A Passover Story


I’m not EXACTLY comparing myself to the ancient Jews. But I did have an experience on Monday that made me appreciate their need to eat matzo (unleavened bread) because they were in a hurry to get out of Israel. They went with what they had, baking their bread before it was able to rise. I, too, ended up going with what I had—and part of what I had was matzo.

I’m not EXACTLY comparing myself to the ancient Jews. But I did have an experience on Monday that made me appreciate their need to eat matzo (unleavened bread) because they were in a hurry to get out of Egypt. They went with what they had, baking their bread before it was able to rise. I, too, ended up going with what I had—and part of what I had was matzo.

I was scheduled to appear on Mass Appeal on Tuesday, making matzo crunch in one segment and sharing the other segment with JD Fairman, the co-owner of Pioneer Valley Charcuterie.  JD was planning to make the ultimate BLT with homemade tomato jam and his own lovely bacon.h

Unfortunately, JD emailed me Monday evening to let me know that he was feeling horribly ill. I was stuck with an extra segment to fill at the last minute.

My general store had already closed for the night, and I am not the sort of person who gets up early in the morning to shop. I thus had to plan a dish that would use ingredients I had in the house. I decided to continue the matzo theme (it was still Passover, after all) and make matzo brei. For those of you not in the know, this egg dish is a cross between scrambled eggs and French toast.

I hadn’t ever made matzo brei before; my Jewish grandmother didn’t prepare it as far as I can recall. Happily, I HAD previously cooked eggs, its main ingredient, and I happened to have quote a few of those in the house. So I adapted a recipe I found online (thank you, Emily) and added matzo to eggs, onions, cheese, and homemade salsa. (Your salsa does not have to be homemade.)

The result was ideal comfort food, and a wonderful way to use up some of the matzo I had in the house. I recommend it highly. If you feel obliged to finish up your meal with a little matzo crunch, feel free to make that as well.

Happy Passover/Happy Spring….

Matzo Brei with Salsah

Ingredients:

1 medium onion, chopped

2 pieces matzo, broken into small pieces

4 eggs, beaten

1 cup grated sharp cheddar

1/2 cup salsa

chopped fresh chives to taste (optional, but I saw them coming up in my yard and couldn’t resist!)

Instructions:

Melt the butter in a 10-inch nonstick skillet. Sauté the onion pieces over medium-low heat until they turn golden brown, about 10 minutes.

While the onion is sautéing, place the matzo pieces in a colander, and place the colander in the sink. Pour boiling water over the matzo until all the pieces are damp. Drain the matzo pieces in the colander.

Set aside about 1/4 cup of the cheese. Stir together the eggs and the remaining cheese in a large bowl. Add the drained matzo pieces and combine well.

Add this mixture to the onions, adding a little more butter/fat if needed to keep the eggs from sticking. Cook over medium-low heat, stirring as needed, until the eggs set.

Spoon the egg mixture onto a serving plate. Pour the salsa on top, and garnish with the remaining cheese and the chives. Serve with extra salsa. Serves 2 to 4, depending on appetite.

And now for the videos:

Tinky Makes Matzo Brei

Tinky Makes Matzo Crunch

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3 Responses to “A Passover Story”

  1. Cynthia says:

    I went and purchased matzoh this weekend to make the brie but was afraid it would get soggy waiting on a hot tray. Now, I see that you preload it purposely. Hmmm. I don’t remember soaking. But- I will try it. Thanks!!!

  2. tinkyweisblat says:

    Have fun. I think you’ll enjoy the result….

  3. David says:

    Hi Tinky,
    Love your story about matzo brei–we also have a recipe though Mardi likes a higher ratio of matzo to eggs…

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