you want I should make Matzo Brie?

"Steve Pope" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I actually once had a houseguest who thought there was Brie
in the Matzo Brie.

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the
ancient
Mediterraneum. And salt and pepper.

Are there any other techniques I should be considering?

My grandmother would soak the matzos, then break them up and mix
them with the eggs before frying. No onions, but she insisted on
using chicken fat rather than oil.

--
barry in indy

Steve Pope said:

I actually once had a houseguest who thought there was Brie
in the Matzo Brie.

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the ancient
Mediterraneum. And salt and pepper.

Are there any other techniques I should be considering?

S.

I spell it "Brei", the phonetic spelling from where I come.

Since it was served at lunch and not as part of a meat meal, it was
always fried in butter. The Matzo was broken into small pieces and
soaked in eggs that had been beaten with milk. The whole mess was
poured into the frying pan with the hot butter and when it was done, it
looked like a large pancake. It was cooked on one side and then turned
around to be finished on the other side. Each person got an individual one.

Matzo Brei was eaten sweet or salty. The sweet one might have sugar
added to the egg and milk mixture and eaten with preserve or jam. The
salty one could have had sauteed onions or chopped chives in or on it.

I have made Matzo Brei twice so far, for Marcel, not for myself.

In article <[email hidden]>,

(Steve Pope) said:

I actually once had a houseguest who thought there was Brie
in the Matzo Brie.

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the ancient
Mediterraneum. And salt and pepper.

Are there any other techniques I should be considering?

S.

I don't know from matzo brie, okay, so don't be insulted by my questions
here:
Why don't you break the matzo before soaking it?
What is the attraction?
Is it like a scrambled egg with cracker hunks in it?
This is interesting. Thanks for a reply, Steve.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

margaret suran said...

Quoted message said:

Steve Pope said:

I actually once had a houseguest who thought there was Brie
in the Matzo Brie.

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the ancient
Mediterraneum. And salt and pepper.

Are there any other techniques I should be considering?

S.

I spell it "Brei", the phonetic spelling from where I come.

Since it was served at lunch and not as part of a meat meal, it was
always fried in butter. The Matzo was broken into small pieces and
soaked in eggs that had been beaten with milk. The whole mess was
poured into the frying pan with the hot butter and when it was done, it
looked like a large pancake. It was cooked on one side and then turned
around to be finished on the other side. Each person got an individual
one.

Matzo Brei was eaten sweet or salty. The sweet one might have sugar
added to the egg and milk mixture and eaten with preserve or jam. The
salty one could have had sauteed onions or chopped chives in or on it.

I have made Matzo Brei twice so far, for Marcel, not for myself.

Speaking of matzoh, I bought a box of onion matzoh about three months ago
and have been lazily "Dreaming up Disaster" a lasagna using them instead of
lasagna noodles. Maybe there's a name for such a disaster, already?

Andy

barry in indy said:

My grandmother would soak the matzos, then break them up and mix
them with the eggs before frying. No onions, but she insisted on
using chicken fat rather than oil.

--
barry in indy

Probably because like my grandmother, she only had one set of dishes
for Passover, for meat. My Mom says Bubbe had a set of 6 bowls and
spoons so the kid could have milk with their matzo, but all other
meals were meat or pareve for the week.

maxine in ri

Andy q said:

Speaking of matzoh, I bought a box of onion matzoh about three months ago
and have been lazily "Dreaming up Disaster" a lasagna using them instead of
lasagna noodles. Maybe there's a name for such a disaster, already?

Andy

Matzo Lasagna. And yes, there are people who make such a thing.
Also, Matzo baklava, matzo bagels, matzo rolls....

And of course you can buy passover noodles, but they are made with egg
and potato starch. I'll pass.

maxine in ri

Melba's Jammin said:

In article <[email hidden]>,

(Steve Pope) said:

I actually once had a houseguest who thought there was Brie
in the Matzo Brie.

Quoted message said:

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the ancient
Mediterraneum. And salt and pepper.

Quoted message said:

Are there any other techniques I should be considering?

Quoted message said:

S.

I don't know from matzo brie, okay, so don't be insulted by my questions
here:
Why don't you break the matzo before soaking it?
What is the attraction?
Is it like a scrambled egg with cracker hunks in it?
This is interesting. Thanks for a reply, Steve.
--
-Barb

My husband does it that way. Breaks the matzo up, soaks it in the
eggs, then fries it up. Sounds to me like someone has a hankering for
waffles, and just can't wait<g>

maxine in ri

Melba's Jammin' <[email hidden]> news:barbschaller-
[email hidden]:

Quoted message said:

In article <[email hidden]>,

(Steve Pope) said:

I actually once had a houseguest who thought there was Brie
in the Matzo Brie.

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the ancient
Mediterraneum. And salt and pepper.

Are there any other techniques I should be considering?

S.

I don't know from matzo brie, okay, so don't be insulted by my questions
here:
Why don't you break the matzo before soaking it?
What is the attraction?
Is it like a scrambled egg with cracker hunks in it?
This is interesting. Thanks for a reply, Steve.

The way Steve makes it sounds very good to me. IIRC one can make it either
sweet or savory. My Steven makes it somewhat like Margaret does with
chives in it. I've never made it myself. I found a pic of the finished
dish, at least on this site the dish was finished
http://static.flickr.com/82/255316109_58fb12ce18.jpg

I believe it can also be found on thefoodplate.com

Michael

--
“The age of your children is a key factor in how quickly you are served in
a restaurant. We once had a waiter in Canada who said, "Could I get you
your check?" and we answered, "How about the menu first?"”
~Erma Bombeck

(Steve Pupik) said:

I actually once had a houseguest who thought there was Brie
in the Matzo Brie.

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the ancient
Mediterraneum. And salt and pepper.

Are there any other techniques I should be considering?

http://www.jewish-food.org/cgi-bin/webglimpse/home/jewish/jewish-food-www?query=matzo+brie&filter=%5E%2Fhome%2Fjewish%2Fjewish-food-www%2Frecipes&maxfiles=100&maxlines=50&maxchars=10000

Sheldon

Melba's Jammin said:

[email hidden] (Steve Pope) wrote:

Quoted message said:

Quoted message said:

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the ancient
Mediterraneum. And salt and pepper.

Quoted message said:

Quoted message said:

Are there any other techniques I should be considering?

Quoted message said:

I don't know from matzo brie, okay, so don't be insulted by my
questions here: Why don't you break the matzo before soaking it?
What is the attraction? Is it like a scrambled egg with cracker
hunks in it?

The attraction is the eggs and matzos sort of blend together
into a single, fried entity. Along the same line as migas.

I think breaking the matzos before soaking would work, I just
haven't done it that way.

Steve

(Steve Pope) said:

I actually once had a houseguest who thought there was Brie
in the Matzo Brie.

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the ancient
Mediterraneum. And salt and pepper.

Are there any other techniques I should be considering?

S.

I have to say, I grew up in NY, in a Jewish household and my mom was
_the worst_ cook on the planet. However, she made a very nice matzoh
brie. She soaked it first, broke it up into peices and mixed it with
eggs to make it a scramble in butter. We then had a special shaker
that had powered sugar in it (the passover shaker in a colorful green
glass jar that was my grandma's from Poland). One of the few nice
culinary treats I remember. Part of why I hated my mom's cooking so
much was due to my utter hatred of meat and meat was almost daily. I
just looooooooooooooved when we had "dairy" for dinner.

"tofuqueen" <[email hidden]> wrote

Quoted message said:

I have to say, I grew up in NY, in a Jewish household and my mom was
_the worst_ cook on the planet. However, she made a very nice matzoh
brie. She soaked it first, broke it up into peices and mixed it with
eggs to make it a scramble in butter. We then had a special shaker
that had powered sugar in it (the passover shaker in a colorful green
glass jar that was my grandma's from Poland). One of the few nice
culinary treats I remember. Part of why I hated my mom's cooking so
much was due to my utter hatred of meat and meat was almost daily. I
just looooooooooooooved when we had "dairy" for dinner.

(laugh) Dinner must have been fun at your house.

nancy

tofuqueen said:

Quoted message said:

I have to say, I grew up in NY, in a Jewish household and my mom was

_the worst_ cook on the planet.  However, she made a very nice matzoh
brie. why I hated my mom's cooking so
much was due to my utter hatred of meat and meat was almost daily.

Right there is how vegetarians give themselves a bad rap, they're
typically dishonest... it's patently unfair to *blame* your mom for
being the worst cook because she cooked meat... you're simply the
typical vegetarian bigot. Obviously you turned to vegetarianism as a
way to rebel, because you hate your mom and need to punish her, even
if you punish yourself and others. From reading your post it's very
plain to see that you have unresolved psychological issues with your
mother, you need professional help... eating carrots ain't gonna cut
it. Naturally I expect you to deny, you've been in denial since
childhood, and in fact you're still in childhood, you need to grow up.

Sheldon

On Thu, 5 Apr 2007 07:16:50 +0000 (UTC), [email hidden] (Steve

Pope) said:

I actually once had a houseguest who thought there was Brie
in the Matzo Brie.

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the ancient
Mediterraneum. And salt and pepper.

Are there any other techniques I should be considering?

S.

Matzo Brei (note, spelled differently than the cheese)

Break the matzo up into small pieces, or use a box of Matzo Farfel.
Cover with cold water and soak for at least 5-10 minutes. Drain and
squeeze gently to get some of the excess water out. Beat eggs (how
many is up to you, but I generally go by 1 egg to 2-3 pieces of
matzo). Mix beaten eggs with soaked matzo. Lots of butter in a hot
pan, slide the matzo mixture into the pan, pat into a pancake shape (I
use an 8" pan with straight sides and it fills the pan to the sides
and about halfway up). Fry on high heat until bottom is set, flip over
(cover pan with serving plate, flip everything over so half-cooked
brei is on plate, then slide uncooked side down back into pan). Cover
and cook on a low heat for about anotherh 5-10 minutes. Brei will cook
thorugh and puff up nicely.

I like it served with some butter and salt, or a splash of honey. My
mother lliked it with strawberry jam.

Cathy

On Thu, 05 Apr 2007 17:12:48 GMT, cathy <[email hidden]>

Quoted message said:

On Thu, 5 Apr 2007 07:16:50 +0000 (UTC), [email hidden] (Steve

Pope) said:

I actually once had a houseguest who thought there was Brie
in the Matzo Brie.

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the ancient
Mediterraneum. And salt and pepper.

Are there any other techniques I should be considering?

S.

Matzo Brei (note, spelled differently than the cheese)

Break the matzo up into small pieces, or use a box of Matzo Farfel.
Cover with cold water and soak for at least 5-10 minutes. Drain and
squeeze gently to get some of the excess water out. Beat eggs (how
many is up to you, but I generally go by 1 egg to 2-3 pieces of
matzo). Mix beaten eggs with soaked matzo. Lots of butter in a hot
pan, slide the matzo mixture into the pan, pat into a pancake shape (I
use an 8" pan with straight sides and it fills the pan to the sides
and about halfway up). Fry on high heat until bottom is set, flip over
(cover pan with serving plate, flip everything over so half-cooked
brei is on plate, then slide uncooked side down back into pan). Cover
and cook on a low heat for about anotherh 5-10 minutes. Brei will cook
thorugh and puff up nicely.

I like it served with some butter and salt, or a splash of honey. My
mother lliked it with strawberry jam.

Cathy

Yikes! Sorry, made one mistake in the recipe - cover the matzo with
HOT water, not cold. (I'm diabetic, haven't made matzo brei in a long
time, just too many carbs at one meal).

Cathy

In article <[email hidden]>,

(Steve Pope) said:

Melba's Jammin said:

[email hidden] (Steve Pope) wrote:

Quoted message said:

Quoted message said:

In any case ... I haven't done this yet this year but I
soak the (whole wheat in my case) matzos in water for 30
seconds before breaking them up and frying them with spring
onions and then adding the eggs to complete the dish.
I fry in olive oil, beings as that is what I normally do
anyway and I believe that was also the primary oil in the ancient
Mediterraneum. And salt and pepper.

Quoted message said:

Quoted message said:

Are there any other techniques I should be considering?

Quoted message said:

I don't know from matzo brie, okay, so don't be insulted by my
questions here: Why don't you break the matzo before soaking it?
What is the attraction? Is it like a scrambled egg with cracker
hunks in it?

The attraction is the eggs and matzos sort of blend together
into a single, fried entity. Along the same line as migas.

I think breaking the matzos before soaking would work, I just
haven't done it that way.

Steve

OK, thank you.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

Nancy Young said:

"tofuqueen" <[email hidden]> wrote

Quoted message said:

I have to say, I grew up in NY, in a Jewish household and my mom was
_the worst_ cook on the planet. However, she made a very nice matzoh
brie. She soaked it first, broke it up into peices and mixed it with
eggs to make it a scramble in butter. We then had a special shaker
that had powered sugar in it (the passover shaker in a colorful green
glass jar that was my grandma's from Poland). One of the few nice
culinary treats I remember. Part of why I hated my mom's cooking so
much was due to my utter hatred of meat and meat was almost daily. I
just looooooooooooooved when we had "dairy" for dinner.

(laugh) Dinner must have been fun at your house.

nancy

My sister would sit there with the vegetables in front of her, and I
was there
with the meat in front of me, both of us having eaten the rest of the
meal, and
Mom would make us sit there until we had either finished our dinner or
it was
time to go to bed. Somehow, we never figured out that when Mom was
out
of the room, we could have switched plates!

maxine in ri

Sheldon said:

tofuqueen said:

Quoted message said:

I have to say, I grew up in NY, in a Jewish household and my mom was

_the worst_ cook on the planet. ?However, she made a very nice matzoh
brie. why I hated my mom's cooking so
much was due to my utter hatred of meat and meat was almost daily. ?

Right there is how vegetarians give themselves a bad rap, they're
typically dishonest... it's patently unfair to *blame* your mom for
being the worst cook because she cooked meat... you're simply the
typical vegetarian bigot. Obviously you turned to vegetarianism as a
way to rebel, because you hate your mom and need to punish her, even
if you punish yourself and others. From reading your post it's very
plain to see that you have unresolved psychological issues with your
mother, you need professional help... eating carrots ain't gonna cut
it. Naturally I expect you to deny, you've been in denial since
childhood, and in fact you're still in childhood, you need to grow up.

Sheldon

Nah, my kid has good reason to be a vegetarian. For the longest time,
what I did to beef shouldn't happen to your worst enemy. <g>
My husband's father was in WWII, and always remembered fondly
that the mess sargent cooked "just like Mom." G'ma was a dreadful
cook, both her children and grandchildren (and a couple of the great-
grands) agree.

I'm sure there were some cooks in the service who made food fit for
a king, or at least a general, but even my uncles agree that army food
was "the less said the better."

maxine in ri

tofuqueen said:

I have to say, I grew up in NY, in a Jewish household and my mom was
_the worst_ cook on the planet. However, she made a very nice matzoh
brie. She soaked it first, broke it up into peices and mixed it with
eggs to make it a scramble in butter. We then had a special shaker
that had powered sugar in it (the passover shaker in a colorful green
glass jar that was my grandma's from Poland). One of the few nice
culinary treats I remember. Part of why I hated my mom's cooking so
much was due to my utter hatred of meat and meat was almost daily. I
just looooooooooooooved when we had "dairy" for dinner.

I bet that accounts for alot of the dish's popularity.

And thanks to everyone who's posted to this thread.

Steve