A Little About Me

New York, New York
As a newly married woman, it has become my mission in life to learn how to cook. Gone are the days of picking up sushi and ordering curries. In order to jump-start my education, I enrolled in the Institute of Culinary Education's Fine Cooking I course where I learned the basics, from roasting to boiling to mousse-making (ok, maybe not that basic)! I've attempted to replicate some recipes - somewhat successfully- and create a few of my own. This blog is for friends and foodies and is intended to document my cooking adventures (and occasional fiascoes). Enjoy the pictures and bon appetite!

Sunday, April 4, 2010

Mmm...Mmm...Matzah Brie

I just returned from a wonderful trip to Florida where I celebrated Passover with the entire (and enormous) Kessner clan. While down there, I asked my mother-in-law for a step-by-step tutorial in making her much loved matzah brie. The recipe was passed down from her mother (whose mother passed it down to her) and now it was my turn to learn. There are countless techniques for making this Passover breakfast item, but only one that my husband grew up loving.

5 slices of matzah
5 large eggs
canola oil
salt and pepper

Start by breaking the matzah into a bowl.

Fill the bowl with warm water, until the matzah is covered. Quickly drain out the water using a plate.

Whisk your eggs and season with salt and pepper.
For every one piece of matzah, you will need one corresponding egg. Since this recipe calls for five pieces, use five eggs.

Pour the beaten eggs over the softened matzah and mix until all the pieces are coated.

Heat some canola oil in a pan and add the egg and matzah mixture. Cook, stirring constantly. According to my mother-in-law, "You'll know it's done when all the matzah pieces separate easily."

Serve with syrup and a sprinkle of sugar!

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