April 10, 2012
The Rest of Passover Cooking- Fourth Night
It’s coming up on Dinner #4 in the “What to Eat the Rest of Passover” series. Are we even at the hump yet? There are still a few days of Passover left to go. This is no time to fall back on hackey “cheese ‘n matzo pizza” recipes that pop up every time you Google “Passover cooking.” Stick to great, fresh food—plenty of it around this time of year. So, for tonight:
Garga is the Florence Italy version of de Struisvogel: family-run, instantly warm and welcoming. Whereas de Struisvogel reflects a more sedate Dutch propriety, Garga can be wild, a place of spontaneous partying and joyful noise. This is their classic salad, which uses exotic—for Italy—avocado.
6 Tbsp extra-virgin olive oil
Whisk oil and lemon juice in small bowl to blend. Season dressing to taste with salt and pepper.
4 extra large eggs
Preheat oven broiler. Heat a skillet and add some olive oil. Add asparagus, some salt and pepper, and cook over high heat until cooked through and still bright green, about 5 minutes. Remove from pan and divide among four ovenproof plates or place in a shallow casserole. In the same skillet, add some more olive oil and fry eggs until just set. Place on top of the asparagus. Grate parmesan on top, then place under broiler for JUST A FEW SECONDS until cheese is melted.
with, of course, Bubbie’s Passover Popovers
Bubbie’s Passover Popovers
(adapted from Ruth Levy and Joan Nathan)
1/2 cup vegetable oil, plus more for baking sheet
1 Preheat oven to 375 degrees.
For what to expect tomorrow, click here.
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