2nd Annual Passover Cook-Off Cookbook
Featuring Passover
Side Dish Favorites
Gelfilte Fish
(This recipe
makes about 13 oval shaped fish balls, about 2 inches long.)
ORDER THE FISH A WEEK OR SO AHEAD OF TIME, REALLY!
Be prepared to wait in a long line when you go to the
fishmonger to pick it up.
Making gefilte fish is not as hard as everyone thinks (but will impress the
hell out of everyone).
The secret is to order the fish ground.
Request the heads from the fish you order + any extra heads they are willing to give you.
(The fish heads are what make the jelly.)
3 lbs. mixed - white fish, yellow pike & buffle.
Buffle is a kind of carp. (That's carp, not
crap.)
Just ask for it at Wulf's Fish
Market on
or chicken carp or who knows? maybe you'll be served by someone who actually
knows what buffle
carp is! But I digress.
(The above are the original i.e., my nana's ingredients.
I substitute rainbow trout for the white fish; it's significantly cheaper.
Striped bass can be substituted for the yellow pike.
If you are a masochist, don't have the fish ground at the market. Fillet
it at home, wash in cold
water & refrigerate overnight.
Feed 3 onions, 1 carrot & the fish fillets into a grinder then proceed as below.
2T or 1/8 C salt (to taste)
3t ground pepper or 100 turns of a pepper mill if you're a purist
6 onions
2 carrots
2 eggs
1/4 C matzo meal
1/8 C water
Line a large soup pot with the fish heads.
Cut 3 onions into the pot + 1 carrot.
Add water just to cover the above ingredients.
Chop/mince 3 more onions + 1 more carrot in your food processor, using the
steel blade
put the ground fish & the minced onions & carrot into a large bowl.
[Start to heat the water now. Bring it to a boil, then
ratchet down to a simmer.]
Add to the fish mush the 2 eggs, 1/4 C matzo meal, 1/8 C water and lots of salt
& pepper.
Stir until it is thoroughly mixed.
Form into patties & add them to boiled water that is now simmering.
Cook 1 hour covered, 1 hour uncovered
Fish can be served warm or cold. My nana used to serve it with [an
optional] peppery soup with chunks of potatoes. It was soooo good!
CRUSTLESS QUICHE Jan Corash
Ingredients:
1 1/2 tablespoons matzo meal
1 cup frozen chopped onions
1 tablespoon unsalted butter
1 (8-ounce) package shredded Swiss cheese (2 cups)
4 large eggs
1 cup heavy cream
1 cup whole milk
Preheat oven to 425°F with rack in middle.
Butter a 10-inch quiche dish or 10-inch glass pie plate quiche dish, then sprinkle all over with the matzo meal.
Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, and then evenly sprinkle cheese on top.
Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.
Serves 4-6 as a main meal, 6-8 as a side.
Cook’s Note: Size of the baking dish is very important to the time it takes to cook through and set.. If using a slightly smaller pie pan, extend the time and bake until a toothpick comes out clean; if using a larger one, the quiche will be done sooner
Flavored Flatbread Jan Corash
Brush both sides of the matzo with cold water, olive oil or melted butter. Sprinkle with coarse salt, pepper, herbs, spices, grated lemon zest or minced garlic. Toast in a 400° oven.
CARROT AND
4T sweet butter
2 cups finely chopped yellow onions
12 large carrots, 1 1/2 to 2 pounds, peeled and chopped
4 cups chicken or vegetable broth
1 cup fresh orange juice
salt and freshly ground black pepper, to taste
grated fresh orange zest to taste
Melt the butter in a pot. Add the onions, cover, and cook over low heat until tender and lightly colored, about 25 minutes.
2. Add carrots and stock and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 30 minutes.
3. Blend the soup in a food processor.
4. Return puree to the pot and add the orange juice and additional stock, 2 to 3 cups, until the soup is of desired consistency.
5. Season to taste with salt and pepper; add orange zest. Simmer until heated through. Serve immediately.
Serves 4 to 6
Nut-less Charoset Wendy Schoener
Step One: Take a census of your guests. Some may be allergic to peanuts, walnuts, hazelnuts, pecans, and cashews. Fewer people seem to be allergic to pistachios and seed such as sunflower and sesame. Make a variation that doesn't deprive your whole group of the pleasure of eating symbolic mortar.
Step Two: Mix together
2 tart apples, chopped very fine.
1/2 cup of any acceptable nut or seed for your invited guests (for a guest wanting to avoid all nuts and seeds: add matzo meal for crunch)
1/4 tsp. cinnamon
1 tsp honey
1 Tbsp. pomegranate juice OR Passover wine
1/2 cup of one or of any combination: raisins, pitted dates, dried figs, dried prunes. (Note these can be ground together with whatever nuts/seed you permit yourself to produce a truly mortar-like texture.)
Note from Wendy:
Here is a website giving variations of charoset from all over the world, under the cheerful title "the mortar, the merrier".
http://www.cyber-kitchen.com/rfcj/PESACH-haroset/Haroset_Customs_and_Ingredients.html
Broccoli with Crumbs Martha Cohen
1. Steam 2 heads Broccoli until just tender
2. Sauté crumbs, approx 1/4 cup (matzo meal crumbs for Pesach) in 1/4 stick of butter or some olive oil (or combination of the two) until toasted
3. Combine crumbs, broccoli, juice of 1/2 lemon in baking dish sized
for single layer
4. Bake @ 350 F for at least 10 or 15 minutes
5. Broil until brown on top - rescue when floret tips start to blacken.
*Notice there are almost no measurements; it's totally done by sight and taste.
*This is only broccoli my son Nathan eats....guess that makes it worth repeating.
Fresh Asparagus with Balsamic Vinaigrette Wendy Landman
2 lbs fresh asparagus (Passover is always the time of year for good ones) - rinsed off with woody stems snapped off
Steam for about 8 minutes over boiling water
When slightly cooled drizzle over them the vinaigrette
2/3 cup virgin olive oil
1/2 cup balsamic vinegar
1 tablespoon
1 teaspoon sugar
Whisk the ingredients together and taste (the exact proportions will depend on the flavor of the ingredients)
Can serve immediately or leave out and serve within 1 hour
Matzo Rolls Steffie Levinson
2/3 cup water
1/3 cup oil
1/2 tsp. salt
2 TBL sugar
Bring above ingredients to a boil.
1 cup matzo meal
3 eggs
Add boiled ingredients to matzo meal. Let cool. Add one egg at a time and mix with spoon or fork after each one.
Roll in a ball in oiled hands. Makes 12 rolls.
Grease cookie sheet and bake for 30 mins. in a 375◦ oven.
Do not double recipe.
Pesach Matzo Kugel Steffie Levinson
4 matzos
1 lb 4% cottage cheese
4 eggs
1 tsp. salt
1 cup milk
1 apple
Juice of l small lemon
¾ sugar
Cinnamon
Mixed cinnamon & sugar (this is an additional ingredient, not part of the above sugar and cinnamon ingredients – can make yourself or buy in a bottle)
Soak matzos in water – don’t let them get too mushy; drain and press moisture out, don’t break. (I put them between 2 dish towels). Generously butter a square, deep cake pan (8 inch). Put 1 matzo on bottom; spread with 1/3 of cottage cheese. Peal apple and slice into pieces. Put on another matzo; spread with 1/3 cheese and place sliced apple on it. Do another matzo with 1/3 cottage cheese and top with 4th piece of matzo.
Beat eggs slightly and add remaining ingredients. Pour over matzos and cheese and sprinkle cinnamon on top. Then sprinkle heavily
with a combination of cinnamon & sugar.
Bake in 375◦ for 1 hour. Serve warm, room temperature or cold.
Good for snack or breakfast or side dish.
Carrot, Sweet potato, and Apple Kugel Andrea Silton
This kugel should not be confused with the carrot, sweet potato, and apple tzimmes. The addition of matzo meal to the ingredients makes it possible to cut this kugel into serving portions. It makes a tasty side dish or an excellent dessert. Best served warm, not too hot.
½ cup margarine, melted
1 cup grated peeled sweet potatoes
1 cup grated peeled carrots
1 cup grated peeled apples ½ cup matzo meal
2 T. sweet wine
½ tsp cinnamon
½ cup white sugar
½ cup brown sugar
Use some of the melted margarine to lightly grease a 7x11” baking pan. Combine the remainder of the margarine with the other ingredients; mix well. Pour the mixture into the pan. Bake at 375.F for 45’ or until brown. Makes 8 generous portions
Variation:
Add ½ cup chopped pitted prunes and ½ cup chopped raisins to the ingredients.
Grandma Cagan’s Passover
Popovers Janice Cagan- Teuber
Preparations:
Oil clean muffin tins (preferably brand new, or never been used with Chametz (make sure tins plenty oily, though not dripping)
Pre-heat oven to 450˚F.
Ingredients:
1 cup water
1 cup matzo meal
1⁄4 cup oil
pinch salt
4 eggs
Directions:
Bring water, oil and salt to boil.
Remove from heat, adding matzo meal, immediately.
Stir matzo meal into water mixture thoroughly and quickly until dough forms big ball.
Mix in eggs, one at a time, mixing thoroughly before adding next egg.
Mix till it hurts (so as to add air into mixture).
When all eggs have been thoroughly mixed, drip spoonfuls of batter into each muffin cup (fill 1⁄2 to 2/3)
Bake 20 min at 450˚F
Reduce oven to 350˚F and bake for 40 min.
Remove from oven and cool on rack.
Recommendation:
After cooling, place in zip loc freezer bags and freeze.
NOTE: I use 1 1⁄2 cup water, 1 1⁄2 cup matzo meal, 3/8 cup oil and 6 eggs for larger popovers, Janice
Chopped "Liver" Spread Holly Donaldson
3 Tbsp oil
1⁄2 lb mushrooms, chopped
1 small onion, chopped
1 c chopped walnuts
Pepper and salt to taste
1 Tbsp water
Sauté mushrooms and onion for 8 minutes. Pour into blender or food processor, adding walnuts, seasonings and water. Blend until smooth. Serve on matzo as a spread.
Makes 1 cup
Low-Fat Moroccan Carrot Salad Holly Donaldson
(2 lb) medium carrots, peeled, sliced thin
3 Tablespoons vegetable oil
2 medium onions, halved and sliced thin
1/2 teaspoon hot red pepper flakes
1 teaspoon ground cumin
salt and freshly ground black pepper
3 Tablespoons strained fresh lemon juice
In a saute' pan, cover carrots with water, cover and bring to a boil.
Simmer over medium-high heat 5 minutes or until carrots are just tender.
Remove carrots with slotted spoon.
Pour liquid into a bowl.
Dry saute' pan.
Heat oil in pan from cooking carrots.
Add onion and sauté' over medium-high heat 2 minutes.
Add 1/2 cup carrot cooking liquid, pepper flakes, cumin, salt and pepper.
Bring to a boil, stirring.
Reduce heat to low. Add carrots.
Simmer uncovered 1 minute or until sauce coats carrots.
Turn off heat, add lemon juice.
Taste and adjust seasoning.
Serve hot, warm or cold.
Makes 8 servings.
Matzo Pakoras Sakina
Berman
Traditionally made with chickpea flour, but quite tasteful with Matzo!
3 cups ground Matzo
2 tsp ajwan
1 tsp salt
1 tsp turmeric
Dash of pepper/ red pepper seed
2 cups kefir or buttermilk or 1.5 cups yogurt mixed with .5 c water
2 eggs
1 large onion. Sliced
6 cups par-boiled veggies: yam or potatoes, carrots. broccoli
Oil for frying.
Cut veggies into slices or small pieces.
Mix matzo, ajwan, salt, turmeric, pepper together in large bowl
Blend kefir or buttermilk or yogurt mix with eggs.
Add liquid to matzo mix
Stir until blended- should not be as thick as cookie dough but not as
Liquid as pancake batter.
Add veggies stir; you may need to add a little water BUT do not
Over water; as it will keep the pakoras from holding shape during cooking.
Warm up oil.
Add mixture by the spoonful. Allow to fry for 2-3 minutes or until golden brown.
Drain on a napkin. Serve with Mango Chutney and lemons.
Mango Chutney
2 large mangoes, unripe is best
2 jalapeño peppers
1 tbs butter
1 tbs olive oil
½ ish cup water
Cut-up mango into small chunks.
Dice-up peppers, keep as many seeds as you want spice
Heat butter and oil in qt. size sauce pan on low heat.
Add peppers and sauté for a few minutes.
Add mango chunks.
Continue to cook, stirring every few minutes for 10-15 minutes.
Add water to simmer for 5-10 minutes.
Should be consistency of cranberry sauce when done.
Server warm or cold(Goes well on just Matzo too!)
Passover Lasagna Irene Goodman
3 matzahs
Lukewarm water
1 ½ lb cottage cheese
1 egg, beaten
Salt, pepper
2 Tbsp chopped parsley
1 ½ pounds mozzarella cheese, sliced
2-3 cans tomato sauce with or without mushrooms
Combine egg, cottage cheese, salt, pepper, and parsley. Beat well. Soak matzahs in water and drain. Press extra water out of matzahs (carefully). Pour thin layer of sauce in 9x9 inch pan, then 1 matzah and 1/3 of cottage cheese mixture and mozzarella cheese slice. Repeat, ending with sauce. Cover with foil. Bake at 350 degrees for 40 minutes.
Passover Farfel and Cheese Irene Goodman
3 large eggs
3 cups matzah farfel
Vegetable spray
½ pound cheddar cheese
1 ½ cups sour cream
6 T ( ¾ stick) unsalted butter or margarine
2 cups milk
1 tsp salt
¼ tsp pepper
Break 2 of the eggs and beat well with egg beater or whisk
Pour the beaten eggs over the farfel and mix well. Pour into the baking dish greased with vegetable spray.
Preheat oven to 350 degrees.
Dice the cheddar cheese into small bits. Add the cheese to the farfel. Using a spoon, add the sour cream in dollops and dot with butter or margarine. Mix together the milk, remaining egg, salt, and pepper, and pour it over the casserole.
Cover and bake for 30 minutes. Uncover and let brown for 10-15 minutes more.
Scoop out onto plates and enjoy.
Roasted Vegetables Gerri Owen
Dice any combination of the following;
Zucchini, parsnips, mushrooms, red and yellow peppers, carrots, onions, sweet potatoes.Put the diced vegetables in a big bowl with chopped garlic and your oil of choice(either olive or canola) over the mixture into a baking pan with deep sides.
Bake at 325 F for about 45 minutes
Stir every so often to make sure that everything softens. Either serve hot from the oven or put in the fridge and serve cold. Lasts up to 3-4 days.