passover days 1-2.5:
-ate lots of almond butter matzo sandwiches
-became not so weirded out by cauliflower rice after mum insisted on a cauliflower rice tabbouleh. with enough acid, salt, and herbs, it turns out it does not taste like mushy farts as undercooked cauliflower is so wont to do.
-stoop kicked my ass on a four mile run, i decided i should start running again but got nervous at how wildly bored i get on runs. tried to calculate how much i'd have to kickstart to fund unorthodox's increase from a weekly podcast to a daily podcast because i wouldn't get bored on runs if i could just listen to unorthodox the whole time.
-ordered our garden seeds finally! i added chioggia beets to the order not because i like eating them but because they look pretty (and because they look so pretty i'm going to learn to like eating them)
-discovered the new millennial pink dishes at ikea. also bought about 12 packs of these cute napkins. eggboy and i are planning a scandinavian tea party themed bridal shower for eggsister and these are truly perfect for it.
-fell back in love with this roasted vegetable stock. i don't know what my beef is with parsnips but every time i see them listed on an ingredients list or menu i kind of gloss right over them as if they were a less than worthy vegetable but they're a great addition to this stock and i'm going to try to treat them with more respect
-went to tuesday night's chicago symphony performance and sat really close. close enough to wonder how truls' face stayed so matte during the dvorak cello concerto (note to self: listen to that second movement again to appreciate more of its prettiness). for the second half they played prokofiev 5, which i love for the crunch and woodblock, and while the speed wasn't as aggressive as when jaap does it, it certainly did not disappoint.
-listened to a lot of nelly furtado and san fermin! love their new albums.
-about to leave for fargo for tonight's fargo seder. i have 150 malabi macaroons in tow.
-wondering how many days will pass before i give in and make matzo crack.
i am not yet tired of matzo brei but in the event that you are and are stressing out over what to make for brunch this weekend, i have two ideas for you. one is matzo chilaquiles, which i'll be making since i spent the better part of late march testing my other idea: this baked matzo brei. which, to be honest, probably prefers to identify as a frittata or crustless quiche since those more closely represent the texture, and i find it's usually the texture that people tire of when they're sick of matzo brei. this is basically a quiche with a matzo crust but instead of the crust on the outside, it's broken up and dispersed throughout the filling so it gets nice and soft and mingles with the cheese. my favorite part about it is the purple onions that go on the bottom of the pan when you cook it because then when you serve it, it gets flipped over and is like a savory upside down cake.
you can serve this hot or make it the night before and serve it at room temp. a handful of fresh herbs at the end make it party ready (and instagrammable??)! happy weekend everyone!
spinach and white cheddar baked matzo brei
6 large eggs
1/2 c heavy cream
4 sheets matzo, broken into 2-3” pieces
2 c packed fresh spinach
1 small or 1/2 large purple onion, thinly sliced
1/2 c herbs (any mix of cilantro, parsley, mint, and/or chives), finely chopped, plus more for serving
3 ounces white cheddar, shredded, plus more for serving
2 tsp za’atar
1/2 tsp sweet paprika
Plain Yogurt, for serving
Harissa, for serving
Fresh lemon, for serving
Sumac, for serving
preheat the oven to 350ºf.
In a large bowl, beat together the eggs and the cream. fold in the matzo and set aside.
Heat an 8” oven-safe nonstick skillet (like a cast iron pan) over medium heat and add a drizzle of olive oil. Cook the spinach until wilted, season with salt and pepper and set aside to cool slightly. Add 2 more tablespoons of olive oil to the pan, let it get hot (you can increase the heat to medium high as long as you keep an eye on it so the olive oil doesn’t burn), and then add the sliced onion and a pinch salt. Cook, stirring occasionally, until the onions begin to brown.
While the onions are cooking, add the herbs, cheddar, za’atar, paprika, 3/4 teaspoon salt, a few turns of pepper, and the wilted spinach to the egg mixture. When the onions are browned, spread them out evenly in the skillet and then pour in the egg mixture and spread it out evenly. Cook for 3 minutes and then stick it in the oven for about 15-20 minutes, until just set. Let it cool for a couple of minutes in the pan and then carefully run a rubber spatula around the edge to loosen them from the pan. Cover the pan with a plate and then turn it over to flip it onto the plate.
Top with more cheese, a few dollops of yogurt, a bit of harissa, a squeeze of lemon, a sprinkle of sumac, and a handful of fresh herbs. Enjoy!