Anyong ever try making a Matzo Brie Casserole?
Well, I guess it would work, but I would think it would be a gooey, tasteless concoction. You would lose the contrast of crispy edges and soft interior pieces that make matzo brei an annual treat.
We make sweet matzo brei, but also enjoy salami and eggs matzo brei at least once, usually for a quick supper. Also onions, various colored bell peppers, mushrooms, etc. Actually, lox and onion matzo brei would be a good breakfast treat.
As I have gotten older, I find myself wanting to stick with the traditional favorites that I grew up eating. For example, the food manufacturers now see fit to give us Pesach pizza mix. Matzo pizza is yummy enough for a few lunches ---if I can't get through a week without Pesachdik pizza mix, I won't find going out for "real" pizza after sundown so much fun.
Who needs all the cake mixes? 6 kinds of macaroons? Dry, cardboard cookies? Yikes. Nothing is as good as 1 beautiful sponge cake--I make one with carrots and ground nuts. And I make dynamite Pesach brownies from scratch: my kids would eat them all year-so would I.
Try some traditional matzo minas as well. Simplify.
Take care, p.j.
Yes! There are many wonderful recipes for homemade Passover treats in Marcy Goldman's "A Treasury of Jewish Holiday Baking," including one for chocolate chip cookies that would stand on its own at any time of year.
I'm a savory matzah brie girl, myself. But a matzah farfel/kugel type of thing might be an acceptable casseroley approximation.