Asparagus And Caramelized Onion Matzoh Farfel Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
• Place farfel in a colander and pour boiling water over it.
• In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

Steps:

• Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
• Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
• Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

Steps:

• Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized.
• Add the white parts of the scallions and cook for 5 minutes.
• Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
• Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
• When it returns to a boil, add the asparagus and blanch for 1 minute.
• Drain and refresh in ice water.
• When asparagus is cool, drain and add to onion mixture.
• Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel.
• Stir in the vegetables and half the stock.
• Continue to stir until the liquid is absorbed.
• Add the remaining stock and cook until just juicy.
• Season to taste with salt and pepper.
• Serve immediately.

Steps:

• Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat. Add onions and cook until caramel colored, stirring occasionally.
• Pour 1-inch of water into a skillet and bring to boil. Add salt and asparagus and cook 3 minutes, drain.
• Stir in thyme, mustard, balsamic vinegar and pepper into onions and toss with asparagus to coat.

Steps:

• Preheat oven to 350 degrees. In a medium skillet, heat 2 tablespoons oil over medium-low heat. Add onions, and cook, stirring frequently, until soft and caramelized, 30 to 45 minutes.
• In a medium saucepan, bring chicken stock just to a simmer over medium heat. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add farfel, and cook, stirring, until toasted and golden brown, about 5 minutes. Transfer to a small roasting pan, and add hot stock. Place in oven, and bake until the liquid is absorbed, about 20 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in a large skillet; add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
• Remove farfel from oven, fluff with a fork, and stir in onions and mushrooms. Return to oven, and cook just until heated through, about 5 minutes more. Season with salt and pepper. Serve.

Steps:

• Heat the extra-virgin olive oil, 3 turns of the pan, in a skillet over medium to medium-high heat.
• Add onions and cook until caramel colored, stirring occasionally.
• Pour 1-inch of water into a skillet and bring to boil.
• Add salt and asparagus and cook 3 minutes, drain.
• Stir mustard, balsamic vinegar, thyme and pepper into onions and toss with asparagus to coat.

Steps:

• Preheat oven to 375 degrees. Melt fat in a medium skillet over medium-high heat. Add onion and celery; cook 8 minutes. Let cool. Whisk together eggs, broth, 1 1/4 cups hot water, spices, and salt. Stir in farfel and onion mixture. Spoon into 10 (1/2-cup) ramekins. Bake until set, 30 to 35 minutes.

Steps:

• Preheat the oven to 350°F. place the farfel in a large bowl; at the chicken stock and let stand for 15 minutes.
• Meanwhile, melt the butter or margarine in a large skillet over medium high heat. Add the onion, celery, bell pepper, if desired, mushrooms, and parsley and sauté until onion is golden, about five minutes. Mix in the garlic and grated apple.
• Stir the sautéed mixture into the softened farfel and let cool. Add the eggs, ginger, salt, and pepper and mix until well combined. Spoon the mixture into a greased 9 x 13" casserole.
• Bake for 30 minutes; remove from the oven. Turn the dressing over with a spoon, breaking it up in order to brown the other side. Bake an additional 30 minutes or until golden brown.

Steps:

• In a skillet over low heat, melt 2 tablespoons butter. Add onions and cook, stirring, until caramelized, 5 to 7 minutes.
• Add mushrooms and raise heat to medium-high. Continue to cook, stirring, until mushrooms are soft, about 5 minutes. Season with plenty of salt and pepper.
• Add remaining tablespoon butter to pan and let it melt. Add matzo and cook, tossing to coat matzo in butter, for 2 minutes.
• Pour eggs into pan and season them generously with salt and pepper. Cook, scrambling mixture, until eggs are set, about 2 to 3 more minutes. Season with salt and pepper and serve.