I think I can get in one more Passover recipe to share with you, this week. As you know, Gnocchi is probably my favorite pasta – the one I judge all Italian restaurants, and even cookbooks, by. So, when Amy of Ess Eppis (Yiddish for Eat Something) piped up on Twitter that she’d found a kosher for Passover gnocchi recipe, I had to give it a try.

Amy found the original recipe here, where it was originally posted in 2009.  And since Amy posted it in 2010, I thought it was time to share it with you, with my own tweaks. As Mimi said in her post that she couldn’t recall where she’d found the recipe originally, I’m going to post my version of it here, in full.  If anyone recognizes it as theirs, please feel free to pipe up!

Actually, my only quibble with the original recipe is that it specifies “medium potatoes”. Potatoes come in a number of varieties and sizes, and I frankly don’t know what a “medium” potato is. No, I don’t think I’m being dense, because, while a “medium onion” is a more forgiving measurement in, say, a sauce or a soup or a stew, when the size of the potato (or avocado, etc.) could significantly affect the texture when combined with the other ingredients, I do feel it necessary sometimes to get more specific.

I’m also not that wild about the method of boiling potatoes unpeeled, then peeling them hot. Which is heresy, I think, to the purist. I think it’s messy and uncomfortable, and just annoys me.  So, I peeled my potatoes and boiled them whole.  The recipe also didn’t indicate what kind of potatoes to use.  Gnocchi traditionally calls for a more mealy potato, such as a Russet, but I was out of those, and used reds.  The reds yielded a very silky end product, but if you like a more substantial gnocchi, definitely go with the Russets.

Passover Gnocchi  (makes approximately 120-130 pieces)

Ingredients:

• 2 ½ lbs of potatoes (russets, reds, or golds)
• 2/3 cup matzo cake meal
• 1 cup potato starch
• 2 egg
• 2 tsp salt
• ¼ – ½ tsp. pepper
• 2 Tbs olive oil

Preparation:

Peel the potatoes and boil them whole in salted water until fork-tender, about 20-30 minutes. Start poking them with a fork at around 20 minutes, to check.

Drain the potatoes and, keeping them in their cooking pot, shake them over a low flame till they are very dry, just a minute or two.  Mash well with a potato masher, while still hot.

Turn the potatoes out onto the counter or a large cutting board (or even a very large mixing bowl), add the dry ingredients, and make a well in the center.  Add the eggs, salt, pepper, and olive oil to the well.

Start mixing from the inside, out, drawing more of the potato, cake meal, and potato starch in and then mixing and kneading with your hands, until you have a smooth, silky dough. Don’t add any additional meal or starch – it will take a few minutes, but it will come together.  Wrap the dough in plastic wrap and refrigerate for a minimum of 30 minutes.

Bring a large pot of salted water to a boil.

Remove the dough from the refrigerator, cut the dough into 4 or more pieces, and on a flat surface well dusted with potato starch, roll each piece out into a snake about 3/4 of an inch thick.  If you have small counter space for the purpose, feel free to just tear off pieces of dough that you’re more comfortable with.  Using a fork, cut the rope into pieces about 1/2 inch long, and roll them along the tines of the fork to kind of round them off and imprint them with those lovely grooves.  I got a little better at it, than I did the last time.   The process moves pretty quickly, after you get past the first few.

Drop the gnocchi into the boiling water, in batches, if necessary. When they rise to the top, allow them to cook for an additional one minute. I mean it: One minute, only. Do not overcook!  Scoop them out with a slotted spoon or spider, and if not dressing right away, toss with a few drops of olive oil, to prevent sticking.

Please note that, in the end, I doubled this recipe from the original. Who knew? I was weighing potatoes and perfected it by feel. Half of this fed the two of us, but we didn’t have anything else for supper, except small green salads.  Be assured, that you can wrap any remaining dough in plastic wrap and drop it into a freezer bag and freeze the remainder for future use.

I like a pink sauce on my gnocchi, so I made a batch of my Quickie Pasta Sauce and added 1/4 cup of cream at the end.  I like the sauce kind of chunky, but you can hit it with a stick blender at the end, if you prefer yours smooth.  You can also garnish with some shaved Parmesan, which I didn’t do here.

Verdict? This was some of the best gnocchi ever. Really. Even the husband said that, not only is this the best gnocchi I’ve ever made, he thinks I should make it this way all the time, not just at Passover!  So, if you’re jonesing for some pasta right about now, make this. You’ll feel guilty – I promise!

With Passover and Easter coming this weekend, I wanted to create a recipe that everyone could enjoy for dessert. Actually, I was thinking chocolate. Because, aren’t you? Really?  And I got inspiration from a couple of different places that you might not immediately associate with each other.  It’s kosher for Passover, dairy-free, and gluten-free. It’s light, and decadent, and perfect for your seder or Easter holiday table.  Intrigued? Ha!  But first…

It’s a national tragedy.  And a travesty.  Nearly 17 million children in the United States are hungry every single day.  That’s 637,779 children in Florida, alone.  And it’s not like the resources aren’t out there, but they’re the missing the mark.  That’s where Share Our Strength and the No Kid Hungry Campaign come in.  And you can help.

On April 28, 2012, food bloggers all over the United States are joining together to conduct Food Blogger Bake Sales to raise money to help connect these kids with the food they need to grow and thrive.  As part of the National Food Bloggers Bake Sale, we are proud to announce the Third Annual Miami Food Bloggers Bake Sale, which will happen at the South Miami Farmers Market (my home away from home), 6130 Sunset Drive (in front of South Miami City Hall).

This year’s Bake Sale will be bigger and better than ever, with some of the best known bloggers in town baking their little hearts out, and some of the finest local restaurants and food entrepreneurs donating gift cards and gift baskets for an insane raffle – for YOU – and to end child hunger, once and for all.  Here are some of the highlights:

• Whisk Gourmet Food & Catering in South Miami has donated a gift card for our raffle. Brendan Connor of Whisk won the Judge’s Favorite Award for his crispy shallot, bacon and Swiss burger at the 2012 South Beach Wine & Food Festival Burger Bash!
• The fabulous Town Kitchen & Bar restaurant in South Miami has donated a gift card for our raffle!
• Harry’s Pizzeria in the Design District has also donated a very generous gift card for our raffle! Harry’s is the latest brainchild of James Beard Award-winning Chef Michael Schwartz of Michael’s Genuine Food & Drink fame.
• WokStar Eleanor Hoh has donated a gift certificate for 2 people to attend one of her awesome wok cooking classes (valued at $130) for the raffle! Learn Eleanor’s no-recipes, no-measuring method to put a delicious and healthy meal on the table in minutes.
• Dunkin’ Donuts of South Florida (8099 S. Dixie Hwy) is providing us with the best ever coffee to sell, plus a gift card redeemable at that location! We definitely run on Dunkin’!
• Lester’s Cafe and Wine Bar in the Wynwood Arts/Design District has donated a gift card for our raffle! Lester’s multi-function cafe is the host of the monthly Wynwood Supper Club, as well as the Motown Brunch every last Saturday of the month!
• CRAVE Restaurant Coral Gables in Merrick Park has donated a generous gift card!
• Delicious and unusual Freakin’ Flamingo local micro-batch jams are being donated for sale, plus a gift basket of Freakin’ Flamingo jams & gift items will be raffled! Freakin’ Flamingo was featured in the Fall 2011 issue of Edible South Florida Magazine‘s holiday gift guide.

If you can’t join us – and why wouldn’t you? -  please consider making a donation.  To learn more about the 2012 Miami Food Blogger Bake Sale or to make a donation, please click here.  To paraphrase the Whitney Houston song: I believe that children are our future. Feed them well and let them lead the way.

Okay, now!

My first inspiration for this decadent Chocolate Orange Mousse Torte, was a ready-made macaroon pie crust made by one of the kosher food companies for Passover, that I spotted in a kosher butcher/grocery store several weeks ago, when I went on an expedition with my mother.  Genius.  The kind of thing you see on the shelf and say to yourself: Why didn’t I think of that?  I make macaroons (you can find them here and here)!  Then I thought: What would I fill it with?

My second inspiration was this article and “Genius Recipe” on the Food52 blog for a chocolate mousse that you can make in 5 minutes with just two ingredients: chocolate and water.  No, really. I made it several times, and it really does work!  And the answer to: What would I fill it with?   Check it out:

Chocolate Orange Mousse Torte

For the crust:

• 2 large egg whites
• 1/2 cup almond meal or ground blanched almonds
• 1 1/2 cups unsweetened coconut (if using sweetened coconut, cut the sugar to 2 Tbs.)
• 1/4 cup sugar
• 1 1/2 Tbs. cocoa powder (optional, if you want a chocolate crust)
• A bit of vegetable oil or cooking spray

Preheat oven to 350°F.

In a large glass or metal bowl, whisk or beat the egg whites until frothy.  We’re not making meringue, just loosening up the egg whites to be able to incorporate the other ingredients smoothly.  Stir in the dry ingredients until well-mixed.  Lightly oil or coat an 8 1/2″ – 9″ pie plate or torte pan, and *very important!* – line the bottom of the pan with parchment paper! Do not skip this step.  Then press in the crust mixture firmly.  Bake for 18-20 minutes and allow to cool.

 For the filling:

• 8 oz. bittersweet chocolate (I used parve (non-dairy), kosher for Passover bittersweet baking chocolate)
•     (If using a “good quality” bittersweet chocolate, such Ghirardelli or Scharffen Berger, you may want to add a couple of tablespoons of sugar during the melting process. Taste your chocolate first!)
• Juice of one orange (should come to about 4 oz. or 1/2 cup)
• 2 oz. or 1/4 cup water (juice + water should equal no more than 3/4 cup or 6 oz)
• Finely grated zest of the same orange (about 1-1/2 – 2 Tbs.)
• Large bowl filled with ice and water

Pour the juice and water into a small saucepan and add the chocolate.  Heat on medium-low heat, stirring constantly, until the liquid and chocolate blend together into a smooth, homogeneous sauce.  Stir in the orange zest.

Pour the hot chocolate orange sauce into a clean bowl, then carefully place the bowl into the ice bath and start whisking. I’m not much of a hand-whisker, so I used my stick blender with the whisk attachment, on the lowest setting.  I’ve also used my hand mixer on low speed, as seen below. When using small kitchen electrics for the process, be prepared for a bit of a mess, so try to use a bowl that’s relatively deep.   The whisking action incorporates bubbles into the chocolate and the cooling action of the ice bath combine to create the light, smooth mousse.  Keep whisking until the sauce thickens to a soft, almost pudding-like consistency. It will happen in just a few minutes. I promise.

Pour the mousse into the prepared macaroon torte or pie shell, garnish if desired (I used several tablespoons of toasted, slivered almonds), and refrigerate for a minimum of 4 hours or overnight, until firm.

The combination of chocolate and orange is a classic that, I confess, is one of my favorites.  The mousse is both rich and light, the orange infusing a fresh, yet almost decadent, counterpoint to the chocolate, and works with the macaroon crust like a good marriage.  A perfect end to any festive meal, and easier to make than it looks!

Happy Holidays, all!

Six days down and two to go. The eight-day Passover holiday is nearly over and we’ve run through our cookies and our brownies and our sponge cakes. Time to make macaroons. I grew up thinking of macaroons (as opposed to the French macaron) as Passover cookies. My mother would buy a couple of cans of macaroons (one coconut, one chocolate… and yes, I said cans) every year with her Passover groceries. Even today, when the Passover food displays appear in the grocery store, the predominant sweet lining the shelves is macaroons. And then — they disappear. Poof!

There’s no rational reason for that, of course. Macaroons can be enjoyed all year-round, and flavored to suit your tastes and the season. They’re also entirely gluten-free. My adult tastebuds were asking for something a little different, this year – a little fresher and less cloying. My eyes landed on a pile of fresh limes I’d just bought, and I thought, “Aha! What’s a more natural pairing with coconut, than lime?” And so, the Coconut Lime Macaroon was born:

Coconut Lime Macaroons
(Makes 20-24 large-ish cookies)

Ingredients:

4 large egg whites
pinch of salt
1-1/4 cups sugar
8 oz. (by weight) fine almond meal
7 oz. (by weight) unsweetened dried coconut
Grated zest and juice of 1 large (or 2 smaller) limes

Preparation:

Preheat the oven to 350º F. Prepare 2 cookie sheets by either lining with parchment paper or silicone liners.

In a large glass or metal bowl, beat the egg whites and salt until stiff. While continuing to beat, add the sugar in 4 parts.

Fold in the almond meal, coconut, and lime zest and juice, continuing to fold until everything is completely incorporated. There should be no streaks of whites and you should have a very thick, scoopable batter.

Mound by tablespoonfuls (I used a scoop 2” across) onto the prepared pans, about 1/2″ apart, and bake for 18-20 minutes.

Allow to cool completely on the pans.

Notes:

If you can’t find unsweetened dried coconut (got mine at Whole Foods in the nut/snack aisle), you can use the usual sweetened coconut that you find in the baking section of your grocery store. Just reduce the sugar to between 3/4 cup – 1 cup. I think this makes the macaroons less cloyingly sweet and you don’t have big shreds of coconut to deal with. Your choice.

No almond meal? Just weigh out 8 oz. of blanched almonds and run them through the food processor until they’re finally ground. No need to sift as you might for French macarons.

The lime really enhances the flavor of the almond and coconut, while at the same time cutting the sweetness a bit and adding a fresh note.

These Coconut Lime Macaroons are such a hit around here (my husband said they were the best I’ve ever made), that I’m adding them to the roster of treats I’m making for our National Food Bloggers Bake Sale, benefiting Share Our Strength / No Kid Hungry.

If you’re in the South Florida / Miami area on May 14th, I hope you’ll come out and join me and our roster of fabulous South Florida food bloggers and baking talent, at Fairchild Tropical Botanic Garden – one of my favorite spots on Earth! We’ll have wonderful treats, both sweet and savory, and an incredible Raffle – all to raise money to feed hungry children here in the U.S. Click here to get more information or to donate.

Congratulations! You’ve gotten past the Passover Seder meal(s) and lived to tell the tale. The pressure’s off and it’s just you and your nuclear family. But it’s only Day 2 of the 8-day holiday and you’ve still gotta eat. Time to start thinking of some more casual meals, and maybe using up those leftover matzo balls.

If the kids are back in school and you’re back to work, you’ve probably prepared a couple of batches of these Passover Rolls for your lunches. You might remember that I adapted that recipe from a 1960′s Manischewitz recipe folder that they used to give out around the holiday. One of those folders included a recipe for a meatball “stew” which used your leftover matzo balls and included a can of their Tomato Mushroom sauce. Well, if your grocery store is anything like mine, if you can find the product at all, the price has gone right through the roof (yeah, they know they’ve got you!).

I make my version of this Meatball/Matzo Ball Stew every year, but lost the actual recipe quite a long time ago, and stopped using the commercial tomato mushroom sauce even longer ago than that. You know what? You don’t need it. No leftover matzo balls? Well, if you don’t want to make a fresh batch, just cut up a couple of potatoes. It’s all good.

Passover Meatball Matzo Ball Stew
(serves 4-6)

For the Meatballs:

1 lb. lean ground beef
1/2 cup matzo meal
1 egg, slightly beaten
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 Tbs. ketchup
1 Tbs. vegetable or peanut oil

Combine everything, except the oil, in a medium bowl until well-mixed.

Heat the oil in a large (about 6 quart) pot over medium-high heat. Form the meat mixture into balls about the size of a golf ball and brown in the oil gently, turning occasionally.

For the Sauce:

1 medium onion, peeled & coarsely chopped
3-4 carrots, scraped & sliced into 1/2″ – 1″ pieces
2 ribs celery, sliced into 1/2″ pieces
1 14.5 oz. can diced tomatoes
Water
1/2 tsp. garlic powder
Salt & Pepper

Matzo balls or 2 – 3 medium potatoes, cut into roughly 1″ pieces

Add the vegetables to the pot with the meatballs, lower heat to medium and stir occasionally, cooking until the onions are soft and translucent.

Add the diced tomatoes, fill the empty can with water and add that to the pot, as well. Season with the garlic powder, salt and pepper to taste, and stir to combine well.

Add the matzo balls or potatoes, and bring to a boil. If your matzo balls are very large, cut them in half or quarters.

Cover the pot tightly and simmer for about 30 minutes. Uncover, stir, and simmer uncovered for about another 10 minutes to reduce the liquid.

This is one of my favorite Passover dishes, and like all stews, it tastes even better the next day!

I was going to start Passover week with Matzo Balls, but they’re still in the freezer, so I haven’t taken any photos yet. Hold your questions – all will be explained in that post. In the meantime, let’s start with the Passover Breakfast of Champions: Matzo Brei.

When I was a kid, there were two breakfasts you could count on getting during Passover: Dad’s scrambled eggs & onions, and Mom’s Matzo Brei. We didn’t have any of these Kosher for Passover boxed cold cereals like they do today. In fact, we ate no dairy during Passover for many years, because you couldn’t get KP milk in Ohio. Back then, Mom and Dad drank their coffee with milk in it, so during Passover? No coffee. Tea. Until I became a coffee-drinking adult (sort of), I never realized what a sacrifice that was.

But, how to describe Matzo Brei? Sort of a matzo pancake? Definitely a tasty blank canvas that can be topped with a sprinkle of sugar (Mom’s way) or a spoonful of jam (my way). We only ever had it (and I only ever make it) during Passover. If you don’t save certain dishes for special occasions, how would you know it was a holiday? Right?

Matzo Brei
(single serving)

Ingredients:

2 sheets of matzo
1 egg
pinch of salt
2 tsp. peanut (or vegetable) oil (for frying)

Preparation:

Put the matzos into a medium bowl and crush (I usually just make a fist and crush it with my knuckles). Cover with cool water and soak for about 2 minutes or until the matzo is soft, but not mushy. Pour through a strainer to drain, and press to get most of the excess water out.

Beat the egg with a fork until well-blended, add the salt and mix. Add the soaked matzo and mix very well, making sure that the matzo is completely coated.

Heat a frying pan over medium-high heat and heat the oil. Add the matzo-egg mixture in a pile in the middle of the pan and press down with a spatula, spreading it out evenly, until it’s about 3/4″ thick. Cook for about 3-4 minutes, turning it over when it’s golden brown. Cook for an additional 3-4 minutes on the other side.

We do the “Mom” touch around here, cutting the matzo brei up into bite-sized squares, then either sprinkling with sugar or adding a dollop of jam.

Notes:

Is it me? Or is matzo getting smaller this year? Or is it just Manischewitz brand? They looked positively Lilliputian when I took them out of the box!

A word about oil: Unless you follow the Sephardic tradition, the use of canola oil is not allowed during Passover. When I was growing up, the only kosher for Passover oil available, was peanut oil, so I continue to use that. There are KP vegetable oils available now, so if you prefer to use one of them, feel free.

Why is it that no one can agree on the proper boiling of an egg? I know. You think I’m kidding. You think I’m grasping for a topic to write about, don’t you? Well, maybe Guilty on Count 2, but I’m really not kidding.

Too many people think you can just plop an egg into a pot of water, boil it to death, and then wail because the whites are the consistency of overenthusiastic breast implants and the yolks are wearing army-issue olive drab coats. From World War I.

Others make the boiling of an egg sound like it’s culinary alchemy – an arcane set of spells and enchantments to master. Only achievable when the Harvest Moon is in the 16th hour of waning. Or is that, waxing?

I bring this up now, because the Jewish holiday of Passover begins the evening of April 18th. For most of us of Ashkenazic European descent (I confess ignorance of Sephardic traditions), the Seder dinner will commence with eating a hardcooked egg in salt water. And from what I’ve seen over the years, many people (including my own mother) can’t boil an egg to save their lives. And they don’t care. It’s a throwaway. A necessary tradition to get through and then get on with the real meal. Okay, maybe that’s a touch harsh. But only a touch.

You know what you really need to hard boil an egg perfectly every time? A kitchen timer and some ice. Oh, and the eggs, of course.

So now, a Primer on the Perfect Hard Boiled Egg:

First rule: This is one case when you don’t want the absolutely freshest ingredients. Buy the eggs ahead of time, and let them sit in the fridge for at least a few days before cooking them.

Place the raw eggs in a saucepan in a single layer. Preferably with a bit of room to move around. Add cool tap water to the pan to just cover the eggs, followed by a hefty pinch of salt. Place the pan on an appropriately-sized burner and turn the heat to high.

Immediately set a kitchen timer to 18 minutes.

When the eggs have just a couple of minutes left on the timer, fill a large measuring cup or a bowl with ice and set it next to the sink.

Immediately at the 18 minute mark (do not pass Go, do not collect $200), remove the pan from the heat and drain. Shake the eggs around in the pan a bit so that they crack, and dump the ice on top of them, then fill the pan with cool tap water.

Allow to sit for only a couple of minutes before peeling under the cool water in the pan. You’ll find that they’ll peel more easily (and pretty) when they’re still warm, than if you wait until they’re completely cold.

Note that you cook them the same way and for the same amount of time no matter the quantity. The time and rules remain the same, whether you’re cooking two eggs or a dozen.

See? Perfectly hard boiled egg: Bright, fluffy yellow yolk, no green ring, and the white is tender enough to cut with a fork.

Now you’re ready for the first course. Or deviled eggs. Or tuna salad (that’s what I’m making in this photo). Or any other application. Rubber eggs, begone!

The PhotoHunt theme this week is “Sweet”

I can’t think of anything much sweeter than the Macaroons I baked for Passover. Okay, there’s a sweet little giveaway for my U.S. and Canadian readers at the end of this post, too!

These wonderfully chewy almond and coconut drop cookies are so easy to make and keep so well, you should make them all year-round!

Chocolate Macaroons

Ingredients:

1 2/3 cups blanched almonds (about 8 oz)
3 large egg whites
1 cup sugar
7 oz. sweetened, shredded coconut
3 1/2 Tbs. cocoa powder

Preparation:

Preheat oven to 350º F. Line two cookie sheets with parchment paper.

Grind the almonds in a food processor and set aside.

In a large bowl, beat the egg whites until stiff. Alternately fold in the sugar and ground
almonds, then gently fold in the chocolate and coconut.

Drop from a teaspoon onto the lined cookie sheets, spacing them 1/2” apart. Bake for 20
minutes. Allow to cool completely before eating or storing.

Notes:

Don’t like chocolate? Really? Okay, then simply omit the cocoa powder.

I scooped these out using a small ice cream scoop, but you can use a spoon for a more free-form shape, or if you want to get fancier, load the dough into a piping bag and use a large star tip.

I mean it when I say “Allow to cool completely.” Once cooled, they firm up nicely, giving a great crunchy texture outside and firm, chewy inside. They keep super-well in a zip-top plastic bag.

The Giveaway!

A few weeks ago, I was approached by the people at Skin M.D. Natural, asking if I’d like to try out their “Shielding Lotion” for review. With all the cooking and baking and cleaning and yard work – not to mention washing my hands a zillion times a day at work AND all the antibacterial gel to try and keep that nasty flu bug away – I was definitely ready to try something other than the usual hand lotions. So, I said “Sure, why not?”

A few days later I got a package in the mail containing a full-sized 4 oz. bottle of Skin M.D. Natural Skin Shielding Lotion, plus three little purse/pocket sized packets: two of the Shielding Lotion, and one of their Shielding Lotion + SPF 15.

I’m not easily impressed, but I have to admit that I really do like this stuff. It’s light, not at all greasy, and quickly absorbed into the skin without leaving that filmy “something’s on my skin” sensation. I’ve seen a definite improvement in the skin on my hands and those rough patches on my elbows seem to have pretty much disappeared.

Guys, you can use this too – it’s hypoallergenic, fragrance, colorant and paraben-free and dermatology tested. Even those with the most sensitive skin types can use it.

Also – and this is a biggie for me – it contains no animal products, nor is it tested on animals! So I can use it in my kosher kitchen, and even you vegetarians and flexitarians out there can use it with confidence.

I’m not going to get into all the whys and wherefores of how it works – go to Skin M.D. Natural’s website and check it out for yourself. Then come back here and leave a comment about something you learned, or some aspect of how you think this pretty cool shielding lotion could help you out.

What’s in it for you, you ask? Well, I agreed to review this product on one condition: That I can give some to one of you guys, too! Skin M.D. Natural agreed to give one of you the same exact package they sent me: One full-sized 4 oz. bottle of Shielding Lotion, plus 3 sample-sized packets, including one with SPF 15. And those sample packets go a long way, too. Each one contains enough product for 3-5 uses – I guess depending on how big your hands are. )

Here’s how you enter:

The one must, is that you go to Skin M.D. Natural’s website and check it out. Come back & tell me about it.

For additional entries, follow me on Twitter, become a Fan on Facebook, follow me on Google Friend Connect (in the sidebar), and/or follow me on Networked Blogs (also in the sidebar). Each one of those things gets you an additional entry! If you already do one or more of those things, just leave additional comments letting me know.

You can also Tweet or Re-Tweet about this contest on Twitter. Come back and leave another comment with the URL of your tweet (Just click on the time stamp under your tweet and it will open a page with just that tweet. The URL will be in the address window of the page.)

So that’s six ways you can enter! And please do enter – I’m really eager to share this with you and find out what your results are! Deadline for entering is Thursday, April 15th. I’ll submit the number of entries to Random.org and will announce the winner on Friday, April 16th! Unfortunately, only U.S. and Canadian residents are eligible.

Disclosure: I have not been compensated in any way for writing about this product, other than to have received the above-mentioned, at no charge, to test and review. I have not been directed what to write, other than to give my honest opinion. Which I have done. So there.

Continuing yesterday’s discussion, I said that we’re not permitted to eat any yeast-raised breads during Passover. But we all still have to go to work and the kids have to go to school, so what are we supposed to do about lunch?

I remember, as a kid, having to go to school with sandwiches made out of a couple of pieces of matzo with some of last night’s leftovers in between. You ever try to eat a slice of meatloaf sandwiched in matzo? Not a pretty picture. Not to mention, messy.

Manischewitz, the kosher foods company, used to put out a collection of Passover recipes every year. You’d get this big, fold-out flyer containing a list of recipes and suggested menus, for free with your Passover foods order from your local grocery store. My mom collected those things religiously every year. In fact, I think she still has the originals.

One year, appeared a recipe for Passover Rolls. They were made with matzo meal and eggs, and the answer to every Jewish kid’s lunchbox prayers! I still make them every year, but now that whole wheat matzo meal has become available, I use it half-and-half with regular matzo meal, trying to offset a little bit all that fat from the eggs and oil. Still, for the one week, a darned acceptable substitute for bread.

Passover Rolls (adapted from a 1960′s Manischewitz recipe)

Ingredients:

1 cup matzo meal
1 cup whole wheat matzo meal
1/2 teaspoon salt
1/2 teaspoon white sugar
1 cup water
1/2 cup vegetable oil
4 eggs

Method:

Preheat oven to 375º F (190º C). Lightly grease a cookie sheet or line with a silicone baking mat.

In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.

Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.

Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.

Bake for about 50 minutes, or until golden brown and delicious.

Notes:

I’m not mentioning yield here, because you can make these into any size or shape you please, from dinner roll size to hamburger roll size. The baking time indicated is for roughly in between, but is a good guide. Adjust accordingly.

As with all breads, they’re done when they sound hollow when you tap the bottoms with your fingers.

Print this post for your Moleskine journal!

Passover starts tomorrow (Monday) night, beginning a week of probably the most food-centric holiday on the Jewish calendar.

To mark the passing of our ancestors from bondage to freedom, and the haste in which that was accomplished (read your Exodus, people… No, the Bible, not the Leon Uris novel!), we are prohibited from eating anything leavened. No yeast breads, no cakes or cookies with baking powder in them. In fact, we can’t even use flour that hasn’t been strictly supervised in its milling and processing by trained rabbis, to make certain that it hasn’t come into contact with anything that might have inadvertently begun the rising process. So, no flour.

While our kosher food companies have worked diligently over the years to provide us with acceptable options and alternatives, there’s no getting around one thing: If you’re going to get through Passover, you’re going to break a lot of eggs. Literally. Eggs are the primary source of the lightness and rise of just about every baked good we prepare this coming week, so don’t schedule a cholesterol screening till, oh, I don’t know, maybe the end of April!

Did I say Passover is a food-centric holiday? Maybe I should have said, egg-centric. (Get it? Fine. Never mind, then.) I’ve warned you – so don’t flip out when you see all the eggs in anything I post over this coming week!

Let’s begin with the iconic Sponge Cake. There’s nothing like a slice of light and fluffy Sponge Cake, torn into hunks and dipped into your glass of sweet Passover wine, to finish off a big meal, like a Passover Seder! This recipe is my annual go-to, and I’ll give you a couple of notes at the end.

Passover Sponge Cake

Ingredients:

9 eggs (at room temperature & separated)

1 1/2 cups sugar (divided)

1/4 cup lemon juice

2 tsp. finely grated lemon zest

1/4 tsp. salt

1/2 cup matzo cake meal

1/2 cup potato starch

Method:

Preheat oven to 325º F. Prepare a tube pan by greasing and “flouring” with some of the cake meal. Alternatively, if your pan has a flat bottom, line the bottom with a piece of parchment paper, cut to fit.

In a large bowl, at increasingly high speed with an electric mixer, beat the egg whites till soft peaks form. Add 3/4 cup of the sugar and salt, and continue beating until very stiff peaks form.

In another large bowl, beat the egg yolks with the remaining 3/4 cup of sugar, until thickened and lemon-colored. Beat in the lemon juice and lemon zest. Fold into the egg whites along with with the matzo cake meal and potato starch, making sure that everything is completely blended.

Pour the batter into the prepared pan and bake for about one hour, or until a cake tester or wooden skewer, comes out clean. You may need to add up to another 15 minutes baking time, depending on your oven.

Invert the cake over a rack to cool completely before removing from the pan. It may remove itself, but if it doesn’t, just run a thin-bladed utensil, such as a knife or cake spatula around the outside edge and around the tube.

Notes:

You can substitute any citrus for the lemon. Orange juice is quite nice, and this time, I used lime.

To lighten up the sugar content (I know. At this point, why bother?), I also substituted Splenda for Baking for the sugar.

Save some $$ and do what I did: Buy a bulk package of the Splenda and in a zip-top storage bag, measure out a one-to-one ratio of Splenda and sugar, and mix vigorously. Make sure to shake up the bag before every use, as sugar is heavier than Splenda and will settle to the bottom.

Happy Passover, everyone!

Print this post for your Moleskine journal!

First, I want to thank Lettergirl of Not Going Postal for that awesome award you see just to the right, there, in my sidebar. She wrote the sweetest post back on March 26th (my 20th wedding anniversary, coincidentally!) and I didn’t see it until over a week later… I’m such a doof! Mmmwah! You have totally become part of my life’s mosaic, as well – for your perspective, your humor, and your writing (the dogs on Twitter…. shnork!)

In that same spirit, I’m passing it on to two of my other favorite bloggers, Miz Shoes of Girlyshoes (who I don’t think “does” awards, but is getting it anyway) and Michelle of Rambling Woods (who I think has received this before from someone else, but hey, more’s better, right?). Thank you for your broad shoulders and your enterprising spirits. I never fail to learn something from both of you.

Okay. Sap’s over!

In my continuing commitment to lighten up – (Hah! couldn’t fool you, could I? Okay, in light of my new quest to make healthier food choices – there. How’s that?) – I’m working on adapting some old Passover favorites to our present circumstances (see earlier posts). This one works:

WHOLE WHEAT PASSOVER ROLLS

INGREDIENTS
. 1 cup matzo meal
. 1 cup whole wheat matzo meal **
. 1/2 teaspoon salt
. 1/2 teaspoon white sugar or Splenda for Baking (regular Splenda may also be used, but only use 1/4 teaspoon)
. 1 cup water
. 1/2 cup vegetable oil (can’t escape this one, but at least use one of the “healthier” oils, like olive, canola, or even cottonseed)
. 4 eggs or 1 cup liquid egg substitute

DIRECTIONS
. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet with cooking spray, or line a cookie sheet with Reynolds Release foil.
. In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
. Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Add eggs and mix well. Let stand 15 minutes.
. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
. Bake at 375 degrees F (190 degrees C) for about 45 minutes.

Makes about 13 – 14 2 ounce rolls. If you’re not counting calories or carbs, you can make them twice the size, if you prefer, but bake them about 50 minutes.

**They’re actually selling this in the stores now – at least for Passover. But if you can’t find it: To make 1 cup whole wheat matzo meal, break 4 whole wheat matzos into small pieces and run through the food processor for several minutes, until the consistency of regular matzo meal. You may have to do this in a couple of batches.

I’m still working on the Sponge Cake.

In other news, my thyroid scan turned up negative. Now the doctor wants another blood test. Yeesh. Give up already, will ya?