March 2010 archive


I love Easter eggs. It’s been way too long since I’ve had the chance to decorate them myself, but I was always intrigued by the process. When I opened my April Martha Stewart Living this month I was literally floored by the stunning designs for Easter eggs this season. I mean floored!

Here are some of Martha’s best egg ideas, and this post about how to properly dye your eggs. These are more like works of art. I think Picasso would be proud.

The Best Mandel Bread Ever!

My good friend {and culinary school partner} has been making her mom’s mandel bread recipe for years. She was sweet enough to share her family’s recipe with me. Mandel bread {madel brot} is a biscotti type cookie. This is by far my favorite mandel bread, not too dense or dry… and is the perfect accompaniment to coffee. It is so delish, I like to have it even when it’s not Passover. And the best part, it’s super simple!

Gather all of the ingredients… {make sure you buy Matzoh CAKE meal and not just matzoh meal- there is a difference!}
Cream together 1/2 lb {2 sticks} of softened butter {or margarine – depending on your dietary restrictions for Passover} and 2 cups of sugar, until light.
Add 6 eggs, beat together {batter will appear somewhat separated, this is ok}.
Sift together 2 3/4 cups Matzoh cake meal, 1/2 teaspoon salt, and 3/4 cup of potato starch.
Add dry ingredients to butter and egg mixture. Mix until incorporated.
Mix in 1 cup of walnuts and 1 1/2 cups chocolate chips. {I made one loaf with walnuts and one without.}
Separate into 2 loaves. Shape into rectangles with your hands.
Top with sugar/cinnamon mixture {2 tablespoons of sugar plus 1 tablespoon of cinnamon}.
Bake for 40 minutes at 350 degrees.
Remove from oven and cut immediately into slices.
Allow to cool, and enjoy with a big cup of coffee!
For a printer-friendly version of this recipe click here: Mandel bread for Passover.htm
Happy Passover! Happy Pesach! Chag Sameach! Happy Mandel Bread!

Lotsa Matzo Balls

Passover is coming asap… Monday! I will be the first to admit I’m not a huge lover of Passover foods. Maybe that is because I have a minor addiction to all things which include flour. That said, I am a big fan of one particular Passover treat–Matzo Ball Soup!
I’m not going to let you think I’m some sort of a chef extraordinaire. My past attempts at Matzo Ball Soup have mostly included a box of Manischewitz mix and some broth out of a can. Clearly I do not have the “Jewish mother’s” touch.
So I’ve scoured the internet to find some legendary Matzo Ball recipes. Hopefully these will keep your seder from being a disaster. Keep in mind… the flavor is in the schmaltz.
1. Throwdown with Bobby Flay – against Jeff Nathan, chef @ Abigael’s NYC.
– check out Bobby’s recipe here and Jeff’s right here
3. Omar’s Famous Recipe via

4. Via Smitten Kitchen {a personal food blog fave}
Enjoy lotsa Matzo and Chag Sameach to all!

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