Matzo matzo matzo

I recently bought a box of whole-wheat matzo to make a dessert called "Chocolate Caramel Crack" that one of my favorite bloggers, the author of smittenkitchen.com, claims that "is the one [recipe] everyone asks for by name." Intrigued by the high praise, bizarre name, and unexpected combination of ingredients (matzo? chocolate? caramel?), I decided to bring a batch to a meeting I suspected would run long, meaning that a sweet snack like this would be wholeheartedly welcomed. The recipe is super-simple and involves melting some butter and brown sugar to create a carmel, spreading this over some matzo crackers on a baking sheet, liberally sprinkling some chocolate chips over it, popping it in the oven, and within an hour, you have Chocolate Caramel Crack. Though the Crack disappeared within an afternoon, the leftover matzo sat in its box on my shelf, passed over for more familiar ingredients when I was assembling lunch or dinner. One afternoon, I vaguely remembered a dish featuring matzo that my uncle and aunt once served at a party, and after poking around the internet a bit, I found a version of "Matzo Brei." This is a traditional Jewish dish in which slightly softened matzo (in water or milk) is cooked with eggs like an omelet or scrambled. It is often eaten during Passover and it is commonly topped with apple sauce, salsa or preserves (I happened to have some salsa verde on hand which was a wonderful addition). I have taken to making this about once a week for dinner, it is quick and healthy but seems a little exotic. Two cost-effective, delicious and unique recipes that I highly recommend trying. I apologize for the lack of a photo, though neither of them are especially visually appealing, they make up for it in taste!

Recipe: Chocolate Caramel Crack

From smittenkitchen.com

Adapted from David Lebovitz, who adapted it from Marcy Goldman who is the genius that first applied this to matzo

4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice
1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces
1 cup packed light brown sugar
A big pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)
Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit.

Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a sectionbetween perforations, if that (hopefully) makes sense.]

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)

Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.

Recipe: Matzo Brei

From:epicurious.com

4 matzo

4 large eggs

1 teaspoon salt, or to taste

3/4 stick (6 tablespoons) unsalted butter

Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.

Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.

*Delicious with some salsa poured on top!