Asparagus And Caramelized Onion Matzoh Farfel Recipes

ASPARAGUS AND CARAMELIZED ONION MATZOH FARFEL

Steps:

• Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized.
• Add the white parts of the scallions and cook for 5 minutes.
• Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
• Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
• When it returns to a boil, add the asparagus and blanch for 1 minute.
• Drain and refresh in ice water.
• When asparagus is cool, drain and add to onion mixture.
• Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel.
• Stir in the vegetables and half the stock.
• Continue to stir until the liquid is absorbed.
• Add the remaining stock and cook until just juicy.
• Season to taste with salt and pepper.
• Serve immediately.

ASPARAGUS WITH CARAMELIZED ONIONS & BACON

Steps:

• Fry the bacon in a large skillet until crisp; drain, break into pieces and set aside.
• Pour off and reserve the excess bacon drippings.
• Saute the onion rings and garlic in 1 tablespoon of the drippings.
• Cook the onions and garlic, stirring constantly, over medium heat until the onions turn a rich golden brown.
• Remove from the pan and set aside.
• Pour the drippings back into the skillet and saute the asparagus spears for 8 to 10 minutes.
• Season with the salt and pepper.
• The asparagus should remain crunchy but still cooked through.
• Remove from the heat.
• Place in a serving bowl, top with the onions and sprinkle with the bacon.

FRIED MATZOH

Steps:

• Heat vegetable oil in a nonstick frying pan over low heat.
• Pour hot water into a bowl. Break matzoh sheets into small chunks and soak in hot water, about 2 minutes.
• Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl. Strain matzoh and shake to remove excess water; stir matzoh into egg mixture.
• Pour heated oil out of the frying pan; place 1/2 tablespoon butter into the hot pan.
• Pour matzoh and egg mixture into hot butter; cover and cook until a pancake forms, about 10 minutes.
• Slide matzoh pancake onto a plate.
• Place remaining 1/2 tablespoon butter into the hot pan.
• Place a second plate over matzoh pancake and flip over, so the uncooked side is on the bottom.
• Slide matzoh pancake into the pan with hot butter; cover and cook until the bottom of pancake is browned, about 8 minutes. Remove from heat and season with kosher salt.

RAISIN FARFEL KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
• Soak farfel in water 10 minutes. Drain.
• Add beaten eggs into the bowl of farfel, and let stand 10 minutes. Stir in raisins, salt, sugar, cinnamon, and butter. Transfer mixture to prepared dish.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.