I have a revered fascination for the Jewish religion.
This is always, especially renewed come Spring and the
holiday of Passover. So rich with stories, flavors
and traditions, the food and culture deserve to be shared.
From Michael Berg:
"Leavened bread represents our ego, our need to be known, to rise, to overtake others, all the negative aspects of ego and selfishness. This time of year, then, is an important time of reflection -- what is my “leavened bread;” what is it about myself that I want to refrain from, that I want to remove from my life? Through this reflection we become better, stronger, and more connected to the supernal Light, receiving the blessings and fulfillment for which we are destined."
Michael Berg is a Kabbalah scholar and author. He is co-Director of The Kabbalah Centre, www.kabbalah.com. You can follow Michael on twitter, twitter.com/inspiringchange. His latest book is What God Meant.
‘Uncle Morty’s Gourmet Matzos Brie’
First crumble but don’t emulsify a box of unsalted matzos (Streit’s Matzos—in business since 1925). Marinate the matzo until soft in whole milk. Draw the milk—it can be reused but not in breakfast cereal because the kids hate that. In a separate bowl, scramble 5 eggs. Meanwhile, sauté a yellow onion, finely chopped, in a little oil or butter if you aren’t of a mind to have your matzos brie with jelly. Add the cooked onions to the eggs. Add the eggs and onions to the soft matzos. Toss these ingredients about and pour into a frying pan with a generous amount of butter. Turn often until golden brown. You want the matzo to still be moist when served so don’t over fry! Add salt (or better yet, truffle salt if you’re feeling decadent) and pepper. Serve it up hot.
Matzo Brei, adapted from Joan Nathan’s Jewish Holiday Cookbook
- Serves 2-3
- 3 matzo squares
- 2 large eggs, beaten
- coarse salt and to taste
- 2 tablespoons chicken fat, oil, or butter for frying
- cinnamon-sugar, honey, maple syrup, or catsup
Bring 4 cups of water to a boil and pour into a bowl. Break the matzos and soak in the water for about 5 minutes. Drain and gently squeeze dry. Return the matzos to the empty bowl.
Stir the eggs and salt and pepper with the matzos.
Heat the chicken fat, oil or butter in a frying pan. Then, take tablespoonfuls of batter at a time, gently frying, patting the center down a bit. You can make several small pancakes or one large pancake. When golden brown on one side, turn gently with two spatulas and fry on the other. Serve as is or topped with cinnamon-sugar, honey, maple syrup, or even catsup! These and more at GOOP.