Southern California is experiencing an “El Nino” this year, which means that we’re getting more than our fair share of cooler days. On cold days, there’s nothing I want more than to curl up next to my fireplace with a good book and a nice, hot bowl of soup.
I’m someone who takes her soup seriously, and no canned version will do. When I’m in the mood for soup, I want the hearty, stick-to-your-ribs kind that can only be prepared in a home kitchen.
These days, I’m favoring fire-roasted tomato soup, with its slight smokiness and sweet tomato flavor, kissed with basil and oregano. While I’d usually indulge in a gooey grilled cheese to dunk in my soup, during Passover, I reach for my favorite stand-in–cheddar matzah crisps. Crunchy, toasted bites of matzah, coated with sharp cheddar shreds are the perfect accompaniment to this classic staple. Together they make a great lunch during the long Passover stretch.
*Note: I am working in conjunction with PJ Library on several recipes featuring Yehuda Matzos. Although I am being compensated for my recipes, my opinions expressed regarding Yehuda Matzo are honest and entirely my own.
I love the holidays for many reasons, but mostly because, for me, this season means lots and lots of visitors. This past weekend, my friend and editor of The Nosher, Shannon, came to visit. When she asked me what we could do that was fun and food-related, I suggested that there were few things more fun and food-related to me than cooking with friends! So, we made a date for brunch, and planned what we’d cook together.
I knew the main event would be our cooking adventures, but we would need some nourishment to get our creative juices flowing. Not wanting to stress too much about what to make, I decided to peruse my fridge for inspiration. Cue the frittata.
Frittatas are a fantastic breakfast/brunch food, because they take very little effort, can help you use up some of your leftovers, and easily impress. While many frittatas call for diced potatoes, I decided to use up some of my leftover potato latkes as my main filling. Leftover baked potatoes work great in here, too. After rummaging through my vegetable crisper that seemed filled to the brim with different types of lettuce, I found the crowning jewel of this dish in some cherry tomatoes. I was looking for an ingredient that offered both visual stimulation, as well as a taste boost, and loved the way that the cherry tomatoes contrasted with the yellow of the egg. Of course, no frittata is complete without fresh herbs, so I chopped up a bit of Italian Parsley, and called it a day.
Served alongside fresh fruit and some authentic Cuban-style cafe con leche, this was the perfect start to the “fun and food-related” day ahead.