Messy Cookbook Vol. 1

VOL . 1 A Messler & Conroyd Cookbook

MESSY .1 V OL

A Messler & Conroyd Cookbook

table of contents Introduction

4

Breakfast

6

Salads

12

Entrees

14

Desserts

24

Drinks

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to the best family Introduction by Lenore Messler

This cookbook is a love letter to you, my family. It’s also a love letter to food, which I think we all share.

For years, I have collected recipes. I have an email folder that holds recipes from family, friends, and coworkers, many from over a decade ago. I have piles of magazines with dog-eared recipes I have been meaning to try. I have screenshots on my phone of cookbooks I rented from the library, and a shelf full of my own at home. I have a metal box that safely holds my favorite recipes, handwritten onto little cards.

I have even been entrusted with secret generations-old family recipes from friends, even though I’m not a part of their families. While I take this honor very seriously (I will never tell!), I believe food is meant to be shared. Food brings many different people together — it’s a way to teach others about your culture and carry on traditions. When you cook for someone, it’s a way to show them you care.

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I have so many memories centered around food. Ten of us in a resort in Orlando, with Liz making 36 servings of chicken parmesan and then getting mad at us for not finishing them. John teaching us as kids how to eat our pancakes by folding them in half. Shawn and I embroiled in a salt-in-our-grits war, which in the end was so gross we couldn’t even eat it. Romy and Jordan’s weird childhood eating habits (honestly, syrup on eggs isn’t half bad).

The last time I visited Savta and Saba in Israel, when Chathuri made us lunch that we ate out on the patio.

For me, the recipes in this book are the most special — because they come from you. Every time I make them, I feel closer to my family. The best family. I hope you do, too.

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8

BR E AK FAST

french toast

serves 4

Recipe by Koby Messler

Ingredients

Method

1 round loaf Hawaiian bread* 4 eggs ½ cup half & half ½ tsp cinnamon ½ tsp vanilla extract, optional Butter or neutral cooking oil, for frying

Slice the Hawaiian bread into 1” slices. Cut larger pieces in half crosswise if desired.

In the bread tin or a shallow dish, whisk together the eggs, half & half, cinnamon, and vanilla extract (optional).

Heat the butter or oil in a large frying pan over medium heat. Quickly dip (do not soak) each bread slice in the egg mixture, coating each side then placing it in the hot pan. Fry each side until golden brown, 2–3 minutes per side.

Serve with softened butter and maple syrup.

Notes *If you can’t find the large round Hawaiian bread loaf, this recipe can be made with the Hawaiian dinner rolls. Cut each roll in half and follow the rest of the recipe as is.

It is recommended to keep your Hawaiian bread well-hidden before cooking, so it is not stolen by a sneaky Adam or Shawn.

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shak-shuky-a

serves 4–6

Recipe by Shuky Conroyd

Ingredients

Method

1 tbsp neutral cooking oil ½ onion, diced 1 red pepper, diced (optional) 1–2 cloves garlic, minced 2 tsp Badia Adobo with Complete Seasoning 1 tsp cumin 1 tsp chili powder 1 tsp paprika Pinch cayenne pepper (optional) 4 tomatoes, diced (or 2 14-oz cans diced tomatoes) 2 tbsp tomato paste Salt and pepper, to taste Feta cheese (optional) 4–6 large eggs ½ tbsp cilantro or parsley, chopped, for garnish (optional)

Heat a large skillet with the oil over medium heat. Add the onions and red pepper (optional), and sauté until they begin to soften, about 3–4 minutes. Add the garlic and cook until tender and fragrant, 1–2 minutes. Add in the Adobo, cumin, chili powder, paprika, and cayenne (optional), and cook for about 1 minute. Stir in the tomatoes and tomato paste. Simmer until starts to reduce, 5–7 minutes. Taste and season to taste with more spices, salt and pepper.

Notes *You can also cook the eggs in the oven. Preheat oven to 375°F. Using an oven-safe pan (such as cast iron), transfer the pan to the oven after you add the eggs.

Bake for 7–12 minutes, or until the eggs are set.

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Make 4–6 divots in the tomato sauce. Crack an egg into each divot, keeping the yolks intact.

Cover and allow to simmer for 10–15 minutes, or until the eggs are set.* Garnish with feta cheese (optional), cilantro or parsley (optional), and serve alongside grilled bread for dipping.

BREAKFAST

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12

BR E AK FAST

fried matzah

serves 4

Recipe by Koby Messler

Ingredients

Method

1 pkg matzah 2 8-oz pkg cream cheese, softened 1 bunch scallions, chopped 4 oz feta cheese, softened (optional) Salt, to taste 5 eggs, divided 2 tbsp cream or half & half Neutral cooking oil, for frying

Wet each piece of matzah well with water. Wrap in kitchen towel to preserve humidity and let sit 15–20 minutes to soften. Matzah is ready when it can be folded without breaking. If necessary, repeat these steps until soft enough.

While the matzah is softening, make the filling.

In a medium bowl, mix together the cream cheese, scallions, and feta cheese (optional) until well-combined. Add salt to taste. Mix in 1 of the eggs and set aside.

In a shallow bowl, whisk together the remaining 4 eggs and cream or half & half until creamy.

Once the matzah is softened, cut each piece in half parallel to the matzah lines. Generously spread the cheese mixture on each matzah, then fold in half.

Coat the bottom of a large frying pan with oil and heat over medium high heat. The oil is ready when it sizzles a small piece of matzah.

Coat each matzah sandwich in the egg mixture, soaking for 3–5 seconds per side, then place in the pan. Fry in batches until golden brown, about 2 minutes per side. Place on a paper towel-lined plate.

Allow to cool a few minutes, then sprinkle with flaky or coarse salt before serving.

13

israeli salad two ways classic style

serves 6

Ingredients

Method

1 english cucumber, diced 4–5 roma tomatoes, diced 1 lemon, juiced Olive oil, to taste Salt and pepper, to taste 2 sprigs parsley, finely chopped (optional)

In a large bowl, mix together all the ingredients.

Serve immediately.

chathuri style Ingredients

1 english cucumber, diced 2–3 roma tomatoes, diced ½ orange bell pepper, diced ½ yellow bell pepper, diced 6 large garlic-stuffed green olives, quartered into slivers 1 lemon, juiced Olive oil, to taste Salt and pepper, to taste 2 sprigs parsley, finely chopped (optional)

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Notes The cucumber and tomatoes release a lot of water. You can try to minimize the amount by putting the vegetables in a colander set over a bowl or the sink. Sprinkle with some salt and let them sit for 10–15 minutes to release as much water as possible before making the salad.

SA L A D S

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16

E NTREES

burekas

yields 36 burekas

Recipe by Leah “Savta” Messler

Ingredients

Method

2 pkg Pepperidge Farm frozen puff pastry sheets, thawed 2 8-oz pkg cream cheese, softened 8 oz feta cheese, softened 2 eggs, divided Sesame seeds

About an hour ahead, place the puff pastry sheets, cream cheese, and feta cheese on the counter to soften at room temperature.

Notes

Using a pizza cutter or knife, cut each puff pastry sheet into 9 even squares. Place a small spoonful (about 1 tbsp) of the cheese mixture on the center of each pastry square. Fold each pastry square in half by pressing together opposite corners to create a triangle. Press the edge of each pastry together using your fingers, then further seal and crimp by pressing the tip of a fork along the entire edge. Transfer each filled pastry triangle to the parchmentlined baking sheet. (Folding process illustrated on next page)

*Season filling a little more strongly than you normally would, as flavors become softened in the final burekas.

Everything bagel seasoning also makes a great topping!

Preheat oven to 350°F. Prepare 2 parchmentlined or well-greased baking sheets.

If you have a block of feta, break up into 1” pieces. In a medium bowl, mix together the cream cheese and feta until mostly smooth. Add in 1 egg and mix until well combined.* Set aside.

In a small bowl, beat the remaining egg to make an egg wash. Brush the top of each pastry with the egg wash, then sprinkle with sesame seeds.

Bake in preheated oven for 20–25 minutes, or until pastry is puffed up and top is golden brown, checking bottom to make sure it’s wellcooked. Allow to cool for 5–10 minutes before serving.

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spinach filling Microwave 1 package of frozen spinach until fully thawed. Allow the spinach to cool until able to handle, then squeeze out excess water using a cheese cloth or collander set over a bowl or sink.

Season spinach to taste with salt, pepper, fresh or dried garlic (optional), and za’atar (optional).

potato filling Peel and quarter 2 russet potatoes. Place potatoes in a large pot and cover with water.

Bring to a boil. Reduce heat to medium-low, cover and simmer for 15–20 minutes or until potatoes are soft enough to be mashed easily with a fork. Drain.

Return potatoes to the pot and mash until no lumps remain. Add 1 tbsp butter, 2 tbsp milk, salt, pepper, and fresh or dried garlic to taste. The potatoes should be thicker than normal mashed potatoes and hold their shape when placed in the pastry.

how to fold Step 1 Place a small spoonful (about 1 tbsp) of the cheese mixture on the center of each pastry square.

Step 2 Fold each pastry square in half by pressing together opposite corners to create a triangle.

Step 3 Press the edge of each pastry together using your fingers, then further seal and crimp by pressing the tip of a fork along the entire edge.

Step 4 Brush the top of each pastry with egg wash.

Step 1 Sprinkle each pastry with sesame seeds.

Step 6 Ready to bake!

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ENTR E E S

19

20

E NTREES

chicken francese

serves 6

Recipe by Liz Messler

Ingredients

Method

3 boneless skinless chicken breasts 3–4 eggs, beaten 1 cup all-purpose flour Neutral cooking oil, for frying 1–2 sticks butter, divided 1 bottle of white wine, divided 4–5 lemons, juiced Salt and pepper, to taste Fresh cilantro or parsley, chopped, for garnish (optional)

Preheat oven to 350°F.

Notes Suggested to serve with angel hair pasta, thin spaghetti or orzo with extra sauce. If you need more sauce, simply cook some more wine in the empty pan, allow to bubble a few minutes, and add any leftover lemon juice.

The extra wine is a must to keep the chef very happy!

Using a large broad knife, slice thin cutlets by placing your palm on top of the chicken breast and slicing through the entire width. The chicken cutlets should be approximately ¼” thick.

In 2 shallow dishes, fill one with flour and the other with the beaten egg. Flour each chicken cutlet, then coat well in the egg.

In a large frying pan, add enough oil to coat the entire bottom plus 2 tbsp of butter. Heat over medium-high heat. Place each cutlet in the pan and cook until lightly browned, 3–5 minutes per side. Pour in about ¼–½ cup of wine. Let the alcohol bubble out for a few minutes and then add ¼ cup lemon juice. Season with salt and pepper to taste, then cook for an additional 2 minutes. You may need to repeat these steps and pan-fry several batches, adding more oil and butter as needed.

Move the chicken from the pan to a baking dish.

Bake in preheated oven for about 30 minutes.

Garnish with cilantro or parsley (optional) and serve.

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chicken parmesan Recipe by Liz Messler

homemade tomato sauce Ingredients

Method

Olive oil 2–4 cloves garlic, minced 1 28-oz cans crushed tomatoes (or tomato puree; or whole tomatoes crushed in blender) 1 8-oz can tomato paste 1 cup basil, chopped (optional) Salt and pepper, to taste

Coat the bottom of a large pot with olive oil. Add garlic and sauté for 2–3 minutes on medium-low heat, until lightly browned but careful not to burn. Add crushed tomatoes, tomato paste, 1 cup water, and basil (optional).

Cover and bring to a boil. Once boiling, lower heat and simmer covered for at least 1 hour.

Season with salt and pepper to taste.

chicken parmesan Ingredients

Method

2–3 large boneless skinless chicken breasts, fat trimmed and sliced horizontally into thin cutlets 2–3 eggs, beaten Plain bread crumbs Neutral cooking oil, for frying 1 lb mozzarella cheese, thick sliced 1–1 ½ cups Homemade Tomato Sauce

Preheat oven to 350°F.

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serves 4–6

In 2 shallow dishes, fill one with beaten egg and the other with bread crumbs. Dip each cutlet into the egg, then coat with bread crumbs.

Heat a large pan with about ¼” oil over medium heat. Add chicken and fry until lightly brown, about 5 minutes per side. Remove chicken to a paper towel-lined plate to drain.

Once all cutlets are browned, transfer chicken to a foil-lined pan or baking dish. Top cutlets with mozzarella cheese and tomato sauce. Bake in preheated oven for 20–30 minutes.

ENTR E E S

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24

E NTREES

brisket with cranberry gravy

serves 6–8

Recipe by Liz Messler

Ingredients

Method

3–4 lb beef brisket Salt and pepper, to taste 1–2 medium onions, sliced 2 16-oz cans whole berry cranberry sauce (or 1 can plus Craisins, to taste) 2 8-oz cans tomato sauce 1 pkg Lipton onion soup mix (dry)

Trim excess fat from the brisket. Rub all over with salt and pepper. Optionally, quickly brown outside of the brisket in a hot pan.

Place brisket in a large crockpot. Sprinkle sliced onions on top and around the brisket.

In a medium bowl, mix together the cranberry sauce, Craisins (optional), tomato sauce, and soup mix. Pour over brisket.

Cover and cook on low for 8–10 hours, or until tender. If at home, turn brisket over halfway through.

Remove the brisket to a carving board, loosely cover with aluminum foil, and let rest for 15 minutes.

Slice the brisket across the grain into thin slices and serve.

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matzah cake

yields 1 cake

Recipe by Koby Messler

Ingredients

Method

2 3.4-oz pkg instant pudding, flavor of your choice 2 cups milk 2 cups heavy whipping cream 1 cup Manischewitz blackberry wine 4 pieces matzah Fruit, sliced (optional)

Make both instant pudding boxes according to package directions, replacing the milk with 2 cups milk and 2 cups heavy whipping cream.

Set aside.

Pour the Manischewitz wine into a shallow dish large enough to fit a piece of matzah. Dip each matzah sheet in the wine for a few seconds on each side. Place in the bottom of a square cake pan. Top the wine-dipped matzah with a layer of pudding, followed by sliced fruit (optional).

Repeat the process of dipping and layering matzah, pudding, and fruit until you have four layers.

Cover and refrigerate the cakes overnight to soften the matzah, then slice and serve.

Notes For vanilla pudding, use a little less milk so it’s quicker to mix.

It’s recommended to use small, soft fruits like bananas, strawberries, and other berries.

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D ES S E RTS

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28

DE SSERTS

chocolate kahlua cake

yields 1 cake

Recipe by Lenore Messler

Ingredients

Method

1 pkg devil’s food cake mix 1 3.4-oz pkg instant chocolate pudding 4 eggs 1 cup neutral oil, like vegetable or canola ¾ cup Kahlua Powdered sugar, for dusting

Preheat oven to 350°F. In a large bowl, whisk together the cake mix, instant pudding, eggs, oil, Kahlua, and ½ cup water until smooth. Pour mixture into a greased bundt pan. Bake in oven for 50 minutes, or until a toothpick comes out clean.

Carefully remove cake from the bundt pan and let it cool. Use a fine-mesh sieve to dust with powdered sugar and serve.

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martinis three ways

scalable recipe

Recipes by Liz, Adam, and Tara Messler

cucumber

dirty

1 part cucumber vodka 1 part triple sec 1 part lime juice Cucumber, sliced, for garnish Fresh mint, for garnish

2 parts vodka 1 part vermouth 1 part olive juice (from Manzanilla olive jar) Manzanilla olives, for garnish

Ingredients

espresso

Ingredients

Ingredients

Method

3 parts double espresso vodka 2 parts cold brew coffee liquor 2 parts Baileys Irish Cream 1 part vanilla vodka Cocoa powder, for garnish

Fill shaker with ice and add all ingredients except garnish. Shake 30 seconds. Pour into chilled martini glass. Garnish and serve.

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D RIN K S

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32

DR I N KS

limonana

serves 4

Recipe by Lenore Messler

Ingredients

Method

9 lemons, juiced (about 1 ½ cups) 3 cups mint leaves 1 cup sugar

Add the lemon juice, mint, sugar, and ½ cup water to a blender. Blend until fully liquid. Strain the blended liquid through a fine-mesh sieve.* In a pitcher with ice, combine the strained liquid with 3 ½ cups water. Serve.

Notes *Straining is optional but preferred.

For frozen limonana, blend with ice after straining.

Limonana goes great with vodka!

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Huge thank you to Sean Mayfield, who cooked and photographed every single one of these recipes with me.

And, of course, thank you to my family, who each helped me with this cookbook (whether they knew it or not): Leah Messler Arie Messler Liz Messler

Shuky Conroyd

Jacob Messler

John Conroyd

Adam Messler

Shawn Conroyd

Jordan Messler

Romy Conroyd

Tara Messler

C O PY R IG H T © LE NO R E ME SSL E R , 2 0 2 3