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Savory Matzo Brei with Asparagus and Smoked Salmon

Savory Matzo Brei
Asparagus, Smoked Salmon, Onion, Fennel
Sour Cream and Fresh Dill

We eat matzo (unleavened bread) on Passover to remind us of our ancestors’ Exodus from Egypt. Leaving in such a haste, they could not wait for bread to rise. Additionally, matzo is the “bread of affliction” – the food of slavery, it reminds us to be humble and to appreciate our freedoms.

Jett is 10 years old. The morning after our Seder for the first night of Passover, he had Matzo Brei for breakfast. Matzo, butter, eggs with a pinch of salt…and sugar! My cute nephew proclaimed it to be “awesome.” I simply sautéed the water-softened matzo in butter, then added eggs and scrambled it together. I served him the sugar on the side, so he could sprinkle his Matzo Brei with just the right amount. Turns out he likes it pretty sweet, no surprise.

This had me thinking about an adult version of Matzo Brei, a savory rendition celebrating springtime. No vegetable screams spring more than asparagus, and paired with smoked salmon, onion, fennel, dill, and sour cream – the adult version turned out “awesome” as well!

Matzo Brei Recipe

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Chili Chocolate Brownies with Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel

Korean Influence Chili Chocolate Brownies
with
Gochugaru, Ginger, Sesame Seed, Olive Oil, Fleur de Sel

Gochugaru is a Korean red chili powder that is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried red peppers. Korean chili plus a fruity California olive oil and the sharp, exotic flavor of ground ginger come together in this fusion brownie that is an intense spicy grown-up dessert.

Gochugaru Brownie Recipe

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Baked Sweet Potato, Salted Caramel Puffed Rice Noodle Topping

Baked Sweet Potato, Salted Caramel Puffed Rice Noodle Topping

Why not add a touch of whimsy to tonight’s dinner? Baked potato, ok. Baked sweet potato, even better. Baked sweet potato topped with a tangled nest of puffed brown rice vermicelli and drizzled with salted caramel, wow!

Puffed vermicelli (skinny rice noodles) are rather neutral in flavor (with a slight popcorn-y essence), fried in peanut oil for just a few seconds, the rice noodles puff up into light crisp nests. Seasoned with a bit of sea salt, they add a delightful crunch to the baked sweet potato. But to take it over the top, caramel sauce is drizzled over the puffed noodles, then it’s sprinkled with fleur de sel.

Who is going to resist a steaming orange-hued baked potato studded with butter and vanilla yogurt, seasoned with salt and pepper, then topped with sweet and salty flavors and a crunchy light-as-air garnish???

Baked Sweet Potato with Salted Caramel Puffed Vermicelli Recipe

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Fabulous Filipino Chicken Adobo

Fabulous Filipino Chicken Adobo

I make chicken adobo, a lot. It is one of my go-to dishes when serving a crowd. And it is an easy one-skillet dish for weeknight dinner. While my method is somewhat traditional, my garnish is not. We love the flavor of the chicken and sauce with white fluffy rice, but I think it needs a little bit of fresh green flavor and a little crunch. So I garnish with sliced scallions, cilantro, radish sticks, and toasted sesame seeds.

Filipino Chicken Adobo Recipe

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Halloumi “Grilled Cheese” Salad, Savory Meyer Lemon Whipped Cream

A “Grilled Cheese” Salad

Halloumi Cheese, Foraged Garden Herb Salad
Violas, Nasturtium Flowers, Nasturtium Whorls, Meyer Lemon Wheels
Tempeh Croutons, Roasted Sunflower Seeds
Savory Meyer Lemon Whipped Cream

This primavera-is-right-around-the-corner-salad was inspired by a stroll through my garden. All of a sudden it seems that the herbs and flowers are perking up. Meyer lemons are in full swing. Additionally, my friends over at Food Network are featuring “Grilled Cheese” this week. I wanted my contribution to be a low-carb version of grilled cheese – queue up Halloumi – a semi-hard, brined goat/sheep milk cheese originally from the island of Cyprus, with a high melting point that makes it perfect for grilling.

The salad is meant to be nibbled, shared, perhaps as an appetizer. Take a bite of cheese with a bit of herb, or flower petal, crouton, or greens with a delicate swipe through the savory Meyer lemon whipped cream. It’s quite delightful. Halloumi is often garnished with mint, so be sure to try that flavor combination.

Years ago, I made a Meyer lemon cream dressing adapted from Chef Suzanne Goin. Here, I turn that dressing into a thicker sauce to serve on the side as a dip rather than as vinaigrette-style.

Grilled Halloumi Cheese Salad, Savory Meyer Lemon Whipped Cream Recipe

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