Passover begins at sundown on April 12. I look forward to this holiday each year because it’s a time for a little bit of sacrificing. Although it may be minor, the sacrifice is still challenging.
During the eight days of Passover, no leaven (bread) products can be eaten, and that would include crackers, and breadcrumbs.
This ban would also exclude anything made from the five major grains (wheat, rye, barley, oats, and spelt). The only grain product permitted is matzo. Matzo is unleavened bread, made simply from flour and water and cooked very quickly. This is the bread that the Jews made for their flight from Egypt.
Necessity is the mother of invention and very inventive ways have been devised to use matzo for cooking: matzo flour (finely ground for cakes and cookies), matzo meal (coarsely ground as a breadcrumb substitute), matzo farfel (little chunks as a stuffing substitute), and full-sized matzos as a bread substitute.
I find that this is a great time to follow a low-carb diet for 2 weeks. Bread and pasta are already taken out of the equation for me because of Passover restrictions; if I just don’t overdo it with the matzo, I’ll do fine.
Therefore, on the days leading up to the beginning of Passover, I start looking for recipes exclusive of bread, bread products, and pasta.
There are the usual standbys of sautéed or baked unbreaded chicken, meat or fish. Dinner is usually taken care of, and flourless chocolate cake or coconut macaroons are yummy for dessert; it’s breakfast and lunch that is a challenge. Included are some ideas. However, I’m always on the lookout for new Passover dishes. Please send them along, if you’d like to share.
Hopefully at the end of Passover, I’ll be closer to enlightenment and ten pounds lighter.
Breakfast Matzo Brie
Some cooks make this savory; I like it sweetened. If you’d rather have it more omelet-like, eliminate the brown sugar and cinnamon and add salt and pepper to taste, and some sautéed garlic and onions if you like.
1 matzo
1 egg, beaten
1 teaspoon brown sugar
Pinch of cinnamon
Break matzo in a large bowl and pour hot water over it to cover. After a minute or two, pour off water, squeeze excess water out and add the beaten egg, sugar and cinnamon; mix well.
Melt a little butter in a skillet and add the mixture all at once; flatten out into a large pancake. You can cut it in the pan while it is cooking, or make smaller individual one. Flip it when it starts to get crusty underneath. Don’t worry if you can’t flip it all at once; not many people can.
Cook through on the other side until it’s cooked, but still soft. Serve immediately with maple syrup, jam or brown sugar sprinkled on top.
Los Angeles Caponata
Something for lunch, serve this with matzo, lettuce leaves, or on cucumber rounds.
3 pounds eggplant, unpeeled
1 red or yellow bell pepper, cored and sliced julienne
2 medium onions, peeled and thinly sliced
4 medium tomatoes or 2 cups canned plum tomatoes, drained and chopped
6 tablespoons olive oil, divided
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
Dash of freshly ground black pepper
2 tablespoons fresh lemon juice
Matzo, lettuce leaves or cucumber rounds for serving
2 tablespoons chopped fresh parsley
2 tablespoons pine nuts
Slice the eggplant lengthwise and then into 1/2-inch half-moon slices. If using fresh tomatoes, peel them, remove seeds, core and cut into small chunks.
Place 3 tablespoons of the olive oil in a large skillet. Sauté the sliced onions and pepper until the onions are just wilted, about 5 minutes. Add the garlic and eggplant. Cover and cook, stirring occasionally, until the eggplant is tender, about 10 minutes. Add salt, sugar, oregano, and pepper; stir, and cook 2 minutes more.
Remove from heat and gently stir in the chopped tomatoes. Transfer to a large bowl; mix in the remaining 3 tablespoons of olive oil and the lemon juice. Chill at least 4 hours. Serve chilled on lettuce leaves sprinkled with fresh parsley and pine nuts. Serves 8.
Mock Chopped Liver
This is a standard dish served at the Seder dinner, but delicious any time before and afterwards. Some cooks make this with green beans instead of mushrooms.
1/2 pound fresh mushrooms, chopped
1 small onion, chopped
3 tablespoon vegetable oil
1 cup chopped walnuts
Salt and freshly ground black pepper to taste
1 tablespoon water
Sauté the mushrooms and onion in the oil over medium heat until onion is translucent.
Turn into a blender or food processor container; add the walnuts, salt and pepper, and water. Process until blended but not too smooth. Serve as a spread with matzo or cucumber rounds. Makes 1 cup.
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