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Need a quick nosh during Passover?
These crispy potato bites do the trick. I haven’t met anyone who doesn’t like them. In fact they remind me of franks-in-blankets, the kind of tidbit people don’t want to admit they love, but they actually love them so much they eat more of them than they would ever guess.
I make these potato bites ahead and reheat them when needed (defrosted, 400 degree preheated oven for about 8-10 minutes) — although I have seen members of my clan eat them cold, saving me the trouble of washing a baking sheet.
They’re not just for Passover, btw. I serve them for sports events (like Superbowl) and other times that I’ve got a small crowd coming over.                   

Crispy Potato Bites
 
12 ounces Yukon Gold potatoes, peeled and cut into chunks 
1/4 cup chopped fresh chives
1 tablespoon chopped fresh rosemary
1 large egg
2 tablespoons vegetable oil
2 tablespoons matzo meal
1/2 teaspoon Passover baking powder
salt and freshly ground black pepper to taste
 
Preheat oven to 400 degrees. Lightly grease 16-18 mini muffin tin cups (or use cooking spray). Shred the potatoes in a food processor, scoop the shreds, replace the shredding disk with the S-blade and return the shredded potatoes to the workbowl. Chop the potatoes until they are small pieces. Squeeze excess liquid out of the potatoes. Place the potatoes in a bowl. Add the chives, rosemary, egg, vegetable oil, matzo meal, baking powder and salt and pepper to taste. Mix the ingredients thoroughly to blend them completely. Spoon equal amounts of the potato mixture into the mini muffin cups. Bake for 25-30 minutes or until crispy and golden brown. 
 

Makes 16-18

Need a quick nosh during Passover?

These crispy potato bites do the trick. I haven’t met anyone who doesn’t like them. In fact they remind me of franks-in-blankets, the kind of tidbit people don’t want to admit they love, but they actually love them so much they eat more of them than they would ever guess.

I make these potato bites ahead and reheat them when needed (defrosted, 400 degree preheated oven for about 8-10 minutes) — although I have seen members of my clan eat them cold, saving me the trouble of washing a baking sheet.

They’re not just for Passover, btw. I serve them for sports events (like Superbowl) and other times that I’ve got a small crowd coming over.                   

Crispy Potato Bites

 

12 ounces Yukon Gold potatoes, peeled and cut into chunks

1/4 cup chopped fresh chives

1 tablespoon chopped fresh rosemary

1 large egg

2 tablespoons vegetable oil

2 tablespoons matzo meal

1/2 teaspoon Passover baking powder

salt and freshly ground black pepper to taste

 

Preheat oven to 400 degrees. Lightly grease 16-18 mini muffin tin cups (or use cooking spray). Shred the potatoes in a food processor, scoop the shreds, replace the shredding disk with the S-blade and return the shredded potatoes to the workbowl. Chop the potatoes until they are small pieces. Squeeze excess liquid out of the potatoes. Place the potatoes in a bowl. Add the chives, rosemary, egg, vegetable oil, matzo meal, baking powder and salt and pepper to taste. Mix the ingredients thoroughly to blend them completely. Spoon equal amounts of the potato mixture into the mini muffin cups. Bake for 25-30 minutes or until crispy and golden brown.

 

Makes 16-18

Dear Ms Fein, i recently made your new and improved sponge cake that was on the Jewish Week email blog last week. It was really delicious, but I had some problems with folding in the sifted cake meal and potato starch as the last step of the mixing. It left clumps in the batter and I had a hard time breaking them up. Is that the order of mixing and if so, how do you avoid the clumps. Thanks so much. The entire family loved this cake!Thanks, Connie Putterman, Toronto

Asked by
cputterman

This can be a problem with sponge batter. First use a whisk to completely blend the matzo meal/potato starch. Add that mix in small amounts and use a very large rubber spatula to fold it in. Don’t add more until the first batch is blended in. Fold means to use the spatula and turn the moist egg mixture and meal/starch mixture over and over onto itself until the batter looks uniform. Good luck! Glad you liked the cake. So did we!

http://www.thejewishweek.com/food-wine/recipes/new-improved-sponge-cake-passover

Every year I buy a kitchen’s worth of Passover ingredients and most of it gets eaten, except for the matzo farfel. I know you can use matzo farfel for stuffing, matzo brei, granola and other foods. But I don’t. A few family members like it cooked like oatmeal, for breakfast, but that’s about it. So I always have a lot left over.
Last year I decided to experiment a bit and see how I could use matzo farfel to advantage.
Fattoush, a light and refreshing salad, was a big winner. 
The word fattoush means “crumbled bread” in Arabic and the salad is pretty basic — seasonal vegetables such as tomatoes, cucumber and greens mixed with toasted flat bread.
During the year it’s a good way to use up stale bread. During Passover, matzo farfel is perfect.                                                                                                                                                                                                                                        


Matzo Farfel Fattoush
 
2 cups matzo farfel
6 tablespoons olive oil
3 cups shredded Romaine lettuce (6-8 large leaves)
2 medium tomatoes, chopped 
1 medium cucumber, chopped 
1 ripe avocado, peeled and chopped
1/2 medium red bell pepper, deseeded and chopped
2-3 scallions, chopped
1/2 cup chopped parsley 
1/4 cup chopped mint 
1/4 cup lemon juice
salt and freshly ground black pepper to taste
 
Preheat the oven to 350 degrees. Place the farfel on a baking sheet. Pour 2 tablespoons olive oil over the farfel and toss, coating all the pieces. Bake for about 15 minutes, tossing the farfel occasionally, or until it is lightly browned. Remove from the oven and let cool. Place the lettuce shreds, tomatoes, cucumber, avocado, bell pepper, scallions, parsley and mint in a bowl. Mix the remaining 4 tablespoons olive oil and the lemon juice together. Pour the dressing over the salad, sprinkle with salt and pepper to taste and toss the ingredients. Add the toasted farfel, toss again and let rest for a few minutes before serving.
 
Makes 8 servings

 

Every year I buy a kitchen’s worth of Passover ingredients and most of it gets eaten, except for the matzo farfel. I know you can use matzo farfel for stuffing, matzo brei, granola and other foods. But I don’t. A few family members like it cooked like oatmeal, for breakfast, but that’s about it. So I always have a lot left over.

Last year I decided to experiment a bit and see how I could use matzo farfel to advantage.

Fattoush, a light and refreshing salad, was a big winner. 

The word fattoush means “crumbled bread” in Arabic and the salad is pretty basic — seasonal vegetables such as tomatoes, cucumber and greens mixed with toasted flat bread.

During the year it’s a good way to use up stale bread. During Passover, matzo farfel is perfect.                                                                                                                                                                                                                                        

Matzo Farfel Fattoush

 

2 cups matzo farfel

6 tablespoons olive oil

3 cups shredded Romaine lettuce (6-8 large leaves)

2 medium tomatoes, chopped

1 medium cucumber, chopped

1 ripe avocado, peeled and chopped

1/2 medium red bell pepper, deseeded and chopped

2-3 scallions, chopped

1/2 cup chopped parsley

1/4 cup chopped mint

1/4 cup lemon juice

salt and freshly ground black pepper to taste

 

Preheat the oven to 350 degrees. Place the farfel on a baking sheet. Pour 2 tablespoons olive oil over the farfel and toss, coating all the pieces. Bake for about 15 minutes, tossing the farfel occasionally, or until it is lightly browned. Remove from the oven and let cool. Place the lettuce shreds, tomatoes, cucumber, avocado, bell pepper, scallions, parsley and mint in a bowl. Mix the remaining 4 tablespoons olive oil and the lemon juice together. Pour the dressing over the salad, sprinkle with salt and pepper to taste and toss the ingredients. Add the toasted farfel, toss again and let rest for a few minutes before serving.

 

Makes 8 servings