Matzo Brei Recipe, a Jewish Passover Breakfast Dish

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Traditional matzoh brei recipe for Jewish Passover. Contains the basic recipe plus lots of variations for any taste, savory or sweet. Make it for breakfast or as a side to another main course.

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Matzo Brei Recipe, a Jewish Passover Breakfast Dish
Cuisine Jewish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Cuisine Jewish
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Break up matzoh crackers into 1-inch pieces or smaller and soak in warm water or milk for no longer than 30 seconds. Drain well. Alternatively, put matzoh pieces in a colander and pour about a quart of hot water over them.
  2. Lightly beat the eggs in a separate bowl.
  3. Whisk in 4 teaspoons milk, salt and pepper.
  4. Add softened matzoh pieces and stir well to coat.
  5. Heat a skillet over medium-high heat and add butter or oil.
  6. Add the matzoh mixture. You can add it altogether and stir during cooking to make something like scrambled eggs. Or you could add the matzoh in separate half-cupfuls and cook them like pancakes. Or you can cook the whole batch at once without stirring, but turn halfway through to make a large, omelette-like disk. In any case, cook until eggs are just cooked through. Remove to serving dish or plates.
  7. Serve warm or cold.
Recipe Notes

There are endless variations to matzoh brei. You can make it savory, as above, or sweet.

Making different-sized batches is easy: one egg per each matzoh cracker and season to taste.

Variations for savory: in addition to the salt and pepper, add a pinch of dried parsley, thyme or rosemary, or even a mixture of sauteed onions, mushrooms and herbs. This flavorful savory version can be used as a side dish similar to stuffing.

For sweet variations, omit pepper and add a teaspoon of vanilla extract and 1/4 teaspoon cinnamon. Serve with applesauce, a sprinkling of powdered sugar, grape jelly or some other kind of jam.

You could even go way off script and serve with hot sauce, though I don't think that's exactly traditional!

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Brussels Sprouts Appetizer or Side Dish Recipe, Oven-Roasted

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How to make crunchy, savory vegetarian roasted brussels sprouts. The sprouts, a member of the cabbage family, have a mild flavor and are a hit for an appetizer or a side dish. Pair them with my easy sriracha aoli for a party snack or weekday side.

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Brussels Sprouts Appetizer or Side Dish Recipe, Oven-Roasted
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400°F.
  2. Trim ends off sprouts and cut them in half lengthwise.
  3. Toss Brussels sprouts with oil, salt, pepper and seasoning on a rimmed baking sheet. Shallow pans are best.
  4. Roast for 20 minutes then stir.
  5. Roast another 15 minutes until sprouts are brown and crispy but not burnt.
  6. Serve warm with spicy sriracha aioli or your choice of sauce.
Recipe Notes

Loosen lots of leaves from the sprouts before roasting. They get very brown, crispy and delicious!

Omit the Italian seasoning or use a different blend, such as a Mediterranean style seasoning mix instead to vary the flavor.

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Deviled Egg “Devil Chix” Recipe

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These devilish chicks will delight your crowd, whether for Easter, buffet table or game day. Traditional deviled egg recipe with a cute presentation.

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Deviled Egg "Devil Chix" Recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Hard boil the eggs and let cool quickly in ice water. Change out the ice water when it gets warm. If you cool the eggs slowly, a greenish skin forms around the yolks inside.
  2. Peel the eggs and rinse. Pat dry.
  3. With a sharp paring knife, cut about 25% off the smaller end of each egg, revealing the cooked yolk.
  4. Carefully remove the yolks from the whites and put them in a separate bowl.
  5. Rinse and pat dry the whites. With your paring knife, cut around the edge of the small end of each egg in a zigzag pattern. Cut a small slice off the other end of each egg to make them flat so they will stand up on their own.
  6. To the egg yolks, add the mustard, mayo, relish, sugar, paprika, cayenne, salt and ground pepper. Mash the yolks with a fork and mix all ingredients well.
  7. Spoon 1/6 of the egg yolk mixture into each of the larger, upright white parts. Cap each with a jagged small piece, leaving part of the yolk mixture visible. Push two whole peppercorns into each visible yolk part for eyes and a small piece of carrot into each for a beak.
  8. Serve chilled on a bed of lettuce.
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Tarragon Salad with Blue Cheese and Pears Recipe

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A salad based on one I had at Goldmarie restaurant in Munich. The recipe seems French, however, because of the French lettuce and French cheese. It's a perfect accompaniment to rich mains like steak and lobster.

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Salad, Tarragon with Blue Cheese and Pears Recipe
Course Salad, Side Dish
Cuisine French
Prep Time 15 minutes
Servings
people
Ingredients
Course Salad, Side Dish
Cuisine French
Prep Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash and dry the frisee, tarragon and pear.
  2. Gently separate 4 equal portions of frisee from the head and place in 4 individual serving bowls.
  3. Remove 10 to 12 tarragon leaves from stem and arrange on top of each serving of frisee.
  4. Whisk honey, vinegar and oil together for dressing. Drizzle about 2 teaspoons of it over each salad.
  5. Slice the St. Agur into four quarter-inch slices. Place one slice on top of each salad.
  6. Thinly slice the pear and arrange 1/4 of it around each bowl.
  7. Toast the nuts in a dry skillet. Chop and sprinkle about 2 teaspoons of them over each salad.
  8. Top each bowl with a small handful of sprouts. Serve chilled.
Recipe Notes

Substitute any sort of fancy lettuce for the frisee; cut broad leaves into thin slices.

St. Agur is really the best cheese to use for this; however, any buttery, double-cream blue cheese will do nicely as well. Do not use overly tangy, drier blue cheese.

This salad is perfect for a rich protein such as steak or lobster.

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Grilled Sesame Asparagus and White Onions Recipe

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One of my original recipes: grilled asparagus and white onions flavored with sesame oil. A great vegetarian side dish that also works well with green beans.

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Asparagus, Grilled Sesame, and White Onions Recipe
Course Brunch, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Brunch, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Passive Time 1 hour
Servings
people
Ingredients
Instructions
  1. Wash and trim the asparagus.
  2. Peel and french cut the onion.
  3. Marinate asparagus and onions in a zipper bag with sesame oil and salt for at least an hour, turning several times.
  4. Preheat a heavy skillet over medium-high heat. Start grilling asparagus first.
  5. After 5 minutes, add onions to the pan.
  6. Once everything is crisp-tender, remove from heat and sprinkle with sesame seeds or toasted pine nuts for garnish, if desired.
  7. Serve warm.
Recipe Notes

This recipe works equally well with white asparagus or green beans instead of green asparagus.

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Green Beans with Sauteed Radishes and Pine Nuts Recipe

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A simple vegetable side dish using fresh summer green beans and radishes plus the earthy tone of pine nuts. Makes a wonderful, light side for steak, chicken or pork, especially grilled proteins.

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Green Beans with Sauteed Radishes and Pine Nuts Recipe
Course Brunch, Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Brunch, Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat a dry skillet over medium-high heat and add pine nuts in a single layer. Let nuts brown on one side, about 30 seconds or so. Shake the pan and brown them on the other side. Tend them carefully; they burn before you know it. Transfer them to a bowl and set aside.
  2. Blanch the green beans in salted water. Dry them with paper towels. Set aside.
  3. Warm the oil in a large sauté pan over medium heat. Saute the radishes, cut side down, for 2 minutes. Shake the pan and continue cooking, shaking the pan occasionally, for 2 to 3 minutes more.
  4. Add the vinegar and cook, stirring, until the liquid is evaporated, 30 seconds to 1 minute.
  5. Season the radishes with salt and pepper and transfer to a bowl. Set them aside for now.
  6. Return the pan to medium heat and add the butter. Cook, swirling the pan until the butter begins to brown and has a nutty aroma, about 2 minutes.
  7. Add the onions, mustard and herbs. Stir until onions soften, about 1 minute.
  8. Add the green beans and radishes and cook, shaking the pan occasionally, until the beans are warmed through, 1 to 2 minutes.
  9. Transfer to a warmed serving bowl and sprinkle with the pine nuts. Serve immediately.
Recipe Notes

This recipe works well with asparagus, too.

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Cold Summer Gazpacho Soup Recipe

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The best summer no-cook dish of all time: gazpacho, a chilled soup of fresh tomatoes, cucumber, bell pepper, lime and tasty seasoning. Serve with a fresh baguette for a perfect lunch on a hot day.

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Soup, Gazpacho Recipe
Cuisine Spanish
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Spanish
Prep Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Put the tomatoes in a bowl.
  2. Peel and seed the cucumber. Finely dice the cucumber, celery, bell pepper and onion. Press or finely dice the garlic. Add everything to the bowl.
  3. Juice the lime. Stir in the lime juice, Sriracha sauce, olive oil, balsamic vinegar, Worcestershire sauce, salt and pepper. Mix well.
  4. Roughly chop the cilantro. Place it in a blender with 1 1/2 cups of the tomato mixture. Pulse until smooth. Add back to the bowl. Mix well. If you like the gazpacho completely smooth, blend all of it.
  5. Chill for at least two hours and up to two days. Serve with a garnish of sour cream, Greek yogurt, fresh chopped scallions or cucumber. Lay a piece of fresh baguette or garlic toast alongside.
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Asiago Cheese Grits Recipe

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Rich and decadent Asiago cheese grits, perfect for a breakfast buffet side dish or as part of Cajun shrimp and grits combination. I like Better than Bouillon organic chicken base, but you can use any brand you prefer. Substitute cheddar for the Asiago for an amazing taste variation.

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Grits, Asiago Cheese Recipe
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. In a medium saucepan, bring the milk to a rolling boil. Whisk in chicken base. Work quickly so the milk does not burn.
  2. Whisk in the grits in a slow stream, whisking rapidly and constantly to avoid lumps.
  3. Reduce heat to medium. Cook until the mixture thickens and is al dente. The time depends on the type of grits you are using; consult the package label for cooking time.
  4. Reduce heat to low. Add butter and the cream and stir well to loosen the mixture. Add more cream if necessary to get a thick yet flowing consistency.
  5. Add the cheese and pepper. Mix them into the grits, stirring until fully incorporated.
  6. Take the pan off the heat and cover until serving time.
  7. Add more cream if the mixture is too thick at serving time.
Recipe Notes

Always grate your own cheese for richer flavor, plus the ready-grated cheese in the supermarket dairy section has talcum or other agents added to keep the cheese from sticking together.

Substitute cheddar cheese for the Asiago in this recipe for a tasty switch.

These grits make great leftovers and will store in an airtight container in the fridge for several days. They are very fast to heat up in the microwave because of all the dairy. Be careful when handling the freshly-prepared or reheated grits; they are HOT!

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Utopenci, Czech Pickled Sausage Salad Recipe

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This cold pickled sausage salad makes a good appetizer, potluck contribution or game day snack. This recipe makes a lot, but you can reduce it easily for smaller portions. It's gluten-free and wonderful with beer and dark bread.

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Utopenci, Czech Pickled Sausage Salad
Cuisine Czech
Prep Time 30 minutes
Passive Time 5 to 7 days
Servings
pounds
Ingredients
Cuisine Czech
Prep Time 30 minutes
Passive Time 5 to 7 days
Servings
pounds
Ingredients
Instructions
  1. Remove the skin of sausage and cut into ½ - inch slices. Toss with cayenne. Peel and slice onions into thin rings.
  2. Combine water, vinegar, salt, sugar and spices in a heavy stockpot to make brine. Mix well and bring to boil. Make sure you have a strong kitchen fan or open window for this step; the vapors from the boiling brine mixture are overwhelming. Boil for one minute; remove from heat and allow to cool to 125° F.
  3. Layer sausage and onions alternately in gallon jar or earthenware crock. Press each layer well. Continue layering until jar or crock is full. Add layer of bay leaves to finish.
  4. Fill jar with brine to cover contents. Seal. Store in cool, dry, dark place for five to seven days. Serve at room temperature with dark bread and cold Czech beer.
Recipe Notes

Can be stored in refrigerator up to one month.

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Spätzle (German Egg Noodles) Recipe

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Learn to make little homemade egg noodles: Spätzle. A specialty of Swabia in Bavaria and Austria. This recipe is an authentic Swabian family recipe. Serve them with stew or bake with cheese and onions for "German Mac and Cheese".

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Spätzle (German Egg Noodles) Recipe
Course Side Dish
Cuisine German
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine German
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Combine flour, salt and eggs in a large bowl and mix with dough hooks or hands. Add water 1/4-cup at a time, mixing well between additions, until proper consistency is reached. You probably don't need all the water. The dough should pull away from the sides of the bowl and be very wet and elastic and “come heavy off the spoon”: soll schwer vom Löffel reißen.
  2. Heat a large pot of well salted water to a boil. Place the Spätzle plane on top of the pot. Drop large spoonfuls of dough into the receptacle on the plane until it’s almost full.
  3. Hold the plane by the handle and move the receptacle back and forth across the top of the boiling water so it scrapes the dough back and forth. In the process, dough will be forced through the holes of the plane and drop in strands into the boiling water below.
  4. Cook one receptacle full of dough at a time. If the water stops boiling, allow it to come to a boil again before proceeding.
  5. The noodles are done when they come to the top and float for a minute or so. Remove from the pot with a large slotted spoon or mesh spider to a colander. Stir the colander occasionally to keep them from sticking while you finish cooking the rest of the dough.
  6. Serve warm immediately as a side dish or freeze.
Recipe Notes

Don't let your prep bowls and equipment dry out with the dough on them. The dough dries into a cement-like substance! Soak them while you eat and they will be easier to clean later.

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