Passover Matzah Tostada? why not!

Si, Esther, Mexican works for Passover menus, too!
m-m-m-m

Matzah Tostada recipes were influenced directly by Sephardic cuisine, but can accompany even brisket, a signature dish of our Ashkenazi fare.


Matzah Tortillas
Yield: 12 tortillas

2 cups matzah cake meal
1 teaspoon salt
1 cup warm water

1 tablespoon olive oil, plus additional oil for frying

Place the matzah cake meal, salt, warm water and 1 tablespoon oil in a bowl. Mix ingredients very well with your hands, until you form soft dough. With your hands, form 1 1/2-inch balls.

Roll balls between plastic wrap to form a tortilla shape. Preheat additional oil on a nonstick griddle or pan on a medium flame. Fry the matzah tortillas until browned.
Julian Medina, chef and owner of Toloache,
a contemporary Mexican bistro
in Manhattan’s theater district.

Here are some photo's from our 2nd annual model Seder that the Social Action Committee sponsors for instructor Ron Kuramoto and his class Future Milwaukee at Congregation Shalom, March 24rd. I used a traditional recipe but used 14 apples!
We had 50 at the Seder!!!!!!
* 5 granny apples, skin removed
* 1 1/4 cup chopped walnuts
* 5 tablepoons sugar
* 1 cup red wine
* 2 teaspoons cinnamon

I loved making all the things that went on the Seder plate..and my dog, Shayna, especially like the extra rosted shank bones that were extra, and thus hers!

Great recipe

Roasted Chicken Dumpling Soup

THIS was made by my friend BOBBI AND IS AMAZING: DO TRY IT!

M-M-M-M-M-M-M-M-M-M-M-M-M-M-M-M-M

I usually make this soup using the leftovers from a Roast Chicken dinner. It is usually a two-day process.
Soup Ingredients:
1 large roasting chicken
1-2 red bell peppers
3 large onions
3-4 cloves of garlic
3-4 ribs of celery
4-6 carrots
1 bunch of parsley (cilantro is good also)
1 red jalapeno or some type of hot red chili
2 Bay leaves
Chicken Soup Base (Better Than Bouillon works well)
Turmeric for color

Dice two onions, two carrots and bell pepper.
Place on the bottom of a covered roasting pan along with the whole garlic cloves.
Place your cleaned and dried chicken on the bed of vegetables.
Oil the chicken with olive oil. Salt to taste.
Cover and place in a preheated 375-degree oven for 1.5-2 hours until browned and cooked to an internal temperature of at least 165 degrees. The cover helps retain the juices. I use a clay roaster soaked in water to maximize the yield of liquid.
Let the chicken cool.
Pick off all the meat and reserve the vegetables and liquid. Chill.
Put everything else (skin and bones) in a large stockpot.
Cover the skin and bones with water, add a couple bay leaves and bring it to a boil.
Simmer the bones for at least 3-5 hours. Stir occasionally to prevent sticking.
Strain out the bones, skin and bay leaves.
Skim the fat off of the reserved vegetables with liquid and save it for the dumplings.
Add the chicken meat and reserved vegetables with liquid to the stockpot.
Dice remaining vegetables and add to the soup. Make sure to dice the chili finely and don’t use the seeds or white ribs unless you want the soup to be spicy.
Add water to desired consistency and Chicken Soup base to taste. Add turmeric to color if needed.
Simmer for 1 hour.

While the soup is simmering, make the dumplings.

Prepare a large pot of well-salted water, add the reserved chicken fat and bring to a rolling boil.
4 cups flour
3 eggs
1 cup water
1 Tbs. Salt
Mix the ingredients until they just come together. Grab a handful of dough and begin pulling off small portions and dropping them in the boiling water. When you have used half the dough, stir the dumplings, cover the pot and boil for 10 minutes. Lift out the dumplings and put into the soup. Using the same water, prepare the second batch of dumplings and put in soup when finished.
Adjust water and soup base to desired thickness (more broth or less) Enjoy!!!

Join me on FACEBOOK

I am on FACEBOOK and wish you would join me so we can communicate!

PLAN TO TAKE SUMMER ART CLASSES AT USM-2009

SUMMER I.D.E.A.S.
University School of Milwaukee
2100 W. Fairy Chasm Road
Milwaukee, Wisconsin 53217
(414) 540-3350

Sign up to take exciting classes with
Instructor, LaehMcHenry

Mimicking "The Masters" - Paint Like Grade: 7-10
Date: A (6/22-7/2) Time: 09:00 AM to 10:25 AM

Interior Design Using the Internet Grade: 7-10
Date: A (6/22-7/2) Time: 12:30 PM to 01:55 PM

Shades of Realism: Drawing & Painting Grade: 4-6
Date: A (6/22-7/2) Time: 02:00 PM to 03:30 PM

Clay Creations - Advanced Grade: 7-9
Date: B (7/6-7/17) Time: 09:00 AM to 10:25 AM

So-Sew! Hand Sewing for Repairs & Grade: 5-8
Date: B (7/6-7/17) Time: 12:30 PM to 01:55 PM

Ordinary to Extraordinary: Creating with Paint Grade: 6-9
Date: B (7/6-7/17) Time: 02:00 PM to 03:30 PM

Bead-Dazzled: Jewelry, Frames, & More Grade: 4-7
Date: C (7/20-7/31) Time: 09:00 AM to 10:25 AM

Go Figure: Human Figure Drawing Grade: 7-10
Date: C (7/20-7/31) Time: 10:30 AM to 12:00 PM

Brush Art - Watercolors, Tempera, Grade: 4-7
Date: C (7/20-7/31) Time: 12:30 PM to 01:55 PM

Shades of Realism: Drawing & Painting Grade: 7-10
Date: C (7/20-7/31) Time: 02:00 PM to 03:30 PM

•Adults, 18+ may sign up for any of the above classes
and receive age appropriate instruction.

MAZEL TOV to arts and crafts sure and begora!

I love wearing my MAZEL TOV pin that Tom gave me over 35 years ago, while dating.

I have never seen one like it, and find it a real joy to wear this week, during St. Pat's celebration.

St. Patrick, as the patron saint of engineers, is credited with fostering the development of arts and crafts and introducing the knowledge of the use of lime as mortar in Ireland. He is also responsible for the initial construction of clay churches in Ireland in the 5th century A.D. Another of St. Patrick's achievements was teaching the Irish to build arches of lime mortar instead of dry masonry. These beginnings of ceramic work developed into organized crafts, and that's how St. Patrick became the patron saint of ceramic engineers.St. Patrick, as the patron saint of engineers, is credited with fostering the development of arts and crafts and introducing the knowledge of the use of lime as mortar in Ireland. He is also responsible for the initial construction of clay churches in Ireland in the 5th century A.D. Another of St. Patrick's achievements was teaching the Irish to build arches of lime mortar instead of dry masonry. These beginnings of ceramic work developed into organized crafts, and that's how St. Patrick became the patron saint of ceramic engineers.

Fun filled weekend

The weekend was jammed full!
THE PATTIES DAY PARADE 2009:

I loved going into Chicago yesterday with my friend. We spent most of the day at the Institute of art see the works of MUNCH.
It was a huge show!

today: We loved being out on a nice 51 degree sunny day .
We got to the parade early as not many around Tom and Shayna!
Later it was crowded.
We then filled our day with lunch at my favorite chines buffet near home,
early play and supper after with friends at great seafood restaurant.
Is after 10 and I am going up to bed as tomorrow we have a full day again!

Pre-Passover Seders' a_comin' the 23rd and 26th

I am going to some Seder's before passover. One is the Milwaukee area Community Women's Seder and one is for Future Milwaukee event. For the later, the overall goal is to expose this emerging leadership group to our religion and our culture.

I am in charge of making charoset and the boiled egg for each to have their own mini-seder place.

My Recipe for Charoset is what as been done by my family for ever:

Here it is>
ALL should have a coarse texture.
* 4 medium apples, 2 tart and 2 sweet/chopped so not mushy.
* 1/2 cup finely chopped almonds
* 1/4 cup sweet wine/ I use the sweet Manischewitz wine.
* 1/4 cup dry wine
* 1 Tbs. cinnamon
Shred the apples. Add all other ingredients.
Allow to sit for 3-6 hours, until the wine is absorbed by the other ingredients.
Adding dried fruit is an option..but more costly, and my family minhag (tradition)is not to add.

Mom-McHenry's Kosher-style Corned Beef Recipe!

Mom’s “kosher style corned beef”

2 1/2-3 lbs. Corned beef/flat cut
4 garlic cloves or equivalent
1 1/2 teaspoon pickling spice

1. Place corned beef and any spices that come with packaging in container.
2. Cover meat with water.
3. Bring to boil.
4. Continue to simmer until almost tender.
5. Cool in juice.
6. Then slice.
7. Can be frozen!
Enjoy!!!

Chag Sameach

As you can see by this snap shot David emailed to us. Shayna was comfortable at David’s while we vacationed for a week in Puerto Rico! The photo was taken just minutes after we dropped her off!!


Here we are in Ponce on the one sunny day we had.

We had some fun..but most it rained or was over cast.
The high points of the trip were:
1. For Tom: golfing at Dorado
2. For me: the San Juan Art Museum MAP, as it is called.
3. The food most meals was yummy, with lots of seafood, good sweets, but too much fried foods and no veggies or fruit!
4. Seeing the historic sites around Ponce and San Juan, many by car.
5. Most fun was the Santana and Feliciano concert at the new and fab. coliseum.

have to be honest....Mexico, specifically Porta Villarta, has bet Puerto Rico in every way: food, lodgings, culture, beach, weather, and etc.!!