Passover recipe - Matzoh Brie

Thia reipe is from SAM THE COOKING GUY.

Matzoh Brie

3 sheets matzoh 2 eggs
Kosher salt, duh
Fresh ground pepper
Grape or raspberry jelly, seriously
Butter

Break matzoh sheets into quarters and cover with very hot water for about a minute then drain well
Beat eggs with salt & pepper and add softened sheets, and break sheets into smaller pieces
Melt butter and small amount of oil in large pan and add egg mixture
Cook over low heat until lightly golden on one side, then flip and cook the other side
Remove to a plate and serve with a little jelly on the side

Passover recipe

SWEET & SOUR MEAT BALLS
ingredients:sauce

2 medium onions, chopped

1/2 head cabbage, grated

1 cup raisins

2 tbsp. brown sugar

16 oz. tomato sauce

1 can water, add more as needed

1 tsp lemon juice

ingredients: meatballs

1 lb ground beef

2 tbs. onion powder or one onion, chopped

1 tbs. garlic powder or one garlic clove, chopped

salt & pepper

1 beaten egg

1 grated potato

directions

1. Combine sauce ingredients and cook while preparing meat balls

2. Combine meatball ingredients and make into meatballs.

3. Add meatballs to simmering sauce.

4. Lower flame and cook for 1 to 11/2 hours.

The Food that Killed More Jews than Hitler

Since the pediatrician has ordered Grandson of Food, now a toddler, to keep up his calorie count, and I was just making a batch of chicken stock, the byproduct of which is a batch of schmalz (chicken fat), I thought I'd try making something so unhealthy that my uncle used to say that "it killed more Jews than Hitler": gribenes. Gribenes, or chicken cracklings, is chicken skin fried in chicken fat with onions and a little salt and pepper until it's all browned and crispy. Father and Mother of Food can remember their parents making it when they were little, but I can't remember my grandparents making it. It was just a sort of taboo food that might be mentioned at Passover, which was traditionally a time when gribenes might be made as a byproduct of the schmalz that was a byproduct of the chicken stock used in the matzo ball soup, but I'd never actually seen it served.

One reads about people eating gribenes like potato chips, which is tempting and I suppose no worse than pork rinds, but I don't eat those either, and my doctor would be horrified if I were to follow the dietary recommendations of Grandson of Food's doctor. Gribenes does make an excellent garnish, though, like those salty crispy onion rings that came in a can and that people used to put on casseroles back in the '70s, except that gribenes is a fresh homemade thing with a rich chicken flavor that you can make yourself to your own taste with fresh sweet onions.

This Just In

For those in Los Angeles looking for some food related entertainment this weekend...
The Quarterly Report
Spring 2008

FOOD!
April 3rd, 4th & 5th with Special Guest: Hutch Foster
Thursday Friday & Saturday at 8pm at

The Fake Gallery 4319 Melrose Avenue (click for map) Los Angeles, CA 90029

http://fakedotcom.com/

$10 Admission - ten bucks gets your butt in a seat and a drink in your hand.Reservations recommended: 323.860.6504

Hey Food!

I heart Food and Muppets. This is from back in the day when Cookie Monster actually ate cookies.

If the link doesn't play, click here.... Hey Food

Good Company

One of the joys of dining is getting together with people you like. On this particular night we were with two of our favorites - Cousins of Food.
We were cruising in our van trying to decide where to eat when we came upon the Liberace museum and Carluccio’s Tivoli Gardens next door. CoF asked if we had ever eaten there. We hadn’t but would like to try it.

Carluccio’s was originally designed by Liberace and is quite eclectic. The hostess said there would be a short wait and asked if we would like to have a seat in the English lounge complete with carved bar imported from a English pub. Next to this room is the piano lounge with it’s autographed mirrored piano and mirrored walls. This would be a perfect spot for a celebration of less than fifty people. The main room is an indoor patio with gardens and fountains. It was filled with groups and families enjoying themselves. I almost felt that I was at an Italian wedding. There are two more rooms and each one is different.

Our food was tasty, the portions large and the service was good. Overall it was good value. I had lasagna, Mother of Food had Chicken Francese and Cousins of Food had Pasta dishes. Entrees come with fresh hot bread, a side of pasta and a choice of soup or salad. The menu is quite extensive with a variety of chicken, veal, seafood, different types of pasta and Sicilian pizza.

We ate we talked, we ate we laughed and when the meal was finished we talked and laughed some more. I like good food but I love good company.

Food as Comedy?

I love Comedy. I love Food. Here is a comedy sketch group that is named after food.
http://www.funnymeat.com/

They once did a very funny sketch about Food called Extreme Food on a podcast called The Sound of Young America(and at the Chicago Sketch Festival)

http://www.maximumfun.org/blog/2006/05/podcast-joketacular.html

I believe SNL picked up this sketch or one of the Meat writers to write for a similar sketch on the show. http://www.nathansbrain.com/archives/2005/12/snls_taco_town.html

Easter Dinner

Easter Dinner was a miracle in itself this year. We had just about the best Lamb I have ever tried accompanied by a reduction sauce that was well worth what I gather was the trouble. The mushed minted peas made by Sister in Law of Food were a very nice alternative to the mint jellies often served with lamb. It also had the advantage of being a good baby food for the several who attended the meal. A Marscapone custard almost did me in at the end of the night. The meal was so good, I have asked Father in Law of Food if he would be interested in writing for the blog. We will be lucky if we get a few tips, tricks, or recipes from this venerable cook.