As I have mentioned in the past, one thing that always brings the Museum of Jewish Heritage staff together is food. Having grown up Catholic, my employment at the Museum also began my discovery of a plethora of fabulous Jewish foods I'd never really tried before. One of my very favorites: matzo brei. I first heard about it in a meeting last year around Passover. Staff members took a brief sidebar to share whether they prefer sweet or savory, who in their family makes it well, and the varying degrees of how sick they get of it after Passover.
After the meeting, I furtively Googled "matzabrei." "Do you mean matzo brei?" Google asked. Yes; yes I did.
Since then, I've had sweet, I've had savory, I've had it multiple days in a row, and I'm still not sick of it. I am counting down the days I get to have it again. So you can imagine that I am looking forward to our April 1 program Manischewitz: The Matzo Family with cookbook author and TV host Joan Nathan and Laura Manischewitz Alpern. An added perk to this program is that audience members will receive a complimentary box of matzo! Think of all the matzo brei!
This program has got me to thinking: what else can one make with matzo? An internet search yielded a couple of good ideas, but I put it to you, the readers: what recipes can you make with matzo? Do you have a particularly great one for matzo brei? We'd love to hear from you: post your recipes in the comments below and share in the unleavened goodness.
*Once again, Betsy's puns inspire me.