we have passover cake and cookies, just not oreos and non-pesach cake...
and not all those girl scout cookies that are hiding in the garage.
We did have a nice flourless chocolate cake the other night.

I made some tasty hash with leftover smoked brisket and roasted potatoes from Seder, but it's all gone now. We've made some real converts to smoked brisket for Seder in my family (this was the second year in a row we served it).

Zelda's Sweet Shoppe in Skokie has all its Passover goodies marked down.

LAZ wrote:Six more days of Passover to go, and I'm already running out of ideas. This year we have a houseguest who isn't Jewish -- last night I served him his very first matzo balls! -- so typical makeshift meals like gefilte fish with salad and matzo won't do.

My go-to's are lox and cream cheese omelets (add chopped lox/smoked fish right at the end so they don't cook), quinoa tabouleh and brisket/corned beef hash with a fried egg on top. The lox omelet and hash are my non-Passover go-to's, come to think of it.

Tonight is chicken salad courtesy of the boiled soup chicken, the last of the chopped liver, finish the compote (mandatory) and a large salad. Tomorrow is salmon patties. Thursday is daughter #2's birthday, so she's requested eggplant parmigiana ala p'seach. Saturday night can't get here quick enough...

I've had some really wonderful passover dishes, 40 clove garlic chicken, stuffed zucchini, zucchini souffle.... I go through my recipes before passover and figure out which ones can be used for passover also. Ancient Harvest had a kosher for passover run that was supervised and I saw a recipe for Quinoa risotto on the Shiksa in the Kitchen blog. A friend made a great granola from matzoh and a great vegetable dish that had cashews in it.

bkrn22 wrote:Ancient Harvest had a kosher for passover run that was supervised and I saw a recipe for Quinoa risotto on the Shiksa in the Kitchen blog.

If you squint a little quinoa can decently fill in for bulgur in taboulleh or rice in rice pudding and maki (of sorts).

Stuart Morginstin of Danzinger Catering provides food for the Passover program at The Arizona Biltmore and uses quinoa for maki rolls. He said they're a huge hit.

Matzo-meal latkes from Ina Pinkney's recipe. She says they make grown men cry. I wouldn't go that far, but I regretted not making a double batch.

Looking forward to bread tonight, though!

Here are 20 things you can do with matzah
http://www.youtube.com/watch?v=xMSEFCQCKPo

Bumping this thread, in case anybody has some new ideas. This year, I'm particularly looking for some make-ahead dishes.

Also, matzo was on sale for $5 for five pounds with a free jar of gefilte fish, and I have way more than I'm going to be able to use for routine purposes, so ideas for things that use up a lot of matzo would be good. I have already made matzo toffee crunch and matzo baklava and I'm planning to do some imberlach. I've seen recipes for matzo balls made with matzo sheets instead of meal, but it sounds like they'd be sinkers and I prefer fluffy.

Matzo toffee crunch.

Edited to remove photo due to new LTHForum Terms of Service.

Mariano's in Arlington Heights had Streit's one pound package for $4.29, and a box of five one pound packages - same brand - for $3.99.
Go figure. I think this treat the local food pantry may get at least three from me.

Well, we've certainly come a long way from the matzo shortage of 2008.

Ha. I bought two 5-lb. boxes of Yehuda matzah at the Jewel at Howard & Kedzie for $2.99 each. I usually need about 6-7 lbs. during the holiday, but one-lb. boxes were $1.89, so it was much cheaper to buy 10 lbs. My daughter asked for 2 boxes to take back to college, and I may try to foist a box on work colleagues for whom matzah is only an occasional treat. And we have a few waifs attending Seder whose care packages of leftovers may include a box as well.

My family does make matzah balls from whole sheets. They are firm but much tastier, in my opinion, than many fluffy ones made from only matzah meal. They are not hard or dense--more al dente, if that makes sense. The texture and color is more varied than those made only from meal. My brother, our family's matzah ball maker, is so opposed to using matzah meal that he strives to use little or no meal to bind the dough. I can post a recipe of sorts if anyone is interested.

EvA, please do!

This is from a family recipe booklet I did a few years ago as a Hanukkah present for the family. My description of our childhood Seders where the style of these matzo balls was debated is here.

German-Style Matzo Balls

Most recipes for matzo balls follow the ubiquitous instructions on the back of the Manischewitz box of matzo meal. My grandmothers made their matzo balls with a bit more heft and used whole matzos. I like to think of them as al dente as opposed to the fluffy, airy kind so often seen elsewhere. This recipe has been refined by my brother over a number of years.

Ingredients

1 box (1 lb.) + 2 regular (not tea) matzos (≈16 matzos)
2 medium to large onions
8 – 10 tablespoons (¾ cup) chicken fat, or use butter for vegetarians
¾ - 1 cup chopped parsley
10 eggs, beaten
Seasonings to taste: salt, pepper, garlic powder, paprika, celery salt, nutmeg, ginger
Small amount of matzo meal, if necessary


Instructions

Soak matzos in warm water until soft, about half an hour. Let drain in colander and then squeeze excess water out.

Sauté onions in chicken fat or butter in large frying pan until brown. Add about half the parsley. Then add matzos to the pan and cook until the mixture scrapes clean from the pan. The goal is to evaporate most of the moisture. Transfer to a bowl and let cool.

Add beaten eggs, remainder of parsley, and the seasonings. If mixture seems very wet, add a small amount (maybe a tablespoon or two) of matzo meal. If possible, refrigerate mixture overnight, which should eliminate the need for matzo meal.

To make balls, have a bowl of very cold water (use ice) and wet your hands frequently in it. Make balls about golf ball size. To cook immediately, boil in salted water or broth until they rise to the top (about 5 minutes). To freeze, place the balls on waxed paper on a cookie sheet and put in freezer; transfer to a freezer bag when they are frozen solid.

Makes about 45 balls.

Things that have been successful so far this year.

Matzo toffee crunch (pictured upthread)
Matzo baklava
Matzo kibbe

LAZ, will you post a recipe for the matzoh toffee crunch? It looks exactly like what I ate at the Seder at my son's house this year (son had not made it or I would get recipe). I've never been fond of chocolate covered matzoh, but the toffee crunch version was absolutely addictive. Only the greatest self-restraint kept me from making a total pig of myself.

Crafting a Kosher Cocktail During Passover Takes Creativity

http://www.wsj.com/articles/crafting-a- ... 1461262321