Matzoh Toffee

I'm warning you. This stuff is addicting. It's so good, that it's worth making even if you are sick of matzo or you don't have to worry about eating matzo this week!

This is basically matzo covered in a delicious toffee, then chocolate, and then flaky sea salt. It's basically the bomb dot com. 

I actually never grew up eating this. It wasn't part of my family's Passover routine. I didn't discover this recipe until college. Now, it's one of my favorite Passover snacks, but really as I'm eating it now I'm wondering why I don't make this all year round.

It's surprisingly easy to make--the hardest part is waiting for the toffee to cool!

Matzoh Toffee

From David Lebovitz

4 to 6 sheets of matzo

2 sticks unsalted butter, but into pieces

1 cup packed brown sugar

Big pinch of sea salt

1/2 teaspoon vanilla extract

1 cup semi-sweet chocolate

Flaky sea salt

Line a baking sheet with foil and then parchment paper. Preheat the oven to 375. Line the baking sheet with matzo. 

In a pan, melt the butter and brown sugar together over medium heat. Once the butter melts completely, let the mixture boil for 3 minutes. 

Off the heat, stir in sea salt and vanilla into the brown sugar and vanilla mixture. 

Then, pour the toffee mixture over the matzo. Make sure the matzo is covered completely!

Turn the oven to 350, and then put the baking sheet in the oven. Let it cook for 15 minutes. You should reduce the heat if it burns.

Take the baking sheet out of the oven, and then sprinkle the chocolate chips over the toffee. Let the chocolate sit for 5 minutes, then spread the chocolate evenly with an offset spatula. Sprinkle with sea salt. 

Now, the hard part. Let the toffee cool completely before eating. Enjoy!

Forage Family Meal

Forage is one of my favorite food companies--they deliver the ingredients to a delicious restaurant-inspired meal that can be made in under 20 minutes. You can read more about them here.

A few weeks ago, they invited my friend Meredith and me had dinner with the Forage team. It was a wonderful opportunity to learn more about Forage and the cool stuff they are up to!

We met at their office, a commercial kitchen space in Dogpatch. We started the evening with drinks and a tour, including seeing all of the space they have for storing ingredients...so impressive!

After a tour, Executive Chef Stephen Beaumier (formerly of Cyrus, Quince, and Noma) walked through how Forage chooses meals and preps ingredients for all of their customers. I was so impressed by the quality of the meals--both in ingredients and in creativity.

Then, we split up into groups of four, and got to work cooking! Each group of 4 prepared a different Forage menu item. My group was in charge of vegetable ash carbonara.

When each of us wrapped up, we gathered around the table with each group's dish--potatoes stuffed with dried fruit and nuts covered in a delicious Indian sauce (thanks to DOSA), smoked soba noodles, delicious flatbread, and our vegetable ash carbonara.

We dug in to the delicious food, and then jumped into a great conversation about food. It was a wonderful night!

You can sign up for Forage meals here: https://www.forage.co/?ref=2f1aea4fdd

Favorite Finds: 2 Degrees Bars

Before flying out to Mexico, I met my friend M for dinner. We met at her work, where they have an amazing snack selection. Her office takes snacks to the next level--there's homemade nutella, coconut water, everything your heart could desire. 

Naturally, I stole a snack or two for the plane. I grabbed a 2 Degrees bar, which I had never tried before.

The next day on the plane, I unwrapped the 2 Degrees Chocolate Banana bar, and took a bite. It was so delicious! It tasted exactly like chocolate and banana, plus a nice crunchy contrast thanks to some chia seeds. 

If you're not a banana fan, there is also chocolate peanut, cherry almond, and apple pecan!

 

There's another reason to love 2 Degrees besides their tempting bars. For every bar you buy, they provide a meal to a child in need! I am a fan of the one-to-one model, and I love how 2 Degrees is giving back. 

You can give back yourself (or just try a tasty bar) by buying some here. 

Weekend Reading

Hi everyone! Hope you all are having a great start to your Friday. I've spent the past two weekends with family, first my sister and then my father. It was so lovely spending time with both of them. I flew out to DC (here we are at the historic Florida Avenue Grill), and then my dad came to visit Z and I in SF. 

This weekend will be spent with my friends who feel like family. I will be rushing home from work this evening to celebrate Passover with friends. Growing up, Passover is a true family holiday. Though I hated giving up bread, I always looked forward to the big family meal during Seders. I'm excited to start new traditions this year!


Meet my new life coach, Cookie Monster. {link}

What are your thoughts on Mast Brothers chocolate? {link}

A tech entrepreneur gives up her life's possessions {link}

Passover Seder's 4 questions + food justice = this. {link}

Have you been following this crazy story about Hapa Ramen? {link}

Next on my shopping list...{link}

SF events for April! {link}

A great introduction to the leading Democratic candidate for CA Governor. {link}

The sad truth behind college acceptances {link}

This recipe is getting added to my "must bake immediately after Passover list". {link}

Back to Basics: Flourless Chocolate Cake

Passover is almost here, and if your previous celebrations are anything like mine, your Seders probably include some form of cake made with potato starch or matzo meal (to compensate for the lack of flour) that a family friend or relative brought for dessert.

I always loathe these cakes that look deceptively delicious, but then end up just tasting like a weird potato due to the potato starch. 

During Passover, yes, your diet is limited. You essentially are gluten- and corn-free, and for many Jews, rice and legumes are also a no-no. That being said, it doesn't mean your dessert options are limited!

My philosophy on Passover desserts applies equally well to any sort of diet that excludes gluten or other key foods. The secret is just to avoid recipes that try to replace flour with something else. There are lots of great desserts out there that don't require flour!

Today's recipe is a rich and perfectly imperfect flourless chocolate cake that will be a perfect addition to your table this weekend, whether you are celebrating Passover, Easter, or just the beautiful spring weather!

This cake brings a lot of flavor, and I love how rustic it looks. The cake puffs as it bakes, and then cools to almost create a crater of sorts. The recipe comes from Nigella Lawson, who calls this a "Chocolate Cloud Cake". 

I like this cake served with whipped cream, and you can find my recipe for that here. 

Also, here are some other gluten-free and Passover-safe recipes, like macaroons and chocolate mousse.

Flourless Chocolate Cake

From Nigella Lawsone

Leaving the recipe in grams, so you can be more accurate!

250 grams of bittersweet (70% cocoa solids) chocolate

125 grams unsalted butter (softened)

6 large eggs (2 whole, 4 separated)

175 grams white sugar

Preheat the oven to 350 degrees F. Line the bottom of a 9 inch springform pan with parchment paper and set aside. 

Melt the chocolate in a double boiler, and then let the butter melt in the warm chocolate. 

Beat the 2 whole eggs and 4 egg yolks with 75 grams (1/4 cup) of white sugar, then gently add the chocolate and butter mixture. 

In another bowl, whisk the four egg whites until foamy, then add the rest of the white sugar (about 1/2 cup). Whisk until the egg whites hold their shape, but are not too stiff. I suggest using an electric mixer for this step!

Lighten the chocolate mixture with a dollop of the egg whites. Then, fold in the rest of the egg whites carefully. 

Pour into the prepared tin, and bake for 35-40 minutes, until the cake has risen and cracked, and the center is no longer wobbly. 

Cool the cake on a wire rack; it will sink as it cools. 

Remove the cake from its tin when ready to serve. Add whipped cream or powdered sugar, as desired.