Posts Tagged ‘Passover’

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Matzoh Brei

March 30, 2013

This is  a traditional breakfast made during Passover. During this holiday you are not permitted to eat anything  with non kosher  flour, or leavening.In their haste to leave  Egypt, the Istaelites could not wait  for their bread to rise. When baked without the rising, it became  what  we know  as Matzoh. Every family has their own way to make Matzoh Brei,also known as fried matzoh. I’ve made it  at least a dozen different ways and this, to my family is the best.Not too hard, not too soggy, it is “just right” I prefer it with a  little salt and  a lot of  black pepper. Some eat it like  you would  french toast, and some put a little jam with a sprinkle of powdered sugar. However you like it, it is  a treat.

2 pieces of matzoh, broken in bite size pieces

2 T. unsalted butter

2 eggs,beaten

1 Cup boiling water

salt,pepper,jam,honey,maple syrup,powdered sugar (however you choose to top)

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Put the Matzoh pieces in a colander. Pour the boiling water over it, just letting it “pass over” the matzoh. This softens the matzoh enough to allow it to absorb all of the egg.Some people prefer to soak the matzoh in the water.I think this produces mush, and does not allow the matzoh to absorb all the egg.By using boiling water,you achieve quick softening without making  glue.

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Add the matzoh to the egg mixture and allow it to sit until all of the egg  is  absorbed.

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Melt the butter in a hot frying pan.Immediately add the matzoh. Do not allow the butter to brown, as this results in a very funky colored fried Matzoh! Cook just until the  egg loses it’s “glisten”. This makes  a crispy outside and a soft,but cooked inside.

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Now Flip It!

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Perfection!

Turn onto a plate. Choose your topping  and  enjoy!

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The holiday is now over, and  we still have matzoh. Today I got  a little  daring and added some unusual (for Brei) ingredients. Here it is   with  garlic pepper mixed in  while cooking…a  splash of  sesame oil after  it  cooked,  and  a  garnish of  2   sliced  scallions. I called it  Thai Brei!
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Potato Kugel

April 20, 2011

Another traditional food, potato kugel is often a staple at the Passover sedar table. Unlike the sweet noodle kugels which are not allowed during Passover,this is a savory side. After combining several recipes I ended up with a dish that was home fry crunchy on the outside and moist and soft on the inside. Often served with beef brisket or lamb,it would add a nice touch to any entree. L’chaim from my table to yours !

  • 5 lbs. russet potatoes (approx.10 medium sized)
  • 6 eggs
  • 3 t. salt
  • 1 T.cumin
  • 1 t. coriander
  • 1.2 t. paprika
  • 1/4 turmeric
  • 1 t. white pepper
  • 1 t. black pepper
  • 3 T. olive oil
  • 1/2 C. matzoh meal
  • 1/2 C. finely diced onion (or if your eyes can stand it, grated )

In a large bowl,beat eggs with all seasonings until frothy. Do this before you peel and grate your potatoes and set aside.

Peel the potatoes,then use a food processor or hand grater to grate them.You want them julienne and on the thick side (think home fries) Grate directly into or transfer to a colander.Put the colander in the sink or on a plate (which I did so you  can see all the liquid that comes out) Work fast as they will turn brown quickly.

Squeeze the excess water out of the potatoes using your hands, or by pressing down with a potato masher. See all that excess water? That is what makes for a heavy kugel which can be used for a doorstop and will feel like lead in your stomach.You should get almost a cup of  liquid out.

Add the potatoes to the egg mixture,with the onions and the matzoh meal.Use your hands to combine everything well.Your hands are youir best kitchen tools!

Using a tablespoon of the olive oil grease  a 9 x 13 pan. (I have given measurements for a kugel that serves 10-12-you are seeing half a recipe for my small family) Put potato mixture into dish and drizzle the remaining olive oil over the top.

Bake covered for 30 minutes in a 400 degree oven.Uncover and bake 30 minutes more.