Passover Recipes on The Kosher Scene

Since we started this blog, in November 2009, we posted some excellent Passover recipes. Here, to help you find them all, we bring you the links. To help you with more recipes that only require very short and easy preparations, we will post (tomorrow) a video of the incomparable Lévana preparing three easy dishes to be enjoyed anytime during the eight days of Pessach or any other time of the year. Our recipes feature both gebrochs and non-gebrochs recipes to fit every taste, every need.

Pamela Reiss‘ offers us her superb Turkey Pineapple Meatballs. Eran Elhalal, owner/Chef at the celebrated non-kosher Saro Bistro in Manhattan’s Lower East Side presents us a succulent Pesach Almond-Pistachio Cake, that serves 12.

Chef Laura Frankel, of legendary Shallots fame and now head of Wolfgang Puck‘s kosher division treats to her Chocolate Mousse with Extra Virgin Olive Oil, Poached Halibut in Olive Oil and Parsley Sauce with Extra Virgin Olive Oil.

Check out Chicken & Vegetable Croquettes and Stuffed Portabellini Mushrooms, you can’t help but love them!

Fish lovers… Chef David Kolotkin‘s Passover Chilean Sea Bass will completely seduce your palate!

For brisket recipes look at Passover Brisket Recipe or Chef Emeril Lagasse’s Passover Brisket.

If you want a twist on the traditional brisket, check out Lévana‘s award winning, oft reprinted Passover Brisket Recipe.

Chef Jeff Nathan, shares a recipe from his cookbook Adventures In Jewish Cooking, Veal Chops Milanese with Tomato Salad and Arugula.

My co-blogger SYR regales us with her mom’s superb Drum Cookies…

One of my daughter in law’s makes this Rolled Chicken…

Oyyy is this good!!!

And this year, so far we’ve posted Geila Hocherman‘s recipes (Cinnamon chicken tajine with prunes and apricots, Mina and Pignoli Cookies or her French Macaroons, Onion Stuffed Knaidlach and Miso Glazed Black Cod) and her food and wine pairing videos with Costas Mouzouras from Gotham Wines and Liquors. Check them out, we know you’ll love them as much as we did! And don’t forget that you can eat healthy, good food like Bonnie Gilger‘s Matzo Stuffed Chicken Cutlets.

Enjoy, gentle reader, enjoy!

CS

Shavuos Recipes – Part 2

Pam Reiss posted an interesting recipe on her Pam’s Kosher Collection page on Facebook:

A Twist on Cheese Kugel for Shavuot — Pesto Vegetable Cheese Kugel
Serves 10

Ingredients:
1 lb. broad egg noodles
2 oz. basil leaves — (1 cup firmly packed)
2 cloves garlic
2 tsp. salt
1/2 tsp. black pepper
1/4 cup grated parmesan cheese
7 Tbsp. olive oil
1 cup ricotta cheese — (Cottage Cheese if you can’t find it)
1 small red onion — peeled and chopped small
1 small bell pepper — cored, seeded and diced small
1 small zucchini — diced small
1 small eggplant — (Japanese) diced small
8 oz. button mushrooms — (3 cups) sliced
6 large eggs

Cook the noodles following package instructions. Drain well and set aside in a large mixing bowl.

Prepare the pesto by placing the basil, garlic, salt, black pepper and 3 tbsp. of olive oil in a food processor. Puree until smooth. Add parmesan and puree to combine. Add to the noodles along with the ricotta cheese.

Use a non-stick frying pan to sauté the vegetables. Over medium-high heat, sauté the red onion in 2 Tbsp. olive oil for 5-8 minutes, until soft and beginning to brown. Remove the onions from the pan and add to the noodles. (Try to leave excess oil in pan). If necessary, add additional 1-2 tbsp. of oil as you sauté the different vegetables.

Add the pepper to the pan and sauté for 2-3 minutes. Remove once they start to brown and add to the noodles. Continue sautéing the zucchini, eggplant and mushrooms on their own and add them to the noodles once cooked.

Mix the noodles, pesto and vegetables together and taste, checking for salt and pepper. Remember that the noodles will absorb the salt, so make sure you can taste it. Let cool.

Whisk the eggs and add them to the mixing bowl combine with the rest of the ingredientsl. Grease a 9″x13″ casserole and pour the mixture into it. Use a spatula to evenly distribute, then place the kugel into a preheated 350º oven. Bake for 45 minutes to an hour, or until the top of the kugel is golden brown.

Sounds delicious, we’ll be trying it this Shavous!

CS

RELATED POSTS

shavuos recipes – part 2 

shavuos recipes 

————–

shavuos recipes – part 1 

and for prize winning cheese cake recipes: and the winner is…

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