M E D I U M D O N E
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ISSUE
W E ’ R E
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NAOMI NACHMAN PERFECTS PESACH
MARCH 2020
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TABLE OF CONTENTS
28
10 14
The latest trend — sweet potato toasts — and five other ways to use this simple ingredient.
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EDITOR’S LETTER
PESACH GAME PLAN with guest editor Naomi Nachman
BACK POCKET
GADGETS Building blocks to create and host a smooth Pesach
50
A CELEBRATION OF FISH It’s not just about meat.
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18
BASICS Recipes to carry you through Pesach
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SALADS Save the romaine for the seder
34
SEASONAL SIDES Highlighting spring produce with Chef Avner Guzman
44 SOUPS THAT SATISFY 54 MAIN COURSES TO WOW YOUR CROWD
70
THE EXPERT Gabe Garcia from Tierra Sur
BUTCHER’S CUT
80 L’CHAIM!
This month, meat expert Naftali Hanau discusses lamb.
Wines befitting the holiday
86 INTERVIEW
72
Rachel and Hezi Yazdi of Fruits by Pesha
88 RECIPE INDEX +Healthy-ish Menu
90 LAST BITE
DESSERTS Plus a conversation with Rorie Weisberg, creator of Full ‘n Free
NAOMI NACHMAN aka “The Aussie Gourmet” runs a private chef business in Long Island, with a focus on Pesach cooking. She has her own cooking show on Kosher.com and a weekly radio show on the Nachum Segal Network called Table for Two. Naomi travels the world doing cooking demonstrations and Kosher Chopped-style competitions and has appeared on many TV networks such as QVC, CBS, NBC, Fox and Hallmark Channel. Naomi has represented many national brands on social media including Tropicana, Kosher.com, Breakstone's, Ore-Ida and Maxwell House. Over 22,000 copies of her cookbooks, Perfect for Pesach (2017) and Perfect Flavors (2018), have been sold to date. Find Naomi through her website www.theaussiegourmet.com or on Instagram @naominachman.
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editor's letter
PESACH ISSUE
EDITOR IN CHIEF Shifra Klein
C O O K B O O K-ST Y L E
CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss
I
met with cookbook author and Pesach pro Naomi Nachman back in January to discuss all things Pesach. With a Pesach catering business and a best-selling Pesach cookbook, she is a source of valuable information. While Naomi’s business thrives on the sense of panic people have over Pesach, she is on a mission to normalize Pesach prep. “Pesach cooking is really not as limited as it seems. You can make almost anything and the recipes I have been developing for the magazine will show just that,” Naomi passionately proclaimed to me as we devoured some definitely non-Pesach muffins and ice coffee at Central Perk in Cedarhurst, NY. Talking with Naomi truly threw me into the Pesach spirit. The wealth of knowledge Naomi shared with us for this issue, including recipes, from a surprisingly simple Pesach Pho to a delicious Tiramisu Crêpe Stack, plus her game plan and make-ahead tips, did not disappoint. This whole issue is centered around creating a relaxed Pesach experience with some new and innovative content sprinkled in — this is Fleishigs Magazine, after all! You will find some techniques, both simple and more technical, but all doable and inspiring. Chef Avner Guzman, a Cordon Bleu graduate and kosher private chef based out of Paris, visited our kitchen and showcased the wonders of a perfect egg and highlighted seasonal produce. Chef Gabe Garcia, executive chef of Tierra Sur and one of the top chefs in kosher today, shared how to
create and serve chef-level food in a down to earth way. We also teamed up with Rorie Weisberg, who provided some new salad concepts along with a delicious cake using her newest grain-free mix. Divided into sections in the style of a cookbook of sorts, this issue is packed with 50+ diverse, exciting and innovative recipes that will hopefully grace your kitchens for many years to come — and not just for Pesach! I am excited to share what has been months of work compiled in the pages before you, a true guide to get you through Pesach, from start to finish. Wishing you and your families a happy and healthy Pesach.
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@Fleishigsmag
PROOFREADER Sara Linder DESIGN estudio-5.com PRODUCTION estudio-5.com PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANTS Devorah Kahan Alana White MARKETING & BRANDING Mann Sales Co. TEST KITCHEN SPONSOR Gourmet Glatt
Bitayavon, Shifra
POSTSCRIPT:
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This Pesach, we are here for you and will be going live on Instagram to answer any questions you may have regarding our recipes and general Pesach questions. If you prefer, reach out via email to hello@fleishigs.com with any Pesach cooking questions and general feedback. If you are a subscriber, keep your eyes open for our annual Pesach index, where we share an index of all Pesach recipes that you can find from past issues. We are also updating some of our most popular recipes to make them Pesach-friendly to further enhance your recipe collection.
Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine, or for the content of books. Fleishigs Magazine is not responsible for typographical errors. Thank you to Fishs Eddy for providing many of the beautiful dishes used to photograph recipes for this issue. Visit www.fishseddy.com or their store located at 889 Broadway at 19th Street in NYC for flatware, dining ware, kitchenware, silverware, linens and more.
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GAME
PLAN Naomi Nachman got her start in the kosher food industry as a private Pesach chef. After years of cooking for Pesach, Naomi has a tremendous amount of insight into everything you need to know to prep for Pesach without breaking a sweat. Here is her basic game plan.
1-2
Weeks Before:
M
any dishes can be cooked in advance and frozen immediately after cooling. Some people may be hesitant, because they associate the freezer with old or leftover food, but when frozen immediately and defrosted properly, the food will taste freshly cooked. Soup, meatballs, roast, braised lamb, chicken and kugel are all freezer-friendly options. Start two weeks ahead of time and make one or two dishes each day. Naomi recommends starting with soups, then moving along to braised meat dishes, meatballs, chicken nuggets and kugels. By the time Pesach arrives, you will have everything prepped and ready to go.
BY CHANA Z. WEISS
HOW TO FREEZE: 1. Make sure to cover tightly with heavy-duty foil or double wrap with regular foil. 2. Seal in a freezer-safe Ziploc bag and label with the item name and date. 3. Double check that your freezer door is tightly closed, with nothing blocking the seal that would allow cold air to escape.
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Days Before
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repare some basic components a few days ahead of time to make your Pesach cooking much easier. This can include making salad dressings, a large batch of sautéed onions (you can never have enough!), crushed garlic and crêpes. Wash and cut vegetables to have on hand and coat schnitzel in advance — just freeze between sheets of parchment paper for an easy and quick dinner. All of the components of the Seder plate can be made now too, except for the charoset; make that on erev Pesach. Don’t forget to wrap your 10 pieces of chometz and put them aside somewhere safe!
FROM FREEZER TO OVEN: •Meat should be defrosted in the refrigerator for a day and then reheated gently (still covered) in the oven at 250°-275°F. Keep an eye on it, because fully cooked food can easily dry out if reheated for too long. • Chicken and kugel can go straight from the freezer into the oven so they don’t get too soggy. Keep covered for the first half hour to warm through, then uncover to re-crisp the top. Baste chicken every so often while reheating to ensure that it doesn’t dry out. • Defrost soup or meatballs in the refrigerator about 12 hours before you plan to serve it, then reheat in a pot over a low flame, stirring occasionally as it comes to a boil.
EREV
Pesach:
The only things left to do at this point should be items that absolutely need to be prepared fresh, such as charoset and salads. Make sure to plan ahead so you know when to start defrosting the food you’ll serve.
“Eizeh Hu Chacham Haroeh Et Hanolad.” Who is wise? One who foresees what will come into being. -Pirkei Avot
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10 Suzanne Sasson from Kitchen Caboodles (@kitchencaboodles), a family-owned housewares store in Brooklyn, stopped by to share some of her favorite products to make Pesach prep seamless. BY ELISHEVA TAITZ
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GADGETS
1. OVEN-TO-TABLE BAKEWARE: It’s worth
investing in one or two oven-to-table bakeware items for Pesach. There are so many nice ones that can double as serving pieces to limit the number of dishes you have to do. (Sweet and Sour Salmon, pg. 53; Sweet and Sour Corned Beef, pg. 60; Seder Roast, pg. 60)
2. CRÊPE PAN: Want to make the perfect
Pesach crêpes? An 8- or 9-inch pan is the perfect size. (Basic Crêpes, pg. 20; Tiramisu Crêpe Stack, pg. 76)
3. OXO SANTOKU KNIFE: A good Santoku knife is the best tool you can have. It doesn’t need to be fancy or expensive, but sharpness is crucial.
4. GRATER: If you don’t have a food
processor, a strong metal grater will work wonders. I like one that sits over a bowl versus a box grater. (Chicken “Soup” Bake, pg. 60)
5. CUTTING GLOVES: If using a grater or
mandoline, wearing these gloves prevents any cuts.
6. E-Z BOARD DISPOSABLE PLASTIC CUTTING BOARDS:
Short on space for Pesach gear? Forgo heavy cutting boards and use disposable ones instead. It comes in a roll with a builtin cutter and is ideal for easy clean up.
7. SALAD SAC SALAD KEEPER: This handy cotton bag keeps cut greens fresh, especially romaine prepared for the Pesach seder.
8. BAMBOO SPOON SET: A durable set of
wooden spoons is crucial. Bamboo ones are the best because they last.
9. Y-PEELER: Swiss Y-peelers are extremely
sharp and easy to use, making peeling a lot of potatoes or apples much more convenient. They come in different colors for kashrut organization.
10. WILTON DISPOSABLE COUNTER COVERS: These
paper counter covers are an easy way to keep your counters clean while cooking in the kitchen. The corners peel and stick to keep them in place.
11. WILTON DISPOSABLE PIPING BAG + TIP SET:
Each piping bag in this set comes with the tips already inside and the entire thing is meant to be disposable. (Pineapple Carpaccio with Coconut Cream, pg. 77)
JUDAICA GADGETS UVTUVO O WASHING CUP & ELEVATE KIDDUSH CUP & TRAY SET: Uvtuvo is a brand dedicated to producing innovative, modern and sleek multipurpose Judaica items. The stainless steel washing cup can also be used as a vase and the kiddush cup can be used as a tea light holder. $140 for washing cup, $160 for kiddush cup www.uvtuvo.com BREAKING FREE ARTISTIC HAGGADAH: Compiled by Judaica artist Yaeli Vogel, this beautiful hardcover Haggadah features Yaeli’s unique paintings, commentary and English translation, truly bringing the story of the Haggadah to life. It’s set in a box with touches of gold foil lettering throughout, making it truly a work of art. $180 www.yaelivogel.com
MICHAEL ARAM POMEGRANATE SEDER PLATE: This gold enameled seder plate adds a modern, elegant touch to your tablescape. Designed with the signature Michael Aram pomegranate theme. $165 www.michaelaram.com
LE CHATEAU WINE DECANTER: A crystal decanter is the perfect addition to any holiday table, ensuring the cleanest drinking experience. We love this one for its elegance, good quality and price. $42 www.amazon.com
CAZENOVE JUDAICA SEDER PLATE: This set of 10 disposable Seder plates is perfect for making any kid feel part of the Seder. They are beautifully decorated and practical. $1.99 www.cazenovejudaica.com
CARVING SET IN GIFT BOX: Cutco’s high-carbon, stainless steel carving set is perfect for slicing roasts, chicken and even fruit and some vegetables. It’s available in three colors (pearl white, classic and red) and comes with a lifetime of free sharpening by Cutco. $177 www.cutco.com
OTHER ESSENTIALS FOR A SUCCESSFUL SEDER TUSCANY CLASSICS 18-PIECE MIXED GLASS SET: This crystal set is the perfect collection to have on hand for Pesach. It includes six champagne flutes, six white wine glasses and six red wine glasses, making it the perfect variety. $149.95 www.lenox.com
LODGE CAST IRON PAN: Perfect for getting the perfect sear on steaks, browning chicken and cooking fish. The cast iron pan also works as a wonderful option for kugel and shakshuka. $100 Lodge Cast Iron Fry Pans, Set of 3, $22 for a single 9-inch skillet www.lodgemfg.com
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BASICS
Almond Hummus Basic Meat Sauce
Sweet and Sour Sauce
Roasted Shallot Mayo
Egg Noodles
Wooden platters hand crafted by @gracespaintings
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BASICS
Balsamic Citrus Dressing (Recipe in salad section, pg. 27)
Rorie's Creamy Dressing (Recipe in salad section, pg. 27) CrĂŞpes
Hazelnut Butter
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BASICS
Sweet and Sour Sauce
Roasted Shallot Mayo
Yields: 2½ cups
Yields: 2 cups RECIPE BY SHIFRA KLEIN 5 shallots, peeled and halved 2 tablespoons oil 1 teaspoon kosher salt 1 tablespoon honey 1 tablespoon vinegar 1 cup mayonnaise Preheat oven to 400°F. Place shallots on a baking sheet. Drizzle with oil and season with salt. Toss to combine and roast for 25 minutes. Let cool. Blend shallots with honey, vinegar and mayonnaise until smooth. Cover and refrigerate for up to 1 week.
Almond Hummus Yields: 2 cups RECIPE BY SHIFRA KLEIN 2 cups slivered almonds 4 cloves garlic or 1 large shallot ½ cup olive oil Juice of 1 lemon 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper Bring a small pot of water to boil. Add almonds and garlic or shallot and boil until almonds are fork tender, about 30 minutes. Strain and reserve 1 cup of liquid. Blend almonds, garlic or shallot, oil, lemon juice, salt and pepper. Add up to 1 cup of reserved cooking liquid until desired consistency is reached. Cover and refrigerate for up to 1 week.
RECIPE BY NAOMI NACHMAN
Basic Meat Sauce Serves: 8 RECIPE BY SHIFRA KLEIN ⅓ cup olive oil 1 large Spanish onion, finely diced 1 teaspoon kosher salt, plus more to taste ½ teaspoon freshly ground black pepper 2 carrots, grated 3 stalks celery, finely diced 1 jalapeño, finely diced 3 cloves garlic, minced 1 pound ground beef, veal or lamb 3 tablespoons tomato paste 2 cups red wine 2 cups chicken broth, beef broth or water Add oil to a large pot set over medium heat. Add onions and cook until slightly caramelized and softened, but not fried, about 5-7 minutes. Season with salt and pepper. Add carrots, celery, jalapeño and garlic and sauté over medium-low heat for another 10 minutes, stirring frequently, until vegetables soften. Add meat and raise heat to medium-high to brown. Add tomato paste and cook for 10 minutes, until completely incorporated. Deglaze the pot with wine, picking up any brown bits with a wooden spoon. Bring to a boil and add broth; cook over low heat for 25 minutes. Season with additional salt, if needed. Cover and refrigerate for up to 1 week or freeze for 2 months.
3 tablespoons oil 1 large onion, diced 2 cloves garlic, minced 4 carrots, peeled and sliced into rounds 1 cup ketchup ¾ cup brown sugar ⅛ teaspoon cinnamon 1 (14-ounce) can pineapple chunks, with the liquid Kosher salt and freshly ground black pepper, to taste Heat oil in a large sauté pan set over medium heat. Add onions and garlic; sauté until softened, about 5-7 minutes. Add carrots and sauté for another 2 minutes. Add ketchup, brown sugar, cinnamon, pineapple chunks and 1 cup of reserved pineapple liquid. Bring sauce to a boil, then reduce heat and simmer for 5-10 minutes until the sauce thickens. Season with salt and pepper to taste. You can blend the sauce if you’d like a smooth consistency. Cover and refrigerate for up to 2 weeks.
Basic Crêpes Yields: 6 crêpes RECIPE BY NAOMI NACHMAN 6 eggs 3 tablespoons potato starch ½ teaspoon kosher salt ½ cup water
Hazelnut Butter Yields: 3 cups RECIPE BY SHIFRA KLEIN 2 cups peeled hazelnuts 6 ounces bittersweet chocolate ¼ cup extra-virgin olive oil 1 teaspoon kosher salt Preheat oven to 350°F. Toast hazelnuts on a baking sheet until lightly golden brown and fragrant, about 5 minutes. Microwave chocolate in a glass bowl in 30-second intervals or melt using a double boiler. Blend toasted hazelnuts in a food processor or blender until it resembles nut butter, about 5 minutes (varies depending on blender or processor used). Add chocolate, olive oil and salt; blend until smooth. Cover and refrigerate for 2 months.
Combine all ingredients and beat well with a hand mixer or stand mixer fitted with a whisk attachment. Heat greased crêpe pan and pour enough mixture just to cover the bottom, about ⅓ cup. Tilt pan to spread evenly. Once crêpe has set and cooked through, transfer to a plate to cool. Repeat until batter is finished. Cover and refrigerate for up to 1 week. To make noodles: Roll 3 cooked crêpes at a time into a tight roll; cut into slices, about ¼-inch wide.
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Heart.works
e t n e m Ve ra o n a i l I ta
Extravergine Olio D’Oliva
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SALADS BY RORIE WEISBERG PHOTOGRAPHY BY SCHNEUR MENAKER PESACH IS THE IDEAL TIME TO GET CREATIVE WITH SALADS AND UTILIZE THE PLETHORA OF EXCITING, VIBRANT PRODUCE OPTIONS THAT ADD POPS OF COLOR AND TONS OF NUTRITION TO YOUR PESACH MENU. THE SALADS I SHARE BELOW ARE TRIED AND TRUE RECIPES THAT I HAVE BEEN SAVING TO SHARE FOR A SPECIAL OCCASION; THE PESACH ISSUE OF FLEISHIGS WAS THE PERFECT SPOT.
Golden Beet and Blood Orange Citrus Salad
THIS SALAD IS SO VERSATILE. YOU CAN MIX IT UP BY USING RED BEETS INSTEAD OF GOLDEN AND ANY VARIETY OF ORANGE IF YOU CAN’T FIND BLOOD ORANGE. FEEL FREE TO SERVE OVER GREENS FOR A HEARTIER SALAD.
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SALADS
Roasted Vegetable Bistro Salad HAVING ROASTED VEGETABLES ON HAND IS ESPECIALLY IMPORTANT ON PESACH, WHEN THERE ARE SO MANY MEALS TO THROW TOGETHER. THIS IS AN EASY WAY TO ENSURE THAT YOU CAN HAVE A DELICIOUSLY FILLING SALAD IN NO TIME FLAT. JUST PREPARE THE ROASTED VEGETABLES AHEAD OF TIME AND ASSEMBLE THE SALAD RIGHT BEFORE SERVING.
PUT SOME COLOR INTO YOUR MIX. MIXED, NOT STIRRED. MARCH 2020
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SALADS
Spaghetti Squash Coleslaw AN UNEXPECTED WAY TO USE SPAGHETTI SQUASH TO CREATE A UNIQUE AND SATISFYING SALAD. YOU CAN COOK AND SHRED THE SPAGHETTI SQUASH IN ADVANCE AND ASSEMBLE THE SALAD RIGHT BEFORE SERVING. IF SPAGHETTI SQUASH IS NOT YOUR THING, SIMPLY USE GREEN CABBAGE IN ITS PLACE FOR A MORE CLASSIC TAKE ON COLESLAW.
JUST CALL IT SQUASLAW.
1 medium spaghetti squash 1 cup shredded carrots 1 cup shredded purple cabbage 3-4 Israeli pickles, diced ⅓ cup Rorie’s Creamy Dressing (recipe follows) 2 tablespoons pickle juice
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Preheat oven to 375°F. Cut spaghetti squash in half and remove seeds. Place squash halves, cut-side down, on a baking sheet lined with parchment paper. Roast for 35 minutes. Flip squash halves over and let cool completely. Use a fork to shred spaghetti squash. Do not refrigerate the squash before shredding. Add shredded spaghetti squash to a large bowl with carrots, cabbage, pickles and dressing; toss to combine. Serve immediately.
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SALADS
ROASTED VEGETABLE BISTRO SALAD Serves: 8 1 eggplant, cubed 1 butternut squash, peeled, seeded and cubed 2 cloves garlic, minced 2 tablespoons olive oil, divided 3 teaspoons kosher salt, divided 3 beets, peeled and diced 6 cups arugula and/or baby spinach 3 cups romaine lettuce, thinly sliced 5 baby yellow peppers, thinly sliced 4 button mushrooms, thinly sliced 3 tablespoons pecans, chopped
RORIE’S CREAMY DRESSING Yields: 2½ cups RECIPE BY RORIE WEISBERG This creamy dressing is a wonderful staple that can go way beyond slaw. Use it as a dip for oven-baked fries, in place of mayonnaise in tuna and even drizzled over pulled beef. I always double or even triple this recipe — it’s a major crowd pleaser. 2 eggs, room temperature 2 cups olive oil or avocado oil ¼ cup apple cider vinegar ½ tablespoon garlic salt ½ tablespoon kosher salt 1 teaspoon freshly ground black pepper In the bowl of a food processor fitted with the “S” blade, beat eggs at medium speed for 3-5 minutes. While machine is running, add oil in a steady stream through the feed tube and continue to beat until a thick mayonnaise is formed. With the food processor on medium-low speed, drizzle in apple cider vinegar and mix until incorporated. Add garlic salt, salt and pepper; pulse 2-3 times until incorporated. Add 1-4 tablespoons water, 1 tablespoon at a time, until desired texture is reached. This dressing can be refrigerated in an airtight container for up to 1 week.
GOLDEN BEET AND BLOOD ORANGE CITRUS SALAD Serves: 6 3 golden beets, cubed 1½ teaspoons kosher salt, divided 2 blood oranges, peeled, supremed and diced ¼ cup roasted walnuts, chopped 2 tablespoons walnut or avocado oil Juice of 1 orange Preheat oven to 425°F. Spread beets in a single layer on a greased baking sheet and season with 1 teaspoon salt. Cover with foil and cook for 30 minutes; uncover and roast for another 10 minutes. Let cool completely. To assemble the salad, place beets, blood oranges and walnuts in a large bowl. Drizzle oil, orange juice and remaining ½ teaspoon salt over and gently toss to combine. Serve immediately. If preparing in advance, keep all components separate and mix right before serving.
Balsamic Citrus Dressing: 3 tablespoons balsamic vinegar 3 tablespoons orange juice 3 tablespoons extra-virgin olive oil Juice of ½ lime 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley Kosher salt and freshly ground black pepper, to taste Preheat oven to 450°F. Grease 2 baking sheets. Add eggplant and butternut squash to a baking sheet and toss with garlic and 1 tablespoon olive oil. Sprinkle with 2 teaspoons salt and toss to coat. Add beets to another baking sheet. Drizzle with remaining tablespoon olive oil and season with remaining teaspoon salt. Toss to coat and cover beets with foil. Roast vegetables for 30 minutes, until eggplant just begins to char and squash is tender. Uncover beets and continue cooking until beets are fork tender, about another 10-15 minutes. Allow all vegetables to cool completely. Add greens and lettuce to a large salad bowl or serving platter. Arrange eggplant, butternut squash, beets, peppers and mushrooms on top. In a separate bowl, add all dressing ingredients and whisk well to combine. Drizzle over salad and toss to coat. Top with pecans.
Rorie is a health coach certified in integrative nutrition, a recipe developer, creator of Rorie’s Dough Mixes and founder of Full ‘N Free, LLC. She lives in Monsey, NY with her husband and four children. To learn more about Rorie and her dough mixes, recipes, programs and services, visit www.fullnfree.com and @fullnfree on Instagram. MARCH 2020
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BACK POCKET
One Recipe:
Endless Options
S
BY SHIFRA KLEIN
imple baked sweet potatoes will change your Pesach cooking game. Surprising, right? Sweet potatoes are
the ultimate staple ingredient to have on
hand and can be transformed into a plethora of options, from a dinner side in its simplest form or elevated into a velvety purée, a great appetizer like sweet potato hummus or stuffed with meat sauce for a fast Chol Hamoed taco-style dinner. You can even turn it into a delectable pie for the perfect sweet ending to a holiday meal. In order to get the most out of this root vegetable, I urge you to go organic. When cooking simply, you want the ingredients to shine, so it’s crucial to utilize the best quality available. When it comes to the humble sweet potato, the non-organic version pales in comparison to the creamy, smooth, sweet and starchy texture of the organic variety. I would also recommend introducing Korean (purple skin, white flesh) sweet potatoes. When it comes to adding that starchier texture to items like purées and pies, the Korean variety adds a one-of-a-kind
SWEET POTATO PIE Serves: 8 I served this pie on Shabbos during the year and my family felt it was better than the year-round chometz version of sweet potato pie. I credit its success to the addition of a Korean sweet potato and the extra step of puréeing the mix in the food processor — it really makes a difference. You can even use an immersion blender. Note: There are many brands that offer nut-based crusts or gluten-free potato starch-based crusts. If you don’t use these products, you can easily omit and bake pie in a glass pie dish or 8x8-inch baking pan. 1 kosher for Pesach graham cracker crust, optional 3 Roasted Sweet Potatoes, peeled 1 roasted Korean sweet potato (follow same method), peeled 5 large eggs 3 tablespoons sugar 3 tablespoons brown sugar 1 teaspoon kosher salt
½ cup canned coconut milk ½ teaspoon cinnamon, optional 1 teaspoon vanilla extract, optional Preheat oven to 375°F. Place graham cracker crust on a baking sheet, if using. Add sweet potato flesh, eggs, sugar and brown sugar to a food processor or blender and blend until creamy and silky smooth. Add salt and coconut milk and blend until incorporated. Add cinnamon and vanilla, if using. Pour into crust or pie dish and bake until center is completely set, about 45 minutes.
creaminess, especially on Pesach when ingredients are somewhat limited.
BASIC ROASTED SWEET POTATOES Serves: 6 Simple wins here. A single ingredient recipe that will please any sweet potato lover. This recipe is all about the quality of the sweet potato and cooking it right, which doesn’t require much. 6 organic sweet potatoes Preheat oven to 400°F. Prick sweet potatoes with a fork and place on a baking sheet. Bake for 35-45 minutes, until some natural syrup starts releasing from the sweet potatoes and they are fork tender. Let cool slightly before slicing in half. Eat as is or use in one of the recipes here.
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BACK POCKET SWEET POTATO PURÉE Serves: 8 This velvety purée is a simple side that pairs perfectly with the braised lamb ribs in our butcher’s cut section. It’s the perfect light, creamy side to cut through the richness of the ribs. 3 Roasted Sweet Potatoes, peeled 1 roasted Korean sweet potato (follow same method), peeled ½ cup canned coconut milk 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper Add sweet potato flesh, coconut milk, salt and pepper to a food processor or blender and blend until really creamy and silky smooth. Cover and refrigerate for up to 3 days. To reheat, pour purée into a saucepan over medium heat. Add a few tablespoons of broth or more coconut milk to thin out as needed.
SWEET POTATO HUMMUS Serves: 8 We love serving dips on Shabbos and Yom Tov and a meal is never complete without hummus. This completely unexpected take on hummus is sure to be a crowd pleaser. Serve with vegetable sticks for a delicious snack. 2 cups Sweet Potato Purée 1 cup Almond Hummus (pg. 20) Extra-virgin olive oil, for serving Kosher salt and freshly ground black pepper, for serving Blend together until smooth. Drizzle with olive oil and season with salt and pepper to taste.
MEAT SAUCESTUFFED SWEET POTATOES Serves: 6 This dish is inspired by our meal at Rodchenko, a charming bistro that we visited in the Marais district in Paris. The sweet potato serves as the perfect base for our basic savory meat sauce, a great recipe to add to your menu as all the components can be made in advance.
6 Roasted Sweet Potatoes 3 cups Basic Meat Sauce (pg. 20) ½ cup Roasted Shallot Mayo (pg. 20) 2 scallions, finely chopped, for garnish Preheat oven to 425°F. Slice sweet potatoes in half lengthwise and place on a baking sheet. Scoop out 2 tablespoons of flesh from each sweet potato half and reserve for another use. Fill with meat sauce. Cook for 10 minutes. Top with Roasted Shallot Mayo and chopped scallions.
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BACK POCKET
BY SHIFRA KLEIN I met with our editor Elisheva Taitz in late January to discuss the upcoming Pesach issue. When I mentioned my idea of highlighting sweet potato, she shared the hottest root vegetable trend — sweet potato toasts — and I knew we HAD to put our own spin on it. Once you slice the sweet potatoes and roast them, skin intact, they become a vehicle for a multitude of toppings, just like the toast trend of yesterday — avocado toast. Sweet potatoes are so versatile and pair with both sweet and savory preparations. While we sliced the sweet potatoes lengthwise into planks, slicing the sweet potatoes width-wise on the diagonal can make really cute bruschetta-like slices.
SWEET POTATO TOASTS Yields: 12 toasts 3 large organic sweet potatoes 2 tablespoons grapeseed oil Preheat oven to 400°F. Using a sharp knife, slice sweet potatoes lengthwise to form ¼-inch planks. Place in a single layer on a greased baking sheet. Brush sweet potato planks with oil. Roast until sweet potatoes are golden brown and mostly fork-tender, about 25 minutes. Flip sweet potatoes and roast for an additional 5-10 minutes. Let cool. Serve with your favorite toppings.
TOPPING IDEAS: Chocolate hazelnut spread or almond butter + sliced bananas + chia seeds Silan + chopped dark chocolate + toasted almonds + sea salt Mashed avocado + tomatoes + sliced jalapeño + microgreens + flaky salt Meat sauce + fried egg
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BACK POCKET
CHIA SEEDS:
KOSHER NOTE
Chia seeds in their raw form are completely kosher for Pesach. According to the OU, chia seeds aren’t considered kitniyot, but may require extra checking. The CRC states that chia seeds in their raw (unroasted) form, without any added ingredients, can be eaten on Pesach without a hechsher at all. In any other form, like flour, a hechsher and Pesach distinction is necessary. The Star-K states that if you are purchasing chia without a hechsher for Pesach, purchase from a brand that doesn’t process any grains.
THROWBACK RECIPE: CHIA PUDDING Back in our September health-minded “Annual Handbook” issue, we featured the most incredible chia pudding shared by the talented Rivki Rabinowitz. They can easily be made for Pesach; all they require are any form of milk (almond and coconut alternatives also work), any sweetener (like honey or maple syrup) and optional added flavorings (vanilla extract or cocoa powder). Chia pudding makes for a great breakfast or anytime snack. Combine ¼ cup chia seeds, 1 cup milk of choice and 1 tablespoon unsweetened cocoa powder. Divide in airtight containers. Cover and refrigerate for a few hours or overnight. Enjoy chilled. Top with bananas, berries, yogurt or whipped cream.
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SEASONAL SIDES
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SEASONAL SIDES
AVNER
Use what you have to itsgreatest potential.
GUZMAN By Elisheva Taitz
C
hef Avner Guzman was born in Venezuela and is a classically-trained chef from Le Cordon Bleu in Paris, France. His knowledge of global cuisine spans Asian, Spanish, South American, French and more. After leading Shifra and Shlomo on an epic food crawl last month in Paris, Chef Guzman explained how inspired he is by — more than meat — fresh produce, where there is so much opportunity to allow the ingredients to shine. Chef Guzman contributed to the Pesach issue last year with a simple yet elegant salmon tartare and when we heard he was going to be in town during the Pesach shoot this year, we knew it was meant to be. Since his availability was on short notice, Avner made a quick pit stop at Gourmet Glatt. When he arrived at the Fleishigs test kitchen with one bag in tow and only a few hours until his flight to Paris, we weren’t sure what he was going to create. A short time later, we were blown away by the plates before us, as if they came straight out of an all-star restaurant kitchen. Besides for his calm nature and ability to delicately delegate, Chef Guzman’s precision and technique in elevating the simplest of ingredients were a wonder to watch. Follow Chef Avner’s adventures on Instagram @guzmannerwin.
Be ins
pired.
e s i v o r p m I MARCH 2020
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MUSHROOM VELOUTÉ With Fresh Spring Vegetables and Sous Vide Egg
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Serves: 4 Though the perfect sous vide egg takes a lot more time to cook than poaching, soft boiling or frying, it is well worth the wait. ¼ cup + 2 tablespoons extra-virgin olive oil, divided 4 cloves garlic, thinly sliced 6 shallots, diced 2 (8-ounce) packages assorted mushrooms (we used cremini, baby bella and shiitake) 1½ teaspoons kosher salt, divided, plus more to taste ¾ teaspoon freshly ground black pepper, divided, plus more to taste 1-1½ cups non-dairy milk 1 (3-ounce) package enoki mushrooms 3 tablespoons potato starch Assortment of raw radishes and beets Fresh parsley or dill, leaves only, for garnish Sous Vide Egg (pg. 38) Balsamic Caramelized Shallots (recipe follows) Crispy Beef Fry, optional (recipe follows) Heat ¼ cup oil in a sauté pan over medium-high heat. Add garlic and fry until golden brown and crispy. Transfer to a paper towel-lined plate with a slotted spoon. Add remaining 2 tablespoons oil, shallots and mushrooms; sauté until softened and lightly caramelized, about 10 minutes. Season with 1 teaspoon salt and ½ teaspoon pepper. Transfer to a blender with 1 cup non-dairy milk and blend until creamy and silky smooth. Add up to another ½ cup milk, 1 tablespoon at a time, until desired consistency is reached. Season to taste, if necessary. Set aside. Lightly dust enoki mushrooms in potato starch and fry until golden. Transfer to a paper towel-lined plate and immediately season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Thinly slice beets and radishes on a mandoline. For an elegant presentation, use metal piping tips to cut circles out of the vegetables. Divide the velouté into bowls and place a sous vide egg in the center. Arrange the balsamic shallots, raw radishes and beets, fried garlic slices, beef bacon (if using) and fried enoki mushrooms around the egg. Garnish with fresh herbs.
: s ip T s ’ r e n v Chef A Know your ingredients. When cooking with mushrooms, never soak them in water. Mushrooms are extremely absorbent and naturally let out moisture during the cooking process, so they will become water-logged if soaked. Brushing them with a damp cloth is all that’s needed to clean them. Additionally, because salt draws out moisture, try to refrain from seasoning mushrooms early on in the cooking process. Wait until the end and then season with abandon! Safety first. Place a damp dish towel or paper towel under your cutting board to prevent the board from moving around while chopping. Also, always make sure you are working with sharp knives. A dull knife is far more dangerous than a sharp one. Improvise in the
kitchen. For this dish, Avner found metal piping tips and used them to cut circles out of thinly sliced radishes and beets. Yes, a julienne cut with a sharp knife would have worked out just fine, but Avner feels strongly about having fun in the kitchen and doing the unexpected.
Use what you have to the greatest potential. A sous vide machine is not just for meat. We’ve never had a more perfect egg than the one that was prepared in the sous vide. Additionally, use all of your produce fully. For instance, don’t throw away those beet greens or carrot tops; use them to
make a delicious pesto. In the dish Avner prepared, he used different varieties of mushrooms, both as a silky purée and a fried garnish. Be inspired. Spring is all about an abundance of fresh produce. You don’t have to grow your own vegetables or even live near a farmers’ market to be inspired. Walk the produce aisles of your local supermarket and gain inspiration there. A good meal doesn’t have to involve expensive ingredients and complicated technique.
Crispy Beef Fry: Lay strips of beef fry in a single layer in a cold pan. Turn heat on to medium and cook until crisp, about 3-4 minutes. Flip and cook for an additional 2 minutes. Repeat as necessary. Use remaining fat in place of oil in salad dressing or for roasting vegetables.
Balsamic Caramelized Shallots ¼ cup olive oil 4 shallots, sliced 1 teaspoon kosher salt 2 tablespoons balsamic vinegar 2 tablespoons sugar
Heat oil in a sauté pan over medium heat. Add shallots and salt; sauté until golden, about 12 minutes. Add balsamic and sugar. Cook another few minutes, until sugar is caramelized.
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PERFECT SOUS VIDE EGGS
Set sous vide machine to 148°F. Lower eggs into water and cook for 1 hour.
Sous Vide:A Breakdown Y ears ago, sous vide cooking was reserved for the most high-end commercial kitchens. Today, you can purchase a sous vide machine that is as compact as an immersion blender and just as easy to use. Pesach is a wonderful opportunity to try out sous vide cooking as it ensures perfect fish, chicken, eggs and meat every time, thereby easing the pressure of cooking.
Sous vide literally means “under vacuum” in French. It refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath with a device that keeps the temperature of the water steady throughout the entire cooking process. This technique produces precise results that are impossible to
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achieve through any other cooking method. The advantage of sous vide cooking is the precision. The disadvantage is the searing or roasting that needs to be done once food is cooked through in the sous vide. The Anova Precision Cooker is compact enough to fit in a drawer and is a reliable machine that has the added perk of being able to be set without the app, making it perfect for those who are not technologically savvy. It easily clips into any container or pot. $199 www.anova.com The Joule Sous Vide by Chef Steps is even smaller and sleeker, but only operates via an app. $250 www.amazon.com
Mellow offers some revolutionary perks, all with 30 seconds spent on its app. It’s known for its cooling system, which keeps food as cold as it would be in your fridge. This allows you to put in a few eggs or steak in the morning, leave the house and set it to be cooked to perfection by evening without worrying about spoiled food. It comes with a built-in container, which means it can’t be stored as compactly as other sous vide machines on the market. Mellow comes with a one year warranty and 20 bags are included with purchase. $399 www.cookmellow.com
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“Now that the Cabernet vines have grown older and our knowledge has improved, one can say that the Cabernet Sauvignon Reserve is reaching new heights every year.� Golan Flam, Winemaker
Product of Israel
SIDES
ZUCCHINI CAULIFLOWER KUGEL Serves: 4-6 RECIPE BY NAOMI NACHMAN I am always looking for interesting ways to use ingredients, which is what I did with cauliflower rice and spiralized zucchini, the trendiest vegetables as of late. They come together in a delicious kugel, so simple yet elegant enough to serve at the Seder or any holiday meal. 6 tablespoons vegetable oil, divided 2 onions, thinly sliced 2 zucchini, spiralized 4 eggs ½ cup almond flour 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons kosher salt 2 (14-ounce) bags cauliflower rice, defrosted and squeezed dry with a kitchen towel Preheat oven to 400°F. Add 2 tablespoons oil to a large sauté pan and heat over medium heat; add onion and sauté until softened, about 10 minutes. Add remaining ¼ cup oil, zucchini, eggs, almond flour, garlic powder, onion powder, salt and cauliflower rice to a large bowl; mix to combine. Spray an 8x8-inch pan with nonstick cooking spray and pour in batter. Bake for 1 hour and 20 minutes, then broil until top is golden, about 3-5 minutes.
MEATY EGGPLANT MOUSSAKA Serves: 8-10 RECIPE BY SHIFRA KLEIN This is a lighter take on moussaka, a Middle Eastern dish that is traditionally topped with mashed potatoes. 2 medium eggplants ¼ cup olive oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 3 cups Basic Meat Sauce (pg. 20) 1 cup Almond Hummus (pg. 20) ⅓ cup finely chopped slivered almonds Fresh herbs, for garnish 40
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HERBED CAULIFLOWER RICE Serves: 6 RECIPE BY SHIFRA KLEIN Preheat oven to 400°F. Thinly slice eggplants lengthwise and lay on a baking sheet. Brush eggplant with oil and season with salt. Roast until slightly golden brown, about 15-20 minutes. Place 1 cup of meat sauce on the bottom of a 9-inch baking dish. Top with eggplant, almond hummus and meat sauce, layering until everything is finished, with meat sauce as the top layer. Top with chopped almonds. Cook for 20 minutes. Serve with fresh herbs.
Cauliflower rice is all the rage and comes together in no time as a no-brainer side dish. Note: If using frozen cauliflower rice, don’t defrost it beforehand. When added to the pan frozen, it will cook quickly in the stock. If it’s defrosted first, it will become slightly mushy. 1 onion, thinly sliced 2 tablespoons olive oil 1 teaspoon kosher salt, plus more to taste 1 (14-ounce) bag cauliflower rice 1¼ cups chicken stock 1 cup fresh dill, finely chopped ½ teaspoon freshly ground black pepper Heat oil in a sauté pan over medium heat. Add onions and salt and cook until onions begin browning, about 15 minutes. Lower heat and sauté for an additional 15 minutes, stirring every so often to prevent onions from sticking to the pan. Add cauliflower rice to pan and sauté for 2 minutes. Add chicken stock and raise heat to high to bring stock to a boil. Lower heat to a simmer and cook for 10 minutes. Add more salt, as needed. Remove from heat. Stir in dill and black pepper. Serve warm.
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CAULIFLOWER PURÉE Serves: 4 RECIPE BY GABE GARCIA Adapted from www.kosher.com
This purée is unlike any we have ever made or tasted. Unlike a typical purée, Gabe cooks the vegetables in oil, confitstyle, to give them an intensely rich flavor. Serve under steak or fish for a sophisticated plate or top with some garnishes, like an onion relish, for a side dish your guests will love. Note: Use a combination of vegetable oil and olive oil for the best results in flavor and texture. Almond, walnut, grapeseed and avocado oil are all good substitutes for vegetable oil. 42
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1 head cauliflower (or a 24-ounce bag frozen) Peel of 1 lemon, cut into strips (reserve the lemon for another use) 3-4 cups oil Kosher salt, to taste Caramelized Onion Relish, for garnish Add cauliflower to a pot with 3 strips of lemon peel and cover with oil; set over low heat. Cover pot. Slowly raise heat until oil lightly bubbles. Cook until fork tender, about 10-18 minutes. Remove with a slotted spoon or strainer, reserving about ¼ cup leftover oil for the purée. Reserve remaining oil for roasting vegetables or searing steak. Add cauliflower to a blender and blend until smooth. Slowly add just enough reserved oil to smooth out the purée. Season with salt to taste.
CARAMELIZED ONION RELISH Yields: 1 cup RECIPE BY GABE GARCIA 2 tablespoons oil 4 cups sliced onions ½ teaspoon kosher salt ½ cup toasted hazelnuts, finely chopped ½ cup golden raisins Add oil to a sauté pan over medium heat. Add onions and sauté for 15-25 minutes, stirring occasionally, until caramelized. Set aside to cool. Rehydrate raisins in boiling water for 10 minutes, then strain and finely chop. Finely chop the sautéed onions and combine with raisins and hazelnuts.
Chef Gabe Garcia is the head chef of Tierra Sur at Herzog Wine Cellars, California’s premier fine-dining kosher restaurant. With delicious combinations of beautifully presented ingredients, Chef Gabe has raised the bar for kosher dining. As a Southern California native, Chef Gabe has developed a deep respect for local agriculture. Using only fresh, locally-sourced ingredients for a true farm-totable experience, Chef Gabe is known for his bold dishes of American-inspired cuisine. Chef Gabe has traveled the nation for public and private events, adding a five-star touch to every meal. He currently hosts the show “Under the Hood” and “Skillet” on Kosher.com and delights fans with his culinary art, a wide range of seasonal recipes and tricks of the trade. w w w.f leishigs.com
SOUPS
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SOUPS
A good soup can truly make a meal. In fact, we decided to feature soups that can be meals unto themselves, because there are so many meals over Pesach. A soup is so versatile and the best make-ahead menu item that freezes better than anything. One of the greatest soups to make ahead is a basic chicken soup. Once you’ve made a pot of this Jewish Penicillin, strain the stock and you have a building block for so many recipes, like Pesach Pho. Lately, in the Fleishigs test kitchen, we use leftover chicken soup to create
SLOW COOKER MEAT AND CABBAGE SOUP
This soup is an excellent freezer-friendly dish that can be made ahead of time and is a great alternative to cholent for Shabbat day. It’s also a great hearty meal to serve on erev Pesach when you’re in need of a filling meal to prepare for the long Seder night ahead.
a variety of vegetable soups, from chunky to creamy — both can be equally hearty. You can literally make any creamy soup by combining 4 cups of vegetables (lightly sautéed for added flavor) with 4 cups of strained chicken soup.
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PESACH PHO Serves: 4 RECIPE BY NAOMI NACHMAN
SLOW COOKER MEAT AND CABBAGE SOUP Serves: 8-10 RECIPE BY NAOMI NACHMAN 2 tablespoons oil 3 pounds flanken 2 (28-ounce) cans crushed tomatoes 1 large onion, sliced 2 (14-ounce) bags shredded white cabbage, or 1 head cabbage, shredded 1 cup brown sugar 1 cup lemon juice 1 teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper, plus more to taste Heat oil in a large, heavy-bottomed pot over medium-high heat. Sear flanken for 2-3 minutes per side, until meat releases from the pot. Transfer meat and juices to a large slow cooker and set to high. Add tomatoes, onions, cabbage, sugar, lemon juice, 4 cups of water, salt and pepper. Cook for 8 hours or overnight. Shred meat into bitesized pieces and add back to soup. Season with more salt and pepper to taste.
Pho is not the type of dish many would associate with Pesach. Besides for the traditional flavorings of sesame and soy, both of which are kitniyot and therefore not kosher for Pesach for many, pho is not complete without noodles. However, packaged kosher for Pesach egg noodles are now readily available or you can make your own out of Naomi Nachman’s crêpes. Don’t be alarmed by the use of raw meat, it’s cut so thin that when the hot soup is poured over, it is cooked à la minute. Note: Coconut Secret brand of coconut aminos is a wonderful alternative to soy sauce and is all-natural. This particular brand, certified under the Star-K, does not require a Pesach designation. It’s an excellent stand-in if imitation soy sauce cannot be found. 1 teaspoon olive oil 3 cloves garlic, minced 1 teaspoon minced fresh ginger ½ teaspoon cinnamon 2 (32-ounce) containers Manischewitz beef or chicken broth (or homemade) 1 tablespoon coconut aminos or kosher for Pesach soy sauce ½ teaspoon Sriracha, optional 10 shiitake mushrooms 1 pound New York boneless strip steak, frozen for 1 hour Kosher salt and freshly ground black pepper, to taste 1 (12-ounce) package kosher for Pesach medium egg noodles, prepared according to package directions or 1 recipe Basic Crêpes (pg. 20), thinly sliced to form noodles 3 scallions, chopped or thinly sliced 2 heads baby bok choy, halved Julienned daikon radish, for garnish Sliced lime, for garnish Fresh mint or cilantro leaves, for garnish Red chili peppers, sliced, for garnish, optional
LET MY PEOPLE PHO.
Add olive oil to a large soup pot over medium-high heat. Add garlic and ginger and sauté until fragrant, about 2 minutes. Add cinnamon and sauté 1 more minute, just until cinnamon is incorporated. Add broth, coconut aminos or soy sauce and Sriracha, if using. Bring soup to a boil, then reduce heat to low and simmer for 20 minutes. Season with salt and pepper to taste. While soup is simmering, slice shiitake mushrooms and discard stems. Remove meat from the freezer and slice as thinly as possible. In large individual serving bowls, divide noodles, mushrooms, meat, scallions and bok choy. Pour boiling hot soup into bowls and serve immediately. Garnish with radish, lime, fresh herbs and chili pepper, if using.
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BEET MAGIC CHICKEN SOUP Serves: 12 RECIPE BY SHLOMO KLEIN
For those of you who follow along on Instagram (@fleishigsmag), you are likely to have met the viral sensation that is my mother’s magic beet trick. For years, this was her secret recipe to achieve a golden-hued soup traditionally associated with the perfect chicken soup. After sharing the tip one Friday afternoon, I was surprised at how fast and far it took off. Hundreds of people have used this trick to great success. It is a traditional chicken soup, no major frills, but the combination of vegetables, the use of chicken breast (which makes for a clearer soup) and of course the addition of the beet creates a magical comforting bowl of goodness. In the initial stages of cooking, the soup will turn slightly pink as the beet seeps into the soup. As the soup continues to cook, however, the color will turn a deep, rich golden yellow.
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3 skin-on, bone-in chicken breasts 4 carrots, peeled 3 zucchini, cut into chunks 1 onion 3 stalks celery 1 parsnip 1 beet peeled 2 cloves garlic 1 small bunch parsley 1 small bunch dill 3 teaspoons kosher salt, plus more to taste Place all ingredients into an 8-quart pot. Cover with cold water and bring to a boil. Lower heat to a simmer and cook with a tilted lid for 2 hours. Remove vegetables and chicken for a smooth broth. Serve as is or with noodles.
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FISH
BALSAMIC CITRUS BRANZINO 50
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FISH
COCONUT LIME HALIBUT
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FISH
COCONUT LIME HALIBUT Serves: 4-6 RECIPE BY ELISHEVA TAITZ Poached fish is such an easy-toprepare, light lunch option and was a Pesach staple in my home growing up. Determined to elevate the oldschool reputation of poached fish, Shifra suggested taking a Thai route, so during the shoot I threw this dish together with ingredients we had on hand. Though it’s delicious served cold, it can even be prepared prior to the meal on Yom Tov (provided you have a flame on). Note: This recipe can be stretched to feed 8 for a delicious appetizer. It can also be prepared with bigger (8-ounce) fillets, but we preferred the smaller fillets for the faster cook time. 8 (4-ounce) cod or halibut fillets 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (13.5-ounce) can full-fat coconut milk 1 cup white wine 1 jalapeño or red chili pepper, halved lengthwise, plus more for garnish 2-inch knob ginger, peeled 2 scallions, halved, plus more for garnish 1 cup sliced pineapple, plus more for garnish ¼ cup cilantro, plus more for garnish 1 lime, halved Season fish with salt and pepper. Set a wide-mouthed shallow pot over medium-high heat. Add coconut milk and white wine; bring to a boil and stir to break up any coconut milk solids. Lower heat to medium-low and add jalapeño, ginger, scallions, pineapple and cilantro. Juice the lime into the liquid and add the lime in. Nestle fish into the liquid (it should be mostly covered with liquid). Cover with a tilted lid and simmer until fish flakes easily, about 15-20 minutes. Plate the fish with some extra sauce and garnish with jalapeño or chili pepper, scallions, pineapple and cilantro.
BALSAMIC CITRUS BRANZINO Serves: 4 RECIPE BY SHIFRA KLEIN I absolutely LOVE roasting a whole fish. It’s easier than you’d think, makes for a dramatic presentation and most importantly, in my opinion, results in the best tasting fish. Always, even if it’s broiled a little longer than it should be. In a holiday that calls for lots of cooking, it’s wonderful to have simple, yet gourmet, options on hand. Note: When making whole fish, I always order butterflied fish, which means that the fishmonger took the time to debone the center so that there aren’t many bones. This makes stuffing the fish super simple. 1 Spanish onion, sliced into rounds 2 whole branzino, butterflied ¼ cup balsamic vinegar ¼ cup extra-virgin olive oil 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 2 oranges, sliced 1 bunch parsley Preheat oven to 400°F. Line a baking sheet with parchment paper. Spread sliced onions on the baking sheet and place fish directly on top of onions. In a small bowl, combine balsamic vinegar, olive oil, 1 teaspoon salt and ½ teaspoon pepper. Drizzle 1 tablespoon of vinaigrette inside the fish and rub over the flesh. Fill fish with orange slices and parsley. (You can roast any remaining orange slices on pan with fish.) Close fish and cut slits in the skin of the fish. Drizzle with remaining vinaigrette and season top of the fish with remaining salt and pepper. Roast for 15 minutes. Turn oven to broil. Broil for 3-5 minutes until the skin starts to char. Serve immediately.
SWEET AND SOUR SALMON Serves: 6 RECIPE BY NAOMI NACHMAN Solid pantry staples result in a myriad of options. My sweet and sour sauce is great for dipping and is amazing on everything from corned beef, chicken and salmon. This is one of the most requested fish dishes that I offer to my Pesach clients. 6 (6-ounce) salmon fillets 2 teaspoons kosher salt 2 cups Sweet and Sour Sauce (pg. 20) Preheat oven to 400°F. Arrange salmon in a 9x13-inch baking dish. Sprinkle with kosher salt. Pour sauce over salmon and cook, uncovered, for 25 minutes. Serve immediately or cool, cover and refrigerate for up to 3 days.
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MAIN DISHES
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MAIN DISHES
MAKING A PERFECT
PESACH WITH
NAOMI
NACHMAN BY CHANA Z. WEISS
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MAIN DISHES
I
t’s hard to find an avenue of the food industry that Naomi Nachman hasn’t dabbled in. Born and raised in Sydney, Australia, Naomi was a newlywed living in New York City when the school she taught at asked her to teach a makeyour-own sushi class as a school fundraiser. Naomi didn’t know it then, but that was the beginning of what would turn into an extensive culinary career. Her entrepreneurial spirit perked up and just a few years later, she quit her teaching job to pursue her food career full-time, teaching regular cooking classes at her local JCC and working as a personal chef for busy families in her neighborhood. At the age of 23, when most of her young, married friends were going back to their parents’ homes for Pesach, Naomi found herself across the world from her family, making Pesach in a small one bedroom apartment. “Necessity is the mother of invention,” she replies with a laugh, when asked how she found herself in the business of making Pesach. It was sink or swim, and she dove right in. Having grown up with parents who ran a Pesach program for years, she knew that although it was daunting, making her own Pesach could still be doable.
Naomi's dress: House of Lancry
Naomi recognized that the prospect of cooking for Pesach can be quite overwhelming to many, so she ran a small ad in a local paper that read, “Personal Pesach chef available.” People loved the idea of having a local, religious woman, who they could trust to know all the ins and outs of Pesach cooking, come and cook for them in their own homes, adjusting her menu to fit their particular needs and requirements. That was 16 years ago; now Naomi estimates that 80% of her business is from repeat customers, an impressive number that speaks for itself.
Although the personal chef business is a big part of how Naomi got her start, she now keeps that part of her business seasonal to make room for the numerous other projects she has on her plate. With extensive Pesach cooking experience under her belt, Naomi released her wildly successful debut cookbook with Artscroll in 2017, Perfect for Pesach, featuring recipes, tips and tricks applicable to Pesach and year-round. Only a year and a half later, she published her second cookbook, Perfect Flavors. More than just recipes and cooking instruction, what makes Naomi so successful is her vibrant and outgoing personality, which shines through on her social media accounts, numerous TV appearances and as a host of Table for Two, a weekly radio show on the Nachum Segal Network, already in its eighth season. Her energetic persona has taken her around the world, which she describes as her favorite part of the job, hosting interactive kosher Chopped-style competitions for communities, schools and family reunions. After decades of making Pesach, Naomi no longer makes her own. She spends the weeks leading up to Pesach stocking clients’ freezers with ready-to-go dishes, then jets off with her family to teach cooking classes at various Pesach programs around the world. (This year she’s traveling to Rhodes, Greece with the Kosher Travelers program, where she’ll demo Greek-inspired dishes.) “Many people use Pesach as an opportunity for a multi-generational family holiday vacation, which is a wonderful experience,” says Naomi. But for those staying home, making Pesach doesn’t have to be so daunting. “Make lists, start early and plan it out. Nothing is overwhelming when you think it through beforehand.”
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CHICKEN “SOUP” BAKE RECIPE BY NAOMI NACHMAN Serves: 8 There is nothing more comforting than a big bowl of chicken soup, so I thought — why not combine all the flavors of chicken soup into a roasted chicken dish? The vegetables are sautéed first and then the juices from the chicken break down the vegetables even further, resulting in an intense chicken soup-like flavor that is second to none. 2 large onions, halved 1 parsnip, peeled 1 turnip, peeled and halved 1 sweet potato, peeled and halved 3 zucchini, halved 5 stalks celery 2 tablespoons olive oil 3 tablespoons kosher salt, divided 3 teaspoons garlic powder, divided 3 teaspoons onion powder, divided 2 teaspoons paprika, divided 2 tablespoons potato starch 8 chicken bottoms (thigh and drumstick) Preheat oven to 375°F. Using the shredder attachment of a food processor, grate all the vegetables and set aside. Heat olive oil in a large sauté pan set over high heat. Add vegetables and sauté for about 8-10 minutes, until vegetables are slightly softened and liquids start to release. Add 2 tablespoons salt, 2 teaspoons garlic powder, 2 teaspoons onion powder and 1 teaspoon paprika. Sauté another 4 minutes. Create a slurry by whisking potato starch with ½ cup of water until combined. Add to vegetables and mix until thickened. Divide vegetable mixture into 2 (9x13-inch) pans and top with 4 chicken bottoms each. Season chicken with remaining spices. Cook, uncovered, for 1 hour and 15 minutes.
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SEDER ROAST RECIPE BY NAOMI NACHMAN Serves: 8 Roasts can sometimes seem daunting, but this one is foolproof and freezes wonderfully, making this the perfect meat recipe to make ahead.
SPICED LONDON BROIL Serves: 4-6
1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon cumin 1 teaspoon kosher salt 5 pounds top of the rib or second cut brisket 6 cloves garlic, minced ½ cup orange juice ½ cup ketchup ½ cup honey ½ cup teriyaki sauce Preheat oven to 325°F. Combine paprika, garlic powder, onion powder, cumin and salt. Rub all over meat on both sides. Place in a roasting pan. Combine minced garlic, orange juice, ketchup, honey and teriyaki sauce; pour over meat. Cover and cook for 3 hours until meat is tender.
SWEET AND SOUR CHICKEN RECIPE BY NAOMI NACHMAN Serves: 4-6 1 chicken, cut into eighths 2 cups Sweet and Sour Sauce (pg. 20) Preheat oven to 375°F. Place chicken in 9x13-inch baking dish. Pour sauce over chicken and cook, uncovered, for 1½ hours.
RECIPE BY NAOMI NACHMAN
SWEET AND SOUR CORNED BEEF RECIPE BY NAOMI NACHMAN Serves: 8 When a package of raw meat indicates “corned beef” on the label, it means that the meat was cured in some sort of brine and will result in a unique taste and texture. It will also have a pink color. Butchers sell various cuts of corned beef, like deckle, tongue and brisket. You can use any of those cuts for the following recipe. It’s also a wonderful make-ahead option and is great served at any temperature. 1 (4-pound) corned beef 3 cups Sweet and Sour Sauce (pg. 20) Place corned beef in a pot large enough for it to fit comfortably. Add enough water to submerge the corned beef. Cover pot and bring to a boil. Lower heat to a simmer and cook for 3 hours. Drain and let cool. Slice against the grain. Preheat oven to 375°F. Pour sauce over corned beef. Cook, uncovered, for 20-30 minutes, until meat warms through and sauce thickens.
London Broil is so fast and easy to make. Serve it with a side of potatoes or over a salad. The Himalayan pink salt truly makes all the difference in the flavor and can be found in most supermarkets or online. This spice rub is great on any protein, so feel free to quadruple it and store in an airtight container in your spice cabinet for up to six months.
1 teaspoon Himalayan pink salt 2 teaspoons chili powder 2 teaspoons garlic powder 2 pounds London broil Extra-virgin olive oil, for serving
Combine salt, chili powder and garlic powder. Rub all over meat on both sides. Set a grill pan over high heat and spray with nonstick cooking spray. Sear the meat until medium-rare, about 5-6 minutes per side. Allow meat to rest for 5 minutes before slicing. Drizzle with extra-virgin olive oil.
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MAPLE LEMON CHICKEN BITES Serves: 4-6 RECIPE BY NAOMI NACHMAN Out of all my Pesach menu offerings, this is one of the most requested ones. It’s a little bit sweet and a little bit savory — a true crowd pleaser. You'll find yourself going back for seconds.
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3 pounds boneless, skinless chicken breasts ½ cup + 1 tablespoon potato starch, divided ½ teaspoon kosher salt Oil, for frying ½ cup maple syrup ¼ cup fresh lemon juice 2 cloves garlic, minced ½ teaspoon kosher salt ½ teaspoon chili powder
Cut chicken into bite-sized pieces; toss in ½ cup potato starch and salt. Add a thin layer of oil to a large sauté pan and heat over medium-high heat. Fry chicken in a single layer until golden brown and cooked through, about 3 minutes per side. If needed, fry in batches. Transfer to a bowl and pour out excess oil.
Combine maple syrup, lemon juice, garlic, salt and chili powder in the sauté pan and simmer for 5 minutes. Dissolve remaining tablespoon potato starch in 2 tablespoons water and add to the sauce. Raise to high heat and bring to a boil, stirring continuously, until sauce thickens. Add chicken and toss to coat. Reduce heat and simmer for 5 minutes. w w w.f leishigs.com
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M AIN S
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SIDES
SALADS
DESSERT S
GLU T E N FR E E
BUTCHER'S CUT
G E T Y O UR H E AD O U T T H E G R ASS .
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lamb ribs
Lamb BY NAF HANAU
PHOTOGRAPHY BY SCHNEUR MENAKER
lamb shank
lamb shoulder
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BUTCHER'S CUT
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ust like beef, lamb cuts can be divided into those that are delicious when roasted at high heat and those that reveal their silky texture and rich flavor only after a long, slow braise. It’s these cuts that we will explore today — shoulder, shanks and ribs. But first, why does lamb taste like lamb and what’s so great about braising? Lamb’s characteristic flavor comes from, in part, specific compounds in the animals’ fat, which are a result of their diet. More grain leads to a lighter, milder flavor and more time spent on pasture leads to a richer and more complex flavor. The intensity of the “lamby” flavor will also vary from cut to cut, because some cuts are more marbled than others. The braising cuts from the shoulder and shank are higher in fat, which means they’ll give you a richer lamb flavor than a lean, well-trimmed lamb chop. When you braise, connective tissues, which are notoriously tough, gradually break down into collagen, which gives braised roasts their silky — almost creamy — texture. If your meat is tough, it needs to be braised for longer. Always make sure you have liquid in your braising pan and that the lid is tightly closed to avoid drying out the roast (and ruining your pan). As with brisket, braise your lamb ahead of time and refrigerate until serving. You can skim the fat that comes to the top of the liquid before reheating. Lamb is rich and the meat will still be delicious even if some of the fat is removed from the broth or sauce. You can purée the remaining braising liquid to make a sauce, serve it as is or add a glaze to the meat before serving.
Lamb Cuts Perfect for Braising: Lamb Shanks:
Lamb Short Ribs:
Naturally, shank meat has lots of connective tissue, which can be tough. However, when cooked correctly, the gelatin in the collagen breaks down, adding a rich, smooth quality to the meat and its sauce. For an elegant presentation, serve each guest their own individual shank with a frenched bone. The meat on each bone is relatively lean, very flavorful and makes quite a generous portion.
With this cut, you’ll have smaller portions of meat on the bones than shanks, with meat that is more marbled. You’ll also enjoy the strongest lamb flavor thanks to all the bones and fat in this cut. Lamb ribs can be smoked, braised or even slow roasted to allow the connective tissues to relax and the fat to render, yielding very succulent morsels of meat.
BoneIn Lamb Shoulder: One of our favorite holiday roasts, a bonein lamb shoulder is a festive roast that can be braised or smoked; like brisket, you can cook it until it’s tender but still sliceable or until it is soft enough to pull. Layer this tender meat on matzah or mashed potatoes for a flavorful Pesach treat (leftovers will also be amazing the next day in your matzah brei).
Not into lamb? If you love a melt-in-your-mouth roast but can’t find lamb or just prefer beef, try these substitutions. They’ll be every bit as flavorful and tender as the lamb originals! LAMB SHANK TAGINE
LAMB SHORT RIBS WITH APRICOTS
GARLIC-HERB LAMB SHOULDER
Substitute: Osso bucco or flanken
Substitute: English-cut short ribs or second cut brisket
Substitute: Flanken roast, second cut brisket, chuck pot roast or minute roast
Naf Hanau is the CEO of Grow & Behold, which specializes in expertly-butchered premiumquality kosher meats that are delivered nationwide. Naf’s passion for kosher meat led him to learn shechita before founding Grow & Behold, which produces beef, veal, lamb and poultry raised on pasture with no hormones or antibiotics. Find out more at www.growandbehold.com. MARCH 2020
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Shan Lamb A richly-spiced tagine of lamb shanks and dates is the perfect main dish for the Seder. Serve with Herbed Cauliflower Rice (see pg. 41 for recipe).
SHANK YOU VERY MUCH.
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Lamb Short Ribs with Apricots There are some cuts of meat that people just can’t help but gush over. These lamb short ribs are the perfect example. Whenever our friends make this recipe, we always hear about it. Lamb short ribs are not for the fat-averse — they’re a well-marbled cut. Although much of the fat renders out during the braise, it’s definitely a rich dish, so plan to serve it with crunchy cabbage slaw or simple roasted carrots and creamy mashed potatoes.
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Garlic-Herb Lamb Shoulder Pulled lamb shoulder is one of our favorite holiday meals. This is not an elegant roast to pull out of the oven to “oohs” and “ahs” — it falls apart rather ungracefully. But it’s so delicious, no one will mind!
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Lamb Short Ribs with Apricots Serves: 6 RECIPE BY ADAM SHER 3 tablespoons oil 2 onions, thinly sliced 1½ teaspoons kosher salt, divided 1 teaspoon chili powder, optional ¾ teaspoon cumin 4 pounds lamb ribs 2 cups dried apricots ½ teaspoon ground black pepper Apricot Salsa, for garnish (recipe follows) Preheat oven to 275°F. Heat oil in a sauté pan over medium heat. Add onions and 1 teaspoon salt and sauté until softened but not browned, about 5 minutes. Add chili powder and cumin; sauté for another minute until spices become fragrant. Transfer onions to an oven-safe baking dish. Layer apricots over onions and nestle the ribs into the onions and apricots. Season with remaining ½ teaspoon salt and black pepper. Pour in enough water so that the ribs are submerged by about one-third, around 2 cups worth. Cover tightly with foil and braise in the oven until very tender, about 3 hours. Then, uncover the pan and raise temperature to 375°F. Continue braising until the fat on the surface is browned, around 30 more minutes. Pour off the rendered fat from the pan. Serve with Apricot Salsa. Apricot Salsa: Finely dice 4 apricots or 2 nectarines and combine with ⅓ cup chopped fresh mint, 1 finely diced red chili pepper, the zest and juice of 1 lime and ¼ teaspoon kosher salt.
Lamb Shank Tagine Serves: 6 RECIPE BY NAFTALI HANAU 4½ pounds lamb shanks (about 3 shanks) 2 teaspoons kosher salt ½ teaspoon ground black pepper 6 cloves garlic, minced 1 tablespoon grated fresh ginger 1 tablespoon paprika 2 teaspoons cumin 2 tablespoons olive oil or duck fat 1 large onion, sliced (about 2 cups) ½ teaspoon chili powder 1 tablespoon tomato paste 1 cinnamon stick 2 teaspoons ground ginger ½ cup chopped pitted Medjool dates, plus 24 whole dates ½ cup pomegranate seeds, for garnish Fresh cilantro, for garnish Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin; rub all over shanks. Set aside at room temperature for at least 1 hour. (Alternatively, cover and refrigerate for several hours, or overnight; return to room temperature before proceeding.) Add oil or duck fat to a Dutch oven or heavy-bottomed soup pot over mediumhigh heat. Add onions and chili powder, and sprinkle with salt. Sauté until slightly softened, about 5 minutes. Stir in tomato paste and sauté for 1 minute. Lower heat to medium, add seasoned lamb shanks and cook, turning occasionally, until meat and onions are lightly browned, about 10 minutes. Preheat oven to 400°F.
Add cinnamon stick, ground ginger, chopped dates and enough water to barely cover (about 3½-4 cups). Cover and bring to a simmer, then cook in the oven for 30 minutes. Decrease oven temperature to 350°F. Check to make sure that the meat is submerged in liquid; add water if needed. Continue cooking for 1 hour, checking liquid level occasionally, then test meat by probing with a skewer or paring knife. It should be tender and almost falling from the bone. Remove lamb shanks and place in a wide serving bowl. Skim off any surface fat from the cooking liquid in the pot. Add whole dates and simmer for a few minutes, until sauce is slightly reduced. Pour sauce and dates over meat. To serve, garnish with pomegranate seeds and cilantro.
Garlic-Herb Lamb Shoulder Serves: 8 RECIPE BY NAFTALI HANAU 3-4 pounds bone-in lamb shoulder roast ¼ cup olive oil 12 cloves garlic, finely minced 1½ tablespoons minced fresh rosemary, divided, plus 1 whole sprig 1½ tablespoons minced fresh thyme, divided, plus 5 whole sprigs 1 tablespoon lemon zest 2 teaspoons kosher salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 2 cups dry white wine 2 tablespoons potato starch
Using a sharp paring knife, cut slits in the lamb shoulder. Combine olive oil, minced garlic, 1 tablespoon each minced rosemary and thyme, lemon zest, salt and pepper. Rub all over the lamb and marinate in the fridge, uncovered, for 12 hours. Bring the roast to room temperature and place in a large roasting pan. Preheat oven to 350°F. Add wine, 2 cups water and herb sprigs. Cover tightly and braise in the oven for 3 hours or until the meat is tender, but not quite falling off the bone. Increase heat to 450°F and braise until the meat is very tender and the top has browned, about 1 hour. Carefully transfer the lamb to a platter and cover loosely with foil. Let rest for 10 minutes. While the lamb is resting, make the sauce. Pour the braising liquid through a fine-mesh sieve set over a bowl, then skim off the remaining fat. Whisk together potato starch and 1 cup of the braising liquid in a small bowl until smooth. Bring the remaining braising liquid to a boil, then whisk in potato starch slurry and boil, whisking frequently, until thickened, about 4 minutes. Stir in the remaining ½ tablespoon each of minced thyme and rosemary. Season with salt and pepper to taste, if needed. Serve alongside the lamb.
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THE EXPERT
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n a recent trip to Los Angeles, we attended the Kosher Food & Wine Experience by Royal Wine Corp. at the Hollywood Palladium. It was a wonderful event that showcased over 300 varieties of wine and food from various California-based food establishments. The highlight of the night was the food served by Tierra Sur’s executive chef, Gabe Garcia, a true legend in the world of kosher dining. Chef Gabe served a ranch-style buffalo cauliflower dish, lamb barbacoa tostadas and saffron grilled chicken with lemon herb potatoes. As we ventured over to compliment the chef, we had Pesach on our minds and began discussing recipe ideas and kitchen tips. While on the topic, Gabe told us that a lot of his famous recipes are featured on Kosher.com and many of them are Pesach-friendly. This intrigued us and we quickly searched the site for Chef Gabe Garcia. Beyond catching a quick glimpse of his recent show entitled Skillet, we stumbled upon some really great restaurant-quality recipes. We were instantly inspired to share versions for our Pesach issue, which was only a few short weeks away from going to print. While serving individual plates of food works in a restaurant setting, our ideal recipe format is familystyle, so we worked to present Gabe’s recipes in this way so that you get to have the best of both worlds: restaurant-level food that can be served in a homestyle way. You can watch Chef Gabe make these dishes on kosher.com.
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CIDER-BRAISED SHORT RIBS Serves: 8 RECIPE BY GABE GARCIA Adapted from www.kosher.com If you can’t find dry cider or don’t have any on hand, simply use regular apple cider or sparkling apple cider and reduce the brown sugar to ½ cup. 4 pounds short ribs or flanken 1½ tablespoons kosher salt 2 teaspoons freshly ground black pepper 2 tablespoons olive oil 2 cups diced onions 2 cups diced celery 2 cups diced carrots 1 sprig rosemary 1 bay leaf 2 tablespoons chopped garlic 2 tablespoons chopped ginger 2 cups brown sugar 2 (12-ounce) bottles dry hard cider (such as Appleation brand) 4 cups beef stock Preheat oven to 475°F. Place meat in a roasting pan and season generously with salt and pepper. Roast for 8-10 minutes. Add oil to a sauté pan over medium-high heat. Add onions, celery, carrots, rosemary, bay leaf, garlic and ginger and sauté until translucent, about 4-5 minutes. Add brown sugar and stir until sugar starts to melt. Add cider and beef stock and bring to a boil. Once boiling, pour over the meat and cover loosely with a piece of parchment paper to keep moisture inside. Cover tightly with a lid or aluminum foil. Lower heat to 400°F and cook for 1 hour, then decrease temperature to 325°F and braise for another hour until meat is fork tender. Let rest before slicing. Strain braising liquid and return to flame to reduce until slightly thickened. Serve short ribs with sauce, Cauliflower Purée (pg. 42) and Caramelized Onion Relish (pg. 42).
RUBY RED RIBEYE STEAK DINNER
S H O RT R I B S T H AT WO N ’ T COME UP S H O RT.
Serves: 8 RECIPE BY GABE GARCIA Adapted from: www.kosher.com If you are looking for something dramatic to serve, this is the dish. It’s all about contrasting shades of red (steak + beets + radicchio + ruby red cherry wine sauce) and a combination of sweet, savory and sour flavors that make this dish a truly memorable experience. Note: Use red cabbage in place of radicchio if you don’t like its bitterness. Rib Steaks: 4 (1-inch thick) rib steaks 3 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 tablespoons oil Season steaks with salt and pepper. Set aside at room temperature for about 30 minutes. Heat a large, heavy-bottomed sauté pan or cast iron skillet over medium-high heat, then add oil. Sear steak for 6 minutes per side. Set aside to rest for 15 minutes before slicing. Repeat with remaining steaks. Serve rib steaks with Dressed Beets, Roasted Radicchio and Cherry Wine Sauce. Dressed Beets: 3 medium red beets 1 tablespoon red wine vinegar 1 tablespoon olive oil ½ teaspoon kosher salt Preheat oven to 400°F. Wrap each beet in two layers of foil and place on a baking sheet. Cook until a knife easily slides through the beets, about 40-50 minutes. Unwrap and set aside to cool. While warm, peel and cut
Familystyle plating: Spread cauliflower purée (pg. 42) on a platter and top with short ribs. Drizzle some of the sauce on top and garnish with caramelized onion relish (pg. 42). Serve with extra sauce and relish on the side.
the beets (use gloves and peel with your hands; peels should slide off easily). Dress with red wine vinegar, oil and salt. Roasted Radicchio: 2 heads radicchio, halved 2 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper Preheat oven to 400°F. Toss radicchio with olive oil, salt and pepper and place on a baking sheet. Roast for 20 minutes. Cherry Wine Sauce: 1 tablespoon olive oil ½ cup diced shallots Kosher salt, to taste 1 cup pitted, sliced cherries (frozen is fine)
1 tablespoon minced garlic 1 tablespoon chopped rosemary 2 cups Cabernet Sauvignon or other dry red wine 2 cups beef stock Freshly ground black pepper, to taste Add oil to a sauté pan over medium heat. Add shallots and season with salt; sauté until translucent, about 4-5 minutes. Add cherries and sauté for 1-2 minutes more. Add garlic and rosemary and sauté for 30 seconds. Add red wine and reduce by half. Add beef stock and once again, reduce by half. Finish with salt and pepper to taste. Keep warm until serving.
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Cinnamon Coffee Streusel Crumb Cake Serves: 12 RECIPE BY RORIE WEISBERG This is one of my favorite cake recipes for Pesach and year-round. Not only is it a great dessert that comes together quickly, it’s the perfect cake to keep on hand for breakfast with a cup of coffee. 3 eggs ½ cup almond milk ¼ cup maple syrup ¼ cup coconut oil 2 teaspoons vanilla extract 2 cups Rorie's Grain-Free All-Purpose Flour Blend 1½ teaspoons cinnamon 1 teaspoon baking powder ½ teaspoon kosher salt ⅓ cup coconut sugar
Streusel Topping: ½ cup Rorie's Grain-Free All-Purpose Flour Blend ½ cup coconut sugar ¼ cup coconut oil 2 teaspoons cinnamon 1 tablespoon maple syrup 1 teaspoon coffee dissolved in ½ tablespoon hot water, optional
Preheat oven to 325°F. Whisk eggs, almond milk, maple syrup, coconut oil and vanilla until combined. In a separate bowl, combine flour, cinnamon, baking powder, kosher salt and coconut sugar. Fold wet mixture into dry mixture to combine. In a small bowl, combine streusel ingredients and mix by hand until coarse crumbs form. Pour half the cake batter into a lightly greased 8-inch bundt or cake pan. Sprinkle half the streusel, followed by the rest of the batter. Sprinkle the rest of the streusel on top. Bake until a toothpick inserted in the center comes out clean, about 1 hour. 74
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DESSERTS Next came the Low Carb Gluten-Free Dough Mix, after a respected endocrinologist (with whom I regularly consult) suggested that my original gluten-free mix was still too high in carbohydrates for diabetics and those with insulin resistance. There was much trial and error and I worked with Rabbi Chaim Schabes to ensure that the mix would still maintain its hamotzi status. I was shocked when it came back from the lab at 9 grams of net carbs per serving, lower than expected.
Rorie Weisberg Q&A BY ELISHEVA TAITZ
HOW DID YOU GET STARTED ON THIS JOURNEY? I grew up in Cleveland in a family of creative cooks and bakers. By age 32, after my fourth child, I had developed a thyroid condition that affects many women postpartum. Many doctors immediately resort to medicinal remedies, but I wanted to use a different approach to try to get to the root of the problem and heal myself from within. I began researching integrative nutrition and functional medicine and discovered a holistic approach to self-care and respecting the human body. HOW DID YOUR BUSINESS DEVELOP FROM A PERSONAL EXPERIENCE TO THE BUSINESS IT IS TODAY? I started to see personal results and it motivated me to learn more. I became a certified health coach through the Institute for Integrative Nutrition, interned under brilliant doctors and focused on women’s health. I put together a blueprint, which included honoring our bodies with sleep, hydration, nutrition, stressmanagement and healthy habits — things that so many people struggle with. Going gluten-free also led me to create various flour blends for my own baking, which grew into four blends that can be purchased in supermarkets and on Amazon. CAN YOU TELL US A BIT MORE ABOUT THESE FLOUR BLENDS? Adopting a wheat-free or gluten-free diet is recommended for many struggling with auto-immune disorders. That’s how I originally came to develop my first mix, Spelt Egg-Free Dough Mix. Spelt is not gluten-free, but it’s the easiest transition for someone who wants to begin eliminating wheat from their diet. I knew I wanted my next blend to be gluten-free, so I created the original Gluten-Free Dough Mix. It’s perfect for those with celiac disease or non-celiac gluten sensitivities, though I’ve gotten so much excellent feedback from those with neither.
Most recently, I decided to remove oats from the original glutenfree blend and created a completely Grain-Free All Purpose Flour Blend, which came out last year in time for Pesach — a great option for Pesach and year-round baking. I teamed up with Naomi Elberg (@Naomi_TGIS) to develop over 40 kosher for Pesach recipes using this mix and all the recipes are available on my website, www.fullnfree.com. Since it was such a hit last year, we made 10 times as much this year and are hoping for an amazing season! HOW DO BAKED GOODS WITH YOUR BLENDS DIFFER FROM TRADITIONAL BAKING? Baked goods made with my blends are extremely satisfying. People are shocked how full they feel after two slices of bread, a few pancakes or a muffin, as opposed to baked goods made with processed ingredients, which spike your blood sugar and leave you wanting more. I love that my mixes are still high in healthy fats and protein. WHAT HAS BEEN YOUR BIGGEST HURDLE IN BUILDING YOUR BRAND AND BUSINESS? I started this business to get my health under control. The combination of running my business, creating new recipes and content and seeing clients really left me wiped out, which was counterproductive to my original goal of taking care of myself. I’m all about “practice what you preach,” which includes slowing down and reevaluating when necessary. Once I made the choice to slow down, I felt so much better. It wasn’t easy, but it was very liberating. WHAT HAS BEEN SOME OF YOUR BEST FEEDBACK? I love when people tell me how much my tips, mixes and recipes have enhanced their lives. Someone recently told me that my tips on hydration have helped her energy levels. One of my most popular initiatives I do is called a “Sleep Reset,” where I encourage followers to go to sleep between 10:00 and 11:30 PM for 10 days straight and see the different effects it has. Small changes can go really far. WHAT IS THE BIGGEST TAKEAWAY THAT YOU WOULD LIKE TO SHARE? Through my social media outlets and platforms, I focus on promoting healthy habits in an attainable way, with a positive and encouraging voice; to make the foods you love with ingredients that love your body back. Sometimes that’s as easy as swapping out certain processed ingredients for more natural alternatives. Ultimately, I believe in the message of eating mindfully, with respect and pleasure. I’m so grateful to have been able to turn my own challenges into a way to reach others. With Hashem’s help, I hope to continue on this journey of self-care and helping others with my mixes and recipes. MARCH 2020
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OKAY FRANCE, WE SURRENDER ON THIS ONE. 76
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TIRAMISU CRÊPE STACK Yields: 6 crêpes
PINEAPPLE CARPACCIO Serves: 8
RECIPE BY NAOMI NACHMAN
RECIPE BY SHIFRA KLEIN
Crêpes are synonymous with Pesach — so easy to make and extremely versatile. This is a sweet version reminiscent of tiramisu, one of my favorite desserts. It has all the components you would find in a classic tiramisu with my own Pesach twist.
On a recent trip to Paris (which has over 200 kosher restaurants!), we had an incredible meal at a tiny, hole-in-the-wall bistro called Rodchenko. For dessert we ordered the pineapple carpaccio and I immediately knew I had to recreate it for Pesach. I love how the fresh ingredients come together to create a light — yet satisfying — ending to some heavy meals.
1 teaspoon instant coffee 3 eggs 3 tablespoons potato starch ½ cup almond flour ½ teaspoon oil 1 tablespoon sugar ½ teaspoon kosher salt ½ teaspoon vanilla extract 10 lady fingers, finely crumbled, optional Cocoa powder, for dusting Cream: 2 (8-ounce) containers sweetened non-dairy whipping cream ⅛-¼ cup sugar, to taste ¼ cup Marsala wine Dissolve coffee in 1 cup boiling water and set aside to cool. Combine eggs, potato starch, almond flour, oil, sugar, salt and vanilla. Add cooled coffee and mix to combine. Heat a 9-inch nonstick sauté pan or crêpe pan over medium heat. Coat pan well with nonstick cooking spray or oil. Pour enough batter into the pan to just cover the surface, about ⅓ cup. Gently swirl the pan to coat the entire bottom with batter. Cook until the top is just set and the crêpe is cooked through. Set aside to cool. Repeat with remaining batter. Whip cream until stiff peaks form. Add sugar to taste and beat until just combined. Add wine and gently fold until incorporated. Layer crêpes with cream and crushed lady fingers, if using. Dust with cocoa powder.
Notes: 1. If you do not use processed ingredients on Pesach, simply skip the coconut cream and replace with finely crumbled meringues.
PALATE CLEANSER, GAME CHANGER.
2. It’s extremely important to use full-fat coconut milk and not the light version. 3. If the coconut milk is too stiff to whip, you can add some of the reserved coconut water from the can to help it along. ¼ cup sugar Zest and juice of 2 limes, divided 1 pineapple 1 (13.5-ounce) can full-fat coconut milk, refrigerated 4 passion fruits, halved ½ cup pomegranate arils Fresh mint, optional, for garnish Add sugar and lime juice to a saucepan and cook over medium heat until sugar dissolves. Allow to cool. Stir in ½ teaspoon zest, reserving remaining zest for the coconut cream. Peel and slice pineapple as thinly as possible; arrange on a platter. Drizzle lime syrup over sliced pineapple. To make the coconut cream, add the solidified portion of the can to the bowl of a stand mixer fitted with a whisk attachment. Reserve the watery portion for another use or for thinning the cream, if needed. Whisk until stiff peaks form and fold in reserved lime zest. Alternatively, you can use a hand mixer. When ready to serve, top pineapple with passion fruit pulp, pomegranate seeds and coconut cream. Garnish with mint leaves.
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HAZELNUT SOUFFLÉ Serves: 6 RECIPE BY SHIFRA KLEIN While you can prepare the batter in advance, refrigerate it and bake before serving, this recipe truly shines when it’s baked immediately. A refrigerated batter won’t yield that high rise that soufflés are known for. When making soufflé batter, it’s important not to overmix, as that will cause the soufflés to deflate as well. ⅓ cup + 1 tablespoon extra-virgin olive oil, divided 4 eggs, separated ½ cup sugar, divided ¾ cup hazelnut butter (see pg. 20 for a homemade version) ½ teaspoon kosher salt 12 squares bittersweet chocolate or hazelnut chocolate (like Schmerling’s Rosemarie), optional
FULL OF HOT (DELICIOUS) AIR.
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Preheat oven to 350°F. Grease 6 (6-ounce) ramekins with olive oil (1 tablespoon total) and set aside. Using a stand mixer or hand mixer, whip egg whites just until peaks form. Add ¼ cup sugar and continue beating until peaks are stiff, about 3-4 more minutes. In a separate bowl, beat egg yolks, remaining ¼ cup sugar, hazelnut butter, salt and remaining ⅓ cup olive oil until incorporated. Scoop out one-third of the egg white mixture and gently fold into hazelnut mixture. Continue folding in the rest of the egg whites very gently. It’s better to leave a bit of white than to overmix the batter, so don’t worry if some white streaks remain. Place 2 squares of chocolate in each ramekin, if using. Fill ramekins two-thirds of the way up with batter. Place on a baking tray and bake for 15-20 minutes, until risen. Serve immediately.
MAKE IT A BROWNIE: Do not separate eggs. Simply whisk eggs with sugar and proceed with the rest of the recipe. Add 3/4 cup potato starch or almond flour to batter and fold in as the last step before baking. Add chocolate and bake as directed in an 8x8-inch greased pan.
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L'CHAIM
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I keep recommending wines for the Seder but we must not forget that Pesach is eight days long, with multiple meals outside of the Seder. Year after year, Terra di Seta makes some of the best value kosher wines out of Europe in general, particularly from Italy. This wine is always a winner and the 2017 is no exception. Medium-bodied with red berry and cherry fruit notes, savory with high acidity, this wine respects Italian tradition by being a great food wine.
NETOFA LATOUR RED 2017
For those among you who have the custom to use white wine at the Seder, the Vitkin Gewürztraminer 2018 is a wonderful option. It is also atypical as Gewürztraminer wines are almost always semi-dry to sweet, whereas this one is dry. It has, however, excellent acidity, with all the aromas and flavors of Gewurz, such as dried rose petals, lychee and white peach as well as notes of cantaloupe and green apple. As I am writing this, I am making a mental note to drink this wine alongside matzah ball soup. (Yes! We eat gebrokts on Pesach in our house!)
TERRA DI SETA CHIANTI CLASSICO 2017
VITKIN GEWÜRZTRAMINER 2018
AN AFICIONADO’S PESACH WINE LIST /
BY GABRIEL GELLER
While I use rosé for most cups at the Seder (they are usually light in body, fruit-forward and lighter in alcohol compared to red wines), I typically open a special bottle of properly-aged wine from my personal collection to enjoy with the meal. The Netofa Latour Red 2017 (or vintage versions as early as 2012) is delicious and should definitely be considered. A Rhône Valley-style blend of Syrah and Mourvèdre, this medium to full-bodied wine features a silky texture, slight acidity and soft tannins, with notes of black and red berry fruits, spicy notes of black pepper and roasted herbs as well as savory undertones of dried mushrooms and cured meats.
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I could copy and paste what I wrote about the Terra di Seta and switch the word “Italy” with “Spain.” While that would work, it would be disrespectful of this superstar value Rioja which has all the elements of quality Tempranillo: red fruit, smoke, spiciness, coffee, toffee and balanced acidity, coupled with soft tannins and a velvety texture. Now let’s brainstorm ideas for kosher for Pesach tapas and paella to pair this wine with!
HERZOG LINEAGE ROSÉ 2019
CHÂTEAU TRIJET 2018 ELVI HERENZA RIOJA 2018
Most people exclusively drink red wine at the Seder. Some also have the custom to only use non-mevushal wine. Here is an option that has a reasonable alcohol content, is easy to drink, light to medium in body, neither oaky nor too fruity. Made from organically-grown Merlot grapes (little to no pesticides used in the vineyard), Château Trijet 2018 is an honest, pleasant and inexpensive non-mevushal Bordeaux.
Even though I am a yekke (German Jew), I do have the custom of using only red wine for the four cups and from a Torah perspective, rosé is considered a red, at least according to most opinions. The Herzog Lineage Rosé is so far the best rosé I have tasted from this season’s 2019 vintage. It is a field blend of 12 grape varieties, all grown in the Herzog family’s estate Prince Vineyard in Clarksburg, CA. It features a vast array of tropical and berry fruit flavors, all well balanced by mouthwatering acidity. If you prefer a red, the Herzog Lineage 2017 Cabernet Sauvignon is an excellent choice.
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WINE TRAVELS
The Other Side of the Cork:
Koenig — A Pioneer of Quality Kosher Wine BY YAEL E. GELLER, MPH
M
y husband and I both come from long lines of German Jews and white wines have been a staple in our families for many generations. Alsace is one of the most famous white wine regions in the world, located in France, bordering Switzerland and Germany. The terroir is best suited to grow white grape varieties like Riesling, Sylvaner, Pinot Blanc and Pinot Gris, just four of the seven grape varieties restricted to the region of Alsace. There are many reasons for Yekke (German Jewish) families’ preference of white wines; some are legends we tell at the Pesach Sedarim and some are practical reasons, as is appropriate for our heritage. My grandfather grew up in a small German town not far from Frankfurt. Once a year,
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he and his six siblings would go to the market to purchase white wine grapes. They would crush the grapes and store the juice in a barrel in their basement to ferment wine for the holidays and Shabbat. The reason they used white grapes was that it was simply the highest quality grapes from the region they lived in. Others tell stories of only using white wine to prove to the anti-Semites that they did not use gentile children’s blood in winemaking. Regardless of your heritage, it is well known that Koenig winery has been the cornerstone of kosher wine in Alsace since the 1960s and continues to be a QPR (quality-price ratio) king in the kosher market. Alsace has been producing wines even
prior to the invasion of Julius Caesar’s army more than 2,000 years ago. The semi-continental climate (hot in summer and cold in winter) favors the production of great white wines. The summer is hot and dry, the winter is often harsh and the spring is well-watered. Autumn is always met with mild weather and low night temperatures preserve the freshness of the grapes. The other asset of Alsace is the diversity of its terroirs. The plain of Alsace was dug next to the Rhine river, between the mountain range of the Vosges in France and the black forest in Germany. All this erosion has generated a variety of different types of soils that are beneficial to grape growing. Some examples of the types of soils found in Alsace are granitic soils, clay,
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WINE TRAVELS limestone and volcanic soils. This diversity is the reason for the strength of Alsatian wines. Alsace is an area of appellations subject to legal wine regulation and therefore is subject to very strict specifications (maximum permitted yields, ban on irrigating, compulsory bottling in the region of production) as well as a strictly supervised winemaking process. The legend tells us that there was a producer of kosher foie gras (goose/duck liver) named Gaston Corbeau. While in the army, he befriended Emile Koenig, a vintner working in Goxwiller, which is a tiny village about a 20 minute drive north of the current Koenig location. The two concluded it would be lunacy to drink water with foie gras and the idea for the Koenig winery was born. The philosophy of Koenig is pretty simple and to the point, as it should be. Their goal is to maintain the tradition and style of Alsatian wines and create the highest quality wines possible. Currently, Koenig produces 15 wines from the seven Alsatian grape varieties. All of their wines can be found for around $15-20, including a lovely Alsatian-style sparkling wine called CrÊmant Brut. Most of their US offerings are mevushal, making them extremely versatile in terms of usage at a simcha. As the demand for white wines in the kosher market continues to grow, we hope to see some more interesting and exciting higher level Grand Cru categories (especially a Riesling, which is my favorite) produced by our favorite Alsatian mainstay. The winery welcomes visitors to visit the facilities and experience tastings. The region also has strong tourist attractions, especially for Jews wanting to visit the village of Dambach-la-Ville, home to one of the oldest synagogues in the region. The winery is located 35 minutes from Strasbourg, one of the most important French communities, with several kosher restaurants, shuls and kosher grocery stores. The community has supported and consumed Koenig wines since 1960, the year of the first kosher harvest. Koenig is the emblematic producer of kosher wines from Alsace due to its long shared history for over half a century. A trip to Alsace to visit the Koenig production sounds like a dream come true! L’chaim! Koenig Vineyards is located at: 5 Route du Vin, 67650 Dambach-la-Ville, France claude@vins-gisselbrecht.com
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BLAZINGLY MODERN & PROUDLY TRADITIONAL
AVAILABLE ONLINE AND WHEREVER BOOKS ARE SOLD
Heart.Works
ורבים מעמי הארץ מתיהדים
THE WORLD'S #1 SNACK NOW 100% KOSHER
INTERVIEW
Fruits By Pesha BY ELISHEVA TAITZ
R
achel and Hezi Yazdi are the parents of four and owners of Fruits By Pesha, a boutique business specializing in fresh and dehydrated fruits and vegetables. They are known for their show-stopping platters and the most recent craze — dehydrated marshmallows, affectionately dubbed “Munchmellows.” Fruits by Pesha products, kosher certified by the OK, are available in many retail markets and ship nationwide through Amazon or their website, www.fruitsbypesha.com. Find them on Instagram @fruits_by_pesha.
How did you get started with Fruits by Pesha? Fruits by Pesha fell into our laps in an unexpected way. After years of working in each of our family’s retail businesses, we had to figure out what our next step would be once Hezi’s family’s business closed. For family gatherings and holidays we always offered to bring cut fruit, because fruit is always a crowd pleaser, no matter the age. Over the years we practiced and learned how to make beautiful fruit art arrangements. In June 2017, Hezi sent some pictures to our friends and they persuaded us to open an Instagram account and post our fruit creations — we didn’t even know how Instagram worked at the time! When orders started coming in, we were in such disbelief. After providing fruit platters for our children’s school carnival, we received a call from the school asking us if we were interested in making dehydrated fruit for their Purim mishloach manot packages. We didn’t know the first thing about dehydrating but we were intrigued, so we bought a small dehydrator. After trial and error and lots of feedback from friends and family, we realized we were doing something right. We began production in a small facility in Queens. Once business started picking up, we were able to move to a larger facility in Brooklyn, closer to home.
Who is Pesha? When I was in second grade, we had a substitute teacher on Fridays. I was a quiet girl and always sat in the back of the classroom. When the teacher asked my name and couldn’t hear me after multiple attempts, she ended up calling me Pesha Baila, which of course is not my real name at all! It became a pseudonym
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of sorts and what I ended up using for my social media accounts. When Hezi asked me what to call our new business venture, I jokingly said Fruits by Pesha, which stuck!
What is involved in the dehydrating process and how long does it take? The process is very long. First we have to thoroughly wash and peel the fruit. Then we slice and arrange it on trays to go into the dehydrators. At that point, it’s a waiting game. Some items take 14-18 hours to dehydrate and others take 20+ hours. It’s a long process but is so worth the wait to enjoy the fruits of our labor — literally!
What is the hardest product to produce? Grapes are one of the hardest fruits to dehydrate, clocking in at about 28-36 hours. Strawberries are also difficult, mainly because of the cleaning process to prepare them for dehydration. People also don’t realize how much the fruit shrinks during dehydration. For instance, a 2-pound watermelon will become a mere 2 ounces of fruit after dehydration. An average 12-inch platter contains about 1 pound of dehydrated fruit, which was once about 10-12 pounds of fresh fruit!
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INTERVIEW
How many products do you currently offer? We offer a huge variety of fruits and vegetables, both fresh and dehydrated. We also have cold-pressed juices, Munchmellow dehydrated marshmallows and chocolate covered fruit as well. We are always experimenting and playing around with new things so our product line is never complete! The sky’s the limit.
Do you enjoy working together? Truthfully, we are opposites in a lot of ways, but it works. We push each other when we need to get things done. We both have unique ways of doing things and Fruits by Pesha has brought us closer together. Even our kids love getting involved. We were both raised in family-owned businesses and although it was not planned, we are so proud to have created our own for our kids to be proud of.
When is your busiest season? All the holidays are busy, but Pesach is the busiest holiday for us since there is not much variety to choose from for Pesach. It’s the one holiday where almost everything has to be made from scratch. We were surprised to learn how many people have been dehydrating their own fruit just for Pesach. Since it’s such a daunting process, we’ve been told by some customers how much easier it is to have our products available, saving them from the hassle of doing it themselves. The washing, peeling, cutting and then waiting hours or days to get such a tiny yield is a lot of hard work. We also get a huge influx of fresh platter orders for Pesach. The last thing you need after a long Seder is a heavy dessert; cut fruit is also the perfect snack to have on hand for Chol Hamoed outings.
What is some of the best feedback you’ve gotten about your products? Dried fruit has added sugar, sulfates and other preservatives to enhance freshness. Fruits by Pesha products have no additives whatsoever. People tend to prefer our dehydrated fruit over dried fruit. It’s healthier, more satisfying and all-natural. One ingredient — truly Hashem’s candy.
What are your most popular items?
People of all ages love our dehydrated fruit and never miss a chance to show us gratitude for creating such a convenient product to have on hand. We have repeat customers who are always raving about our fruits and new customers only have amazing things to say. We have grown so much just by word of mouth. The best is when we get videos, especially of children, telling us how much they love eating our fruit. Kids always tell the truth if they love something or not! I’d like to think that our products truly make people happy.
Pineapple, watermelon and mango are our biggest sellers. We also do special orders based on customer’s requests. Right now people are going crazy for our dehydrated marshmallows, aka Munchmellows.
Have you had any products that failed? In the beginning, it took a lot of experimentation to figure out the right temperatures and times; we ended up with a lot of waste. Every fruit is different (even two of the same fruit can dehydrate at different rates based on the level of ripeness) and every machine is different. Weather and humidity play a big role as well. Sometimes we suffer a loss and throw things out, but we are (still!) learning as we go. For example, avocado does NOT work well in the dehydrator! We work very hard on our quality control to make sure we only put out products that we would feed to our own family. Our backgrounds in retail were all about selling things that were created by others. Now we get to sell things that we helped create and we love it. MARCH 2020
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RECIPE INDEX KEY:
V = vegetarian Q = quick FF = family friendly M = minimal ingredients
CONDIMENTS & EXTRAS
MEAT
20 Roasted Shallot Mayo V
20 Basic Meat Sauce FF
20 Almond Hummus V Q 20 Sweet and Sour Sauce V
29 Meat Sauce-Stuffed Sweet Potatoes FF M
20 Basic Crêpes V Q FF M
40 Meaty Eggplant Moussaka
20 Sweet and Sour Sauce V 27 Rorie’s Creamy Dressing V Q FF 27 Balsamic Citrus Dressing V Q 29 Sweet Potato Hummus V Q 37 Crispy Beef Fry Q M
60 Chicken “Soup” Bake FF 60 Seder Roast FF 60 Sweet and Sour Chicken Q FF M 60 Sweet and Sour Corned Beef FF M 60 Spiced London Broil FF M
37 Balsamic Caramelized Shallots V Q M
62 Maple Lemon Chicken Bites FF M
38 Perfect Sous Vide Egg V M
69 Lamb Short Ribs with Apricots
42 Caramelized Onion Relish V
69 Lamb Shank Tagine
69 Apricot Salsa V Q
69 Garlic Herb Lamb Shoulder FF
71 Cherry Wine Sauce Q
71 Cider-Braised Short Ribs
FISH 53 Coconut Lime Halibut V Q 53 Balsamic Citrus Branzino V 53 Sweet and Sour Salmon V FF M
71 Ruby Red Ribeye Steak Dinner Q FF M
SWEET TREATS 20 Homemade Hazelnut Butter V M 28 Sweet Potato Pie V FF 30 Chocolate Hazelnut Banana Sweet Potato Toast V Q FF
SIDES 28 Basic Roasted Sweet Potatoes V FF M 29 Sweet Potato Purée V FF M 30 Sweet Potato Toasts V FF M 30 Avocado Sweet Potato Toast V FF M 36 Mushroom Velouté with Fresh Spring Vegetables V 40 Zucchini Cauliflower Kugel V 41 Herbed Cauliflower Rice V Q M 42 Cauliflower Purée V FF 71 Dressed Beets V M 71 Roasted Radicchio VM
SOUPS & SALADS 26 Spaghetti Squash Coleslaw V 27 Golden Beet and Blood Orange Citrus Salad V Q
30 Silan Chocolate Sweet Potato Toast V Q FF 31 Chia Pudding V Q M 74 Cinnamon Coffee Streusel Crumb Cake V FF 76 Tiramisu Crêpe Stack V FF 77 Pineapple Carpaccio V Q 77 Coconut Cream V Q M 78 Hazelnut Soufflé V 78 Hazelnut Butter Brownies V FF
Nutritious Seder Feast In a certain sense, Pesach is an easy time to embrace healthier eating. Everyone can agree that omitting processed foods, eating lean proteins and enjoying complex carbs is the way to go. In our amazing collection of Pesach recipes, we have a variety of such options. Here we share a Pesach seder feast that is all about the healthier lifestyle.
Course 1: Balsamic Citrus Branzino Golden Beet and Blood Orange Citrus Salad Sweet Potato Hummus
Course 2: Beet Magic Chicken Soup
Course 3: Chicken “Soup” Bake (use skin-on, bone-in chicken breasts) Spiced London Broil Roasted Vegetable Bistro Salad Herbed Cauliflower Rice
Dessert: Pineapple Carpaccio
27 Roasted Vegetable Bistro Salad V 47 Slow Cooker Meat and Cabbage Soup FF 47 Pesach Pho FF 48 Beet Magic Chicken Soup FF M
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“ It took us years of learning, and making wine throughout some of the greatest terroir in the world (France, Spain, Portugal) to get where we are. Today, a dream comes to reality.The dream to put the knowledge and technique acquired by our team throughout all those years to service the most amazing and unique terroir in the world, our ancestral terroir... ISRAEL.�
Pierre M. Winemaker
Greatness of the Land -
Po w e r of t h e K n o w l e d ge
LAST BITE
THIS MEAT AND EGGPLANT IS OUR MEAT AND POTATOES.
Meaty Eggplant Moussaka Turn to page 40 for the recipe.
This is a lighter take on moussaka, a Middle Eastern dish that is traditionally topped with mashed potatoes. The best part is that beyond roasting the eggplant fresh, this entire recipe is made up of recipes from our Basics chapter, things you can make in advance and in large quantities to use throughout the week of Pesach. Basic Meat Sauce and Almond Hummus are layered between slices of roasted eggplant to create a perfect hearty dish.
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