A Taste of My Pesach Kitchen

A Taste of RECIPES BY FAIGY MURRAY My Pesach Kitchen Yields 6-8 servings / Meat / Freezer Friendly / Gebrokts option

Roasted Meatballs in Mushroom Sauce

I was introduced to Mushroom Kibbe by a Sephardi friend of mine. I made it week after week and on Pesach I did not want to miss out on the dish, so I created a Pesach version. I like to serve this as a meat main dish at the meal, but it’s also delicious served as an appetizer.

INGREDIENTS Meatballs » 2 lb. ground beef » ¼ cup fresh parsley, chopped » 1 egg » 1 tsp kosher salt » ½ tsp black pepper » ¼ cup store-bought Pesach crumbs or matzo meal Mushroom Sauce » 1 medium onion, diced » 1 (10-oz) box mushrooms, sliced » 1 Tbsp potato starch » ¾ cup chicken stock » 1 tsp kosher salt » ½ tsp black pepper

PREPARATION

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a bowl, combine all meatball ingredients; shape into small meatballs.

Place on prepared baking sheet. Bake for 30 minutes, then transfer to an oven-to-table baking dish or pan.

Prepare the mushroom sauce: Heat a frying pan over medium-high heat. Add onion; sauté for 5-7 minutes or until it starts to brown. Add mushrooms; sauté for an additional 10 minutes.

Add potato starch, mixing well to combine. Add stock, salt, and pepper.

Bring to a simmer to thicken. Pour sauce over meatballs before serving.

Yields 6 servings / Pareve

The concept of a meal in a bowl is quite the trend right now; however, this is something I have been doing for years. I love when flavors are mixed together and make a delicious concoction. The components for this dish can easily be served separately or together in a bowl, the way I eat it. The dressing on its own is so good, I like to make it even if I am not planning on making this dish.

INGREDIENTS » 6 flounder fillets » 2 Tbsp oil » lettuce leaves or shredded lettuce » 2 avocados, diced » 1 bag shredded red cabbage » ½ pint grape tomatoes, halved, or 3 Roma tomatoes, diced » 3 cucumbers, sliced » 1 lime Blackening Seasoning » 2 Tbsp paprika » 1 tsp cayenne pepper (or less if you don’t like it spicy) » ½ tsp black pepper » 1 tsp dried thyme » 1 Tbsp garlic powder » 1 Tbsp onion powder » 1 tsp kosher salt Creamy Herb Dressing » ½ bunch cilantro » ½ bunch parsley » 1 cup mayonnaise » 2 scallions, sliced » 2 garlic cloves » juice of 1 lime (about 1½ Tbsp) » ¼ cup olive oil » 1 Tbsp white wine vinegar » ½ tsp kosher salt » ¼ tsp black pepper

Blackened Fish Bowl

PREPARATION For the blackening seasoning: Combine all the spices in a small bowl.

Pat fish dry. Rub blackening seasoning onto both sides of fish.

Heat oil in a large frying pan over medium-high heat. Pan-fry fish, approximately 4 minutes per side, until the flesh is white and opaque.

For the dressing: Place all dressing ingredients into a food processor fitted with the “S” blade. Process until smooth and creamy. bowl; arrange avocado, cabbage, and tomatoes around the bowl. Top with fish. Alternatively, serve the components separately or bar style.

You can use this blackening seasoning on any fish of your choice. You can also use any vegetables or additions that you prefer.

I tried baking the fish; it comes out good, but you don’t get that delicious black sear. I certainly prefer stovetop but when I’m pressed for time or making a large batch, I will make it in the oven. Bake at 400°F for 30 minutes, flipping halfway through.

Yields 4-6 servings / Meat / Freezer Friendly

“Make schwarma,” my brother-in-law said when we were all sitting around one Motza’ei Yom Tov and debating our Chol HaMoed menu. “Uhm, it’s Pesach? How am I supposed to make it without schwarma spice?!” He motioned with his hands and said, “Faigy, do your magic. I’m sure it’ll be delicious!” And so “Pesach schwarma” became a thing!

INGREDIENTS » 2 lb chicken cutlets, cut into tiny pieces » 2 medium yellow onions, cut into strips » 4 Tbsp oil » 5-6 garlic cloves » 2 Tbsp wine » 1 Tbsp smoked or regular paprika » 2 tsp kosher salt » 1 tsp black pepper

PREPARATION

Heat oil in a large frying pan over medium-low heat. Add onions; sauté for a very long time (about 30 minutes). You want the onions to slowly caramelize. Add garlic after 20 minutes.

Add chicken; do not stir for about 5 minutes to give the chicken a nice brown coating. (Constantly mixing it will just steam it.)

After 5 minutes, give the chicken a stir. Add wine, paprika, salt, and pepper. Simmer for 10-15 minutes.

I like to serve the schwarma with my Homemade Fries (page 190) and cut up vegetables, as pictured. I also sautéed diced eggplant in oil to create a fried eggplant dish.

You can easily make this in advance and freeze it.

Schwarma

Reprinted with permission from My Pesach Kitchen by Faigy Murray, ArtScroll/Mesorah.

In The K tchen Rocky Road Fudge

Pareve - Yields 18 pieces - Freezer friendly

By Naomi Nachman

Chana Hersh, from Sydney, Australia, another great friend of my mum, makes this Rocky Road Fudge, and I love it. I told her I wouldn’t leave Sydney without her recipe! She was kind enough to share it with me, and I’ve added some American touches to her Australian recipe.

Ingredients

b½ cup nondairy whip topping, not whipped b1 (10-oz.) bag chocolate chips b1½ cups mini marshmallows b1 cup salted and shelled pistachio nuts

Preparation

PHOTO BY MIRIAM PASCAL

1. Line 1 (8-inch) square pan with parchment paper, cutting the paper large enough to overhangs the sides. 2. Combine whip and chocolate in a small pot. Cook, over low heat, stirring occasionally, until the chocolate has melted and the mixture is smooth. 3. Remove from heat; stir in marshmallows and nuts. Pour into prepared pan and refrigerate for a few hours, until firm. 4. Remove from fridge and cut into small squares.

Cook’s Tip: 1. This is a very rich candy, so don’t cut the pieces too big! 2. Use any variety of fillings such as dried fruit, cereal, and coconut that you and your family enjoy.

Recipe from Perfect For Pesach by Naomi Nachman published by ArtScroll, Mesorah

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.