Oh! You Cook!

If you want to impress your friends, try this chicken recipe.  It's really easy to make, yet elegant enough to be served at a seder.

Although this recipe uses matzoh cake meal, which is very finely ground cake meal, which is finely ground matzoh, you can make this recipe after Passover, and no one will complain.  Or you can replace the cake meal with flour.  I don't care.  Gay avek! Loz mich tzu ru! (Go away! Leave me alone)!.  I'm suffering from chai withdrawal.

I made the sauce one time without the wine when I didn't have any in stock, and the sauce was still tasty.  But everything goes better with wine, so I'll leave it up to you.

Baked Breast of Chicken
based on Something Different for Passover by Zell J. Schulman (1985)
Serves 6

olive oil baking spray
1 cup matzoh cake meal (NOT matzoh meal)
1 tsp. ground ginger
1 tsp. garlic powder
1/2 tsp. coarsely ground pepper
6 chicken breast halves, skinless & boneless
1 cup apricot preserves
1/2 cup white wine (opti…

Are you feeling deprived of bread yet?  This recipe is so good that it will change your mind.

It started out life as an original by Levana Kirschenbaum, but I think I changed enough of it to qualify as now MY original.  If I get sued by Ms. Kirschenbaum, I'll post an update.

I used flounder, but really any firm fish would work. Do not substitute a yellow or white onion for the red, because red will stay crunchier, which is a nice contrast to the softened farfel, plus it's a bit sweeter than yellow or white.  And, as you can see,  the bits of purple make it look kind of purdy:














The stuffing will not seem moist enough for the long baking time, but do not add any water or stock.  The  cover will prevent much evaporation, plus juice from the apple (not to mention the fish) will contribute plenty of liquid.

If you decide to leave out the fish and just go with the stuffing, I think you can reduce covered baking time to 20 minutes, then uncover and bake another 10 minutes.

Baked Floun…