COOKING and COUNTING CLICKS

 

i.e. “LIKES”

Ever since Blogger figured how to not count bots or any mechanical un-peopled viewers, the viewing counting on my posts went from over a thousand (most of the traffic back then was from Russia and I know no one there) to less than a hundred on most posts. Some posts are fewer than fifty. If you’re reading this, you’re in an exclusive rarified club.

 

 I noticed a curious pattern to the posts that get almost double the clicks. They either contain cat pictures (oh, my 💓) or a recipe. I rarely do the latter, so it’s time, don’t you think? Not that I am motivated by clicks, but I feel like letting the summer leave with a bang.

 

And so I will share my favorite comfort food, which is good warm, (in winter) fabulous cold, (on a day like today) and for the most part is pretty good for you. It requires only one ingredient you’ll have to go hunting for, and trust me—you’ll be happy to have it on hand going forward. The rest are likely already in your refrigerator & pantry.

 

ROSE WATER PUDDING

2 cups whole milk

2 tablespoons cornstarch

1/3 cup sugar

¼ cup Rose water (or Orange-blossom water) *

Chopped pistachio meat or Almonds for topping

 

*The Rose water is found in middle eastern food stores, and if you must, Amazon also sells it. It’s wonderful in fruit salad and in rice pudding, and for the cocktail crowd there’s no end to where it adds wistful cheer.

 

On low heat, bring the milk with cornstarch and sugar whisked in to a soft simmer, using a whisk the whole time. The moment it begins to boil, it will also thicken. Take it off the stove and whisk in the rosewater. Fantastic for cold evenings right away. It’s very nice chilled in small bowls and eaten with a spoon, nut meats sprinkled on top.

 

Can’t be simpler, can’t be better. You’re welcome.

Passover Brings Matzo* and a Recipe for You

 

*{Matzah in Hebrew pronunciation. Matzo is Yiddish}

The commandment to eat Matzo* to the exclusion of other bready/crackery/pastry thingies during the eight days of Passover divides the Jewish people into those who love it and those who suffer through it.

I’m decidedly on the side of the matzo lovers. In fact, I eat it all year round, which is actually a defiance of the original intended commandment. We are supposed to experience the difference that befell our ancestors during their exodos from Egypt. So if you eat matzo every day, how is Passover time different from all other times?

 

But I LOVE matzo, so sue me.

 

Matzo tastes like pure wheat. If you like wheat, you’ll appreciate the plainness of this subtle but fortifying taste. It isn’t mixed with any other ingredients like salt, sugar, fats or dairy. It’s a lot of flour and very little water mixed, pounded rolled and baked quickly into thin sheets. Glorious.

 

But here I am about to mix it with other things for those who want to do something with leftover matzo. The only reason you have any left over is because you didn’t eat the whole box plain. I take pity on you, and offer my mother’s Matzo Brei,(Yiddish for “fried matzo”) the savory version:

4 eggs, beaten

2 ½ cup milk, mixed into the eggs

A sprinkle of salt, a dash of pepper, a ½ t. of onion powder mixed in

4 matzo broken into small pieces

1 cup grated mild cheese

Mix all the above and let it soak together for about an hour.

In a large frying pan that has a lid, melt 2 T. butter, add the Matzo mixture and spread evenly. On the lowest possible flame let is cook slowly, covered, for 45 minutes.

 

That’s it. No turning, no fuss.

(Another version skips the cheese, pepper and onion powder and adds vanilla instead, then top with cinnamon sugar when serving. But I swear by the savory one as a full dinner in a pan, with a side of green salad.)

 

This serves two, and can be multiplied as needed, depending on the size of the pan. My favorite comfort food, not only on Passover.

(The photo👆 is one Matzo Brei that was flipped and browned on both sides. I prefer to have a custardy top and crisp bottom)