Passover continues: more Matzoh and Brisket leftovers

More great ideas for Passover leftovers.
Matzoh and Brisket.
Enjoy the Menu Shoppe finds.
Enjoy the holiday.
Matzoh Ball Soup with Dill Horseradish Pistou
For the Matzoh Balls:
8 large eggs, beaten
2 cups matzo meal
1/3 cup olive oil
2 teaspoons kosher salt
1 teaspoon ground white pepper
1/2 teaspoon ground ginger
1 cup seltzer or club soda
For the Pistou and Soup:
1/2 cup extra-virgin olive oil
1 cup coarsely chopped dill
2 tablespoons finely grated fresh horseradish
1 garlic clove
1 teaspoon salt
1/2 teaspoon ground white pepper
1 medium turnip, peeled and finely diced
1 celery rib, finely diced
1 large carrot, finely diced
5 quarts chicken stock, preferably homemade
8 cups diced chicken
In a bowl, whisk the eggs with the olive oil, seltzer, salt, white pepper and ginger. Add the matzo meal and stir until moistened. Refrigerate until firm, at least 2 hours. Line two baking sheets with wax paper. Scoop the matzo meal mixture into fifty 1-inch balls. Using lightly moistened hands, roll the matzo balls until smooth. Transfer to the baking sheets and refrigerate the matzo balls briefly. In a blender or food processor, pulse the olive oil with the dill, fresh horseradish, garlic, salt and white pepper until the dill is finely chopped and a sauce has formed. Bring a medium saucepan of water to a boil. Add the turnip, celery and carrot and cook the vegetables until they are crisp-tender, about 5 minutes. Drain and refresh under cold water.  In a large pot of boiling salted water, simmer the matzo balls over very low heat, covered, until they are plump and cooked through–25 to 30 minutes.  Meanwhile, in another large pot, heat the stock with the vegetables. Using a slotted spoon, transfer the matzo balls to the soup–simmer for 5 minutes. Add the chicken and cook until heated through. Serve the soup in bowls with a dollop of the dill pistou.
Suggested pairings: Some of the best Sauvignons come from New Zealand’s Marlborough region–for a kosher choice, check out Goose Bay’s bottlings.
…and this matzoh rendition for a unique twist
Passover Lasagna
1 (10 ounce) package matzo sheets
1 quart tomato sauce
1 (8 ounce) package sliced Swiss cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
salt and pepper to taste
Preheat an oven to 350 degrees F.
Spray a 9×13-inch pan with cooking spray.
Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet,
Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano. Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.
Pulled Brisket Sliders
4 pounds beef brisket, cut into 3-inch pieces
3 dried ancho chiles*
*wear gloves if wished–when handling hot chiles
3 dried guajillo chiles
3 medium tomatoes
6 cloves garlic, peeled
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ground cloves
2 tablespoons canola oil
24 mini buns or dinner rolls, split
With a stovetop burner set to high, use tongs to hold each chile about 3 inches from the flame and toast until slightly puffed and aromatic, about 1 minute. Repeat with the remaining chiles, transferring them to a large bowl as toasted. Cover the chiles with about 1 quart boiling water. (If the chiles float, puncture each with a small knife to let the water inside.) Steep the chiles until soft and pliable, about 30 minutes. Drain and let cool.Once the chiles are cool enough to handle, remove the stems and most of the seeds and transfer to a blender or the bowl of a food processor. While the chiles are soaking, arrange a rack about 6 inches from the flame and preheat the broiler. Arrange the tomatoes on the broiler pan or a baking sheet and broil, flipping several times to expose all sides, until the entire surface is charred, 5 to 6 minutes. Let the tomatoes cool slightly then remove and discard the charred skin.
Add the tomato flesh to the chiles in the blender or food processor. Add the garlic, oregano, cumin, cloves, and 1 cup water and process until smooth.
Arrange a rack in the middle of the oven and preheat to 300°F. Cut a piece of parchment into a round the same size as a large Dutch oven. Season the meat with salt and pepper. In a large Dutch oven over moderate heat, heat the oil until hot but not smoking. Working in batches, sear the meat until brown on all sides, about 4 minutes per side. As browned, transfer the meat to a plate. Once all of the meat is seared, return it all to the pot and add the reserved chile-tomato purée. Bring to a boil and then place the parchment round over the meat. Cover the pot with a lid and transfer to the oven. Cook until the meat is very tender and falling apart, about 3 hours. Discard the parchment then transfer the meat to a cutting board and use two forks to shred it into small pieces, discarding any excess fat. Skim any excess fat from the braising liquid then return the meat to the pot and stir to combine.
Season with salt and pepper.

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