Posts Tagged ‘Pesach’

My Husband’s Matzoh Brie

Monday, April 17th, 2017

As Passover comes to an end on Tuesday evening, this is a good time for those celebrating this spring, week-long  holiday to use up an opened box of matzoh* (also spelled matza or matzo) and make matzoh brei (fried matzoh; brei rhymes with sky).

My husband makes his omelet or frittata style, while I grew up on scrambled matzoh brie, that is, the small pieces of matzoh are soaked in water a few minutes before asdding eggs and are continually stirred while frying, so the result is small pieces. Until I married Alan, I only knew the scrambled variation, so I thought I would post the way he makes it, since it is more like a frittata and can be enjoyed whether you are Jewish or not! It can be served for breakfast, as a snack, or even dinner with a salad, as we did when Alan made it.

Note: If the matzoh (omelet/frittata) is too large to flip over in one piece, slice it down the middle, as Alan did, and flip over each half. My husband likes his well done, so this is darker than I would make.

Utensils: two bowls, smaller and larger, fry pan and spatula, serving platter
Prep Time: 10 minutes
Cooking Time: about 5-7 minutes, depending on how well done you like it
Category: Vegetarian (contains eggs, dairy, and wheat)

Ingredients

3 pieces matzoh (boards) broken
3 large or 4 small eggs
4 thick pats of butter (about 4 tablespoons; also can use coconut oil)
Salt (optional)
Toppings: jam, applesauce, cinnamon, yogurt, maple syrup

Directions

  1. Break matzoh squares, also called boards, into small pieces over the smaller bowl. Set aside.
    (Use your hands and do not use gluten-free matzoh; it will turn mushy.)

2. In the larger bowl, crack the eggs and whisk well. (Add a dash of salt if you wish.)

Add about 1/4 cup milk, half-and-half, or non-dairy milk and mix well. (Most recipes let the matzoh soak in water before adding eggs.)

3. Add the broken matzoh pieces from the smaller bowl into the larger bowl with whisked eggs and the liquid you are using (ex. non-dairy milk) and stir well. Let stand 3 or 4 minutes.

 

 

Make sure all the pieces of matzoh are moistened>>>>

 

 

4. On a medium-high flame, melt butter in a medium-to-large fry pan and brown the butter. (My husband would say burn the butter!) If using oil, heat oil a few seconds. Add matzoh brei mixture from large bowl, spread over the fry pan, and allow to cook about 3 or 4 minutes before flipping.

5. Flip carefully to brown other side. As noted above, if the half-cooked matzoh brie is too large for your spatula, slice the “frittata” down the center and flip over each half. Cook another 2-3 minutes or until desired crispness.

6. Cut matzoh halves in half again to have four pie-shaped pieces and serve plain or with any of the toppings above. (Alan likes his “naked” while I like cinnamon-flavored apple sauce and a dash of maple syrup.) This was our dinner (plus a salad) so we ate the whole thing even though it was enough for 4 servings as a side dish.

*In the last few years I have noticed a wide variety of matzohs now available at Passover: gluten-free, organic, whole wheat, flavored, etc. as well as different sizes: standard squares (boards), small pieces for soup, strips of matzoh, matzoh crackers, etc. The matzoh aisle or section before Passover is beginning to  look a lot like the cereal or cookie aisle in the supermarkets!

P.S. I love this version of matzoh brie. It is simpler than the way I learned, so thanks to my husband Alan for the cooking lesson.

P.S.S. Tablet Magazine online has an interesting article on matzoh brie. The author makes it under the scrutiny of his 90 something mom. His is the scrambled style, so to see his recipes, go to: www.tabletmag.com and search for  “My Mother’s Matzo Brei” by Peter Gethers from his memoir. At the bottom of the article is this info: Excerpted with permission from My Mother’s Kitchen: Breakfast, Lunch, Dinner, and the Meaning of Life, copyright © 2017 by Peter Gethers, published by Henry Holt and Company.

The Promise of Spring: April 2017

Saturday, April 1st, 2017

Note: Now my  postings two or three times per week are not only in their category listed in the left hand margin, ex. Profiles, Health Flashes, Recipes, etc. but also on my Home Page, thanks to my daughter-in-law Maura’s great editorial advice. The first of the month posting, however, is only on the Home Page.

While Fall is my very favorite season, with its jewel-toned leaves and brisk, autumn air, Spring is a close second. People love Spring because it is about the cycle of nature coming out of “hibernation” with new growth: daffodils, crocuses, forsythia, new buds on the trees and green grass beginning to appear, sustainability, recycling, etc.

Since Earth Day is on April 22nd and seems to reflect everything good about Spring — Mother Nature, trees, renewal, new growth, and awareness of our global home — I plan to post tidbits of information about these topics, maybe added onto an essay,  or a topic by itself.

(Earth Day originally had a symbol that was a combination of the letters “E” and “O” taken from the words “Environment” and “Organism,”respectively. Later a theta was used because of its historic use as a warning symbol, or the peace symbol. Theta is now associated with Earth Day.)

Celebrate Earth Day – Ways2GoGreen.com     *(See quote from National Geographic about the tree theme at end of  post.)       www.ways2gogreen.com/CelebrateEarthDay.html

However, April is also National Poetry Month, and I plan some poems from Mary Lou Meyers as well as some of my own. Another event in April is National Library Week from April 9-15th. I will include at least one book review during that week. The theme from the ALA (American Library Association) is “Libraries Transform.” Go to www.ala.org for details.

 

(Above is the cover of a tiny book I purchased that has the poems in both Spanish & English. Since it is National Library Week this month and also National Poetry Month, I chose this title to cover both “events.”)

Also, Easter and Passover come in April. Since I celebrate Passover, I will have at least one recipe using matzoh, maybe my husband’s matzoh brei, which is a dish that is popular during Passover, when bread is taboo.

Photo from the Internet. My Matzoh is still in boxes!

 

*P.S. In searching for photos for this posting, I came across beautiful photos of trees from National Geographic’s site. Here is a quote from the site, the link to their site, and one of the 10 photos featured:

“This year’s Earth Day on April 22 celebrates trees, with the ambitious goal of planting 7.8 billion—one for every person on the planet—by 2020.”

http://news.nationalgeographic.com/2016/04/remarkable-trees-earth-day-pictures/

Friendship Trees, Yoshino Cherry, National Mall and Memorial Parks, Tidal Basin, Washington, D.C.

P.P.S. Happy April Fool’s Day! OR maybe, don’t be fooled. Have a Happy Day!