Joy of Kosher with Jamie Geller by NewKo

For original Pesach recipes, meal ideas and more, visit www.JoyofKosher.com

{ Joy of Kosher { Jamie Geller

with

April 2011 | Nisan 5771

The Perfect Pesach! 75 Yom Tov Recipes

Elegant Yom Tov Dining by Leah Schapira Desserts by Chef Laura Frankel The Prime Grill Pesach Menu Chol Hamoed Meals and More! www.JoyofKosher.com

$2.99

Get Out of the Kitchen! Quick & Kosher 15 Minute Prep Recipes

A Manna Yom Tov Meal

Table of Contents

Seder Spread Checklist

RECIPE INDEX

Charoset Recipes from Around the World

Appetizers Beef Cigars 14 Chicken Skewers 15

Gift Guide Feature Stories

350 The Pesach Palate By Leah Schapira

Quick & Kosher Yom Tov Meals By Jamie Geller

Quick & Kosher 15 Minute Prep Mains and Sides By Jamie Geller

A Night Out…While Staying In By The Prime Grill’s Chef David Kolotkin

Sweet Endings By Chef Laura Frankel

From Dawn to Dusk Chol Hamoed Breakfast, Snacks and Lunch By Zippy Siedenfeld

Refreshed! Light Chol Hamoed Dinners By Chavi Sperber Last Sips

Salads Avocado Salsa 53 Eggplant Babaganoush 56 Greek Salad 59 Grilled Chicken Mango Salad 55 Orange Carrot Salad 56 Quinoa Salad 63 Red Potato Salad 56 Skirt Steak Salad 61 Spinach and Walnut Salad 25 Sweet & Sour Beets with Basil 41 Waldorf Salad 56

Soups Carrot, Quinoa and Spinach Soup 25 Fish Chilean Sea Bass Mousse Wrapped with Smoked Salmon with Horseradish Lemon Aioli 41 Salmon Cakes with Tropical Fruit Salsa 25 Pan-seared Tilapia 63 Poultry Chicken Meatball Stew 32 Chicken Skewers 15 Chicken with Olives, Tomatoes and Onions 26 Stuffed Turkey Breast 29 White Wine Poached Chicken with Dill 30 Meat Dry Rubbed Double Cut Veal Chop 42 French Roast with Caramelized Sugar and Onions 11 Grilled Rib Eye with Crispy Parsnips 26 Pomegranate Braised Brisket Skirt Steak Salad 31 Sides Accordion Potatoes 26 Caramelized Onion Mashed Potatoes 33 Hasselback Potatoes 61 Orange Glazed Root Vegetables 13

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Sweet Potato and Carrot Bake 36 Sweet Potato Souffle 42 Vegetable Egg Crepes 35 Yerushalmi Noodle Kugel 12 Zucchini and Red Bell Pepper Sauté 34 Sauces, Dips, and Condiments Balsamic Mayonnaise Dipping Sauce 61 Charoset 8 Chocolate Spread 53 Homemade Marinara Sauce 59 Horseradish Lemon Aioli 41 Hot Chocolate Sauce 17 Mango Sauce 15 Mayonnaise 56 Onion Chutney 15 Pesach Crumbs 59 Plum Chutney 15 Dairy & Brunch Eggplant Parmesan Stacks 59 Chocolate Spread 53 Chocolate Cheese Snack 57 Cheese Pancakes 53 Chocolate Cheese Blintzes 55 Two Tone Zucchini Frittata 53 Vegetable Cutlets 55 Omelette Roulade 53 Desserts Chocolate Macaroons 46 Chocolate Crackels 17 Chocolate Mango Ganache Truffles 47 Chocolate Meringue Stars with Raspberry Sauce 26 Chocolate Mousse 48 Hot Chocolate Sauce 17 Ice Cream Mousse 17 Mixed Nut Chocolate Torte 49 Pesach Fingers 57 Strawberry Soda Float 64 Strawberry Sorbet 47 Vacherin 49

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Joy of Kosher

from Jamie

with Jamie Geller Publisher Kosher Media Network Chairman Henry Kauftheil Co-Founder Jamie Geller President Milton Weinstock

EDITORIAL Editor in Chief Jamie Geller Managing Editor Victoria Dwek Food Editor Leah Schapira Associate Editor Tamar Genger ART Creative Director Devorah Rosen Goldman Art Director Julie Farkas Photographers Menachem Adelman, Dan Engongero, Andrew Purcell, John Uher, Esti Waldman

ADVERTISING Executive Account Manager Zack Blumenfeld Regional Sales Director Frumi Meisels Corporate Sales Director Roza Weiss Advertising Coordinator Toby Worch Joy of Kosher with Jamie Geller published in collaboration with Mezoogmag LLC. All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. The publisher reserves the right to edit all articles for clarity, space and editorial sensitivities. Joy of Kosher with Jamie Geller Magazine assumes no responsibility for the content of advertisements in the publication, nor for the contents of books that are referred to excerpted herein.

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ike the exodus, it was years in the planning, but happened in an instant! Hard to believe it’s finally here—the inaugural edition of Joy of Kosher with Jamie Geller. I’m so giddy, I feel like celebrating. Maybe I’ll cook up something special and not even count the calories! “Why is this magazine different from all other kosher magazines?” Glad you asked. Together with my managing editor Victoria Dwek and our talented staff, we want to bring you not only EXCLUSIVE recipes, but also the cooking secrets of culinary stars from every corner of the world. Featuring famous food columnists and a column by yours truly with my signature (all new) Quick & Kosher recipes, you’ll be delighted by the range and diversity of flavors within these pages. In this issue, we get right to the Great Passover Challenge. One of my lifetime culinary goals is to cook and bake for Passover and hear my guests say “that’s delicious”—not “that’s delicious for a Passover cookie.” So we’ve packed this issue with over 50 scrumptious recipes that you’d be proud to serve any day of the year—they just happen to be K for P. David Kolotkin, Executive Chef at Prime Grill in New York, shows us how to prepare gourmet Pesach meals, Prime Grill style; and Laura Frankel, Executive Chef for Wolfgang Puck’s kosher catering division, shares six of the most refreshing and beautiful Passover desserts. We also have you covered for the entire holiday, with light and family-friendly breakfasts, lunches, and dinners specially tailored to suit your Chol Hamoed schedule. And check out our website: JoyofKosher.com. With over 5,000 recipes—the largest online kosher recipe database—it’s a totally comprehensive and interactive community. Become a member (for free!) and you’ll be able to craft a member profile, upload your own recipes, save recipes to your individual recipe box, rate and review recipes, and win awesome prizes and giveaways. Now you see why I’m so excited! Joy of Kosher with Jamie Geller magazine allows you and I to touch base every month, and through JoyofKosher.com, we can share ideas every day. So come join me in my new “kitchen.” You can be sure that everything you’ll find there will be as fresh as today’s bread—or, um—matzah. Chag Kasher V’Sameyach

Jamie

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PARVE

Flat Out Tasty! Gefen Crisp Flats are tasty and delicious! D i p ’ e m i n y o u r f a v o r i t e s p re a d s , Enjoy’em as a quick and tasty snack.

Kosher for Passover and year round. All Natural. Sugar Free. Gluten Free. Non Gebrokts. Quality is our only ingredient!

Seder Night Checklist

On the Ka’ara— The Seder Plate ❏ Matzahs—3 Whole ❏ Matzah cover / Afikoman bag ❏ Karpas Usually celery. Some use parsley or a potato.

For the guests

For the Children

❏K arpas

❏P rops to re-enact the 10 plagues

❏S alt water ❏M atzah ❏M arror ❏C haroset

❏M arror Bitter herbs. Most use romaine lettuce or horseradish. Some use endives.

❏Z echer L’Kurban Chagigah

❏ Charoset (see following page for recipes)

❏S et your table with a dinner plate and salad plate, which can be cleared away before Shulchan Aruch (the main meal).

❏ Chazeret Some have a custom to include a second type of marror. Others include the bowl of salt water. ❏ Zero’ah—Shankbone ❏ Beitzah—An Egg

❏W ine or Grape Juice

❏ Their school projects ❏ Illustrated Haggadahs ❏ Afikoman Prizes

In the Kitchen ❏A mple clean towels for washing

Also

❏S mall wine glass

❏P itchers and bowl for spilling wine when ten plagues are mentioned

❏ Pillow

❏E liyahu’s Cup

❏ Haggadah

Tablesetting by Amy Oren, A Blowout Party Photo by Nini Dwek

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Around the Jewish World

Charoset: A Symbol of Our Travails and of Our Travels

Syrian Haroset Victoria Dwek My father-in-law, a Rav, told me he was once asked, “Why is haroset delicious if it represents such sad things?” He responded, “Every difficulty in life is really sweet—they are blessings from G-d.” Every ingredient in the haroset is symbolic of the Jewish labor in Egypt. The walnuts are the pebbles of the bricks. The dates represent the mud, and the wine is the blood of the babies who were used in place of bricks when the quotas weren’t filled. As most Sepharadim eat gebrokts, the matzah meal represents the straw, also used to make bricks. This recipe is from my husband’s grandmother a”h, Rosa Dwek, from Aleppo, Syria. 3 pounds large pitted dates 1 teaspoon ground cinnamon ½ cup sweet wine 1 cup chopped walnuts 1 – 2 tablespoons matzah meal, as needed to bind

Place the dates in a saucepan. Add water to cover. Bring to a boil, the lower heat and simmer until the dates are soft. Pass the dates through a strainer or use a food processor. Add remaining ingredients.

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Lauren Dadoun

Reyna Simnegar, from Persian Cooking from the Non-Persian Bride

Moroccans rolls charoset into balls and place individual servings on each plate. That’s what I always remembered in my grandmother’s home, and that’s what I do today. When I first got married, for the first 10 years, my family and I would travel back to Montreal to spend the holiday. When I started making my own Pesach, I called my mother, not knowing what to do or what recipes to use. This is my great grandmother’s authentic charoset recipe, straight from Casablanca. 1 cup walnuts (almonds can be substituted) 1 green apple, peeled and cubed ½ cup pitted dates ½ cup raisins ½ cup pitted prunes 2 teaspoons grape juice ½ tsp cinnamon ½ tsp sugar

In the jar of a blender, add the walnuts, apple, dates, raisins, prune, juice, cinnamon, and sugar. Blend to desired consistency. Some prefer their Moroccan charoset more textured and nutty; others prefer to puree more and achieve a smoother consistency.

Ashkenaz Charoset Etty Deutsch

1 cup walnuts, finely chopped ½ teaspoon cinnamon 2 - 3 tablespoons white sugar ¹⁄³ cup sweet red wine

Place the apples and walnuts into a large bowl. Combine the cinnamon and sugar; sprinkle over the apples. Stir in the sweet wine. Serve immediately, or refrigerate until serving.

1 ½ cups ground almonds (1 six ounce package) ½ cup pistachio nut meats, ground 1 cup date paste ½ cup raisins, ground ½ cup grape juice 1 banana, peeled and ground 1 apple, peeled and ground 2 tablespoons charoset spice

Grind together all the ingredients that do not come already ground. Combine very well.

7 Fruit Charoset from Surinam Coconut is the base of Surinam charoset; the ingredients reflect the tropical source of this recipe. Originally, Surinam cherries were simmered and added to the fresh fruits. Today, since most cherries available do not have the same taste, cherry jam is used instead. Some families replace one or two of the ingredients with peaches or pineapple. Like other Sepharadim, Surinamese Jews wouldn’t only make charoset for the seder— they make enough to eat all week long with matzah.

2 cups walnuts or almonds, chopped ¼ cup sugar 1 ½ cups raisins 1 ½ cups dried apples 1 ½ cups prunes or plums ½ cup cherry jam 1 cup sweet red wine 1 tablespoon cinnamon

In a large bowl, cover the dried fruit with water. Soak overnight in the refrigerator to soften. The next day, finely dice all the fruit. In a large saucepan over low heat, add the ground coconut. Add the wine and bring to a simmer. Add the nuts and sugar. Keep stirring to prevent the coconut from sticking to the pan. When the wine and coconut mixture is wellcombined (neither too wet or too dry), add the fruits, continuing to stir until ingredients have come together. Stir in the cherry jam. Remove from heat. Add cinnamon and mix thoroughly. Keep refrigerated until serving.

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6 apples, grated

1 ½ cups ground walnuts (1 six ounce package)

3 cups unsweetened coconut

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My sister-in-law’s grandmother, of Polish descent, makes the best charoset—it’s become somewhat of a legendary recipe for the extended family. When I called her, though, she told me that her recipe was never written down! I recreated this version based on her instructions.

Persian charoset (Haleg) is fabulous! This is my mother-in-law’s charoset recipe. I buy already ground walnuts and almonds to make my life easier. I also purchase date paste so I don’t have to grind that either. The rest of the ingredients I process together into a wet paste similar in texture to chummus. Charoset spice is made by Sadaf and you can get it online; or simply mix equal parts of cardamom, ginger, and cinnamon. Keep haleg refrigerated and if it gets too thick, thin it with grape juice or even sweet wine to give it a grown-up twist!

area where they settled became known as “Joden Savanne.” When the British colonial government took over, the Jewish community enjoyed additional freedoms and the community flourished. When it switched back to Dutch rule, these freedoms went undisturbed. Though the community now numbers only a few hundred individuals, it is the oldest Jewish community in the Americas.

mo r

Persian Charoset— Haleg

for

Moroccan Charoset Balls

When 800,000 Jews were expelled from Spain in 1492, many took refuge in the newly discovered South America. When the Portugese took control of Brazil, prosecutions began again there, and the Jews who had established successful plantations were forced to move again, this time to Surinam, which was under Dutch rule. The

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A 350° Yom Tov Meal

The Pesach Palate

Bold Holiday Flavors Using Fresh Ingredients By Leah Schapira Photographs by Dan Engongero

love Pesach. I should rephrase that. I love coming up with new recipes ideas for Pesach. Everyone has different stringencies on Pesach—there are those who can eat most things from a reliable hechsher that says Kosher for Passover and there are those that minimize buying all processed food (to that there are

many versions of what processed foods are allowed and what are not). If you have Kosher for Passover products available to you, then Pesach cooking isn’t so much different than all year round. If your ingredient list is quite short, however—cooking becomes a real challenge. Featured here are recipes that use just the basic ingredients. You don’t have to serve potatoes and chicken from the soup at every meal. You don’t have to do without your favorites—sometimes it just takes a little creativity. Have fun creating these dishes from scratch—and you might just want to go back to the basics all year round.

Roast and a Bottle of Wine

COOKING TO A HIGHER DEGREE

If you don’t use sugar on Pesach (there are some out there who don’t), try my version of this roast, cooked in wine. Season the meat with whatever spices you do use for Pesach. Heat oil in a sauté pan over medium heat. Sear the meat on all sides. Remove meat from pot. Add two diced onions to the sauté pan and cook 10 minutes, or until soft. Return the meat and a full bottle of red dry wine to the pot. Cover and cook 3 hours. Let cool. Slice, combine slices with sauce, and rewarm in the oven.

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Caramelized French Roast With limited ingredients to work with, cooking for Pesach is a challenge. When it comes to meats, my no-fail Pesach secret was to simply cook meat using the best wine I could find. But now I needed a new idea. When my friend Krassie shared this recipe with me, I started dreaming about how delicious it sounded before I even tasted it. 1 Âš/Âł cup sugar 3 to 4 pound French roast 2 large onions, sliced in rounds Salt and pepper to taste Paprika to taste 2 tablespoons potato starch 2 tablespoons cold water

Rinse the French roast and pat dry. Season well with salt, pepper, and paprika. Place the sugar in a braising pan (pot should also be large enough to fit the meat, covered). Over low heat, cook sugar, stirring occasionally, until sugar melts and turns into a caramel color. Add the meat to the pan. Using a fork or tongs, rotate the meat, searing on each side two times. When all surfaces of the meat are browned, lift the roast and place the onions underneath. As the onions cook, they will release juice that will mix with the sugar, creating a sauce. Cover and let cook over medium low heat for 3 hours. (Make sure the flame is low enough so as not to burn the meat, but high enough so that the sauce is still simmering slightly.) Remove meat from pan.

Quick Tip To freeze and rewarm, slightly undercook the roast. Freeze the meat and sugar-onion sauce separately. Rewarm the sauce, only adding the potato starch and water at this point. Slice the meat and reheat with the sauce.

In a small bowl, combine the potato starch and water. Add to the sauce. Cook until the sauce thickens. Slice meat and serve with caramelized onion sauce. Yield: 10-12 servings

Recommended Wine: Flechas de Los Andes Gran Malbec

This hearty, slow cooked French roast is richly flavored, especially when cooked with a bottle of wine. Any full bodied wine will do well here, but Argentinian Malbec is about as big as they come, and will do wonderfully to compliment the roast and accompanying sides.

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A 350° Yom Tov Meal

Yerushalmi Noodle Kugel When we have a favorite recipe all year long, we can’t help but “passoverize” it…here’s the “passoverized” version of noodle kugel. 18-20 crepe leaves* ¾ cup oil 1½ cup sugar, divided 5 cups warm water 2 teaspoons salt ½ teaspoon black pepper 4 large eggs, beaten

Preheat oven to 350°F. Thoroughly grease a medium-sized bundt pan with oil or nonstick cooking spray. Cut crepe leaves into medium thin strips (roll 8 leaves together as a jelly roll and slice). Lay them out on a baking sheet and let dry 6 hours or overnight. In a large pot, heat the oil with ½ cup sugar over medium high heat. Heat until sugar turns golden brown. Remove from heat. Add 5 cups warm water. Return to heat and raise to high, bringing liquid to a boil. Add the sliced crepes (the noodles). Add remaining 1 cup of sugar, salt and pepper. Cook for 5-10 minutes. Let cool. Add the beaten eggs, incorporating very quickly into the noodles. Fill bundt pan ¾ of the way full.

* Crepe Leaves

Bake for 1 hour and 15 minutes.

9 large eggs

Yield: 2 nine-inch round kugels or 1 deep ten-inch kugel

¾ cup water

9 tablespoons potato starch Pinch salt

To prepare crepe leaves, combine eggs, potato starch, water, and salt using a hand beater or immersion blender. Grease a crepe pan or skillet. Heat skillet over high heat. Pour crepe batter into pan, turning pan to coat bottom. As you turn pan, flip over to remove excess to achieve a thin layer. Cook for 1 minute or until bottom sets. Flip and cook an additional 30 seconds. Repeat with remaining batter.

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Orange Glazed Root Vegetables If you’re trying to watch your waist, Pesach is the hardest week in the world. This side dish may help you a bit. I’m not big into tricking my kids and I prefer telling them what they are eating. When I made this, my children assumed it was potatoes and sweet potatoes and they ate peacefully and filled up. Only the one with finer taste buds realized something was different. 2 parsnips 2 sweet potatoes 1 large turnip 2 carrots 1 medium celery knob 3 tablespoons orange juice 2 tablespoons olive oil 1 tablespoons sugar 1 teaspoon salt Pinch black pepper

Preheat oven to 475°F. Line a baking sheet with foil or parchment paper. Peel all vegetables and cut into evenly sized chunks. In a large bowl, toss vegetables with the juice, oil, sugar, salt and pepper. Spread vegetables on baking sheet. Bake for 1 hour or until vegetables are tender. N i s a n 5 7 7 1 / a p r i l 2 0 1 1 | J oy o f K o s h e r w i t h J a m i e G e l l e r | 1 3

A 350° Yom Tov Meal

Beef Cigars 12-15 6-inch crepe leaves 2 onions, diced 2 tablespoons oil 2 pounds flanken or beef chuck Salt, pepper or garlic powder to taste Oil, for frying

Heat the oil in a sauté pan over medium heat. Add onions and cook until softened, about 5-7 minutes. Lower heat, cover and cook for 1 ½ to 2 hours until meat is soft and tender. Watch meat carefully so as not to burn. Let cool slightly. Shred the meat, discarding the collagen and fat. Combine the shredded meat with the caramelized onions. Add seasoning. Place 1-2 tablespoons of filling into the middle of the crepe (slightly off the middle towards you). Roll tightly over the meat, tuck both ends in and continue rolling tightly to form cigar. Heat 1-2 cups oil in a small pot over high heat. When very hot, place 1 cigar into the pot, holding the ends with a fork so the ends stay closed while frying.

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Onion Chutney

Mango Sauce

Plum Chutney

This is one sauce recipe I double and triple. It works great on chicken, meat, or simply slices of avocado.

You can use this sauce as you would use a barbeque sauce, or serve it as a dipping sauce for the chicken skewers or cigars. You can even use it for ribs. Season the ribs and bake covered in the oven for 2 hours. Toss out the juices from the meat and smear plum chutney on top. Bake for 20 minutes uncovered.

3 tablespoons oil

If you don’t want to pull out pots to make a sauce and are looking for something quick, try this savory mango sauce. You still need a food processor, but in my house, the food processor sits out all Pesach long. If you use vegetables with the peel, add a jalepeno to the food processor for a delicious spicy kick.

3 tablespoons sugar

1 ripe mango, cut into chunks

½ teaspoon salt

2 tablespoons chopped red onion

4 large plums

Black pepper

4 tablespoons orange juice

½ small red onion, finely diced

1 tablespoon lemon juice

1 tablespoons lemon juice

1 tablespoon oil

¹/³ cup orange juice

½ tsp salt

2 tablespoons sugar

Add oil to a sauté pan over medium heat. Add onions and sauté until golden brown, about 10 minutes. Add the sugar, salt, pepper, and lemon juice. Cook on high for 5 minutes. Add the orange juice. Continue to cook until the juices reduce by half.

Black pepper

¼ cup orange juice

2 red onions, diced 2 white onions, diced

Combine the mango, onion, juices, salt and pepper in the bowl of a food processor. Blend until well combined.

1 teaspoon salt Pinch fresh black pepper

Peel and dice the plums. Set aside. Sauté onion in oil on high for 2 minutes. Add the sugar and cook for a minute. Add the diced plums and cook for 2 minutes. Add the orange juice, salt and pepper. Cook on high for 10 minutes or until plums are soft.

Chicken Skewers

To serve chicken skewers with these dips, marinate the chicken in lemon juice, olive oil, some salt and pepper. Heat oil in a grill pan over medium heat and cook chicken on both side, until cooked through.

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A 350째 Yom Tov Meal

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Chocolate Crackels These crackels are a simply delicious cookie that work well whether on their own, or paired with ice cream. There’s just one major rule. Once you mix the batter, drop it on the cookie sheet immediately. If you let it sit 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! 3 cups walnuts 4 cups confectioners’ sugar 1 teaspoon vanilla sugar (optional) ²⁄ ³ scant cup cocoa Dash of salt 4 large egg whites

Preheat oven to 350°F. Place walnut halves on a baking sheet. Toast for 10 minutes. Remove from oven and let cool. Reduce oven heat to 325°F. Line 3 baking sheets with parchment paper. In the bowl of a stand mixer (or using a hand mixer), combine the 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. Immediately spoon out 6 full tablespoons of batter on each cookie sheet, for a total of 18 large cookies (the cookies spread and will only fit 6 per sheet). Bake for 12-15 minutes.

Ice Cream Mousse 15 ounces baking chocolate 9 large eggs, separated 2 ¼ cups sugar, divided 1 tablespoon lemon juice

Melt the chocolate in a double broiler over low heat. In the jar of a blender or bowl of a food processor, add the egg yolks, 1 cup sugar, and melted chocolate. Process until well combined. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until stiff, gradually adding in 1 ¼ cups sugar. Add the lemon juice. Turn the mixer to low speed and add in the chocolate mixture. Line a 9x13 inch pan with baking paper or plastic wrap. Pour ice cream into the pan. Freeze. To assemble the ice cream sandwiches, pair up the cookies that are the most evenly-sized. Using a cookie cutter the size of the 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 out with it. Place it on a cookie. Sandwich it with the matching pair. Freeze. Serve with fruit and warm chocolate sauce. Yield: 12 servings

Hot Chocolate Sauce 1 cup sugar 2 teaspoons vanilla sugar ½ cup cocoa, sifted Pinch salt ½ cup water 2 tablespoons oil

In a medium saucepan over high heat, combine the sugars, cocoa, salt, water, and oil. Bring to a boil. Lower heat and simmer, stirring occasionally, until sauce thickens to desired consistency. N i s a n 5 7 7 1 / a p r i l 2 0 1 1 | J oy o f K o s h e r w i t h J a m i e G e l l e r | 1 7

Quick & Kosher Yom Tov Meal

A Perfect Culinary Performance

By Jamie Geller Photographs by Andrew Purcell

{ Quick

& Kosher

with Jamie Geller

}

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Recipes start on page 25

Most cooks are stumped when it comes to menu planning for an important event. What’s the best starter? How to pair mains with sides?

Carrot, Quinoa & Spinach Soup Instead of just adapting your year-round recipes, use Pesach as an opportunity to try new things. A few years ago, quinoa burst onto the scene as both healthful and K for P (according to some) and became a year-round, here-to-stay grain. This recipe is special enough for a yuntif meal and hearty enough to serve on Chol Hamoed. If you make this for a dairy meal, try adding a ½ cup of whole milk when you stir in the spinach. It gives the dish a light, creamy flavor.

And yuntif is your ultimate culinary performance. The stage is set, the audience is seated at your table, the curtain rises, and the spotlight is on you.

Chill. Those folks around your table are not food critics from the New York Times; they’re just your family and friends. And you’ll be a star because we’ve done all the planning for you: every course in this elegant coordinated meal perfectly combines flavors, textures, and colors. Just serve and bow to the applause.

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Quick & Kosher Yom Tov Meal

Spinach & Walnut Salad Packed with iron and protein, this salad offers serious nutrition. Brighten it up with chopped fresh fruit or a handful of craisins. You can easily make a balsamic dressing, and itâ&#x20AC;&#x2122;s a terrific pairing for any fresh spinach salad. When itâ&#x20AC;&#x2122;s not Pesach, you can add kick to the dressing by adding 2 tablespoons of Dijon mustard.

refreshing

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Chicken with Olives, Tomatoes & Onions

I love, love, love olives! If you agree, jump on board because this chicken recipe featuring kalamata olives—a dark purple Greek olive—will be one of your new favorite dishes. By the way, I wouldn’t use this for the Seder because browning might give the impression of roasted meat. But it’s a great dish for other yom tov and Shabbos meals. (See recipes beginning on page 29 for Seder night mains.) Did I mention that I love olives?

robust

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Quick & Kosher Yom Tov Meal

rich Grilled Ribeye with Crispy Parsnips Ribeye is one of the most popular, juiciest, expensive steaks on the market. This cut is more marbled than others, which makes the steak especially tender and flavorful. Crispy parsnips are the perfect, slightly sweet alternative to French fries. (Grilling the steak disqualifies it for the Seder menu, but see recipes starting on page 30 for appropriate Seder mains.)

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Accordion Potatoes

How great looking are these? On this “potato festival” we are forced to constantly reinvent these little spuds, and it’s easy to get bored. But these babies are too fabulous for words! The secret is the red-skinned potatoes: they hold their shape well and are creamier and slightly sweeter than russet potatoes. Crisp chopped garlic, coarse flake kosher salt, freshly ground black pepper, and quality olive oil finish off this superb show-stopping side.

healthful

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Quick & Kosher Yom Tov Meal

delicious Chocolate Meringue Stars with Raspberry Sauce Next to macaroons, I think meringues are probably the most inherently Pesach-friendly dessert you will find. I love when we can take a year-round favorite, and not worry about making special adjustments. Fold in some cocoa powder and serve with a dipping sauce (made from jam and lemon juice) and upgrade these to a fab closer of your holiday meal.

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Salmon Cakes with Tropical Fruit Salsa Prep: 15 minutes I Cook: 45 minutes Total: 1 hour 45 minutes

Carrot, Quinoa & Spinach Soup

Spinach & Walnut Salad

Prep: 10 minutes I Cook: 30 minutes Total: 45 minutes

Prep: 5 minutes I Cook: None Total: 10 minutes

2 tablespoons olive oil

For Salad:

Croquettes are a cute and elegant for your starter course. They’re also wonderfully light and refreshing. The tropical salsa is a combination of fresh pineapple, mango, red onion, jalapeno, cilantro, and lime juice—the perfect complement to the richness of the salmon. The balance of sweet and savory flavors instantly pleases the palate. This is a starter with zing!

2 medium onions, chopped

8 cups baby spinach, washed and dried

For cakes

1 cup quinoa

1 (2-pound) side of salmon, skin on

6 cups vegetable broth

2 large eggs, lightly beaten

2 cups baby spinach, or frozen spinach defrosted and drained

½ cup red onion, diced 2 tablespoons matzo meal 1 teaspoon kosher salt Freshly ground black pepper 4 tablespoons olive oil For salsa 1 cup diced pineapple ½ cup diced mango ½ cup diced red onion 2 tablespoons chopped cilantro ½ jalapeno, seeded and finely chopped Juice of 1 lime

8 carrots, peeled and cut into ¼-inch pieces 3 cloves garlic, chopped 1 teaspoon paprika 1 teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon ground ginger

2 teaspoons kosher salt Freshly ground black pepper Matzo crackers, for serving Heat oil in a large pot over medium high heat. Add onion, carrots and garlic and sauté 8 to 10 minutes or until beginning to soften. Add paprika, cumin, coriander and ginger and cook 1 minute more. Add quinoa and broth and stir to combine. Bring to a boil, reduce to a simmer and cook for 15 minutes or until carrots are tender and quinoa is cooked. Stir in spinach and season to taste with salt and pepper.

½ teaspoon kosher salt

Divide soup between 6 bowls and serve with matzo crackers on the side.

Preheat oven to 350 F and lightly grease a large baking sheet. Bake salmon skin side down for 25 to 30 minutes or until cooked all the way through. Let cool completely.

Yield: 6 Servings

1 red onion, thinly sliced 1 cup walnuts, coarsely chopped For Dressing: ½ cup mayonnaise 4 tablespoons balsamic vinegar 2 tablespoon sugar Freshly ground black pepper, for garnish In a large bowl, combine spinach with onions and walnuts. Place mayonnaise, balsamic and sugar in a food processor and pulse 3 or 4 times; alternatively, whisk together by hand. Process or whisk until smooth and creamy. Pour dressing over salad and toss well to coat. Serve immediately and garnish with freshly ground black pepper Yield: 10 Servings

Once salmon is cooled, gently flake away from the skin and break into large chunks. Place in a large bowl and combine with eggs, red onion, matzo meal, salt and pepper. Stir to mix well. Scoop about 1/3 cup at a time into your hands and form into a round patty about ¼-inch thick. Place on a sheet pan and repeat with remaining mixture until you have formed 10 cakes. Refrigerate for 30 minutes. Meanwhile, in a medium bowl combine pineapple, mango, red onion, cilantro, jalapeno, lime juice and salt. Mix well and set aside. Heat olive oil in a large skillet over medium high heat. Fry 5 cakes at a time for about 5 to 8 minutes per side or until golden brown and crispy. Drain on a paper towel lined plate while frying remaining cakes. To serve, top each cake with a few tablespoons of salsa. Yield: 10 salmon cakes

Recommended Wine: Domaine du Castel Petite Castel A nicely marbled rib eye has the rich flavor and fat that goes fabulously with a rich, full bodied wine. The Israeli Petite Castel is a blend of Cabernet Sauvignon & Merlot & will work great here.

N i s a n 5 7 7 1 / a p r i l 2 0 1 1 | J oy o f K o s h e r WITH J AMIE G ELLER | 2 5

Quick & Kosher Yom Tov Meal

Chicken with Olives, Tomatoes & Onions

Grilled Ribeye with Crispy Parsnips

Chocolate Meringue Stars with Raspberry Sauce

Prep: 10 minutes I Cook: 30 minutes Total: 1 hour

Prep: 15 minutes I Cook: 30 minutes Total: 1 hour

Prep: 15 minutes I Cook: 2 hours Total: 3 hours 30 minutes

4 tablespoons olive oil, divided

8 medium parsnips, peeled

8 boneless, skinless chicken breasts

4 cups olive oil

2 large egg whites, at room temperature

1 large onion, thinly sliced 4 cloves garlic, sliced

6 (6 to 8-ounce) rib eye steaks, 1-inch thick, room temperature

1 ½ cups yellow pear tomatoes, halved

Freshly ground black pepper

Pinch kosher salt

Using a peeler, peel parsnips into thin strips until you cannot peel anymore of the parsnip. Heat oil over medium high heat. Fry parsnips in batches for 2 to 3 minutes or until golden brown. Remove and let drain on paper towels and sprinkle with salt. Repeat until all parsnips are fried.

1 tablespoon lemon juice

¾ cup pitted kalamata olives, halved ½ cup chicken broth ¼ cup white wine 3 tablespoons chopped parsley 1 teaspoon kosher salt Freshly ground black pepper Heat 2 tablespoons of olive oil in a Dutch oven or extra large skillet. Add chicken breasts and brown 5 minutes per side or until nicely browned. Add onion and garlic and cook for 8 to 10 minutes or until translucent, adding remaining olive oil if needed.

Kosher salt

Heat grill pan over high heat. Season steaks liberally with salt and pepper and grill for 4 to 5 minutes per side for medium rare doneness. Let rest 5 minutes before serving or slicing. Yield: 6 servings

Add tomatoes, olives, broth and wine and stir. Bring to a boil, reduce to a simmer and cover.

Accordion Potatoes

Cook 12 to 16 minutes or until chicken is completely cooked. Stir in parsley and season to taste with salt and pepper.

Prep: 10 minutes I Cook: 1 hour Total: 1 hour 15 minutes Difficulty: Beginner

Plate chicken breasts on a large platter and cover with sauce and vegetables. Yield: 8 Servings

2 ½ pounds medium sized red potatoes, scrubbed 6 cloves garlic, chopped ¼ cup olive oil

4 tablespoons confectioner’s sugar, sifted 3 teaspoons cocoa powder, sifted ½ cup raspberry jam

Preheat oven to 200°F. Line 2 baking sheets with parchment paper and set aside. With an electric mixer, beat egg whites until it just holds soft peaks. With mixer running, add a tablespoon of sugar at a time, beating on high until stiff, glossy peaks hold. Gently fold in salt and cocoa powder. Transfer meringue to a pastry bag fitted with a ½-inch star tip. Pipe 1-inch wide stars about ½-inch apart until you have used all the meringue. If you don’t have a pastry bag or tips, you can fill a gallon Ziploc and trim the tip off. Pipe small circles as you would with a pastry bag. Bake 1 ½ to 2 hours or until meringues are dry and crisp. Turn the oven off and cool in the oven with the door propped open for 1 hour. In a small bowl, combine jam with lemon juice and stir to loosen. If still too thick, add a few drops of water until jam is the right consistency to use as a dipping sauce. Yield: 20 stars

1 tablespoon kosher salt Freshly ground black pepper

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Yield: 8 to10 servings

Carefully slice each potato crosswise, about 8 times or every 1/8-inch, but not slicing all the way through to the bottom, leaving about ¼-inch intact on the bottom. Place potatoes on a large rimmed baking sheet and sprinkle garlic evenly over all potatoes. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 45 to 60 minutes or until tender and browned.

mo re

Preheat oven to 375°F.

N i s a n 5 7 7 1 / a p r i l 2 0 1 1 | J oy o f K o s h e r | 2 7

Quick & Kosher Mains and Sides

{15 Minute Prep} Enhance your Yom Tov meal without spending all day in the kitchen By Jamie Geller Photographs by Andrew Purcell

I’m one of those rare birds who looks forward to Pesach, and I want you to aniticipate it with joy too.

{ Quick

& Kosher

with Jamie Geller

}

assover is known to old-timers as a “Kitchen Yuntif,” but that doesn’t mean we must be chained to our stoves for a whole week. Slavery, my friends, is over — gone forever since the exodus! Our Festival of Freedom is no time to enslave ourselves, even if we’re scheduled to serve up 10 banquets in eight days, not to mention K for P lunches and snacks. I’m one of those rare birds who looks forward to Pesach, and I want you to anticipate it with joy too. And I mean it. These glorious recipes will help you cook food that everyone actually will want to eat, and none of them will prevent you from getting out of the kitchen to enjoy the holiday with your family. Even if you’re the Patchke Princess of your neighborhood, you surely don’t want every meal to involve a long, fussy prep — because there’s more to Pesach than cooking. And that’s where I come in, ’cause I was born to cook quick. I’ve designed these easy, 15-minute prep entrees and sides just for you — and they’re elegant enough to serve at a yuntif meal. Use these versatile recipes to round out your meals and keep them on hand for a quick Chol Hamoed lunch or dinner. For your Seder, choose a main that is light and appetizing, such as my poached chicken or chicken meatball stew. Both are scrumptious and comply with the custom of not eating roasted meat at the Seder. If you want something more substantial, try my pomegranate braised brisket. Each of these recipes looks and tastes like you slaved over it all day, only you didn’t. Slavery is so yesterday.

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Stuffed Turkey Breast Prep: 15 minutes I Cook: 1 hour Total: 1 hour 45 minutes 6 tablespoons olive oil, divided 1 medium onion, peeled and diced 6 button mushrooms, sliced (about 2 cups) 2 cloves garlic, minced 2 cups frozen spinach, defrosted and drained well 2 boneless skinless turkey breasts (approximately 2 pounds) 1 large egg, beaten 3 tablespoons matzoh meal 2 tablespoons fresh chopped parsley ¼ teaspoon kosher salt Pinch red pepper flakes 1 cup chicken broth

Preheat oven to 375° F. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add onion and sauté 4 minutes or until slightly softened. Add mushrooms and garlic and sauté 5 to 7 minutes more or until tender. Stir in spinach and cook 2 minutes. Cool for 10 to 15 minutes. Working with one turkey breast at a time, carefully slice horizontally, without slicing all the way through, to make a large pocket in the middle. In a large bowl, combine mushroom spinach mixture with egg, matzah meal, parsley, salt and pepper flakes. Stir to combine. Divide mixture evenly between each turkey breast and stuff to fill the pocket. Heat remaining 3 tablespoons olive oil in a large dutch oven or heavy bottomed saucepan over medium high heat. Sear turkey breasts for 3 to 5 minutes per side until lightly browned. Carefully add broth; cover and transfer to preheated oven. Cook 45 minutes or until internal temperature reaches 165°F. Let rest 10 minutes before slicing each breast into 8 slices, serving 2 slices per person. Yield: 8 servings

Recommended Wine: Terra di Seta Chianti Classico Turkey Breast on its own is very mildly flavored and delicate. But with a richly flavored stuffing it will pair nicely with a red wine that is not too tannic and has a good acidic backbone such as an Italian Chianti Classico made from the Sangiovese grape.

N i s a n 5 7 7 1 / a p r i l 2 0 1 1 | J oy o f K o s h e r w i t h J a m i e G e l l e r | 2 9

Quick & Kosher Mains and Sides

Recommended Wine: Baron Herzog Chardonnay Chicken breasts generally get much of their flavor from the accompanying ingredients with which they are made. The garlic, veggies, and herbs together with the broth and white wine make this flavorful dish a great pairing for a light, refreshing Chardonnay.

White Wine Poached Chicken with Dill Prep: 10 minutes I Cook: 45 minutes I Total: 1 hour 2 tablespoons olive oil 2 shallots, peeled and thinly sliced 2 small zucchini, cut into Âź-inch thick rounds 2 small bulbs fennel, trimmed and thinly sliced 2 cloves garlic, minced Âź teaspoon kosher salt 6 boneless skinless chicken breasts 4 cups chicken broth 2 cups dry white wine 1 large bunch fresh dill

Heat olive oil in a large pan over medium heat. Add shallots, zucchini, fennel, and garlic and sautĂŠ for 8 to 10 minutes or until slightly softened. Season with salt and stir. Add chicken breasts on top of vegetables and cover with broth, wine, and dill. Bring to a boil, then reduce to a simmer until chicken is cooked, about 15 minutes. Remove chicken and vegetables and set aside, discarding dill. Boil liquid for 8 to 10 minutes or until slightly reduced. Slice chicken and place on a serving platter with vegetables. Pour sauce over top and serve immediately. Yield: 6 servings

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Pomegranate Braised Brisket Prep: 5 minutes I Cook: about 4 hours Total: 4 hours 30 minutes 1 four-pound 1st cut beef brisket ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 tablespoons olive oil, divided 3 medium onions, peeled and cut into 1/8ths 6 cloves garlic, smashed 2 cups pomegranate juice 2 cups chicken broth 3 tablespoons honey 3 bay leaves 1 small bunch fresh thyme

Recommended Wine: Gamla Reserve Cabernet Sauvignon This slow cooked hearty brisket makes the perfect pairing for a robust Cabernet Sauvignon. Try a new wine that has been well received by the critics.

Preheat oven to 375° F. Season brisket with salt and pepper. Heat 2 tablespoons olive oil in a large roasting pan or dutch oven over medium high heat. Sear brisket about 4 minutes per side or until browned. Remove and set aside. Add remaining 2 tablespoons olive oil and sauté onions and garlic for 5 minutes over medium low heat until softened. Return brisket to pan and add pomegranate juice, broth, honey, bay leaves, and thyme. Bring to a boil, then reduce to a simmer and cover. Transfer to preheated oven and roast for 2 hours. Flip brisket over and continue roasting for 1 to 1 ½ more hours or until tender. Let brisket rest for 10 minutes before thinly slicing against the grain. Strain liquid and serve on the side as au jus. Yield: 8 servings

What could be more Jewish than a brisket? I think of it as my signature cut because it’s my go-to meal for many occasions. I just love the way it melts in your mouth. Brisket is one of those meats you can start cooking and forget about: the longer it cooks, the softer it becomes. You can make this ahead of time, slice against the grain, and freeze or refrigerate. Just reheat before serving for a delicious tender result.

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Recommended Wine: Binyamina Yogev Cabernet Sauvignon/Merlot

Quick & Kosher Mains and Sides

Though many people follow the old adage that chicken should go with white wine, its pairing really depends on how it is prepared. Here, the heartier meatball preparation will pair just fine with a medium bodied red.

This was inspired by a recipe for Italian wedding soup in my new book Quick & Kosher: Meals in Minutes. I have pulled back on the liquid to make this more of a stew rather than soup and swapped the traditional red meat for ground chicken “meatballs.” Abracadabra! It turned into a light entrée that eats like a meal. It’s perfect for a yuntif evening seudah.

Chicken Meatball Stew Prep: 15 minutes I Cook: 35 minutes I Total: 1 hour 1 ½ pounds ground chicken 3 large eggs, beaten ¼ cup fresh parsley, chopped 3 tablespoons matzah meal 1 teaspoon kosher salt Freshly ground black pepper 4 tablespoons olive oil, divided 2 small onions, diced 3 cups diced celery 1 ½ cups sliced carrots

In a large bowl, combine chicken, egg, parsley, matzah meal, salt and pepper. Roll into 36 small balls and set aside. Heat 2 tablespoons olive oil in a large pot or dutch oven over medium high heat. In two batches, brown meatballs for about 4 to 6 minutes or until nicely browned on all sides. Remove and set aside. Add remaining 2 tablespoons olive oil and sauté onion, celery, and carrot for 5 minutes or until slightly softened. Add garlic and sauté 2 minutes more. Return meatballs to pot and add broth. Bring to a boil; then reduce to a simmer and cook 8 to 10 minutes or until vegetables are tender. Stir in spinach and cook 3 to 5 minutes or until wilted.

3 cloves garlic, minced

Divide evenly between 6 bowls.

3 cups chicken broth

Yield: 6 servings

4 cups baby spinach

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Nothing says savory home cooking like the aroma of onions cooking on the stove. I love caramelized onions on everything! In chopped liver, in omelets, on chicken and, of course, in mashed potatoes. You stock up on sacks of potatoes and onions for Pesach anyway, so why not make the most of them?

Caramelized Onion Mashed Potatoes Prep: 5 minutes I Cook: 20 minutes I Total: 30 minutes 2 pounds Yukon gold potatoes, cut into ½-inch dice 5 tablespoons olive oil, divided 2 medium onions, diced 1 teaspoon plus ¼ teaspoon kosher salt ¼ cup vegetable broth ¼ teaspoon garlic powder

In a large pot, cover potatoes with water and bring to a boil. Simmer for 18 to 20 minutes or until tender when pierced with a fork. Drain well and return to pot. While potatoes are cooking, heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté for 10 to 12 minutes or until softened and browned, stirring constantly. Add onions to drained potatoes and mash with a potato masher until broken down but leaving some lumps. Stir in broth, garlic powder, remaining 4 tablespoons olive oil, and ¼ teaspoon salt. Serve immediately or cover to keep warm. Yield: 8 servings

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Quick & Kosher Mains and Sides

Zucchini & Red Bell Pepper Sauté Prep: 10 minutes I Cook: 15 minutes I Total: 30 minutes 3 tablespoons olive oil 4 medium zucchini, sliced into ribbons using a vegetable peeler 4 cloves garlic, minced 4 roasted red bell peppers, thinly sliced 1 teaspoon paprika ½ teaspoon kosher salt

Heat oil in a large skillet over medium high heat. Add zucchini ribbons and sauté 6 to 8 minutes or until slightly softened. Add garlic and sauté 3 minutes more. Add bell pepper and sauté 5 more minutes or until warmed. Stir in paprika and salt and toss to coat. Yield: 8 servings

I love simple recipes that impress in both taste and presentation. Using a vegetable peeler to make ribbons is the easiest way to take zucchini sauté to the next level.

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One of my earliest Pesach memories is eating chicken soup with homemade egg lokshen at my great Aunt Zehava’s house. It transported me to noodle heaven as nothing else could. She taught me that the first step to respectable egg lokshen is making a paper-thin crepe. So let’s try that with some sautéed veggies as a side. You can serve it as pictured or roll up the veggies in the crepe.

Vegetable Egg Crepes Prep: 10 minutes I Cook: 20 minutes I Total: 45 minutes 1 tablespoon olive oil ¼ cup thinly sliced red bell pepper ¼ cup thinly sliced zucchini ¼ cup thinly sliced red onion 1 clove garlic, chopped ¼ teaspoon kosher salt, plus a pinch 4 large eggs ¼ cup potato starch

Heat oil in a medium sauté pan over medium high heat. Sauté bell pepper, zucchini, onion, and garlic for 3 to 5 minutes or until softened. Season with salt and set aside. In a medium bowl, whisk together eggs, potato starch, 2 tablespoons water, and a pinch of salt. Grease an 8-inch nonstick skillet and heat over medium heat. Add about 2 tablespoons of batter to pan and quickly swirl around to evenly coat pan with a thin layer. Cook for 20 to 30 seconds or until set. Using a spatula, flip crepe over and cook for 10 to 15 seconds more. Place crepe on a sheet pan and continue with remaining batter until 10 crepes are made. To serve, fold each crepe in half and then in half again to form a wedge. Place on a serving platter and evenly distribute vegetable filling on top of each crepe. Yield: 10 servings

N i s a n 5 7 7 1 / a p r i l 2 0 1 1 | J oy o f K o s h e r w i t h J a m i e G e l l e r | 3 5

for m o re

1 pound carrots, peeled and cut into ¼-inch thick rounds 1 cup vegetable broth 4 tablespoons brown sugar 2 tablespoons margarine, melted 1

teaspoon orange zest

½ teaspoon kosher salt Freshly ground black pepper

Preheat oven to 400° F. Grease a 9-inch square baking dish and set aside. In a medium bowl, combine all ingredients and toss to coat. Pour into prepared pan and cover with foil. Bake 30 minutes. Remove foil and bake 15 more minutes or until vegetables are tender. Yield: 6-8 servings

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Joy of Kosher .com/magazine

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2 pounds sweet potatoes, peeled and cut into ½-inch dice

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Prep: 15 minutes I Cook: 45 minutes I Total: about 1 hour

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Sweet Potato and Carrot Bake

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Quick & Kosher Mains and Sides

Meals that look and taste like you slaved over them all day — only you didn’t. You don’t have time for that.

! w ne s olume e v h t o d B d inclu e n i b com

40dly 1 r e v o ach-Frien

Pes

Recipe

✔ ✔ ✔ ✔

From the bestselling author Jamie Geller, creator of the Quick & Kosher cookbook series!

More than 215 new, quick recipes More than 100 scrumptious meals 20, 40, and 60 minute meals, total time – from start to finish New fast takes on traditional holiday meals

Available at Jewish bookstores or at:

feldheim.com 1-800-237-7149

Feldheim Publishers T L  Q

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INFO@ESDESIGNGROUP.COM / 732.363.0649

Be sure to stop by or shop online for all your kitchen and tableware needs for Pesach and year round.

718.692.2260 3009 Avenue L · Brooklyn NY www.kitchenclique.com

Cookware · Bakeware · Tools & Gadgets · Dinnerware · Flatware Cutlery · Glassware · Giftware · Gift Baskets · Mikvah on Premises

Pesach Gift Guide

the creative table

Annie Glass Seder Plate

Nambe Seder Plate

Annie Glassâ&#x20AC;&#x2122;s signature clear textured glass platters hand-painted in 24 karat gold or platinum

The first letters of each item create grooves to hold them.

$231 I www.kitchenclique.com

$225 I www.kitchenclique.com

Spode Blue Room Seder Plate

Jonathan Adler Futura Seder Plate

Laura Cowan Moon Seder Plate

High fired ceramic with genuine gold accents

The minimalist plate is made from polished aluminum.

Fine ceramic from the 200-year-old Spode China. The Blue Room collection celebrates heritage and tradition.

$150 I www.jonathanadler.com

$220 I www.lauracowan.com

$110 I www.kitchenclique.com

Michael Aram Pomegranate Seder Plate

Michael Aram Tree of Life Seder Plate

Liz Ross Book Plate Nickel plated and elegant; designed to resemble an open book.

$210 I liz-ross.com

In stainless steel with oxidized bronze stems.

In stainless steel and nickelplate

$225 I www.kitchenclique.com

$150 I www.kitchenclique.com

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A Prime Grill Dinner

A Night Out…Staying In

Wine and dine your guests this holiday, in the comfort of home Recipes by Chef David Kolotkin

hef David Kolotkin, executive chef of The Prime Grill in New York City, brings his passion and innovation to your table this Pesach. Learn the secrets behind the unique flavors and flare Prime Grill diners enjoy. Chef David’s love for cooking didn’t sprout in a commercial kitchen. They were born in his childhood home,

enjoying his mother’s delicious home-cooked meals and bonding moments with his parents in the kitchen. There, his deep respect for food grew, leading to his illustrious culinary career. Now, this Pesach, find that same inspiration—in your own home, around your own table.

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Chilean Sea Bass Mousse Wrapped with Smoked Salmon with Horseradish Lemon Aioli

Sweet and Sour Beets with Basil 1 cup sugar 1 ½ cup red wine vinegar

Chilean Sea Bass Mousse:

1 ½ cup water

1 small onion, peeled and quartered

3 red beets, peeled and cut into batons (or matchstick pieces ¼ inch thick)

2 small carrots, peeled and cut into 1 inch pieces 1 celery stalk, cut into 1 inch pieces

8 basil leaves, chiffonade.

½ cup flat leaf parsley, finely chopped

In a deep pot, combine the sugar, vinegar and water. Add the beets to the pot and bring to a simmer. Allow to simmer, uncovered, for approximately 45 minutes or until beets are tender and only a small amount of syrupy liquid remains. Let cool.

½ cup basil, chiffonade 1 ½ pounds chilean sea bass, cut into 1-2 inch pieces 2 large eggs Sugar to taste (approx 1 ½ tbsp) Kosher salt to taste( approx 2 tsp)

When beets and syrup are cool, add the basil chiffonade.

½ pound sliced smoked salmon Horseradish and Lemon Aioli 3 egg yolks 2 tablespoons prepared white horseradish, liquid squeezed out 1 lemon, zested and juiced ¼ teaspoon kosher salt

This Pesach,

1 cup vegetable oil

Preheat oven to 325°F. In a food processor with the blade attachment, process the onions until finely minced. Remove and place in a large mixing bowl. Place carrots and celery in the food processor and process until finely minced. Combine with onions. Add parsley and basil to bowl and mix. Add sea bass to food processor and process until fine. Add in the eggs, sugar, salt and pepper and mix until combined. Add sea bass mixture to vegetables/herbs mixture. Mix well with a spoon. Using a spoon, make 2-3 ounce quenelles (oval or egg shapes) and place on a cookie sheet lined with wax paper. Bake for 12-15 minutes until tender and firm. Cool and reserve.

find inspiration— in your own home, around your own table

To prepare the aioli, in a small bowl, add the egg yolks, horseradish, lemon, and salt. Using a flexible whisk, combine well. Slowly drizzle in the oil 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. Set aside. To assemble the, place a small dollop of the aioli on a piece of the sea bass mousse. Lay the salmon flat on a cutting board. Depending on the size of the smoked salmon slices, you may need 1-2 salmon pieces per mousse. Place the sea bass mousse on top, and roll so the smoked salmon wraps evenly around. Repeat this process until done. To plate, place 1 -2 pieces of the Chilean sea bass mousse wrapped with smoked salmon on a plate with the sweet and sour beet salad and extra aioli. Drizzle with some of the natural beet syrup. Yield: 6-8 servings

Recommended Wine: Domaine du Castel Petite Castel A full bodied white wine such as Viognier would definitely work well with the sea bass, soufflé, and veal chop, but I think a medium bodied red wine might work a little better and be a more festive option. Pinot Noir has a lighter body and higher acidity than big red wines (Cabernet or Merlot) and will complement the subtle flavors found in this fish appetizer and veal main rather than overwhelm them.

N i s a n 5 7 7 1 / a p r i l 2 0 1 1 | J oy o f K o s h e r w i t h J a m i e G e l l e r | 4 1

A Prime Grill Dinner

Dry Rubbed Double Cut Veal Chop for Two Dry Rub: ½ tablespoon black pepper 2 tablespoons sugar 2 tablespoons salt 5 tablespoons porcini pepper (dried porcini mushrooms ground in spice/coffee grinder) Veal Chop: 1 double cut veal chop 1 tablespoon canola oil

Preheat oven to 350°F. In a small bowl, combine the black pepper, sugar, salt, and porcini pepper. Generously sprinkle the dry rub generously on the veal chop before searing. Heat oil in a sauté pan over medium heat. Sear the veal chop on all sides. Remove veal chop from pan and transfer to a baking sheet. Roast for 10-15 minutes, until medium. To prepare red pepper jam, in a small pot, combine the peppers, sugar, and vinegar over medium heat. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).

Red Pepper Jam 2 red bell peppers, seeded, ribs out, julienned ¼ cup sugar ¹⁄³ cup white vinegar

Sweet Potato Soufflé 3 cups sweet potato puree ¹⁄³ cup sugar Pinch salt 3 eggs 1 vanilla bean ½ cup pineapple juice ½ cup matzah meal or potato starch

Preheat oven to 325°F. Grease a baking dish. In a large bowl, combine the sweet potato puree, sugar, salt, eggs, vanilla, and pineapple juice. Fold in the matzah meal or potato starch. Pour into baking dish, cover with foil, and bake for 40-45 minutes.

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Vacherin Mixed Nut Chocolate Torte

E n t d e in e w By Chef Laura Frankel

Chocolate Macaroons

Desserts by Chef Laura

Strawberry Sorbet

Chocolate Mousse with Extra Virgin Olive Oil

Chocolate-Mango Ganache Truffles 4 4 | J oy o f K o s h e r w i t h J a m i e G e l l e r | N i s a n 5 7 7 1 / a p r i l 2 0 1 1

Artificial and processed kosher-for-Passover ingredients simply don’t taste good. But that doesn’t mean we can’t satiate our sweet tooth on Passover with something sweet and divine. The following selection of recipes incorporate only all natural ingredients — no compromises. They are also interchangeable, complimenting each other to enable you to widen your dessert repertoire. Serve the chocolate macaroons on their own, or sandwich them with sorbet or chocolate ganache in the middle. You can also layer the ganache with the vacherin or nut torte — or shaped it into truffles. Mix and match to suit your tastes — and enjoy sweet endings to each and every meal.

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Desserts by Chef Laura

Chocolate Macaroons Sophisticated and simple.These macaroons are easy and gluten free. I fill my macaroons with sorbet and keep them on hand for a stylish dessert or snack. You can also fill them with the chocolate-mango ganache for a smooth, creamy center. Prep: 15 minutes I Cooking: 10 minutes I Total: 25 minutes 1 ¹⁄³ cups almond powder*

2 cups + 2 tablespoons confectioners’ sugar ¼ cup cocoa powder (Schmerlings 70%) ½ cup egg whites, at room temperature

Preheat oven to 425°F. Line a baking sheet with parchment paper. Stack another baking sheet under the lined one for more insulation (this keeps the bottom of the macaroons from over browning).

Can I find kosher for Passover almond powder? You may be able to find either almond powder or fine almond flour, but if not, you can make your own. Place 2 cups skinned, blanched almonds in the work bowl of a food processor and add 2 tablespoons of confectioners’ sugar to the almonds (this will keep the almonds from turning into almond butter). Process the almonds for 1 minute. Stop the processor and scrape down the bowl. Continue doing this for another 4 minutes, scraping down the bowl occasionally, until the almonds are very fine and powdery. Measure the almond powder and eliminate the added 2 tablespoons of confectioners’ sugar from the recipe.

Fit a pastry bag with a ½ inch plain tip. Sift the almond powder with the confectioners’ sugar and cocoa powder and set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites until they are firm but still glossy. Do not over whip. Fold the dry ingredients gently into the whites in three additions. Transfer the batter to a pastry bag. “Glue” the parchment paper down on each corner with a small amount of batter. This will prevent the parchment paper from blowing onto the macaroons and sticking to them. Pipe the batter into 1-inch rounds. Before baking the macaroons, rap the baking sheets sharply against the counter. This will remove the air from the cookies and keep them from puffing up too much. Place the macaroons into the preheated oven. Immediately turn down the oven to 350⁰F. Bake for 10 minutes or until the macaroons are firm to the touch. Remove the bottom baking sheet and place the sheet with the macaroons on a cooling rack. Turn the oven back up to 425⁰F before inserting an additional sheet of macaroons. When the macaroons are cool enough to handle, remove them from the baking sheet and transfer them to the cooling rack. Yield: 25 macaroons

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Chocolate-Mango Ganache Truffles A classic ganache has cream and butter in it. I love it for dairy meals. This ganache is pareve and works well for cake fillings, frosting, and truffles. 14 ounces bittersweet chocolate (at least 70% cacao) 1 cup mango puree (I prefer Ceres brand) 2 egg yolks 1 vanilla bean, scraped

In a small saucepan over low heat, melt the chocolate with the mango puree, being careful not to burn the chocolate. Cool slightly.

Strawberry Sorbet Prep: 5 minutes I Cook: 10 minutes I Chill: Overnight Total: 1 day 2 cups water (bottled water makes a tastier sorbet) 1 ½ cups sugar 1 tablespoon dried lavender flowers (optional) 5 cups fresh or frozen strawberries 1 tablespoon lemon juice

Heat the water, sugar, and lavender in a medium saucepan over low heat until the sugar has dissolved. Transfer the water mixture to a bowl and chill completely. Once cooled, strain out the lavender if using. Stem the strawberries and puree in a food processor or blender. Add the lemon juice and sugar syrup and blend thoroughly. Chill the mixture until it is very cold.

In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg yolks and vanilla bean on high speed to a ribbon stage (when the whisk is lifted, the mixture falls back into the bowl, forming a ribbon like pattern on the surface). Turn the mixer speed down and pour the chocolate mixture into the eggs. Scrape down the bowl and return the mixer to high speed. Whip the chocolate ganache until it has completely cooled and is fluffy (about 5 minutes). The ganache can be stored, covered with parchment or plastic on the surface, in the refrigerator for up to 1 week or frozen for up to 1 month. To roll the ganache into truffles, chill overnight. Scoop a small amount of ganache with an ice cream scooper and roll between your hands gently. Roll the truffle into cocoa powder, chopped nuts, or dip into melted chocolate. Store the truffles in the refrigerator for up to 1 week. Yield: 36 truffles

Process the sorbet mixture in your ice cream machine following the manufacturer’s instructions. Transfer the sorbet to a covered container and store in the freezer. To fill the macaroons, scoop about 1 tablespoon of the sorbet and sandwich it between 2 macaroons immediately after it comes out of the machine, when it is very soft. Place the macaroons on a sheet pan and freeze. The frozen sandwiches can be stored, covered in the freezer, for up to 2 weeks. Yield: approx. 1 ½ quarts

An ice cream machine for Passover? Even if you don’t own one for all year round, an ice cream machine is a great investment for Passover. Tabletop machines can cost as little as $25 on Amazon.com. If you invest in one extra small appliance for Passover this year, an ice cream maker will make the biggest difference in extending your dessert repertoire.

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Desserts by Chef Laura

Chocolate Mousse with Extra Virgin Olive Oil Purchase the best quality extra virgin olive oil you can find. For this recipe, I use an oil from France that is buttery, fruity, and rich with no harsh taste of bitterness. It is expensive—but since the olive oil is my fat of choice for all my pareve and fleishig meals during the holiday and year round, it is worth it. Because this recipe is all about chocolate, it goes without saying that the chocolate has to be great in order to make a great mousse. During Passover, I use Schmerling’s 70% Bittersweet Chocolate. When Passover is over, I use Callebaut 71% Bittersweet Chocolate. Ersatz ingredients never taste as good as the real thing. I only cook with real ingredients. Purchase the best ingredients you can and your food will always taste great. 7 ounces bittersweet chocolate (70% cacao or higher) ½ cup best quality extra virgin olive oil 1 vanilla bean, scraped 4 eggs, separated ²⁄³ cup confectioners’ sugar ¹⁄³ cup brewed coffee

Pinch of sea salt (optional)

In a saucepan over low heat, gently melt the chocolate and cool to room temperature. Add the olive oil and the scraped vanilla bean and set aside. Combine the yolks and confectioners’ sugar and whisk until foamy. Add to the chocolate mixture.

Vanilla or a Vanilla Bean?

In the bowl of a stand mixer fitted with a whisk attachment, beat the whites to stiff but glossy peaks; fold the whites into the chocolate.

Kosher for Passover vanilla is very overpriced and does nearly have the flavor of a vanilla bean. It’s worth it to use a real vanilla bean to gift all your desserts with delicious flavor. To scrape a vanilla bean, slice the bean lengthwise and scrape the back of your knife along the inside halves to remove the thick gooey paste inside. Use this paste. Save the bean to put in your sugar container for vanillascented sugar.

Pour into dessert cups and chill at least 4 hours or pour into a parchment or plastic-lined mold and freeze for 4 hours. I like to garnish the mousse with a sprinkle of sea salt. The salt gives the chocolate a “sparkly” flavor. Yield: 8 four ounce servings

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Vacherin This gorgeous layered dessert is light and refreshing. I make the meringue layers in individual sized discs so my guests can each have their own dessert. The meringue can easily be made into larger layers and the dessert can be assembled as a larger torte. Similar to an ice box cake, this dessert sets up in the freezer and can be made several days ahead of serving. Meringue: 5 egg whites ¾ cup granulated sugar 1 ¹⁄³ cups confectioners’ sugar

Mixed Nut Chocolate Torte

Preheat oven to 200°F. In the bowl of a stand mixer fitted with a whisk attachment, whip the whites until they are foamy. Add the granulated sugar one tablespoon at a time. Continue whipping until the meringue is stiff but very glossy. Gently fold in the confectioners’ sugar, being careful not to deflate the meringue.

5 egg whites, at room temperature ¾ cup granulated sugar ¹⁄³ cup almond powder

½ cup hazelnut powder

Transfer the meringue to a pastry bag fitted with a ½ inch tip.

²⁄³ cup chopped pistachios

Draw 2 eight-inch circles on a parchment lined baking sheet or 2-inch circles for smaller desserts. Flip the parchment over so the ink does not bake onto the meringue.

Preheat oven to 325°F. Line a baking sheet with parchment. Draw 3 6-inch circles on the parchment. Turn over the parchment so that the ink does not bake onto the meringue.

Pipe the meringue onto the circles, smoothing the tops with a spatula. Bake for one hour. Turn off the oven and allow the meringues to dry for one more hour in the warm oven.

Fit a pastry bag with a large plain tip

¼ cup confectioners’ sugar

In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites until they are foamy. Continue whipping at high speed, adding a tablespoon of sugar at a time.

Freeze layers of the strawberry sorbet or chocolate mousse into shallow 8-inch pans. When sorbet or mousse are completely frozen, remove disks to sandwich in-between the meringue layers. Place the first meringue layer in a springform pan, top with a sorbet or mousse disc, then continue to layer, being careful not to crack the meringue.

Fold the nuts into the meringue, being careful not to deflate the meringue. Dust the layers with the confectioners’ sugar. Pipe the meringue into the circles. Bake the layers until they are browned and firm (about 25 minutes).

Garnish with fresh fruit or whipped cream for a dairy meal. The vacherin can be kept frozen for up to 3 days.

Cool completely.

Yield: 1 large cake or 8 mini cakes

Place a disk onto a serving plate. Transfer the whipped chocolate ganache (room temperature) to a pastry bag fitted with a ½ inch tip. Pipe ganache onto the disk. Place another disk on top of the ganache and pipe more ganache onto the disk. Add the final disk and garnish with cocoa powder, confectioners’ sugar, and fresh fruit.

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Yield: 1 large torte

LAURA FRANKEL is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley). Frankel is the former chef and founder of the Shallots restaurants. She has training and extensive experience in both savory and pastry kitchens. She opened her first restaurant in 1999, offering kosher fine dining with a producedriven menu. Frankel opened Shallots NY in 2000 in midtown Manhattan. In 2004, she moved her Chicago restaurant to Skokie and created Shallots Bistro. Her website is www.ChefLaurasKosher.com. Follow her on Twitter: cheflaura1

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Chol Hamoed

Chol Hamoed Breakfast, Snacks, and Lunch from Dawn to Dusk By Zippy Siedenfeld Photos by Esti Photography

e’ve cooked and cooked to prepare for Pesach—but now it’s the first morning of chol hamoed, and our families begin to roll back

into the kitchen. They want to eat again! Serving refreshing, filling, and light Pesach breakfast and lunches—while offering variety—can be almost as big of a challenge as preparing yesterday’s yom tov feast. From filling and hearty breakfasts, to easy-to-pack take-along lunches for chol hamoed outings, to the snacks that tide them over until dinner, these Pesach solutions will satiate your family from dawn to dusk.

Zippy Siedenfeld is the founder and head chef of Say It Gourmet, offering breakfast, brunch, and lunch packages and catering corporate breakfasts and lunches. 732.886.0151

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Breakfast

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Chol Hamoed

Breakfast

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Breakfast

Avocado Salsa Avocados offer a refreshing twist for the palate and compliment the egg and cheese dishes—breakfast time or anytime. 2 ripened avocados, diced ½ red onion, chopped 2 plum tomatoes, cut into small chunks

Cheese Pancakes These pancakes are an all-time favorite in my family—I even make them for dinner almost every week all year round. Though the original chametz recipe calls for ¾ cup flour, it took much less potato starch to reach the same consistency. 1 pound farmer cheese

1 tablespoon lemon juice Salt and pepper to taste

Combine the avocado, onion, and tomatoes. Dress with lemon juice and season with salt and pepper. Note: For those who don’t eat peels on Pesach, soft skin peelers that are ideal for tomatoes are available.

3 large eggs 3 tablespoons sour cream 2 teaspoons vanilla sugar ½ cup sugar 3 tablespoons potato starch Oil or nonstick cooking spray, for frying

In a medium bowl, combine the farmer cheese, eggs, sour cream, sugars, and potato starch. Mix well. Heat oil or cooking spray in a skillet over medium heat. Scoop a ladle of the pancake mixture into the pan. Fry until golden, approximately 1-2 minutes per side.

Chocolate Spread This is a classic Israeli breakfast staples— shmear it on matzah, or use it on top of pancakes or blintzes for a guarantee that even the pickiest children will be running to the breakfast table. This Pesach version is Malky Vorhand’s brainstorm. 1 cup oil 7 egg yolks 1 cup sugar 2 ½ tablespoons cocoa

In the bowl of a stand mixer, combine the oil, eggs, sugar, and cocoa. Beat until well-combined. Transfer mixture to a double boiler and cook over low heat, stirring occasionally, until thickened and caramelized, about 30 minutes.

Two Tone Zucchini Frittata For those who don’t have many starch options besides for matzah, but still want to start the day with something filling, these frittatas are a complete meal. 1 teaspoon oil, for sautéing ½ cup chopped onions

Omelette Roulade This roulade is a twist on a traditional egg dish—and is a much more practical idea when serving a large amount of people breakfast in the morning, freeing the home cook from skillet duty as the entire roulade bakes in the oven. Use any vegetables you have on hand to vary the roulade every time. Oil, for sautéing 1 onion, diced Choice of diced vegetables, including different colored peppers, tomatoes, scallions, red onions, mushrooms, zucchini, or spinach. 10 large eggs Salt to taste

Preheat oven to 350°F.

¼ teaspoon salt

Heat oil in a skillet over medium heat. Add onions, cooking until beginning to soften, approximately 5-7 minutes. Add vegetables and continue to cook until softened.

1 cup shredded cheese

Line a baking sheet with parchment paper.

Heat the oil in a skillet over medium heat. Add the onion and zucchini and sauté until golden. Add the beaten eggs but do not mix. Allow eggs to set. Sprinkle with shredded cheese.

While vegetables are cooking, beat the eggs with salt. Pour onto baking sheet. Top with cooked vegetables.

Lower heat and cook until rim of frittata begins to turn brown.

When eggs are no longer watery, remove from oven. Roll up jelly roll stylelengthwise, by tightly rolling omelette while pulling back the parchment paper. It should roll very easily. Once you’ve rolled the entire omelette, tighten the parchment paper around the roll and twist the two ends of paper like a candy. Return to oven for 5 additional minutes. The roulade should slice beautifully.

1 cup yellow and green zucchini, thinly sliced 3 large eggs, beaten

If your skillet has a plastic handle, cover with silver foil to avoid melting. Place skillet with frittata into a broiler and broil on high for 2-3 minutes. Tip: If you do not have a milchig broiler or oven available on Pesach, leave the skillet over medium heat for a few more minutes until eggs seem to have set completely.

Bake for 15 minutes, or until eggs are set. Be careful not to overcook.

Yield: 4-6 servings

Yield: 2 servings

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Chol Hamoed

Lunch

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Vegetable Cutlets These are a great veggie burger alternative—when you’ve overdosed on potatoes, these are filling, are lighter, and offer a little more variety. Though they’re delicious right out of the fryer, they’re neat, easy to eat, and portable for a take-a-long lunch. Eat alone, or if your customs allow, create a sandwich with matzah and some crunchy lettuce.

Lunch

2 zucchinis, peeled and grated

Grilled Chicken Mango Salad

Chocolate Cheese Blintzes

2 stalks celery, peeled and shredded

Often, men like to have a filling meat lunch, even if its Chol Hamoed. If everyone else is eating dairy, you won’t have to prepare a whole separate meal. Use your leftover grilled chicken for this refreshing and satiating salad. Credit goes to Malky Vorhand.

Wrapped in a neat crepe package, blintzes are an easy and filling lunch take-along on a trip and make a great sandwich replacement. They don’t need to be served hot to be delicious and filling. Serve them plain, or add the chocolate spread in the center for an additional dimension of flavor.

2 potatoes, peeled and grated

Crepes:

In a medium bowl, combine the zucchini, celery, carrots, onion, potatoes, eggs, parsley root, potato starch, salt and pepper. Mix to combine well.

1 large onion 2 mangos, divided Pinch of salt 1 tablespoon oil

4 large eggs 2 tablespoons sugar

2 tablespoons red wine

1 cup milk

½ head romaine or 1 ten ounce bag pre-washed lettuce

Oil or nonstick cooking spray, for frying

4 heaping teaspoons potato starch

¼ cup pomegranate seeds 1 pound chicken cutlets

Cheese Filling:

Olive oil, for dressing

½ pound farmer cheese

Salt and pepper to taste

1 large egg

Pound chicken cutlets.

½ cup sugar

In the jar of a blender bowl of a food processor, combine the onion, 1 ½ mangos, salt, oil, and red wine. Process to create liquid.

To prepare crepes, in a medium bowl, combine the eggs, sugar, milk, and potato starch. Heat oil or cooking spray in a skillet over medium heat. When oil is hot, ladle batter onto skillet and shift pan to cover the entire bottom with batter. Fry until the edges of the crepe start looking crisp and/or golden. Flip crepe onto a prepared pan or parchment paper. Continue until the entire batter is finished. Allow to cool.

Marinate chicken in mixture for 1-2 hours or overnight. Remove chicken from marinade. In a grill pan over medium-high heat, grill chicken until cooked through, approximately 5 minutes on each side. Alternatively, chicken can be broiled. Cut chicken into thin strips. Toss lettuce, strips of grilled chicken, with remaining mango, diced, and pomegranate seeds. Toss with olive oil, salt and pepper. The flavor and juice from the chicken should be ample to accommodate the simple dressing. Yield: 2-3 servings

2 carrots, peeled and grated 1 large onion, peeled and grated 2 large eggs 1 parsley root (optional) 2 tablespoons potato starch Salt and pepper, to taste Oil, for frying

Heat oil in a skillet over medium-high heat. Drop mixture by the heaping spoonful into the hot oil. Fry on both sides until golden brown. Flip when mixture is holding together. Yield: 12-15 cutlets

Meanwhile, in a small bowl, combine the farmer cheese, egg, and sugar. Spread crepe with a thin layer of chocolate spread (recipe page on previous page). Spoon cheese mixture in a row onto the uncooked side of the crepe, towards the bottom-center. Fold over sides and roll up. Lay down on open seam end. Yield: 8 crepes

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Chol Hamoed

Red Potato Salad 8 large red skinned potatoes 1 carrot, grated 1 small onion, diced ¾ cup mayonnaise Salt and pepper, to taste

Boil potatoes with the skin on until soft. When slightly cooled, peel off the skin and cut into small chunks. Add carrots and onions to the potatoes. Dress with mayonnaise and season with salt and pepper.

Eggplant Babaganoush 2 medium eggplants

Mayonnaise

Waldorf Salad

Mayonnaise is a staple that can serve as a base for so many dishes. When you have a good kosher for Pesach mayo recipe, it fills a lot of needs and is much more delicious than any store bought variety. To achieve the right consistency, eggs need to be beaten at a high speed for a long time, with the oil added extremely slowly, drip by drip. This is not the time to pull out your hand mixer—a Kitchen Aid or Bosch is necessary.

5 apples, peeled and chopped

5 tablespoons mayonnaise

1 cup fresh pineapple chunks

Salt and pepper, to taste

½ cup chopped walnuts

Preheat oven to 400°F.

2 large eggs 2 cups oil 2 tablespoons lemon juice ¹⁄8 teaspoon salt

In the bowl of a stand mixer fitted with a whisk attachment, beat eggs at a high speed. Add the salt and lemon juice. Continue beating for 15 minutes.

¼ cup mayonnaise 2 tablespoons sugar Drop of lemon juice

In a large bowl, toss the lettuce, apples, and pineapples. In a small bowl, whisk together the mayonnaise, sugar, and lemon juice. Dress salad. Add walnuts before serving. If salad seems too dry, add a bit more mayonnaise.

Orange Carrot Salad

After 15 minutes, begin adding oil, drip by drip, while eggs continue to beat.

5 medium carrots

Transfer to container and keep refrigerated.

2 tablespoons orange juice

Equipped with a delicious fresh mayonnaise, the salad possibilities are almost endless.

¼ cup sliced almonds

2 small oranges

2 tablespoons mayonnaise

In a large bowl, combine the carrots and oranges. Drizzle the orange juice over carrots. Dress with mayonnaise.

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5 fresh garlic cloves

Bake eggplant for 1½ - 2 hours, or until eggplant feels soft to the touch of the hand. Slit eggplant open lengthwise. Remove insides and add to the bowl of a food processor fitted with an “S” blade. Peel the garlic and add to the bowl. Add seasoning. Pulse for two minutes until well blended. For an eggplant spread consistency, allow to blend longer to achieve a smoother texture. Add mayonnaise to processor and pulse again until well combined.

Chocolate Mixture:

Snacks

4 large eggs 1 ¾ cup sugar ½ cup cocoa 1 cup oil ¾ cup potato starch

Chocolate Cheese Snack These chocolate cheese snacks are easy to take along—bake them in individual disposable holders so they’re neat and easy to transport. I tried three different cheesecake recipes to find the one that works best—and once again, Malky Vorhand’s won hands down. Cheese Cake: 1 container whipped cream cheese 1 container sour cream ¾ cup sugar ¾ cup farmer cheese 2 large eggs 1 teaspoon vanilla 1 cup milk

Preheat oven to 350°F. Prepare a muffin tray with liners. Prepare chocolate mixture. In a medium bowl, combine the eggs, sugar, cocoa, oil, and potato starch. Freeze for at least one hour or until firm. Meanwhile, prepare cheesecake mixture. In a large bowl, combine the cream cheese, sour cream, sugar, farmer cheese, eggs, vanilla, and milk.

Pesach Fingers

When chocolate is frozen, cut chocolate into chunks and firmly press into the bottom of each muffin liner. Pour cheesecake mixture over each chocolate base. Scatter additional chocolate chunks on top of cheese.

2 six ounce packages ground almonds

Bake for 40-45 minutes. Note: There are many options available for individual-sized, disposable ramekins or muffin holders.

This great take-a-long snack couldn’t be easier to prepare!

1 cup sugar 2 large eggs Baking chocolate, melted

In a medium bowl, combine the almonds, sugar, and eggs. Refrigerate until hardened. Preheat oven to 350⁰F. Line a baking sheet with parchment paper. Remove from refrigerator and roll into short, thin strips of dough and place on baking sheet. Bake for 15 minutes. Remove from oven and let cool. Dip one end into melted chocolate. Yields: approximately 30 fingers

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Chol Hamoed

Dinner

Refreshed!

Chol Hamoed Dinners By Chavi Sperber Photos by Menachem Adelman

fter days of heavy yom tov eating, our stomachs and taste buds are likely

craving lighter fare. These wholesome dairy, pareve, and meat options offer a refreshing change of pace—and are easy to prepare after a busy day. For Fresh Tomato Sauce Use 15 ripe vine tomatoes instead of the canned crushed tomatoes and tomato paste. Mark an “x” on the bottom of each tomato. Drop the tomatoes into a large pot of boiling water for 1 minute, in order to loosen the tomato skins. Plunge into ice water. Peel off skins. Carve out the top of the tomato, using a pointed knife. Squeeze out seeds and juice. Add tomatoes to a 4 quart pot over medium heat. Do not add water. Heat the tomatoes through and bring to a simmer. Simmer for 20 minutes, stirring constantly so that the tomatoes don’t splatter. Add the garlic, olive oil, red wine vinegar, sugar, salt, oregano, basil, and black pepper. Raise heat and bring to a boil. Lower heat and simmer in a mostly covered pot for an additional 20 – 25 minutes. Yield: 1 ¼ cups

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Eggplant Parmesan Stacks These eggplant parmesan stacks are both delicious, and visually appealing. 2 eggplants, sliced into ½” rounds ¼ cup potato starch 2 eggs, lightly beaten 1 ¾ cups Pesach crumbs (see recipe)

Arrange ¹⁄³ of the fried eggplant slices on top. Spoon ¹⁄³ cup marinara sauce on top of eggplant slices. Top with ²⁄³ cup shredded cheese.

Greek Salad

Repeat with two more layers off eggplant, marinara sauce, and cheese.

1 head (or 1 ten ounce bag) romaine lettuce

Bake uncovered for 30 minutes, until hot and bubbly.

2 ripe plum tomatoes, cut into chunks

Yield: 6 servings

½ red onion, sliced

A perfectly light, but filling salad, to compliment any dairy meal.

2 Persian kirbys, cut in half lengthwise, and then cut into chunks

Oil for frying

12 black olives, sliced

1 ¼ cups marinara sauce (see recipe)

6 ounces feta cheese, crumbled

2 cups shredded cheese (1 eight ounce bag)

2 tablespoons lemon juice

Preheat oven to 400°F. Slice eggplant into ½ inch rounds. (For perfectly symmetrical rounds, use a 3” round cookie cutter on each eggplant slice. Use remaining eggplant scraps for babaganoush.) Dust the eggplant slices on all sides with potato starch. Dip into beaten egg. Dredge into the crumbs, shaking off the excess. Heat ½ inch of oil in a pan over medium heat. Working in batches, fry the eggplant slices for 5 minutes per batch, turning over once in that time. Make sure not to overcrowd the pan, or the temperature of the oil will drop and the slices will not fry properly. Allow fried eggplant slices to drain on paper towels. Change oil between every 2 batches. For a lighter baked version, arrange crumbed slices on a greased baking sheet. Brush slices with oil. Bake uncovered for 10 minutes. Flip over eggplant slices and bake an additional 10 minutes. To make stacks, arrange 6 fried eggplant rounds on a baking sheet, 2 inches apart. Spoon a tablespoon of marinara sauce over each one; then sprinkle with a heaping tablespoon of shredded cheese. Add another layer of eggplant rounds, and again, top with marinara and cheese. Arrange one more layer of eggplant, marinara, and cheese. Bake uncovered for about 7 minutes, until hot and just beginning to brown. For a classic eggplant parmesan casserole, pour ¼ cup marinara sauce on bottom of a 7x10 deep pan.

Marinara Sauce This marinara sauce is very versatile, and can be used in a variety of Pesach dishes.

2 tablespoons olive oil 1 clove garlic, crushed ½ teaspoon oregano ½ teaspoon Kosher salt

1 twenty eight ounce can crushed tomatoes

¹⁄8 teaspoon black pepper

1 six ounce can tomato paste

Arrange romaine lettuce on 6 salad plates. Top with tomatoes, kirbys, and red onion.

3 garlic cloves, crushed 1 tablespoon olive oil 1 tablespoon red wine vinegar (optional) 1 ½ tablespoons sugar 2 teaspoons kosher salt

In a small bowl, combine the lemon juice, olive oil, oregano, salt and pepper. Mix well. Drizzle some dressing over each salad plate.

½ teaspoon dried basil

Sprinkle with olives and crumbled feta cheese.

¼ teaspoon black pepper

Yield: 6 servings

1 teaspoon dried oregano

In a large saucepan over high heat, add the crushed tomatoes, tomato paste, garlic, oil, vinegar, sugar, and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 25 minutes, stirring occasionally. Yield: 3-½ cups

Pesach Crumbs Try these, and you will forget that they are Pesachdig! Make extra, as you will want to use these crumbs for shnitzel and other Pesach specialties. 2 teaspoons extra light olive oil 1 ¾ cups ground almonds (1 six ounce package) ¾ teaspoon kosher salt

Heat olive oil in a pan. Add ground almonds. Toast for 2 minutes, stirring well. Yield: 1 ¾ cups

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Chol Hamoed

Dinner

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Skirt Steak Salad A deliciously filling dinner salad that can be prepared in just a few minutes. As with all my other Pesach recipes, the salt amounts listed are for kosher salt only. If you are using regular iodized table salt, please make sure to reduce the salt amounts. 3 tablespoons extra light olive oil, divided 1 ¼ pounds skirt steak 1 ½ cups baby bella mushrooms, sliced (½ of a ten ounce package) 1 cup grape tomatoes, halved

Using the same pan, sauté the sliced mushrooms in the remaining 2 tablespoons of olive oil for 2 minutes. Slice steak on slight diagonal, across the grain, in ¼ inch slices. Arrange romaine lettuce greens on 4 dinner plates. Top with sliced red onion, sautéed mushrooms, and halved grape tomatoes. Drizzle a bit of dressing over each salad. Garnish with sliced steak. Yield: 4 servings

In a small bowl, combine the olive oil and crushed garlic. Using a pastry brush, brush the tops of the potatoes very well, making sure some of the oil gets between the cuts. Sprinkle very generously with salt and pepper. Bake uncovered for 1 hour and 30 minutes. The potatoes will fan out while baking. Serve with balsamic mayonnaise dipping sauce.

½ red onion, sliced 1 head (or 1 ten ounce bag) romaine lettuce

Place potatoes on a shallow baking sheet.

¹⁄8 teaspoon black pepper

Hasselback Potatoes with Balsamic Mayonnaise Dipping Sauce

Soak skirt steak in water for a few hours or overnight, to remove some of the saltiness. Pat dry.

These potatoes turn out crisp on the outside, and perfectly tender on the inside. Break off the crisps and dip them into balsamic mayonnaise dipping sauce for a really delicious experience.

1 egg

In a small bowl, combine the red wine vinegar, olive oil, crushed garlic, salt and pepper. Set aside.

4 potatoes, washed, scrubbed, and dried

2 tablespoons balsamic vinegar

Heat a large dry skillet over medium heat. When you feel the heat rising from the pan, add 1 tablespoon of olive oil. Cut the steak as necessary to fit into the pan. Sear skirt steak, 5 minutes per side for medium, or until desired doneness, in batches as necessary. Transfer steak to cutting board and let rest 5 minutes.

1 clove garlic, crushed (optional)

2 tablespoons red wine vinegar 4 tablespoons olive oil 1 clove garlic, crushed ¾ teaspoon kosher salt

1 tablespoon extra light olive oil Salt and pepper to taste

Preheat oven to 450°F. Make cuts on top of each potato, 1/8 inch apart, being careful not to go all the way through. Place wooden spoons along each side of the potato, which will help prevent cutting all the way through.

Balsamic Mayonnaise Dipping Sauce ½ teaspoon sugar ½ teaspoon kosher salt ½ teaspoon black pepper 1 cup extra light olive oil

Wash egg well with soapy water to remove any contaminants. Rinse and dry the egg before cracking. In a food processor, mixer or blender, beat or blend the egg very well, While machine is still running, add the sugar, salt and pepper. Allow seasonings to mix very well. Add the balsamic vinegar. Continue beating until well combined. In a slow and steady stream (really, really slowly—over a time span of 12-20 minutes), drip oil into the beating eggs. For best results, use a food processor and a plastic cup. Make a tiny hole on the bottom of a plastic cup using the sharp tip of a knife. Place the cup into the opening of the processor while the processor is running. Pour the oil into the plastic cup. Allow the oil to drip slowly into the well beaten eggs. It will take about 18-20 minutes for all the oil to drip through. Yield: 1 cup

N i s a n 5 7 7 1 / a p r i l 2 0 1 1 | J oy o f K o s h e r w i t h J a m i e G e l l e r | 6 1

Chol Hamoed

Dinner

6 2 | J oy o f K o s h e r w i t h J a m i e G e l l e r | N i s a n 5 7 7 1 / a p r i l 2 0 1 1

Pan Seared Tilapia

Quinoa Salad

Really simple to prepare, but oh so tasty.

Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. Perfect for Pesach, quinoa is protein rich, has a fluffy, creamy, slightly crunchy texture, and a somewhat nutty flavor when cooked. Quinoa is available at your local health food store.

4 tilapia fillets 3 garlic cloves, crushed 1 tablespoon paprika 1 tablespoon dried parsley flakes 1 ½ teaspoons kosher salt ¼ teaspoon black pepper 3 tablespoons olive oil

In a small bowl, combine the garlic, paprika, parsley, salt, pepper, and olive oil.

Ask your Rav if you need to check through the quinoa before Pesach, to make sure that no grains have accidentally been mixed in with the quinoa kernels. I was told to check through it once before putting it away for Pesach use. 1 cup quinoa 2 cups water

Brush tops of tilapia very generously with half of the paste.

2 ripe avocados, quartered, then cut into chunks

Lightly grease a non-stick skillet over medium heat. Place the tilapia, seasoned side down, into the hot skillet. Sear for about 7 minutes.

4 ripe plum tomatoes, quartered, then cut into chunks

Brush the other side of the tilapia with the rest of the paste. Flip, and sear for 4 additional minutes.

1 garlic clove, minced

Yield: 4 servings

½ red onion, sliced 2 scallions, sliced 2 tablespoons lime or lemon juice 2 tablespoons olive oil Salt and pepper to taste

Rinse quinoa very well in a fine mesh colander or strainer, to remove the bitter coating. Set aside. Bring 2 cups of water to a boil in a 2 quart saucepan. Add rinsed quinoa. Return to a boil, then lower heat and simmer, covered, for 10-15 minutes, until all water is absorbed. When done, the quinoa appears soft and translucent, and the germ ring will be visible along the outside edge of the quinoa. Remove from heat, fluff, cover and let it stand for 5 minutes. Set aside to cool. Combine avocado, tomato, red onion, scallions, and garlic. Add cooled quinoa. Drizzle with lemon or lime juice and olive oil. Season very generously with salt and pepper to taste. Toss gently. Yield: 4 servings

N i s a n 5 7 7 1 / a p r i l 2 0 1 1 | J oy o f K o s h e r w i t h J a m i e G e l l e r | 6 3

Last Sips

Quick & Kosher Strawberry Soda Float Prep: 5 minutes I Cook: None I Total: 8 minutes 4 cups frozen checked strawberries ½ cup sugar ¼ cup fresh lime juice 2 ¾ cups chilled lemon-lime (or plain) seltzer

Strawberry ice cream, dairy or pareve (optional) In the container of a blender, combine the strawberries, sugar, lime juice, and seltzer. Blend until smooth. Pour into chilled glasses and top with a scoop of strawberry ice cream if desired. Yield: 4 servings

6 4 | J oy o f K o s h e r w i t h J a m i e G e l l e r | N i s a n 5 7 7 1 / a p r i l 2 0 1 1

N i s a n 5 7 7 1 / a p r i l 2 0 1 1 | J oy o f K o s h e r | 6 5