MATZO BREI FOR MILLENNIALS

I gave my nephew, Mark, a copy of my cookbook, Glub, Glub and a Shake Shake when I visited him and my brother in Florida. He found my recipe for Matzo Brei inspiring. He’s known for being the family cook, and loves to innovate, making up dishes as he goes along.

Below is his version of a simple homey dish. Call it “gilding the lily, making a silk purse out of a sow’s ear” or whatever you think, but it is too much fun not to share.

“The cook book is pretty neat!!!, he wrote in an email to my sister-in-law. “I look forward to trying some of the recipes. Thought I would contribute to the book with a “next generation“ of Matzo Brei.

The original (or mine at least) instructs: break the matzo into pieces, pour cold water over, drain right away. Beat one egg for each piece of matzo with a little milk – a few tablespoons—and add to matzo. Melt butter or margarine in a frying pan; add matzo and spoon around as if you’re making scrambling eggs.

Mark suggested:

After wetting the matzo in the bowl, with the egg, add avocado oil and garlic powder. Cook the Matzo Brei the same way. In a separate pan, caramelize one medium size red onion, and then add 4 or 5 cloves of fresh minced garlic. Cook, then add 1 tablespoon of fresh-diced thyme, and enough water to make a thick sauce. Add a 1/2 to 2 tablespoons of soft cream cheese or Jalapeno cream cheese to the matzo. Add chopped cooked andouille sausage, turn the stove heat off and pour sauce over the matzo. Stir in a small amount of white truffle oil. Add cracked pepper to taste.“

We were tempted and asked what time was brunch. But with two young children and full-time work, we weren’t able to sample his creation. Maybe next time.

Lanny, Colin, & Mark

 

 

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Mouth-watering, Marvelous, MATZO BREI!

After devouring a plate of homemade matzo brei this morning, my husband of 63 years, declared: “The world would be a better place if everyone ate matzo brei.” We laughed and I agreed and thought about the role of matzo brei in my family and others.

Matzo Brei is a favorite amongst, but not limited to, Jewish people, almost in a category with French toast. Although I will say that one-third of my family, down to the great-grandchildren, favor matzo brei, one-third prefer French toast, and the last third, eat whatever’s put in front of them.

Matzo brei is identified with Passover, but is enjoyed all year round. It’s usually served for breakfast, but is great at other meals. I like the simplicity of serving matzo brei because it doesn’t require putting a lot of things on the table. The eggs and bread are combined in one dish.

To make matzo brei, I use one matzo for each serving. The recipe, which can be found in my cookbook, A Glub, Glub & A Shake Shake, instructs to break the matzo into pieces and cover with water for a minute or two. Then drain the matzo and add beat up eggs and a little milk for another couple of minutes, and then fry in butter or margarine, scrambling the mixture to cook it evenly and prevent it from sticking to the pan. There are many variations where people add vegetables or even meat but we like it plain. Marty adds strawberry jam; I like salt and pepper and my son uses tamari sauce to season his plate.

My grandsons used to consume mountains of matzo brei and I would use five matzos and five eggs for the two of them. My oldest grandson had the idea that we open a matzo brei restaurant together. He’s become a social worker instead, but still loves matzo brei.

I can think of many reasons why the world would be a better place if everyone ate matzo brei. Can you?