Spring Matzo Kugel By a Meal and a Spiel
We are so excited to share a recipe from the very awesome Los Angeles cooking school, Meal and a Spiel! It’s perfect for Passover, breakfast the morning after, and leftovers following that! You simply will love this recipe that so beautifully embodies Spring!
Most savory kugels call for at least twice as many eggs as I use and twice as much matzah. However the notion of eating all that AFTER the Hillel sandwiches, AFTER the gefilte fish, AFTER the matzo ball soup is just too much. We are celebrating liberation from slavery- let’s not re-enslave ourselves with a matzah-rock of indigestion!
Light and refreshing, this matzo kugel rings the flavors of spring. A combination of onions, vegetables and herbs are used to accentuate the flavors that will embody Spring at your Passover table, far beyond the parsley on your seder plate. By all means, this makes a wonderful dish to eat throughout the week of Passover. It’s like a frittata with less eggs, so try it for breakfast too!
Bristol Farms has a large offering of organic produce, which I used entirely for this recipe. The more organic you go, the more “spring” you add to your kugel.
Asparagus, Pea and Spring Onion Matzo Kugel
- 4 pieces matzah (gluten-free matzah works well too!)
- 2 cups chicken or vegetable broth, preferably homemade (heated and be sure it is salted to taste)
- ⅓ cup + ⅓ cup extra virgin olive oil
- 2 large yellow onions, or 3 smaller ones, thinly sliced into rings, and then those rings into quarters
- Two leeks, slices into thin rings, white and light green parts only
- One bunch scallions, sliced thinly, white and dark green parts
- 2 teaspoon kosher salt
- 3 large garlic cloves, finely chopped
- 1 pound fresh asparagus
- 1 pound frozen peas
- 2 eggs
- 2 egg whites
- 2 handfuls flat leaf parsley
- 1/4 cup chopped chives, from 1 bunch
- 70 grinds of the pepper mill- yes, that much
- Preheat oven to 400F.
- Prep the Matzah:
Place matzahs on a baking sheet and dry out in oven, for 6 minutes. Place in a bowl and pour hot broth over. Mash down and let sit while you prep the onion and the artichokes.
- Caramelize the Onions: Place a large frypan over medium high heat for about 5 minutes until hot. Add 1/3 cup olive oil and the onions and cook until onions begin to really brown, a good ten minutes or more. Then lower heat to medium, add the leeks, stir, and cook for another 10 minutes until onions are nice and sweet. Add scallions stir, and cook until scallions are softened. Remove from pan and set aside.
- Prep the Asparagus and Peas:
Remove the tough bottom ¼ of the asparagus and cut the spears into ¼ inch pieces. In the same pan as the onions, over medium high heat, add the rest of the olive oil, followed by the garlic, asparagus and peas. Stir well and once it gets a nice sizzle at the 2 teaspoons salt. Cook for about 20 minutes, lowering the heat to medium. When done, toss in the parsley and chives and off the heat..
- Mix it up:
Put the matzo/broth into your food processor and blend into well mixed. Place the mush into a large mixing bowl. Now add half of the asparagus/pea mixture and half of the onions to your food processor and pulse until finely chopped, almost but not quite a paste. Add to the mixing bowl with matzah.Now add the eggs and egg whites to the food processor and “beat.” for a minute. Add to mixing bowl. Add the rest of the asparagus/pea mixture to the mixing bowl, grind in pepper and mix the whole mixture together.
- Lower oven temp to 350 F.
- Place contents in a greased casserole (about 9x 9 or thereabouts) and bake for 50-60 minutes or until a toothpick comes out clean. (time will depend on how thick the casserole is.)
- Serve hot, at room temp or cold.
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For more recipes from from Meal and a Spiel, go to: www.mealandaspiel.com