The J o y of S o up sit down, and have a nice bowl of soup April 04, 2004 Banana Farfel
The Soup Lady doesn't know from making a Seder, but she knows a good thing when she sees it. Debra Galant calls this dish the culinary highpoint of her Passover dinner and that's good enough for me. She writes: Dear Soup Lady,
plus the farfel , plus potato puffs, plus matzo ball soup of course, plus hard-boiled eggs, plus gefilte fish, plus asparagus and sometimes a yummy black radish dish made with schmalz(chicken fat). In addition to all the ceremonial foods and the desserts, she makes the most amazing Banana Farfel - the high point, culinarily, for Passover for me. That and matzo brie, which is just French toast made with matzo. (I've read that Steven Spielberg has matzo brei every day.) Aunt Frieda said it was ok to let loose on the internet with this, and she made me rummage through my tin box of recipes for it:
MATZO FARFEL PUDDING
2 cups matzo farfel
2 well-beaten eggs
1 1/2 tsp. salt
1/3 cup of sugar
3 tablespoons of chicken fat or oil
apple , peeled and diced banana , cut lengthwise
apple , peeled and cut lengthwise To prevent discoloration of the fruit, place the slices into a bowl of cool water to which a small amount of lemon juice has been added. Cover the farfel with cold water and drain immediately - do not let it get soggy. Add the beaten eggs and mix. Stir in the salt, sugar, fat or oil, and the diced apple. Place in a well-greased 9X9 baking dish. Place the sliced apples and bananas on top of the mixture, alternately. Bake at 350 for 35 - 40 minutes. Watch for it to brown. It is best to use a glass baking dish so you can watch it. | |
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