, we once again celebrate the Jews’ continued survival with a week of not eating leavened products. For the way most people — and food magazines and newspaper columns — go on, you’d think this was a greater hardship than the Jews’ slavery in Egypt and subsequent 40 years of wandering through the desert. It’s only eight days long, guys. It’s like the Atkins diet, for a week. Plus, you get matzoh!

Glorious, glorious matzoh. I have to say, I really like the stuff, however you choose to spell it. I really only eat it during Passover, though I suppose it could very well be eaten year round. And since I started making this recipe last year, matzoh has only gotten more appealing to me. Nothing else would work as well in this recipe; the matzoh’s crisp texture and general lack of flavor make the perfect base for the toffee and chocolate topping. Last year, I used this recipe, from Marcy Goldman in A Treasury of Jewish Holiday Baking, called “My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch.” And, surprisingly, it actually lived up to that title!

This year, when I was googling for the recipe again, I stumbled upon the pastry chef and cookbook writer David Lebovitz’s recipe for matzoh crunch, which is actually his adaptation of Goldman’s original recipe. Won over by the mouthwatering photos, I decided to give his (very similar) take a try. He really looks at them like they are pieces of candy, not a substitute for a real dessert but a pleasure in themselves. I liked his idea to add vanilla to the caramel, but what I really loved was his suggestion to sprinkle salt over the top of the chocolate. There is nothing better, to my mind, than the sweet/salty combo, and the addition of salt to these beauties nails it perfectly. (more…)

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