from Fairway Market
Lox, Eggs and Onions
2 tablespoons corn oil
1 large onion, peeled and chopped (about 2 cups)
4 large eggs
2 tablespoons unsalted butter
5 slices lox (about 4 ounces total), each slice cut crosswise into thirds
4 tablespoons chopped scallions (3 to 4 scallions)
1 teaspoon chopped fresh chives
In a large, heavy skillet over high heat, warm the corn oil. Add the onion and cook, stirring once or twice, until the pieces begin to char and blacken at the ends (charring the onion gives this dish a lot of its flavor), 4 to 5 minutes. Transfer the onion to a sieve and set over a bowl to drain.
Break the eggs into a mixing bowl and whisk with a fork until just combined.
In a large, preferably nonstick pan over medium heat, melt the butter. Add the salmon, separating the pieces, and toss once to coat them with butter. Add the drained charred onion and toss again. Pour the eggs into the pan and let sit for 10 seconds so they start to set. With a wooden spoon, slowly move the eggs around, gently combining them with the lox and onion. Do not scramble. Stir in the chopped scallions, then divide the eggs onto warmed plates. Garnish with chopped chives and season to taste with kosher salt.
10 egg whites
2 1/2 cups of sugar
4 lb sweetened coconut
1 tablespoon of vanilla extract
Pinch of salt
Place egg whites, sugar, & vanilla in the bowl of your electric mixer. Mix for 1 minute add coconut, mix until blended. Keeping your hands wet –form into small mounds, (or hay stacks)
Pinching slightly, so the macaroon holds.
Bake at 35o degrees, until the outside is golden brown.
For an extra treat, melt ½ lb of semi sweet chocolate over warm water. Dip just the bottom of the macaroons into chocolate. Place on parchment paper. Let cool at room temperature.
Fried Matzah (Matzah Brei)
Serves 4 People
8 pieces matzah (2 per person)
2 cups hot water (approx.)
Salt & pepper
Break matzah into large pieces (lets say into 6’s)
Place in bowl, add enough hot water to soak the matzahs, so they soften.
Let sit 10 minutes, then add all the eggs, salt & pepper –to the soften matzah.
Let sit another 10 minutes. Heat corn oil in a heavy pan. Add the matzah to the pan, let sit for 2-3 minutes to brown. Flip over to the other side, let cook for another 5 minutes. Break it up with a spoon and serve.
Good with maple syrup or jelly.
We like a lot of black pepper with this.
Promotional consideration furnished by Fairway Market.
First Published: Mar 25, 2010 3:41 PM EST