What I really want to tell you about it bread, in all it’s shapes and sizes. Of leavening agents, the benefits to using Aluminum-Free baking powder (in sort, it just makes things taste better).
I haven’t forgotten about sharing the recipes from my recent Jewish Deli Brunch with you. I’m counting down, until I can tell you about them.
It’s just that talking about challah and knishes during Passover feels somewhat sacrilegious. Also, mouthwatering, in case you were
Typically, during the holiday, I’m fine until around day six. This year, it found me waiting for a table in a local pizza place with a friend. Only, I couldn’t do it. It was too reminiscent of two years ago when I waited for an hour for a table at Lombardi’s only to order salad. It a bit of a long story, and one that’s rather uninteresting, except to say that the smell of yeast was intoxicating, and suddenly, I felt like a petulant child, complaining that the holiday was too long. Not a proud moment. The thing about getting to the sixth day is the end is almost in sight. Almost, but not quiteit’s close enough that you simply have to grin and bear it. And, try to convince yourself that matzoh isn’t at all that bad.
It’s really not, actually, when you have other options. And, for that matter, there’s no reason to wait until Passover to have Matzoh Brei. It may even be more enjoyable.
My version follows below. Expect some recipes for leavening agent laden things shortly. First, I’ll need to gorge myself on bread.
2-3 boards Matzoh
1 small onion
1 tsp olive oil
Break the boards of Matzoh into several large pieces, place in a bowl and cover with water. Allow to stand 10-12 minutes, until the matzoh is soft. In a separate bowl, beat the eggs and season with salt and pepper. Once the matzoh has softened, strain out the water and combine the matzoh and eggs.
While the matzoh is softening, dice the onion into small pieces, and begin to saute them in olive oil over a low flame, approximately 10-15 minutes.
Once the onions become translucent, add the matzoh and eggs to your pan. Saute over a medium heat for approximately ten minutes, until the matzoh begins to break up and brown.