| A Heaping Scoop |

A Heaping Scoop: Issue 789

In a Nutshell:

Roasted Eggplant Salad

Place sliced eggplant (peeled or unpeeled) on a baking sheet. Drizzle generously with oil, and do not add salt yet! Roast at 425°F (220°C) for 30–40 minutes. Transfer to a plate. Sprinkle with salt, pepper, and garlic. Add fresh squeezed lemon juice, parsley, and toasted nuts of your choice.

—Chanie Nayman

Pro Tip!

Having a Chol Hamoed BBQ? To oil my gas grill grates without a flare up, I preheat the grill, turn it off, spray with Pam like a civilized person, and turn the flame back on. You’ll get a little smoke but worth skipping the shmattehs/onions soaked in oil!

—Michal Frischman

Just Sayin’

What is the most ordered dish from your Pesach catering business?

The most popular is my overnight corn beef (recipe in Perfect Flavors), and the next most popular dish is biscotti (recipe in Perfect For Pesach).

—Naomi Nachman

Review It!

Kitchen Fave

Since I can’t kasher my milchig convection oven, I have a small dairy oven that fits a 9x13 pan that I use for dairy on Pesach. I make Brazilian cheese bread in it by the dozens (made with milk, butter, cheese, tapioca starch, and salt). I also use it for matzah lasagna and ladyfinger French toast. Basically, we wouldn’t be able to eat milchigs for the entire eight days without it.

—Chaia Frishman

FT, help me!!

What’s your trick to the most efficient Pesach crepes?

A good crepe pan and perfect stove temperature are key! I keep two pans going at once (my aunt can work with four!). Brush a small amount of oil in the pan every three to four crepes. As soon as the egg sets, flip it (I find it helpful to wear gloves so I’m not constantly burning my fingers), and after a couple more seconds slide it out onto a plate.

—Faigy Grossmann

What’s your #1 Pesach breakfast item?

My matzah granola, which is seriously out of this world, is definitely a number-one Pesach breakfast in my house — either in yogurt or in a bowl with milk or just plain.

Place 3 round shemurah matzos in a large bowl and crush into very small pieces. Add ½ cup honey, ½ cup oil, ½ cup slivered almonds, ½ cup cashews, ½ cup pecans, ½ cup shredded coconut, and 1½ tsp cinnamon, and mix well. Spread onto a lined baking sheet and bake at 275°F (135°C) for 45 minutes, stirring once during baking time. Remove from oven and let cool. Add ½ cup raisins and/or chocolate chips. Enjoy!

(Note that the brachah is mezonos.)

—Estee Kafra


(Originally featured in Family Table, Issue 789)

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