As much as I love Matzo Brei (recipe included!), it feels good to be back baking this week. Visiting my parents in Brooklyn, where I grew up, also reminded me how much I love living in Kingston. Even just a couple days away had me yearning for the space, quiet, and community we have here.
The bagels are better, though.
Well, I can say now that I’m trying to rectify that situation.
This Saturday (3/7/18) there will be bagels and bagel sandwiches at Rough Draft starting at 11 AM. Rough Draft is open at 9 AM and there will be bread ready for pickup at opening, but bagels will be coming out a little bit later. Not only will there be the classics (cream cheese, butter, etc) but I’m working on some limited specials. Come through and enjoy a coffee and the best bagel in town.
This Weeks Loaf: Upstate Levain + Seedy Wheat
Going forward, we will always have Upstate Levain or Kingston Country every weekend. Upstate Levain has a lot of the same character as Kingston Country, but with a hefty dose of NY grown and milled Whole Wheat flour. This gives the bread a ton of flavor, but also a slightly less open crumb. To me, this is the ideal toast bread - slather it with your preferred schmear.
Seedy Wheat (pictured) is our take on a seeded multi-grain pan loaf. It is packed with a variety of whole wheat including some Rye flour, and a ton of different seeds (Sunflower, Pumpkin, Sesame, and Flax). It retains a great sour flavor and some texture from the seeds. Perfect for a cheese plate or with a couple slices of avocado.
Recipe: Matzo Brei
This recipe has nothing to do with bread. In fact, it is explicitly a recipe to make when you don’t have bread, but are in the throes of Passover, and are surrounded by Matzo. If you grew up in a Jewish household, chances are you ate some version of Matzo Brei every year. Some are sweet (like french toast) some are savory, like this one. If you’ve never had it, and are matzo-curious, this is a great, easy, and satisfying breakfast. I would eat it year round if Matzo wasn’t only really available part of the year. This is the one I was taught to make by my mother, who learned how to make it from my Grandfather Pop-pop.
The recipe can be extended to as many people as you want. Generally, it’s 1 egg to 1 piece of matzo.
- 6 large eggs
- 6 pieces of plain (ie not Egg) Matzo
- 2 small or 1 large yellow onions, sliced thinly
- 1 cup of kosher-style beef salami cut into 1/2" cubes (like Hebrew National) - optional
- Canola/Vegetable Oil
- Salt and Pepper
In a large bowl, crack the eggs and whip them until uniformly mixed. Add a 2 tbsp of water or milk and mix to combine. One at a time, break the pieces of matzo into the bowl into irregular pieces about the size of your thumb. Mix with the eggs so that the eggs cover the matzo, and the matzo is absorbing the egg mixture. Let it sit while you cook the onions.
Heat a large skillet and add about 1.5 tbsp of oil to the pan. When hot, add the onions and cook at high for a minute until they soften. Reduce the heat and continue cooking, flipping the onions on top of themselves until browned but not burned about 10 minutes. If you are using the salami, throw it in about halfway through cooking the onions, flipping it regularly so it browns on all sides. Depending on the type of the salami and how long you cook, it there might be a lot of grease in the pan now. Carefully, pour it all but about a tbsp out into a heatproof bowl or cup, leaving the onions and salami in the pan.
Turn the heat back up and dump in the egg/matzo mixture. Move it around quickly, combining with the onions and salami, and then spread it out so it covers as much of the pan as possible, then reduce the heat to low and cook for about 2–4 minutes without touching it, so that the bottom browns a bit and the eggs cook. Turn the heat back up to high and break up the eggs with a spatula, flipping quickly so all the sides are exposed to the heat and are cooked. Remove from the heat, turn out on to a plate, add a lot of fresh pepper and salt to taste.
Now Playing: Sidney Gish - No Dogs Allowed
File under teenage folk-pop that’s extremely fun to listen to. I heard about this album from All Songs Considered and then she kept popping up across all of my of my recommendations. This music is the definition of cute and witty, without being cloying.