RUTH REICHL'S MATZO BREI
Elizabeth Barbone of Troy, New York, writes: "I read Ruth Reichl's 'Letter from the Editor' (April 2004), in which she states that 'matzo brei is one of life's perfect foods,' with great interest. However, no recipe for matzo brei appears. Is there any chance of Gourmet publishing a recipe for this 'perfect' food? I would love to try it."
Provided by Ruth Reichl
Categories Egg Breakfast Brunch Side Quick & Easy Kosher Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.
- Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.
MATZO BREI WITH TOMATOES AND SALSA
Matzo _brei_ is a Jewish dish made from eggs scrambled with matzo that is traditionally served for breakfast. This version has a few Mexican twists.
Provided by The Bon Appétit Test Kitchen
Time 20m
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Place matzo pieces in medium bowl. Cover with hot water; soak 15 seconds. Drain well in sieve. Add eggs to same bowl and whisk to blend. Mix in drained matzo and tomato, then sprinkle with salt and pepper.
- Heat oil in medium nonstick skillet over medium-high heat. Add chile. Sauté until beginning to soften, about 3 minutes. Spoon half of chile and most of oil into mini processor. Add cilantro, green onions, lime juice, and oregano to processor; blend to coarse paste. Season salsa generously with salt and pepper.
- Place skillet with remaining oil and chile over medium-high heat. Add eggmatzo mixture and 2 tablespoons salsa. Stir gently until cooked to desired doneness. Spoon matzo brei onto plates. Top with dollops of salsa and serve.
- *Often called a pasilla; available at some supermarkets, specialty foods stores, and Latin markets.
MATZO FRITTATA
This savory matzo brei, loaded with caramelized onions and mushrooms, is made like a frittata that you cut into wedges. While commonly eaten for breakfast during Passover, this one serves as a substantial side dish. Leftovers make a nice brunch or lunch, especially with a green salad. The key to a good matzo brei is soaking the matzo just enough to retain a little bit of chew, but not so much that it becomes soggy. Here, the matzo is submerged in boiling water for one minute to soften. If keeping kosher and making this for a dairy meal, use a tablespoon of butter instead of oil for extra flavor.
Provided by Susan Spungen
Categories breakfast, brunch, dinner, lunch, breads, appetizer, main course, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Heat a 12-inch nonstick ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons oil and then the onion. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until very well browned and starting to caramelize, 10 to 15 minutes.
- Add 3/4 cup water, stirring the onion and scraping the pan. Reduce the heat to medium and cook, covered, until very soft and golden, about 20 minutes more, stirring occasionally. Stir in 2 tablespoons water, then scrape the onion into a bowl.
- Bring a large kettle or saucepan of water to a boil. Meanwhile, return the skillet to medium-high heat (no need to wash). Add 1 1/2 tablespoons oil, then the mushrooms. Season with the rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden brown, 5 to 10 minutes. Stir in a little water, scraping up any bits in the pan, let it evaporate and transfer to the bowl with the onions. Rinse the pan.
- Place the matzo in a colander set inside a large bowl. Pour in the boiling water and let sit for 1 minute. Pull the colander out of the water and let drain.
- In a large bowl, beat the eggs well and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the mushroom mixture, the softened matzo and the parsley and stir very thoroughly.
- Heat the rinsed skillet over medium-high heat. Heat the remaining tablespoon oil and then pour in the matzo mixture and smooth the top. Cook, undisturbed, until firm on bottom and edges, 5 to 7 minutes. Transfer to the oven and cook until set in the middle and golden brown on top, 12 to 15 minutes. (If desired, broil for 1 to 2 minutes to brown the top.) Loosen from pan if needed with a rubber spatula and slide onto a cutting board or plate. Sprinkle lightly with salt and cut into wedges to serve.
BASIC MATZOH BREI
From Ruth Reichl's Garlic and Sapphires...easy, yummy, I love it for a simple dinner if I'm too tired to really cook. This is a savory matzoh brei.
Provided by Liza at Food.com
Categories Breads
Time 6m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Break up matzoh crackers into tiny pieces and put into a strainer.
- Run warm water over the broken up matzoh to soak it for a few minutes.
- Break eggs, whip with a fork til frothy.
- Add salt and pepper.
- Add soaked, but drained, matzoh to eggs.
- Melt 1 T butter in frying pan.
- Fry egg/matzoh mixture like you would scrambled eggs.
- Enjoy -- no need for toast, all in the pan!
Nutrition Facts : Calories 470, Fat 22.2, SaturatedFat 10.5, Cholesterol 453.5, Sodium 222.9, Carbohydrate 47.6, Fiber 1.7, Sugar 0.9, Protein 18.3
MATZO BREI OR FRIED MATZO
This recipe was much-loved when I was growing up (typically made the week or so after Passover, when there was an abundance of matzo in our home). Now that I am grown and married, every Passover my mom gives me and my brother each a box of matzo to take home after seder, and this is my favorite recipe for it (I usually make it for breakfast).
Provided by Greeny4444
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Beat the eggs (like you're about to make scrambled eggs) in a medium-size bowl, and set aside.
- Wet each matzo sheet under warm running water, until thoroughly wet and easy to break apart. Shake the excess water from the matzo.
- Break the matzo sheets into pieces in the bowl with the beaten eggs, until all the matzo is broken up.
- Spray a pan with cooking spray and heat it on the stovetop on medium-high heat.
- Mix the egg and matzo together, so the egg coats the matzo, and pour into the heated pan.
- Cook as you are cooking scrambled eggs, until desired doneness.
- Once the food is plated, sprinkle lightly with salt, to taste.
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