Leftovers. Yum!
The host of our sedarim sent us home with plenty of goodies. Then the president of our synagogue, which had already provided us with a couple of meals from the not-so-local glatt kosher caterer, realized that the shul had far too many seder leftovers, and sent over even more goodies. We now have enough turkey and barbecued chickens to last us not only through the last two nights of Pesach (Passover), but also for about three Shabbatot (Sabbaths) thereafter. I suggested to my husband that we'd best skip buying any dairy cookies for a few weeks. :)
posted by Shira Salamone at 3:03 PM
8 Comments:
Meanwhile we are rejoicing that we have fewer leftover unopened pesach foods that we've had in years, possibly ever. We finally seem to have estimated correctly.
Ah, but you and Malka Esther know how to *cook*! The kitchen-challenged among us generally eat a lot better when someone else does the cooking. :)
Quite possibly this year's easiest and tastiest pesadik treat -- pizza (alternately known in my house as matzah pizzaiola or matzah parmagiana: make a batch of matzah brie in a 10" pan, speading out the matzah into a single round as evenly as possible. Cook on one side only. When edges are crisp and its starting to cook through, remove from pan to a cooking sheet. Spread a light coating of KP marinara sauce, and then cover with shredded mozzarella cheese (Shtark and other brands are KP all year round) and sprinkle with KP parmesan cheese. Place in over preheated to 400 until cheese melts/bubbles.
Slice and serve.
This is actually a very tasty meal with a salad.
Anon., I forgot to mention that we have a whole pan of matzah lasagna in our freezer, courtesy of our seder host. I think our host's recipe is: wet matzah, vodka sauce (a type of "pasta" sauce), cottage cheese (because it's, apparently, impossible to find kasher l'Pesach ricotta cheese), sliced or shredded mozzarella, and oregano (because the vodka sauce needs some "help"). I don't remember the order of the layering in its entirety, but I think matzah is the first layer on the bottom and mozzarella is the last layer on the top. We ate a ton of matzah lasagna at Yom Tov lunch at our seder host's apartment on the 1st & 2nd days, and it was delicious!
We had a delicious meat lasagna: wet matzah, vodka sauce, sauteed peppers and onions, pre-browned ground beef and precooked facon.
Larry, that sounds yummy! If I may make a suggestion, though, I think it might be wise to use the "facon" sparingly--I'm bettin' that "facon" isn't any healthier than the treif version, so you might want to reserve it for an occasional treat.
Given how much the facon costs, I don't think overuse will be much of an issue. :>)
Oy. Sometimes even fakes are expensive.
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