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February 2014
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May 2014

Dandelion Green Salad

Dandelion Green Salad

This is something my grandma made every summer.  The greens were foraged out of her big yard.  The first bite was shockingly bitter, every after bite a tribute to the beauty of simple flavors.
Years after she passed, and that lovely memory was lost, I had a similar salad in China, with soy sauce replacing the salt and pepper.  It made me wonder what came first, the chicken or the egg.  Did Marco Polo bring the recipe with him from Italy or take it back when he left the Middle Kingdom?
I came back to it not so long after, when I was looking for Passover recipes.  Dandelions are regularly part of a Seder, often being prepared in the same fashion as my grandmothers Sunday salad.  It seems what some would call a weed, has brought flavor to feasts the world over.
  Dandelion Green Salad
In a large bowl, toss all ingredients together.  Allow to marinate for at least 1 hour in a cool but not refrigerated spot.
Dandelion Green Salad
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Photo Credit: Julie Cecchini

Matzo in a Wok

Matzo in a Wok
All I knew about Matzo was that it came in a box with the name Manischewitz on it. Well that and we never bought it because my mother thought it was a really tasteless cracker.
Then I got a schooling on Passover from Eva Owen and Bill Tewels.  The original meal was made in haste by the Israelites the last night before their exodus from Egypt.  The food was simple out of necessity.  Matzo, an unleavened bread, was the backbone of the meal.  It is meant sustain and satisfy.  Thats it, a bread/cracker completely without pretense.
Matzo in a Wok
I have been intrigued ever since.  Out of necessity, my first matzo had to be made in a wok.  This is how I did it.
  • 2 cups Specialty Matzo, whole wheat or Spelt Flour
  • 3/4 cup Spring Water (more as needed)
  • Olive Oil  (optional)
 Matzo in a Wok
Mix flour and enough water together, until you have a soft workable dough.  Kneed for about 5 minutes.  Dust a piece of parchment with flour.  Place a meatball sized ball on top.   Roll into a thin circle and prick with a fork.  Put aside and repeat until the dough is finished.
Using a paper towel, rub oil over a wok.  Turn the heat on to the lowest setting.  When a drop of water sizzles in the pan it is ready.  Place 1 piece of rolled dough in the pan.  Cover and cook for 10 minutes.  Flip and cook for another 7 minutes.  The finished matzo should be cracker like.  Cook a bit longer if it is still a bit doughy.
If you have an oven, bake for about 5 minutes at 450 f.
Makes about 12 matzoh.
Matzo in a wok
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Photo Credit:  Julie Cecchini