I created these moist, chocolate-y brownies for my stepdaughter several years ago. I was new to Kosher for Passover cooking when I first met her and had a lot of fun playing with matzo meal and matzo cake flour to come up with scratch treats that were easy to make and tastier than the box mixes that crowd grocery store shelves during Passover.
The finishing sprinkle of coarse sea salt is a new addition, added by a friend who was taste-testing this batch for me. It's both pretty and delicious, adding texture and depth of flavor to already fudgy brownies. An evolving tradition...I love it.
Recipe for Fudgy Passover Brownies with Sea Salt at TC Taste/Minnesota Monthly Magazine.
Man oh man oh man do I miss matzoh ball soup! It used to be a bit of a joke in my household because my husband is Jewish, and doesn't like matzoh balls, and I am not, and could eat 10 of them in one sitting.
While I couldn't dig into these myself (gluten), my tasters adored their light, lovely texture. The broth is rich. There is schmaltz in those beauties, the only way to go for a rich chicken flavor. The finish of fresh dill brightens the whole.
Matzoh Ball Soup at Andrew Zimmern's Kitchen Adventures/Food & Wine Magazine.
Pretty laid back holiday eating 'round these parts. I haven't busted out any of my favorite Kosher for Passover recipes for my stepdaughter yet this year, maybe I will on Wednesday (popovers, brownies, matzo ball soup, or latkes?). Saturday night we just had K for P pasta, with marinara, and a pan full of sauteed vegetables. Easy. Nice.
Yesterday Stacey and Cooper joined us to celebrate Easter with a relatively new tradition - breaking my son's third-annual Lenten pizza fast. The last couple of years we were in a hotel on Easter Sunday, scoring room-service pizza-for-breakfast before heading for the airport. It was nice to be home this year and make something homemade (and more wholesome!).
I made a simple and delicious whole wheat crust (pulled the recipe from here; recommend it highly - it makes three baking-sheet-sized very thin crust pizzas, just the way we like 'em). Pizzas are a nice do-ahead meal - I made the dough and par-baked the crusts earlier in the day, as well as simmered a simple tomato sauce (garlic, red pepper flakes, oregano), caramelized onions (thyme), and sauteed mushrooms (sage). Nathan and Cooper take their pizza with pepperoni and green olives, but I made a veggier/lighter version for us grown ups (fontina, onion, mushroom, pine nuts).
To keep things on the lighter side, we just had veggies for appetizers - guacamole with jicama and red bell pepper, and a steamed artichoke with a simple dip (mayo whisked with a bit of Dijon mustard and fresh lemon juice). With a big salad (topped with a little crispy prosciutto and Parm), and berries for dessert, a tasty if unconventional Easter dinner.