Cheese – The Cuban Reuben

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.

Click here to read the full recipe.

*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.

By now, those of you who know me have heard me talk ad nauseam about how lucky I was to grow up with freshly grown vegetables at arms length. Being able to eat extremely fresh produce certainly made a difference in flavor, but my love for vegetable recipes was certainly influenced by my mother’s kitchen skills and her ability to prepare these vegetables to best tickle my taste buds. I recognize that not everyone is fortunate enough to have my mom preparing their vegetables, and that perhaps this is why they get such a bad rap. For those people I offer a little secret. Just a little something to solve the riddle of dreary, steamed, mushy vegetables. In a word… CHEESE!

For many families, cheese is the perfect vehicle to introduce even the most offensive vegetable. In this recipe, ribbons of green zucchini and aubergine eggplant are coated with not one, but three types of cheese, in order to add depth of flavor. Mozzarella and parmesan are traditional favorites, but when paired with fontina cheese, whose characteristics boast a nice sharp flavor and high melted gooiness factor, the three make a winning combination.

Click here to check out my post at PJLibrary.org.

Zucchini and Eggplant Gratin

Author:

thecubanreuben.com

Recipe type: Main

Serves: 12

Prep time: 15 mins

Cook time: 50 mins

Total time: 1 hour 5 mins

Ingredients

3 medium zucchini, cut lengthwise into ¼ inch slices
2 Japanese eggplant, cut lengthwise into ¼ inch slices.
kosher salt and freshly ground black pepper
1 cup of heavy cream, divided
1 cup grated mozzarella, divided
1 cup grated fontina, divided
½ cup grated parmesan, divided
3 sheets of Yehuda matzo, crumbled
2 Tbs. Italian seasoning, divided
2 Tbs. olive oil

Instructions

Preheat oven to 375 degrees.
Spray a 9 by 13 inch baking dish with kosher for Passover nonstick spray (Or grease with butter or oil).
Place the first layer of zucchini and eggplant in the bottom of the dish, and sprinkle with kosher salt and fresh ground black pepper.
Pour ⅓ of the heavy cream on the zucchini. Sprinkle ⅓ each of the mozzarella, fontina, and parmesan cheeses. Add ⅓ of the matzo crumbs, and ⅓ of Italian seasoning.
Repeat the layering (steps 3 and 4) two more times, ending with the matzo crumbs and Italian seasoning on top.
Drizzle the olive oil over the dish, and place in oven.
Bake uncovered for 40-50 minutes, or until the dish is bubbling and the top is brown.
Let stand for 5 minutes before serving.

Notes

Be careful of spillage while baking. You may want to place a tray underneath to catch any leaking cheese.

Tag: Cheese

Fire-Roasted Tomato Soup with Cheddar Matzah Crisps

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