Skillet Matzo Brei with Cinnamon, Apple, and Raisins

This is another recipe from Martha Stewart Living - the April 2008 issue - and comes from Gita Edelsburg, the mother-in-law of Monita Buchwald, recipe tester at Martha Stewart Living. Made with Matzo, a cracker-like flatbread made from white plain flour and water that is typically eaten as a substitute for bread during the Jewish holiday of Passover, this recipe is different than your typical pancakes and french toast.

After soaking the matzo in water for five minutes, you combine eggs, salt, sugar, apples (I used Macintosh instead of Granny Smith), raisins (I used golden raisins), cinnamon, and oil. The mixture is gently stirred together and then evenly spread over a heated skillet. Each side is cooked for about five minutes or until brown and then it is ready to serve. I drizzled honey and then maple syrup over the top for a sweet - but not too sweet - start to my morning.

Skillet Matzo Brei with Cinnamon, Apple, and Raisins
Yield: 4 servings

5 matzos, broken into 2-inch pieces
2 large eggs
1/2 tsp. salt
1/2 cup granulated sugar
1 Granny Smith apple, peeled and diced
1/2 cup raisins
1/4 tsp. ground cinnamon
1/2 cup plus 2 tbsps. vegetable oil
Fruit preserves, creme fraiche, honey, or maple syrup, for serving (optional)

1. Place matzos in a bowl, and cover with water. Place a plate on the surface to keep the matzos submerged. Let matzos and water stand for 5 minutes, and then drain the water. Return the matzos to the bowl.

2. Whisk eggs and salt together in a bowl. Add the egg and salt mixture to the matzo. Then add the sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir the mixture until combined.

3. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Spread the matzo mixture evenly in the skillet, making sure to press the mixture firmly into the skillet. Cook, undisturbed, for 5 minutes. Carefully flip the mixture with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon the matzo brei onto serving plates. Serve hot or warm with toppings if desired.

Good Enough to Eat

Today I ventured to the upper west side to have brunch with one of my friends at Good Enough to Eat. I initially caught wind of this restaurant in last week's Page Six Magazine, which did an article on the "100 Best Brunch Spots in New York." Good Enough to Eat was one of them.

The plan was to meet my friend outside the restaurant at 10:30 a.m. A block away, I could see that there was a LONG line outside, and I have to say: I hate waiting on lines. Briefly I thought about going somewhere else, but decided to wait it out. Luckily, the line moved fast.

Good Enough to Eat is a tiny restaurant with a farmhouse theme and cow paraphernalia placed throughout. Diners sit close to each other, which is not unusual in New York City, but claustrophobes beware. There are lots of great choices on the menu - the apple pancake (one large pancake filled with apple slices, topped with apple-raisin compote, a dollop of sour cream and sprinkled with cinnamon sugar) and the deep south eggs (three scrambled eggs with biscuits and sausage gravy) caught my eye, but I ultimately decided upon the pumpkin french toast (homemade pumpkin bread topped with a pear/cranberry compote), while my friend decided upon one of the specials: Aaron's quesadillas.

Given how crowded the restaurant was, the service was fast, so we didn't have to wait long for our food. However, I was ultimately disappointed with my choice. I tasted the french toast before I put maple syrup on top, and it tasted faintly of pumpkin. However, once I poured the maple syrup on, the french toast tasted well, like regular french toast. Also, the fruit compote was apportioned sparingly - a few pear pieces, and all of three cranberries.

My friend's quesadillas, however were fantastic. Served with a side salad of mixed greens and a mild salsa sauce, the quesadillas consisted of scrambled eggs, cheese, green bell pepper, jalapeno pepper, and chorizo. A taste of the quesadillas had me wishing I had ordered those instead.

So ultimately, the pumpkin french toast wasn't for me, but Good Enough to Eat has lots of great items on the menu and you can be sure that I will be back to sample them.

Good Enough to Eat
483 Amsterdam Avenue
(Between 83rd and 84th Streets)
212-496-0163