Sunday, March 28, 2010

Eggplant Fritters (Gebrokts)

My family will tell you that I'm always willing to try an interesting recipe - - - once. After that, we have a family "post mortem" and decide if it's a "thumbs up" or a "thumbs down".

I find that with pesach recipes, there are more in the "thumbs down" category, simply because in my opinion, the best recipes are NOT the ones that have been altered to substitute and compensate for chometzdik ingredients. The best recipes are those that never required chometz in the first place (think my individual chocolate fondues, instead of pesachdik cookies....).

Every once in a while though, I will try a new recipe that becomes a keeper.
These eggplant fritters are best, as with most fried items, straight out of the pan, but they reheat very well and are even great cold as a snack straight out of the fridge. Although it's a bit of a bother, I make a double batch and it is enjoyed by everybody because it doesn't taste like everything else, if you know what I mean.....

Eggplant Fritters

1 1/2 cups water
2 teaspoons oil
2 teaspoons course salt
1/4 teaspoon paprika
1 cup matzo meal
1 medium eggplant -- peeled, thinly sliced, salted & drained
potato starch
oil for frying

In a mixing bowl, combine eggs, water, 2 tablespoons oil, salt, paprika and pepper. Beat until frothy. Beat in matzo meal. Set aside.

Eggplant slices should be salted on both sides, then allowed to drain on absorbent towels for at least 20 minutes. Press to drain more.Wash and dry eggplant slices after draining.

Coat eggplant slices lightly on both sides with potato starch. Dip into matzo batter. If the batter thickens too much, add enough water to make the desired consistency.

Fry oil in preheated pan containing oil until lightly browned on both sides. Drain.

eat out in the city - on pesach

Koshertopia presents a list of restaurants that will open this Pesach in New York and New Jersey.

If you're someone who's more than ready to mish, click here for this year's guide.

Happy Eating!

Friday, March 12, 2010

Broccoli Cheese Potatoes

Oh boy! Are you all in for a treat!!
I made the most fantastic Broccoli Cheese Potatoes this week and I'm going to share the recipe with you.

6 large potatoes
1 cup sour cream (I used "light" sour cream)
16 ounces frozen broccoli, defrosted and pulsed in a food processor
6 ounces cheddar cheese, shredded
salt and pepper to taste

Pierce the potatoes and bake them at 400 degrees until they are soft (about 45-50 minutes). Gently remove a bit off the top of each potato and scoop the contents into a bowl, leaving only the shell. Mash the contents with the sour cream. Add the broccoli and two thirds of the cheese. Add salt and pepper. Taste for seasonings and adjust as needed.
Stuff this mixture back into the shells and sprinkle with the remaining cheese.

Bake at 350 degrees for 20 minutes more.

These were soooo good. You've got to try them.

Tuesday, March 02, 2010

Sautéed Flanken



4 pounds flanken
2 whole onions, diced
2 stalks celery, sliced
5 cloves garlic, crushed
1 teaspoon salt
2 whole bay leaf
1 tablespoon paprika



1.    heat oil in an 8 quart pan

2.    add all vegies and sautee for 20 min

3.    add flanken and rest of ingredients

4.    sautee untill meat is rather tender

5.    add water to cover meat

6.    simmer for 2 1/2- 3 hours