April 27th, 2005



We had a guest for dinner tonight, a friend from our synagogue. His wife and baby daughter are staying with his parents for the whole holiday, but he had to work, so he's home alone. And he seems to be of the helpless variety.

He's also allergic to potatoes.

This is a real problem during Pesach if you're Ashkenazi.

I made something I'm going to call cheese-matza strata.

Four onions
Four whole matzot
4 eggs
8 oz shredded cheddar/mozzarella cheese mix
Olive oil spray
Olive oil

I sliced four onions fine and sauted them with butter and olive oil until soft and golden and then added pepper. Then I beat four eggs with a little water. I sprayed an 8x8 pan with olive oil spray, and put in a whole matza piece, which I sprinkled with hot water and then turned over and sprinkled with more hot water. I then covered the top with a thin layer of egg, then the onions and then a good amount of shredded cheddar/mozzarella mix. I covered this with another matzah, which I wet and egged on each side and then more onion and more cheese. I did this a third time, which used up the onion, and then added a fourth matzah, also wet and egged, and covered that with the remaining cheese. I put this in a 350 oven for about an hour. I cut it into six pieces, so we had seconds.

I also baked several tomatos - cutting off the top and spraying with olive oil.

First course was mesclun salad in a plain balsamic vinegar/olive oil vinaigrette. S brought walnut maccaroons. And we served a lovely Chateau Neuf that went well with the main dish.