may i add barry, deli-mustard.
break the matzo in medium pieces. put them in a frying pan. fill the pan with water. wait a few seconds. put your hand on the matzo and dump the water out. add lots of butter and fry the matzo turning the pieces once or twice unil you see a burn mark or two.
throw in more butter and two or three beaten eggs and lower the flame. cover the frying pan and check it every so often until it looks cooked through.
turn it upside down on a plate add some salt and eat.
option. don't cover the matzo brie. instead stir frequently and you get scrambled matzo brie.
either way, don't use anything except real butter or you might as well go to mcdonalds and eat whatever they sell.
lox, bagels, muenster, and cream cheese.
lox is not to be confused with smoke salmon which is essentially the same but not exactly. purists don't use smoked salmon instead of lox.
go to samuels in vegas where they cut the lox fresh on the bias, into nice thin slices, yes barry there are still places that fresh cut a whole lox. you don't have to buy a precut box in the "deli" section of the grocery store or trader joes.
if you can't get to vegas buy a package of lasko lox. it isn't the same, but you do what you have to do.
toast an onion bagel and shmear a thick blob of whipped cream cheese on both sides. add lox, the muenster cut double thick is left on the plate and eaten with a bite of the bagel. some people add some thin onions to the top of the lox.
corned beef and cabbage is both irish and jewish.
kreplach, is ravioli, is wonton, is perogies.
stuffed cabbage is stuffed peppers.
in europe in the 19th century, women did not reheat leftovers. they made a different meal.
leftover meat was hand ground with a grinder that screwed onto the table and ground with some onion, leftover carrots, or whatever. salted and peppered to taste they then wrapped a cabbage leaf around a couple of tablespoons of the ground meat, or the hollowed out a green pepper and stuffed it with the ground meat.
it is cooked in a pan with a tomatoe base liquid of your choice in the oven until hot. stuffed cabbage is generally cooked a a mild sweat and sour tomato based sauce.
tomatoes were easy to grow so they were a staple for sauces.
or they made a dough with flour and water, either thick or thin and cut in in squares about 1 1/2 inches.
add a spoon of the ground meat to each square.
for ravioli the put one square with no meat on top of another, pinch the sides together and cook them in salted boiling water. serve them in a tomato base sauce.
for wonton roll the dough very thin and make the squares about 3 inches square. add the meat, fold on a diagonal and cook the same way. serve it in chicken soup with any chinese vegatable pieces of shrimp, hunks of beef and add chinese greens, the name of which escapes me but it looks like seaweedl.
for perogies fold on a bias and trim the pinched end to make it a half circle. cook the same way and serve it with sour cream.
kreplach is folded on a bias. when it is cooked it is dried on a sheet on the bed and turned ocassionally so the out side is dry. you need the bed for two reasons.
you should be making a lot of kreplach, and it's tradition.
fry the kreplach in chicken fat (schmaltz) with bread crumbs until done. how do you know when it is done? it's done when you stop cooking it.
kreplach can also be served in chicken soup but it isn't as good as fried.
all cultures eat pretty much the same lefovers with different names.
with fried kreplach make sure you have some anti acids when your stomach starts moaning. if it doesn't moan, you didn't use enough schmaltz.
