Wednesday, April 11, 2012


Tonight was my annual passover dinner with my friend Boston, and I made dinner and she made apple cake and thumbprint cookies for dessert.  (Plus we had salted caramel matzoh.)  For dinner we had:

Patatas Bravas - and now we have a ton of delicious aioli leftover

Baked Sweet Potato Falafel - this recipe has some serious delicitude going on. 

Matzo Brie, topped with cheese and zucchini
4 sheets matzoh
2 eggs (or one egg and two egg whites, if you also made the aioli.)
dash of milk (about one tablespoon)
boiling water
small zucchini, sliced thin

1. Heat a skillet on medium heat until pretty hot (I actually baked my cast iron one in the oven at 400 for thirty minutes and then put it on the stove on medium heat). 

2. Break matzoh up into small-ish pieces (no bigger than two inches square), put in a colander, and pour boiling water over matzoh. 

3. Press matzoh dry with paper towel, squeezing water through colander.  Put matzoh in a shallow pan.

4. Combine eggs, milk, salt, pepper, and pour over matzoh. Allow to soak for about 5-10 minutes. 

5. Grease pan.  Be generous.  Pour matzoh and egg mixture into pan into a big pile of eggy-matzoh-ness. 

6. Add zuchinni slices if there is room around the matzoh. 

7. Once matzoh/egg has cooked on one side, flip the whole thing and cook on the other side. 

8. Flip the zucchini. 

9.  Remove matzoh from heat, top with cheese, and then zucchini. 

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