Gazpacho

           ANN ARBOR NEWS GAZPACHO (R3A2 VERSION)
               A Make-Ahead Day-Before Recipe

2 large or 3-4 Roma tomatoes, peeled and seeded (see step 1)
1 large cucumber, peeled (seeded, too, if you want)
1/2 large red onion
1 large red pepper, seeds and membrane removed
2 large stalks celery plus 1 small inner stalk with leaves
2-5 stems parsley, leaves only
46 oz V-8 juice
1/4 c. olive oil
1/3 c. red wine vinegar
1/4 tsp Tabasco, or to taste
1/8 tsp ground black or white pepper
1 T (about 1/3 lemon) fresh lemon juice
1 clove garlic, minced
Salt to taste (I omit it: the V-8 is salty enough)
Optional Garnish: finely chopped cucumber, red onion, or parsley

1. Prepare the vegetables as indicated. To peel the TOMATOES: combine ~1 c. ice cubes and water in medium bowl to make ~1.5-2 cups ice water. In small saucepan, bring ~4 c. water to a racing boil, add 1 tomato, boil for 30 seconds and remove to ice water bath for 30 seconds. The peel should slip right off. Repeat with the other tomato(es). To seed the TOMATOES and RED PEPPER (and CUCUMBER if you wish), vertically quarter and scoop out seeds, pepper membrane, tomato jelly, etc.

2. Optional: Reserve and refrigerate a small piece of cucumber, onion or parsley to use as a garnish.

3. Have ready a ~4 qt. bowl or pot with a cover. Cut TOMATOES, CUCUMBER, ONION, RED PEPPER, CELERY and PARSLEY into blender-friendly pieces, no dimension more than ~1.5 inches. Put 3/4 c. V-8 JUICE in the blender, add ~2 cups loosely packed vegetable, and puree. Transfer to bowl and repeat until all the remaining juice and vegetables are used. If you have vegetables left over, chop fine and add to bowl.

4. Stir in any remaining V-8 JUICE and all other ingredients: OIL, VINEGAR, TABASCO, GROUND PEPPER, LEMON JUICE, GARLIC, and optional SALT. Chill for 2 hours or more. I chill overnight.

5. Optional: When ready to serve, chop the veg you reserved in step 2, or similar from the fridge, to garnish each serving. It looks pretty but the taste is great without, too.

6. Serve. Refrigerate any leftovers. The soup lasts several days in the fridge, maybe longer but we consume it too fast to know.
             Serves 8-12, maybe more.

7/16/99; 8/8/03; 6/18/11; rev for blog 7/7/18 rjm

Matzo Kugel

              R3A2 VERSION OF BABA'S MATZO KUGEL

PRELIMINARIES
Preheat oven to 350. Have on hand a 9x13 baking dish or two 8x8 ones. Grease now, or if you want to use the same 9x13 for wetting the matzo (step 1) as you do for baking, remember to grease the dish after emptying and drying it after step 5. For greasing, I use a Passover-suitable oil, such as canola or peanut oil, ~ 1T.
      When I was a kid, everyone used peanut oil at Passover
      so I do, too. Canola oil (not even under its old name,
      rapeseed oil) was not available as far as I know.

MAKE THE PUDDING
1. Use the perforations to break into 4-5 strips each
     * 4 matzos
but don't worry if the breaks aren't clean. Put all the matzo into a large flat dish that lets the strips lie flat in 2 layers.
      I usually use a Corningware roasting pan but, in a small
      hotel suites kitchen, I used the same 9x13 dish (ungreased
      at this point) that I later used for baking.
Pour on top
     * 2 1/2 c. hot tap water
Leave MATZO to soften while you do the other steps. Baba said to squeeze out excess water, see step 5, but I find that if I use 2 1/2 c. (she said 2-3 cups) all the water is absorbed and there's no liquid left in the dish. Check on the MATZO as you do the next steps: if any top pieces are still dry, look to see if there is any water at the bottom of the dish. If there is, move the dry pieces into the water. If not, leave them on top and wet them with a tablespoon or so more water.

2. Use the chopping blade in your food processor to chop
     * 1/2 c. slivered almonds
so that they are in small pieces. Today's food processors are so strong they make some of the almonds into powder, but don't worry: a little almond powder is OK, too. If you don't have a food processor or just prefer chopping by hand, chop the slivers into pieces ~ 1/8" long. Place those ALMONDS in a small bowl along with
     * 1/2 c. seedless raisins
and set the bowl aside.

3. In a large mixing bowl, beat (I use a manual egg beater)
     * 6 eggs
Then beat in
     * 1/2 c. sugar
     * 1/2 tsp. salt
     * 1/4 tsp. cinnamon

4. Peel core, Cuisinart-shred or julienne by hand into ~1/8" wide strips, and put into the egg mixture (no need to stir yet)
     * about 1 3/4 to 2 lbs apples (4 large)
[What kind of apples? Baba's recipe said "tart" but Phil sometimes used sweet apples. Recently I used half Honey Crisp and half Granny Smith and the result was delicious. But then it always is.] Then grate directly onto the top of the apple/egg mixture (and still no need to stir yet) the peel of
     * 1 orange (I usually use a large one, maybe 1/2 lb)

5. Squeeze out any excess water (but it certainly doesn't have to be dry)
     * that MATZO
and put it in the large bowl by handfuls. Gently fold it into the egg mixture. This will also incorporate the APPLE and ORANGE PEEL. Then fold in
     * those ALMONDS and RAISINS

6. Put pudding into the greased baking dish. Top with
     * 1/2 T sugar (Baba said 1T but I use less)
     * cinnamon (Baba said 1/2 tsp but I just sprinkle on
         a light covering)
and then pour gently on top, zigzagging for good coverage,
     * 1/4 c peanut (or canola) oil.

7. Bake 45 minutes. Top should brown, but that's mostly the cinnamon. If edges get a little black, it's done, but I try to avoid that. A toothpick should come out clean.

MAKE AHEAD: It's fine - and maybe even better - to make ahead, freeze and then reheat at any convenient temperature, whether thawed or, if the baking dish can take it, frozen. I like the firmer texture that you get with rich desserts, such as chocolate cheesecake, when made ahead and then frozen and thawed. Matzo Kugel is the same. It's wonderful straight from the oven but it will be softer and looser that way.

Leftovers, if any, are delicious cold, room temperature or reheated.
Servings: 16
Prep time: 45? minutes
Baking: 45 minutes

NOTES
1. I think Baba may have invented this recipe. Making a sweet pudding with matzo instead of bread or noodles is something I've never seen elsewhere. I haven't done a search though. And pouring the oil on top of the pudding so it browns and stays moist inside: genius!

2. I call matzo kugel 'the dessert that masquerades as a side dish.' Charoses, of course, is 'the dessert that masquerades as a required ceremonial dish before the meal.' (Baba's Charoses will be added to the blog some day.) No wonder everyone loves Passover: there's dessert before, during, and after the meal. Baba's star dessert was angel food cake (12 eggs) with lemon sauce (more eggs). I make things with far less, or no, eggs: Passover Macaroons, Matzo Crunch or Dried Fruit Compote .

First typed 20030413 rjm, rev 20180410