Category: Side Dish

4 large russet (baking) potatoes, peeled and quartered
10 leeks, white part only, split and washed well
Salt and fresh ground pepper
4 eggs, well beaten,
1 egg yolk, beaten.
1/4 cup grated kosher-for-Passover Parmesan cheese
1/4 cup olive oil.

Bring a pot of salted water to a boil. Peel and quarter the potatoes and
add with the leeks. Boil for about 10 to 15 minutes or until tender.
Remove from the pot and drain.

Mash the potatoes and leek together in a bowl. Season with salt and
pepper, then mix in the eggs and the 1/4 cup cheese.

Pour 2 tablespoons of the oil into an 8-inch baking pan and swirl to
cover the bottom. Place in a preheated, 350-degree oven for just a
minute. Spread the potato-leek mixture evenly over the pan and brush the
top with the egg yolk mixed with the remaining 2 tablespoons of the oil.
Sprinkle on the additional Parmesan cheese and bake for 20 minutes.

Yield: 6 servings

JEWISH COOKING IN AMERICA
Joan Nathan

From The New York Times Passover Cookbook, edited by Linda Amster

for the batter:
3 large eggs
1/4 cup matzoh cake meal
1 1/2 cups water
1/2 teaspoon salt
Unsalted butter

for the filling:
1 pound cottage cheese
1 large egg
1/2 teaspoon salt
1 teaspoon sugar
Unsalted butter

1. To make the batter, in a mixing bowl beat together the eggs, matzoh cake meal and water to make a thin batter. Mix in salt.
2. Place a 6-inch skillet over medium heat and brush with butter. Pour about 3 tablespoons batter into the skillet, spreading as thinly as possible by tilting the pan to coat the bottom. Fry until brown and carefully turn out, browned side up, onto a towel. Repeat with the remaining batter.
3. To prepare the filling, in a bowl, combine the cottage cheese, egg, salt and sugar. Spread 1 tablespoon of mixture along one side of each blintz. Tuck in the ends and toll up like a jellyroll.
4. In the same skillet, brown the blintzes in butter, a few at a time, over medium heat and serve hot.

Serve with sour cream or jam.

Makes 10 servings.

From The New York Times Passover Cookbook, edited by Linda Amster

This recipe won the grand prize in 1988 at the first Matzoh Bowl, a contest held by the Stage Delicatessen in Manhattan.

Makes: 18 large matzoh balls

8 cups plus 1 tablespoon chicken broth
1 1/4 cups matzoh meal
5 large eggs
1 3 /4 teaspoons salt
1 tablespoon vodka
2 tablespoons club soda
1/4 cup vegetable oil

Place the 8 cups chicken broth in a deep pot over medium heat. Meanwhile, in a mixing bowl, combine the matzoh meal and eggs. Add the salt, vodka, club soda, remaining 1 tablespoon chicken broth and vegetable oil. Mix well. Put in the freezer for 45 minutes.
Use 2 tablespoons to form matzoh balls that are about 2 inches in diameter. When the broth is hot but not yet boiling, use a slotted spoon to place each ball into the soup. Cover the pot, cook for 40 minutes and serve.