Passover

It probably never would have happened had it not been for the fact that we were trapped in Studio 8H for camera blocking for hours on end which was business as usual.  A group of us were sitting around the Green Room, which was next to Lorne’s office on the 9th floor overlooking the studio stage.

This was where we took our meals between the dress rehearsal and the live show. It was also where we got notes and the chopping block for sketches. But you’d never know that kind of carnage took place at any other time in this unassuming spot. It was furnished with the kind of couches and chairs that said ‘we don’t give a crap about this late night summer replacement show, let’s give them the stuff we have in storage’. The color palate was ‘tan 70s vomit’.

In the room were Gilda Radner, Paul Schaffer, Cathy Vasapoli (Paul’s girlfriend, now, his wife) Marilyn Miller, Alan Zweibel, Al Franken, and me. We were all in varying stages of exhaustion (the writers, obviously, even more so) and were draped over the furniture like the kids in the “Going Steady” number from Bye Bye Birdie.

“Hey, isn’t it pasacccchhhhhhhhhh?” Zweibel asked, shredding his throat and getting the laugh his sacrifice deserved.

Passover is around the corner. In the past, thinking about cleaning out my cupboards, omitting all the Chametz(anything made with wheat, barley, rye, spelt, or oats or any product that is made with these grains and left to stand raw for longer than eighteen minutes) was a daunting task. No cereal, bread, waffles, pancakes, and most cookies for 8 days. Matzoh is the “grain” of choice and there are only so many ways one can eat matzoh (before it totally clogs up your system – and we all know how that goes).

Over the past few years I have become much more rigid in observing Passover. Mostly because I wanted my children to respect the holiday, understand what it means to sacrifice, and hopefully teach discipline through our values and our heritage.

Regardless, it can be a constant struggle. Yet, by the 3rd day, they all settled into the challenge at hand (not dissimilar to a cleanse) thus, their consciousness rises to the occasion. This year it is going to be much easier. Most of what we give up for Passover has already been omitted and almost forgotten as we lean more toward a gluten free lifestyle. But still, gluten free means we can eat rice, legumes, and most grains. Not the case during Passover.

Italian Jewish culinary culture is fascinating.  Not Ashkenazi, not sephardi it’s its own mashup of flavors and dishes.  So it isn’t surprising that Italian Jews actually figured out a way to enjoy pasta during Passover.  Like pretty much everything Italians do, their matzo is prettier than ours, often round and punched out to look like a lacy doily.  However our square shaped giant crackers are perfect for constructing a “lasagna” or as my staff started calling it “mazzagna” (matzo+lasagne).  I’ve heard these “pies” layered with matzo called Tortino, Mina or Scacchi. You might think that this idea is a poor substitute for the real thing, but actually it’s pretty great.  The matzos which are soaked prior to layering, absorb the tomato sauce and become light and fluffy.

You can use this idea to make any kind of “tortino” whether you construct it with a meat sauce (made with groung lamb perhaps) or vegetables as I do here.  At Angeli we decided that the best use of the Mazzagna/Tortino was as a vegetarian option/side dish for all.  If you’re keeping kosher or doing a traditional meat meal than leave out the parmesan.  If not, then go for it.  Either way your guests will be happy to have something on the table that’s light(ish).

Making Passover dinner takes a bit of planning, but it doesn't have to be a chore. If you're cooking for a big group, hand out assignments so you don't do all the work. If your kitchen is large enough, invite people over to help. Cooking the dinner with friends and family can be as much a part of a celebration as the meal itself.

Everyone wants to save money these days. But keeping an eye on food costs shouldn't mean cutting corners on quality and flavor. Avoid buying packaged or frozen meals and you'll be way ahead of the game. Besides saving money, you'll be eating healthier food.

On Passover, I practice what I preach by using one chicken to make three dishes. My Jewish mother would be very proud.

For me it's not Passover without matzo ball soup. But soup is only as good as the stock. Canned and packaged chicken broth are very high in salt content and, in my opinion, have an unpleasant flavor. It's much better to make your own.