OLIVE OIL MATZO
There is a wonderful Sardinian flatbread known as carta musica - sheet music, because it is nearly impossibly thin - that I never thought of making. Something about its ethereal nature made me assume that it would be too difficult. Turns out, making this bread is a snap, and the dough has such a high percentage of olive oil that rolling it super-thin is almost no work at all. The dough is a joy to work with. It's almost impossible to tear and, with a minimum of additional flour, is stick-free. Baking takes a bit of practice because the oven must be heated to reach a very high temperature before the dough is inserted. The last few breads will bake a bit faster than the first few because the baking sheet will be hot.
Provided by Mark Bittman
Categories easy, quick, appetizer, side dish
Time 30m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.)
- Cut dough into 12 small balls - this is easiest if you cut the ball in half, then half again, then into thirds - and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it.
- Put dough on ungreased cookie sheets, sprinkle with sea salt if you like, and bake for about 2 to 3 minutes, keeping a very close eye on breads - they can burn very quickly. Once they begin to puff up and brown, flip and cook for another minute or so on second side. Repeat with all the dough and let cool completely.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 0 grams
MATZO-RELLA STICKS
Provided by Food Network
Time 1h5m
Yield 2 to 3 servings
Number Of Ingredients 30
Steps:
- For the matzo ball batter: Whisk together the eggs, oil and seltzer in a medium bowl. Add the matzo meal, Parmesan, baking powder, garlic powder, oregano, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper and mix just until combined; do not overmix. The batter will be wet and sticky. Cover and refrigerate for 30 minutes or up to 4 hours so the matzo meal can absorb the liquid.
- For the matzo coating: When the batter is almost ready, mix together the matzo meal, Parmesan, garlic powder, oregano, parsley and 1/2 teaspoon salt in a shallow bowl or on a plate.
- For the assembly: Place the potato starch in a shallow bowl or on a plate. Put some water in a small bowl. Coat 1 cheese stick in the potato starch. Wet your fingers with some water to prevent the matzo ball batter from sticking to your skin, then coat the cheese stick with 1/8 to 1/4 inch of the batter. Make sure the cheese is completely covered so it doesn't leak out during frying. The batter should stick to the cheese easily and form a smooth matzo ball log. If it's not sticking well, stir in a little more seltzer. If it's too sticky, add a little more matzo meal.
- Roll the stick in the matzo coating while shaping it into a cylinder, then set on a plate. Repeat with the other cheese sticks. You should have enough batter for 6 or 7 cheese sticks. Refrigerate the coated sticks.
- Meanwhile, heat 2 inches of oil in a heavy-bottomed medium pot to 350 degrees F. Fry 2 or 3 coated sticks at a time, leaving the rest in the refrigerator, until golden brown, about 5 minutes. (Don't overcrowd the pot or the oil temperature will lower too much.) You can test one to make sure the fry time is perfect; Stick a toothpick into one end of the stick. If there is no resistance from the cheese, then it is melted. And if you cut the stick, the cheese should be stringy, but not completely melted. Sprinkle with a little salt, then repeat with the remaining coated sticks. Serve hot with the Marinara Sauce.
- Heat the olive oil over medium heat in a medium saucepan. Add the onions and cook, stirring occasionally, until translucent, 4 to 5 minutes. Making sure they do not burn. Add the garlic, reduce the heat to low and cook until fragrant, about 1 minute more.
- Add the tomato paste and cook, stirring often, until it darkens slightly, 1 to 2 minutes. Add the diced tomatoes, basil, oregano, pepper flakes, 1/2 teaspoon salt and 1/4 cup water and mix to combine. Bring to a simmer, cover, then reduce the heat to medium low and cook, stirring occasionally, until the tomatoes are soft, 30 to 40 minutes.
- Serve the sauce as is or, for a smoother texture, blend with an immersion blender. The sauce will keep, covered in the refrigerator, for up to 5 days.
UNLEAVENED BREAD
Darlene Kossman made this for passover meal April 15th, 1987. It took 5 people to make 2 batches = 100; one big one on cookie sheet for pastor. Figure to cut in 3 parts Helen, 2 Wilma, 2 Phyllis, 2 Darlene, 1 pastor. 60 circles without Phyllis (these are notes on recipe). It has egg in it; that seems like leavening to me but this is the recipe she had.
Provided by Dienia B.
Categories Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour, water, olive oil, salt and egg together.
- Make 10 balls.
- Roll out like pie dough (is sticky) into 4 inch circles.
- Bake at 375 degrees Fahrenheit for 10 minutes; better at 350 degrees Fahrenheit for 15 minutes.
- For most ovens will brown some on bottom and sides but not top.
HERB-INFUSED OLIVE OIL
For Passover dinner, add a little zest to matzo with olive oil infused with herbs like rosemary and thyme. Though you can use store-bought flavored oil, we suggest creating your own version with your favorite herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- Heat olive oil over medium heat until just bubbling. Add herbs. Cook for 2 minutes, then remove from heat. Steep 1 to 2 hours. Strain out herbs, and funnel into a clean glass container. Refrigerate up to 1 week; bring to room temperature before using.
MATZO BALL SOUP
Matzo Ball Soup from Vegan by Jean-Christian Jury. Copyright © 2017 by Jean-Christian Jury. Reproduced by permission of Phaidon. All rights reserved.
Provided by Food.com
Categories Vegan
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the matzo ball dough using a food processor or high-speed blender, blend the tofu and olive oil. Transfer the mixture to a large bowl and stir in the matzo meal, nutritional yeast, baking powder, onion powder, garlic powder, and celery seeds. Season to taste with salt and freshly ground pepper and stir well. Put the dough into an airtight container and refrigerate overnight.
- Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and sauté for 5-6 minutes, until the onion is soft. Add the dill and stock, bring to a boil, then immediately reduce the heat to low and maintain a simmer.
- Using your hands or a soup spoon, shape the dough into 2-inch (5 cm) balls. Carefully drop the dumplings into the soup, trying not to break them. Cover the pot and cook the soup at a low simmer for 40 minutes. Remove the pot from the heat, season the soup to taste with salt and freshly ground black pepper, and stir in the lemon juice. Garnish with the parsley and serve immediately.
- Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.
Nutrition Facts : Calories 549.7, Fat 25.6, SaturatedFat 3.5, Sodium 152, Carbohydrate 66.1, Fiber 5.4, Sugar 5.1, Protein 15.6
More about "olive oil matzo food"
OLIVE OIL MATZO - PURSUITIST
From pursuitist.com
19 BIBLE VERSES ABOUT OLIVE OIL - KNOWING JESUS
From bible.knowing-jesus.com
UNLEAVENED BREAD RECIPES - ELIYAH MINISTRIES
From eliyah.com
VEGETABLE MATZO PIE - ITALIAN PASSOVER RECIPE
From toriavey.com
GRANDMA’S MATZO BALL SOUP | LOVE AND OLIVE OIL
From loveandoliveoil.com
OLIVE OIL MATZO RECIPE | RECIPE | RECIPES, MATZO MEAL, FOOD
From pinterest.ca
OLIVE OIL-MATZO GRANOLA | PARENTS NEED TO EAT TOO
From debbiekoenig.com
OLIVE OIL MATZO - IEATGREEN | HEALTHY, GREEN, ORGANIC FOOD
From ieatgreen.com
VEGAN MATZO BALL SOUP RECIPE TO CURE WHATEVER AILS YOU
From vegetariantimes.com
HOMEMADE MATZO - ONCE UPON A CHEF
From onceuponachef.com
PASSOVER FAVOURITES HIGHLIGHT CULINARY ... - NATIONAL POST
From nationalpost.com
OLIVE OIL FLATBREAD (MATZO - PASSOVER BREAD) RECIPE
From recipeland.com
ARE OLIVES LOW FODMAP? YOUR IBS DIET FOOD LIST GUIDE ...
From casadesante.com
UNLEAVENED BREAD | SNAPSHOTSINCURSIVE
From snapshotsincursive.com
OLIVE OIL HELPS PRODUCE A CLASSIC FLATBREAD - THE NEW YORK ...
From nytimes.com
KOSHER OR NOT, THIS HOMEMADE MATZO RECIPE WILL HELP YOU ...
From wweek.com
OLIVE OIL MATZO - DINING AND COOKING
From diningandcooking.com
OLIVE MUSICA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MARK BITTMAN'S OLIVE OIL MATZO — THE BUTTER LAB
From thebutterlab.com
MATZO BALL SOUP RECIPE | CRATE & BARREL CANADA
From crateandbarrel.ca
OLIVE OIL MATZO – THE LITTLE SHOP OF OLIVE OILS
From shopevoo.com
HOMEMADE MATZO - SAVEUR
From saveur.com
OLIVE OIL MATZO | DRUPAL APICIUS - WILLDONOVAN.COM
From willdonovan.com
OLIVE OIL MATZO - THE NEW YORK TIMES
From nytimes.com
VEGAN MATZO BALLS IN A RUSTIC ITALIAN SOUP • PULIYOGARE ...
From puliyogaretravels.com
OLIVE OIL MATZO - MARK BITTMAN | THE NEW YORK TIMES ...
FOOD – PAGE 3 - SHIRAZ AT HOME
From shirazathome.com
OLIVE OIL FLATBREAD RECIPE - TABLESPOON.COM
From tablespoon.com
STREIT'S MATZO BREI, SAVORY (6 OZ) DELIVERY OR PICKUP NEAR ...
From instacart.ca
SOURDOUGH OLIVE OIL MATZO BY BLONDIEANDRYE | QUICK & EASY ...
From thefeedfeed.com
GLUTEN FREE MATZO {DAIRY-FREE TOO ... - FEARLESS DINING
From fearlessdining.com
AT THE IMMIGRANT'S TABLE: HOMEMADE MATZO FOR PASSOVER
From immigrantstable.com
HOMEMADE OLIVE OIL MATZAH CRACKER RECIPE | BIGGER BOLDER ...
From biggerbolderbaking.com
MATZO BALL SOUP - PLANT BASED ON A BUDGET
From plantbasedonabudget.com
MATZO BREAD | SALADMASTER RECIPES
From recipes.saladmaster.com
EGG SUBSTITUTE FOR MATZO BALLS: WHAT CAN YOU REALLY USE?
From elpasony.com
MATZO | LOVE AND OLIVE OIL
From loveandoliveoil.com
MATZO-BREADED SALMON RECIPE - FOOD NEWS
From foodnewsnews.com
OLIVE OIL FLATBREAD | RECIPE | MATZO MEAL, FLATBREAD, FOOD ...
From pinterest.com
MATZAH RECIPE BREAD
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love