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"disqusTitle": "This Year, Try Making Your Own DIY Matzo for Passover",
"title": "This Year, Try Making Your Own DIY Matzo for Passover",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\" alt=\"The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\" width=\"1000\" height=\"666\" class=\"size-full wp-image-80359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade matzo doesn’t sound like a challenging proposition. I’ve made plenty of homemade crackers in the last several years, and I’m pretty adept with a rolling pin. What could possibly be so different about making Passover matzo? It is just flour and water, right?\u003cbr>\n[aside postID=\"bayareabites_108527,bayareabites_94355\"]\u003cbr>\nThe answer? There’s a third ingredient in kosher matzo—time. According to the kosher rules during Passover, matzo dough must not sit out for longer than \u003ca href=\"http://www.betemunah.org/eighteen.html\">\u003cstrong>18\u003c/strong>\u003c/a> minutes before being cooked. After 18 minutes, it is said that the dough will begin to ferment and thus leaven, making the crackers unsuitable for the holiday. This time limit doesn’t leave much wiggle room. But homemade matzo in 18 minutes can be done, even if you’re not the quickest cook in the kitchen. The secret is to scale down the recipe to a workable volume.\u003c/p>\n\u003cfigure id=\"attachment_80364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\" alt=\"Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\" width=\"1000\" height=\"781\" class=\"size-full wp-image-80364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before even thinking about mixing the dough, turn on your oven. If you have a pizza stone, place it on the lowest rack available. If not, use an overturned baking sheet, placing it on the lowest rack. Turn the oven up as high as it will go—mine gets up to about 525ºF. Let the oven heat up for 30 to 45 minutes to ensure that it and the pizza stone is ripping hot.\u003c/p>\n\u003cp>While the oven heats, measure out the ingredients. Traditionally, matzo is made from nothing more than flour and water. If you’d like to go this route, you can certainly make the crackers using only these two ingredients. I like to add just a bit of flavor to my matzo by adding a little salt and olive oil. It also should go without saying that if you need your matzo to be kosher for Passover, you will need to use kosher flour, salt and olive oil in the recipe. \u003c/p>\n\u003cp>The ratio of flour to water is the biggest variable when making matzo. Recipes for matzo call for anything from a 2:1 ratio of flour to water to a 4:1 ratio. Recipes with the most flour produce the stiffest dough, making crackers that are hard to roll but very fast (think 3 minutes, max) to cook. The more water introduced into the dough, the easier it is to roll. However, matzo with too much water takes a long time to dry out and crisp in the oven. I decided to make my matzo with a dough that is somewhere in the middle (Goldilocks matzo, if you will), using 2 cups flour and 2/3 of a cup of liquid. Since I use a little olive oil, I lower the amount of water needed to 1/3 cup plus a few tablespoons, and then make up the rest of the volume with extra-virgin olive oil. \u003c/p>\n\u003cp>I measure the flour and salt into a large bowl, and mix with my fingers until the salt is evenly incorporated. In a small measuring cup, I measure the liquids. Then I wait until the oven is ready.\u003c/p>\n\u003cfigure id=\"attachment_80362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\" alt=\"Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-80362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The 18-minute clock starts ticking as soon as the liquid mixture is added to the flour, so it is imperative to move quickly. I also like to make the matzo in fairly small batches so that I don’t run out of time when rolling the dough. If you’d like to make more matzo than is made by following the recipe below, I’d recommend baking through the entire recipe once before beginning again. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once the oven is hot, set a timer for 18 minutes, and pour the liquid mixture into the large bowl with the flour. I use my hands to mix the liquid into the flour. Once the mixture begins to come together, you will need to more forcefully knead the dough together. Turn the mixture out onto the counter if you need to. However, keep in mind that matzo is not bread, so don’t worry too much about kneading here. You simply want to bring the flour and water together to form a rollable dough. If you find that the mixture is either too dry or too wet to successfully come together, add a little more flour or water (about 1 teaspoon at a time), until you’re happy with the dough. Be mindful of the timer; mixing and kneading usually takes me about 4 minutes.\u003c/p>\n\u003cfigure id=\"attachment_80358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\" alt=\"Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\" width=\"1000\" height=\"653\" class=\"size-full wp-image-80358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now divide the dough into four pieces that are approximately the same size. Set two pieces aside for a moment. Take one piece of dough and flatten it out into a rectangle. Roll it out as thin as you can on a lightly floured counter. Shape is not terribly important, and is a matter of personal preference. I like to roll the matzo into a long rectangle because they fit the best on my pizza stone. If you’d like to square off the edges, you can. \u003c/p>\n\u003cfigure id=\"attachment_80363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\" alt=\"Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\" width=\"1000\" height=\"621\" class=\"size-full wp-image-80363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, take a fork and prick holes across the entire surface of the dough. The holes will keep the matzo from puffing up too much in the heat of the oven. (Although matzo isn’t leavened, it does contain gluten. The gluten networks in the dough will trap the water that quickly turns to steam in the oven. If there are no vent holes in the cracker, this steam will create a gigantic bubble in the cracker. It is very difficult to spread butter on gigantic cracker bubbles.) Set this pricked dough aside and roll out a second piece of dough in the same manner. \u003c/p>\n\u003cp>Very carefully transfer both of these dough sheets directly to the hot pizza stone in the oven. I like to pull the oven rack out a bit to make it easier to lay the dough down flat. As quickly as you can, shut the oven door and cook the matzo for about 2 1/2 minutes on the first side. Using tongs, a potholder, or your fingers (if you’re brave), reach in and flip the crackers. They should be stiff and speckled with golden brown spots. Continue to bake the matzo for 2 to 2 1/2 more minutes, until the second side is golden brown. Remove the matzo from the oven and let them cool on a cooling rack.\u003c/p>\n\u003cfigure id=\"attachment_80361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\" alt=\"Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’ve got the first batch in the oven, roll out the second two pieces of dough. It should take 5 to 6 minutes, which means that you should be able to stick this second batch in the oven right after you remove the first. Provided you’ve been working fairly quickly, you should get everything in the oven well under the 18-minute mark. If not, and if you’re concerned about following the kosher rules, you will need to toss out the offending dough and begin again.\u003c/p>\n\u003cp>All of this said, if you aren’t concerned about keeping the matzo kosher, you’ve got a lot more flexibility. Letting the dough rest for 10 to 15 minutes before rolling it out will improve its texture and will make it easier to roll. You can also experiment with different toppings for the crackers. An egg white wash (egg whites whisked until frothy) will hold most toppings on to the crackers; I am a big fan of za’atar-covered matzo. You can also try sprinkling the rolled dough with coarse sea salt.\u003c/p>\n\u003cp>Either way, matzo is best served with a thick smear of room temperature butter.\u003c/p>\n\u003cfigure id=\"attachment_80357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\" alt=\"DIY matzo crackers. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY matzo crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Matzo\u003c/h3>\n\u003cp>\u003cem>Makes 4 large cracker sheets\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> In order for the matzo to be kosher for Passover, the dough needs to be mixed and place in the oven in under 18 minutes to prevent any leavening from occurring. The flour and salt should also be certified kosher for Passover. If you would like to increase the recipe, wait to mix subsequent batches until you are finished baking the first round. If you are not worried about keeping the matzo kosher, you can ignore the time and flour constraints. Let the dough rest for 10-15 minutes after mixing to make it easier to roll.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour, plus extra as needed\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/3 cup plus 3 tablespoons water, plus extra as needed\u003c/li>\n\u003cli>2 tablespoons plus 1 teaspoon olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Pizza stone\u003c/li>\n\u003cli>Mixing bowl\u003c/li>\n\u003cli>Rolling Pin\u003c/li>\n\u003cli>Timer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a pizza stone or overturned baking sheet on the bottom rack of the oven and preheat the oven to at least 500°F.\u003c/li>\n\u003cli>Combine flour and salt in a large bowl. In a separate small bowl or measuring cup, combine the water and olive oil.\u003c/li>\n\u003cli>Once the oven is preheated, set a timer for 18 minutes.\u003c/li>\n\u003cli>Working quickly, pour the liquid mixture into the flour mixture and start the timer. Mix the flour and water together until they begin to come together. Continue to knead until the dough turns soft and supple. If the dough is too dry, add additional water one tablespoon at a time. If the dough is too wet, add additional flour one tablespoon at a time. Mixing should take 4-5 minutes.\u003c/li>\n\u003cli>Continuing to work quickly, divide the dough into 4 pieces. On a lightly floured counter, roll two pieces into very thin rectangles. Trim the edges if you want to have perfect rectangles. Using a fork, prick holes in the surface of the dough.\u003c/li>\n\u003cli>Carefully transfer these rolled pieces of dough onto the pizza stone. They can fit snugly, as the matzo should not expand. Bake until the surface of the matzo pieces are golden brown and bubbly, 2 to 2 1/2 minutes. Using tongs, carefully flip the matzo pieces and continue to bake until the second side is golden brown, 2 to 2 1/2 minutes. Remove to a cooling rack.\u003c/li>\n\u003cli>While the first matzo are cooking, roll the remaining two pieces of dough into rectangles and prick with a fork. Bake as with the first batch. If the timer goes off before all of the mixed dough is baked, you will need to discard that batch and begin again.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Homemade matzo isn't complicated, but it does come with a set of rules for keeping it kosher. Want to try making it for Passover this year? Kate Williams will show you how.",
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"description": "Homemade matzo isn't complicated, but it does come with a set of rules for keeping it kosher. Want to try making it for Passover this year? Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/final-matzo.jpg\" alt=\"The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\" width=\"1000\" height=\"666\" class=\"size-full wp-image-80359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The only trick to making homemade matzo is getting the timing right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade matzo doesn’t sound like a challenging proposition. I’ve made plenty of homemade crackers in the last several years, and I’m pretty adept with a rolling pin. What could possibly be so different about making Passover matzo? It is just flour and water, right?\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe answer? There’s a third ingredient in kosher matzo—time. According to the kosher rules during Passover, matzo dough must not sit out for longer than \u003ca href=\"http://www.betemunah.org/eighteen.html\">\u003cstrong>18\u003c/strong>\u003c/a> minutes before being cooked. After 18 minutes, it is said that the dough will begin to ferment and thus leaven, making the crackers unsuitable for the holiday. This time limit doesn’t leave much wiggle room. But homemade matzo in 18 minutes can be done, even if you’re not the quickest cook in the kitchen. The secret is to scale down the recipe to a workable volume.\u003c/p>\n\u003cfigure id=\"attachment_80364\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/timer.jpg\" alt=\"Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\" width=\"1000\" height=\"781\" class=\"size-full wp-image-80364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kosher matzo must be mixed, rolled, and transferred to the oven in 18 minutes or less. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But before even thinking about mixing the dough, turn on your oven. If you have a pizza stone, place it on the lowest rack available. If not, use an overturned baking sheet, placing it on the lowest rack. Turn the oven up as high as it will go—mine gets up to about 525ºF. Let the oven heat up for 30 to 45 minutes to ensure that it and the pizza stone is ripping hot.\u003c/p>\n\u003cp>While the oven heats, measure out the ingredients. Traditionally, matzo is made from nothing more than flour and water. If you’d like to go this route, you can certainly make the crackers using only these two ingredients. I like to add just a bit of flavor to my matzo by adding a little salt and olive oil. It also should go without saying that if you need your matzo to be kosher for Passover, you will need to use kosher flour, salt and olive oil in the recipe. \u003c/p>\n\u003cp>The ratio of flour to water is the biggest variable when making matzo. Recipes for matzo call for anything from a 2:1 ratio of flour to water to a 4:1 ratio. Recipes with the most flour produce the stiffest dough, making crackers that are hard to roll but very fast (think 3 minutes, max) to cook. The more water introduced into the dough, the easier it is to roll. However, matzo with too much water takes a long time to dry out and crisp in the oven. I decided to make my matzo with a dough that is somewhere in the middle (Goldilocks matzo, if you will), using 2 cups flour and 2/3 of a cup of liquid. Since I use a little olive oil, I lower the amount of water needed to 1/3 cup plus a few tablespoons, and then make up the rest of the volume with extra-virgin olive oil. \u003c/p>\n\u003cp>I measure the flour and salt into a large bowl, and mix with my fingers until the salt is evenly incorporated. In a small measuring cup, I measure the liquids. Then I wait until the oven is ready.\u003c/p>\n\u003cfigure id=\"attachment_80362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/hand-mixing.jpg\" alt=\"Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-80362\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Start your 18-minute timer as soon as you add the water mixture to the flour. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The 18-minute clock starts ticking as soon as the liquid mixture is added to the flour, so it is imperative to move quickly. I also like to make the matzo in fairly small batches so that I don’t run out of time when rolling the dough. If you’d like to make more matzo than is made by following the recipe below, I’d recommend baking through the entire recipe once before beginning again. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once the oven is hot, set a timer for 18 minutes, and pour the liquid mixture into the large bowl with the flour. I use my hands to mix the liquid into the flour. Once the mixture begins to come together, you will need to more forcefully knead the dough together. Turn the mixture out onto the counter if you need to. However, keep in mind that matzo is not bread, so don’t worry too much about kneading here. You simply want to bring the flour and water together to form a rollable dough. If you find that the mixture is either too dry or too wet to successfully come together, add a little more flour or water (about 1 teaspoon at a time), until you’re happy with the dough. Be mindful of the timer; mixing and kneading usually takes me about 4 minutes.\u003c/p>\n\u003cfigure id=\"attachment_80358\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/dividing-dough.jpg\" alt=\"Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\" width=\"1000\" height=\"653\" class=\"size-full wp-image-80358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Once the dough has come together, divide it into four pieces that are approximately the same size. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now divide the dough into four pieces that are approximately the same size. Set two pieces aside for a moment. Take one piece of dough and flatten it out into a rectangle. Roll it out as thin as you can on a lightly floured counter. Shape is not terribly important, and is a matter of personal preference. I like to roll the matzo into a long rectangle because they fit the best on my pizza stone. If you’d like to square off the edges, you can. \u003c/p>\n\u003cfigure id=\"attachment_80363\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/poking-holes.jpg\" alt=\"Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\" width=\"1000\" height=\"621\" class=\"size-full wp-image-80363\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Use a fork to poke holes across the entire cracker sheet. These holes will prevent the matzo from forming giant bubbles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, take a fork and prick holes across the entire surface of the dough. The holes will keep the matzo from puffing up too much in the heat of the oven. (Although matzo isn’t leavened, it does contain gluten. The gluten networks in the dough will trap the water that quickly turns to steam in the oven. If there are no vent holes in the cracker, this steam will create a gigantic bubble in the cracker. It is very difficult to spread butter on gigantic cracker bubbles.) Set this pricked dough aside and roll out a second piece of dough in the same manner. \u003c/p>\n\u003cp>Very carefully transfer both of these dough sheets directly to the hot pizza stone in the oven. I like to pull the oven rack out a bit to make it easier to lay the dough down flat. As quickly as you can, shut the oven door and cook the matzo for about 2 1/2 minutes on the first side. Using tongs, a potholder, or your fingers (if you’re brave), reach in and flip the crackers. They should be stiff and speckled with golden brown spots. Continue to bake the matzo for 2 to 2 1/2 more minutes, until the second side is golden brown. Remove the matzo from the oven and let them cool on a cooling rack.\u003c/p>\n\u003cfigure id=\"attachment_80361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/flipped-matzo.jpg\" alt=\"Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-80361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake the matzo directly on a pizza stone until golden brown on both sides. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’ve got the first batch in the oven, roll out the second two pieces of dough. It should take 5 to 6 minutes, which means that you should be able to stick this second batch in the oven right after you remove the first. Provided you’ve been working fairly quickly, you should get everything in the oven well under the 18-minute mark. If not, and if you’re concerned about following the kosher rules, you will need to toss out the offending dough and begin again.\u003c/p>\n\u003cp>All of this said, if you aren’t concerned about keeping the matzo kosher, you’ve got a lot more flexibility. Letting the dough rest for 10 to 15 minutes before rolling it out will improve its texture and will make it easier to roll. You can also experiment with different toppings for the crackers. An egg white wash (egg whites whisked until frothy) will hold most toppings on to the crackers; I am a big fan of za’atar-covered matzo. You can also try sprinkling the rolled dough with coarse sea salt.\u003c/p>\n\u003cp>Either way, matzo is best served with a thick smear of room temperature butter.\u003c/p>\n\u003cfigure id=\"attachment_80357\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/buttered-matzo-1.jpg\" alt=\"DIY matzo crackers. Photo: Kate Williams\" width=\"1000\" height=\"684\" class=\"size-full wp-image-80357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY matzo crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Matzo\u003c/h3>\n\u003cp>\u003cem>Makes 4 large cracker sheets\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> In order for the matzo to be kosher for Passover, the dough needs to be mixed and place in the oven in under 18 minutes to prevent any leavening from occurring. The flour and salt should also be certified kosher for Passover. If you would like to increase the recipe, wait to mix subsequent batches until you are finished baking the first round. If you are not worried about keeping the matzo kosher, you can ignore the time and flour constraints. Let the dough rest for 10-15 minutes after mixing to make it easier to roll.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups all-purpose flour, plus extra as needed\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/3 cup plus 3 tablespoons water, plus extra as needed\u003c/li>\n\u003cli>2 tablespoons plus 1 teaspoon olive oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Pizza stone\u003c/li>\n\u003cli>Mixing bowl\u003c/li>\n\u003cli>Rolling Pin\u003c/li>\n\u003cli>Timer\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place a pizza stone or overturned baking sheet on the bottom rack of the oven and preheat the oven to at least 500°F.\u003c/li>\n\u003cli>Combine flour and salt in a large bowl. In a separate small bowl or measuring cup, combine the water and olive oil.\u003c/li>\n\u003cli>Once the oven is preheated, set a timer for 18 minutes.\u003c/li>\n\u003cli>Working quickly, pour the liquid mixture into the flour mixture and start the timer. Mix the flour and water together until they begin to come together. Continue to knead until the dough turns soft and supple. If the dough is too dry, add additional water one tablespoon at a time. If the dough is too wet, add additional flour one tablespoon at a time. Mixing should take 4-5 minutes.\u003c/li>\n\u003cli>Continuing to work quickly, divide the dough into 4 pieces. On a lightly floured counter, roll two pieces into very thin rectangles. Trim the edges if you want to have perfect rectangles. Using a fork, prick holes in the surface of the dough.\u003c/li>\n\u003cli>Carefully transfer these rolled pieces of dough onto the pizza stone. They can fit snugly, as the matzo should not expand. Bake until the surface of the matzo pieces are golden brown and bubbly, 2 to 2 1/2 minutes. Using tongs, carefully flip the matzo pieces and continue to bake until the second side is golden brown, 2 to 2 1/2 minutes. Remove to a cooling rack.\u003c/li>\n\u003cli>While the first matzo are cooking, roll the remaining two pieces of dough into rectangles and prick with a fork. Bake as with the first batch. If the timer goes off before all of the mixed dough is baked, you will need to discard that batch and begin again.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Quinoa Is Kosher For Passover, But Mom May Not Approve",
"title": "Quinoa Is Kosher For Passover, But Mom May Not Approve",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_80235\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\" alt=\"Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/08/300248498/quinoa-is-kosher-for-passover-but-mom-may-not-approve\">The Salt at NPR Food\u003c/a> (4/8/14)\u003c/p>\n\u003cp>Passover is famously the holiday when Jews ask\u003cstrong>\u003c/strong> four questions at the ceremonial meal, most notably, \"Why is this night different from all other nights?\"\u003c/p>\n\u003cp>This year, there's a new answer: For the first time, the Orthodox Union, the ultimate authority on kosher foods, \u003ca href=\"http://www.ou.org/news/quinoa_kosher_for_passover_/\">has put\u003c/a> its \"kosher for Passover\" symbol on certain brands of quinoa.\u003c/p>\n\u003cp>Can other trendy ancient grains — like buckwheat, sorghum and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a> — be far behind?\u003c/p>\n\u003cp>To find out, we asked a rabbi. Or two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, let's review the Passover rules. Five kinds of grains are prohibited: wheat, rye, barley, oats and spelt. Why? Because these grains begin to ferment and rise when they come into contact with water for 18 minutes.\u003c/p>\n\u003cp>In Hebrew, that rising grain is called \u003cem>chametz.\u003c/em> The Bible bans it during Passover as a reminder that when the Israelites fled Egypt, they left with unrisen dough in their packs.\u003c/p>\n\u003cp>So these grains can be used to make matzo, aka unleavened bread, as long as the baking process is under 18 minutes. Jewish law requires Jews to eat matzo on the first night of Passover, and it's the go-to carb for holiday meals for the entire week of celebrating.\u003c/p>\n\u003cp>But there's more to the Passover starch story. Over the years, Central and Eastern European Jews cooked up a bunch of additional complicated customs.\u003c/p>\n\u003cp>To avoid confusion over the grain ban, the rabbis prohibit foods that look like the forbidden grains or that can be ground into flour that resembles flour from a forbidden grain. Also banned: Foods that might intermingle with forbidden grains as they're grown or processed and packaged.\u003c/p>\n\u003cp>\"It's sort of a ... how might one say this ... obsessiveness,\" says food historian and ordained rabbi \u003ca href=\"http://www.gilmarks.com/\">Gil Marks\u003c/a>, author of \u003cem>The Encyclopedia of Jewish Food\u003c/em> and a James Beard award winner for his cookbook \u003cem>Olive Trees and Honey\u003c/em>.\u003c/p>\n\u003cp>Quinoa was, of course, not part of any longstanding forbidden list because up until recently, European Jews (and most people outside South America) hadn't heard of it. But in the past decade, quinoa has become a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">culinary superstar\u003c/a>, praised for its high protein content. It's not a true grain (defined as growing on grasses) but a so-called pseudo-cereal, related to spinach and tumbleweed.\u003c/p>\n\u003cp>So ... OK for Passover? Or not? Last winter, reports Rabbi Moshe Elefant, chief operating officer of \u003ca href=\"http://oukosher.org/\">Orthodox Union Kosher\u003c/a>, decided to check it out.\u003c/p>\n\u003cp>\"This rabbi went all the way to Bolivia and Peru,\" Elefant reports. \"He saw that quinoa grows near the top of the mountain and grain grows near the bottom of the mountain.\" Thus, there was no chance for the intermingling that might happen with crops planted near wheat. Another plus for quinoa, says Elefant: \"Many rabbis are of the opinion that anything that wasn't part of the original custom is not included in the custom.\"\u003c/p>\n\u003cp>All that was left for the rabbis was inspection of factories that package quinoa to see if forbidden grains are processed on the same equipment that processes it. And some passed. Those factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover.\u003c/p>\n\u003cp>\u003ccookbook author marks is a fan of quinoa for its texture and protein content. healthy tasty there nothing wrong with eating it on passover he says. uses to stuff cabbage combines dried cranberries pine nuts mint olive oil salad will even make pilaf rice the forbidden list in matzo ball soup not balls themselves adds body adds. what about say buckwheat like grain related rhubarb. chasidim permitted says marks. but notes rabbi elefant grown near wheat produces wheatlike flour. so sorry. no plans certify flour as kosher passover. millet href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum and other foods forbidden by custom are also not candidates to leap onto the \"OK\" list for similar reasons.\u003c/cookbook>\u003c/p>\n\u003cp>That's not the only big news in the kosher-for-Passover world this spring. The other development has to do with foods that were on the \"no way\" list for European Jews but deemed acceptable by Jews whose roots go back to Mediterranean or Arab countries, where food customs were more mellow.\u003c/p>\n\u003cp>Among the new items: popcorn, rice cakes and peanut butter. This year, the classic kosher food company Manischewitz has launched a line of U.S. products \"catering to the Sephardic tradition\" using the \u003ca href=\"http://manischewitz.com/kitni.html\">Kitni\u003c/a> brand. (It's a play on the Hebrew word for the forbidden lookalike products — \u003cem>kitniyot\u003c/em>.)\u003c/p>\n\u003cp>But the Jews of European background most likely won't choose to break with their tradition and indulge in the new Kitni products. Custom can be just as powerful as law, if not more so, says Rabbi Paul Plotkin, who chairs a \u003ca href=\"http://www.rabbinicalassembly.org/jewish-law/kashrut\">kashrut committee\u003c/a> for the Rabbinical Assembly, the body of Conservative rabbis. \"Most Jews would say, 'My mother would never put that on the table; no way I'm doing that,' \" he says.\u003c/p>\n\u003cp>Whichever foods you choose, get your shopping list ready. Passover starts Monday night. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Orthodox arbiters of kosher inspected quinoa fields in the mountains of Peru and Bolivia. And now for the first time, they've given their Passover seal of approval to the ancient \"pseudo-cereal.\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80235\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/istock_000034450318large_wide-448c67357152976858d52de96d97be6508e78288.jpg\" alt=\"Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\" width=\"1674\" height=\"940\" class=\"size-full wp-image-80235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover. Photo: Iryna Melnyk/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/08/300248498/quinoa-is-kosher-for-passover-but-mom-may-not-approve\">The Salt at NPR Food\u003c/a> (4/8/14)\u003c/p>\n\u003cp>Passover is famously the holiday when Jews ask\u003cstrong>\u003c/strong> four questions at the ceremonial meal, most notably, \"Why is this night different from all other nights?\"\u003c/p>\n\u003cp>This year, there's a new answer: For the first time, the Orthodox Union, the ultimate authority on kosher foods, \u003ca href=\"http://www.ou.org/news/quinoa_kosher_for_passover_/\">has put\u003c/a> its \"kosher for Passover\" symbol on certain brands of quinoa.\u003c/p>\n\u003cp>Can other trendy ancient grains — like buckwheat, sorghum and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a> — be far behind?\u003c/p>\n\u003cp>To find out, we asked a rabbi. Or two.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, let's review the Passover rules. Five kinds of grains are prohibited: wheat, rye, barley, oats and spelt. Why? Because these grains begin to ferment and rise when they come into contact with water for 18 minutes.\u003c/p>\n\u003cp>In Hebrew, that rising grain is called \u003cem>chametz.\u003c/em> The Bible bans it during Passover as a reminder that when the Israelites fled Egypt, they left with unrisen dough in their packs.\u003c/p>\n\u003cp>So these grains can be used to make matzo, aka unleavened bread, as long as the baking process is under 18 minutes. Jewish law requires Jews to eat matzo on the first night of Passover, and it's the go-to carb for holiday meals for the entire week of celebrating.\u003c/p>\n\u003cp>But there's more to the Passover starch story. Over the years, Central and Eastern European Jews cooked up a bunch of additional complicated customs.\u003c/p>\n\u003cp>To avoid confusion over the grain ban, the rabbis prohibit foods that look like the forbidden grains or that can be ground into flour that resembles flour from a forbidden grain. Also banned: Foods that might intermingle with forbidden grains as they're grown or processed and packaged.\u003c/p>\n\u003cp>\"It's sort of a ... how might one say this ... obsessiveness,\" says food historian and ordained rabbi \u003ca href=\"http://www.gilmarks.com/\">Gil Marks\u003c/a>, author of \u003cem>The Encyclopedia of Jewish Food\u003c/em> and a James Beard award winner for his cookbook \u003cem>Olive Trees and Honey\u003c/em>.\u003c/p>\n\u003cp>Quinoa was, of course, not part of any longstanding forbidden list because up until recently, European Jews (and most people outside South America) hadn't heard of it. But in the past decade, quinoa has become a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/11/29/166155875/quinoa-craze-inspires-north-america-to-start-growing-its-own\">culinary superstar\u003c/a>, praised for its high protein content. It's not a true grain (defined as growing on grasses) but a so-called pseudo-cereal, related to spinach and tumbleweed.\u003c/p>\n\u003cp>So ... OK for Passover? Or not? Last winter, reports Rabbi Moshe Elefant, chief operating officer of \u003ca href=\"http://oukosher.org/\">Orthodox Union Kosher\u003c/a>, decided to check it out.\u003c/p>\n\u003cp>\"This rabbi went all the way to Bolivia and Peru,\" Elefant reports. \"He saw that quinoa grows near the top of the mountain and grain grows near the bottom of the mountain.\" Thus, there was no chance for the intermingling that might happen with crops planted near wheat. Another plus for quinoa, says Elefant: \"Many rabbis are of the opinion that anything that wasn't part of the original custom is not included in the custom.\"\u003c/p>\n\u003cp>All that was left for the rabbis was inspection of factories that package quinoa to see if forbidden grains are processed on the same equipment that processes it. And some passed. Those factories that got the all-clear now produce quinoa that will bear the OU-P symbol, meaning they're kosher for Passover.\u003c/p>\n\u003cp>\u003ccookbook author marks is a fan of quinoa for its texture and protein content. healthy tasty there nothing wrong with eating it on passover he says. uses to stuff cabbage combines dried cranberries pine nuts mint olive oil salad will even make pilaf rice the forbidden list in matzo ball soup not balls themselves adds body adds. what about say buckwheat like grain related rhubarb. chasidim permitted says marks. but notes rabbi elefant grown near wheat produces wheatlike flour. so sorry. no plans certify flour as kosher passover. millet href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum and other foods forbidden by custom are also not candidates to leap onto the \"OK\" list for similar reasons.\u003c/cookbook>\u003c/p>\n\u003cp>That's not the only big news in the kosher-for-Passover world this spring. The other development has to do with foods that were on the \"no way\" list for European Jews but deemed acceptable by Jews whose roots go back to Mediterranean or Arab countries, where food customs were more mellow.\u003c/p>\n\u003cp>Among the new items: popcorn, rice cakes and peanut butter. This year, the classic kosher food company Manischewitz has launched a line of U.S. products \"catering to the Sephardic tradition\" using the \u003ca href=\"http://manischewitz.com/kitni.html\">Kitni\u003c/a> brand. (It's a play on the Hebrew word for the forbidden lookalike products — \u003cem>kitniyot\u003c/em>.)\u003c/p>\n\u003cp>But the Jews of European background most likely won't choose to break with their tradition and indulge in the new Kitni products. Custom can be just as powerful as law, if not more so, says Rabbi Paul Plotkin, who chairs a \u003ca href=\"http://www.rabbinicalassembly.org/jewish-law/kashrut\">kashrut committee\u003c/a> for the Rabbinical Assembly, the body of Conservative rabbis. \"Most Jews would say, 'My mother would never put that on the table; no way I'm doing that,' \" he says.\u003c/p>\n\u003cp>Whichever foods you choose, get your shopping list ready. Passover starts Monday night. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Passover Recipes from Bay Area Restaurants: Comal's Matzo Ball Soup + Firefly 's Kugel",
"title": "Passover Recipes from Bay Area Restaurants: Comal's Matzo Ball Soup + Firefly 's Kugel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\" alt=\"Happy Passover - Matzo\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-58738\">\u003c/a>\u003c/p>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Passover\">Passover\u003c/a>! The Jewish holiday celebrating exodus and freedom starts at sundown this Monday, March 25, and continues for the next eight days. The foods served during this holiday week are influenced primarily by the prohibition on eating any kinds of grains or flour. \u003c/p>\n\u003cp>The prohibition isn't so much on the grains themselves, but on leavening, and if there's one things grains do really well once they're moistened is to interact with natural or added yeasts and --poof!--start fermenting into tasty, stretchy, airy-chewy dough (or alcohol). So, no leavening=no grains. The only allowable grain product is matzo, the crackly-thin flatbread that must be mixed, shaped and baked in no more than 18 minutes exactly. Any more time than that and fermentation can start to occur. \u003c/p>\n\u003cp>As a result, matzo is the only breadstuff of the holiday, and its cousins, matzo meal (coarse matzo crumbs) and matzo cake meal (the same, only finer) the main substitutes for flour. Potato starch stands in for corn starch, and ground nuts give structure and heft to dozens of cakes. I've already sung the praises of my breakfast mainstay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/28/passover-baking/\">Passover rolls\u003c/a>, and every Jewish cook I know has a favorite flourless chocolate cake (like \u003ca href=\"http://labellecuisine.com/archives/Chocolate/Three%20Chocolate%20Cakes%20(Laurie%20Colwin).htm\">Laurie Colwin's bittersweet chocolate-almond cake\u003c/a>, based on a classic recipe of Elizabeth David's) for dessert. \u003c/p>\n\u003cfigure id=\"attachment_58750\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt-192x290.jpg\" alt=\"Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\" width=\"192\" height=\"290\" class=\"size-medium wp-image-58750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>So, sweet or savory, matzoh is a mainstay of this week. Passover being a celebration of spring, there are also a wealth of ways to feature the beauty of the season's first new vegetables and fruits on your table through the influences of Jewish culinary traditions around the world. At \u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a>, \u003ca href=\"http://delfinasf.com/restaurant/passover-2013-at-delfina\">Delfina\u003c/a>, \u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, the chefs and staff are adding special Passover dishes to the menu next week, inspired by recipes and flavors from Italy to Mexico and beyond. (Perbacco will be limited to one special dinner on Wednesday, March 27.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jalapeno in matzo balls? Cauliflower in kugel? Why not? Matt Gandin, executive chef at Berkeley's Comal, offers his own spin on traditional matzoh-ball soup, making a Mexican-inspired caldo de pollo with cilantro-jalapeno matzo balls. Meanwhile, Brad Levy of Firefly makes his classic kugel colorful with roasted carrots, broccoli, and cauliflower. \u003c/p>\n\u003cp>\u003cstrong>Comal's Caldo de Pollo with Cilantro-Jalapeno Matzo Balls\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Matt Gandin. \u003c/em>\u003c/p>\n\u003cp>Comal's caldo de pollo features a rich chicken broth spiced with dried chiles and filled with shredded chicken and spring vegetables. Fresh jalapenos and cilantro add Mexican flavor to the traditional matzo dumplings. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the broth:\u003c/em>\n\u003cli>1 whole chicken\u003c/li>\n\u003cli>1 yellow onion\u003c/li>\n\u003cli>1 carrot\u003c/li>\n\u003cli>1 stalk celery\u003c/li>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>1 sprig thyme\u003c/li>\n\u003cli>1 sprig cilantro\u003c/li>\n\u003cli>1 jalapeno, whole\u003c/li>\n\u003cli>Pinch black peppercorns\u003c/li>\n\u003cli>Kosher salt to taste\u003c/li>\n\u003cp>\u003cem>For the matzo balls:\u003c/em>\u003c/p>\n\u003cli>1 cup matzo meal\u003c/li>\n\u003cli>4 eggs\u003c/li>\n\u003cli>1/4 cup sparkling water\u003c/li>\n\u003cli>1/4 cup chicken fat, melted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>Pinch ground black pepper\u003c/li>\n\u003cli>1 large jalapeno, seeds removed, minced\u003c/li>\n\u003cli>1/2 bunch cilantro, stems removed, chopped\u003c/li>\n\u003cp>\u003cem>For the soup:\u003c/em>\u003c/p>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 yellow onion, sliced in 1/2 inch strips\u003c/li>\n\u003cli>1 large carrot, split lengthwise, then sliced in 1/4 inch thick half moons\u003c/li>\n\u003cli>1 stalk celery, sliced in 1/4 inch half moons\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 cup canned tomatoes, chopped\u003c/li>\n\u003cli>2 oz tequila\u003c/li>\n\u003cli>2 dried morita chiles, toasted and ground\u003c/li>\n\u003cli>3 qts chicken broth, from broth recipe, above\u003c/li>\n\u003cli>6 large green beans, cut in 1/2 inch pieces\u003c/li>\n\u003cli>1 large zucchini\u003c/li>\n\u003cli>3 spears asparagus, sliced in 1/2 inch pieces\u003c/li>\n\u003cli>1/2 bunch chard, stems removed, leaves chopped\u003c/li>\n\u003cli>1/2 cup cooked black beans, optional\u003c/li>\n\u003cli>Shredded poached chicken meat from broth recipe, above\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the broth, add the chicken and all of the other ingredients to a stock pot, and cover with cold water. Bring the pot to a boil, then turn it down to a low simmer. As the chicken releases its fat, it will float to the top. Skim this fat off the top with a ladle and reserve it for making the matzo balls. Simmer the broth until it is rich and golden, and the chicken is tender.\u003c/li>\n\u003cli>Carefully remove the chicken from the broth. Let cool. When cool enough to handle, pick the chicken meat, discarding the skin and bones. Reserve meat for soup. Strain the broth through a fine strainer and set aside.\u003c/li>\n\u003cli>To make the matzo balls, combine ingredients in a bowl, and whisk until the mix just comes together as a homogeneous batter. It should seem a little too loose to form balls. Cover the bowl with plastic wrap and set in the fridge for 30 minutes to rest. The dough will firm up as it chills.\u003c/li>\n\u003cli>With wet hands, roll the matzo mixture into walnut sized balls between your palms. Set on a tray. Meanwhile, bring a pot of lightly salted water to a boil. One at a time, drop the matzo balls into the pot. Cover with a lid and simmer for approximately 20 minutes, until the balls are cooked through. They should double in size.\u003c/li>\n\u003cli>To make the soup, in a large pot, heat the olive oil, then add the onions, carrots, celery, garlic, and a pinch of salt, and sweat the vegetable over medium heat until they have softened, but are not taking on color. Stir frequently.\u003c/li>\n\u003cli>Add the tomatoes, and sauté for a minute, then add in the tequila and simmer for a minute to cook off the alcohol. Add the reserved chicken broth and ground chiles. Bring the broth to a simmer, skimming any foam that may come to the surface. When it comes to a simmer, add the rest of the vegetables, and cook them for a few minutes, until they are just tender but still have some snap. Adjust the seasoning with salt.\u003c/li>\n\u003cli>\nAt this point, you can either take the soup off of the heat and cool it down for later use, or add the shredded chicken and matzo balls and serve immediately, garnished with chopped cilantro.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Firefly's Matzo and Roast Vegetable Kugel\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Brad Levy.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you want to make your kugel even more colorful, look for multi-colored varieties of carrots and cauliflower, in hues of purple, yellow, orange.\u003c/p>\n\u003cfigure id=\"attachment_58742\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\" alt=\"Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\" width=\"604\" height=\"403\" class=\"size-full wp-image-58742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup diced shallots\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>3 cups broccoli florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>3 cups cauliflower florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>10 unsalted matzohs, broken into roughly 2-inch squares\u003c/li>\n\u003cli>7 eggs, lightly beaten\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Oil, either vegetable or olive\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 450°F. Toss the shallots, carrots, broccoli and cauliflower with 2 tablespoons oil. Arrange on a baking sheet. Roast, shaking the pan occasionally, for about 12-15 minutes until just tender and nicely browned. Set aside to cool. Reduce oven heat to 350°F.\u003c/li>\n\u003cli>Put the broken matzo into a large bowl. Bring 1 1/2 quarts of water to a boil. Add 1 tablespoon salt. Pour the boiling water over the matzo. Stir gently for 20 seconds, then drain off the water through a strainer, shaking out the excess.\u003c/li>\n\u003cli>Beat the eggs with 1 tablespoon salt and a pinch of pepper. Add to matzo and stir gently to mix well. Let stand for 15 minutes, then stir in the roasted vegetables.\u003c/li>\n\u003cli>Coat the inside of a 9\"-by-11\" casserole dish with butter or oil. Add the matzo mixture and dot the top with oil or butter. Bake for about 30 minutes, or until the kugel springs back and top is nicely browned.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Chef Matt Grandin, of Berkeley's Mexican restaurant Comal, shares his recipe for Caldo de Pollo with Cilantro-Jalapeno Matzo Balls, while Firefly's chef-owner Brad Levy offers a colorful Kugel recipe. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\" alt=\"Happy Passover - Matzo\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-58738\">\u003c/a>\u003c/p>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Passover\">Passover\u003c/a>! The Jewish holiday celebrating exodus and freedom starts at sundown this Monday, March 25, and continues for the next eight days. The foods served during this holiday week are influenced primarily by the prohibition on eating any kinds of grains or flour. \u003c/p>\n\u003cp>The prohibition isn't so much on the grains themselves, but on leavening, and if there's one things grains do really well once they're moistened is to interact with natural or added yeasts and --poof!--start fermenting into tasty, stretchy, airy-chewy dough (or alcohol). So, no leavening=no grains. The only allowable grain product is matzo, the crackly-thin flatbread that must be mixed, shaped and baked in no more than 18 minutes exactly. Any more time than that and fermentation can start to occur. \u003c/p>\n\u003cp>As a result, matzo is the only breadstuff of the holiday, and its cousins, matzo meal (coarse matzo crumbs) and matzo cake meal (the same, only finer) the main substitutes for flour. Potato starch stands in for corn starch, and ground nuts give structure and heft to dozens of cakes. I've already sung the praises of my breakfast mainstay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/28/passover-baking/\">Passover rolls\u003c/a>, and every Jewish cook I know has a favorite flourless chocolate cake (like \u003ca href=\"http://labellecuisine.com/archives/Chocolate/Three%20Chocolate%20Cakes%20(Laurie%20Colwin).htm\">Laurie Colwin's bittersweet chocolate-almond cake\u003c/a>, based on a classic recipe of Elizabeth David's) for dessert. \u003c/p>\n\u003cfigure id=\"attachment_58750\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt-192x290.jpg\" alt=\"Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\" width=\"192\" height=\"290\" class=\"size-medium wp-image-58750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>So, sweet or savory, matzoh is a mainstay of this week. Passover being a celebration of spring, there are also a wealth of ways to feature the beauty of the season's first new vegetables and fruits on your table through the influences of Jewish culinary traditions around the world. At \u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a>, \u003ca href=\"http://delfinasf.com/restaurant/passover-2013-at-delfina\">Delfina\u003c/a>, \u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, the chefs and staff are adding special Passover dishes to the menu next week, inspired by recipes and flavors from Italy to Mexico and beyond. (Perbacco will be limited to one special dinner on Wednesday, March 27.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jalapeno in matzo balls? Cauliflower in kugel? Why not? Matt Gandin, executive chef at Berkeley's Comal, offers his own spin on traditional matzoh-ball soup, making a Mexican-inspired caldo de pollo with cilantro-jalapeno matzo balls. Meanwhile, Brad Levy of Firefly makes his classic kugel colorful with roasted carrots, broccoli, and cauliflower. \u003c/p>\n\u003cp>\u003cstrong>Comal's Caldo de Pollo with Cilantro-Jalapeno Matzo Balls\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Matt Gandin. \u003c/em>\u003c/p>\n\u003cp>Comal's caldo de pollo features a rich chicken broth spiced with dried chiles and filled with shredded chicken and spring vegetables. Fresh jalapenos and cilantro add Mexican flavor to the traditional matzo dumplings. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the broth:\u003c/em>\n\u003cli>1 whole chicken\u003c/li>\n\u003cli>1 yellow onion\u003c/li>\n\u003cli>1 carrot\u003c/li>\n\u003cli>1 stalk celery\u003c/li>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>1 sprig thyme\u003c/li>\n\u003cli>1 sprig cilantro\u003c/li>\n\u003cli>1 jalapeno, whole\u003c/li>\n\u003cli>Pinch black peppercorns\u003c/li>\n\u003cli>Kosher salt to taste\u003c/li>\n\u003cp>\u003cem>For the matzo balls:\u003c/em>\u003c/p>\n\u003cli>1 cup matzo meal\u003c/li>\n\u003cli>4 eggs\u003c/li>\n\u003cli>1/4 cup sparkling water\u003c/li>\n\u003cli>1/4 cup chicken fat, melted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>Pinch ground black pepper\u003c/li>\n\u003cli>1 large jalapeno, seeds removed, minced\u003c/li>\n\u003cli>1/2 bunch cilantro, stems removed, chopped\u003c/li>\n\u003cp>\u003cem>For the soup:\u003c/em>\u003c/p>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 yellow onion, sliced in 1/2 inch strips\u003c/li>\n\u003cli>1 large carrot, split lengthwise, then sliced in 1/4 inch thick half moons\u003c/li>\n\u003cli>1 stalk celery, sliced in 1/4 inch half moons\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 cup canned tomatoes, chopped\u003c/li>\n\u003cli>2 oz tequila\u003c/li>\n\u003cli>2 dried morita chiles, toasted and ground\u003c/li>\n\u003cli>3 qts chicken broth, from broth recipe, above\u003c/li>\n\u003cli>6 large green beans, cut in 1/2 inch pieces\u003c/li>\n\u003cli>1 large zucchini\u003c/li>\n\u003cli>3 spears asparagus, sliced in 1/2 inch pieces\u003c/li>\n\u003cli>1/2 bunch chard, stems removed, leaves chopped\u003c/li>\n\u003cli>1/2 cup cooked black beans, optional\u003c/li>\n\u003cli>Shredded poached chicken meat from broth recipe, above\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the broth, add the chicken and all of the other ingredients to a stock pot, and cover with cold water. Bring the pot to a boil, then turn it down to a low simmer. As the chicken releases its fat, it will float to the top. Skim this fat off the top with a ladle and reserve it for making the matzo balls. Simmer the broth until it is rich and golden, and the chicken is tender.\u003c/li>\n\u003cli>Carefully remove the chicken from the broth. Let cool. When cool enough to handle, pick the chicken meat, discarding the skin and bones. Reserve meat for soup. Strain the broth through a fine strainer and set aside.\u003c/li>\n\u003cli>To make the matzo balls, combine ingredients in a bowl, and whisk until the mix just comes together as a homogeneous batter. It should seem a little too loose to form balls. Cover the bowl with plastic wrap and set in the fridge for 30 minutes to rest. The dough will firm up as it chills.\u003c/li>\n\u003cli>With wet hands, roll the matzo mixture into walnut sized balls between your palms. Set on a tray. Meanwhile, bring a pot of lightly salted water to a boil. One at a time, drop the matzo balls into the pot. Cover with a lid and simmer for approximately 20 minutes, until the balls are cooked through. They should double in size.\u003c/li>\n\u003cli>To make the soup, in a large pot, heat the olive oil, then add the onions, carrots, celery, garlic, and a pinch of salt, and sweat the vegetable over medium heat until they have softened, but are not taking on color. Stir frequently.\u003c/li>\n\u003cli>Add the tomatoes, and sauté for a minute, then add in the tequila and simmer for a minute to cook off the alcohol. Add the reserved chicken broth and ground chiles. Bring the broth to a simmer, skimming any foam that may come to the surface. When it comes to a simmer, add the rest of the vegetables, and cook them for a few minutes, until they are just tender but still have some snap. Adjust the seasoning with salt.\u003c/li>\n\u003cli>\nAt this point, you can either take the soup off of the heat and cool it down for later use, or add the shredded chicken and matzo balls and serve immediately, garnished with chopped cilantro.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Firefly's Matzo and Roast Vegetable Kugel\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Brad Levy.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to make your kugel even more colorful, look for multi-colored varieties of carrots and cauliflower, in hues of purple, yellow, orange.\u003c/p>\n\u003cfigure id=\"attachment_58742\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\" alt=\"Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\" width=\"604\" height=\"403\" class=\"size-full wp-image-58742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup diced shallots\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>3 cups broccoli florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>3 cups cauliflower florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>10 unsalted matzohs, broken into roughly 2-inch squares\u003c/li>\n\u003cli>7 eggs, lightly beaten\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Oil, either vegetable or olive\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 450°F. Toss the shallots, carrots, broccoli and cauliflower with 2 tablespoons oil. Arrange on a baking sheet. Roast, shaking the pan occasionally, for about 12-15 minutes until just tender and nicely browned. Set aside to cool. Reduce oven heat to 350°F.\u003c/li>\n\u003cli>Put the broken matzo into a large bowl. Bring 1 1/2 quarts of water to a boil. Add 1 tablespoon salt. Pour the boiling water over the matzo. Stir gently for 20 seconds, then drain off the water through a strainer, shaking out the excess.\u003c/li>\n\u003cli>Beat the eggs with 1 tablespoon salt and a pinch of pepper. Add to matzo and stir gently to mix well. Let stand for 15 minutes, then stir in the roasted vegetables.\u003c/li>\n\u003cli>Coat the inside of a 9\"-by-11\" casserole dish with butter or oil. Add the matzo mixture and dot the top with oil or butter. Bake for about 30 minutes, or until the kugel springs back and top is nicely browned.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Passover Inspiration with 12 Tribes Food ",
"title": "Passover Inspiration with 12 Tribes Food ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"391\" height=\"336\" class=\"alignnone size-full wp-image-41385\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>Happy Passover! What are you cooking? Passover, even more than Thanksgiving, is a home and family holiday. Of course, there are restaurants doing Seder-inspired meals; in San Francisco, \u003ca href=\"http://delfinasf.com/restaurant/passover-at-delfina\">Passover at Delfina\u003c/a> brings their Edible Seder Plate, Stoll Family Matzoh Balls, and other Italian-Jewish specialties, all much anticipated by regulars. This year, they'll be serving matzoh made by their former sous-chef, Brad Joffe, who now runs Beauty's Bagels in Oakland, source of the excellent weekend bagels at Wise Sons. (And by the way, pastrami lovers, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/\">Wise Sons\u003c/a> is closed for Passover; they'll re-open on Sunday, April 15.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a> has a delish-sounding brisket and root-vegetable tsimmes on this week's menu, along with a spring vegetable plate with matzoh kugel and yellowfoot-mushroom sauce. (And for those who don't mind a little trayf, don't worry, they've still got the shrimp-and-scallop dumplings on the menu.)\u003c/p>\n\u003cp>But for many of us, Passover is a time to slow down, reconnect with family and friends over dinners at home, and pay attention to what we're eating. Jewish dietary laws forbid the eating of grains during the 8-day holiday, especially anything yeasted or naturally leavened. So, no bread, no bagels, no pasta, no rice, just matzoh, a flat cracker that must be mixed and baked in less than 18 minutes, to prevent any natural rising of the dough from occurring. So, much kvetching can be heard this week from toast-lovers like myself, and, for those with a sweet tooth, a whole lot of dependance on ground nuts and matzoh meal in lieu of flour, plus whisked egg whites for fluffiness. \u003c/p>\n\u003cp>However, Rebecca Joseph, rabbi and owner of \u003ca href=\"http://www.facebook.com/pages/12-Tribes-Food/172613516095330\"> 12 Tribes Food\u003c/a>, a kosher catering and prepared-meals business, looks at the holiday's restrictions with abundance in mind.\u003c/p>\n\u003cblockquote>\u003cp>\"What I suggest to people who say that they dread the holiday because they can't eat bread is to think of this as a time to celebrate freedom from habitual food choices or ways of eating that may be less than optimally healthful. Also, when we focus on all the things we \u003cem>can\u003c/em> eat, especially early spring produce, then Passover meals can be really delicious and seasonal.\" \u003c/p>\u003c/blockquote>\n\u003cp>Joseph describes her Orange Custard recipe, below, as \"a very easy dessert (no separating eggs or weird ingredients involved) that's a great break from nuts and matzoh meal. It's also \u003cem>parve\u003c/em> (containing neither meat nor dairy), so it's good for people who are lactose intolerant, gluten-free and/or have nut sensitivities.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For those of you, like myself, who have had egg-separating mishaps and fallen-spongecake disasters, this recipe couldn't be simpler. Only three very basic ingredients, no whisking, no folding. A splash of orange-flower water would probably add a lovely perfumey touch. With the money you're not spending on coconut macaroons in a can, get really fresh, gold-yolked eggs from happy, pasture-raised chickens. Joseph dresses her custard up with lightly toasted coconut shards, but you can also get crazy and let your guests dive into David Lebovitz's toffee-licious \u003ca href=\"http://www.davidlebovitz.com/2008/01/chocolatecovere/\">Chocolate-Covered Caramelized Matzoh Crunch\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"352\" height=\"218\" class=\"alignnone size-full wp-image-41384\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Orange Custard\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of 12 Tribes Food\u003c/em>\u003c/p>\n\u003cp>Made from just eggs, sugar, and orange juice, this easy dessert takes just a few minutes to put together. Unlike a typical baked custard, it contains no dairy, so it can served as dessert after a meat meal by those following kosher dietary laws. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 40-45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 custards\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 large eggs\u003cbr>\n1/3 cup sugar\u003cbr>\n2 cups fresh orange juice\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat the oven to 325° F. In a small pot, heat orange juice until lukewarm.\u003c/li>\n\u003cli>In a medium bowl, beat the eggs with a fork until well blended. Beat in the sugar. To produce a smooth, creamy custard, the mixture should be well combined, but not frothy. Slowly add the orange juice, beating to combine.\u003c/li>\n\u003cli>Pour 1/2 cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.\u003c/li>\n\u003cli>Bake for 30 to 35 minutes, or until just set. Remove the ramekins from the pan of hot water. Cool for 30 minutes, then refrigerate. Serve chilled.\u003c/li>\n\u003cli>Serves 6.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Happy Passover! Add a little sunshine to your holiday table with this three-ingredient, super-easy and delicious Orange Custard recipe from 12 Tribes Food. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-single.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"391\" height=\"336\" class=\"alignnone size-full wp-image-41385\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>Happy Passover! What are you cooking? Passover, even more than Thanksgiving, is a home and family holiday. Of course, there are restaurants doing Seder-inspired meals; in San Francisco, \u003ca href=\"http://delfinasf.com/restaurant/passover-at-delfina\">Passover at Delfina\u003c/a> brings their Edible Seder Plate, Stoll Family Matzoh Balls, and other Italian-Jewish specialties, all much anticipated by regulars. This year, they'll be serving matzoh made by their former sous-chef, Brad Joffe, who now runs Beauty's Bagels in Oakland, source of the excellent weekend bagels at Wise Sons. (And by the way, pastrami lovers, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/24/on-the-plate-with-wise-sons-jewish-deli/\">Wise Sons\u003c/a> is closed for Passover; they'll re-open on Sunday, April 15.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a> has a delish-sounding brisket and root-vegetable tsimmes on this week's menu, along with a spring vegetable plate with matzoh kugel and yellowfoot-mushroom sauce. (And for those who don't mind a little trayf, don't worry, they've still got the shrimp-and-scallop dumplings on the menu.)\u003c/p>\n\u003cp>But for many of us, Passover is a time to slow down, reconnect with family and friends over dinners at home, and pay attention to what we're eating. Jewish dietary laws forbid the eating of grains during the 8-day holiday, especially anything yeasted or naturally leavened. So, no bread, no bagels, no pasta, no rice, just matzoh, a flat cracker that must be mixed and baked in less than 18 minutes, to prevent any natural rising of the dough from occurring. So, much kvetching can be heard this week from toast-lovers like myself, and, for those with a sweet tooth, a whole lot of dependance on ground nuts and matzoh meal in lieu of flour, plus whisked egg whites for fluffiness. \u003c/p>\n\u003cp>However, Rebecca Joseph, rabbi and owner of \u003ca href=\"http://www.facebook.com/pages/12-Tribes-Food/172613516095330\"> 12 Tribes Food\u003c/a>, a kosher catering and prepared-meals business, looks at the holiday's restrictions with abundance in mind.\u003c/p>\n\u003cblockquote>\u003cp>\"What I suggest to people who say that they dread the holiday because they can't eat bread is to think of this as a time to celebrate freedom from habitual food choices or ways of eating that may be less than optimally healthful. Also, when we focus on all the things we \u003cem>can\u003c/em> eat, especially early spring produce, then Passover meals can be really delicious and seasonal.\" \u003c/p>\u003c/blockquote>\n\u003cp>Joseph describes her Orange Custard recipe, below, as \"a very easy dessert (no separating eggs or weird ingredients involved) that's a great break from nuts and matzoh meal. It's also \u003cem>parve\u003c/em> (containing neither meat nor dairy), so it's good for people who are lactose intolerant, gluten-free and/or have nut sensitivities.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those of you, like myself, who have had egg-separating mishaps and fallen-spongecake disasters, this recipe couldn't be simpler. Only three very basic ingredients, no whisking, no folding. A splash of orange-flower water would probably add a lovely perfumey touch. With the money you're not spending on coconut macaroons in a can, get really fresh, gold-yolked eggs from happy, pasture-raised chickens. Joseph dresses her custard up with lightly toasted coconut shards, but you can also get crazy and let your guests dive into David Lebovitz's toffee-licious \u003ca href=\"http://www.davidlebovitz.com/2008/01/chocolatecovere/\">Chocolate-Covered Caramelized Matzoh Crunch\u003c/a> as well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/orange-custard-multiple.jpg\" alt=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" title=\"Orange Custard. Photos by Rebecca Joseph, courtesy of 12 Tribes Kosher Foods.\" width=\"352\" height=\"218\" class=\"alignnone size-full wp-image-41384\">\u003c/a>\u003cbr>\n\u003cem>Orange Custard. Photo by Rebecca Joseph\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Orange Custard\u003c/strong>\u003cbr>\n\u003cem>Recipe courtesy of 12 Tribes Food\u003c/em>\u003c/p>\n\u003cp>Made from just eggs, sugar, and orange juice, this easy dessert takes just a few minutes to put together. Unlike a typical baked custard, it contains no dairy, so it can served as dessert after a meat meal by those following kosher dietary laws. \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 40-45 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 custards\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 large eggs\u003cbr>\n1/3 cup sugar\u003cbr>\n2 cups fresh orange juice\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Preheat the oven to 325° F. In a small pot, heat orange juice until lukewarm.\u003c/li>\n\u003cli>In a medium bowl, beat the eggs with a fork until well blended. Beat in the sugar. To produce a smooth, creamy custard, the mixture should be well combined, but not frothy. Slowly add the orange juice, beating to combine.\u003c/li>\n\u003cli>Pour 1/2 cup of the custard mixture into each of 6 ramekins. Place the ramekins in a large pan and pour enough boiling water into the pan to come about halfway up the sides of the ramekins.\u003c/li>\n\u003cli>Bake for 30 to 35 minutes, or until just set. Remove the ramekins from the pan of hot water. Cool for 30 minutes, then refrigerate. Serve chilled.\u003c/li>\n\u003cli>Serves 6.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>My favorite comment about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/27/wise-sons-pop-up-deli/\">Wise Sons' Saturday-only deli\u003c/a> came from my sister, who wrote on Facebook, \"Your grandfather, may he rest in peace, he didn't eat at delis that popped up. He married a balaboosta and SHE cooked for him.\" \u003c/p>\n\u003cp>Too true! Growing up, everything at our Passover Seders was made from scratch in my grandmother Fae's kitchen, from the gefilte fish to the brisket to the spongecake. (The exception was Passover brownies, which my 7-year-old self loved to whip up from the box of Manischewitz mix. My grandmother was a true balaboosta--Yiddish for perfect housewife & mother--and she knew how to keep a kid out of her hair when she was busy making chicken soup for 20.)\u003c/p>\n\u003cp>I had high hopes of finally making my own gefilte fish (chilled fish balls, typically made from carp, pike, and whitefish mixed with onion and matzoh meal and poached in fish stock, a kind of \u003cem>Mitteleuropa \u003c/em>quenelle) from scratch this year. My mother even sent me the recipe she'd used, torn out of her well-splattered copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060164026/kqedorg-20\">From My Mother's Kitchen\u003c/a> by longtime New York Times writer \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9D04E0DE103CF931A25756C0A9629C8B63&scp=5&sq=Mimi%20Sheraton&st=cse\">Mimi Sheraton\u003c/a>. Time and deadlines, alas, will preclude this from happening for Monday's Seder, but sometime during the rest of the week, who knows? I could have a carp swimming in my bathtub yet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gefilte-Fish-Cupcakes-02.jpg\" alt=\"Gefilte fish cupcake. \" title=\"Gefilte fish cupcake. \" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-26441\">\u003c/a>\u003cbr>\n\u003cem>Gefilte fish cupcake. Photo: \u003ca href=\"http://www.jpollackphotography.com\">J. Pollack Photography\u003c/a>\u003c/em>\u003c/p>\n\u003cp>However, you don't need to make your fish balls to present Stefani Pollack's fabulous (or terrifying) \u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">Gefilte Fish Cupcakes\u003c/a> from The Cupcake Project. Just buy a jar of fish balls, mash them into a cupcake liner, and top with a big, tempting swirl of...wait! That's not strawberry icing, it's HORSERADISH WHIPPED CREAM! Oh, the \u003cem>horror.\u003c/em> As my friend Molly said, just start saving for the kids' therapy now. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Passover, like Thanksgiving, only happens once a year, and so I've found that people really don't need something new and wild on the table, especially during the first two festive Seder nights. (The holiday itself goes on for 8 days, so I can understand that you might want to get a little crazy by the 5th or 6th night.) I can vouch for the deliciousness and complete ease of Gourmet's \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket recipe\u003c/a> with one suggestion: Ditch the brisket, get the chuck roast. The weird, webby-stringy texture of brisket has always put me off, along with its tendency to dryness. Moist, slow-cooked chuck roast, by contrast, falls apart in perfectly succulent shreds at the poke of a fork. This is an especially good dish for Passover, because it's easily made ahead of time. In a heavy covered pot, it can keep warm in a slow oven for the time it takes to do the blessings and hide the afikomen.\u003c/p>\n\u003cp>I used to give myself major\u003cem> tsuris\u003c/em> trying to reproduce the perfection that was Grandma Fae's spongecake, until I realized that, tradition aside, what everyone at my table really wanted was flourless chocolate cake, made with good chocolate, finely ground almonds, and lots of eggs whipped to fluffiness. This, plus strawberries, a few macaroons and maybe some jelly rings, is all anyone will have room for. \u003c/p>\n\u003cp>But what about after the Seder? A few days of leftovers, and then, it's a week of Atkins, with only matzoh and potatoes for starch, since all other kinds of bread and grains are forbidden during the holiday. By day five of crumbling tuna-on-matzoh sandwiches, I can well understand why Robin of Doves & Figs might want to soak her matzoh in wine before frying up a \u003ca href=\"http://dovesandfigs.wordpress.com/2011/04/09/drunken-passover-grilled-cheese/\">Drunken Passover Grilled Cheese\u003c/a>.\u003c/p>\n\u003cp>And then, you probably want to get out of the house and let someone else do the cooking. If you're not strictly observant of the kosher-for-passover dietary laws, several Bay Area restaurants are doing menus this week inspired by Passover dishes from around the world (if by \"around the world\" we mean Italy.) \u003c/p>\n\u003cp>From April 19 through April 26, \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> will be featuring its annual array of Passover-themed dishes. \tThey're not doing a Seder, just adding a rotating selection of special seasonal items to the regular menu. Selections will change daily, but you can probably count on finding some kind of brisket, fried artichokes (a classic of Roman Jewish cuisine), veal tongue, chef-owner Craig Stoll's family recipe for matzoh ball soup, and an \"edible Seder plate\" with farm egg salad, charoset (apple-walnut dip) and lamb-shank crostini. (But going to Delfina while forgoing pasta? That would take more willpower than I can muster.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.sippingseder.com/maror/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/cocktail_maror_500.jpg\" alt=\"Maror Cocktail\" title=\"Maror Cocktail\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26446\">\u003c/a>\u003cbr>\n\u003cem>Maror Cocktail. Photo courtesy of The Sipping Seder\u003c/em>\u003c/p>\n\u003cp>And finally, let's not forget the required drinking. Yes, four glasses of wine are mandated at each Seder, but in between, why stick to Manischewitz (or even Baron Herzog) when you can knock back a beet-and-horseradish Maror cocktail instead? As Irwin Keller writes in his introduction to \u003ca href=\"http://www.sippingseder.com\">The Sipping Seder\u003c/a>, \u003c/p>\n\u003cblockquote>\u003cp>The seder asks us to retell the story of the exodus from Egypt as if we had been there in person. It’s hard to imagine enduring generations of slavery and a slew of plagues, only to flee our homes in the dead of night and run straight into the sea with the world’s fiercest army in hot pursuit. If we managed somehow to survive the experience, what would we do when at last we reached safety? Perhaps we lack the fortitude of our ancestors, but we can easily imagine being ready for a good stiff drink. Maybe two.\u003c/p>\u003c/blockquote>\n\u003cp>The six cocktails on the site, each of which corresponds to a ritual item on the Seder plate, are the inventions of Rob Corwin and Danny Jacobs. Even better, they're currently working with Umberto Gibin, co-owner of Perbacco, to debut the cocktails at the downtown restaurant during Passover. (To make your own, try searching out our local \u003ca href=\"http://www.209gin.com\">Distillery No. 209\u003c/a>'s kosher-for-passover gin, made with sugarcane instead of grain. \u003c/p>\n\u003cp>Perbacco will also be continuing its tradition of offering an Italian-style \u003ca href=\"http://www.perbaccosf.com/events.html\">Passover meal\u003c/a> cooked by executive chef Staffan Terje with former Square One chef and cookbook author Joyce Goldstein on the 3rd night of Passover, Wed., April 20. \u003c/p>\n\u003cp>Wise Sons is doing a pop-up \u003ca href=\"http://coffeebar-usa.com/traditional-passover-seder-dinner\">Traditional Passover Seder at Coffee Bar\u003c/a> Monday, April 18 and Tuesday April 19. Tuesday is sold out but reservations for Monday are still available. \u003ca href=\"http://www.saulsdeli.com\">Saul's\u003c/a> in Berkeley will be hosting a prix fixe Seder dinner on Friday, April 22, while \u003ca href=\"http://www.fireflyrestaurant.com\">Firefly\u003c/a> in San Francisco's Noe Valley will turn its whole menu into a celebration of Passover dishes from April 18-26. \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Cafe\u003c/a> will also offer a Passover dinner on April 25. \u003ca href=\"http:///www.paliodasti.com\">Palio D'Asti\u003c/a> is doing a \"What Would Jesus Eat?\" Holy Week mash-up from April 18-23, whipping up dishes from Italian Passover and Easter traditions. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> And to that, l'chaim!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My favorite comment about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/27/wise-sons-pop-up-deli/\">Wise Sons' Saturday-only deli\u003c/a> came from my sister, who wrote on Facebook, \"Your grandfather, may he rest in peace, he didn't eat at delis that popped up. He married a balaboosta and SHE cooked for him.\" \u003c/p>\n\u003cp>Too true! Growing up, everything at our Passover Seders was made from scratch in my grandmother Fae's kitchen, from the gefilte fish to the brisket to the spongecake. (The exception was Passover brownies, which my 7-year-old self loved to whip up from the box of Manischewitz mix. My grandmother was a true balaboosta--Yiddish for perfect housewife & mother--and she knew how to keep a kid out of her hair when she was busy making chicken soup for 20.)\u003c/p>\n\u003cp>I had high hopes of finally making my own gefilte fish (chilled fish balls, typically made from carp, pike, and whitefish mixed with onion and matzoh meal and poached in fish stock, a kind of \u003cem>Mitteleuropa \u003c/em>quenelle) from scratch this year. My mother even sent me the recipe she'd used, torn out of her well-splattered copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060164026/kqedorg-20\">From My Mother's Kitchen\u003c/a> by longtime New York Times writer \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9D04E0DE103CF931A25756C0A9629C8B63&scp=5&sq=Mimi%20Sheraton&st=cse\">Mimi Sheraton\u003c/a>. Time and deadlines, alas, will preclude this from happening for Monday's Seder, but sometime during the rest of the week, who knows? I could have a carp swimming in my bathtub yet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gefilte-Fish-Cupcakes-02.jpg\" alt=\"Gefilte fish cupcake. \" title=\"Gefilte fish cupcake. \" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-26441\">\u003c/a>\u003cbr>\n\u003cem>Gefilte fish cupcake. Photo: \u003ca href=\"http://www.jpollackphotography.com\">J. Pollack Photography\u003c/a>\u003c/em>\u003c/p>\n\u003cp>However, you don't need to make your fish balls to present Stefani Pollack's fabulous (or terrifying) \u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">Gefilte Fish Cupcakes\u003c/a> from The Cupcake Project. Just buy a jar of fish balls, mash them into a cupcake liner, and top with a big, tempting swirl of...wait! That's not strawberry icing, it's HORSERADISH WHIPPED CREAM! Oh, the \u003cem>horror.\u003c/em> As my friend Molly said, just start saving for the kids' therapy now. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Passover, like Thanksgiving, only happens once a year, and so I've found that people really don't need something new and wild on the table, especially during the first two festive Seder nights. (The holiday itself goes on for 8 days, so I can understand that you might want to get a little crazy by the 5th or 6th night.) I can vouch for the deliciousness and complete ease of Gourmet's \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket recipe\u003c/a> with one suggestion: Ditch the brisket, get the chuck roast. The weird, webby-stringy texture of brisket has always put me off, along with its tendency to dryness. Moist, slow-cooked chuck roast, by contrast, falls apart in perfectly succulent shreds at the poke of a fork. This is an especially good dish for Passover, because it's easily made ahead of time. In a heavy covered pot, it can keep warm in a slow oven for the time it takes to do the blessings and hide the afikomen.\u003c/p>\n\u003cp>I used to give myself major\u003cem> tsuris\u003c/em> trying to reproduce the perfection that was Grandma Fae's spongecake, until I realized that, tradition aside, what everyone at my table really wanted was flourless chocolate cake, made with good chocolate, finely ground almonds, and lots of eggs whipped to fluffiness. This, plus strawberries, a few macaroons and maybe some jelly rings, is all anyone will have room for. \u003c/p>\n\u003cp>But what about after the Seder? A few days of leftovers, and then, it's a week of Atkins, with only matzoh and potatoes for starch, since all other kinds of bread and grains are forbidden during the holiday. By day five of crumbling tuna-on-matzoh sandwiches, I can well understand why Robin of Doves & Figs might want to soak her matzoh in wine before frying up a \u003ca href=\"http://dovesandfigs.wordpress.com/2011/04/09/drunken-passover-grilled-cheese/\">Drunken Passover Grilled Cheese\u003c/a>.\u003c/p>\n\u003cp>And then, you probably want to get out of the house and let someone else do the cooking. If you're not strictly observant of the kosher-for-passover dietary laws, several Bay Area restaurants are doing menus this week inspired by Passover dishes from around the world (if by \"around the world\" we mean Italy.) \u003c/p>\n\u003cp>From April 19 through April 26, \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> will be featuring its annual array of Passover-themed dishes. \tThey're not doing a Seder, just adding a rotating selection of special seasonal items to the regular menu. Selections will change daily, but you can probably count on finding some kind of brisket, fried artichokes (a classic of Roman Jewish cuisine), veal tongue, chef-owner Craig Stoll's family recipe for matzoh ball soup, and an \"edible Seder plate\" with farm egg salad, charoset (apple-walnut dip) and lamb-shank crostini. (But going to Delfina while forgoing pasta? That would take more willpower than I can muster.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.sippingseder.com/maror/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/cocktail_maror_500.jpg\" alt=\"Maror Cocktail\" title=\"Maror Cocktail\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26446\">\u003c/a>\u003cbr>\n\u003cem>Maror Cocktail. Photo courtesy of The Sipping Seder\u003c/em>\u003c/p>\n\u003cp>And finally, let's not forget the required drinking. Yes, four glasses of wine are mandated at each Seder, but in between, why stick to Manischewitz (or even Baron Herzog) when you can knock back a beet-and-horseradish Maror cocktail instead? As Irwin Keller writes in his introduction to \u003ca href=\"http://www.sippingseder.com\">The Sipping Seder\u003c/a>, \u003c/p>\n\u003cblockquote>\u003cp>The seder asks us to retell the story of the exodus from Egypt as if we had been there in person. It’s hard to imagine enduring generations of slavery and a slew of plagues, only to flee our homes in the dead of night and run straight into the sea with the world’s fiercest army in hot pursuit. If we managed somehow to survive the experience, what would we do when at last we reached safety? Perhaps we lack the fortitude of our ancestors, but we can easily imagine being ready for a good stiff drink. Maybe two.\u003c/p>\u003c/blockquote>\n\u003cp>The six cocktails on the site, each of which corresponds to a ritual item on the Seder plate, are the inventions of Rob Corwin and Danny Jacobs. Even better, they're currently working with Umberto Gibin, co-owner of Perbacco, to debut the cocktails at the downtown restaurant during Passover. (To make your own, try searching out our local \u003ca href=\"http://www.209gin.com\">Distillery No. 209\u003c/a>'s kosher-for-passover gin, made with sugarcane instead of grain. \u003c/p>\n\u003cp>Perbacco will also be continuing its tradition of offering an Italian-style \u003ca href=\"http://www.perbaccosf.com/events.html\">Passover meal\u003c/a> cooked by executive chef Staffan Terje with former Square One chef and cookbook author Joyce Goldstein on the 3rd night of Passover, Wed., April 20. \u003c/p>\n\u003cp>Wise Sons is doing a pop-up \u003ca href=\"http://coffeebar-usa.com/traditional-passover-seder-dinner\">Traditional Passover Seder at Coffee Bar\u003c/a> Monday, April 18 and Tuesday April 19. Tuesday is sold out but reservations for Monday are still available. \u003ca href=\"http://www.saulsdeli.com\">Saul's\u003c/a> in Berkeley will be hosting a prix fixe Seder dinner on Friday, April 22, while \u003ca href=\"http://www.fireflyrestaurant.com\">Firefly\u003c/a> in San Francisco's Noe Valley will turn its whole menu into a celebration of Passover dishes from April 18-26. \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Cafe\u003c/a> will also offer a Passover dinner on April 25. \u003ca href=\"http:///www.paliodasti.com\">Palio D'Asti\u003c/a> is doing a \"What Would Jesus Eat?\" Holy Week mash-up from April 18-23, whipping up dishes from Italian Passover and Easter traditions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-11883\" title=\"matzoh Passover rolls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/matzoh-rolls500.jpg\" alt=\"matzoh Passover rolls\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Happy almost-Passover! Today I am eyeing my tiny living room (soon to be dining room), counting the chairs and wineglasses, wondering who I can call to borrow another folding table and hoping there'll be enough cloth napkins and bowls to go around, since, after all, the eggs in salt water must be followed immediately by the matzoh ball soup.\u003cbr>\n[aside postID=\"bayareabites_41308,bayareabites_80324\"]\u003cbr>\nThis is the pre-Seder countdown familiar to anyone cobbling together an urban Passover dinner. Just as at Thanksgiving, a successful Seder menu must teeter along the line between Grandma's Traditions and The Way We Eat Now.\u003c/p>\n\u003cp>For example, what would happen if I went all Manhattan-chic and served tiny, peel-your-own speckled quail eggs with smoked paprika and sea salt for dipping instead of those typically rubbery hard-boiled eggs in salt water? Can the roast chicken be rubbed with Moroccan chermoula paste, made with cilantro, cumin, garlic, and my own preserved Meyer lemons? Do I want to risk all the magenta splatters (and dyed fingers) that come along with the now-traditional pomegranate beet salad with blood oranges and olive oil? Will my garden plot give up enough \u003ci>karpas\u003c/i> (spring greens) for everyone?\u003c/p>\n\u003cp>Should this be the year I finally get around to making my own gefilte fish like my mother and grandmother did, or would the frozen Ungar's logs from Mollie Stone's be just as good? Will my grandmother's savory matzoh kugel, really an onion-celery-mushroom stuffing at heart, made with sheets of matzoh instead of bread, be out of place among these spiced and oiled updates? And the final question: flourless chocolate or Passover angel-food cake? Jelly rings or Barton's almond kisses? Can I hold fast to my loathing of coconut, or must there be macaroons?\u003c/p>\n\u003cp>As you can tell, I look forward every year to Passover, the eight-day celebration of the Jews' exodus from Egypt, and the accompanying dinner ritual known as the Seder, which begins the holiday this Monday at sundown. Like the crew that started the now-traditional \u003ca href=\"http://www.nytimes.com/2010/03/28/us/politics/28seder.html?hp\">Obama Seder\u003c/a>, I see no reason to let a lack of chairs or matching wineglasses deter me from welcoming all who are hungry to come and eat. 13 people in a studio apartment? Bring up your piano bench and that extra card table, and we're in business! I've gone to Marxist Seders, lesbian-feminist Seders, a grandly traditional one overlooking Central Park West and one in Berkeley where the kugel, brisket and charoseth were all whipped up by the Swedish au pair. (I did, however, decline an invitation to a nude Seder one year. Seders can be many things, but naked is not one of them, at least for me.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sometimes the Seders were vegetarian, with a golden dill-and-garlic broth bathing the matzoh balls and a \"paschal yam\" (instead of lamb) on the Seder plate. I tried making sponge cake one year; as it cooled upside down to keep it light, chunks of cake started breaking loose and hitting the counter in clods. My old friend Jen called to tell me she was having doubts about her kugel; I told her I was sitting shiva (the traditional Jewish rite of mourning) for my spongecake.\u003c/p>\n\u003cp>Much of the food comes with built-in nostalgia, since many dishes are eaten at this time of year and no other. The sinus-clearing blast of horseradish, in particular, is hard-wired to Passover in my brain, no matter how many hip chefs add it to their braised-beef \u003ci>jus\u003c/i> or mashed potatoes. Charoseth, a finely chopped mix of apples, walnuts, cinnamon, and sweet kosher wine (and it must be made with that nasty Concord-grape Manischevitz, or it doesn't taste right, right meaning like my grandmother's) is delicious and could be made at any time, but still remains confined to the Seder, where it symbolizes the mortar used by the Hebrew slaves as they built the pyramids, brick by brick.\u003c/p>\n\u003cp>Every year, I can look around the table and see friends who have been coming for years. The apartments change, the hair may get a little grayer, but each spring, we come back together to celebrate the achievement of freedom, to toast both its fragility and its tenacity, to learn once again that with it comes both responsibility and joy.\u003c/p>\n\u003cp>And breakfast. In newspapers and magazines, most Passover recipe features tend to focus almost exclusively on the Big Event, forgetting that there are eight days of breakfasts and lunches to get through after the soup and brisket. Since grains, flours, and leavening are the big no-no's during the holiday, baking Jews like myself must get creative once the charm of matzoh wears off around day three.\u003c/p>\n\u003cp>Now, a large and lucky group of you love Passover for the matzoh brei alone. However, the allure of a frittata fried up with crumbled bits of matzoh remains a mystery to me, hence my reliance on matzoh rolls and matzoh pancakes for my morning-starch needs. Now, there's no denying that everything baked during Passover ends up tasting like eggs and matzoh meal, and these rolls are no exception, but served hot and well-slathered with jam or apple butter, they do the trick.\u003c/p>\n\u003cp>\u003cstrong>Passover Rolls\u003c/strong>\u003cbr>\nBeing very dependent on my morning toast-and-coffee routine, I had to find something else worth getting up for during these eight bread-free days. These take about as much effort as whipping up a batch of muffins, and they're quite tasty. The technique is similar to making the dough for cream puffs.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 cup water\u003cbr>\n1/2 cup vegetable oil or melted butter\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tbsp sugar\u003cbr>\n1 1/3 cups matzoh meal\u003cbr>\n4 eggs\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 400 degrees. Lightly grease a baking sheet or line with baking parchment.\u003c/p>\n\u003cp>2. Bring water, oil, salt and sugar to a boil in a medium-sized pot. Add matzoh meal and stir over medium heat until dough forms a ball and comes away from the sides of the pot. Remove from heat and let cool for a few minutes.\u003c/p>\n\u003cp>3. Beat eggs into matzoh mixture one at a time, making sure each one is well-absorbed before adding the next.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Drop by egg-sized lumps onto prepared baking sheet. Bake for 15 minutes, then turn down heat to 350F and bake for another 5-10 minutes, until well-puffed and browned. Serve warm with butter and jam.\u003c/p>\n\n",
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"excerpt": "Most Passover recipe features tend to focus almost exclusively on the Big Event of the Seder dinner, forgetting that there are eight days of breakfasts and lunches to get through after the soup and brisket. Since grains, flours, and leavening are the big no-no's during the holiday, baking Jews like myself must get creative once the charm of the matzoh wears off around day 3. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-11883\" title=\"matzoh Passover rolls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/matzoh-rolls500.jpg\" alt=\"matzoh Passover rolls\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>Happy almost-Passover! Today I am eyeing my tiny living room (soon to be dining room), counting the chairs and wineglasses, wondering who I can call to borrow another folding table and hoping there'll be enough cloth napkins and bowls to go around, since, after all, the eggs in salt water must be followed immediately by the matzoh ball soup.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis is the pre-Seder countdown familiar to anyone cobbling together an urban Passover dinner. Just as at Thanksgiving, a successful Seder menu must teeter along the line between Grandma's Traditions and The Way We Eat Now.\u003c/p>\n\u003cp>For example, what would happen if I went all Manhattan-chic and served tiny, peel-your-own speckled quail eggs with smoked paprika and sea salt for dipping instead of those typically rubbery hard-boiled eggs in salt water? Can the roast chicken be rubbed with Moroccan chermoula paste, made with cilantro, cumin, garlic, and my own preserved Meyer lemons? Do I want to risk all the magenta splatters (and dyed fingers) that come along with the now-traditional pomegranate beet salad with blood oranges and olive oil? Will my garden plot give up enough \u003ci>karpas\u003c/i> (spring greens) for everyone?\u003c/p>\n\u003cp>Should this be the year I finally get around to making my own gefilte fish like my mother and grandmother did, or would the frozen Ungar's logs from Mollie Stone's be just as good? Will my grandmother's savory matzoh kugel, really an onion-celery-mushroom stuffing at heart, made with sheets of matzoh instead of bread, be out of place among these spiced and oiled updates? And the final question: flourless chocolate or Passover angel-food cake? Jelly rings or Barton's almond kisses? Can I hold fast to my loathing of coconut, or must there be macaroons?\u003c/p>\n\u003cp>As you can tell, I look forward every year to Passover, the eight-day celebration of the Jews' exodus from Egypt, and the accompanying dinner ritual known as the Seder, which begins the holiday this Monday at sundown. Like the crew that started the now-traditional \u003ca href=\"http://www.nytimes.com/2010/03/28/us/politics/28seder.html?hp\">Obama Seder\u003c/a>, I see no reason to let a lack of chairs or matching wineglasses deter me from welcoming all who are hungry to come and eat. 13 people in a studio apartment? Bring up your piano bench and that extra card table, and we're in business! I've gone to Marxist Seders, lesbian-feminist Seders, a grandly traditional one overlooking Central Park West and one in Berkeley where the kugel, brisket and charoseth were all whipped up by the Swedish au pair. (I did, however, decline an invitation to a nude Seder one year. Seders can be many things, but naked is not one of them, at least for me.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes the Seders were vegetarian, with a golden dill-and-garlic broth bathing the matzoh balls and a \"paschal yam\" (instead of lamb) on the Seder plate. I tried making sponge cake one year; as it cooled upside down to keep it light, chunks of cake started breaking loose and hitting the counter in clods. My old friend Jen called to tell me she was having doubts about her kugel; I told her I was sitting shiva (the traditional Jewish rite of mourning) for my spongecake.\u003c/p>\n\u003cp>Much of the food comes with built-in nostalgia, since many dishes are eaten at this time of year and no other. The sinus-clearing blast of horseradish, in particular, is hard-wired to Passover in my brain, no matter how many hip chefs add it to their braised-beef \u003ci>jus\u003c/i> or mashed potatoes. Charoseth, a finely chopped mix of apples, walnuts, cinnamon, and sweet kosher wine (and it must be made with that nasty Concord-grape Manischevitz, or it doesn't taste right, right meaning like my grandmother's) is delicious and could be made at any time, but still remains confined to the Seder, where it symbolizes the mortar used by the Hebrew slaves as they built the pyramids, brick by brick.\u003c/p>\n\u003cp>Every year, I can look around the table and see friends who have been coming for years. The apartments change, the hair may get a little grayer, but each spring, we come back together to celebrate the achievement of freedom, to toast both its fragility and its tenacity, to learn once again that with it comes both responsibility and joy.\u003c/p>\n\u003cp>And breakfast. In newspapers and magazines, most Passover recipe features tend to focus almost exclusively on the Big Event, forgetting that there are eight days of breakfasts and lunches to get through after the soup and brisket. Since grains, flours, and leavening are the big no-no's during the holiday, baking Jews like myself must get creative once the charm of matzoh wears off around day three.\u003c/p>\n\u003cp>Now, a large and lucky group of you love Passover for the matzoh brei alone. However, the allure of a frittata fried up with crumbled bits of matzoh remains a mystery to me, hence my reliance on matzoh rolls and matzoh pancakes for my morning-starch needs. Now, there's no denying that everything baked during Passover ends up tasting like eggs and matzoh meal, and these rolls are no exception, but served hot and well-slathered with jam or apple butter, they do the trick.\u003c/p>\n\u003cp>\u003cstrong>Passover Rolls\u003c/strong>\u003cbr>\nBeing very dependent on my morning toast-and-coffee routine, I had to find something else worth getting up for during these eight bread-free days. These take about as much effort as whipping up a batch of muffins, and they're quite tasty. The technique is similar to making the dough for cream puffs.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 cup water\u003cbr>\n1/2 cup vegetable oil or melted butter\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tbsp sugar\u003cbr>\n1 1/3 cups matzoh meal\u003cbr>\n4 eggs\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Preheat oven to 400 degrees. Lightly grease a baking sheet or line with baking parchment.\u003c/p>\n\u003cp>2. Bring water, oil, salt and sugar to a boil in a medium-sized pot. Add matzoh meal and stir over medium heat until dough forms a ball and comes away from the sides of the pot. Remove from heat and let cool for a few minutes.\u003c/p>\n\u003cp>3. Beat eggs into matzoh mixture one at a time, making sure each one is well-absorbed before adding the next.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Drop by egg-sized lumps onto prepared baking sheet. Bake for 15 minutes, then turn down heat to 350F and bake for another 5-10 minutes, until well-puffed and browned. Serve warm with butter and jam.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-mold.jpg\" alt=\"bunny mold\" width=\"300\" height=\"401\" class=\"alignleft size-full wp-image-3043\">There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from \u003ci>her\u003c/i> mother). Once the cake is baked, it's frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake--white, yellow, lemon--is less important than the fabulousness of the decoration. \u003c/p>\n\u003cp>Now, if you're the sort of person who notices bylines, you might be a little curious by now. Why is someone named Rosenbaum waxing rhapsodic about bunny cake? Shouldn't a Rosenbaum be making matzoh kugel this time of year, chopping charoseth and grating horseradish, whipping up a batch of \u003ca href=\"http://www.davidlebovitz.com/archives/2008/01/chocolatecovere.html\">Marcy Goldman-via-David Lebovitz chocolate-covered toffee matzoh crunch\u003c/a>? \u003c/p>\n\u003cp>Well, as a matter of fact, I'm doing that too. On a line for religious affiliation, I'd have to write \"Baking Jew.\" My Hebrew skills are nonexistent and my grasp of Torah imprecise, but I can whip up a mean Rosh Hashanah honey cake, an excellent Purim hamentaschen, a swell matzoh ball and a pretty great Seder spongecake, even in a studio apartment with a kitchen counter smaller than a newspaper.\u003c/p>\n\u003cp>So, where does the bunny cake come in? The short answer: my mother converted when she got married. So my sisters and I were raised Jewish, with no bacon, Hebrew school three times a week, challah French toast on Saturdays and lox and bagels on Sundays. But we still got to have fun on Easter, in a purely secular, egg-dyeing way, up at my grandmother's house. We would spend a gleeful afternoon on an Easter-egg hunt around her house, filling our plastic-grass lined baskets with Peeps, Cadbury creme eggs, and hollow-eared chocolate bunnies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-cake.jpg\" alt=\"bunny cake in mold\" width=\"400\" height=\"343\" class=\"alignnone size-full wp-image-3041\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But therein lay the moral quandary. For understandable reasons, there is no such thing as kosher for Passover Easter candy. If, as commonly occurs, Easter fell during the eight days of Passover, we couldn't eat those marshmallow chicks and foil-wrapped eggs until Passover was over, which could be up to a week away... When this happened, my grandmother would take pity on us and make her bunny cake with a kosher-for-Passover cake mix: an absurd but also wonderful gesture, as I see it now. \u003c/p>\n\u003cp>This weekend, I'm out in Minneapolis with my sister and brother-in-law (a Methodist), and their 3 children. We're having a Seder tonight, with an Easter ham stashed in the fridge for Sunday. Her bunny cake mold is made of pink silicone now, already pre-portioned into kiddie-sized chunks. My sister and I are sharing matzoh and averting our eyes from the rest of the family's morning waffles. She's added a Sephardic date-and-ginger charoseth to the mix, and my brother-in-law is providing the pot roast. It may not be totally kosher, but it tastes like home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/skylinepeeps500.jpg\" alt=\"Peeps against skyline\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3044\">\u003c/p>\n\n",
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"excerpt": "There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from \u003ci>her\u003c/i> mother). Once the cake is baked, it's frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake--white, yellow, lemon--is less important than the fabulousness of the decoration. ",
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"description": "There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from her mother). Once the cake is baked, it's frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake--white, yellow, lemon--is less important than the fabulousness of the decoration. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-mold.jpg\" alt=\"bunny mold\" width=\"300\" height=\"401\" class=\"alignleft size-full wp-image-3043\">There is a tradition in my house around this time of year. Come Easter Sunday, a cake must be made, and it must be made in the shape of a bunny or a lamb, using a special bunny- or lamb-shaped cake pan (preferably the one passed along to me by my mother, from \u003ci>her\u003c/i> mother). Once the cake is baked, it's frosted with white icing and lavished with pastel-dyed coconut (to represent bunny fur or lambswool, if bunnies had a thing for Manic Panic hair color). Jelly beans stand in for eyes, mouth, and general bejeweling. The type of cake--white, yellow, lemon--is less important than the fabulousness of the decoration. \u003c/p>\n\u003cp>Now, if you're the sort of person who notices bylines, you might be a little curious by now. Why is someone named Rosenbaum waxing rhapsodic about bunny cake? Shouldn't a Rosenbaum be making matzoh kugel this time of year, chopping charoseth and grating horseradish, whipping up a batch of \u003ca href=\"http://www.davidlebovitz.com/archives/2008/01/chocolatecovere.html\">Marcy Goldman-via-David Lebovitz chocolate-covered toffee matzoh crunch\u003c/a>? \u003c/p>\n\u003cp>Well, as a matter of fact, I'm doing that too. On a line for religious affiliation, I'd have to write \"Baking Jew.\" My Hebrew skills are nonexistent and my grasp of Torah imprecise, but I can whip up a mean Rosh Hashanah honey cake, an excellent Purim hamentaschen, a swell matzoh ball and a pretty great Seder spongecake, even in a studio apartment with a kitchen counter smaller than a newspaper.\u003c/p>\n\u003cp>So, where does the bunny cake come in? The short answer: my mother converted when she got married. So my sisters and I were raised Jewish, with no bacon, Hebrew school three times a week, challah French toast on Saturdays and lox and bagels on Sundays. But we still got to have fun on Easter, in a purely secular, egg-dyeing way, up at my grandmother's house. We would spend a gleeful afternoon on an Easter-egg hunt around her house, filling our plastic-grass lined baskets with Peeps, Cadbury creme eggs, and hollow-eared chocolate bunnies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/bunny-cake.jpg\" alt=\"bunny cake in mold\" width=\"400\" height=\"343\" class=\"alignnone size-full wp-image-3041\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But therein lay the moral quandary. For understandable reasons, there is no such thing as kosher for Passover Easter candy. If, as commonly occurs, Easter fell during the eight days of Passover, we couldn't eat those marshmallow chicks and foil-wrapped eggs until Passover was over, which could be up to a week away... When this happened, my grandmother would take pity on us and make her bunny cake with a kosher-for-Passover cake mix: an absurd but also wonderful gesture, as I see it now. \u003c/p>\n\u003cp>This weekend, I'm out in Minneapolis with my sister and brother-in-law (a Methodist), and their 3 children. We're having a Seder tonight, with an Easter ham stashed in the fridge for Sunday. Her bunny cake mold is made of pink silicone now, already pre-portioned into kiddie-sized chunks. My sister and I are sharing matzoh and averting our eyes from the rest of the family's morning waffles. She's added a Sephardic date-and-ginger charoseth to the mix, and my brother-in-law is providing the pot roast. It may not be totally kosher, but it tastes like home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/skylinepeeps500.jpg\" alt=\"Peeps against skyline\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-3044\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shiksa Matzo Ball Soup",
"title": "Shiksa Matzo Ball Soup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock-789025.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock-787132.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's that time of the month. The freezer is overflowing, and I've had it. Given that there are two post-roast chicken carcasses under the frozen mango and buffalo burgers, and to the left of the kaffir lime leaves, I've got what I need to deploy my famous three-step method for making space in the freezer:\u003cbr>1. Cook and eat half box of perogies. (I boiled them and then slathered them with onions sauteed in butter, then added parmesan, then sat down to watch Dr. Phil. Yum. I mean about the perogies, not Dr. Phil.).\u003cbr>2. Remove and drink half bottle of vodka. (No, Kim had nothing to do with this.)\u003cbr>3. Make my famous Shiksa Matzo Ball Soup.\u003c/p>\n\u003cp>And here are the steps to making Shiksa Matzo Ball Soup, aka Matzo Ball Soup a la Laslocky:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-775452.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-773810.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 1: Stock \u003cbr>Two chicken carcasses, carrots, a parsnip or two that had been hiding in the bottom of the vegetable drawer, an onion, some peppercorns, celery with leaves, bay leaf. Cover with water and simmer the hell out of it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, before I get to the next part, let me tell you about my matzo ball soup history. For years, my dad has made it, and it was only when I was well into my twenties and decided to make it myself AND FOLLOW THE DIRECTIONS that I discovered that matzo balls are supposed to be soft. And fluffy. And really like a little slice of heaven. My dad is an impatient cook: the steak is always bloody, the eggs are always runny, and now, I know, the matzoh balls are always hard. Anyway, it was quite a revelation when I discovered (and later confirmed at a Jewish deli) that matzo balls are supposed to be like Barbie-sized down pillows, only round, not roughly the consistency of a chunk of parmesan cheese.\u003c/p>\n\u003cp>Anyway.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-770283.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-768749.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 2: Fry the bacon\u003c/p>\n\u003cp>Yep, you heard that right. Now usually I would dispense with that step because I would already have bacon fat on hand, in a tin next to the stove. I'm Hungarian, and that's what we do, because bacon fat is love. But lately I've been a bad Hungarian and I don't have a tin of bacon fat next to the stove. Needless to say, I've not had much love, either.\u003c/p>\n\u003cp>Once the bacon is fried, reserve the bacon for another occasion. Like Passover.\u003c/p>\n\u003cp>Or just eat it because it's only four pieces.\u003c/p>\n\u003cp>Now you have a beautiful puddle of bacon fat -- just about two tablespoons. But before you continue and give cardiac arrest to the nearest Jewish grandmother, let it cool.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-790948.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-789302.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 3: Make the matzo balls\u003cbr>The package directions are great, just replace the vegetable oil called for with bacon fat. Blend 2 T bacon fat, two lightly beaten eggs, half cup matzo meal, a little salt, and 2 T chicken stock.\u003c/p>\n\u003cp>Cover and place in the refrigerator for 15 minutes, and meanwhile bring a pot of water to a boil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balls-788992.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balls-787712.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Make the matzo balls by rolling them in your palm -- each one should be about one inch in diameter, so you should have a total of 8.\u003c/p>\n\u003cp>Cook them in the boiling water, covered, for 30-40 minutes. (Until they're soft, Daddy, SOFT.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup-747138.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soup-742666.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 4: Combine balls and soup\u003c/p>\n\u003cp>Et voila. Matzo ball soup that increases your cholesterol and makes Jewish grandmas the world over roll over twice in their graves.\u003c/p>\n\u003cp>It's that good!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>P.S. In all fairness, I do have to give Papa Laslocky credit this recipe, even though he isn't a shiksa. He still doesn't cook the balls for long enough, but he did introduce the bacon fat idea, good Hungarian that he is.\u003c/p>\n\n",
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"headline": "Shiksa Matzo Ball Soup",
"datePublished": "2006-09-13T15:37:00-07:00",
"dateModified": "2013-03-24T13:57:00-07:00",
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"slug": "shiksa-matzo-ball-soup",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock-789025.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock-787132.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's that time of the month. The freezer is overflowing, and I've had it. Given that there are two post-roast chicken carcasses under the frozen mango and buffalo burgers, and to the left of the kaffir lime leaves, I've got what I need to deploy my famous three-step method for making space in the freezer:\u003cbr>1. Cook and eat half box of perogies. (I boiled them and then slathered them with onions sauteed in butter, then added parmesan, then sat down to watch Dr. Phil. Yum. I mean about the perogies, not Dr. Phil.).\u003cbr>2. Remove and drink half bottle of vodka. (No, Kim had nothing to do with this.)\u003cbr>3. Make my famous Shiksa Matzo Ball Soup.\u003c/p>\n\u003cp>And here are the steps to making Shiksa Matzo Ball Soup, aka Matzo Ball Soup a la Laslocky:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-775452.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-773810.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 1: Stock \u003cbr>Two chicken carcasses, carrots, a parsnip or two that had been hiding in the bottom of the vegetable drawer, an onion, some peppercorns, celery with leaves, bay leaf. Cover with water and simmer the hell out of it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, before I get to the next part, let me tell you about my matzo ball soup history. For years, my dad has made it, and it was only when I was well into my twenties and decided to make it myself AND FOLLOW THE DIRECTIONS that I discovered that matzo balls are supposed to be soft. And fluffy. And really like a little slice of heaven. My dad is an impatient cook: the steak is always bloody, the eggs are always runny, and now, I know, the matzoh balls are always hard. Anyway, it was quite a revelation when I discovered (and later confirmed at a Jewish deli) that matzo balls are supposed to be like Barbie-sized down pillows, only round, not roughly the consistency of a chunk of parmesan cheese.\u003c/p>\n\u003cp>Anyway.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-770283.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-768749.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 2: Fry the bacon\u003c/p>\n\u003cp>Yep, you heard that right. Now usually I would dispense with that step because I would already have bacon fat on hand, in a tin next to the stove. I'm Hungarian, and that's what we do, because bacon fat is love. But lately I've been a bad Hungarian and I don't have a tin of bacon fat next to the stove. Needless to say, I've not had much love, either.\u003c/p>\n\u003cp>Once the bacon is fried, reserve the bacon for another occasion. Like Passover.\u003c/p>\n\u003cp>Or just eat it because it's only four pieces.\u003c/p>\n\u003cp>Now you have a beautiful puddle of bacon fat -- just about two tablespoons. But before you continue and give cardiac arrest to the nearest Jewish grandmother, let it cool.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-790948.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-789302.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 3: Make the matzo balls\u003cbr>The package directions are great, just replace the vegetable oil called for with bacon fat. Blend 2 T bacon fat, two lightly beaten eggs, half cup matzo meal, a little salt, and 2 T chicken stock.\u003c/p>\n\u003cp>Cover and place in the refrigerator for 15 minutes, and meanwhile bring a pot of water to a boil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balls-788992.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balls-787712.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Make the matzo balls by rolling them in your palm -- each one should be about one inch in diameter, so you should have a total of 8.\u003c/p>\n\u003cp>Cook them in the boiling water, covered, for 30-40 minutes. (Until they're soft, Daddy, SOFT.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup-747138.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soup-742666.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 4: Combine balls and soup\u003c/p>\n\u003cp>Et voila. Matzo ball soup that increases your cholesterol and makes Jewish grandmas the world over roll over twice in their graves.\u003c/p>\n\u003cp>It's that good!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>P.S. In all fairness, I do have to give Papa Laslocky credit this recipe, even though he isn't a shiksa. He still doesn't cook the balls for long enough, but he did introduce the bacon fat idea, good Hungarian that he is.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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},
"soldout": {
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