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This simple sauté of greens, becomes creamy goodness with a couple dollops of mascarpone cheese. If you can’t find the tasty Italian cream cheese in your speciality cheese section use cream cheese instead. The flavor will be different, but you will still have the lovely texture.
Nothing goes to waste in this mascarpone enhanced tangled mess of the entire beet plant. Slices of beets are roasted with their stems on and then melt into dollops of mascarpone cheese throughout. Then the lightly sauteed beet greens are added to finish everything off.
These are the rules I have recently learned about Matzah (or matzo) ball soup, although every family has their own list of requirements: The broth must be clear. To ensure this, boil the matzah balls in salted water and then add to the hot broth just before serving. The only minor additions are cooked carrots and possibly a sprig or so of fresh dill. My desire to add lots of vegetables were quickly deterred. If your family has some other specifications, please let me know so I can incorporate them into this recipe.
A cross between French toast, scrambled eggs and crepes, at least in flavor and texture. Fruit, fresh or syrupy, are lovely drizzled on top. Plan on about one matzah cracker and one egg per serving.
Matzo Brei literally means, fried matzo. It tastes like a cross between crepes, French toast, and scrambled eggs. Seasonal asparagus balances nicely with the flavors and adds a few nutrients into an otherwise decadent quick breakfast.
