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on January 03, 2022

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Matzo Lasagna (aka Matzagna) aka Hero Recipe of Pesach 2019

From the New York Times ¼ cup extra-virgin olive oil, plus more for serving 4 garlic cloves, thinly sliced 4 anchovies, finely chopped (optional) ½ teaspoon black pepper ¼ teaspoon red-pepper flakes, plus more for serving 2 (28-ounce) cans whole peeled tomatoes ¾ teaspoon fine sea salt, plus more as needed 1 rosemary sprig 1 bay leaf (Barry Vitow honorary addition) 2 ¾ cups/24 ounces whole-milk ricotta, preferably fresh 1 large egg ¼ cup basil leaves, chopped, plus more for serving ¾ teaspoon freshly ground black pepper ¼ teaspoon freshly grated nutmeg 1 (10-ounce) box matzo, preferably egg or salted matzo 1 pound fresh mozzarella, sliced, then torn into bite-size pieces ½ cup freshly grated Parmesan 1. Heat oven to 375 degrees. In a large pot over medium, heat oil, and stir in garlic, anchovies (if using), pepper and red-pepper flakes. Cook until garlic starts to brown, 3 to 5 minutes. 2. Use your hands to s

Poached Eggs in the Oven!

Inspired by the fact that Trader Joe's started carrying Hollandaise sauce, Zach and I watched this video and learned how to make poached eggs in the oven. Basically, you preheat the oven to 350. In a muffin tin, you put a tablespoon of water and an egg. Then you cook it for 10-12 minutes. Scoop out eggs with a slotted spoon, and then add delicious things like aforementioned Hollandaise sauce, smoked salmon, etc.

Recipe-less Photos

Ratatouille for French class, circa 2015 For Laura and Reina Jaye's Super Bowl party, Sophia, Eli and I made Buffalo chicken dip with pull-apart bread, courtesy of the Pillsbury Dough Boy. I am not sure which football team won that night, but surely we were the ultimate victors. In the future, I might be more careful with the shape of this dish.

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