Usually we try to make it to Montreal for Passover but this year my grandparents were in Boca so we spent it there! We had a big ol' feast as usual. First we had the boiled egg in salt water, pretty simple. Then, matzoh ball soup with my aunt's vegetable broth. My grandmother made our Charoset:
We made farfel muffins, which are basically the same thing as matzoh brei but with way more matzoh than egg and a ton of vegetables. They are one of my all-time favorites, I posted a picture of the recipe below. I was in charge of the scalloped potatoes. The procedure is pretty simple - spread a few tablespoons of butter and a few cloves of garlic on the bottom of a deep baking dish. Slice potatoes (it's really important that they're all even thicknesses so that they can cook evenly), start with the first layer of potatoes, pour on a bit of cream, sprinkle with thyme, salt and pepper and a little bit of goat cheese. Repeat this for as many layers as you want, we topped it all off with some swiss cheese and baked it for about an hour and fifteen minutes at 350 degrees. My grandmother made roasted pompano with lemon and olive oil. I also cooked up some green beans in boiling water since there was no room in the oven for them! We had a little cherry tomato salad lightly dressed with the Vineberg family vinaigrette. For dessert, my aunt made a key lime cheesecake with tons of fruit on the side!
We made farfel muffins, which are basically the same thing as matzoh brei but with way more matzoh than egg and a ton of vegetables. They are one of my all-time favorites, I posted a picture of the recipe below. I was in charge of the scalloped potatoes. The procedure is pretty simple - spread a few tablespoons of butter and a few cloves of garlic on the bottom of a deep baking dish. Slice potatoes (it's really important that they're all even thicknesses so that they can cook evenly), start with the first layer of potatoes, pour on a bit of cream, sprinkle with thyme, salt and pepper and a little bit of goat cheese. Repeat this for as many layers as you want, we topped it all off with some swiss cheese and baked it for about an hour and fifteen minutes at 350 degrees. My grandmother made roasted pompano with lemon and olive oil. I also cooked up some green beans in boiling water since there was no room in the oven for them! We had a little cherry tomato salad lightly dressed with the Vineberg family vinaigrette. For dessert, my aunt made a key lime cheesecake with tons of fruit on the side!
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