Passover

It has to be the unsexiest of all Jewish foods, the Noodle Kugel.  If you say kugel with a nasally tone, it’s even more unsexy than previously mentioned.  The word kugel itself reminds me of kegel, another less than sexy term.  Maybe that’s the problem.

However, if you were to challenge me, indicating gefeltifish in a jar is the unsexiest of all Jewish food, I might secretly agree with you.  But for the moment, I’m going with kugel.

Now, with all of that said, I would like to go on the record proclaiming this particular Noodle Kugel, in all of its high piled noodle glory, as having the sexiest TASTE ever.  If you take a peek at the list of ingredients, you’ll see there is no way it could taste bad, it’s like dessert.  There is something about the crispy-sugared edges of the baked noodles on top that send you to kugel nirvana.  It’s sublime.  And please don’t try to tell me there is no place called “kugel nirvana” because I’ve been there.

Matzo (or matzoh or matzah) is the perfect crunchy, flaky base for a thin coating of buttery caramel, melted chocolate and a sprinkling of chopped nuts salt. It’s an addictive treat that’s perfect for Passover.

Matzo is unleavened bread that first appeared on the “market” when the Israelites had to flee Egypt and did not have time to let their bread rise.

It has been eaten for centuries during the Jewish holiday of Passover as a reminder of that exodus by forgoing cakes, cookies, pasta and noodles — anything made to rise with yeast, baking soda, etc.

Waking up at 5am really worked for me this morning.  I got to Fairfax at 8:15 am, expecting to avoid the long lines and empty shelves typical of pre-Passover.  Apparently, so thought all the other conscientious Jewish hausfraus. 

First, I run into Melissa between the tomatoes and avocados in the vegetable store. We know each other from when our children were in elementary school.  Her cart was already piled full with onions, carrots, celery, etc… each item meticulously checked off on the list in her hand.  Seeing her reminds me of old times, a sweet, sad longing for when our children were young. We hug. I’m a little embarrassed because Melissa, as always, looks beautiful and put together, while I look like a schmata (rag) in an old sweatshirt and sweatpants. 

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).