Cheese Matzo Blintzes With Asparagus And Dill Recipes

Steps:

• Snap the ends off the asparagus where they break naturally. Peel the spears. Cut the asparagus in one-inch lengths.
• Place the asparagus in a steamer or in a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green. Drain the asparagus, if necessary, and refresh under cold running water. Dry them well.
• Heat a tablespoon of the butter or oil in a large nonstick skillet. Saute the onions over medium-low heat until they are golden, about six minutes. Remove the onions from the pan and mix them with the asparagus.
• Crumble the matzohs and soak them in a bowl of hot water about 30 seconds. Drain well and squeeze out as much water as possible. Mix the eggs and matzohs together in a bowl. Season with salt and pepper. Stir in the onions and asparagus.
• Heat the remaining butter or oil in the skillet. Add the matzoh mixture and cook over medium-high heat several minutes, until the mixture sets on the bottom and around the edges. Cover the skillet with a large plate and, holding both plate and skillet together, flip them over so the matzoh brei is cooked side up on the plate. Slide it back into the pan and cook the second side. Cut it in wedges and serve with a sprinkling of grated cheese, if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange asparagus spears in a shallow baking dish.
• Whisk together half-and-half, cornstarch, Italian seasoning, ground mustard, red pepper flakes, mozzarella cheese, and Parmesan cheese. Pour mixture over asparagus and swirl the dish so that the liquid coats the bottom of the dish.
• Bake in the preheated oven until asparagus is soft and cheese sauce starts to bubble, about 15 minutes. Remove from oven and let sit for 5 minutes before serving.

Steps:

• To make crepes: Blend milk, matzo meal, eggs, oil and salt in a blender until smooth.
• Let batter stand 30 minutes.
• Stir batter before using.
• Lightly brush a 10 inch skillet with oil and heat over moderately high heat until hot but not smoking.
• Holding skillet off heat, pour in 1/3 c.
• batter, tilting and rotating pan to coat bottom.
• Return skillet to heat and cook crepe until top is set and edge and bottom are golden, about one minute.
• Remove skillet from heat and loosen edge of crepe with a spatula.
• Release crepe onto a plate.
• Repeat until all the batter is gone.
• Put oven rack in middle position and preheat oven to 350 degrees F.
• To make filling: cook asparagus in a wide 4 to 5 quart pot of boiling salted water, uncovered, until just tender (about 5 minutes).
• Transfer asparagus with a slotted spoon to a butting board to cool.
• Cut off and reserve tips, then finely chop stalks.
• Stir together cottage cheese, chopped stalks, dill, egg, pepper and salt.
• Assemble blintzes: Put 1 crepe, paler side up, and spread a scant 1/3 c.
• of filling in a horizontal line just below center of crepe, leaving a 3/4 inch border at each end.
• Fold in sides of crepe over ends of filling, then beginning at bottom, roll up to enclose filling.
• Transfer, seam side down, to a lightly buttered 15 by 10 inch shallow baking pan.
• Fill and transfer remaining crepes in same manner.
• Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes.
• Make topping just before blintzes are ready to serve: heat butter in a 10-12 inch skillet over moderate heat until foam subsides.
• Add scallions and cook, stirring until tender, about 5 minutes.
• Stir in asparagus tips, salt, and pepper and cook, stirring until aspargus is heated through, 1 to 2 minutes.
• Remove from heat and stir in dill.
• Spoon topping over blintzes.

Steps:

• For the filling: In a medium bowl, combine farmer cheese, egg, sugar, matzo meal or bread crumbs and vanilla. Using a fork, mix well; set aside.
• For the batter: In a large bowl, combine milk, eggs, durum flour, cake flour, vegetable oil and 1/4 cup cold water. Whisk until batter is smooth.
• Place a 9-inch well-seasoned crepe pan or heavy skillet over medium-low heat. When pan is well heated, film it lightly with nonstick cooking spray. Allow pan to heat again for a few moments, then ladle 1/2 cup batter into skillet and tilt in all directions to spread batter thinly and evenly. Cook until underside is pale yellow-white and edges lift easily from bottom of pan, about 3 minutes. Adjust heat as needed if crepe is cooking too quickly or slowly.
• Use a spatula to flip crepe, then cook other side for an additional 2 to 3 minutes. (The first crepe often tears or folds; there will still be enough batter for 10 crepes.) Transfer crepe to a plate, and repeat with remaining batter to make 10 crepes.
• Place a crepe on a work surface and spread 3 to 4 tablespoons filling on one side. Starting from filled side, roll blintz and stack on a serving plate or in a container seam side down. At this point blintzes may be covered and refrigerated for up to 24 hours.
• To serve, place a large sauté pan or skillet over medium heat. Melt a tablespoon butter and add as many blintzes as possible without crowding pan. Cook until golden brown on bottoms and filling is heated through, about 3 minutes. Turn and cook other sides until golden brown, about 2 more minutes. Remove from heat and keep warm; repeat with remaining crepes and filling. Serve immediately, seam side down, garnished with sour cream, if desired.

Steps:

• For Batter:.
• Combine eggs, salt, and water. Add gradually to matzah cake meal, stirring hard to avoid lumps.
• Fry into thin pancakes on one side only.
• Place a rounded spoonful of filling onto each pancake.
• Fold envelope fashion -- one end, then both sides, then roll to close completely.
• Fry in oil.
• Note: you can make the blintzes ahead, then put them packed closely together in a baking dish, and reheat in a slow oven, and serve casserole style at the table.

Steps:

• Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
• Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
• Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
• To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pulse flour, baking powder, sugar, baking soda, and salt in a food processor until combined.
• Add butter and pulse until mixture resembles coarse meal.
• Add Cheddar and dill and pulse until just combined.
• Whisk together yogurt and milk, then add to food processor and pulse until dough just comes together.
• Spoon 12 (1/4-cup) mounds of dough about 2 inches apart onto an ungreased large baking sheet and bake until puffed and pale golden, 12 to 15 minutes.

Steps:

• With the racks positioned the top third and middle, heat oven to 500 degrees.
• In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
• Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
• Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
• While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.

Steps:

• Preheat oven to 400°F with rack in middle. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
• Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
• Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
• Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
• Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

Steps:

• In a large skillet, bring water and salt to a boil; add the asparagus. Cover and cook over medium heat until crisp-tender, about 6-8 minutes; drain. Transfer to a serving platter and keep warm. In the same skillet over low heat, stir cream cheese and milk until smooth. Stir in dill, garlic salt and pepper. Pour over asparagus.