Archive for the 'Passover recipes' Category

01
Apr
15

Slow Cooked Lamb with Potatoes – Kuzi de Pesah


I always liked lamb and when looking for a great recipe that uses it, what better place to find it than in a Sephardic cookbook?

From Stella’s Sephardic Kitchen (page 157) by Stella Cohen:

Slow-Cooked Lamb with Potatoes – Kuzi de Pesah

Detail of photo by: Marc Hoberman, on page 156

Detail of photo by: Marc Hoberman, on page 156

An easy one-pan lamb and potato dish which is perfect as a family meal and a chilly night. The lamb is gently simmered on the stovetop then briefly browned in the oven. Traditionally this flavorsome dish is served on the Passover dinner, paired with a green spring salad or braised green beans.

3 1/4 lb shoulder of lamb, cut through the bone into even chunks *
5 tbsp olive oil
2 onions, roughly chopped
2 fresh bay leaves
2 small sprigs fresh rosemary
sea salt and freshly ground pepper
3-4 cups hot chicken soup
2 1/4 lb waxy potatoes, peeled and quartered lengthways
3 tbsp roughly chopped flat-leaf parsley (use leaves and tender stems)

You will need:
An enameled, cast-iron, shallow oven-to-table casserole

TRIM excess fat from the lamb.

HEAT 4 tbsp olive oil in the casserole over medium-high heat. Add the lamb and cook to batches on all sides until lightly browned. Remove the lamb with long tongs and keep in a heatproof dish.

ADD the onions to the casserole and cook for 5 minutes, stirring frequently, until softened. Return the browned meat to the pan. Add the bay leaves, rosemary sprigs, and season with salt and pepper. Pour in enough hot stock to just cover the lamb. Bring to a boil. Cover, reduce the heat and simmer foe 3-4 hours or until the meat is tender, adding more hot stock as necessary. Skim the fat off the cooking juices in the pan.

MEANWHILE boil the potatoes until just tender and drain.

SCATTER the potatoes over the lamb and sprinkle with half the parsley over the lamb and sprinkle with half the parsley,. Drizzle the remaining olive over the potatoes and season with salt and pepper.

PREHEAT the oven to grill/broil 15 minutes before serving. Place in under the grill for 15 minutes or until the potatoes are golden brown. Serve at once with the remaining parsley sprinkled on top.

–xXXOoOXXx–

STELLA’S HINTS:

  • * Ask your butcher to cut the shoulder into roughly 2- 2 1/2 inch chunks.
  • Lamb chops can be used instead of shoulder, which will save cooking time.

Enjoy, gentle reader, enjoy!

CS

25
Mar
15

Passover Cooking with Susie Fishbein at Pomegranate – Part 1


Last evening Pomegranate featured cookbook author Susie Fishbein, who demonstrated some delicious Passover recipes. The demo was well attended by an enrapt audience, who got to enjoy some succulent dishes, following the cooking demonstration.

kosher-scene-copyright-copy22

SuFishPom1

She demoed three dishes: Chimichurri Steak Salad, Tershi in Pessach Couscous and Pulled Barbecue Beef Tacos.

Chimichurri Steak Salad

Yield: 10 servings

Ingredients

  • 1 1/2 – 2 lbs shoulder London Broil
  • 6 cloves fresh garlic
  • 1 (1/2 inch) slice red onion
  • 1/2 cup fresh parsley leaves
  • 1 lemon, juiced
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup olive oil
  • 4 oz mache and other salad greens
  • 1/2 small kohlrabi, peeled, cut into matchsticks
  • 1/4 small fennel, shaved into paper thin slices
  • 1 Persian cucumber, w/skin , cut into thin slices
  • 2 Shishito peppers, cut into thin slices on the diagonal
  • 4 – 5 cherry tomatoes
  • 1 slice Pomegranate Pickled Lemon, finely chopped

Dressing

  • 2 tbsp Pomegranate Chimichurri Dip
  • 2 tbsp Extra Virgin olive oil or Zeta brand Basil And Garlic flavored olive oil
  • fresh parsley, chopped for garnish
  • 1 tbsp water

SuFishPom2a

Directions

  1. Pat the meat dry with paper towels. Set aside.
  2. In the bowl of a food processor(or mini chop) fitted the metal “s” blade, pulse the garlic and red onion . Add the parsley, lemon juice, vinegar, oregano, salt, pepper, and olive oil. Pulse again. Rub this paste all over one side of the steak. Allow to marinate while you prepare the salad.
  3. Place the salad greens onto a platter. Top with the kohlrabi, fennel, cucumber, peppers, and tomatoes. Toss. Sprinkle on the chopped lemon.
  4. Heat the oil in a grill pan. Add the steak, Sear for 6-7 minutes. Using tongs, turnover and sear on the other side for 7 minutes. Remove to cutting board. Allow to stand for 10 minutes, thinly slice on the diagonal. Arrange over the salad.
  5. In a small bowl, whisk the chimichurri dip, olive oil, and water. Drizzle over the salad. Garnish with chopped fresh parsley.

Enjoy, gentle reader, enjoy!

CS

27
Feb
13

This Evening’s Radio Show, a Book Review & a Recipe


This evening – Wednesday, the 27th of February – at 10:00 pm (Eastern Time) we will be talking to Leah Schapira and Victoria Dweck, the co-authors of the cookbook: Passover Made Easy: Favorite Triple-Tested Recipes on our BlogTalkRadio.com/kosherscene segment.

Easy to prepare, delicious recipes. What more can you ask?

Easy to prepare, delicious recipes. What more can you ask?

Leah and her first cookbook already appeared in this pages, and she also was our guest on BlogTalkRadio in 2011. Victoria Dweck is the Managing Director of AMI MAGAZINE‘s Whisk (the weekly food section – a magazine on its own!). Their backgrounds and customs may be very different BUT, their love of food makes them an unbeatable team.

Looking through their new cookbook with sections on:

  • Food and Wine Pairing
  • Seder Night
  • Building Blocks
  • Starters
  • Soups and Salads
  • Main Dishes
  • Side Dishes
  • Brunch and Dairy
  • Desserts
  • Replacement Index

…it is obvious this book will please the seasoned as well as the new bride who’s just starting to cook! The recipes from Meatballs in Blueberry Sauce to Brisket Eggrolls (my mouth is watering already!) and Antipasti Rolls, from Orange Soup to Butternut Squash Salad and Lime-Infused Pear Salad, from Eggplant-Wrapped Chicken to Veal Chops in White Wine Sauce and Braised Short Ribs in Homemade Duck Sauce are sure to enhance ANY Seder meal!

With side dishes like Stuffed Onions or Potato and Flanken Kugel, with breakfast goodies like Banana French Toast or Pineapple Pie; with desserts like Frozen Lemon Wafer Cake or Truffled Grapes this is the perfect gift to yourself, your family or Seder host (you can purchase this cookbook here).

With 60 easy to make, mouth watering recipes it was hard to choose just one to share with you, gentle reader, but as an incurable chocolate addict I think the following dessert is just perfect:

Chocolate Crackel  Sandwiches

(From page 112…)

Detail of photo by Daniel Lailah on page 113

Detail of photo by Daniel Lailah, on page 113

Yield: 9 sandwiches

Ingredients

  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla sugar (optional)
  • 2/3 cup cocoa (scant)
  • pinch salt
  • 4 egg whites
  • 3 cups walnuts halves, toasted

Chocolate Ice Cream Mousse

  • 15 ounces bittersweet chocolate
  • 9 eggs, separated
  • 2 1/4 cups sugar, divided
  • 3/4 cup oil
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 325F. Line 3 baking sheets with parchment paper.
  2. In the bowl of a standard mixer (or using a hand mixer), combine confectioners’ sugar, vanilla sugar, and cocoa. Add the salt and egg whites. Beat well. Add the walnuts and mix until incorporated. Do not let the batter sit.
  3. Immediately spoon full tablespoons of batter onto each baking sheet. There should be 6 cookies per sheet for a toal of 18 large cookies (the cookies spread). Bake for 12 – 15 minutes.
  4. Prepare chocolate ice cream mousse: Line a 9×13 inch baking pan with parchment paper or plastic wrap. Melt the chocolate in a double boiler over low heat. In the bowl of a food processor or blender, combine egg yolks, 1 cup sugar, oil, and melted chocolate. Process until well combined.
  5. In a bowl of an electric mixer, beat the egg whites until stiff, gradually adding the remaining 1 1/4 cups sugar. Add lemon juice. Lower speed and add chocolate mixture.
  6. Pour ice cream into prepared pan. Freeze until firm,
  7. Assemble the ice cream sandwiches: Pair the cookies that are the most even-sized. Using a deep cookie cutter the size of a cookie cut the ice cream. The ice cream should stick to the sides of the cutter; when you lift the cutter, the ice cream should come with it. Push it out onto a cookie. Sandwich it with the matching cookie. Freeze.

Hot Chocolate Sauce

  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1/2 cup cocoa, sifted
  • pinch salt
  • 1/2 cup water
  • 2 tablespoons oil
  1. In a medium saucepan over high heat, combine the sugars, cocoa, salt. water, and oil. Bring to a boil. Lower heat, stirring occasionally, until sauce thickens to desired consistency.

TIDBITCoca-Cola makes a special batch of soda for Passover using real sugar instead of high fructose corn syrup, which is kitnyiot. A yellow cap identifies the special bottles.

These crackels are a simply delicious cookie that work well either on their own or paired with ice cream. There’s just one rule. Once you mix the batter, drop it into the cookie sheet immediately. If it sits in the bowl, the batter becomes thick and chunky and result in cookies that aren’t as appealing. I haven’t yet figured out a way to reverse that – so work quickly!

Confess! I can see you salivating as you read the recipe, so… enjoy.

Don’t forget to tune us in, this evening, at 10:00pm (Eastern Time) on BlogTalkRadio.com/kosherscene. Meanwhile, in case you missed, just listen to the archive of our last show with Esther Zafrani?

CS

04
Apr
12

Simplicity and Elegance Rolled Into One – Cooking with Lévana Kirschenbaum


Traditionally women have slaved away cleaning and cooking for Passover, almost making this season into something akin to an Egyptians’ Revenge. While there is no doubt that celebrating the sedorim (aside from the religious reasons) is beautiful, getting there is not easy. While we can’t make your cleaning either easier or faster, Lévana – in the video below – shows us how to cook faster, easier and still enjoy a feast!

Lévana regales us with three fast, delicious, wholesome recipes from her new book: The Whole Foods Kosher Kitchen – Glorious Meals Pure and Simple

Chicken and Swiss Chard

  • 8 serving pieces chicken (2 pieces per person, for example: 6 thighs, 6 drumsticks, 4 half breasts – 16 pieces, total for 8 people) with skin on.
  • 2 teaspoons turmeric
  • 2 large bunches of Swiss chard, leaves and ribs sliced thin
  • 3 cups water

Place all ingredients in a wide heavy pot. Bring to a boil, then reduce the flame to medium and cook covered for about an hour. Transfer the chicken pieces onto a platter. If the sauce is not thick enough, reduce it on a high flame, uncovered , just a few minutes until it reaches the consistency of maple syrup. Pour the sauce over the chicken. Serve hot. Makes 8 servings.

Salmon in Pomegranate Sweet-&-Sour Sauce

Sweet-and sour combinations work beautifully with salmon. The onions caramelize and contribute a sweet counterpoint to the vinegar. Another quick and delicious dish, just the way it I like it – one pan, one step.

  • 1 whole side salmon, no skin, no bones, about 3 1/2 pounds, trimmed
  • 1 large red onion, sliced very thin (use the food processor)
  • 1/2 cup olive oil
  • 1 cup pomegranate juice
  • 1/4 cup unfiltered apple cider vinegar
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • 1 teaspoon turmeric

Preheat the oven to 425 F. Place the salmon in a pan just large enough to accommodate the fish in one layer. Scatter the onions on top and on the sides of the fish. Mix the oil, juice, vinegar, tomato paste, salt, pepper and turmeric in a bowl, and pour over the fish. Cook about 20 minutes, or a tiny bit more until the fish flakes easily and the liquids thicken. Serve hot or at room temperature. Makes 8 main course servings or a dozen or more course servings.

Chocolate Dipped Fruits

  • Bananas, orange, strawberries, pinneapple cubes, banana segments
  • 2 cups very good quality semisweet chocolate chips
  • 2 tablespoons oil

2 cups very good quality semisweet chocolate chips plus tablespoons vegetable oil. Melt in a small saucepan, on a very low flame, stirring, until just melted. Let cool just a few minutes, then dip only half way the fruit of your choice: strawberries, orange segments, pineapple cubes, banana segments etc… Arrange the dipped fruit on a platter sprayed with vegetable spray (to prevent the chocolate from sticking). Serve at room temperature.

Enjoy, gentle reader, enjoy!

CS

03
Apr
12

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

01
Apr
12

Passover The Healthy Way


The author of Passover The Healthy Way is a Registered Dietitian, Certified Diabetes Educator and Certified Dietitian-Nutritionist. She provides Medical Nutrition Therapy for weight management, diabetes and other medical conditions to both adults and children. With such experience one would expect Bonnie R. Giller‘s cookbook to be filled with succulent and nutritious dishes. You know something? If that’s what you expect you will certainly love this cookbook!

It has gebrochs and non-gebrochs recipes (though the gebrochs outnumber the non-gebrochs). The featured dishes are divided into eight categories:

  • Soups and Other Meats
  • Fish
  • Vegetables
  • Side Dishes
  • Kugels
  • Dairy Dishes
  • Desserts & Baked Goods

It includes 5 Appendixes:

  • Measurement Equivalents
  • Tips for Sodium Reuction
  • Cooking and Baking
  • Substitutions
  • Food Labeling Terms

Mrs. Giller has graciously allowed us to share one of her poultry recipes:

Photo by the cookbook author: Bonnie R. Giller

Matzo Stuffed Chicken Cutlets

(Gebrochs) – Serves 10

10 (5 oz.) boneless chicken breasts

Stuffing:

1/2 tsp. olive oil
1/2 cup chopped onion
5 whole matzo boards finely broken
1/2 cup medium dry Concord wine
1/2 cup low sodium chicken broth
1 egg white
1/2 tbsp. paprika
1 tbsp. pepper

Sauce:

1/3 cup low fat mayonnaise
2 tbsp. ketchup
1 tbsp honey

  1. Suate onion in olive oil until tender, but not browned.
  2. Add broken matzohs and toast lightly.
  3. Cmbine wine, egg white, seasonings, and chicken broth to matzoh mixture.
  4. Mix well until matzoh is soft and mixture is heated through.
  5. 5. Take 1/4 cup of stuffing, place in the middle of each chicken cutlet and roll. Secure with toothpick, if needed.
  6. Combine mayonnaise, ketchup and honey in a bowl. Mix well. Spread on top of chicken cutlet rolls.
  7. Bake at 350 F. for 30 to 40 minutes.

Serving size: 1 (4 0z.) stuffed chicken cutlet
Exchanges per Serving: 4 Meat, 1 Starch, 1/2 Fat

Nutrition Facts

Calories: 266                                                                                                 Cholesterol: 83 mg
Total Fat: 4.5 gm                                                                                                 Protein: 36 gm
Saturated Fat: 1 gm                                                                               Carbohydrate: 17 mg
Polyunsaturated Fat: 0.5 gm                                                                 Dietary Fiber: 2 gm
Monounsaturated Fat: 0.5 gm                                                                     Sodium: 198 mg

You may order this book at: www.passoverthehealthyway.com.Enjoy, gentle reader, enjoy!

CS

28
Mar
10

Let’s not forget the Seder Plate…


Marissa Rosenberg – Marketing Director for Solo, Prime Grill and (soon to open) Prime Ko – has kindly sent us the following recipe by Solo‘s Guest Chef Eli Kirshtein:

The Passover Plate

Place the Charosset on the bottom of a shallow bowl.  Place the brisket cut into a 10 oz portion on top.  Garnish with the mixed herbs and the brined celery.

Zeroah

1 Brisket
1 cp Brown sugar
1 cp Horseradish
1 cp Dijon Mustard

Take the brisket and salt well. Smoke for 1 hour or cook slowly on a charcoal/wood grill. Combine the other ingredients and rub all over the brisket evenly. Wrap in foil and cook fat side up at 200 degrees for 11 hours

Charosset

1 btl Red Wine
¼ cp Dried Figs Small Dice
¼ cp Apples Small Dice
¼ cp Dates Small Dice
¼ cp Marcona Almonds
1 stick Cinnamon
1 Star Anise
1 Bay Leaf
¼ cp Sugar

Reduce wine by half with cinnamon, star anise, bay leaf, and sugar. Strain out the spices. Add the figs, apples, dates, and almonds and reduce by half

Maror

15 Tarragon Leaves
15 Parsley Leaves
15 Cilantro Leaves
15 Mint Leaves
15 Basil Leaves

Combine all.

Karpas

4 Stalks Celery Cut into 1 inch pieces
600 ml Water
50 gr Salt
50 gr Sugar

Combine the water, salt, and sugar till all is dissolved. Add the celery.

Between the above, the hardboiled egg (Beitzah), and the Romaine Lettuce (Chazeret) you have all that you need for the Seder plate!

Enjoy the Seder!!

[As you can see Chef Eli doesn’t believe in heimische recipes either. He’s obviously not afraid of defying convention to create delectable dishes! CS]

28
Mar
10

Passover Chilean Sea Bass


Chef David Kolotkin, from Prime Grill, has appeared on this pages before ( here, here, here, and here); now he’s back to give us one his superb recipes. As you already know, Chef David doesn’t do things the traditional heimische way but… the result are incredibly delicious!

Chilean Sea Bass Mousse, Wrapped with Smoked Salmon,
Sweet and Sour Beet and Basil Salad, Horseradish Lemon Aioli

Feeds 6-8 people

Chilean Sea Bass Mousse:

[Non-gebroks]
-1 small onion peeled and quartered
-2 small carrots peeled and cut into 1″ pcs
-1 celery stalk cut into 1″ pcs
-1/2 cup flat leaf parsley, chopped fine
-1/2 cup basil, chiffonade
-1 1/2 # chilean sea bass cut into 1-2″ pcs
-2 whole eggs
– sugar to taste (approx 1 1/2 tbsp)
– kosher salt to taste( approx 2 tsp)
-1/2# sliced smoked salmon
Preheat oven to 325

1. In a food processor with the blade attatchment, process onions until fine and minced. Place in a large mixing bowl.
2. Place carrots and celery in the food processor and repeat step #1. Place with onions in the bowl.
3. Add herbs to the vegetables.
4. Process Sea Bass until fine. Add the eggs, sugar, salt and pepper and mix until combined. Add this to the bowl with the vegetables and herbs. Mix well with a spoon.
5. Using a spoon, make 2-3oz quenelles and place on a cookie sheet lined with wax paper.
6. Bake for 12-15 minutes until tender and firm. Cool and reserve. We will use the smoked salmon during the assembly of this dish so keep it refrigerated for later.

Sweet and Sour Beets with Basil

-1 cup sugar
-1 1/2 cup red wine vinegar
-1 1/2 cup water
-3 red beets peeled and cut into batons( or matchstick pcs 1/4″ thick)
-8 basil leaves chiffonade.

1. Combine sugar, vinegar and water in a deep pot.
2. Add the beets to the pot and bring to a simmer uncovered until beets are tender. Approx 45 minutes and until only a little liquid is left. The remaining liquid should be a syrup.
3. Cool and when cool, add the basil chiffonade. Reserve

Horseradish and Lemon Aioli

-3 egg yolks
-2 tbsp prepared white horseradish, liquid squeezed out.
-1 Lemon, zested and juiced
-1/4 tsp kosher salt
-1 cup vegetable oil

1. Place all ingredients except the oil into a mixing bowl.
2. Combine using a flexible whisk.
3. Slowly start to drizzle the oil in while whisking vigorously in a slow steady stream. Whisk until all the oil has been emulsified. This entire aioli can also be done in a food processor.
4. Set asside.

To assemble:

1. Place a small dollop of the aioli on a pc of the chilean sea bass mousse.
2. Depending on the size of the smoked salmon slices you may need 1-2 pcs per mousse. Lays the salmon flat on a cutting board. Place the Chilean bass mousse ontop, and roll so the smoked salmon wraps evenly around. Repeat this process until done.
3. Place 1 -2 pcs of the Chilean Sea Bass Mousse, Wrapped with Smoked Salmon, on a plate with the sweet and sour beets next to them. It is nice to drizzle some of the natural beet syrup on the plate. Extra horseradish lemon aioli can be placed on the plate as well.

Enjoy!!

David Kolotkin
Executive Chef
The Prime Grill

25
Mar
10

Brisket Recipes


Brisket is traditional Jewish American fare, but it need not be prepared from a “traditional” recipe. In fact, some “non-traditional” recipes enhance the culinary experience! Here are some of my favorites.

For a nice variation on the traditional:

Passover Brisket Recipe

[non-gebroks]
Like most holidays Passover has lots of traditional foods, such as matzo ball soup, hard-boiled eggs and matzah, a type of flat bread. The holiday kicks off with two dinners in a row, where the story of Passover, the exodus from Egypt, is told. The main dish of the dinner is often brisket, a delicious and succulent type of pot roast perfect for larger groups. Here’s a recipe adapted from Chicago caterer, City Provisions that uses red wine, mushrooms and dried cranberries. Serve it with plenty of mashed potatoes.

Ingredients

1 cup Cabernet Sauvignon
1 cup organic beef broth
1/2 cup cranberry juice
3 Tablespoons potato starch
1 large yellow onion, sliced
3 to 4 garlic cloves, chopped
2 tablespoons chopped fresh rosemary

1 4-5 pound
brisket, trimmed
6 ounces large Portobello mushrooms, dark gills scraped away, caps thinly sliced
6 ounces of cremini or button mushrooms, chopped
1 cup dried cranberries
Kosher salt and cracked pepper

Preheat oven to 300°F.

In a medium sized bowl, whisk wine, broth, cranberry juice and potato starch. Pour into large roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with Kosher salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some wine mixture over the brisket. Cover pan tightly with heavy-duty foil.

Bake brisket until very tender, basting every hour, for about 3 hours. Remove from oven, transfer brisket to plate; cool 1 hour at room temperature.

Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices a bit. (Cover and refrigerate. To save time on the day of, the brisket can be made a day or two ahead of time)

Preheat oven to 350°F. Surround the brisket with the mushrooms and cranberries in the sauce. Cover pan with foil. Bake about 30 minutes or so, until the mushrooms are tender and brisket is heated through

Transfer sliced brisket and sauce to platter and serve. Garnish with a few more of the cranberries.

—–Amy Sherman.

For a very different taste:

Chef Emeril Lagasse’s Passover Brisket

[non-gebroks]
Ingredients

8 to 10 pound brisket
Garlic cloves
1 quart beef stock (unsalted or low salt)
3 large onions, sliced
3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons Emeril’s Original Essence, (recipe follows)
1 teaspoon freshly ground black pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup ketchup
1 cup chili sauce
1 cup brown sugar

Directions

Preheat oven to 500 degrees F.

Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.

While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.

Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.)

Brisket is better if made a day in advance.

Essence (Emeril’s Creole Seasoning):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

If you’d rather make a very traditional brisket, here is a delicious recipe:

Baker’s Best Passover Brisket

[non-gebroks]
Baker’s Best chef Geoff Skillman trims his own brisket, but butchers will do it for you. Don’t eliminate all the fat (or you may not have any flavor left). You can make the brisket, chill and skim the liquid, and reheat the dish the following day.

1 whole brisket (6 to 7 pounds)
9 carrots, cut into 3-inch pieces
6 stalks celery, strings removed, cut into 3-inch pieces
8 medium onions, roots intact, cut into quarters
3 bay leaves
2 cloves garlic, crushed
2 cups Concord grape wine
1 quart beef stock
1 cup honey
Kosher salt and freshly ground black pepper, to taste
1 pint cherry tomatoes, stems removed

Set the oven at 350 degrees.

Trim excess fat from the brisket and place it in a large flameproof casserole. You can also use a deep roasting pan.

Place the carrots, celery, and onions around and on the meat. Add the bay leaves, garlic, wine, stock, honey, and plenty of salt and pepper.

Cover the pan with a double thickness of foil and transfer it to the oven. Bake the brisket for 3 to 4 hours or until it is very tender. Remove it from the oven.

Turn the oven temperature up to 450 degrees. Have on hand a rimmed baking sheet.

Remove the vegetables from the pan with a slotted spoon and set them on the baking sheet. Transfer to the oven and roast the vegetables for 40 minutes or until they caramelize at the edges.

Set the brisket on a cutting board and slice it diagonally against the
grain.

Reheat the meat by setting the flameproof casserole or roasting pan directly onto a burner. When it is hot, taste for seasoning and add more salt and pepper, if you like.

Arrange the meat on a large platter and garnish with the caramelized vegetables, cherry tomatoes, and roasted potatoes. Serve at once.

Any of the above, is absolutely delicious!!

SYR

24
Mar
10

More Delicious Passover Recipes


I found two great Passover recipes and… my mouth is already watering. Both come from the same site:

Here’s the first:

Chicken & Vegetable Croquettes

[Gebroks]
This is a recipe amended for Passover from the one printed in Food & Wine which originated from Ismael Prados, the chef at La Vinya del Senyor, a well-known tapas bar in Barcelona. Substitutions have been made for flour and bread products, and this recipe calls for coconut milk instead of regular milk, which does change the flavor, but also makes this dish kosher. During non-Passover times, it would also be possible to use unflavored soy milk instead of the coconut milk.

Ingredients

4 skinless, boneless chicken thighs
1 small onion, coarsely chopped
1 leek, white and lt. green parts only, cut into 1 inch lengths
1 carrot, cut into 1 in. chunks
1 garlic clove
1 tbsp. olive oil
1 tbsp. Madras curry powder salt & freshly ground pepper
2 cups lite coconut milk
1 stick unsalted butter
3/4 cups matza cake meal, plus more for dusting
about 1 quart vegetable oil for deep frying
2 eggs
1 cup matza meal

Makes 35 croquettes.

Preparation

Preheat the oven to 375.

In a small roasting pan, toss the chicken thighs with the onion, leek, carrot & garlic. add the olive oil and 1 1/2 tsp. of the curry powder. Season with salt & pepper. Roast, turning once, until the chicken thighs are tender (about 35 minutes). Let cool.

Meanwhile, in a medium saucepan, on med-low heat, bring the milk to a simmer with remaining curry powder. Remove from the heat and let cool.

In a food processor, pulse the chicken with the roasted vegetables until a puree forms, Season the puree generously with salt & pepper.

Melt the butter in a large skillet. Add the cake meal and cook over a moderately low heat, stirring constantly until lightly browned. Stir in the chicken puree. Gradually add the coconut milk, little by little at first, and whisking constantly until it has all been added. coo over low heat, stirring constantly, until the mixture is no longer sticky, about 15 minutes. Season with salt & pepper and let cool to room temperature, about an hour.

In a large saucepan, heat 1 1/2 inches of vegeable oil to 350 degrees. On a lightly floured (matza cake meal) surface, roll the croquette mixture into 3/4 inch ropes. Cut the ropes into 1 1/2 in. little pieces.

In a shallow bowl, beat the eggs. Spread the matza meal in another shallow bowl. Dip the croquttes in the egg, then coat with matza meal, Add the croquttes to the hot oil in bacthes, taking care not to crowd the pan, and fry until golden brown, about 1 minute. Transfer croquettes to paper towels to drain and serve piping hot.

Here’s the second recipe:

Stuffed Portabellini Mushrooms

[Gebroks]
Smaller versions of portobello mushrooms, portobellinis taste just as great and are the perfect size to use in this stuffed mushroom appetizer recipe. A great appetizer for a Passover seder dinner, this vegetarian recipe (vegan, actually) can also be used as a Thanksgiving dinner appetizer. You can substitute bread crumbs for the farfel when it’s not Passover. This also makes a great holiday party appetizer recipe as mushroom appetizers make good, easy to handle, finger food!

Ingredients

1 1/4 cup vegetable or no-chicken broth
1 clove garlic, minced
1/2 cup. balsamic vinegar
6 portobellini or portobello mushrooms
1 cup matzah farfel (use bread crumbs when not Passover)
1 tsp. olive oil
1 tbsp. chopped fresh sage (pineapple sage if you can get it)
1 tbsp. chopped fresh chives
1/4 tsp. salt
1/8 tsp. black pepper
cooking spray (olive oil if you can get it)

Makes 6 servings.

Preparation

Preheat oven to 350°.

Combine 3/4. c. broth, vinegar and garlic in a small bowl, let stand 15 minutes. Strain through a sieve over a small saucepan to reserve garlic. Bring vinegar mixture to a boil, and cook until reduced to 6 tbsp (about 6 minutes). Keep warm.

Remove the brown gills from the mushrooms using a spoon, and discard gills. De-stem the mushrooms, finely chop stems and set aside.

Heat oil in a large nonstick skillet over med high heat. Add farfel , cook for 4 minutes or until lightly browned, stirring frequently. Stir in the reserved garlic, chopped mushroom stems, chives, sage, salt and pepper. Cook for 2 minutes. Remove from heat, stir in 1/2 c. broth. Keep warm.

Place the mushroom caps, stem sides up, on a baking sheet coated with cooking spray.

Bake at 350 for 10 minutes or until tender. divide farfel mixtured evenly among mushroom caps and drizzle 1 tbsp of vinegar mixture over each serving. Garnish with sage leaves, if desired.

Enjoy!

CS




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