Passover and Carrots and British Mysteries!

So I hosted a Passover Seder this week on Thursday night and invited a bunch of friends from the Economics Department. We had a great turn out and it was a lot of fun. For those of you who do not know, the Passover Seder is a traditional dinner ceremony in celebration of the Passover holiday. “Seder” literally means “order”. The holiday is in remembrance of the story of Exodus, where Moses helped to lead the Israelites out of Egyptian slavery. I am certain you have seen or heard of the unleavened bread, referred to as Matzo, that we eat during the eight day holiday. If you would like to learn more you can follow this link and enjoy an informative video:

http://www.nick.com/videos/clip/NTV_rug_passover_full.html

For the meal, my mother insisted I prepare a particular dish. It came out being fantastic and so I shall now share the recipe with you:

Carrot Soufflé:

Ingredients:

·      1 lb Carrots

·      ½ Cup Melted Margarine (butter if dairy is ok)

·      3 Eggs

·      ¾ Cup Sugar

·      2 Tablespoons Matzo Meal (or bread crumbs I suppose)

·      1 Teaspoon Baking Powder

·      1 Teaspoon Vanilla

Tools:

·      A food processor or blender

·      Some bowls

·      Maybe a Spoon?

·      1 qt Casserole dish

The process of making the Soufflé is quite simple.  Cut up the carrots into small chunks and place them into a pot. Fill the pot with water above the level of the carrots and bring to a boil. Then lower to a simmer and allow the carrots to cook a few minutes until soft. (The idea is for them to be soft enough to be easily diced in a food processor or blender.) Then drain the water and mix in the melted margarine. Place the mixture into the food processor and obviously run the machine. It may be smart to do this in stages and only place a fraction of the mixture in the processor at a time. This may help it dice the carrots more effectively. Now mix in the eggs. Then mix in the remaining ingredients. Once again, process the mixture so it becomes a nice creamy orange blob of deliciousness. Pour the mixture into the casserole dish and cook uncovered for 1 hour at 350. That is all. In an hour and a few minutes of cooling you will be enjoying a deliciously sweet Carrot Soufflé!

Makes enough for 5-6 people to have as a sizable side dish.

Sorry no pictures, it was gobbled up too quickly…

In seemingly unrelated news, I began watching the new Sherlock Holmes series this evening on Netflix. Pretty sweet show. Seems like a great actor choice to play the role. I suggest anyone with interest in watching a witty sociopath with a British accent make clever conclusions using seemingly obscure evidence check the show out…

That is all for tonight. Take care. And now for your favorite update…

Benefit of Being a Smaller than Average Person:

#2. Much more comfortable airplane rides. In fact, sleeping on the folding tray on the seatback in front can be quite refreshing…