Chocolate Matzoh Cake/Squares

I have a distinct memory from childhood – when relatives from the US came to Montreal at Passover (Pesach), they brought chocolate covered matzoh – which was indescribably divine. I mentioned this to my cousin Rivka, who mentioned it to her friend Nechama – and while they couldn’t find what I remembered from so many years back, Nechama made me chocolate matzoh cake/squares.  I have not tried making this myself, but here is the recipe….and it is heavenly. (Incidentally, I found chocolate covered matzoh at the airport as I was leaving, and it is as good -- or better -- than my memory.)

 6-8 Matzohs

1/3 cup of milk

1 cup heavy cream

350 grams chocolate (preferably dark)

50 grams  (1/2 stick) sweet butter

• Dip each matzoh in milk to soften slightly.
• On a low fire, in a heavy saucepan, melt the chocolate together with the cream.
• Add the butter, so it melts into the chocolate mix 
• On a flat plate, lay down the first piece of matzoh.
• Spread it with the chocolate mixture.
• Then lay down the second piece of matzoh and repeat until all the pieces of matzoh are stacked and coated with chocolate. 
• Cover the top with saran wrap or waxed paper and weight it down by putting a few heavy books (or a heavy pot) on top for a few (2-3) hours.
• Transfer to the refrigerator to chill.
• Then cut with a sharp knife into small rectangles.

 

Shakshouka (Israeli)

At the home of my cousin Rivka in Tel Aviv – where I just spent the week of Passover (April 2014) – she asked me if I wanted Shakshouka for dinner (it’s often eaten as a breakfast/brunch dish), very popular in Israel. She was amazed I had not heard of it, though after she prepared it for me, I saw it on the menu in several Israeli restaurants.  It’s a delicious, easy-to- make one pan egg meal – not unlike Frittata (which my son introduced me to a few years ago). It is also easy to adapt to your taste, adding mushrooms, or asparagus, or whatever you fancy. This is the basic recipe.

1 tablespoon olive oil

½ onion diced

1 clove garlic, minced

1 medium green or red bell pepper, chopped

4 cups ripe diced tomatoes (or 28 ounces canned diced tomatoes)

2 tablespoons tomato paste

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

Pinch of cayenne pepper

Pinch of sugar

Salt and pepper to taste

5-6 eggs

½ tablespoon fresh chopped parsley, for garnish

• Sauté onion in a deep skillet until the onion begins to soften.
• Add garlic and continue to sauté until mixture is fragrant.
• Add bell pepper and sauté an additional 5-7 minutes until softened.
• Add tomatoes and tomato paste to pan, stir till blended.
• Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes until sauce starts to reduce.
• Taste the sauce and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshouka.
• Crack the eggs, one at a time, directly over the tomato mixture - making sure you don't break the yokes -- spacing them evenly over the sauce -- 4-5 eggs around the outer edge and 1 in the center.
• Cover the pan so that the eggs cook "over easy" on top of the tomato sauce for about 10 minutes.
• Garnish with chopped parsley.
• Serve with good crusty bread to sop up the sauce.