Quinoa with Fresh Mango & Pomegranate Arils
Red Onion, Jalapeño, Basil, Cilantro, Lime
We tried a new dish for Passover this year. Quinoa. Anyone who’s cooked Passover dinner knows the challenge of serving the crowd (33 in ours) immediately after the Seder which lasts about 1 1/2 hours. How to get the food to the table, timely and hot? This year we were short one chef (we sure missed you Allison) so we simplified our menu to make prep and service easier.
Continue reading “A Very Pretty Quinoa”
Saffron Matzoh Ball Soup for Passover
Passover Potluck? Count me in Tori! It is my absolute pleasure and such an honor to be invited to contribute a Guest Post for my favorite Jewish holiday, Pesach, on my favorite Jewish cooking blog, The Shiksa in the Kitchen. I’ll bring the Matzoh Ball Soup. See you at Sundown!
Choosing a Passover dish to share with The Shiksa was easy. After rolling over a thousand matzoh balls between my palms over the last decade, it is this fluffy beloved dumpling of Passover that I must share at the Potluck.
But mine is not an ordinary matzoh ball, this one is infused with saffron. Lots of saffron. So beyond their beautiful rich color, these matzoh balls taste exotic, mysterious. Perfect for the retelling of our ancient story…
My Saffron Matzoh Ball recipe is now posted at The Shiksa’s Passover Potluck here,
plus a peek at Our Beautiful Passover Seder Table too.
Try The Shiksa’s fabulous made-from-scratch “Sinker” Matzo Balls and “Floater” Matzo Balls,
now you’ll know the difference!
My recipe for the best Chicken Soup here,
how to get a crystal clear soup, chicken meat with flavor, elegant carrots, and more.
Wishing You a Holiday Full of Love, and Bright with Tradition!
Welcome to our Seder! In the next few posts I plan to share customs of the Passover Seder. The Hebrew word seder means order. The Seder tells the story of how we were slaves in Egypt before God led us to freedom. Each year at Passover we go on a journey in our hearts from slavery to freedom, from sadness to joy.
Haroset is a mixture of chopped apples, walnuts, wine, cinnamon, and a touch of honey. Its texture and color remind us of the bricks and mortar Jewish slaves had to make when we built cities for Pharaoh. And the sweetness of haroset reminds us of the sweet taste of freedom…
Continue reading “Haroset, Ashkenazi-Style חֲרֽוֹסֶת”
Over the last decade, I have made in excess of one thousand Matzoh Balls. We make about one hundred every Passover and enjoy them throughout the year as well. As the self-proclaimed Queen of The Matzoh Ball, with Passover around the corner, I’m sharing my tips on preparing the fluffiest and tastiest of matzoh balls!
Continue reading “How to Make the Fluffiest, Most Delicious Matzoh Balls”
Matzoh & Karpas
Karpas – A green vegetable such as parsley, a springtime crop representative of rebirth and redemption is dipped in salt water. The salt water reminds us of the tears our ancestors shed as slaves in Egypt.
Matzoh – We eat matzoh on Passover to remind us that our ancestors left Egypt in such haste, they could not wait for the bread to rise. Additionally, matzoh is the “bread of affliction” – the food of slavery, it reminds us to be humble and to appreciate our freedoms.
My brother, Don, is the leader. Everyone participates. We read from the Haggadah. We recite the blessings. We tell the story of the Exodus from Egypt. My nephew, Stone, 7, asks The Four Questions. We sing. We drink. We eat. We laugh. We get teary-eyed. Our story is being retold all over the world on this day.
Here I share our Passover menu and some scenes from the Seder along with the significance of each ritual. And new this year: Come take a peek into our Seder. Watch a 45 second video clip of one of our Seder songs!
Continue reading “Passover Menu 2010”
Piece of Asch’s photo of Homemade Matzoh Ball Soup. He writes, “This was my favorite course at last night’s Passover dinner with friends.”
Bob’s idea to grill the chicken made this dish superb: Grilled Chicken, Apricots and Meyer Lemon Slices. Orange Honey Ginger Glaze is poured over the chicken and it is reheated during the Seder.
My Roasted Potatoes with Thyme, Parsley and Meyer Lemon Zest. Potatoes are roasted with olive oil salt and pepper then the herb mixture is tossed with the potatoes when they are warm from the oven.
Here is the Famous Tomato Onion Brisket.
It was slow cooked for 8 hours then chilled overnight. In this photo the cold brisket is sliced against the grain and is ready to reheat for the Seder.
Two six pound briskets!
Fat side up, caramelize under the broiler.
Smother with onion and sauce.
For the complete recipe, go here.
Stone’s Kabobs were grilled simply with olive oil salt and pepper.
Giz from Equal Opportunity Kitchen made Matzoh Crunchies. She writes, “Matzoh crunchies are so easy to make, and even easier to eat and you’d never know it was made of matzoh.” She gives detailed a step by step tutorial, then “put into the fridge to cool and harden (about 10 minutes) and then break into pieces. You have matzoh brittle!”
Val made Passover Hazelnut Trifle: Passover Sponge Cake, Coffee, Coffee Liqueur, Coco Hazelnut Spread, Toasted Hazelnuts, Whipped Cream
Until next year…