Here in America we like to put our own culinary stamp on everything, and by “culinary stamp” of course we mean taking otherwise healthy things and frying them in as much oil as possible, then dousing them in something sweet. With Passover just around the corner, it’s matzoh’s turn in the fried spotlight. While we disappointingly haven’t seen anyone deep-fry matzoh yet (what are you waiting for, Iowa State Fair?) we do love this take on traditional matzoh brei, courtesy of Carrington Farms, which goes easy on the eggy extras, and heavy on the fried bread. Er…unleavened bread that is.
With only two more meals left for Passover 2010, there’s the urge to never eat matzoh again, yet still use it all before its time is up. Matzoh as a cracker isn’t terrible, as I slathered on smoked whitefish salad and pushed raw onion and raw broccoli into the creamy mixture, simply topped with freshly ground black pepper. Matzoh is also tolerable as a base for melted cheese and salsa, as my sister discovered.
But I think matzoh is best when you can barely taste it at all. So, for you, the lonely observant Jews, for when every one else has longed reincorporated pizza and pasta into their diets, you have fought through the carb cravings and lasted until this eighth and final day. Here is a way to hide your matzoh.
Matzoh and Swiss Omelet
A few weeks ago at the farmers’ market I bought these long, slender greens that basically looked like grass. At the ends there was some barely leafy parts, but it mostly just looked like grass. And I totally can’t remember the name.
Nonetheless, I sliced it to about the size of my pinkie nail (currently painted in Essie’s Mint Candy Apple) and quickly softened it in a pan with butter. I then added in broken up matzoh bits, letting the matzoh also soften.
In a bowl I beat two eggs and threw in raw garlic. I poured the egg mixture over the greens and matzoh and tried to swipe around the sides to let the uncooked eggs start to cook. I seasoned the eggs with salt and pepper and then flipped the egg mixture over once the bottom started to firm up. I lowered the heat then tore up two slices of swiss and placed a lid over the pan. After about 2 minutes, the cheese still hadn’t melted and the eggs were starting to brown on the bottom.
I decided to flip it again, letting the cheese directly hit the pan. I was nervous that the cheese would burn, or stick. or the whole thing would get messed up. But I guess the cheese and butter had enough fat that the cheese slid around in the pan and was able to melt, but then also easily move to the plate.
Enjoy, especially not tasting the matzoh, which really only gives the open faced omelet some body and texture, but not that gross matzoh stale taste.
And now you can start thinking (if you haven’t already) how you’re going to break Passover.