Whisk Issue 162 by Ami Magazine

JOIN RENEE, ZEHAVA, ELKY, AND GUEST YITTY ZIMMER AT HOME FOR YOM TOV

THE AMI FOOD MAGAZINE

PESACH EDITION

ISSUE 162 MARCH 26, 2014 24 ADAR II 5774

OUR

TABLES

FOUR COMPLETE YOM TOV MEALS • OVER 25 RECIPES

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Hello Cooks, Whenever it’s Yom Tov time and my columnists ask me what type of recipes they should prepare, I always tell them to be true to themselves. “What kind of dishes would you really serve? What would you serve them with?” I ask them. Isn’t that what you really want? Whisk isn’t just recipes. When you’re inside Whisk, you’re one of our relatives or friends. We chat. And now, in this special edition of Whisk, you’re also invited to our tables. Whether you’re visiting Renee, Zehava, Elky or our special guest Yitty Zimmer, sit down at each cook’s first course, and stay as they serve the mains, sides and finally dessert. The dishes are plated just as they would in real life. And served in the same order as they would in real life. If I were serving one of these meals, you wouldn’t see any food on the appetizer plate. There wouldn’t be fish on the table either. Rather, you’d see salads and mazzeh on platters in the center of the table. All the mains and sides would

also be in large platters. Being around people who plate food so nicely, though, makes me sometimes doubt the way I serve food. Whenever I suggest to my family that perhaps I should make a meal with courses for a change, I receive a lot of “NO!” feedback. They want to take what they want, how much they want, when they want. And so, large platters in the center of the table (or on the buffet for a larger crowd) it will always be. True to myself too.

Before Pesach, I get an additional question from our columnists. “Which ingredients should I use?” Again, I tell them to be true to themselves. Renee and Yitty use very limited ingredients; Zehava and Elky use a little bit more. Just as their different cooking styles appeal to different readers, there’s also an ingredient list to suit every reader.

I’d like to give a special thanks to Set Your Table for supplying the gorgeous dishes that grace Renee, Zehava and Elky’s tables. Thanks for helping us make these pages beautiful. We both share in the mitzvah of bringing oneg Yom Tov to our readers. I’d also like to thank Oberlander Baking Co. Thanks to Oberlander, I also got to join our columnists and take part in the recipe selection in this Whisk. It’s especially enjoyable when a product can help make creating delicious Pesach dishes that much easier. And of course, thanks always to our talented columnists for sharing your tables with us. And to Set Your Table for the beautiful dishes and cutlery in this magazine. Best always, Victoria Dwek victoria@amimagazine.org

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Meat department manager Shimy Goldberger

Where Every Cut – and Every Customer – is Special

on’t let the modern décor, sleek showcases and wide, comfortable aisles fool you; Gourmet Glatt’s famed meat department may be state-of-the-art in all the functional ways, but it’s a mom-and-pop shop at heart. “We’ve only been in operation for two years, and already our meat department has a reputation for outstanding one-on-one personal service,” says Gourmet Glatt’s general manager, Shamshi Szegedin. And when excellent customer service is a key aspect of your business approach, he observes, everything else falls into place. “Fabulous selection, great product quality, impossible-to-resist pricing, even the cleanliness of our meat processing room; it’s all about creating an extraordinary shopping experience – and many happy, loyal customers.

The Man Behind the Meat Ask Gourmet Glatt meat department manager Shimy Goldberger what he considers to be the most important quality to look for in a kosher meat vendor, and he responds without hesitation: integrity. “Back in the day when people bought their meat from small local shops, the customer actually knew his butcher and trusted him to provide a good product and to observe the strictest standards of kashrus. The butcher also knew his customers; he would hold a particular cut for this one, recommend a special cut for that one. “That’s the kind of relationship we

Master butcher Leon Yerukhimovich

work to establish with Gourmet Glatt shoppers. Even though we’re a big, modern store, we make an effort to get to know everyone, to remember just how they like their meat cut, for example, and whether they prefer two chicken quarters in a package or ten.” That personal touch also extends to offering customers cooking tips and, of course, accommodating special

Great Prices, Whatever the Season

requests. “Before a Yom Tov, especially, we’ll get calls from throughout the tri-State area and even as far away as Rhode Island, asking us to stuff a chicken a particular way or pre-season a roast with certain spices. And no matter how busy we are, we do our best to get it done.” Shimy comes by his business philosophy – and his butchery skill— naturally. His father, brother and several uncles were all butchers, and they all placed a high premium on honesty, reliability and exceptional service. “In some large stores, you’ll only see the butcher on the floor if he’s on his way out to lunch; I’m always available to answer any questions, make recommendations - even to offer a recipe or two.”

Team Effort Breeds Success Shimy credits his team — headed by master butcher Leon Yerukhimovich - for helping to make Gourmet Glatt’s meat department one of the finest in the tri-state area. “Our butchers are all incredibly skilled and knowledgeable and have over 100 years of experience among them! Leon alone has been in the business for close to 35 years.” He notes that the invaluable guidance he gets from Rabbi Berel Wolowik -- longtime meat department manager of Gourmet Glatt’s wellknown sister store in Cedarhurst – is another

Offering great prices is particularly challenging at this time of the year, Shimi observes.

reason for the Borough Park meat department’s outstanding reputation. In addition to overseeing the daily operation of the meat department, Shimy - working together with Berel - is responsible for purchasing all the store’s meat and poultry. “It’s our job to make sure that customers in both stores always get a superb product at the best possible price,” says Berel. “So we spend a lot of time dealing with top suppliers to bring in fresh, quality products that meet the highest standards of kashrus. “

“It’s a pretty common practice for stores to raise their meat prices before Pesach. But at Gourmet Glatt, we appreciate how expensive Yom Tov can be, and early on we made it a rule never to raise prices before Pesach - or any Yom Tov. I’m proud to say that we have never deviated from that policy, regardless of seasonal price increases in the industry. “ In fact, reports Shimy, right after Chanukah, he and Berel begin negotiating with suppliers to lock in prices that will even allow them to offer shoppers amazing sales before Pesach. “Our goal is to help make it affordable for every one of our customers to put something really special on their Yom Tov table.” For general information or to pre-order, please email: orders@gourmetglattmarket.com.

ADVERTORIAL

“We call it going beyond the potato and egg experience”

fter clearing the shelves of Purim baskets, hamantashen and clown noses, Mountain Fruit Supermarket has opened its doors to their yearly, gigantic Pesach store. Located at 1415 Avenue M, Mountain Fruit’s Pesach store’s shelves are fully stocked with a vast variety of Pesach products and necessities, ready to accommodate all of their client’s Pesach needs. The Pesach food industry has considerably expanded over the years. From consisting of little more than ladyfingers and potato starch, the Pesach food selection today includes yogurts, potato chips, cookies, cakes, cereals, and even pizza. And Mountain Fruit has made it their goal to provide it all to their clients. “We call it going beyond the potato and egg experience” Mr. Nussencweig, CEO and founder of Mountain Fruit, remarks with a chuckle. And they sure are. Boasting a six thousand square foot facility, Mountain Fruit’s Pesach store carries virtually every single Pesach related item available. From food products, fresh produce, detergents, pharmaceuticals, hardware items,

bakery stuff (ever tried Kosher L’Pesach donuts?) to matzos and everything in between, Mountain Fruit Pesach store has earned a reputation of being the one-stop Pesach shop. Mountain Fruit’s Pesach store offers several features that distinguish it from other grocery shops in the area. Most notably, everything in the store is Kosher L’Pesach, and therefore there is no need to scan the aisles and check the labels for Kosher L’Pesach certification, hence simplifying the shopping experience. In addition, the store includes a designated kitniyas section, for those that have a need for it. “Our primary goal is to provide all our clients with all their Pesach needs at one convenient location.” Eli, store manager, explains. Perhaps Dina Wax, a four-year veteran shopper at Mountain Fruit, describes the Mountain Fruit Pesach shopping experience best. “Years ago, Pesach shopping meant running back and forth between the hardware store, grocery, pharmacy and matzoh bakery. With choosing Mountain Fruit as my primary Pesach shop, I was Boruch Hashem able to narrow down my list to just one stop.”

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’Til the Last Crumb I received my first crash course in different Pesach minhagim during Whisk’s first Pesach season a few years ago. One of the most common minhagim I learned about was described as follows: “We don’t use any processed products except for Oberlander.” By now, I’ve become so accustomed to preparing Pesach recipes using limited ingredients that I almost forget my own minhagim come Pesach time. (But who needs matzah meal when there’s non-gebrokts Knaidels and Krumbs?) This year, it was so exciting to be able to use Oberlander’s Ladyfingers, Sugar Kichels, and especially Knaidels and Krumbs (for the best Pesach streusel ever!), to make dishes that I can’t wait to prepare this Pesach. Recipes by Victoria Dwek • Food Styling by Renee Muller • Photos by Morris Antebi

Why roll chocolate truffles when you can simply slice them into bars? In these, Sugar Kichel crumbs combine with hazelnuts and chocolate for an addictive treat.

COOKIE TRUFFLE BARS 1 cup chopped hazelnuts, toasted 2 teaspoons confectioners’ sugar 4 ounces bittersweet chocolate, chopped 1 (4-ounce) box Oberlander’s Sugar Kichel or Ladyfingers, crushed into fine crumbs Coating: 1½ ounces reserved kichel crumbs 2 tablespoons chopped hazelnuts

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1. In a food processor, process hazelnuts until paste-like. Add confectioners’ sugar and blend again. Melt chocolate and add to hazelnut mixture. Blend to combine. Add cookie crumbs, reserving 2 tablespoons, and blend again. 2. Pour mixture into a flat-bottomed 5- x 7-inch baking dish (smaller than a loaf pan). Use a spoon to flatten the top. Place in the freezer to set.

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3. Meanwhile, prepare the coating. Melt chocolate. Once truffle filling is set, remove from freezer and spread melted chocolate over the top. Sprinkle with reserved cookie crumbs and chopped hazelnuts. Keep in freezer until very firm. Slice into squares or rectangles. Store in the freezer and serve at room temperature. Yield: 16 truffle bars

APPLES & PEAR CRUNCH WITH CANDY BRITTLE Knaidels and Krumbs does it again, this time as the main component in a margarine-free (and nut-free) streusel. Make all the components of this dessert in advance. Then, just warm the fruit and assemble before serving. 3 apples, peeled and sliced 3 pears, peeled and sliced ½ cup sugar 2 tablespoons lemon juice

Try Krumbs on top of Renee’s Oldfashioned Apple Bake or instead of nuts in her Eggplant Stacks on page 22.

You can also roll whole apples in Krumbs, nuts, cinnamon, and sugar, and bake. Coat them in oil or egg white first so the coating sticks.

1. In a sauté pan over medium heat, combine apples, pears, sugar, and lemon juice. Cook, stirring occasionally, until fruit is soft and golden, about 20 minutes. 2. Prepare the streusel. Preheat oven to 350⁰F. Line a baking sheet with parchment paper. In a small bowl, combine Krumbs, sugar, cinnamon, oil, and vanilla. Stir until mixture is crumb-like. Spread on prepared

baking sheet and bake for 10–12 minutes. 3. Prepare the nut brittle. Add sugar to a frying pan over medium-high heat. Cook, stirring constantly, until sugar is golden and liquefied, about 5–6 minutes. It will look like nothing is happening for the first 3–4 minutes, but soon golden pebbles will appear, and sugar will begin to liquify soon after that. Immediately stir in nuts, remove

Crumb Streusel: ½ cup Oberlander’s Knaidels and Krumbs ½ cup sugar ¼ teaspoon cinnamon 3 tablespoons oil 2 teaspoons vanilla (if using vanilla sugar, subtract 2 teaspoons sugar) Brittle: ½ cup sugar ½ cup chopped favorite nuts, toasted

from heat, and pour mixture on a piece of parchment paper. Let cool completely. 4. Crush brittle in the food processor or using a pot/can. 5. To plate, place apple/pear mixture on individual dishes or in a serving dish. Top with streusel and brittle. Yield: serves 6

BAKED FRENCH TOAST 24 Oberlander’s ladyfingers 6 eggs 1½ cups whole milk 3 tablespoons sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract/sugar 1. Line up ladyfingers in 9- x 13-inch baking pan. 2. In a medium bowl, whisk together eggs, milk, sugar, cinnamon, and vanilla until thoroughly combined. Pour over ladyfingers. Cover with foil and refrigerate overnight. 3. Preheat oven to 350⁰F. Bake for 40 minutes, until all of the egg mixture is absorbed and ladyfingers are puffy and golden. Optionally, you can dust with confectioners’ sugar and enjoy with pancake or simple sugar syrup.

For another breakfast idea, use Krumbs in place of the matzah or matzah meal in your matzah brei recipe to make a non-gebrokts pancake!

Yield: serves 6

On Pesach mornings, I usually feel like I’m an à la carte chef, frying, scrambling, spreading, and slicing everyone’s requests to order. With this version of French toast, though, assembled quickly the night before, I get a morning off. The ladyfingers absorb all the milk and eggs and puff up into a really easy and breathtaking breakfast dish. |

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TIRAMISU CHEESECAKE If I could have one complaint about cheesecake (possible?), I’d say that it’s heavy. Cheesecake layered with light and airy Oberlander’s Ladyfingers, though, is perfect! When biting into this one, my first thought was “Why haven’t I made this before?” Thank you, Rebbetzin Joyce Semah, for our favorite cheesecake batter yet. About 24 Oberlander’s ladyfingers 1 cup strongly brewed coffee 2 (8-ounce) containers cream cheese 1 (16-ounce) container sour cream 3 eggs 1 cup sugar 1 teaspoon vanilla extract/sugar

1. Preheat oven to 350⁰F. Grease and line a springform pan with parchment paper. 2. In the bowl of an electric mixer, combine cream cheese, sour cream, eggs, sugar, and vanilla. 3. Place the coffee in a shallow bowl. Dip the topside only of each ladyfinger in coffee and place in prepared springform pan until the entire bottom is lined with ladyfingers. Pour half of the cheesecake batter over ladyfingers to just cover. Arrange a second layer of coffee-dipped ladyfingers and top with remaining cheesecake batter. Bake for 45 minutes, until golden on top. 4. Turn off oven and leave cheesecake in the oven for an additional 1 hour. Do not open the oven door. Let cool to room temperature before refrigerating. Keep refrigerated until ready to serve. Yield: serves 12

ComingNextWeek! • Battered Fillet of Sole Over Cucumber Salad • Clementine Salad with Seasoned Croutons • Sweet Pecan and Crumb Nuggets • Butternut Squash Crumble

RENEE

Fall-Off-The-Bone Tender Flanken

Old Fashioned Apple Bake

Pan-Seared Rib Steak

Roasted Vegetables with Lemon Garlic Sauce

ZEHAVA

Chablis-Infused Salmon with White Horseradish Aioli

Sea Bass with Red Pepper Sauce Coffee Chocolate Fondue

Whisk

O U R

TA B

ELKY

P E S AC H

Vegetable-Stuffed Veal Cutlets in Wine Reduction Sauce

Falshe Fish

YITT Y

Marinated Eggplant

Vegetable 14 Tropical | W H I SSalmon K | Awith M I ' S Sweet FOOD M A G A Z I N E Letcho | MARCH

Veal 2 6 ,Pistachio-Crusted 2014 | 24 ADAR I I 5 Chops 774

Squash in Tomato Sauce

Eggplant Stacks with Parsnip Puree

Honey Walnut Brittle

Refreshing Citrus Fruit Sorbet

This Pesach, Whisk columnists Renee Muller, Zehava Krohn, Elky Friedman, and special guest Yitty Zimmer invite you to their Yom Tov tables. Theyâ&#x20AC;&#x2122;ve each stayed true to their own Pesach traditions, using the ingredients they bring into their own homes on Pesach. Turn the page and be a guest at each meal, course by course. â&#x20AC;&#x201D;Victoria Salt, Pepper, and Vinegar Chips, Homemade Ketchup

B L E S M E N U Carrot Souffle

Stacked Portobello and Chicken Burger

Doughless Potato Knishes

Chocolate and Lemon Mousse 24 AD AR II 5774

Charoses-Inspired Baked Apples

M A R C H 2 6 , 2 0 Chocolate 14 | W H I SBonbons K | AMI'S FOOD MAGAZINE

By Renee Muller Photos by Morris Antebi

EGGPLANT STACKS WITH PARSNIP PUREE

R E N E E ’S

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AMI'S FOOD MAGAZINE

MARCH 26, 2014

24 ADAR II 5774

TABLE

Whisk

Pesach is not a time for new. Nor haute cuisine. Pesach comes and we all dig back into our roots. All of a sudden, it is imperative to know whether Bubby used vinegar or lemon juice in her cucumber salad, because we need to know how to prepare our cucumber salad. We look for answers in old, splattered, handwritten cookbooks. That is why, this year, I went on a quest. I am too young to be a bubby, or to even pretend I have enough Pesach experience. My Pesach experience consists of watching the many women in my life, hard at work, in their gleaming Pesachdik kitchens. Each one has a secret that she is willing to share—a level of experience that cannot be found in a recipe book. I try to help, but mostly, I try to soak in the mesorah that gets passed on from generation to generation. Pesach is all about tradition. We cook like our mothers and they, in turn, cook like their mothers, and so on. When researching for this article, I kept hearing the same thing over and over again: “This I learned from Babbi, this trick was taught to me by Tante Sara…” Just like our mesorah is so important in this chag, where every family respects its own minhagim, restrictions, or chumros, so are the ways we cook, the recipes we use, and the tricks of the trade that we implement here and there. They are all from generations past, but come alive in our kitchens year after year.

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PESACH

My search consisted of finding recipes that are traditional and call for basic, very few, and commonly used ingredients. I spent a lot of time listening, discussing, and watching attentively. I made phone calls, house calls, and engaged in downright recipe harassment. The average age of my victims was 65+. It was really serious. But, of course, the results were outstanding. They also taught me a lot about food and cooking in general. In particular, how everything we cook today is a newer version of something that’s been around for a long time already. It’s been invented, eaten, and enjoyed. We merely put a new spin to it. But then I also learned that some recipes are best left alone. If they have survived the test of generations, moved on to new countries, and managed to cross many borders, chances are, Babbi was right. And, there is something so comforting, even reassuring, in knowing that we are eating the same thing, the same way, on the same days as our own beloved alter-Zeide did. Chag kasher v'sameach! Renee Renee@amimagazine.org 24 ADAR II 5774

MARCH 26, 2014

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AMI'S FOOD MAGAZINE

A TAVOLA

Renee Muller is the cook behind the monthly Whisk column, A Tavola, which means “at the table” in Italian. Renee grew up in Lugano, Switzerland, near the border of Italy. In "A Tavola," Renee uses recipes, food styling, and stories to whisk her readers to another time and place as she shares her memories of different foods and flavors.

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PESACH

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FALL-OFF-THE-BONE TENDER FLANKEN

AMI'S FOOD MAGAZINE

MARCH 26, 2014

24 ADAR II 5774

CHABLISINFUSED SALMON

FALL-OFF-THE-BONE TENDER FLANKEN The treadmill is a great place to pick up new recipes. Who knew? This exquisite yet simple recipe was given to me by R.S. Rubin, a renowned cook in Lakewood. It was worth going to the gym that particular Sunday, just to talk about food (what else?) and end up with a gem like this one. Thank you! 3 onions, peeled and sliced into rounds 4 pieces flanken 1 cup orange juice ½ cup sugar 1 tablespoon potato starch dissolved in ¼ cup cold water 1 teaspoon salt ¼ cup red wine 2 tablespoons oil 1 teaspoon garlic powder (optional) 1. Preheat oven to 300⁰F (no, this is not a typo; cooking at a low temperature is important). Arrange onions in one layer in a 9- x 13-inch pan. Top with flanken. Set aside. 2. In a saucepan, combine the orange juice, sugar, dissolved potato starch, salt, wine, oil, and garlic powder. Bring to a simmer over medium heat, stirring constantly. Simmer until slightly thickened, about 5 to 10 minutes. 3. Pour sauce over meat. Cover pan with two layers of heavy duty foil. Make sure it is sealed very well. Bake for 4½ hours. Yield: serves 6 to 8 NOTE: This meat can be prepared in advance and rewarmed. I like to do that. When the meat is cool, the fat congeals and I can remove it easily before rewarming.

CHABLIS-INFUSED SALMON When my father declared he liked this salmon, I knew it must be special. My Aba never eats salmon: too fishy, he claims. But this particular one, that my sister had prepared last Pesach, he loved. When I recently asked her to be so kind and please go to her Pesach kitchen (I know it’s hard to do that in February, with chametz all over the place) and dig out this particular recipe, there was silence at the other end of the line. “Uhm, actually, I don’t know how to break this to you, but, since last Pesach, I prepare this salmon every week. It’s not my Pesach salmon anymore, per se. I know it by heart.” Even better, I told her. And I’m sure you will agree. A recipe that is so enjoyed, year round, without anyone getting tired of it, is a sure winner. 2 onions, sliced into rings 2 cups sugar 1 (750 ml) bottle of Kedem’s Chablis white wine 1 tablespoon whole black peppercorns 6 to 7 bay leaves (optional) Juice of 1 lemon 4-5 slices of filleted salmon, skin on 1. Placed sliced onions and sugar in a large, heavy-bottomed pot, over low heat. Stir until sugar is melted, then add the entire bottle of Chablis. Add peppercorns and bay leaves. Cover and bring to a boil. Once boiling, add lemon juice and gently place the fish in, skin side up. Bring to a gentle simmer and cook for 30 to 35 minutes, covered. Let cool. 24 ADAR II 5774

2. Once cooled, transfer to a baking dish, skin side up (this will help the fish stay flavorful and moist). Run the leftover liquids through a sieve and pour the liquid only over the fish. Optional: You can save some of the bay leaves to garnish the plate with. Cover and keep refrigerated until ready to serve. Serve cold. Yield: serves 4 to 5 NOTE: Chablis is an inexpensive wine that gives this fish a great, foolproof taste. Your fish will always come out consistently luscious. Because there is no water, the measurements are always the same, no matter the size of the pot. I now buy a case of that wine and store it in my garage, for “fish use” alone. White Horseradish Aioli ½ cup mayonnaise* 1 tablespoon lemon juice 1 to 2 teaspoons grated fresh horseradish, depending how hot you like it In a small bowl, combine all ingredients and dollop over fish right before serving. Yield: about 1/2 cup * For my homemade mayonnaise recipe, see No Fail Mayo, Issue #111

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AMI'S FOOD MAGAZINE

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PESACH

OLD-FASHIONED APPLE BAKE

hour and 20 minutes, depending on how crispy you like the top to be.

9 Granny Smith apples, peeled and sliced Cinnamon (optional) 4 eggs, separated ½ cup oil ½ cup potato starch 1½ cups sugar, divided ½ cup orange juice 1 cup ground walnuts

Yield: 2 9- x 13-inch pans

EGGPLANT STACKS WITH PARSNIP PUREE For the puree: 5 parsnips, peeled and cubed 2 celery roots, peeled and cubed 1 red potato, peeled and cubed 2 cups chicken stock (or chicken soup) Salt and pepper to taste (amount will depend on your stock) 1 egg yolk*

1. Preheat oven to 350⁰F. Divide apples between two 9- x 13-inch pans. Sprinkle with some cinnamon, if using. 2. In the bowl of a standing mixer, beat egg whites on high speed until foamy. Slowly add ½ cup of sugar and continue beating until stiff peaks form. Set aside. 3. In a second bowl, beat yolks with ½ cup of sugar, oil, potato starch, and orange juice. The mixture will be pretty runny. Fold into the whites, mixing until uniformly blended. Pour over the apples in the two pans. 4. In a small bowl, combine walnuts and remaining ½ cup sugar. Sprinkle over both pans. Bake for 1 hour to 1

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For the Eggplant: 1 large eggplant, (peeled) and sliced into ½-inch thick rounds Salt for sprinkling 2 eggs ¼ teaspoon pepper 1 cup ground walnuts Oil for frying (about ¼ cup) 1. Prepare the puree. In a large saucepan, combine parsnips, celery |

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roots, potato, and chicken stock. Add water only to just cover. Bring to a boil over high heat. Lower heat and let simmer until softened, about 45 minutes. Drain. 2. In a large bowl, mash vegetables well. Add egg yolk. Keep mixing until well blended. Taste and adjust seasoning as needed. 3. Prepare the fried eggplants. Salt eggplants and line on paper towels. Turn over and salt other side as well. Let sweat for at least 1 hour. 4. Rinse eggplants under running water and pat dry. Beat the eggs with the pepper. Dip each eggplant round into the egg mixture and then dredge with the ground walnuts. 5. Heat oil in a large skillet over low heat (so you can fry these eggplant rounds slowly and evenly). Add eggplant rounds and fry on each side until golden. Drain on paper towels. Top with a scoop of the puree and some pulled meat (see note at right). Serve immediately. Yield: 8 stacks

My mother-in-law prepares this apple bake countless times over the course of Pesach. She loves this apple kugel in particular, because it yields two 9- x 13-inch pans, one to be enjoyed immediately, one to freeze for a later use. Little does she know, but the kugel doesn’t always make it to the freezer…yup, it’s that good. And it has apples in it. So we all convince ourselves we are eating light (you know, taking a break from the Fudge Bombs) and polish off one pan after the next. Sigh...

EGGPLANT STACKS WITH PARSNIP PUREE

This is a pretty side dish that will enhance any plate. It’s even low carb! I like to serve it alongside the flanken (or any roast) that way I get to shred some of the meat and top the stacks with it. I also use the sauce from the meat over it.

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REFRESHING CITRUS FRUIT SORBET 2 cups water 1½ cups sugar 4 cups orange juice 1 cup freshly squeezed lemon juice

1. In a saucepan over low heat, combine water and sugar. Stir until sugar is dissolved. Add juices and stir. Divide between two 9- x 13-inch aluminum pans (use only aluminum, otherwise it won’t freeze as well). Freeze overnight. 2. Remove pans from freezer and break mix

into a few pieces. Working in batches, place pieces into a food processor that has been fitted with the knife blade. Pulse until ice turns into a soft sorbet. At that point, use an ice cream scooper to scoop it out into nice balls. Place prepared scoops on a baking pan and freeze. Scoops are ready to serve. Yield: serves 10

I always hear, especially from people who have restrictive chumros on Pesach, how desserts are “impossible.” Well, if you use water, sugar, and fruits, you have a pretty awesome dessert, that is so refreshing and beloved by all. After all that latenight eating, a light end to the meal is always welcome.

Serve scoops of sorbet over diced fruit for a nice presentation.

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HONEY WALNUT BRITTLE

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I grew up munching on these treats. You have to understand the whole picture, though. Lugano had almost no kosher candy, not in my days. (Ouch, I sound so old!) Sure, we had potato chips, pretzels, and lots of Swiss chocolate. But that was pretty much “it.” Every Purim, Mrs. Weiss would send this addictive and delicious homemade brittle. My siblings and I would always end up fighting over who got “the bigger piece.” Recently, my mother started preparing this as a Pesach snack, too. I called her for the recipe and prepared batch #1. It was Thursday and we were shooting the Pesach pictures on Tuesday. Brittle holds up, right? Wrong! THIS brittle gets eaten very, very fast by little (or large) pantry thieves who officially brushed their teeth already. (“Ma!! This is sooo good!! Make some more! I didn’t get as much as so-and-so did.” Why does that argument sound so awfully familiar??). So the aforementioned “Ma” made some more brittle. Batch #2. And then she hid it. Very, very well. Or so she thought. I am not going to bore you with the details but let’s just say that saving a piece for the picture entailed some very creative thinking. And batch #4. Now whenever I brag to my kids about how I grew up with no junk food at all…no food coloring, yada, yada, yada... they just cut me short with that bored kind of look and say, “But Ma, you had honey walnut brittle. That’s wayyyy better than junk.” Hmmmmm. Touché. 1 (6-ounce) bag of Kliens Naturals chopped walnuts ½ cup honey 1½ tablespoons sugar 1. Preheat oven to 350⁰F. Spread the walnut bits on a baking sheet. 2. In a heavy-bottomed saucepan, combine honey and sugar. Bring to a simmer, stirring from time to time. Meanwhile toast the walnut bits for 5 minutes. 3. Carefully add the nuts to the honey. Mix to combine and continue cooking over low heat, stirring all along. Meanwhile, line a baking sheet with parchment paper. Spray parchment paper with nonstick cooking spray. Cook for about 10 minutes, until mixture starts to brown at the sides of the saucepan and seems thicker. Immediately pour onto the prepared baking sheet and spread out as quickly as possible (it will harden fast). Once cooled, cut into diamond-shaped wedges, and then hide in an airtight box. Don’t worry about shelf life; they will not last. Yield: apparently never enough

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By Zehava Krohn Photos by Dan Engongoro

Z E H AVA’S

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SEA BASS WITH RED PEPPER SAUCE 24 ADAR II 5774

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PAN-SEARED RIB STEAKS

Steaks can be cooked beforehand and reheated. You'll need to first undercook your steaks (sear for just 5-7 minutes total). To rewarm, cover and bake just until warmed through, about 7 minutes (exact time depends on the temperature your oven is set to over Yom Tov). Do not overcook.

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PAN-SEARED RIB STEAKS If I’m having a smaller crowd for an afternoon Yom Tov meal, steaks are a really easy main dish. I don’t need to think about them ahead of time, and there are no long hours of cooking involved. They also work as a quick Chol Hamoed meal. 2 (2-pound) rib steaks Salt, for sprinkling Freshly ground black pepper, for sprinkling 1 garlic clove, crushed 1 teaspoon paprika 2 tablespoons olive oil 1. Rub steaks with salt, pepper, paprika, garlic, and 1 tablespoon olive oil. 2. Heat skillet or grill pan over high heat. Drizzle with remaining 1 tablespoon olive oil. When pan is very hot, add steaks and sear for 7 to 10 minutes, flipping halfway through.

ROASTED VEGETABLES WITH LEMON GARLIC SAUCE 10 ounces baby bella mushrooms 1 red pepper, sliced into wedges 1 zucchini, sliced into rounds 1 yellow squash, sliced into rounds Olive oil, for drizzling Salt and pepper, to taste Lemon Garlic Sauce: 12 cloves garlic, sliced ¼ cup olive oil 6 tablespoons fresh lemon juice 1. Preheat oven to 500⁰F. 2. Spread mushrooms, pepper, zucchini, and squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15 to 20 minutes, until roasted and charred. 3. Meanwhile, prepare the sauce. In a small saucepan over medium heat, combine garlic, olive oil, and lemon juice. Cook, stirring occasionally, until garlic is soft and tender. Pour over vegetables before serving. Yield: serves 4 to 6

SEA BASS WITH RED PEPPER SAUCE SEA BASS WITH RED PEPPER SAUCE 1½ pounds sea bass Salt, for sprinkling Freshly ground black pepper, for sprinkling 1 teaspoon fresh lemon juice 1 tablespoon olive oil, for searing Roasted Red Pepper Purée: 1 large red pepper, roasted 2 tablespoons vinegar 1 garlic clove, crushed ¼ cup plus 1 tablespoon olive oil Salt and pepper to taste 1. Preheat oven to 400⁰F. 2. Place red pepper in oven and roast until skin is charred all over, about 35 24 ADAR II 5774

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minutes. Remove from oven and let cool. Remove the skin. 3. Season sea bass with salt and pepper. Rub in the lemon juice. 4. Heat olive oil in an ovenproof sauté pan. Add fish, skin side up, and cook until well browned, about 3 to 5 minutes. Flip fish and turn off heat. Place pan in oven and bake until fish is flaky, about 5 to 7 minutes. 5. In a food processor, combine roasted red pepper, vinegar, garlic, olive oil, salt and pepper. Blend until emulsified. 6. To plate, spoon 1 tablespoon of puree on plate and lay each sea bass portion on top. Sauce can be prepared ahead and served warm, cold, or at room temperature. Yield: serves 6 |

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SALT, PEPPER, AND VINEGAR CHIPS WITH HOMEMADE KETCHUP 5 pounds potatoes Oil, for frying Salt, for sprinkling Pepper, for sprinkling Vinegar, for spraying 1. Cut potatoes with a mandoline or the slicer side of a grater. 2. Heat oil in a 6- or 8-quart pot over high heat. There should be enough oil to cover the chips while they’re frying. 3. When oil is hot, add the chips in batches. Use a wooden spoon to separate any chips that are sticking together. Fry for 4–5 minutes without mixing.

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4. Remove chips from oil using a slotted spoon, and transfer to a paper towel-lined plate. Season with salt and pepper. 5. Fill a spray bottle with vinegar and spray the chips (optional). Serve with homemade ketchup. Yield: serves 12 Homemade Ketchup 3 tablespoons vegetable oil ¾ head garlic 6 tomatoes, peeled ¼ teaspoon allspice ⅛ teaspoon salt ⅛ teaspoon cayenne pepper, optional 1 tablespoon paprika ⅓ cup plus 1 tablespoon brown sugar ¼ cup vinegar ½ (6-ounce) can tomato paste

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1. Heat oil in a medium saucepan. Add garlic, tomatoes, spices, brown sugar, and vinegar, and stir for 1 minute. Add tomato paste. 2. Scrape up any browned bits from the bottom of the pot with a wooden spoon and remove from heat. 3. Purée ketchup in blender or using an immersion blender, until smooth. Bring to a simmer over medium-low heat and cook, stirring occasionally until thick. Transfer to airtight container. Yield: 3 to 4 cups

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8 ounces nondairy whipped topping (optional, see note) 8 ounces bittersweet chocolate 1½ teaspoons coffee 1 teaspoon vanilla extract For dipping: Kiwi Mango Ground nuts Chopped nuts 1. In small pot, heat nondairy whipped topping over low heat. Break chocolate into small pieces and add to whip. Stir constantly until chocolate is melted and smooth. 2. Add coffee and vanilla. Remove from heat and serve while hot. Dip fruits into chocolate then into nuts.

Just

REAL FOOD

If you don’t use nondairy whipped topping on Pesach, simply melt your chocolate over a double boiler and proceed with step 2. You’ll need to serve your fondue warm.

Zehava Krohn is the crowd-pleasing cook of "Just Real Food," her column which appears monthly in Whisk. Her spice cabinet needs replenishing very often, as Zehava uses lots of flavors for her easy-to-prepare and freshly cooked foods. In her column, Zehava showcases the comfort dishes 2that guests 4 A Dplease A R I I 5 7the 7 4 frequent | MARCH 2 6 , 2 0 1and 4 | family W H I S Kmembers | A M I ' S around F O O D M Aher G A Zfull I N E table. | 29

By Elky Friedman Photos by Dan Engongoro

For a great presentation, buy mini eggplants, as pictured. They slice into beautiful little circles.

So we’ve got lots of new kitchenware coming through our front door... new pots, new pans, peelers, knives, and new china! We’re actually making Pesach for the first time this year! Everyone I meet says, “What, you are making Pesach for the first time ever?!” Somehow, they’re surprised I yet. And it is surprising, considering how long I’ve been married. But would you pass up an invited trip to Miami? I just don’t think so. Now that we decided that it’s finally time we make our own Yom Tov (or maybe my parents decided for me?!), we’ve gotten fully into Pesach mode. It’s with much excitement that we anticipate our first seder at home. And I’m actually not finding the whole preparation as overwhelming as I thought I would. (Call me three days before Yom Tov, and I’ll probably be singing a different tune.) As I prepare my menus, I’ve realized that most of the food that I cook all year can be easily converted into kosher for Pesach versions. Don’t think Pesach has to be a weight buster! It’s all what you make of it. So on my first, brand-new, and fresh Pesach, let me give you some fresh ideas to keep your Pesach healthy, hearty, and delicious! Enjoy in health! Elky

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This recipe calls for the eggplant to be peeled. I left the peel on for aesthetic purposes only!

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MARINATED EGGPLANT 31

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FALSHE FISH

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FALSHE FISH I’m sure that many of you have heard of falshe fish, a “mock” fish that is made from ground chicken, or have possibly even made it. This recipe is extremely dear to me. It was taught to me (and my whole family) by my paternal grandmother, Bubby Chava, whom I was very close to. (It is actually her yahrtzeit today, Rosh Chodesh Adar, the day that I’m writing this article.) Her family never ate fish on Pesach for fear of chametz being fed to the fish. Many still have this minhag. Bubby began to eat fish when she moved to America after the war and remarried, so even though my family does now eat fish on Pesach, this still remained a traditional Pesach dish—one that we all love and make every single Pesach. It’s extra special since it has been passed down through the generations. 1½ pounds ground chicken breast 1 medium onion 2½ celery stalks 1 carrot 1 egg 2 tablespoons hot water ½ cup sugar 1½ teaspoons salt Seasoning in pot: ¼ cup sugar 1¼ teaspoons salt 1 teaspoon paprika 1. Fill a 6-quart pot a bit more than halfway full with water and bring to a boil over medium heat. 2. Meanwhile, place ground chicken in a mixing bowl. 3. Using the S blade of your food processor, finely grind onion, celery, and carrot. 4. Combine the ground vegetables with the ground chicken. 5. Add egg, hot water, sugar, and salt. Mix well. 6. Season the boiling water with the sugar, salt, and paprika. 7. Wet your hands and form balls out of the chicken mixture. Drop into the pot of boiling water. 8. Cover the pot, lower heat a bit and let chicken balls cook for 45 minutes. 9. Turn off heat and let cool. Using a slotted spoon, remove chicken balls from pot. Transfer to an airtight container and refrigerate. Serve cold. Yield: 12 balls

MARINATED EGGPLANT

MARINATED EGGPLANT My husband’s Savta Leah lived in Eretz Yisrael for most of her life. She was already the mother of a few children during the War of Independence in 1948 and her family had grown by the Yom Kippur War. She learned excellent survival skills during these trying times. An important one was being able to always put a satisfying meal on the table for her family even when food was scarce. She was able to take a simple vegetable and turn it into a special dish. She made this eggplant dish every single Pesach and it became one of her specialties. Her children loved it and continued to make it in their homes on Pesach—and now her grandchildren do too! It’s simple, but so special. 1 large eggplant, peeled and sliced Kosher salt 2 cups (16 ounces) tomato sauce 1 cup water 1 garlic clove, chopped 2 tablespoons lemon juice 2 tablespoons sugar ½ teaspoon salt Dash pepper 1 egg 24 ADAR II 5774

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1. Preheat oven to 375⁰F. Grease a baking sheet with nonstick cooking spray. 2. Slice eggplant thinly. Salt the circles with kosher salt. Let sit for 10 minutes to bring out the bitterness. 3. Meanwhile, in a small saucepan, combine tomato sauce, water, garlic, lemon juice, sugar, salt and pepper. Bring to a boil. Remove from heat. 4. Dab the eggplant slices to remove dampness. In a shallow bowl, whisk egg and dip each slice into the egg. Place them on the prepared baking sheet. Bake for 10 minutes until soft and a bit crisp. Alternatively, you can spray a nonstick pan with cooking spray and lightly “fry” them for 2 minutes on each side. This will yield great results, but is a bit more time consuming. 5. Place cooked eggplant into a 9- x 13inch baking pan. Pour the sauce over the eggplant and marinate overnight for best results. Warm for 5 to 7 minutes in the oven before serving. Yield: serves 4 to 6

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POTATO AND SWEET POTATO DUETS

Prepare this appetizer when you have leftover mashed potatoes, and skip steps 4 and 5.

POTATO AND SWEET POTATO DUETS

VEGETABLE-STUFFED VEAL CUTLETS IN WINE REDUCTION SAUCE

There’s nothing like an easy, quick potato side dish that is beautiful on the plate.

I was looking for a change from the chicken, chicken cutlets, and red meat that are the standard Pesach fare. I wanted something a bit out of the norm! This was the fantastic result!

5 Yukon Gold potatoes, peeled and sliced into 1½- to 2-inch rounds 5 sweet potatoes, peeled and sliced into 1½- to 2-inch rounds 4 tablespoons olive oil, divided 3 teaspoons salt, divided 1 teaspoon onion powder 1 teaspoon garlic powder 2 tablespoons oregano, divided

1. Preheat oven to 375⁰F. 2. In a baking pan, combine Yukon Gold potato slices with 2 tablespoons olive oil, 1½ teaspoons salt, 1 teaspoon onion powder, and 1 tablespoon oregano. Toss to coat. 3. In another baking pan, combine sweet potatoes with 1½ teaspoons salt, 1 teaspoon garlic powder, and 1 tablespoon oregano. Toss to coat. 4. Cover and bake both pans of potatoes for 40 minutes. Uncover and bake an additional 20 minutes. 5. To plate, use a spatula to stack three pieces, rotating between the two types of potatoes, as seen in photo.

1 tablespoon olive oil 1 medium onion, diced 1 garlic clove, crushed 2 zucchini, peeled and diced ½ red pepper, diced ½ yellow pepper, diced 2 tablespoons potato starch 1 egg white ½ teaspoon salt Dash black pepper 1½ pounds veal cutlets Sauce: ½ tablespoon olive oil 4 shallots, diced 1 box crimini mushrooms, sliced 1 cup semi-dry dark red wine 2 cups chicken soup 1 teaspoon potato starch 1 garlic clove, crushed ½ teaspoon salt Dash black pepper

Yield: serves 8

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1. Preheat oven to 350⁰F. 2. Heat oil in a sauté pan over medium heat. Add onion and garlic and sauté until onion is beginning to soften, about 5 minutes. Add zucchini, and red and yellow peppers. Cook until vegetables are soft, about 15 minutes. Remove from heat. Add potato starch, egg, salt and pepper. 3. Lay each cutlet on a flat surface and place one heaping tablespoon of the vegetable mixture in the center. Roll up the cutlet as tightly as possible and place in a baking pan with the seam side down. 4. Prepare the sauce. Heat oil in a small saucepan. Add shallots and sauté for 3 to 4 minutes. Add mushrooms and cook until softened, about 8 to 10 minutes. Add red wine. Lower heat and cook for at least 10 to 15 minutes, reducing the wine to almost half. 5. Add chicken soup, potato starch, garlic, salt, and pepper. Let simmer an additional 5 minutes. It will thicken just a bit. 6. Pour sauce over cutlets. Bake for 35 to 40 minutes. Serve hot. Yield: serves 8 to 10

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VEGETABLE-STUFFED VEAL CUTLETS IN WINE REDUCTION SAUCE

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For those of you who don’t use mushrooms on Pesach, you can omit them from the sauce.

You can also prepare this recipe using thin chicken cutlets or dark boneless chicken thighs.

Wholesome. Recipes for Better Living

Elky Friedman makes healthy food accessible to readers in her column, "Wholesome—Recipes for Better Living," which appears monthly in Whisk. A daily gym-goer and healthy foods advocate, Elky also understands that a well-balanced lifestyle isn’t about denial. Her column features both lean dishes and more healthful versions of the foods we love. 24 ADAR II 5774 | MARCH 26, 2014 | WHISK | AMI'S FOOD MAGAZINE | 35

STACKED PORTOBELLO AND CHICKEN BURGER I was really excited when my sister-inlaw Tova shared this one with me. Tova is an excellent cook, who loves to try new and different recipes all the time. Lucky for her, her family has extremely versatile palates. (Not all of us are able to test dishes out on our families like that!) Here’s an appetizer that isn’t too exotic, but presents beautifully in layers. Your family will love it! And if there is one layer in the stack that doesn’t appeal to your family, cut it out. This dish will be just as good any which way! 6 Portobello mushrooms 2 tablespoons balsamic vinegar 1 pound ground chicken ¼ cup barbecue sauce ½ teaspoon onion powder 4 Yukon Gold potatoes, peeled and cubed 1¼ teaspoons salt 1 tablespoon olive oil 1 small onion, diced

1. Preheat oven to 375⁰F. Grease 2 baking sheets with nonstick cooking spray. 2. Clean Portobello mushrooms and remove stem. Drizzle with balsamic vinegar. Place on one baking sheet and bake for 10 minutes. 3. In a medium bowl, combine ground chicken, barbecue sauce, and onion powder. Form a burger with a width that is a bit smaller than the Portobello mushrooms. Place on second baking sheet and bake for 10-15 minutes. 4. Meanwhile, add potatoes to a large pot. Cover with water and bring to a boil. Cook for 20 minutes, until tender. Drain and mash. 5. In a small frying pan, heat olive oil. Add

Salsa Topping: 1 tablespoon olive oil 1 small onion, diced 3 tomatoes, diced 2 garlic cloves, crushed 1 tablespoon fresh chopped basil or one cube frozen basil 1 teaspoon salt ¼ teaspoon pepper

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onion and sauté until translucent. Add onion to mashed potatoes and season with salt. 6. Prepare the salsa topping. In the same small pan, heat olive oil. Add onion and sauté for 5 minutes. Add garlic and diced tomatoes. Bring to a simmer. Let cook for 10 minutes and season with basil, salt, and pepper. Cook for 3 to 5 additional minutes. Remove from heat. 7. To serve appetizer, stack as follows: Portobello mushroom upside down, chicken burger, mashed potatoes, and salsa topping. Yield: serves 6

CARROT SOUFFLE I can imagine that, to many of you, cooked carrots may sound bland, but this dish is definitely far from tasteless. For some reason, the sweetness of the carrots paired with vanilla has a certain richness. This is also lower in calories than the standard carrot muffin that many people prepare. When I prepared this for my photo shoot, my kids couldn’t wait until it was over so that they could dig in!

2 pounds carrots, peeled and chopped 2 eggs 3 egg whites ¼ cup oil ½ cup brown sugar 4 tablespoons potato starch 2 teaspoons baking powder 2 tablespoons vanilla sugar ½ teaspoon cinnamon Cinnamon, for sprinkling

1. Preheat the oven to 350⁰F. 2. Place carrots in a 4-quart pot. Cover with water and boil until soft. Drain and mash. 3. After mashed carrots have cooled a bit, add eggs, egg whites, oil, brown sugar, potato starch, baking powder, vanilla sugar, and ½ teaspoon cinnamon. Mix well. 4. Place in a baking dish. Sprinkle with cinnamon. Bake for 50 minutes. Yield: serves 8

A soufflé will always have a considerable number of eggs, making it light and airy.

This freezes well!

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CHAROSES-INSPIRED BAKED APPLES 6 Cortland Apples, cored 1 cup Kliens Naturals ground walnuts ½ cup ground Kliens Naturals pecans 1 tablespoon cinnamon ¼ cup honey ½ cup sweet red wine

Even after a heavy meal, many of us have a craving for something that will satisfy a sweet tooth. If you want a lighter option for dessert instead of that rich chocolate mousse, try these. I’ve always loved the flavor of charoses; the combination of the sweet wine, crunchy nuts, and tart apples always seem so right to me. Here you have that same flavor all wrapped up inside the apple!

1. Preheat oven to 350⁰F. 2. Core the apples, making sure not to puncture the bottom so that the filling will stay inside. 3. Place the apples in a baking dish. 4. In a mixing bowl, combine the ground walnuts, pecans, cinnamon, and honey. 5. Fill the cavity of each apple with the nut mixture. 6. Drizzle wine over apples. Cover pan tightly with aluminum foil. Bake for 45 minutes to 1 hour. Yield: serves 6

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By Yitty Elky Friedman Zimmer Photos by Dan Engongoro

“While sticking to the tradition of using a minimum of manufactured products, here are some of my favorite dishes that will make your Yom Tov a sensation. Hope you enjoy!”

For a great presentation, buy mini eggplants, as pictured. They slice into beautiful little circles.

—Yitty

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This eggplant dip is a great addition to any Pesach meal, since it goes well with fish, meat, or veggies. For those who donâ&#x20AC;&#x2122;t eat gebrochts this is a real bonus, since you can dip your matzah into it!

To make these chips, peel and thinly slice 1 potato, 1 sweet potato, and 1 beet. Heat a cup of oil in a frying pan and fry chips until crispy. Remove with a slotted spoon and toss with some salt.

TROPICAL SALMON MARINATED WITH SWEET EGGPLANT VEGETABLE LETCHO

This recipe calls for the eggplant to be peeled. I left the peel on for aesthetic purposes only!

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PISTACHIOCRUSTED VEAL CHOPS

PISTACHIO-CRUSTED VEAL CHOPS Shelling pistachios is a time-consuming task, but for this recipe it’s totally worth it. The mix of fried onions and chopped pistachios makes the veal an extraordinary dish! You will need to first fry about 5 large onions to yield the 2 cups. 2 cups Kliens Natural pistachio nuts, shelled 2 cups fried onions ¼ teaspoon salt or to taste, but additional salt for seasoning meat Pinch black pepper, plus additional pepper for seasoning meat 6 to 8 veal chops Oil, for searing ¼ cup mayonnaise 1. Preheat oven to 350ºF. 2. Place pistachios, onions, salt, and pepper in a food processor and pulse until the mixture resembles crumbs. (Or place in plastic bag and crush using a meat pounder) Set aside. 3. Rinse meat and pat dry. Season with salt and pepper. Heat a nonstick skillet. Grease (you’ll need just a bit of oil) and add veal. Pan-sear the veal, about 5 minutes per side. 4. Transfer the meat to a baking pan and allow to cool for several minutes. 5. Spread a thin layer of mayonnaise on the meat and then coat it with a thick layer of the pistachio mixture. Cover and bake for 1½ hours covered. Uncover and bake for an additional 30 minutes. Yield: serves 6 to 8

SQUASH IN TOMATO SAUCE After trying many different ways to make an authentic tomato sauce truly from scratch, I finally hit a home run. And since “squash-n-tomato sauce” is a supper staple in my house all year round, now we can have it for Pesach as well. Pesach Tomato Sauce: 2 tablespoons oil 2 onions, diced 5 pounds ripe tomatoes, peeled and diced 5 tablespoons sugar 1 tablespoon salt

1. Preheat oven to 375ºF. 2. Soak salmon in lemon juice and season with salt and pepper. Let stand for 15 minutes then rinse and pat dry. 3. Heat oil in a saucepan over medium heat. Add onions and sugar and sauté for 10 minutes. Stir constantly until the sugar becomes syrupy. Add peppers, ginger, juices, and potato starch to the pot. Season with salt and pepper. Continue cooking glaze for about 10 to 15 minutes, until it thickens. Remove from heat. 4. Bake for 12 to 15 minutes. Remove from oven and spoon glaze over the salmon. Return salmon to oven and bake an additional 10 minutes. Don’t overbake.

1 teaspoon pepper Squash: 3 tablespoons oil 1 onion, diced 2 large zucchini, peeled and cubed 1. Heat oil in a saucepan over medium heat. Add onion and sauté until translucent, about 7 minutes. Add tomatoes and cook for 10 additional minutes. Blend, using an immersion blender. Add sugar, salt and pepper. Simmer for an additional 10 minutes. 2. Meanwhile, prepare the squash. Heat oil in a sauté pan over medium heat. Add onions and sauté for 10 minutes. Add squash and sauté, stirring occasionally, for an additional 10 minutes. Add tomato sauce to cover squash, and cook over low heat for 1 hour.

Yield: serves 4

EGGPLANT DIP

TROPICAL SALMON WITH SWEET VEGETABLE LETCHO

1 medium eggplant 3 tablespoons oil 1 large onion, diced 3 tablespoons mayonnaise Salt to taste Black pepper to taste 1 garlic clove (minhag permitted) 2 tablespoons sugar

This fish has become an all-time favorite in my family, so I decided to try creating a kosher-for-Pesach version. Don’t be tempted to skip the fresh ginger, since that is what gives this fish an extra kick. The glaze keeps the fish ultra-moist and is delicious served warm or at room temperature.

1. Preheat oven to 450ºF. Prick eggplant with a fork on all sides and place in a 9- x 13-inch baking pan. Bake for 1 hour, until soft. Let cool. Cut eggplant in half lengthwise and scoop out the inside. 2. Heat oil in a frying pan over medium heat. Add onions and sauté for about 15 minutes, until browned. 3. Using a hand blender, blend eggplant with onions, mayonnaise, and seasonings. Store in an airtight container and refrigerate until ready to serve.

4 (4-to 6-ounce) slices salmon fillet Lemon juice, for soaking Salt, for sprinkling Black pepper, for sprinkling Glaze/Letcho: 1 tablespoon oil 1 medium red onion, finely diced 6 tablespoons sugar 1 red pepper, peeled and diced 1 green pepper, peeled and diced 1 yellow pepper, peeled and diced ½ teaspoon grated ginger 1 cup orange juice 1½ tablespoons lemon juice 2 teaspoons potato starch diluted in 1 tablespoon water Salt to taste Black pepper to taste

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Yield: 3 cups

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Tradition has it that no Pesach meal can pass without a potato dish. This knish is easy to make and can be prepared in advance. To garnish, pipe some sweet potato puree in the center and top with a homemade potato chip.

DOUGHLESS POTATO KNISHES

DOUGHLESS POTATO KNISHES 5 medium Yukon Gold potatoes, peeled and diced 2 tablespoons oil 1 large onion, diced ½ cup potato starch 2 eggs

1. Add potatoes to a large pot. Cover with water and bring to a boil. Boil for at least 20 minutes, until soft. Drain and mash potatoes. 2. Heat oil in a sauté pan over medium heat. Add onion and sauté until soft, about 10 minutes.

3. In a large bowl, combine potatoes, onions, potato starch, and eggs. Grease a silicone mold and spoon mixture into it. Cover and bake for 1 hour. 4. Refrigerate knish for 1 hour before removing from mold. Serve at room temperature. Yield: 12 knishes

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CHOCOLATE AND LEMON MOUSSE When I think about Pesach desserts, this is the first thing that comes to my mind (thanks, Mom). The chocolate and lemon really complement each other. It’s a great finale to any Pesach meal. Chocolate mousse: 4 eggs, separated ½ cup sugar 4 ounces bittersweet chocolate, melted 2 teaspoons coffee, diluted in a drop of hot water

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I garnished these with chocolate bark; simply melt chocolate, spread on a baking sheet, and sprinkle with nuts and/ or fruit. Chill until set and break into shards.

PESACH

Lemon mousse: 6 eggs, 3 separated 1 cup plus 3 tablespoons sugar, divided ½ cup lemon juice 1. Prepare the chocolate mousse: Using an electric mixer, beat egg yolks with sugar until lemon colored. Add melted chocolate and coffee. Set aside. 2. Using an electric mixer (in a clean bowl), beat egg whites until stiff. Add to yolk mixture and fold to combine. Refrigerate until ready to layer. 3. Prepare the lemon mousse: Using an electric mixer, beat 3 whole eggs and 3 egg yolks with 1 cup of sugar until fluffy. Add lemon juice, and mix to combine. Transfer to a double boiler and cook for 20 minutes, until mixture thickens. Set aside to cool completely. 4. Using an electric mixer (in a clean bowl), beat 3 egg whites with remaining 3 tablespoons sugar until stiff peaks form. Fold egg whites into the cooled lemon mixture. 5. To assemble, layer the two mousses in individual serving dishes. Keep in freezer until ready to serve.

CHOCOLATE BONBONS

Yield: serves 6 to 8

CHOCOLATE BONBONS These bonbons taste delicious, look very impressive, and are a great addition to any dessert (or make a great finale on their own). 4 eggs 1¾ cups sugar ½ cup cocoa 1 cup oil ½ cup Kliens Naturals ground walnuts ¾ cup potato starch

Coating: 7 ounces bittersweet chocolate Assorted toppings, such as honey glazed nuts, grated coconut, chocolate chips, or cookie crumbs 1. Preheat oven to 350ºF. Grease a 9- x 13inch baking pan. 2. In a large bowl, whisk together eggs, sugar, cocoa, oil, walnuts, and potato starch. Add to prepared baking pan and bake for 35 24 ADAR II 5774

to 40 minutes. Let cool. Once cool, place in freezer for about 2 hours. 3. Using an ice cream scoop, scoop balls from the cake. Refreeze balls. 4. Melt chocolate over a double boiler. Coat balls in chocolate and top immediately with toppings. Store in freezer until ready to serve. Yield: 30 bonbons

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AMI'S FOOD MAGAZINE

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MENACHEM STARK’S FATHER & BROTHER SPEAK OUT SPECIAL ISRAEL ISSUE

SHARON’S MIXED LEGACY BETRAYAL OF POLLARD TAKANOS FOR A SHUL MAGNATE RAMI LEVY

INSIDE

S PECIAL S ECT ION

ESCAPING THE NAZIS AFRICANS IN ISRAEL