Five Fantastic Ways to Break Passover

Passover is almost over for those of us celebrating. That means the end of a week of seeing family, the end of another year celebrating our culture and religion, and…

THE END OF MATZAH!

Pardon my outburst, I’m just not the biggest matzah fan. Every now and then I can handle it, but after a week of matzah pizza, matzah brei, and matzah blts (yeah, I’m that kind of Jew), I want CHAMETZ!!

Tangy sourdough bread.

Al dente pasta.

Risotto covered with cupcake crumbles…too far?

Here, in no specific order, are five fantastic ways break Passover tomorrow night:

 Potato, fontina, and caramelized onion pizza

I always eat tons of potatoes on Passover, but this is  one food of which I never tire. Baked, boiled, fried, steamed, sauteed, or mashed, I just love potatoes. They are especially indulgent in this carb-on-carb recipe where potatoes, sweet caramelized onions, and nutty fontina cheese top a crispy pizza crust. The beauty in this recipe lies in letting these ingredients shine, so resist the urge to add bacon.

Can’t believe I just said that, and meant it. I’m going soft. 

The world’s easiest pasta sauce

After a week visiting Great Uncle Marvin’s house or spending the weekend Easter egg hunting with a million 4 year olds, you not be in the mood to whip up a gourmet meal. In that case, allow me to re-introduce you to my little fried, the world’s easiest pasta sauce. A little cream, a little canned soup, and a whole lot of al dente rigatoni makes one of the best,  most satisfying dishes you can imagine. It isn’t layered or complex, but it is totally delicious comfort food. What should you serve with it, you ask?

Sweet onion and garlic bread

This stuff. Sweet, savory, sticky, and crunchy  Reminiscent of sweet roasted garlic and caramelized onions, with just the slight bite of traditional garlic bread. Best of all, it is wonderfully buttery. The butter sinks into the soft bread, saturating it with richness and mellow garlic flavor. Be warned; this is so tasty that it  may make you weep.

Monte Cristo casserole

Oh breakfast, welcome back! Moist muffins with crunchy sugared tops, Belgian waffles soaked in syrup, and fluffy biscuits with a pat of butter melting into its yeasty layers…come to mama. Monte Cristo casserole is an  ideal brunch food, but is substantial enough for dinner, which makes it a fun dish with which to break the Passover chametz fast. Eggy french toast is layered with tangy Swiss cheese and salty ham (or with roasted chicken or turkey if you are kosher), then is baked and served with sweet raspberry jam. This combination of sweet and salty is irresistible and may have you going back for sixths. 

Faux Saigon Subs

Oh sandwiches, I have missed you more than any other food. What good is melted cheese without a fluffy layer of grilled bread beneath it? What is the point of a juicy burger without a fluffy bun to sop up meaty juices?  These Saigon subs deserve more attention than I gave them when I first posted them. They are a little time consuming to make, but the outcome makes the time worth it. The patties are juicy and fragrant with fresh herbs and pungent fish sauce, and soft with breadcrumbs. The slaw is very tangy and bright, and the mayo is spicy and creamy. Best of all is the bread. The crunchy, holey, sour, glorious bread. It acts a s a sponge for all of the sandwich’s flavors and reminds me why bread is such a vital part of  my every day diet.

51 weeks of enjoying chametz commences tonight.

Ladies and gentlemen, start your engines. 

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  1. […] I may have been a little harsh in one of the week’s earlier posts. I don’t always hate matzah. I enjoy it covered in chocolate. I like it in meatloaf. And I […]