Chef Hedy Goldsmith, Michael’s Genuine Food & Drink, Miami, FL, Executive Pastry Chef, The Genuine Hospitality Group, Michael's Genuine Food & Drink, Grand Cayman, CI, Harry's Pizzeria, Cookbook, Baking Out Loud: Fun Desserts with Big Flavors, Clarkson Potter Publishers, Matza Brei, Fried Matzo (Matzo Brei) with Strawberry-Basil-Rhubarb Jam & Greek Yogurt Cheese, Matzah, Matzah Brei,
Fried Matzo (Matzo Brei)
with Strawberry-Basil-Rhubarb Jam & Greek Yogurt Cheese
Recipe courtesy of chef Hedy Goldsmith
This is a favorite Goldsmith family recipe, and really special to me. Fried Matzo in any form brings back sweet memories of Passover, but my family had four very different and specific ways of enjoying this dish, including this one with jam and yogurt cheese. From sour cream with a sprinkle of coarse salt to sautéed diced onions and garlic or fried pieces of kosher salami before adding the eggs, we never lacked in ways to reinvent this dish and neither should you. Feel free to experiment with different fix-ins for your Passover breakfast.
Serves 4
Ingredients
- 1/2 cup of Greek Yogurt Cheese (recipe below, should be made at least one day in advance)
- 1/2 cup of Strawberry-Basil-Rhubarb Jam (recipe below, should be made at least one day in advance)
- 4 Matzo boards, unsalted and broken into 2-inch pieces
- 4 eggs, extra large
- 1/4 teaspoon kosher salt
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons butter, unsalted
- Pinch of freshly grated nutmeg
Directions
1) In a large mesh strainer, place the matzo, turn on the hot water and allow the water to soak the pieces for a few minutes, to ensure that the matzo is completely soft.
2) Gently squeeze the water out of the matzo.
3) In a medium bowl, place the eggs, salt, milk and vanilla.
4) Whisk well.
5) Place a large sauté pan over medium heat for 2 to 3 minutes.
5) Add the butter, and once bubbling, add the nutmeg, then the egg and Matzo mixture.
6) Once it starts to set around the edges mix well with a spatula.
7) Keep mixing the cooked eggs from the bottom.
8) Once cooked, turn out onto plates and serve immediately with a light dusting of sugar.
9) Top with the yogurt cheese and jam.
What
Recipe for Fried Matzo (Matzo Brei) with Strawberry-Basil-Rhubarb Jam & Greek Yogurt Cheese from Hedy Goldsmith, the executive pastry chef at Michael’s Genuine Food & Drink and Harry’s Pizzeria.
Michael’s Genuine Food & Drink - Miami, FL
Chef Hedy Goldsmith | Matzo Brei Recipe
April 5, 2012
Photographs courtesy of Hedy Goldsmith | Michael’s Genuine Food & Drink
Cookbooks
Baking Out Loud: Fun Desserts with Big Flavors [buy]
MICHAEL’S GENUINE FOOD & DRINK - MIAMI
Design District
Contemporary American
130 Northeast 40th Street
Miami, FL 33137
T: 305.573.5550 (make a reservation)
Website:
HARRY’S PIZZERIA - MIAMI
Design District
Italian / Pizza
3918 North Miami Avenue
Miami, FL 33127
T: 786.275.4963
Website:
MICHAEL’S GENUINE FOOD & DRINK - GRAND CAYMAN
Camana Bay Town Dock
Contemporary American
47 Forum Lane, Suite 4103
Canella Court, Camana Bay
T: 345.640.6433
Website:
Strawberry-Basil-Rhubarb Jam
Recipe courtesy of chef Hedy Goldsmith
Yield
Makes 3 cups
Ingredients
- 1 cup ripe strawberries, finely chopped
- 1 1/2 cups rhubarb, finely diced
- 1/2 ounce fresh basil, whole leaves with stems on
- 1/3 cup fresh lemon juice
- Zest of 1 lemon
- 2 cups sugar
- 1 envelope liquid pectin
Directions
1) Place strawberries, rhubarb, basil, lemon juice and zest in a stainless steel saucepan over a low heat.
2) Stir while the the fruit begins to release juice, about 6 to 7 minutes.
3) Add the sugar and stir over a medium heat until evenly distributed.
4) Bring the mixture to a full rolling boil, and add the pectin to the saucepan and stir.
Allow to boil for 1 minute without stirring.
6) Remove the pan from the heat and pour into a stainless steel bowl.
7) Using a wide, shallow serving spoon, skim any foam from the jam.
8) Remove the basil.
9) Fill a larger stainless bowl with ice.
10) Set the bowl of rhubarb-strawberry mixture on top of the iced bowl.
11) Allow to cool stirring occasionally for 45 minutes to 1 hour.
12) Once cold place the jam in the fridge overnight in an odor-free container.
13) Keeps for up to 3 weeks.
Greek Yogurt Cheese
Recipe courtesy of chef Hedy Goldsmith
Yield
Makes 2/3 cup
Ingredients
- 16 ounces plain, non-fat Greek yogurt
Directions
1) To make the yogurt cheese, place several layers of cheesecloth over a fine strainer.
2) Place this securely over a bowl and add the yogurt.
3) You will lose about half to two-thirds of the volume once it drains.
4) One cup of yogurt will yield about 1/3 cup of cheese.
5) This process takes about 12 hours under refrigeration and should be made one day in advance.
6) I always make more than I need and store the extra for up to 1 week in the fridge.
7) Store in an odor-free container.
8) Greek yogurt cheese is super easy to make and has the texture of soft cream cheese.
