Passover

Passover is around the corner. In the past, thinking about cleaning out my cupboards, omitting all the Chametz(anything made with wheat, barley, rye, spelt, or oats or any product that is made with these grains and left to stand raw for longer than eighteen minutes) was a daunting task. No cereal, bread, waffles, pancakes, and most cookies for 8 days. Matzoh is the “grain” of choice and there are only so many ways one can eat matzoh (before it totally clogs up your system – and we all know how that goes).

Over the past few years I have become much more rigid in observing Passover. Mostly because I wanted my children to respect the holiday, understand what it means to sacrifice, and hopefully teach discipline through our values and our heritage.

Regardless, it can be a constant struggle. Yet, by the 3rd day, they all settled into the challenge at hand (not dissimilar to a cleanse) thus, their consciousness rises to the occasion. This year it is going to be much easier. Most of what we give up for Passover has already been omitted and almost forgotten as we lean more toward a gluten free lifestyle. But still, gluten free means we can eat rice, legumes, and most grains. Not the case during Passover.

"I love trying different recipes that substitute matzo for flour. It's always interesting to see how they turn out. As you can see, this one turned out well and it tastes good too. I'm kind of a sucker for anything with apples and nuts. The matzo in place of the flour is what gives the cake its light texture. Make sure to squeeze as much water as you can from the shredded apples to keep the cake airy."

Apple Matzo Cake
Adapted from Everyday Food
Serves 6

Nonstick Spray
3 large eggs, separated, plus 3 large yolks
2/3 cup sugar
1/2 teaspoon coarse salt
3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
1 cup matzo meal (make your own by processing plain matzo pieces in food processor until finely ground)
2 teaspoons lemon zest
1 Tablespoon brandy
2 Tablespoons honey
1/4 cup finely chopped pecans

Preheat oven to 350°F. Lightly coat an 8" springform pan with nonstick spray. In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar and salt until thick and pale, about 3 minutes. Fold in apples, matzo meal, lemon zest and brandy.

In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes. With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan. Drizzle with honey and sprinkle with pecans. Bake until golden brown and set in center, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. To serve, run a small knife around edge of pan, remove cake and slice.

– Recipe courtesy of Noble Pig

Passover is one of mankind's oldest continuously performed traditions. And it's still legal in most states! A time-honored tradition when family and friends can gather and argue and eat and think and eat and complain and eat.

So, while we are supping tonight, remember this is much more than a meal. It's a chance to remind each and every one of us just how much more miserable we could actually still be!

So, from being the "low man," to shopping at Loman's. This is our story of perseverance and faith. Belief and strength. Hope and Crosby. (It is a "road story" after-all)

It is also a story that must be told every year.

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Italian Jewish culinary culture is fascinating.  Not Ashkenazi, not sephardi it’s its own mashup of flavors and dishes.  So it isn’t surprising that Italian Jews actually figured out a way to enjoy pasta during Passover.  Like pretty much everything Italians do, their matzo is prettier than ours, often round and punched out to look like a lacy doily.  However our square shaped giant crackers are perfect for constructing a “lasagna” or as my staff started calling it “mazzagna” (matzo+lasagne).  I’ve heard these “pies” layered with matzo called Tortino, Mina or Scacchi. You might think that this idea is a poor substitute for the real thing, but actually it’s pretty great.  The matzos which are soaked prior to layering, absorb the tomato sauce and become light and fluffy.

You can use this idea to make any kind of “tortino” whether you construct it with a meat sauce (made with groung lamb perhaps) or vegetables as I do here.  At Angeli we decided that the best use of the Mazzagna/Tortino was as a vegetarian option/side dish for all.  If you’re keeping kosher or doing a traditional meat meal than leave out the parmesan.  If not, then go for it.  Either way your guests will be happy to have something on the table that’s light(ish).