Tag Archives | Spring 2014 Recipes

Lox, Eggs and Onions


Breakfast, lunch or dinner—always a winner. A standby for Passover entertaining.

This recipe is done for 1 portion, allowing for a crepe appearance when serving. For a large group, increase proportionally. Use a substantial fry pan and either form a large crepe, slicing to serve, or after adding the salmon, scramble away!

1 tablespoon butter
1/3 cup sliced sweet onion
2 eggs
2 tablespoons goat cheese (Monterey Chevre with chives and garlic is local, available and terrific)
1 teaspoon fresh dill
1/2 ounce smoked salmon (lox), cut into thin strips

Melt butter in a small omelet pan over medium-high heat.

Sauté onions until soft and lightly colored.

Beat eggs with goat cheese until well blended; it’s easier if the cheese is at room temperature.

Mix in 2/3 teaspoon of dill.

Pour egg mixture in pan over sautéed onions. Swirl pan to spread mixture evenly.

Reduce heat to medium-low and cook until eggs are not quite set on top; they should slide in pan and not stick.

Place lox strips on top of eggs, like peppers on a pizza. Gently lift ¹/3 of egg mixture, folding toward the center. Repeat on opposite side, forming a crepe shape.

If you prefer your eggs not runny, increase heat to medium high for 2 to 3 minutes, until you see eggs puff up.… Read the rest

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Mexican Chocolate Pot de Creme


By Chef Christophe Jalbert of Route 7 Grill

3 ounces bittersweet chocolate, chopped
6 egg yolks
16 ounces heavy cream
½ cup + 1 tablespoon granulated sugar
2 ounces rum
1 teaspoon cinnamon
1 teaspoon chipotle (smoked jalapeños) powder*
or smoked (hot) Hungarian or Spanish paprika**

* available at Berkshire Co-op, Great Barrington, or whole for grinding at the Co-op and Guido’s, Great Barrington & Pittsfield

** available at both Guido’s and Wild Oats, Williamstown

Preheat oven to 350°.

Prepare a water bath, placing 6 (6–ounce) ramekins in a roasting pan with warm water halfway up the side of ramekins.

Place the chocolate in a large mixing bowl; set aside.

Place the egg yolks in a separate mixing bowl; set aside. Combine the heavy cream, sugar, rum, cinnamon and chipotle powder in a saucepan. Bring to a boil (watching carefully) then immediately turn off and pour over the chocolate.

Once the chocolate is melted and fully incorporated, temper the egg yolks with the chocolate cream. Combine chocolate cream and yolks.

Pour into ramekins set in the water bath and cover with foil. Bake for 40 minutes. Remove ramekins to rack. When cool, cover with plastic wrap and refrigerate.

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Matzah Brei


Matzah brei means fried matzo in Yiddish.

This Passover breakfast tradition is the taste of scrambled eggs with toast all in one. The following is for two portions. It can easily be doubled, tripled, etc., but be sure to use a fry pan large enough to spread out the mixture.

4 sheets matzo
½ cup water, cold to room temperature
4 eggs, beaten
3 tablespoons butter

In a mixing bowl, break matzo sheets into 2- to 3-inch pieces; shape and size does not matter. This is a good job for one of the kids.

Pour water over matzo and combine by hand of the same kid. Allow to soak for about 3–5 minutes. When the matzo is moist and partially softened, pour off excess water, pressing gently into matzo. Add eggs into bowl and mix gently with a fork, allowing to soak for 5 minutes.

In a fry pan on low heat, melt butter.

Turn heat to medium and pour in egg-matzo mixture. Fry like an omelet for about 5 minutes, until bottom is golden brown. Turn over, lower heat and continue to fry for an additional 3–5 minutes, until brown.

Using the side of a wooden spoon, break up the matzah brei into various size chunks.… Read the rest

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When I asked the family how they eat Vermatzah they grumbled that they hardly get to enjoy any, because all of it is sent to customers.

“The product is as delicate as porcelain, but if we are lucky to break one, we eat it,” says Julie. How best to enjoy Vermatzah? Julie argued for eating it plain and Ellis suggested butter and jam, while Tikko recommended soaking it in soup. I suggest serving it with Charoset. Eaten as part of the Seder, the word comes from Cheres—meaning clay. The Charoset’s texture and color symbolize the mud that the Israelite used to make bricks for building the pyramids. One does not need a recipe for Charoset: It is a combination of fresh fruit like apples, pears, quinces and bananas; dry fruits like dates, raisins and apricots; and nuts like almonds, pecans or walnuts.

As for the amount, it is said that there is nothing like too much Charoset. Here is my method, adding the traditional wines of the Seder into the Charoset, mixing in spices and using exotic nuts, to make a “spiritual” Charoset. ~Yael Dolev

Serves 10–15

8 ounces white raisins
¼ cup orange liqueur
3 ounces currants or wild dry blueberries
1/8 cup cherry liqueur or Port
3 Granny Smith apples
1 pear
¼ cup white wine
1/8 cup Cognac or brandy
13 ounces dates, pitted, or pressed baking dates
½ teaspoon cinnamon, ground
½ teaspoon cardamom, ground
½ teaspoon ginger, ground
¼ teaspoon clove, ground
10–15 ounces nuts (pistachios, pine nuts and cashews), roasted

  1. Soak raisins overnight in orange liqueur and currants in cherry liqueur.
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