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Thursday, April 12, 2012

Salami and Onion Matzoh Brei Frittata

Here is one more Passover recipe to get you through the rest of the week.

Salami and Onion Matzoh Brei Frittata
Serves 4
  • 6 pieces of unsalted matzoh 
  • 6 large eggs
  • 1 sweet onion, chopped
  • 2 cups Kosher beef salami, cut into small cubes
  • 2 Tbsp.vegetable oil
  • kosher salt and pepper
  1.  Preheat your ovens broiler.
  2. Into a colander, break the matzoh into small pieces, about 1-inch in size. Rinse the matzoh under hot tap water until the pieces are softened, about 1-2 minutes. Let stand for 5 minutes.
  3. In a large mixing bowl whisk the eggs and season with salt and pepper. Stir in the matzoh pieces until coated well with the egg.
  4. Heat a large saute pan over medium-high heat. Add the oil and saute the onions until softened and slightly golden, add the salami and continue to cook until the salami starts to crisp. Turn the heat to high and add in the matzoh and egg mixture. Stir to combine, then using the spatula, flatten the mixture.
  5. Place the pan into the oven and bake under the broiler until the top is golden and the eggs have cooked through, about 8-10 minutes.
  6. Sprinkle with some salt pepper, and some fresh chopped parsley and serve.
  7. ENJOY!

Wednesday, April 11, 2012

Passover Recipe: Passover Fried Chicken

It is now mid Passover week and I don't know about you but by now my mother's delicious brisket leftovers are not so delicious anymore. It is time for something different, so why not go southern?

I based this recipe off of Thomas Keller's famous Ad Hoc Buttermilk Fried Chicken recipe and although obviously not as good as the real thing this kosher for passover recipe is top notch.

Although you have to start the prep for this dish the night before, brining the chicken before hand ensures juicy and flavourful chicken and makes a huge difference. Enjoy this chicken fresh from frying, reheated in the oven or even cold.

Passover Fried Chicken
Serves 6 (2 pieces of chicken each)
  • 6 bone-in, skin-on chicken thighs
  • 6 chicken legs
  • 8 cups of water
  • 1/2 cup kosher salt
  • 1/4 cup honey
  • 6 bay leaves
  • 1 head of garlic, cut in half  horizontally
  •  1 Tbsp. black peppercorns
  • a few thyme sprigs
  • a handful of fresh parsley
  • juice and zest from 2 lemons
  • 6 eggs, whisked
  • 4 cups matzoh meal
  • 2 Tbsp. garlic powder
  • 1 Tbsp. paprika
  • a couple pinches of cayenne pepper
  • kosher salt and fresh ground pepper to taste
  • vegetable or canola oil for frying 
  • honey for drizzling
  1. In a large pot combine the water, salt, honey, bay leaves, garlic, peppercorns, thyme, parsley, and lemon zest and juice. Place on the stove over high heat and bring to a boil. Cook for one minute until all the salt is dissolved. Remove from the heat and let cool.
  2. Once the brine is cooled add the chicken pieces. Place in the fridge over night or up to 12 hours.
  3. When ready, remove the chicken from the brine and pat dry. Let come to room temperature.
  4. Place the eggs into a shallow dish. Combine the matzoh meal, garlic powder, paprika, cayenne and salt and pepper.
  5. Once the chicken is at room temperature you are ready to bread. Working with one piece at a time, place the chicken into the matzo meal mixture, followed by the egg mixture and then back into the matzoh meal. Place onto a baking sheet and repeat with the remaining chicken.
  6. Fill a large, saucepan with vegetable or canola oil and place over high heat. Once the oil is heated (if using a thermometer the oil should be about 325 degrees F), start frying the chicken a few pieces at a time until brown and crispy and cooked through. Remove onto a paper towel lined baking sheet and repeat with the remaining chicken.
  7. Just before serving drizzle the chicken with a little bit of honey.
  8. Enjoy!

    Monday, April 9, 2012

    Passover Recipe: Dark Chocolate and Fleur de Sel Matzoh Crunch

    It is that time of year again when Jews all around the world are celebrating Passover and thinking of creative ways to dress up the limited food that we can eat. One of the most popular Passover snacks is Matzoh Crunch; plain boring matzoh topped with delicious toffee and other delicious sweets. This year I decided to fancy up my matzoh crunch with some good quality  dark chocolate and fleur de sel. The results were SCRUMPTIOUS.

    Whether  you are celebrating passover or not whip up a batch today and you will not be disappointed.

    Dark Chocolate and Fleur de Sel Matzoh Crunch
    •  6 pieces of unsalted matzoh
    • 1 1/2 cups butter (or margarine)
    • 1 1/2 cups brown sugar
    • 100g bar of good quality dark chocolate
    • a few pinches of fleur de sel or other flaky salt
    1.  Preheat the oven to 325 degrees F.
    2. Lay the matzoh onto a parchment lined baking sheet (you may have to use more than one) and set aside. You can break some of the pieces of matzoh in half to fit more onto a tray
    3. In a small saucepan, over medium heat, melt the butter or margarine with the brown sugar until melted. Raise the heat to medium high and bring to a boil. Cook, stirring occasionally until starting to thicken, about 2-3 minutes.
    4. Pour the sugar mixture over the pieces of matzoh and spread using a spatula until all the pieces of matzoh are fully covered. Place in the oven and bake for 10-12 minutes, until golden.
    5. While the matzoh is baking, melt the chocolate over a double boiler or in the microwave in 30 second intervals, being very careful not to let it burn.
    6. Remove the matzoh from the oven and let cool for 2 minutes then lightly sprinkle with the fleur de sel. Allow to cool for another few minutes and then generously drizzle the chocolate over.
    7. Allow the chocolate to harden at room temperature for about 30 minutes and then break the matzoh into small pieces. 
    8. ENJOY!

      Tuesday, April 3, 2012

      Jamie Oliver's Meals in Minutes: Piri Piri Chicken, Dressed Potatoes, Arugula Salad

      Last night was the third installment of Jamie Oliver's Meals in Minutes cookbook test!

      On the menu:
      • Piri Piri Chicken
      • Dressed Potatoes
      • Arugula Salad
      This time, I followed the recipe exactly, no substitutions at all.

      Here are my thoughts:

      Ingredients: Just like the other recipes all the ingredients were easy to find and economical.

      Method: The method for this recipe was pretty easy to follow and was actually the simplest so far.

      Cook Time: Because I skipped the dessert portion of the recipe dinner was on the table in 30 minutes.

      The Food: This recipe was not one of our favourites. The potatoes were delicious but the chicken was lacking. We found the piri piri sauce to be quite strong from the vinegar and onions. I think if the sauce had some more time to cook, or was cooked prior to being added to the chicken we may have liked it a bit more. Either way it was still a satisfying meal that was easily prepared and I will definitley be making the potatoes again.

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