<p>Different kind of recommendation: we bought “Passover Parodies: Short plays for the seder table” by Shoshana Hantman. HILARIOUS! Get a copy for next year’s seder. </p>
Bevhills brisket thread reminded me to bump this one. Here’s how I started the bump last year: “I was hoping all the snow would be melted before I did my annual bump of this thread but alas, there are still a few mounds hanging around.” And here we are again - with snow still on the ground. Sigh.
Nothing fancy planned as of yet; we’re throwing the first night and my brother the second night. Everyone is in or has just been or will be in flux - Mom just came back home from rehab, SIL and niece and nephew will be just back from visiting her father in Florida, DS is moving out to an apartment the next week, and we’re in the final stages of buying our San Diego home and will move in May. Anyone know a good moving company?
We’ll probably stay simple, maybe a farfel stuffed chicken as an entree. If I’m feeling ambitious we might make the chocolate coconut cake (or as I call it the Mounds bar cake). SIL is making brisket (probably cooking it well ahead and freezing it; I’ve heard she’s already cooked and frozen the soup and kugel).
Happy cleaning everyone!
With the kind of weather we’ve had, I can’t believe Passover’s next week. We’ll be doing our seder on the 2nd night so S1 and FDIL can skype in from CA (it’ll still be afternoon for them, but at least it will already be Passover). S2 is coming home. I still haven’t decided on a menu, but it’ll probably include a roast chicken.
Last week’s snow melted then we woke up today to a light coating. Bumping thread in case anyone wants to browse for recipes.
I’m back to check out this thread, my favorite place to find Passover recipes. S will be home for the first night. He’s at Miami and we recently relocated to Florida (about an hour and a half from school). Unfortunately, he has commitments and can’t stay the second night. D is in Israel for a fellowship and gets to spend Passover there. Happy to have one kid this year - we had none home last year. Can’t wait to read all the latest recipes that have been posted.
Just thought I’d share this piece from today’s NYT
Last year’s seder was the first where my hosts served quinoa. It was a nice change of pace. It would be great for stuffing.
Did the bulk of the shopping this weekend other than perishables. We are just the four of us for one of the nights and we will be 19 or so the other night… so pulling out all the usual recipes and maybe will check out this thread again for suggestions or see what I might offer to share once again as several are vegetarians and one is vegan.
The spinach, feta and artichoke recipe looks fabulous! http://onejewishasheville.org/jewish-content-from-the-web/food-and-recipes/
I’m disgusted! Last year I bought farfal, no problem. This year…I cannot find it anywhere. So…we are using barley.sta tuned!
Farfel is just broken up pieces of matzoh. Just buy a box and have fun pounding on the pieces inside a plastic bag.
No farfal is not broken up pieces of matzoh. That is what is in the shelves now for Passover…but believe me…that isn’t it. I’ll find a link.
http://cooking.stackexchange.com/questions/32874/how-can-i-make-matzo-meal-and-matzo-farfel If I don’t buy a box of farfel, I jsut break up matzoh. Works just fine.
Here you go…its described as egg barley. It has a much more pleasing consistency than broken up matzoh that has been boiled in chicken broth. We did that last night…tasted fine…but yuck…the consistency was mush.
Here is a recipe for it…egg barley. Read the comments below, and you will see…folks do not want matzoh farfal, which is what Jym is describing. Yuck.
http://www.joyofkosher.com/recipes/farfel-with-mushrooms-and-onions/
We are trying plain old barley today. I’m betting it will be fine. The taste is actually all mushrooms, onions, and chicken broth.
And yes, I realize barley is a grain. We don’t keep passover!
If you are making some recipe that uses matzoh farfel, thats different. I am looking at my box of Streit’s Passover Matsoh Farfel. Ingredients: Passover wheat flower and water. Period. Thats all. Don’t know where there is any water b/c its dried matzoh pieces, I promise!! I can mail you a box if you want!
http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=matzoh+farfel you can order from amazon, but it looks like you have to buy a lot!
Yep, I had no problem finding farfel in my local grocery. We are having a dozen the first night at our house and then I am cooking for 30 for the second Seder at my Aunt’s house. @-) We keep strictly kosher for Passover.
Re post 674…when you make farfal, you ADD water or broth. It isn’t in the box. And I do not want matzoh farfal…at all.
I saw the greenfield brand I wanted on Amazon, but I don’t need a case! I need one sleeve.
It’s called Greenfields Toasted Farfal. Right now…not available even at Amazon.
Maneschewitz makes it too.
I’ll let you all know how the barley works. I think it will be good!
We regularly make and serve a matzah farfel kugel that is quite similar to thumper’s recipe. The farfel is of course not boiled in water, but enough soup broth or seasoned water is added to it to soften it before it’s added to the sauteed vegetables. IIRC there might be a beaten egg or two as well. Then it’s baked. It’s delicious.
Passover flour and water are the ingredients. They are mixed together and baked to become matzah (or farfel). Obviously there is no water in the box.
Matzah is, literally, baked paste.
Not sure exactly how farfel is made, but it is definitely different than just crumbled matzah.
If they weren’t in such a hurry to leave Egypt, we would be eating bagels.