HUNGRY GERALD

Yes, it’s the Jewish Passover season when Jews throughout the world celebrate the escape from Egyptian bondage and the journey to The Promised Land. So, observing the basis of many Jewish holidays: “They tried to kill us. They failed. So, let’s eat.”, feasting is obligatory at the Seder (ceremonial Passover meal) and throughout the holiday. Matzos (a recognition of the unleavened bread the Jews took with them in their haste to leave Egypt) are a Passover staple. HG believes the only good use of matzos is in matzo brei. Simple dish. Matzos are softened in cold water. Then drained and the excess water is gently squeezed out. HG’s Mom added some fried onions to the mix (HG leaves them out). The matzos are added to a bowl of beaten egg. Mixed well. Scoops go into a pan of sizzling butter or canola oil (Mom sometimes used chicken fat). When the bottom of the matzo pancake sets and browns, it is turned over. A dusting of kosher salt and grinds of black pepper. Sour cream or cottage cheese on the side. Jews of Polish extraction usually like things sweet so they have their matzo brei with jam or honey (“Feh!!” exclaims HG). Delightful breakfast whether served sweet or savory. Moroccan Jews make their own version of matzo brei: Solda. Chopped onions are sizzled in olive oil. When transparent, chopped tomatoes are added with salt, pepper, turmeric, smoked paprika and cayenne. Water is added to the sauce and when boiling, broken up matzos are added to the sauce. Simmered until the matzos absorb the sauce. HG serves this with Greek yogurt flavored with a bit of olive oil and pinches of cumin, sumac and zaatar. Plus lemon juice. Top the solda with some fried or poached eggs. Green salad on the side and you have a festive dinner.

Passover is here and that means, among many other things, that it’s time for one of HG’s favorite breakfast treats: matzo brei (pronounced bry..rhyming with dry). Here’s the classic recipe: Beat two eggs with salt and pepper. Break up two whole matzos into small pieces. Soak the pieces in cold water for a few minutes until soft. Drain and gently squeeze out the water. Drop the pieces into the beaten eggs. Heat a mixture of butter and vegetable oil until it sizzles. Cook the matzo/egg mixture under low heat for a few minutes until the bottom sets. Turn over and brown the other side. Serve hot. (This is from Claudia Roden’s wonderful “The Book of Jewish Food.”) Mrs. Roden says this quantity is enough for two but HG could easily knock it off himself. Indeed, he is Hungry Gerald. HG , irreverently, likes to top off the matzo brei with some thick cut, natural bacon. Don’t tell the Rabbi. Ah shandeh!! (a shame, a disgrace).