March 27, 2013

'Frankly, it usually tastes like cardboard'

By JIM ROMANOFF The Associated Press

(Continued from page 1)

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Tortillas with tomato-mint salsa and guacamole.

The Associated Press

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Matzo toffee bar crunch

The Associated Press

Start to finish: 1 hour 30 minutes

Servings: 18

6 sheets matzo (or enough to cover a baking sheet)

1 cup (2 sticks) margarine

11/2 cups packed brown sugar

1 teaspoon vanilla extract

11/4 cups chocolate chips

Sea salt (optional)

Slivered almonds, toasted (optional)

Heat the oven to 375 F. Line a rimmed baking sheet with foil.

Arrange the matzo in a single layer over the baking sheet. Set aside.

In a small saucepan over medium heat, combine the margarine and brown sugar. Stirring constantly, melt just until incorporated. Remove from the heat and stir in the vanilla. Pour the mixture over the matzo, then bake for 10 to 15 minutes, or until deep golden brown and bubbling all over.

Remove the baking sheet from the oven and immediately sprinkle with the chocolate chips. Wait 2 minutes for the chocolate to melt. Using a spatula, spread the chocolate in an even layer. Sprinkle with salt and almonds, if using. Transfer the baking sheet to the freezer until set. Break into pieces, then store in an airtight container.

Recipe adapted from Leah Schapira and Victoria Dwek's "Passover Made Easy," 2013, Mesorah Publications

 

TORTILLAS WITH TOMATO-MINT SALSA AND GUACAMOLE

Start to finish: 1 hour

Servings: Four

FOR THE TORTILLAS:

1 cup matzo cake meal

1/2 teaspoon salt

1 egg

1 tablespoon olive oil

2 cups water

FOR THE FILLING:

2 tablespoons olive oil

1 medium yellow onion, finely diced

1 pound lean ground beef

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon salt

For the tomato-mint salsa:

2 cups grape tomatoes, halved

1 tablespoon chopped fresh mint

1 jalapeno pepper, seeded and minced

1/4 small red onion, finely chopped

1 tablespoon white wine vinegar

1/4 teaspoon salt

1/4 teaspoon ground black pepper

FOR THE GUACAMOLE:

1 ripe avocado

Juice of 1 lime

1/2 small red onion, finely diced

1/2 tablespoon olive oil

1/2 tablespoon white wine or cider vinegar

Garlic powder, to taste

Salt, to taste

1/2 cup prepared coleslaw, to serve

To prepare the tortillas, in a small bowl, whisk together the matzo meal, salt, egg, olive oil and water. Set aside to rest for 5 minutes.

Coat a nonstick skillet with cooking spray, then heat over medium. Scoop 1/2 cup of the batter and drop it into the pan. Cook for 5 minutes, then flip and cook for another 5 minutes. Remove the tortilla from the pan and set aside. Repeat with remaining batter.

To prepare the meat filling, in a large saute pan over medium, heat the oil. Add the onion and cook, stirring often, until soft, about 5 minutes. Add the meat and cook, stirring constantly, until completely browned. Season with chili powder, garlic powder and salt. Set aside.

To prepare the tomato-mint salsa, in a small bowl, stir together the tomatoes, mint, jalapeno, onion, vinegar, salt and pepper. Set aside.

To prepare the guacamole, in a small bowl, combine the avocado, lime juice, red onion, olive oil, vinegar, garlic powder and salt. Mash until the guacamole reaches the desired texture.

To serve, spread guacamole in the center of each tortilla. Top with meat and tomato-mint salsa. Top each tortilla with 2 tablespoons coleslaw and fold up.

Recipe adapted from Leah Schapira and Victoria Dwek's "Passover Made Easy," 2013, Mesorah Publications

 

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