Mar 24

Vol. 1 No.217

SUNDAY Mar. 24 2013

‫יום א’ ששח”ב פסח‬ ‫י”ג ניסן תשע”ג‬

Zmanim

7:12.....‫שקיעה‬ 8:12...............60 8:24...............72

Daily paper | Boro Park

Weather

Today 48°|36° Partly Cloudy Tomorrow 42°|34° Rain / Snow Showers

Pesach

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Inspiration: Three Matzos

Page 4

Recipe 1

French Roast with Caramelized Page 6 Sugar

Recipe 2

Sunday March 24 all day

Yerushalmi Noodle Kugel

1317 36th St. Brooklyn NY

Reasons to Eat Beets the Whole Year Page 8

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Health:

Over your coffee Page 10

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Three Matzos World War Two was over. Pesach was approaching. The Skulener Rebbe, Rabbi Eliezer Zusya Portugal found himself in the town of Czernovitz. The Rebbe had but one concern – he wanted to bake Matzos for the upcoming Yom Tov and thus he sought to obtain wheat so that he could bake Shmurah Matzos. Despite the difficult financial situation, the Rebbe managed to bake a limited amount of Matzos and he then notified other Rebbes in the region and offered them three Matzos each.

One week before Pesach, Rabbi Moshe Hager, son of the Seret-Vizhnitzer Rebbe, came to collect the Matzos that had been offered to his father, Rabbi Boruch Hager.

After being handed the allotted three Matzos, he said to the Skulener Rebbe, “I know that you sent word that you could only give three Matzos, but nonetheless, my father, the Seret-Vizhnitzer Rebbe, told me to tell you that he must have six Matzos.”

The Skulener Rebbe felt obligated to honor the request and he handed Rabbi Moshe an extra three Matzos.

On the day before Pesach, Rabbi Moshe returned to the Skulener Rebbe, saying “I want to return three of the Matzos to you.”

The Skulener Rebbe did not understand and asked, “I thought your father absolutely had to have six Matzos.” Rabbi Moshe replied, “My father said to ask whether you had saved any of the Shmurah Matzos for yourself ?” The Skulener Rebbe replied, “How could I, when so many others needed Matzos?” Explained Rabbi Moshe, “My father assumed that this is what you would do, these three Matzos which I returned are for you!”

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5

French Roast with Caramelized Sugar

By Leah Schapira 1 1/3 cup sugar 3 to 4 pound French roast 2 large onions, sliced in rounds Salt and pepper to taste Paprika to taste 2 tablespoons potato starch 2 tablespoons cold water

Rinse the French roast and pat dry.

Season well with salt, pepper, and paprika. Place the sugar in a sauté or braising pot (pot should also be large enough to fit the meat, covered).

Over low heat, cook sugar, stirring occasionally, until sugar melts and turns into a caramel color. Add the meat to the pan. Using a fork or tongs, rotate meat, searing all sides twice.

When all surfaces of the meat are browned, lift the roast and place the onions underneath. As the onions cook, the water from the onions will mix with the sugar, creating a sauce. Cover and let cook over medium low heat for 21/2-3 hours. (Make sure the flame is low enough so as not to burn the meat, but high enough so that the sauce is still bubbling slightly.) Remove meat from pan.

In a small bowl, combine the potato

6

starch and water. Add to the sauce.

Cook until the sauce thickens. Slice meat and serve with caramelized onion sauce.

To freeze and rewarm, slightly undercook the roast. Freeze the meat and sugar-onion sauce separately.

Rewarm the sauce, only adding the potato starch and water at this point.

Slice the meat and reheat with the sauce.

Roast and a Bottle of Wine If you don’t use sugar on Pesach (there are some out there who don’t), try my version of this roast, cooked in wine.

Season the meat with whatever spices you do use for Pesach. Heat oil in a sauté pan over medium heat. Sear the meat on all sides. Remove meat from pot. Add two diced onions to the sauté pan and cook 10 minutes, or until soft.

Return the meat and a full bottle of red dry wine to the pot. Cover and cook 3 hours. To reheat, slice and heat in the sauce.

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Yerushalmi Noodle Kugel

By Leah Schapira When we have a favorite recipe all year long, we can’t help but “passoverize” it… and it’s possible yes, even noodle kugel.

Crepe Leaves: 9 large eggs 9 tablespoons potato starch ¾ cup water Pinch salt Kugel: 18-20 crepe leaves ¾ cup oil 1½ cup sugar, divided 5 cups warm water 2 teaspoons salt ½ teaspoon black pepper 4 large eggs, beaten

Add 5 cups warm water. Return to heat and raise to high, bringing liquid to a boil. Add the sliced crepes (the noodles). Add remaining 1 cup of sugar, salt and pepper. Cook for 5-10 minutes. Let cool. Add the beaten eggs, incorporating very quickly into the noodles.

Preheat oven to 350°F. Thoroughly grease a medium-sized bundt pan with oil or nonstick cooking spray.

Fill bundt pan ¾ of the way full.

To prepare crepe leaves, combine eggs, potato starch, water, and salt using a hand beater or immersion blender.

Grease a 10-inch skillet. Heat skillet over high heat. Pour crepe batter into pan, turning pan to coat bottom. Cook for 1 minute or until bottom sets. Flip and cook an additional 30 seconds.

Repeat with remaining batter.

Cut crepe leaves into medium thin strips (roll 8 leaves together as a jelly roll and slice). Lay them out on a baking sheet and let dry 6 hours or overnight.

In a large pot, heat the oil with ½ cup sugar. Heat until sugar turns golden brown. Remove from heat.

Bake for 1 hour and 15 minutes.

Yield: 2 nine-inch round kugels or 1 deep ten-inch kugel in bundt pan.

Leah Schapira is the co-founder of CookKosher.com, a popular online kosher recipe exchange, and the author of the bestselling Fresh & Easy Kosher Cooking. A self-taught cook, Leah expresses her love of cooking through her polished food articles, her busy website, and her exciting cooking demos and classes. Passover Made Easy is Leah’s second release with ArtScroll/Shaar Press. Leah resides in New Jersey with her husband and family.

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7

Health

Reasons to Eat Beets the Whole Year

A single serving of beets can boost your energy and lower your blood pressure.

Eating beets long-term can help you fight cancer, reduce arthritic pain, and lose weight, as well as assisting in a number of other health areas.

as aging. Beets are a very good source of commonly known antioxidants like vitamin C and manganese, but it is their lesser-known antioxidants which give them their true value.

Anti-Inflammatory Benefits The inflammatory response is a natural function of the body which saves our lives when it responds to the acute stresses in our lives, like bacterial Brain and Energy Boost infection and injury. Due to the constant Beets are high in natural nitrates, which stress in our modern are converted to nitric lives, however, this oxide in the body. Nitric Take your water soluble inflammation becomes oxide is known to expand vitamins (vitamin C & B chronic. It is as though the walls of blood vessels our body is constantly in vitamins) in divided doses to so you can enjoy more a battle. Inflammation has maintain optimal blood levels. oxygen, more nutrients, been linked to a number of and more energy. symptoms and diseases Studies have shown nitric oxide The blood-red betalains in beets to increase the efficiency of have been shown to reduce chronic the mitochondria (your energy inflammation. powerhouses). The results of these studies were impressive.

TIP!

Many people don’t like beets or consider it only a Pesach dish, but this powerfood should be on your plate every day.

• A single small serving (70 ml) of beetroot juice reduced resting blood pressure by 2%.

• A single small serving increased the length of time professional divers could hold their breath by 11%.

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Super Antioxidant for a Long, Healthy, PainFree Life Antioxidants help to reverse the daily accumulated wear and tear on the body, known

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India has the world’s third largest road network at 1.9 million miles. It also has the world’s second largest rail network, which is the world’s largest civilian employer with 16 million workers.

Humor ;-)

10

Mexico threatened to stop buying US corn if the US didn’t buy their avocados!

The North American Free Trade Agreement, or NAFTA for short, went into effect in 1994. After it’d been passed, Mexico tried to export their avocados to the U.S. and the U.S. government resisted. The government claimed that fruit flies would enter with the avocados and destroy California crops.

The Mexican government invited USDA inspectors to come to Mexico and check for themselves, but the U.S. government declined. So, the Mexican government countered with offering to only sell their avocados to the northeastern U.S. states in the winter, because fruit flies can’t withstand that level of cold.

The U.S. government drew back again, but ended up complying when Mexico started setting up barriers for purchasing U.S. corn. Today, Mexican avocados are allowed in all 50 U.S. states, only because USDA inspectors eventually did go down and check millions of fruit and found no problems. Today, Chile, Peru, and Mexico import avocados to the U.S.

Sudoku - Medium Level

Sudoku -Hard Level

As you gather around your Seder, please remember there are Jews who will have nothing to eat this Pesach.

They are called the Ashkenazim...

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