Tuesday 19th April 2022.
April 19, 2022
Our guest this morning in the eight o’clock hour is Dr Thomas Rowley. “A former university professor, entrepreneur, CPA and veteran. He has a passion for helping families and youth develop their critical thinking, and through his extensive university faculty experience and business background, has impacted thousands of lives across the Americas with his approach and frameworks. In between writing and speaking, you can find Dr Rowley in the sky as a private pilot or on the ground as an apprentice horseman developing equine facilities for helping trauma victims and disabled children. He lives in Panama with his wife, stepson and old beagle Snickers”. We chat about his book “Empower your children”. Teach kids to ask meaningful questions, recognize bias, and stand up for themselves. You can find the books in the hombre de la Mancha stores or on Amazon.
It is Tuesday, so in the last hour today we link up with Feisty Foodie Sara and today joined by hubby Corey. We are in the middle of the Passover week so….. “We can’t eat bread or anything leavened for 8 days. It’s matzoh, matzoh and more matzoh! It’s like a cracker, but less yummy. lol. A standard Passover breakfast was always Matzoh Brei – 2 ways! We always had it during Passover in my house and I always make it for my kids (even though Zac’s not a fan). Lol This recipe comes down to how your grandmother used to make it and Corey and I have different flavour profiles and textures for almost the same recipe. So…I’ve invited Corey to come on and discuss the differences with me. Sweet and pancake-like vs. savoury and more scrambled. Another delicious recipe using matzoh is Chocolate Toffee Almond Crunch Matzoh. Toasting the nuts gives this recipe delicious richness along with a yummy toffee flavour. We thought a nice compliment to go with these recipes would be an Expresso Martini! It’s prefect for breakfast or with dessert! Lol Corey has a great little shortcut with a product you can pick up at Price Mart (hopefully, still).
Savoury Matzoh Brei
4 large eggs
1 sheet matzo
1 tbsp butter
Salt and pepper
Top with chives, if desired
Add eggs and milk to a bowl and scramble with a fork (or 2) until the nice and fluffy.
Run a sheet of matzo under running hot water for 30-50 seconds until it just begins to soften. The amount of time you’ll need to keep it under the water depends on the type of matzo you’re using (egg matzoh is softer). Let it get soft, but don’t let it turn mushy! Shake off the excess water and reserve the matzo. I like to leave a few pieces slightly crunchy too.
Melt butter in a skillet or frying pan over medium heat.
Break the matzo into small pieces and place them in the skillet and sauté over medium heat for about 2 minutes, evenly coated with butter. Pour the scrambled egg mixture over the matzo pieces and stir with a spatula until they are well combined with the matzo. Lower the heat a little and cook the eggs for about 3-4 minutes, moving them continuously or they will overcook. You want the eggs to be cooked soft- not runny, but just barely cooked. Overcooked or browned eggs ruin the flavor entirely. As you are cooking, sprinkle in salt and pepper to taste. Top with chives (if desired). Serve the matzo brei immediately with a small side of ketchup or sour cream.
Chocolate Toffee Almond Crunch Matzoh
1 cup (2 sticks) butter
1 cup packed brown sugar
1 1/2 cups chocolate chips
1/2 cup almonds, toasted and chopped
Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray. Preheat the oven to 350 F. Cover the baking sheet with a layer of matzo sheets, breaking them up to fill in gaps if necessary.
Combine the butter and brown sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves. Allow the mixture to come to a boil and keep it boiling for 3 minutes.
Remove the pan from the heat and pour carefully over the matzo. Use an offset spatula or a knife to smooth the top and ensure the mixture evenly covers all of the matzo. (It’s okay if there are a few bare spots, it will spread as it bakes.)
Bake for 10 to 12 minutes, rotating the baking sheet halfway through and checking occasionally to make sure the sugar doesn’t burn. If it seems to be getting too dark around the edges, remove the baking sheet from the oven.
Once out of the oven, sprinkle the chocolate chips over the top of the toffee layer and let it stand for 1 to 2 minutes until the chocolate chips begin to melt. Use a spatula to spread the chocolate evenly over the surface. In the meantime, toast almonds in the oven or in a frying pan and sprinkle the nuts over the top and, using a spatula or back of a spoon, press gently to adhere while the chocolate is still wet.
Place the baking sheet in the refrigerator to cool. Break into pieces by hand once set and enjoy.
1 oz hot espresso
2/3 oz coffee liquor (such as Kaulua)
½ tsp – 1 tsp simple syrup (you could add a splash of Bailey’s instead)
1 pinch of salt (optional)
Shake all ingredients in a shaker for 30 seconds (to get a nice crema). Strain into a martini glass and garnish with 3 coffee beans in a flower formation in the center.