(for pizza and quiche)
This recipe was submitted by our reader, Marissa – something new to try this year.
Ingredients:
4 ounces fine matza meal
4 ounces potato starch
4 ounces margarine
1 egg to bind
Mix all ingredients together, press into 9-inch quiche pan or 2 8 to 9-inch pizza pans. Add toppings or fillings or your choice and bake the way you would a year-round quiche or pizza.
Recipe adapted from cookbook, Bite Me
2 (28 ounce) cans diced tomatoes
2 tablespoons olive oil
¼ teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons olive oil
1 yellow onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
1 large garlic clove, minced
2 tablespoons potato starch
3 cups pareve chicken stock or vegetables stock
1 dried bay leaf
2 teaspoons sugar
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons butter
2 tablespoons chopped fresh basil
Grilled cheese matzah toasts
8 square matzos
2 tablespoons margarine
16 pieces of cheddar cheese
Preheat oven to 425 degrees. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes, reserving their juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tablespoons olive oil and season with ¼ teaspoon salt and 1/8 teaspoon pepper. Roast in the oven for 15 minutes.
While the tomatoes are roasting, in a large soup pot, heat remaining 2 tablespoons olive oil over medium-low heat. Add onion, carrots, celery and garlic, cooking until softened, about 8 minutes. Add potato starch and stir to coat. Over high heat, add the roasted tomatoes, reserved tomato juices, pareve chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.
Remove from heat, discard bay leaf and puree the soup with a hand held blender until smooth. Stir in 2 tablespoons butter and chopped basil.
For the grilled cheese matzo toasts: place the cheese between the matzo squares, using 4 pieces of cheese for every two matzo squares. Bake in the oven until the cheese is melted, about 6 minutes. Break into pieces and sprinkle a handful into each bowl of soup.
Breakfast:
3 cups milk
3 cups water
¼ cup butter
2 green apples, unpeeled, diced small
1 cup dark or golden raisins
2 tablespoons cinnamon
Optional: only if you like it a little sweeter: sugar or honey to taste
Salt to taste
1 pound box Osem Whole Wheat Farfel
Bring all but last ingredient to boil in a medium saucepan. Reduce the flame to medium, and stir in the farfel. Cook covered about 5 minutes. If you like it thinner, thin with a little water or milk. Serve hot
Side dish: Pareve
Use all water (6 cups total) or half natural apple juice and half water, and use olive oil instead of butter. Proceed just as above.
Muffins:
For a more dramatic presentation: Let either of the above mixtures cool, and pour it into greased muffin molds: serve cold as muffins, or reheat and serve warm as a side dish.
1 ½ cups matzo meal, toasted (you can toast matzah farfel and then grind it up)
16 ounces blocked mozzarella cheese, cut into ½ – ¾ inch thick pieces (or cut mozzarella cheese sticks in half)
4 large eggs, beaten
3 cups potato starch
1 ½ cups vegetable oil
4 cups marinara sauce (homemade if possible)
Place the potato starch, eggs and breadcrumbs in separate bowls and put them on the counter in that order. Dip the cheese in the potato starch and coat completely. Then dip the cheese stick into the eggs. Dip them into the matzo crumbs, coating completely. Dip the coated cheese sticks into the egg again and then again into the matzo crumbs. You should have a thickly coated cheese stick. Repeat process with remaining sticks. Cover and freeze until frozen, about two hours or up to two days.
Heat oil n a large frying pan over medium heat. Fry the coated cheese sticks in batches, until golden brown, about two minutes. Serve immediately with homemade or store-bought marinara sauce.
3 potatoes
2 onions, grated
4 tablespoons margarine
2 tablespoons, chopped dill
½ tablespoon salt
3 tablespoons potato starch
2 eggs
2 cups plain yogurt or vanilla yogurt
Peel, slice and cook the potatoes in boiling for about 20 minutes. Drain water.
Heat the margarine in a sauté pan and cook the onions until golden.
Mash the potatoes and mix with all the remaining ingredients. Make sure the margarine in which the onions were sautéed is incorporated in the mixture.
Grease a 12- muffin tin and heat in a preheated oven for 5 minutes.
Divide the potato mixture between the muffin cups and bake at 325° for 45 minutes or until golden brown.
Crust:
1 cup water
½ cup olive oil
1 pinch salt
1½ cups fine matzah meal
2 tablespoons Parmesan cheese
1 teaspoon oregano
5 large eggs
Topping:
1 to 2 large chopped and seeded tomatoes
½ to 1 cup chopped black olives
2 cups tomato sauce
2 cups grated mozzarella cheese
Oregano, to taste
Parmesan cheese, to taste
Preheat the oven to 350 degrees. Spread parchment paper on a baking sheet. Place the water and oil in a saucepan. Bring the mixture to a boil and then remove it from the heat. Add all the matzah meal and oregano. Mix to combine and return to a medium heat stirring constantly for 4 minutes. Add the 2 tablespoons of Parmesan cheese and continue stirring and cook for 1 more minute. Let the dough cool for about 5 minutes. Beat in 1 egg at a time until all the eggs have been added. Use an electric mixer for this part. Spread the dough onto the parchment paper in a large circle or 2 smaller ones. Bake for 15 minutes and then remove the crust from the oven. Spread the tomato sauce evenly over the pizza crust and sprinkle the chopped tomato, olives and oregano over the top of the sauce. Sprinkle the cheeses over the top of the tomatoes. Bake for another 15 to 20 minutes or until the cheese is golden and bubbly.
6 Bosc pears, peeled
4 ½ cups (36 oz.) of unsweetened apple juice
½ cup of brown sugar
2 cup white wine
2 cups sugar
4 cinnamon sticks
¼ lemon
2 tablespoons unsalted butter
½ cup heavy cream
¾ cup ®Cabot Shredded Kosher Passover Cheddar Cheese
½ cup pistachio nuts, chopped
In a small stock pot, pour unsweetened apple juice, white wine,¼ lemon, cinnamon sticks, ½ cup brown sugar and 1 cup of the sugar. Bring to a boil and add the peeled pears. Turn flame down to a fast simmer and poach the pears for approximately 40 minutes or until tender when poked with a knife. Remove pears from liquid and let them cool. Cut them in half lengthwise and scoop out the pits. Place them cut side up in an oven proof pan. Take half of the poaching liquid and put it in a smaller pot. Add the other cup of sugar reduce it by half. This mixture should get thick and start to turn a golden color. Add butter and heavy cream and remove from heat. The caramel will bubble so be careful. Now pour the caramel over the pears and put in a 400degree oven for 15 minutes. Toss the pears with a wooden spoon until they start to turn brown and the caramel coats the pears, being careful not to touch the hot caramel. Remove from the oven. Cut side up, equally portion cheddar cheese and chopped pistachios and place on top of each pear. Place back in the oven for 2-3 minutes just until the cheese is melted. When done serve them in either the pan that the pears were roasted in or a decorative platter.
Serve warm with either vanilla ice cream or fresh whipped cream.
Serves 8 to 12
1 pound (about 8 ) small new potatoes
3 tablespoons extra-virgin olive oil
2 small onions (about 1 pound), thinly sliced
Coarse salt and freshly ground pepper
1 ounce sharp white cheddar cheese, grated (about ½ cup)
10 eggs, whisked
½ cup sour cream
Place potatoes in a medium saucepan and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes. Drain; let cool. Peel, and cut into ¼-inch-thick slices. Preheat oven to 400 degrees. Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about 2 minutes. Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, 4 to 5 minutes. Season with salt and pepper. Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium. Pour egg mixture into skillet, Dollop with sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about 2 minutes. Carefully transfer skillet to oven and bake until eggs are completely set, 10 to 12 minutes. Invert frittata onto a plate. Let cool slightly. Serve warm.
Makes 2 cups
2 cups whole or low-fat milk, plus more for serving
1 cup quinoa, rinsed
3 tablespoons light-brown sugar, plus more for serving
¼ teaspoon ground cinnamon, plus more for serving
1 cup (1/2 pint) fresh blueberries, plus more for serving
1. Bring milk to a boil in a small sauce-pan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
2. Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon and blueberries.
3-½ cups matzah farfel
3 eggs
1 pound cheddar or American cheese
1 pound cottage cheese
1 cup milk
1 pint sour cream
Salt and pepper to taste
1 stick butter or margarine
Preheat oven to 350 degrees. Grease a 9 x 13-inch casserole. Beat the eggs well with a wire whisk and pour over the farfel. Add the cottage cheese and milk. Stir with a wooden spoon until moistened. Add salt and pepper.
Grate the cheese into another bowl. Layer the mixture in the casserole, as follows : farfel, cheese, sour cream (spread the sour cream over the entire layer), butter, repeat. Top your casserole with an extra layer of cheese.
Bake for 30 minutes covered, and then uncovered for 10 more minutes.
Le Marais
The Prime Grill
Abigael's On Broadway
Basil
Tierra Sur
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