Tag Archives: Holidays

And, on the Sixth Day

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

matzoh brei 2

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 quite—it’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.

Matzoh Brei

2-3 boards Matzoh
2 eggs
1 small onion
1 tsp olive oil
salt
pepper

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.

Eat immediately.

Serves two

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Filed under Brunch, Etc.

Making Concessions. And soup.

This is my one concession to Thanksgiving.

Don’t get me wrong, I’m as excited about the food as everyone else—in fact, the traditional Thanksgiving dinner just might be one of my favorite meals of the year. And, I’m sure that it will come as no surprise that I’d be happy to make whole meals for the rest of the week out of stuffing.

But, the thing is….

Well….

How to say this?

Ok, out with it then.

My family’s Thanksgiving meal is traditionally in a restaurant. Or, at least it has been for the past several years.

There are lots of reasons for this, but mainly, it’s simply that it works for us. We’re all coming from different places and have different dietary restrictions. And, this way we can all sit and relax. Which is really, I think, the point of the holiday.

The problem, of course, is that I really don’t have a stable of recipes. I do, however, have an address book filled with suggestions for Prix Fixe dinners.

And, that said, my immediate family typically does have a smaller version of the meal at some point over the weekend—after all there’s something to be said about having the left overs for days on end. So, in some ways, I get the best of both worlds. And, I’m not constrained by the traditions when I cook.

With that in mind, and following the longest introduction ever, I present you the pumpkin soup that I’ve been eating as of late. This version isn’t for you purists—frankly, I’m a little bored with the classic combinations and find things like pumpkin and maple syrup or brown sugar or apples or you name it a little too sweet for a soup. This one’s got kick. Lots of onions, lots of chili. I’m enjoying it so much, I’m planning the left overs already.

Until the next time, Happy Thanksgiving to you and yours.

Spiced Pumpkin Soup

1 2-pound sugar pumpkin
3 TBS olive oil, divided
6-8 cups vegetable stock (recipe follows)
1 onion, diced
1 shallot, diced
2 cloves garlic, peeled and diced
2 tsps ancho chili powder
1 tsp paprika
1 tsp cumin
1/4 tsp cinnamon
Salt

Preheat oven to 350 degrees Fahrenheit. Cut the pumpkin in half and scrape the center, setting the seeds aside. Brush the pumpkin with 1 TBS oil and sprinkle with 1 tsp paprika and salt. Roast for 45 minutes to an hour until the pumpkin is soft and can easily be scraped from the skin.

Once the pumpkin seeds are dry, sprinkle 1 TBS of oil on them and season with salt. Roast for approximately 30 minutes, until they are golden brown.

While the pumpkin is roasting, make the vegetable stock (recipe follows).

When the pumpkin is roasted, allow it to cool and scoop out the roasted flesh. Set it aside.

In a large dutch oven, heat 1 TBS of olive oil. Saute the onion, garlic and shallot for approximately 10 minutes on a low heat, until they start to brown. Add the pumpkin, ancho chili powder, cumin, cinnamon and a dash of salt. Cover with the vegetable broth and simmer for 30 minutes. Taste, adding salt if necessary.

Using an immersion blender, puree the soup. If the soup is too thick, add more water.

Garnish with pumpkin seeds.

Serves 6 as an appetizer

Vegetable Stock
1 TBS olive oil
1 tsp red pepper flakes
1/2 tsp peppercorns
1 bay leaf
3 ribs celery, chopped
3 carrots, chopped
1 onion, chopped
1 clove garlic
salt
8 cups cold water
1 TBS lemon juice

In a large stock pot, saute the vegetables, onion, and garlic for approximately 5 minutes on a low heat until everything starts to brown. Add in the red pepper flakes and saute for another minute. Then, add in the water, peppercorns, bay leaf and add salt to taste. Bring to a boil, then reduce the heat and simmer for an hour. Strain out the vegetables, add in the lemon juice and season with salt.

Set aside.

Makes 8 cups

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Filed under Meatless, Soup, Uncategorized, Vegetables

On the New Year

I know, I know, it’s an off-kilter photo.

But, the sentiments are spot on.

L’Shana Tova.

Wishing you all a very happy 5772. May you be inscribed in the book of life.

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Filed under Etc.