m is for memories

food detective

Categories: Appetizers, Breads, Pizza, Tarts, Dinner for Two, Supper, Lunch, Eating Out, Posted on March 5, 2019 by Sandy Bergsten - Comments (6)

Last month I traveled to Omaha for my aunt’s services. It was a bittersweet occasion, for she died quite unexpectedly right after my dear uncle’s passing. The services were held on what would have been their 62nd wedding anniversary. 

My cousins all did such a wonderful job of crafting a weekend that truly celebrated my aunt’s life and her love for their dad, her children, grandchildren, family and myriad of friends. After the services and reception our extended family traveled downtown to one of my aunt’s favorite haunts, M’s Pub. In the heart of the old Market District, we raised a glass to her memory, shared many stories and laughs, and shed some tears. We ordered many of her favored dishes and passed them around. I could see why she always loved coming here. The atmosphere and fare brought the perfect balance of down-home comfort and upscale flare, very similar to my aunt herself.

After buttery plates of garlicy escargot, came platters of M’s Pub’s famous lahvosh. This Armenian cracker baked with Havarti and topped with scallions was simply amazing. 

When I returned home, I was heartened to find lahvosh at Trader Joe’s. I picked up a package, then some Havarti cheese and a bunch of fresh scallions. 

To make lahvosh with havarti and scallions grate enough Havarti to make a generous cup.

Note that room-temperature Havarti is difficult to grate because it breaks easily. You can try freezing the block of cheese for 20-30 minutes before hand grating. Or use the grater disc in your food processor.

Slice three scallions from the white bulb to just beyond the light green part.

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. And spread the lahvosh lightly with softened butter. 

Scatter the cheese on top. 

Bake for 7-10 minutes or until the cheese begins to bubble. 

Sprinkle the sliced scallions on top. Return to oven and back for a minute or two until the cheese turns lightly golden in areas.

Remove from the oven and cut into wedges.

I’ve made this several times. And each makes me feel as though my Aunt Sandy is sitting across from me making me laugh with her crazy antics and filling me with love and longing for a woman who always lived life to the fullest.

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