spring veggie white matzo lasagna

I am so curious to see what our opinions are re: matzo after Passover is over this year because since last year’s Passover, we have basically kept the itsy bitsy Kosher section of our grocery store in business with our aggressive year-round matzo eating habit. I ate an insane amount of it while I was pregnant, with peanut butter and jelly, with Kewpie mayo and sliced cheese, and in extra shallot-y matzo brei covered in ketchup. Matzo was my go-to 3am snack, in bed. I am pretty sure Bernie is 1/3 made of matzo. Eating matzo is different when you have the option to eat bread though, right? Which is why we never got sick of it. This week without the option though, I’m afraid we’ll get sick of it and I’ll have to find another easy 3am snack. What a dramatic life we lead! 

When it came to baby meal prep, I was told over and over to make lasagna! So a matzo lasagna, one big enough to provide enough leftovers for a few good days, was an obvious choice for Passover. And I wanted to make sure it was veggie packed, so I converted my spring vegetable quinoa hotdish in Molly on the Range to a freezer-friendly layered situation. The matzo pieces get nice and soft with the white sauce, and the flavors of leeks, chives, ricotta, and peas whisper spring! Even though it’s totally loaded up with cheese and milk, the ricotta and bright flavors add a nice sense of airiness. And there’s layers upon layers of spinach in this. So go ahead, have seconds!

Thanks to Our Family for partnering on this post and providing all of the cheese for this delicious Passover supper!


Spring Veggie White Matzo Lasagna

Makes one 9” x 13” casserole

Ingredients

Sauce

1/4 c (57g) unsalted butter

2 large leeks, chopped

4 scallions or ramps, chopped, white and green parts separated

Kosher salt

4 cloves garlic, minced

6 tb matzo meal

3 c (720g) whole or 2% milk

1 c (236g) vegetable stock

1/4 c (75g) chopped chives

1/2 c (55g) fresh or frozen peas

1/4 tsp nutmeg

1 tsp onion powder

Black pepper

Hot sauce, to taste

Filling

1 large egg

1 (15oz) container our family part skim ricotta

3/4 c (3oz) our family shredded parmesan cheese

2 c (8oz) our family shredded mozzarella

1/2 tsp kosher salt

3 c (5-6oz) fresh spinach

9 sheets matzo (I use lightly salted matzo)

Directions

If planning to bake immediately, preheat the oven to 350ºf. If prepping ahead, see directions below.

To make the sauce, in a large pot, melt the butter over medium high heat. Add the leeks, the white parts of the scallions or ramps, and a pinch of salt and cook until softened, 5-7 minutes. Add the garlic and cook for another minute, and then stir in the matzo meal and cook for another minute. Add the milk, one cup at a time, stirring until thickened after each. Add the vegetable stock and continue to stir until thickened. Stir in the green parts of the scallions or ramps, the chives (reserving a small handful for the topping), peas, nutmeg, onion powder, a few turns of black pepper, hot sauce, and salt to taste. Remove from heat.

To make the filling, in a medium bowl, mix together the egg, ricotta, 1/2 cup of the parmesan, 1 1/2 cups of the mozzarella, and the salt.

To assemble, spread 1/2 cup of the sauce in the bottom of a 9” x 13” casserole pan (see specifics below on type of pan you should use if you’re planning to freeze). Layer in the following: 2 sheets of matzo, a third of the cheese filling dolloped all over, 1 cup of spinach, a layer of sauce, 2 sheets of matzo, another third of the cheese filling, 1 cup of spinach, a layer of sauce, 2 sheets of matzo, the remaining cheese filling, 1 cup of spinach, remaining sauce, and then sprinkle the top with the remaining 3 sheets of matzo broken into pieces, and the reserved parmesan, mozzarella, chives, and a few turns of pepper.

Bake, covered with foil, for 45 minutes, and then for an additional 15 minutes uncovered, or until golden brown on top. Enjoy!

To freeze: I’d recommend using a foil pan that you can place directly in the oven from the freezer. Otherwise, you can use glass or enameled cast iron pan, but it would be best to defrost it in the fridge overnight before baking to avoid cracking the pan. Once the lasagna is assembled, let it cool slightly and wrap in plastic wrap or foil. Freeze for up to 3 months. To reheat, bake at 350ºf covered in foil for 1 hour 30 minutes, and then uncovered for an additional 15-30 minutes, or until golden brown on top and heated through. Enjoy!


-yeh!

photos by chantell and brett quernemoen

this recipe was created in partnership with our family!

mini <3 whole wheat veggie pizzas (freezer friendly!)

I have truly lived out my wildest fantasies this week by baking Valentine’s cookies all day, watching ice skating on the tv, and not even being allowed outside. Windchills in the negative 60s meant that going outside was dangerous (!!!), and so like it’s one thing to have a random free weekend to stay inside and bake all day, but literally having no choice but to stay inside was the cherry on top of these past few days. I haven’t left the house since Saturday. I’m so cozy. My best friend is my microwaveable heating pad and our kitchen table is covered in five types of cookies. I’ve slept better than my whole entire pregnancy combined*. I mean, Hawaii was awesome and all but a snowy week with highs in the -20s?? An extremely close second.

*I definitely just jinxed this by typing it out, right?

So a great week needs to end with a great pizza night, right? This here is a veggie pizza that’s become our go-to, our ~house veggie pizza~ on the family pizza menu. It’s whole wheat, loaded with greenery, and not too heavy, dare I say it’s almost healthy?! We started making it during weeks when we had one too many heavy dinners and then got to Friday and didn’t feel like having pizza that was going to make us feel like poo. So we got in the habit of emptying out our fridge of all of the vegetables and piling them on a whole wheat version of our favorite thin pizza crust (based on Amy Thielen’s cracker crust pizza from New Midwestern Table), which is super easy to make and delightfully chewy. The things that make this pizza great are the nice big pinches of salt that go all over the veggies and the crust (you’re going for visible salt crystals on the crust, ok?), and the order that everything goes on. I like some mozzarella on the base to hold together all of the smaller chopped veggies, like the peppers and tomatoes, and then a little more on top of the kale, to hold it on and to help it get crispy. The kale on top bakes up crunchy and salty like kale chips, it’s excellent. Bonus points if you sprinkle this pizza with ranch seasoning or dip it in ranch dressing.

Obviously, since it’s the season, these lil pizzas are heart shaped. But of course you could make circles, or one big circle, or one big rectangle, or a trapezoid, etc. And they are freezer friendly!! From here on out, many of the recipes I’ll be posting will be freezer friendly since i’m preparing for you-know-who and filling our freezer with easily reheat-able, ideally one-handed meals.

Ok that’s all for now! Happy almost pizza night, fronds!


mini heart whole wheat veggie pizzas

makes 6

Ingredients

Dough:

1 c (130g) all-purpose flour, plus more for dusting

1 c (130g) whole wheat flour

1 tsp kosher salt

1 tsp sugar

3/4 c (178ml) water

1/4 c (50g) olive oil


Toppings:

Olive oil

1/2 c (120g) red sauce

8 oz shredded mozzarella 

2 big cloves garlic, minced

1/2 medium onion, finely chopped

1 green bell pepper, finely chopped

2 roma tomatoes, seeded and chopped

2 oz (about 1 c) chopped kale

2 oz (about 1 c) spinach

Optional salty meat: prosciutto, pepperoni, cooked sausage, etc.

Kosher salt and black pepper

Parmesan, for topping

Crushed red pepper, for topping

Clues

To make the dough, whisk together the flours, salt, and sugar in a large bowl. With a wooden spoon or rubber spatula, stir in the water and olive oil. Once combined, turn out onto a lightly floured surface and knead for 5 minutes, adding additional flour if it gets too sticky. Form into a ball, cover with plastic wrap or a dish towel, and let sit for 30 minutes (this is when I chop up all of my toppings). 

If baking immediately, preheat the oven to 475ºf.

Line two baking sheets with parchment paper. Divide the dough into 6 pieces and roll them out into thin 1/8” rounds or heart shapes (SEE GIF) and then crimp the edges to make a crust. Place them on the baking sheets and brush with a thin layer of olive oil. Top with sauce (a heaping tablespoon per pizza), most of the mozzarella (leave about 1/2 c for the top), the garlic, onion, bell pepper, tomatoes, meat (if using), spinach, kale, another little drizzle of olive oil, remaining mozzarella, a few good pinches of salt (don’t forget to salt the edges!), and a few turns of black pepper. Bake until the cheese is splotchy with brown marks, begin checking for doneness at 10 minutes. To serve, top with lots of grated parmesan and crushed red pepper. Enjoy!

To freeze these, do everything up until the baking step. Instead of putting them in the oven, freeze on a sheet tray for a few hours until the crust is firm, then wrap tightly individually in plastic wrap and place back in the freezer for up to 3 months. Bake on parchment lined baking sheets (straight from the freezer) at 450ºf for 12-15 minutes, until the cheese is splotchy with brown marks. To serve, top with lots of grated parmesan and crushed red pepper. Enjoy!


-yeh!

photos by chantell and brett!

This recipe was created in partnership with Our Family!

cheese borek

What a delightful birthday month this has been so far! I can’t really say I’ve done too much out of the ordinary other than receive a Jason Brown hug and tell all of my favorite figure skaters to their beautiful glowing faces that I love them. (Stars on Ice was sooo good!!!) I picked rhubarb with Sven, made cake after cake, ate cheesy pickles with my homies, and listened to a lot of Live from Here and Little Fires Everywhere on tape. I also treated myself to sprinkle pillowcases and socks. Nothing too wild, yet everything I love. And now this week I am heading to Paris for the first time ever, with Lily and Sarah and Bonne Maman, and I am so excited!!! I am bringing some new disposable cameras I just discovered, don’t those look fun?? More on Paris later...

Right now I am enacting a new birthday month tradition which includes reflecting back on all of the best things I ate this year during my travels and cooking one of them. There was an amazing crispy rice salad at Hai Hai, in Minneapolis, that was like eating a bowl of fried chicken breading and tons of fresh herbs, my favorite doughy breakfast burrito at Los Favoritos, in Arizona, an avocado toast to end all avocado toasts at Lodge Bread Co, in LA, a lobster in Maine, salmon in Alaska, and Bulgogi in Korea. One thing that haunts me particularly regularly though is the borek that I ate at Sofra, in Cambridge, with Zach and Jeff. It was October, it was unseasonably warm so we sat outside, we ordered one of almost everything, and I was sick as a pup! So I was mainly focused on navigating my utensils and bites in such a way that wouldn’t spread my cooties to anyone else. But then I tasted the borek and, goodness gosh geez, I could have died after that first bite. 

It’s… illegally good. It’s kind of like a slice of mac and cheese that’s been crisped up in a skillet, but it’s milder and doughier than that. On the sweet/savory spectrum it's about halfway between a lasagna and a kugel. Structurally it's layered like a lasagna, with Yufka, which is a Turkish flatbread that's thicker than phyllo dough and thinner than a tortilla, and it has fresh mozzarella in it, so it’s very creamy and doesn’t have any sharpness. It's also yogurty, so it has some subtle sourness, and there’s an egg custard situation swimming into the layers, holding everything together, ohmygahhh it’s good. 

After tracking down the recipe in Sofra's book, I’ve decided that It’s actually insane that such a simple set of ingredients can make something this delicious. Basically what you do, or rather what I did since I didn’t plan ahead far enough to order Yufka dough online, is you knead together a simple flour/water/olive oil dough and then roll it out until it's very very thin (I used my pasta roller). Then you layer it with yogurty milk and grated fresh mozzarella. I’d never grated fresh mozzarella before but it turns out you can do that! Unlike lasagna, the layers don’t get boiled or cooked at all before layering up with the yogurt and cheese which makes them soak everything up and stay soft and doughy in the oven.

Then after it's baked, you brown slices on both sides and eat them with grated tomato. Then you die!!!

If you don’t have yufka dough and choose to make your own, use a double batch of this recipe. Roll it out to the second thinnest setting on your pasta roller and cut out enough rectangles to make eight layers (it's ok if there's some overlap). You can either roll them all out at once and keep them separated with a dusting of flour and layers of parchment until the rest of your borek ingredients are ready, or you can roll them out as you assemble the borek. Doing this will make this process long but it will be 100% worth it. And a great thing about this borek is that you can make it a day or two in advance and reheat slices in a pan before serving.


cheese borek

serves 10 to 12

from soframiz by ana sortun and maura kilpatrick of sofra

ingredients

1/2 c (113g) unsalted butter, melted

1 1/2 c whole milk 

3/4 c (164g) plain whole milk Greek yogurt

1 tsp kosher salt

2 large eggs plus 2 egg yolks

4 sheets store-bought yufka pastry, weighing about 2 pounds (907g) (many brands of yufka are available online)

4 (4-oz) balls buffalo milk mozzarella, grated

3 tb all-purpose flour

2 tb nigella seeds (note: I used poppy seeds!)

tomatoes, grated with the big holes of a box grater, for serving

clues

preheat the oven to 425ºf. butter an 8-inch square baking dish or an 11 by 7-inch baking pan with 1 tablespoon of the melted butter.

in a small mixing bowl, whisk together the milk, yogurt, salt, and whole eggs until very smooth. whisk in the remaining 7 tablespoons of melted butter.

cut the yufka so that you have about eight large pieces that cover the bottom of the pan. it's okay if they don't fit the pan perfectly or if the edges hang over; you can fold everything over the top at the end of assembling.

place one layer of yufka on the bottom of the pan and brush lavishly with the milk mixture. repeat until you have four layers of brushed pastry. distribute the mozzarella over the top of the four soaked yufka layers. place another four layers of yufka over the cheese filling, brushing with the milk mixture between every layer. 

using a small knife, cut the borek, scoring the pastry so that the custard seeps into the cuts. make 10 to 12 cuts. it doesn't matter if it breaks the pastry: you can press it back down with your hands. you don't need to worry about doing it neatly; the cuts will disappear while the borek bakes.

mix the remaining milk mixture with the egg yolks and flour. pour over the top and let soak for 20 minutes. eventually, the liquid soaks into the pie, so don't worry if it seems like a lot. sprinkle the top with the nigella seeds.

place the borek in the oven and lower the heat to 350ºf. bale for about 50 minutes, until golden on top and puffy. let rest for 15 minutes before slicing. either serve as is or heat a skillet and brown on both sides.

serve with grated tomato.


-yeh!

photos by chantell and brett quernemoen!

and this apron is part of enrich and endure's new line! i'm hosting a giveaway with them right this way!

RECIPE: CRISPY KALE SALAD WITH CRANBERRIES, SHALLOTS, AND AN EGG

kale is so effing good, you guys. it's one of the only foods i know that has the addiction capacity of a cheeto but the nutritional facts of the opposite of a cheeto. i feel like i keep talking about kale and how awesome it is and i swear i'm not being paid by, like, the kale association of brooklyn to preach this stuff, but as kale season comes to a close, i figure i'll show you all how i love to eat it so you can have a few last little hurrahs. and then i'll shut up and start planning ramp recipes. 

anywho, meg came over yesterday toting the biggest juiciest dried cranberries i ever did see, along with garlic and her first ever shallot (meg, meet mr. shallot, mr. shallot, meet your future home). over stemming kale and cracking eggs we talked future plans and past lives and pondered what a real academic university experience would have been like. and then despite nearly breaking all of our teeth on the oh-shit-that's-not-burnt-garlic-that's-a-piece-of-the-pepper-grinder, we had a delicious time!

kale salad with cranberries, garlic, shallots, and an egg
makes 2 servings.
this recipe is based off of the gouda life's sauteed purple kale with charred shallots & fried egg, which i am totally obsessed with and make multiple times a week. i started adding dried fruit because i loooove the textural fun and sweetness that it adds.

ingredients
2 tb + 2 tsp olive oil
2 large handfuls of kale, stemmed
1 large shallot, sliced
2 cloves of garlic, sliced
salt + pepper to taste
2 large eggs
2 small handfuls of dried cranberries (or any other dried fruit!)

clues
1. heat 2 tablespoons of olive oil in a large skillet over medium heat. add kale, shallots, garlic, salt, and pepper, and cook until crispy, stirring occasionally. timing will vary based on how crispy you like it.
2. scoot the kale to one side of the skillet (is "scoot" a technical term?) and drizzle in the remaining 2 teaspoons of olive oil on the empty side. let that heat up for a few moments and then crack in the eggs. cook the eggs how you like them (i like to let the bottom firm up and then add a few spoonfuls of water and cover the whole pan until the top of the eggs firm up).
3. divide the kale evenly between two plates and sprinkle on the cranberries. add the eggs on top, add more salt and pepper (and hot sauce) if desired, and enjoy!

-yeh!