Nathan's Open for Passover

Matzah everywhere! As a centerpiece for the fast-food table, sprinkled into my soup, probably sprinkled into my hair, too, and best of all, strewn across the floor. Yes, it was a messy evening at Nathan's, the only Kosher restaurant (I know of) open for Passover.

Hoards of people and long lines

Of that entire Kosher strip on Pico Blvd. in Los Angeles, Nathan's is all we've got? Yep. And that means dozens upon dozens of Passover-keeping patrons crowding the place, making it the filthy mess it was, clogging the lines, and ordering up all the meatballs. By the time my friends and I got there (at a normal dinner hour, mind you), the menu was cut in half. All we had left to choose from were chicken plates, or deli plates, or soup.

Matzah on the floor - what a mess!

And let's talk about the menu for a second. Nathan's, which is normally cheapo fast-food Kosher, where for $10, you could feed a starving burly lumberman, is price-gouging for Passover. Don't expect to pay $10 for anything, except a drink, or the $4 cup of vegetable soup. Well, ok, the meatballs are $10, but they were sold out. Everything else starts at $13, and the prize winner is a rack of 5 ribs for $30 buckaroos.

Over-priced everything

Here's the entire Passover menu:

Char grilled chicken platter - $14.95
Meatballs - $9.95
Crispy chicken platter - $14.95
Nathan's Famous 14 oz. rib steak - 21.95
Roast Chicken - 15.95
Ribs rack of 5 - $29.95
Deli Platter - $14.95
Deli Turkey - $12.95
Deli Roast Beef - $14.95
Deli Bologna - $12.95
Vegetable Soup - $3.99
Soda - $1.85

Char grilled chicken platter for $15 bucks!

Deli platter for $15 bucks!

Vegetable soup for $4

The verdict:
Still, despite price-gouging, filth, long lines, and only half a menu of options, there was something really cool about being in the only place open for Passover, surrounded by a bunch of other people who all had the same idea as you for dinner tonight. We had fun sitting around chatting as our feet literally stuck to the floor, and the food was surprisingly tasty. The trip was worth it!

But my friends and I couldn't help but joke that for the price we paid, not only had we better eat every last diced tomato off our plate, but we should take home the box of matzah on the table, too. After all, isn't there a serious nationwide matzah shortage?


Nathan's Famous
9216 West Pico Blvd.
Los Angeles, CA 90035
(310) 273-0303

Matzah Meal Pancakes

This recipe serves two extremely important purposes:

1. Pancakes on Passover! Yes, it's possible!
2. Use up that leftover matzah meal because you've already had matzah balls for 6 nights straight and it's time for something else.

Not a year goes by that we do not make this recipe. My mom serves it just like her mom did, with the pancakes on elegant small glass dishes and the cinnamon-sugar topping poured into a green depression glass sugar bowl.


Matzah Meal Pancakes
Recipe by my bubbe, tradition continued by my mom

3 eggs
1 cup water
3/4 cup matzah meal
1/2 teaspoon salt
1/2 teaspoon sugar
Vegetable oil for frying

Beat eggs, add water and stir in matzah meal and seasonings to make a smooth batter, thick enough to drop from a large spoon. The batter can be made thinner or thicker by adjusting the matzah meal or water. Heat about 1/4 inch deep oil over medium heat until temperature is about 370 degrees. The temperature can be tested by sticking the end of a toothpick into the oil. If there are bubbles right around the wooden toothpick, the oil is the right temperature. Brown the pancakes on both side. Drain well and serve with cinnamon sugar or jam.

Joan Nathan's Strawberry Sponge Cake

What is this, a Joan Nathan kick I'm on? Yeah, maybe. She is awesome.

This cake looks really pretty, and it tastes so light compared to the requisite flourless chocolate cake every Passover meal includes. You'll be able to walk, instead of roll, home, after eating a slice. If I changed just one thing about the recipe, I might add some sugar to the whipped cream so it's sweet, but that's not a must.

All you do is make two round sponge layers, whip up some cream, fold strawberries into half the whipped cream, put the strawberries and cream mixture in the middle of the cake, and frost the outside with the non-strawberried whipped cream. It's a Kosher-for-Passover strawberry shortcake!Strawberry Sponge Cake
Recipe by Joan Nathan in Jewish Cooking in America
Yield: 8 servings

8 large eggs, separated
1 1/2 cups sugar
1 cup sifted matzah cake meal
Pinch of salt
1/2 lemon, grated rind and juice
Matzah flour for dusting
3 cups whipping cream
4 pints strawberries

1. Beat the egg yolks until light. Add the sugar and beat again.
2. Add the matzah meal, a pinch of salt, and grated rind and juice of the lemon.
3. Beat the whites until stiff but not too dry. Fold into the batter. Place in 2 greased 9-inch pans floured with matzah flour.
4. Bake in a preheated 350-degree oven for 45 minutes. Set on a rack and cool. Remove the cakes from the pans.
5. Whip the cream until thick, cut half the strawberries in quarters, and fold into half the whipped cream. Spread this filling between the 2 layers of the cake.
6. Spread the remaining whipped cream over the top and side of the cake. Decorate with the reserved whole strawberries.

Current Stash: Charles Chocolates for Passover

Chocolate-covered matzah is a tradition in my family. We have to have it every year. In the past, we've bought the cheap stuff (I won't name names) or better yet, we've made it ourselves so we can enjoy higher end chocolate. This year, we have entered a whole new universe of chocolate-covered matzah, made by Charles Chocolates.


Whether you share our tradition, or you're not even Jewish and you just love high quality chocolate, you should experience these incredible treats. As they're sold specifically for Passover, you don't have much longer to purchase them, until next year, of course.


Fruit jellies are also tradition on Passover, and Charles Chocolates has those, too. But his are extraordinary and I can't remember ever calling fruit jellies extraordinary before. They come 15 to a pack, in flavors raspberry, white peach, blood orange, passion fruit, and papaya and they go by the fancier name of Pate de Fruit.


Note: While the ingredients used in both the chocolate-covered matzah and the pate de fruit are kosher, they were not prepared in a certified Kosher-for-Passover kitchen. If that means you won't be able to eat them during Passover, fine, buy them now while they're available, and eat them in a week!

The Current Stash...

Joan Nathan's Pistachio Macaroons

Happy Passover!

This recipe is so ridiculously easy that now that I've tried it and love it, I will be making it year round. We're serving it tonight at a Passover seder, but the three ingredients in the cookie are not specifically sold for Passover. Pistachios, sugar, and egg whites - that's it. The result is a chewy, flavorful, attractive, light green cookie.

Pistachio Macaroons

Recipe by Joan Nathan in Jewish Cooking in America

Makes about 2 dozen

3 cups shelled pistachio nuts

1 cup sugar

3 egg whites

Sugar for dusting

1. Whirl the pistachio nuts in the food processor until ground but not pureed.

2. Line 2 cookie sheets with parchment paper and set aside. In a medium bowl mix the ground pistachio nuts, sugar, and egg whites. Refrigerate for about 10 minutes. Drop the batter from a tablespoon onto the cookie sheets, leaving 1/2 inch between macaroons. Bake in a preheated 325-degree oven for 12 to 15 minutes or until lightly brown. Dust with sugar when cool.