Matzah popovers

The plan was to make dinner -salmon with mustard dill sauce, sweet baked acord squash and a spring salad with avocado – and then bogey off to First Night at the Brooklyn Museum, a sort of grand party with an artistic/cultural bent.  Or a grand party issue with an arty-culturaly problem. …or….like Lucy Berliner’s dilemma in High Art….”I have a drug problem and a love issue…..or perhaps a drug issue and a love problem”  hm.  So what to do about those food drugs?

Salmon with mustard dill, brown sugar acord squash and spring salad with avacados, originally uploaded by Brockenbrough Photos.

Eat.  And then…..as the hour strikes 10:58….sit down to a beautifully prepared meal, wonderful smells filling the apartment and think…hm, we could still make it if we run like crazy down the street, yeah?  ha. 

So, one of the things I wanted to make were these Matzah popovers.  They were on Martha Stewart the other day (4/5/07), this being Passover, and seemed really simple to prepare.* 

Matzah popovers, originally uploaded by Brockenbrough Photos.

*n.b.-These were on MARTHA STEWART. Hello!  That name alone should strick horror in the the hearts of anyone desiring to prepare food in a SIMPLE manner.  

So, here’s the recipe:

1 cup of water,
1 teaspoon salt,
3/4 cup of vegetable oil
Bring these ingredients above to a boil.  Then turn off the burner and let them sit until cool.  (After making this recipe, we think that this was the step where eveything went crazy…..instead of letting cool, the burner was left on at very low heat.) Then add 1 cup matzah meal.  (This can be improvised by taking regular matzah and crushing it up with a mortar and pistil until you have 1 cup)

Matzah popover preparation, originally uploaded by Brockenbrough Photos.

Once it reaches a dough like consistentcy, dip you hands in COLD water (so the dough doesn’t all stick to your hands) and ball the dough.  Place evenly on wax/ parchment paper covered baking sheet:

Matzah popovers, originally uploaded by Brockenbrough Photos.

Then…….   in the oven for 15-20 minutes at 370 degreees.  Then down to 325 degrees for another 30-40 minutes. 

They actually came out pretty well in spite of the nto letting the vegetable oil, salt and water micture cool.  Food City Bytes thinks that that step though was necessary for the airy center of the popovers to form.

Here’s the acorn squash with butter and brown sugar in the center ready to go in the oven:

Acorn squash ready for the oven, originally uploaded by Brockenbrough Photos.

Aimee brought over this neato kitchen gadget that she’s been pondering….One end is supposed to pull out the avocado seed and the other end to slice the avocado evenly in one swift motion.  We figured out the pitting (below) and basically the slicing ….but both processes seemed a little messy and we ended up with goup on our hands in around the edges of the slices.  hm. 

Avocado pitter in action, originally uploaded by Brockenbrough Photos.

Delicious avocados though and salad! 

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Filed under Brooklyn, Cooking, Food, New York City, Recipes, Smithies

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