04
Mar
10

Pam Reiss’ Passover – A Kosher Collection


Pamela Reiss works with her parents catering business and store in Winnipeg, Canada. By her own admission she’s not a trained Chef, yet judging by this book, the lady can cook!!!

I’ve seen quite a few Passover cookbooks over the years, some very good, some mediocre. This one is excellent! It shows imagination, understanding of the subtle nuances of flavor and has so many delicious recipes.

Among my favorites is the Spinach and Zucchini Soup with the Matzo Ball. For the Mains I have a tough time choosing between the Black Currant Miami Ribs, the Old Fashioned Beef Flanken, the Brisket with Onion Gravy, the Slow Cooked Brisket with Tomato Sauce, or the Pineapple Turkey Meatballs. For desserts there are quite a few that could become my new favorites, among them any of the variations of Crème Brûlée

Pineapple Turkey Meatballs

Serves 6 – Meat

To make a lighter version, I’ll often use ground turkey or chicken as a substitute for beef in meatballs. But this recipe was created with turkey in mind — I think the sauce works well with turkey, but don’t let that stop you if you want to try it with chicken or beef!

Sauce

28 oz. | 796 mL canned whole tomatoes
2 large garlic cloves, crushed
2 tsp. | 10 mL fresh ginger, minced
20 oz. | 565 g canned pineapple chunks, with the juice
2 oz. | 55 g brown sugar (¼ cup | 60 mL)
3 Tbsp. | 45 mL tomato paste

Meatballs

1 ½ lbs. | 680 g ground turkey
1 large egg
5 oz. | 140 g yellow onion, peeled and finely minced
(1 small)
1 tsp. | 5 mL fresh ginger, minced
1 garlic clove, crushed
1 tsp. | 5 mL salt
¼ tsp. | 1 mL black pepper
2 ¼ oz. | 65 g matzo meal (½ cup | 120 mL)
2 Tbsp. | 30 mL cold water

Preheat the oven to 350°F | 175°C.

Put the whole tomatoes with the juice into a mixing bowl and use an immersion blender to puree. Add the rest of the sauce ingredients and stir together.

In another mixing bowl, combine the meatball ingredients and mix well.

Ladle some sauce into the bottom of an oven-safe baking dish.

Form the turkey mixture into balls the size of large walnuts — you should get about 24.

Lay as many meatballs as you can on top of the sauce in a single layer and pour some sauce over them.

Add the remaining meatballs in a second layer and add the remaining sauce, spooning it on and making sure that all the meatballs are covered.

Cover the dish with a lid or aluminum foil and bake for 1 ½ hours.

Remove from the oven and serve or chill and reheat for serving later.

The book’s title refers to Passover but, frankly, with so many delicious recipes it’s a book for all seasons. Ms. Reiss has taken heimish cooking to new heights.

You can obtain the book directly from her website, amazon.com or Eichler’s in Brooklyn

CS


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