3 tablespoons olive oil
1 cup scallions, minced,including some green tops
1 cup onions, minced
1 1/2 lbs mushrooms, finely chopped
1 teaspoon garlic powder, to taste
1 tablespoon parsley, minced
2 eggs, lightly beaten
1/3 cup matzo meal
salt and pepper, to taste
1Heat 1 tbs oil in a heavy nonstick skillet over medium heat.
Fry scallions and onions 3-4 minutes until soft.
Add mushrooms and garlic.
Sauté over medium high heat 10-15 minutes, until liquid has evaporated.
Transfer to a mixing bowl and let cool.
Stir in parsley and eggs.
Gradually add matzo meal until mixture has enough body to hold together during frying.
Add another 1-2 tablespoons matzo meal if necessary.
Season with salt and pepper to taste.
Heat 2 tbs oil in a heavy nonstick skillet over medium high heat.
Form each schnitzel by placing 1 heaping tbs of the mushroom mixture in the hot oil and press with back of a wooden spoon to a 3 inch diameter.
Fry 3-4 minutes per side until lightly browned.
Drain on paper towels
Watch as Irma Zigas cooks with her grandson Caleb, preparing her own take on Passover brisket (here's her recipe). There's love, there's respect and teaching, there are disagreements over chopping onions—it's family. Caleb and Irma aren't kosher, and neither is this recipe, but Irma's been making this brisket since her anti-Vietnam, pro-women's-rights activist days, when she needed to bring the family together but couldn't spend hours in the kitchen.
Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, shares an incredible technique for making an omelet fit for a modernist chef. To try to make this omelet at home, start with some powdered whole eggs and CHOW's recipe for duxelles mushroom paste. Measure your duxelles, then read the directions on the package of powdered eggs. You'll need to treat the amount of duxelles as the amount of water needed to hydrate the eggs, and then figure out the equivalent ratio of powdered eggs in order to have at least 4 ounces of paste per omelet. Place the duxelles and the powdered eggs in a food processor, process until smooth, and use this as the mushroom paste in the omelet. Obviously, this omelet technique is not for the faint of heart, but check out the results in the video! Incredible.