spring matzo kugel by a meal and a spiel

posted on March 27th, 2018 by Leslie Thomas

We are so excited to share a recipe from the very awesome Los Angeles cooking school, Meal and a Spiel! It’s perfect for Passover, breakfast the morning after, and leftovers following that! You simply will love this recipe that so beautifully embodies Spring!

Most savory kugels call for at least twice as many eggs as I use and twice as much matzah. However the notion of eating all that AFTER the Hillel sandwiches, AFTER the gefilte fish, AFTER the matzo ball soup is just too much. We are celebrating liberation from slavery- let’s not re-enslave ourselves with a matzah-rock of indigestion!

Light and refreshing, this matzo kugel rings the flavors of spring. A combination of onions, vegetables and herbs are used to accentuate the flavors that will embody Spring at your Passover table, far beyond the parsley on your seder plate. By all means, this makes a wonderful dish to eat throughout the week of Passover. It’s like a frittata with less eggs, so try it for breakfast too!

Bristol Farms has a large offering of organic produce, which I used entirely for this recipe. The more organic you go, the more “spring” you add to your kugel.

Asparagus, Pea and Spring Onion Matzo Kugel

• 4 pieces matzah (gluten-free matzah works well too!)
• 2 cups chicken or vegetable broth, preferably homemade (heated and be sure it is salted to taste)
• ⅓ cup + ⅓ cup extra virgin olive oil
• 2 large yellow onions, or 3 smaller ones, thinly sliced into rings, and then those rings into quarters
• Two leeks, slices into thin rings, white and light green parts only
• One bunch scallions, sliced thinly, white and dark green parts
• 2 teaspoon kosher salt
• 3 large garlic cloves, finely chopped
• 1 pound fresh asparagus
• 1 pound frozen peas
• 2 eggs
• 2 egg whites
• 2 handfuls flat leaf parsley
• 1/4 cup chopped chives, from 1 bunch
• 70 grinds of the pepper mill- yes, that much

 

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