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.
14
Fleishigs
MARCH 2020
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