Hey y’all, it’s that magical time of the year again, when little pieces of dust magically turn into whole loaves of bread. I’m back from my long hiatus form the blogosphere, and I completely forgot how to do this whole blogging thing. I literally have been trying to sit down and write something for the past who-knows how long, but I just didn’t know where to begin. My brain was one big mush. It might have been because of this thingamabob -
The XXs amongst you are saying aweeeeee, and the XYs are saying – seriously? Have you become one of those blogs that resort to posting pictures of your extremely cute daughter? Golly. (Oh and XX=female, and XY=male…you’re 8th grade bio teacher would not be happy with you right now)
Anyway, it’s really been a crazy time, what with this whole little baby madness, and the whole finishing up school thingy, however it’s not like I haven’t been cooking, but finding the time to take pictures and be all funny and what not, well that’s just a bit tougher. That’s not to say I’m leaving you, I could never leave you, but just bare with me.
Ok now that that’s off of my shoulders, let’s talk tachlis. So yeah…I really don’t have much to say, like last year, I really haven’t been doing much Pesach cooking. However I do have some recipes that I figured I’d remind you of. I’m pretty nice like that.
I bet you wish I was one of those websites that had like a whole bunch of recipes, but come on let’s face it, you come here for the laughs and the anecdotal scientific awesomeness, ammirite?
My absolute favorite thing to have on Pesach is a little thing we call chicken crepes, which are crepes with chicken in them, weird right? Basically, because we don’t eat gebrokts, we don’t eat matzah balls, so instead we have egg noodles, which we call palacsinta (Hungarian) or bletlach (Yiddish), which is a whole bunch of egg crepes piled on top of each other, rolled up, and chopped into ribbons. Lemme-splain-some-pin…this stuff is awesome. Like a shark riding a pterydactyl while shooting lasers from it’s eyes awesome, and that’s pretty awesome. We purposely make a whole boat load of this stuff, so we can snack from it as we’re making it, and also so we can make chicken crepes, which if you haven’t been paying attention, is pretty freaking great.
Another thing you can make, are these fantastic asian style ribs (which is originally from The Jewish Hostess), although I don’t know if there’s Kosher for Pesach mirin, but if you can’t find it, you can just sub a sweeter white wine. Or if you want you can make these other ribs.
The thing is with ribs you can literally wave a wand over the meat, dump it in the oven with some bleach and sand, and it would still somehow be awesome. The thing people hate making (yet, they love talking about) is the whole dessert thingy. I mean even if you did eat gebrokts, it’s still what everyone talks about (except of course, when we’re talking about, Clarie, or falstche fish, but I digress).
So without further ado I present two great Kosher for Pesach desserts, and then I’ll be out of your hair
First off is these here Pavlovas, which are great, and pretty versatile. So if you’re not in the mood for pavlovas, you can just make straight up meringues, or maybe some French Macaroons with chocolate ganache perhaps?
And then for the le piece de resistance, you can go with a flan, like these Creme Caramels, which are really great, but don’t just take my word for it, go make it! Achshav.
Ok, so that’s it for now. I know, I know, you want more, but I’m only one man! I can only do so much.