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Thursday, March 26, 2015

A Cure For The Chol Hamoed BluesPreheat oven to 350 degrees


It's that time of year again!  Passover is almost here.  We're all in the midst of the annual cleaning frenzy. We've all made at least one of many trips to the grocery, the butcher, the fish market. Pulled out our well used Passover recipes.  

Our cupboards have been cleaned and are now filling up with Passover staples.  Refrigerators have been emptied, except for one shelf.  Our Seder menus are planned.  Cooking can start when everything is spotless and every trace of chometz is gone.  

Now the question to be answered is what do we make for Chol Hamoed once the leftovers are gone.   Something different would be great!  Matzo pizza and cauliflower pizza are old hat.  How about a fantastic Potato Kugel Parmesan!  Really delicious with universal appeal.  Everyone will love it, vegetarians, carnivores, children, adults, grandparents.  Try it, you'll love it. 

POTATO KUGEL PARMESAN 

4 large Idaho potatoes 
1 medium onion
2 cloves garlic, well minced
2 eggs, well beaten 
1/4 cup matzo meal
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon grape seed oil
1 to 1 1/2 cups tomato sauce
2 cups shredded mozzarella cheese 
1/4 c Parmesan cheese
2 tablespoons grape seed oil for pan

Preheat oven to 350 degrees
Place oven rack in lower 1/3 of the oven
Place the 2 tablespoons of oil in a 9 X 13 pan and place in the oven to heat, creates a crisper bottom crust. 

Grate the potatoes and onion together, either on the large holes of a hand grater or in a food processor.   Place in a large bowl and add the garlic, eggs, matzo meal, Italian seasonings, salt pepper and the 1 tablespoon of oil.  Pour into the prepared pan, spread with a spatula until evenly distribute, and place in the oven.  Bake for 15 to 20 minutes until it is done and the top is browned and crisp. 

Remove from the oven and spread the tomato sauce evenly over the top.  Distribute the mozzarella cheese on top of the tomato sauce and sprinkle with the Parmesan cheese.  

Return the pan to the oven and bake until the sauce is hot and the cheese is melted and bubbly, about 7 minutes. 

Doubles easily. 

B' tayavon. A sissen Pesach. 


Sharyn Rosler (c) February, 2015



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