Matzo Brei

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Serves 3 to 4 servings

Ingredients:

1-1/4 cups whole milk

5 sheets matzo, broken into medium pieces

5 extra-large eggs

1/2 teaspoon coarse kosher salt

pinch fresh pepper

1-1/2 tablespoons unsalted butter or more as needed

1-1/2 tablespoons flavorless vegetable oil or more, as needed

Directions:

In a large pot, stir together the milk and broken matzo until combined. Place the pan over medium heat and cook, stirring for 4-5 minutes until the matzo is softened.

Break the eggs into a bowl and add the salt and pepper to taste. Stir until combined. Stir in the warm matzo mixture.

In a 12-inch skillet, melt the butter with the oil over medium heat. Add the matzo-egg mixture, pat it into the pan and cook until browned on the bottom, 5-6 minutes. Turn the mixture over (if it breaks don’t worry) and cook until lightly browned on the second side. Serve at once because if your family is anything like mine, they will be waiting for it.

Note: I like savory matzo brei. Other people love to dip the pieces in maple syrup.

 

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Gluten-Free Vanilla Horns and Dolce Torinese (chilled chocolate loaf)

 

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Gluten-Free Vanilla Horns (on left)

Ingredients:

16 tablespoons sweet margarine

½ cup granulated sugar

2 teaspoons vanilla extract

1-1/4 cups potato starch

2 cups finely ground almonds

Directions:

Pre-heat oven to 350 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream 16 tablespoons of sweet margarine which has been softened with ½ cup of granulated sugar on a medium speed until light and fluffy. Beat into two teaspoons of vanilla.

In a bowl, whisk together 1-1/4 cups potato starch with two cups of finely ground almonds. With the mixture on low speed, add potato starch and ground almond mixture to the margarine mixture and blend just until a dough forms around paddle.

Break off tablespoons of the dough, form into a horn or crescent shape and arrange on a baking sheet leaving 1” in between. Bake 10-15 minutes until lightly golden.

With a spatula, remove the cookies to a wire rack to cool. When cool, dust with confectionery sugar. Store in layers separated by wax paper in an air tight container or serve immediately.

 

Chilled Chocolate Loaf (on right)

(serves 8)

Ingredients:

½ pound semisweet chocolate, cut in small pieces

¼ cup vanilla

16 tablespoons (1/2 pound) soft unsalted butter

2 tablespoons sugar

2 eggs, separated

1-1/2 cups ground almonds (about five ounces)

Pinch of salt

12 meringues, crumbled

Confectioners’ sugar

½ cup heavy cream, whipped (optional)

Directions:

Lightly grease the bottom and sides of a 1-1/2 quart loaf pan with vegetable oil and invert the pan over paper towels to drain. In a heavy 1 to 1-1/2 quart saucepan, melt the chocolate over low heat, stirring constantly. When all the chocolate is dissolved, stir in the rum and remove the pan from the heat. Cool to room temperature.

Cream the soft butter by beating it vigorously against the sides of a large heavy mixing bowl until it is light and fluffy. Beat in the sugar and then the egg yolks, one at a time. Stir in the ground almonds and cooled chocolate. In a separate bowl, beat the egg whites and salt with a rotary beater or wire whisk until they are stiff enough to cling to the beater in soft peaks. With a rubber spatula, fold them into the chocolate mixture, When no streaks of white show, gently fold in the crumbled meringues, discarding the crumbs. Spoon the mixture into the greased loaf pan and smooth the top with a spatula to spread it evenly. Cover tightly with plastic wrap and refrigerate for at least four hours or until the loaf is very firm.

Unmold the load an hour or so before serving time. To do so, run a sharp knife around the sides of the pan and dip the bottom into hot water for a few seconds. Place a chilled serving platter upside down over the pan and, grasping both sides, quickly turn the place and pan over. Rap the plate on the table; the loaf should slide out easily. If it does not, repeat the whole process. Smooth the top and sides of the unmolded loaf with a metal spatula, then return it to the refrigerator. Just before serving, sieve a little confectioners’ sugar over the top. Cut the loaf into thin slices and serve it, if desired, with whipped cream.

 

 

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Seafood Salad

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A nice alternative to grilled salmon…and unanimously voted very satisfying! This is a great appetizer for any Seder meal.

Ingredients:

5 pound combination of halibut, cod and pollack, cut into cubes

Directions:

Poach in a vegetable broth.

The flavors that make this salad so wonderful come from fresh fennel bulb, yellow onion and celery, all sautéed in olive oil and chilled. These are tossed with the chilled seafood along with a good deal of chopped parsley and extra virgin olive oil and lemon juice dressing, with just a shot of wine vinegar. The result is delicious.

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Leek Cakes and Fennel Salad for your Passover Meal

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Try these new recipes for Passover and impress your guests! We had a tasting at MMFF and our guests couldn’t get enough. The best part: They’re easy to make!

Fennel Salad (far right)

Directions: 

Prepare a green salad of lettuce, cucumbers, celery and thinly sliced fresh fennel bulb. Toss with a dressing of olive oil, lemon juice, salt and pepper and a bit of grated Parmesan or Romano cheese. It tastes delicious and you can tell the children you are making “Licorice Salad” since fennel has a light licorice flavor.

Leek Cakes (second from right)

Serve as a first course

Ingredients:

4 cups leeks, cleaned and chopped in food processor or chopped medium fine by hand

1 cup matzah meal

½ teaspoon baking powder

Pinch of sugar

Salt and freshly ground black pepper to taste

Batter:

2 eggs, beaten

1-1/2 cups milk

Olive oil for pan-frying

Directions:

Combine leeks, matzah meal, baking powder, sugar, salt and pepper. Prepare the batter. Mix the leeks into the batter and form into about 15 pancakes. Fry in a bit of olive oil until golden brown.

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Eggplant Rollatini

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Ingredients:

2 medium eggplants

2 eggs, beaten

1 cup milk

2 cups bread crumbs

2 cups whole-milk ricotta

2 cups mozzarella cheese

2 large eggs, lightly beaten

Salt, white pepper to taste

10 leaves of basil, chopped

8 oz. Parmesan cheese

Tomato sauce

 

Directions:

Cut off the top of the eggplant and slice crosswise. Sprinkle with salt and arrange the slices on a plate at an angle, allowing the juices to drain for 1 to 2 hours. Dry the eggplant slices with a paper towel.

Mix the eggs, milk and pinch of salt and pepper in a bowl.

Dip each slice of eggplant on both sides in the egg batter and then into the bread crumbs. Tap in the bread crumbs with your palm to get a good adherence to the surface. Shake off the excess crumbs

In a deep, heavy skillet, heat 1-inch of vegetable oil to 375 degrees Farenheit. Fry the eggplant, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain.

Meanwhile, mix together the ricotta, spinach, seasonings, eggs and cheese. Put a spoonful on one end of the eggplant slice, and roll it up. Place the eggplant in a baking dish, put some tomato sauce on top, then add mozzarella cheese. Bake at 350 for 20-30 minutes. Sprinkle on Parmesan cheese and basil, then serve.

 

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