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CONTENTS
12
EDITOR’S LETTER
14
CHAPTER 1: PLANNING PESACH
24 KITCHEN ESSENTIALS What to buy at a restaurant supply store 28 COOKBOOK My Pesach Kitchen by Faigy Murray plus more of our favorite Pesach books 30 CHAPTER 2: SNACKS & APPETIZERS 32 PROFILE Chef Chaya 34 CULINARY SCHOOL Kichel step-by-step
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44 CHAPTER 3: SALADS & SOUPS 54 TRAVEL The tricks to renting a house for Pesach plus travel essentials for a successful family road trip 60 CHAPTER 4: FISH 62 Q&A All your fish questions answered with Moshe Schonfeld from Ossie’s Fish
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CHAPTER 5: MAINS
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BUTCHER’S CUT The wonders of minute roast
92 CHAPTER 6: SIDES 96 TRENDING Cabbage 102 INTERVIEW Andrew Zimmern 107 CHAPTER 7: DESSERTS 114 HEALTH Almonds 101 121 CHAPTER 8: DRINKS 121 L’CHAIM Pesach wine guide
GUEST EDITOR: Chaya Lichtenstein is a business marketing and social media consultant and food blogger living in Brooklyn, NY. Along with her beautiful food and stunning tablescapes, Chaya partners with brands like Pomegranate Supermarket and Popinsanity Gourmet Popcorn to bring brand awareness to the forefront with her honest attitude and positive vibes. In 2018, Chaya was featured on Forbes.com with the title, “How this Instagrammer is Killing it.” Find Chaya on Instagram @chezchaya or on her lifestyle blog chezchaya.com.
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126 THE OTHER SIDE OF THE CORK Gush Etzion Winery 128 RECIDE INDEX 130 LAST BITE Yerushalmi Pickles www.fleishigs.com
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EDITOR'S LETTER
THE PESACH ISSUE
Living in the Moment — a sudden energy focused on organizing — commonly occurs during late pregnancy as an instinctive way to prepare for the newborn’s arrival. For me, nesting translated into the development of a ton of new, fresh, seasonal and easy-tomake recipes for Pesach, born out of this sudden burst of inspiration. Some favorites include an easy tomato-herb sea bass, cabbage potato kugel and almond chocolate chip cookies that come together in no time. Within days of finishing the Pesach shoot and finalizing the last of the content, I gave birth ( just a week or so early) to a baby boy, whom we named Shimon Zev. One takeaway I have learned, between experiencing pregnancy during a pandemic, Zev’s somewhat early arrival and planning our second “Pesach in a pandemic” issue, is that we don’t have much control over what happens. What we do have control over, however, is what we do with the circumstances we find ourselves in. Personally, this Pesach I look forward to enjoying the holiday in the most wholesome way possible — surrounded by family and comforting food. I have always loved Pesach. It is such a special time to get in touch with our heritage by celebrating the miracle of the existence of a Jewish nation with the haggadah as our guide. I share this sentiment with our friend and food blogger Chaya Lichtenstein (famously known as @chezchaya on Instagram) who joins this issue as our guest editor. Chaya and her mother Gita (affectionately known as "Mama Licht") bring a perfect fusion of young, fresh energy and tried-and-true wisdom to plan and execute the ultimate Pesach. NESTING
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As food is the centerpiece of every Jewish holiday, we formatted this issue like a cookbook that is divided into sections — tips for planning for Pesach; snacks & appetizers; salads & soups; fish; mains; desserts; and wines. But beyond recipes, in keeping with our brand ethos, we have fascinating articles that offer both inspiration and great reading material. Read a guide to shopping in a restaurant supply store, renting a vacation home, complete Q&A with an expert fishmonger, an in-depth interview with celebrated Emmy & James Beard award winning TV personality Andrew Zimmern, Pesach cookbook reviews and more. My personal favorite recipe in this issue is our Last Bite — Yerushalmi pickles. While I don’t even love pickles, I appreciate the love that is ingrained in the recipe. As Chabad custom dictates, our family doesn’t eat many processed foods and we work with a very limited ingredient list. One of my husband’s treasured family traditions is this pickle recipe, which he now makes with my kids every year. Aside from the delicious pickles, the family activity is what represents the best parts of celebrating. Wishing you and your family a Happy (and healthy!) Pesach. Bitayavon, Shifra
P.S. I would truly love to hear how this issue helped guide you in making Pesach one that is memorable, allowing you to live in the moment. Email us hello@fleishigs.com to share feedback and Pesach stories.
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss DESIGN & MARKETING Mann Sales Co. DESIGNER Simone Tieber PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANT Mushkah Haskelevich CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of featured books. Fleishigs Magazine is not responsible for typographical errors. Dear eater of meat, rejector of milk, words to you we bring and the ability to try a plethora of new things. Your kitchen skills we hone, allowing you to make dishes good down to the bone. Our pictures are fly, our recipes easy, our lemons squeezy. Our articles, like a good babka, are layered and juicy. You see, it’s all for you — the one who reads, makes, bakes and takes the cake.
TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine www.fleishigs.com
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S O M E C L AS S I C R E C I P E S.
M OT H E R TO S H A R E A L L H E R P E SAC H P R E P T I P S A N D
G U E ST E D I TO R C H AYA L I C H T E N ST E I N I N V I T E D H E R
MAMA KNOWS BEST.
B Y CH AN A Z E L DA W E I SS
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W
hile the modern and trendy food bloggers and chefs may dominate food media these days, there is a lot to be learned from the old school, authentic balabustas who make the same comforting and delicious heimish food they were raised on. Gita Lichtenstein, affectionately known as “Mama Licht” (@mommalicht on Instagram), prides herself in nourishing her family with the traditional soul food of her European upbringing.
Lichtenstein was born Gita Rosengarten in Zurich and raised in Antwerp, where her parents moved in search of a warm community with a rabbi, good schools and kosher food. “There was no supermarket takeout,” she recalls. “We ate simply, but my mother made everything from scratch — farfel, compote, chicken stew and sometimes stuffed veal. Although she was raised in a home where they could afford plenty of household help, her parents always made sure that she knew how to run a home on her own.”
www.fleishigs.com
PLANNING PESACH
“
There was no supermarket takeout. We ate simply, but my mother made everything from scratch.
By the age of 21, Lichtenstein was married and had moved to the United States, living in her in-law’s empty apartment for a short while before finding their own place in Brooklyn. “I was pregnant, it was hot as anything and we had no air conditioning, but we scraped and painted that apartment ourselves and made it work,” says Lichtenstein. Ultimately, they were able to buy a home in Flatbush, where they still live to this day, and her parents gave them a loan for renovation on condition that they would include a Pesach kitchen in their plans.
”
Decades later, Lichtenstein still relies on that Pesach kitchen (which has a full-size oven and sink) to feed her children, grandchildren and guests alike. A few weeks before Pesach, she cleans out the items stored inside year-round and sets up her Pesach pantry, with only minimal ingredients like oils, sugar and spices. An extra fullsize freezer in the basement is emptied, cleaned and stocked with raw meat and poultry. Pesach-only kitchen towels, aprons and tablecloths (both meat and dairy) are brought up from a dedicated closet in the basement. “I know it’s not
necessary,” Lichtenstein says of the special towel closet with a laugh, “but it’s how my mother did it.”
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PLANNING PESACH
“
I make everything the way we did in Europe, with lots of spices and dry red wine.
Several weeks before Pesach, you’ll find enormous pots of bone broth simmering for over 20 hours, at which point the broth will be strained and divided amongst large containers for use throughout the holiday. Anything that can be cooked in advance and frozen is made as early as possible, including a smooth fruit compote made with apples, pears, peaches and plums. “I try to have as many main dishes as possible made ahead of time, so I know I can always pull something out and have a meal ready on Pesach with minimal effort,” says Lichtenstein. Succulent braised meats are the perfect candidate, including stuffed veal with sautéed vegetables, baby back ribs, short ribs and minute roast. “I know Americans like their meat sweet, with lots of barbecue sauce, but I make everything the way we did in Europe, with lots of spices and dry red wine,” she adds. Aside from cooked dishes, Lichtenstein prepares and freezes some ready-to-cook options as well. “I usually make ten pounds of pre-breaded raw schnitzel and freeze it on cookie sheets. I give some to each of my kids to cook as they need it, because I know that’s really helpful to have,” she says. “Even though
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my kids are grown and mostly living on their own, I still want to feed them,” she adds with a chuckle.
”
kohlrabi, in keeping with the tradition to use only produce that can be peeled), chopped liver, babaganoush, carrot salad, cucumber salad and grieven (fried chicken skins). “I also try to prepare lots of components to have on hand, like a few dozen boiled eggs and lots of boiled potatoes — all you have to do is add some fried onions for a quick and easy side,” says Lichtenstein. “You can also shred the horseradish for maror and chrain in advance. I freeze it in deli containers inside freezersafe Ziploc bags, which keeps it really strong.”
Another traditional favorite is what Lichtenstein calls “falshe fish” (faux fish), made with chopped veal, onions, carrots and spices that is formed into gefilte fish-like balls and simmered in a veal bone broth. “Hungarians had a custom not to eat fish on Pesach, because the fishmongers used to store the fish in whiskey, which would make it chametz,” explains Lichtenstein. “That’s not the case anymore, but falshe fish has become part of our tradition — everyone loves it.” MAMA LICHT’S A few days before Pesach, all of the chametz in the main fridge is cleared out and the regular oven is kashered as well (with dedicated Pesach-only oven racks), giving Lichtenstein plenty of space to work with. At this point, with the bulk of Pesach cooking out of the way, all that’s left to do is prepare sides and appetizers, including coleslaw (made from
PESACH KITCHEN ESSENTIALS:
IMMERSION BLENDER Great for smooth fruit compote and creamy soups MANDOLINE Great for cucumber salad GRATER Great for egg salad BRAUN FOOD PROCESSOR Great for potato kugel and horseradish
Finally, it is erev Pesach, a long and busy afternoon with hours to go until the Seder meal. Trays of chicken with potatoes and onions, kugels and salads are set out on the large dining room table. With a long-standing tradition of serving a big, hearty lunch and an open door to all those in need, this Yiddishe mama makes sure that no one goes hungry. www.fleishigs.com
PLANNING PESACH
Timeline: 2 WEEKS B E F O R E Bone broth Fruit compote Stuffed veal Baby back ribs Short ribs Minute roast Stewed chicken
1 WEEK B E F O R E Bletlach (thin crepes) Horseradish Schnitzel
2- 3 DAYS B E F O R E Baked goods (sponge cake, nut cake) Potato kugel Sautéed liver Babaganoush Carrot salad Cucumber salad Kohlrabi slaw Grieven Falshe fish Add vegetables to soup for Seder night
ER EV P E S AC H Charoses Hard boiled eggs Boiled potatoes Green salads
Chana Zelda Weiss is a mom of three, full-time support manager and freelance food editor in Pomona, New York who loves to cook and entertain. You can find her and her sister DL@thosesisterswhocook.
MAMA LICHT’S BONE BROTH:
Chopped liver
Simmer veal and beef bones, a few large onions and lots of celery in water for 20 hours, then strain and discard solids. Add chicken and simmer until just cooked through. Remove chicken, shred and freeze with just a bit of broth to keep it moist. Freeze broth separately in large deli containers. Add fresh vegetables, veal or kolichel before serving.
T I P: Chilling cooked meat in the refrigerator after cooking allows you to easily remove the fat that congeals on top before freezing. Always discard fat in the garbage, not the sink!
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PLANNING PESACH
“I USUALLY MAK E TEN P OUN DS OF P R E-BR E ADE D RAW SC HNITZE L AND FR E E ZE IT O N CO O K IE S H EETS. I GIVE SO ME TO E AC H OF MY KIDS TO COOK AS T HE Y NE E D IT, B ECAUS E I K N OW T HAT ’S R E ALLY HE LP FU L TO HAV E .” - GI TA L I CH TENSTEIN (@MOMMALICH T )
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www.fleishigs.com
PLANNING PESACH
Potato Chip Schnitzel Serves: 8
8 boneless, skinless chicken breasts, pounded thinly 1½ cups potato starch 3 large eggs, beaten 1 large bag potato chips, crushed Oil, for frying 1. Prepare a baking sheet lined with parchment paper and set aside. Create a dredging station with potato starch on one plate, beaten eggs on another plate and crushed potato chips on a third. Dip chicken into potato starch, then in the eggs and finally in the potato chips. 2. Place chicken on the prepared baking sheet. Cover with plastic wrap and refrigerate until chilled. Heat 1 inch of oil in a sauté pan over medium heat. Fry for 5 minutes per side, until golden brown. Oven-Fried Method: Spray chicken with nonstick cooking spray and cook in a 425°F oven for 15-20 minutes.
Caramelized Onions Yield: 1 cup
Heat ¼ cup oil in a pot over medium-low heat. Add 4 diced Spanish onions and 2 teaspoons kosher salt; sauté until caramelized, stirring occasionally, about 25-30 minutes.
Kohlrabi Slaw
Fruit Compote
Serves: 6
Yield: 3 cups
4 kohlrabi, peeled and shredded ⅓ cup mayonnaise Juice of 1 lemon 1 tablespoon sugar 1 tablespoon red wine vinegar 1 teaspoon kosher salt
6 Golden Delicious apples, peeled and chopped 3 peaches or nectarines, peeled and chopped Juice of 1 lemon 2 tablespoons sugar
Combine all ingredients. Store in an airtight container in the fridge for up to 1 week.
Cucumber Salad Serves: 6
2 English cucumbers, thinly sliced 1 red onion, thinly sliced 2 tablespoons olive oil 2 tablespoons red wine vinegar 2 teaspoons sugar 1 teaspoon kosher salt
Add all ingredients to a pot over high heat. Lower heat and simmer, covered, until very tender. Blend until smooth. Store in an airtight container in the fridge for up to 1 week.
Mashed Potatoes with Caramelized Onions Serves: 10
Peel 10 Idaho potatoes. Place in a pot and cover with water. Cover pot and bring to a boil, then lower heat and simmer until fork tender, about 20 minutes. Mash with 1 cup caramelized onions (recipe above). Add kosher salt to taste.
Combine all ingredients. Store in an airtight container in the fridge for up to 1 week.
Carrot Salad Serves: 8
1 pound carrots, peeled and shredded ¼ cup olive oil Juice of 1 lemon 1 teaspoon kosher salt Combine all ingredients. Store in an airtight container in the fridge for up to 1 week.
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RESTAURANT SUPPLY:
KITCHEN ESSENTIALS
COMMERCIAL OR
GO HOME!
BY: N AO M I ROSS
O
nce upon a time, there was a big divide between the world of restaurants and the domain of the consumer. Beyond the complex recipes and hectic atmosphere of a restaurant kitchen, even the type of ingredients and equipment used in a restaurant can differ from that of the consumer. Online shopping and exposure to the restaurant world via the media and TV shows have slowly narrowed that divide. Obviously most home cooks don’t need (and can’t store) pots big enough to bathe in and most of us don’t need commercial ice cream makers or refrigerator cases in our kitchens either. A quick trip to your local restaurant supply store, however, might be just the answer to finding practical kitchen wares that can make your life easier and save you money at the same time. The first time I ever entered a restaurant supply store, a quick scan up and down the aisles was both exciting and overwhelming. While some items are only practical for a commercial kitchen, there is a large amount of kitchen equipment suitable for home use and much of it is a better value than the equivalent option you would find at your average home store (with no 20% coupon needed to offset the price either!).
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#1 Q. What do these items all have in common? • Lemon squeezer • Heavy-bottomed stainless steel frying pan • Heavy duty tongs • Stock pot • Stainless steel prep bowls • Sheet pans All of these items would be more expensive in a consumer store. At a restaurant supply store you will get sturdier construction for the same price or cheaper.
THE THING TO UNDERSTAND about restaurant supply stores is this — items created for commercial use are generally heavy duty, meant to take lots of wear and tear and heavy use. The items may not have a well-advertised brand name on it, but if you care more about durability than label, you can do quite well. Costs are also often lower on small items because a restaurant supply store assumes you will be buying bulk for catering needs or to furnish a restaurant. This is especially relevant when investing in cookware or kitchen tools for Pesach, a time when many home cooks are producing in larger quantities and therefore need to stock their kitchens with larger pots or pans.
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DAIRY
MEAT
PAREVE
NEVER WORRY ABOUT TOIVELING.
From the shelf to the pot Ready. Set. Cook. SHOP YOUR PESACH UTENSILS ONLINE
www.thekoshercook.com
RESTAURANT SUPPLY:
PLANNING PESACH
COMMERCIAL OR
GO HOME! #2
BEYOND EQUIPMENT
Who doesn’t love wholesale clubs for their great savings in bulk purchasing? Restaurant supply stores often carry food items with great wholesale savings and specialty products that you rarely see in supermarkets. Whether it’s the best quality canned Italian roasted red peppers or unusual varieties of gourmet mushrooms, it’s a great resource — as long as you plan on going through a big quantity (or share with a friend!). You don’t have to own a restaurant to equip your kitchen like one – just make practical choices for the kind of cooking or baking you do at home. Sometimes the best kept secrets are just the “no frills” tricks of the trade.
Q. What do these items all have in common? • Confectioners’ sugar sifter • Metal ring molds (for styling/shaping) • Large quart-sized storage containers
• Oversized muffin pans (for large quantity baking)
They are all common restaurant items that are also super helpful for the active home cook.
WHEN DOES BRAND MATTER? There are times when spending the money on a high-quality tool or cookware does make a difference. How do you know when that is? Certain specialty high-end cookware may be worthwhile either because of its ease of use or because its heat conduction is so good (but the price point or maintenance might be impractical for restaurant use). A good example might be an enamel-coated skillet by Le Creuset – it’s pricey, but low-maintenance as far as cast iron cookware goes and has superior heat conduction. On the other hand, certain kitchen appliances have relied on their brand’s old reputation to command their prices (and profits), but are no longer using materials with the same high quality or lifespan. The bottom line is – do your homework, read reviews and know what you’re buying compared to the value of restaurant supply items.
Naomi Ross is a cooking instructor, food writer and the Culinary Director at Apron Masters Kitchen in Woodmere, NY. She teaches classes throughout the tri-state area and writes articles connecting good cooking and Jewish inspiration. Follow her on Instagram @naomirosscooks or visit her website www.koshercookingconcepts.com.
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COOKBOOK
PESACH BOOK REVIEW Schwarma Yields 4-6 servings
“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!
TITLE: My Pesach Kitchen AUTHOR: Faigy Murray PUBLISHER: Artscroll PAGE COUNT: 288 RECIPES: 130+ COST: $32.99
F
aigy Murray has grown a considerable Instagram audience on her page @mykitchen_mystudio with her approachable cooking style and friendly, positive vibes. Faigy has spent the last few months producing a cookbook — a personal guide to Pesach — entitled My Pesach Kitchen, filled with over 130 simple recipes that just so happen to be kosher for Pesach. The venture, published by Artscroll, was photographed, styled and written all by Faigy, an impressive feat to say the least. The book is divided into chapters based on food categories, starting with Dips & Appetizers (breaded eggplant with onion chutney; lamb babaganoush), Salads (hearts of palm salad; portabella mushroom salad), Soups (classic chicken soup; roasted sweet potato soup with meatballs); Fish (roasted gefilte fish; tuna platter), Poultry; Meat; Sides (potato kugel; pastrami cauliflower); and Desserts & Sweets (crinkle cookies; jammy jam bars). The desserts really speak to what the book is about — most can be made in minutes using one
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bowl, with kids by your side. In addition to the classic chapters, Faigy dedicated a chapter to chol hamoed, which includes easy weeknight recipes that can be put together in no time. The book is ideal for the beginner home cook (especially one making Pesach for the first time!) looking for easy recipes that are friendly to most palates and use basic ingredients that you likely have on hand. There is a picture to accompany each recipe, something that is appreciated by readers and especially novice cooks. There is also a resource section at the end of the book with step-bystep notes and tips for making Pesach — from shopping lists and cleaning tips to menu planning and strategies for “turning over” for Pesach. It truly is a well-rounded and practical guide for Pesach that would make a great hostess gift.
EASY WEEKNIGHT RECIPES THAT CAN BE PUT TOGETHER IN NO TIME.
2 lb chicken cutlets, cut into tiny pieces 2 medium yellow onions, cut into strips 4 Tbsp oil 6 garlic cloves 2 Tbsp wine 1 Tbsp smoked OR regular paprika 2 tsp kosher salt 1 tsp black pepper 1. 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. 2. Add chicken; do not stir for about 5 minutes to give the chicken a nice brown coating. (Constantly mixing it will just steam it.) 3. After 5 minutes, give the chicken a stir. Add wine, paprika, salt, and pepper. Simmer for 10-15 minutes. 4. I like to serve the schwarma with homemade fries and cut up vegetables, as pictured. I also sautéed diced eggplant in oil to create a fried eggplant dish. 5. You can easily make this in advance and freeze it.
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COOKBOOK
Roasted Meatballs in Mushroom Sauce
BOOKS TO ENHANCE THE PESACH EXPERIENCE:
Yields 6-8 servings
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. M E AT BA L LS
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
1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. In a bowl, combine all meatball ingredients; shape into small meatballs. 3. Place on prepared baking sheet. Bake for 30 minutes, then transfer to an oven-to-table baking dish or pan. 4. 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. 5. Add potato starch, mixing well to combine. Add stock, salt, and pepper. 6. Bring to a simmer to thicken. Pour sauce over meatballs before serving.
PERFECT FOR PESACH
Naomi Nachman is a cookbook author, private chef and media personality whose career started in 2004 as a Pesach caterer. In her acclaimed book, released in 2017 by Artscroll, Naomi shares over 130 of her most famous Pesach recipes that are perfect for year round as well. amazon.com | $29.99
ARTISTIC HAGGADAH
Yaeli Vogel, a New Yorkbased Judaic artist, created a hardcover haggadah packed with her original artwork printed on each page, bringing the story of Pesach to life. Each beautiful page of art is accompanied by descriptions and words of insight. With gold lettering throughout and English translation, this haggadah would elevate any seder table. Limited edition signed and boxed haggadahs are available as well. yaelivogel.com | $98-$200
A TASTE OF TRADITION: PESACH — ANYTHING’S POSSIBLE
This classic cookbook by Tamar Ansh is being republished by Menucha Publishing 10 years after its initial release. It's full of over 350 gluten-free recipes using simple ingredients. menuchapublishers.com | $32.99
SPICE AND SPIRIT KOSHER FOR PASSOVER COOKBOOK
Originally published in 2002, this cookbook is a true classic. In addition to time tested recipes with unprocessed ingredients, this book offers a guide to making Pesach, from cleaning the home to seder rituals and various customs explained. kehotonline.com | $19.43
HAKOL B’SEDER HAGGADAH GUIDE
This year is different from all other years, so it especially calls for a seder guide that is different from other ones. HaKol B’Seder, produced by Jewish lifestyle blogger Bari Mitzmann, is back with a second edition, revisiting familiar lines from the haggadah and shifting perspectives to generate a fresh round of discussion around familiar rituals. Come into Pesach fully prepared with inspiring words of Torah and thought-provoking questions. Included this year are exclusive new recipes from cookbook author Danielle Renov, as well as custom artwork by Hadassa Goldberg and guest entries from noted Jewish women. HaKol B’Seder is sure to enhance the haggadah and seder experience. barianna.com | $10
Recipes reprinted with permission from My Pesach Kitchen by Faigy Murray
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S N A C K
& apps
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SNACKS & APPETIZERS
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C H AYA L I G H TS T H E WAY
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BY: E L I S H E VA TA I TZ
haya Lichtenstein has amassed an impressive 84,000 Instagram followers in only eight years. In short, she’s a hustler in every sense of the word. Prior to going full-time on Instagram, Chaya worked with special needs children as an ABA therapist, building her page simultaneously as a passion project. “I was juggling both and wanted to give everything my all. I took a leap of faith and left my full-time job to pursue social media,” she shares. Chaya credits her success to her faith in God along the way as the opportunities came knocking. While she always loved to cook, learning from the strong women who came before her, Chaya knew she had more to offer than setting a pretty table and posting recipes. After dedicating her page, titled @chefchaya at the time, to stunning tablespaces and recipes, Chaya realized her niche was behind the scenes — business marketing and social media consulting. “I am brutally honest and only work with companies that I am passionate about, bringing their brand and products to their fullest potential,” she explains. In boutique style, Chaya takes on a few clients at a time (with a very discerning eye) and builds social media presence using strategies that she has learned along the way. With time, her page pivoted and is now @chezchaya to reflect the all-encompassing nature of her content. Most notably, Chaya manages the social media of Pomegranate, Brooklyn’s premier supermarket. She also has a running partnership with gourmet popcorn brand Popinsanity, bringing her beloved salted caramels (the only cholov yisroel caramels with a double kosher certification) to the market. Chaya detailed her reasoning behind her choice to not show her face on social media, explaining that her page was never about her, but rather about what she could bring to the
table, literally and figuratively, that would help, inspire and motivate her followers. “For me it’s always been about the food and the decor, but more importantly about the ‘attitude of gratitude’ and the positivity behind the pretty things. I try to relay those messages in everything I do,” she elaborates. While her tables are always set to perfection, Chaya is extraordinarily down to earth. Though plated beautifully, her food is all about elevating basics. Nothing gets more down to basics than Pesach — a holiday that Chaya is passionate about and spends weeks preparing for, sharing time-honored traditions and recipes. “There is something so real about celebrating a Yom Tov the way it deserves to be celebrated, in a way that my grandparents would be proud of,” Chaya says. “There’s nowhere to be but home,” she adds. Every surface of the kitchen is covered, every piece of linen is perfectly pressed. Every vegetable is peeled, every orange is freshly squeezed, every lettuce leaf is checked and every salad is homemade. The pile of lokshen is sky high, made with her grandmother’s original recipe. The seder table comes together with white lace tablecloths passed down from her grandmothers from Europe, haggadahs old and new, crystal pitchers, silver kiddush cups and white chair covers. “There’s something about the white that adds to the regality of the occasion. After all, the seder table is the epitome of all holiday tables,” she adds. While Pesach prep can be downright overwhelming and stressful, especially given the strict traditions that Chaya’s family has been practicing for generations, Chaya wouldn’t have it any other way. She chooses to be mindful and focuses on connecting with family and the root of the holiday. The delicious, soulful food helps too!
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CULINARY SCHOOL
TH I S IS H OW WE K IC HEL . KICHEL
TIP 1
TIP 2
Dot batter on underside of parchment to keep parchment paper in place.
The one-bowl batter should be super smooth.
TIP 3
Use a silicone spatula to spread batter paper thin.
Kichel Yield: 2 dozen
By: Chaya Lichtenstein
This is THE viral kichel (cracker) recipe that you will likely make 10 times over Pesach. Make them sweet or savory — either way, they will be delicious.
TIP 4
Bake plain or add toppings.
TIP 5
Kichel is par-baked before forming shapes.
3 1¾ 2 ½ ½
eggs cups potato starch tablespoons sugar teaspoon kosher salt cup oil
Optional toppings: cinnamon-sugar, rosemary and sea salt or caramelized onions 1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. 2. Whisk all ingredients together until creamy. Using a spatula, spread batter into a paper-thin layer onto each prepared baking sheet. Top with toppings of choice, if desired, then bake for 10 minutes.
TIP 6
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Use a serrated knife to cut kichel into desired shapes. Return to the oven.
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3. Cut into squares, rectangles or desired shape, then bake for another 30 minutes. www.fleishigs.com
CULINARY SCHOOL
Kichel Board
Arrange kichel on a platter or board with fresh vegetables (radishes, carrot sticks, cherry tomatoes), soft-boiled eggs, pickled onions, pesto and chopped liver for the ultimate Pesach-friendly kiddush spread that can truly be served anytime.
Email subscribers will receive an exclusive recipe for Shlomo's famous chopped liver.
S E E PAG E 8 5 FO R C H AYA'S P O P U L A R ST E A K B OA R D.
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SNACKS & APPETIZERS
Salami Cups This recipe takes no time at all, so make as many or as few as you need for your crowd. During the shoot, we filled the salami cups with quinoa salad and enjoyed them for lunch — it added that perfect salty bite. N OT E : Be sure to use sliced deli salami and not hard or aged salami.
Preheat oven to 400°F. Press sliced deli salami into the wells of a muffin tin. Place a crumpled piece of aluminum foil in the well so that the salami holds its shape (see below). Cook for 8 minutes, until the edges begin to brown. Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before filling and serving. S O M E O F O U R FAVO R I T E I D E AS : 1. Add scrambled eggs for a fun take on salami and eggs
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2. Fill with roasted vegetables or a light salad
3. Use instead of a crust for non-dairy quiche
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USE CODE: KWPO21 Expires: 4/15/2021
SNACKS & APPETIZERS
Pesach Flatbread Yield: 8-10 flatbreads
These flatbreads are reminiscent of lachuch and work as a base for anything — breakfast sandwiches, pizza, flatbreads and on-the-go lunches or dinners. Make a big batch in advance and keep refrigerated for three days. N OT E : We used a crêpe pan to make these flatbreads, but any nonstick pan will work.
1¼ cups almond flour 1¼ cups tapioca starch 1 teaspoon kosher salt 2 cups full-fat coconut milk Coconut oil or other neutral oil, for frying 1. Combine almond flour, tapioca starch and salt. Add coconut milk and whisk until a smooth batter forms. 2. Brush a nonstick sauté pan with oil and set over medium heat. Once hot, spoon ⅓ cup batter into the pan, spreading out as necessary with the back of a metal spoon to create an 8-inch circle. Cook for about 3 minutes on one side, until tiny bubbles begin to form on the surface. Flip and cook on the other side for about 1-2 minutes, until golden brown.
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HEART.WORKS @THE_CHEFS_WIFE_'S SIGNATURE NIÇOISE SALAD MADE WITH VENTRESCA TUNA
DISCOVER AUTHENTIC ITALIAN RECIPES FROM TUSCANINI
@TUSCANINI_FOODS
SNACKS & APPETIZERS
S O D A C O V A D E F F U T S F SHI B Y:
RA
KLE
ka u h s k Shaocados Av
IN
SHAKS
HUK
FOO
QU
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INO
SEA
DE G ALL O
D AV O CADOS
CA VO AA
PICO
DO
AA VO CAD
S
OS CA
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EVIC C N O M SAL
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SNACKS & APPETIZERS
T
his feature was born during a Sukkot family gathering, when my husband and brother-in-law were reminiscing about some classic South African kiddush dishes they enjoyed while in yeshiva in Johannesburg. One of their favorites was white fish smothered in a Russian-style dressing and stuffed into an avocado. I knew it would be perfect for Pesach because of the endless filling options that can complement the rich and creamy avocado.
Each of the following fillings are great salads on their own; instead of stuffing them into avocado halves, you can simply add cubed avocado to the recipe for a wonderful side dish. The key is to halve and pit avocados that are just ripe. Scoop out some avocado, so that there’s enough of a well to fill with salad. Serve in the peel. You can lob off the bottoms a bit so that the avocado halves are steady.
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SNACKS & APPETIZERS
Shakshuka Avocados Seafood Avocados
Serves: 6
Serves: 8
This is an easy and flavorful breakfast, light lunch or snack option. Top with feta cheese for a dairy meal or crispy beef fry for a meat meal. 3
ripe avocados, halved and pitted 1 cup salsa or matbucha (recipe follows) 6 eggs Fresh parsley, for garnish
Pico de Gallo Quinoa Avocados Serves: 8
If you’re looking for a filling and nutritious salad, look no further.
1 1 1
1
½
2 2 1 ¼ 4
cup cooked quinoa tomato, finely diced small red onion, finely diced jalapeño, seeded and finely diced cup chopped parsley or cilantro, plus more for garnish tablespoons lemon juice tablespoons extravirgin olive oil teaspoon kosher salt teaspoon freshly ground black pepper ripe avocados, halved and pitted
1. Combine quinoa, tomatoes, red onions, jalapeños and herbs. Whisk lemon juice, olive oil, salt and pepper and pour over salad; toss to combine. 2. Stuff into avocado halves and garnish with additional herbs.
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1. Preheat oven to 425°F. Place avocado halves on a baking sheet, tightly packing avocados so that they remain right side up. 2. Pour an egg into each avocado half and top with salsa. Cook for 10-15 minutes, until eggs are set to your liking. Garnish with fresh parsley.
Matbucha Yield: 1 cup
Preheat oven to 450°F. Place 2 tomatoes, 1 red bell pepper, 1 jalapeño and 3 garlic cloves on a baking sheet. Toss with 3 tablespoons olive oil and 1 teaspoon kosher salt and roast for 20 minutes. Blend until desired consistency is reached, then let cool. Store in an airtight container in the fridge for up to 2 weeks.
Salmon Ceviche Avocados Serves: 8
This ceviche is delicious when eaten right away, but is even better when the flavors have a chance to marry, so make it up to 2-4 hours before serving. 8
1
1
¼ 2 2 2 1 ⅓ 4 ¼
ounces sushi-grade salmon, cut into 1-inch cubes green apple, finely diced jalapeño, seeded and finely diced Juice of 3 limes (about 6 tablespoons) cup minced shallots teaspoons grated ginger teaspoons honey teaspoons olive oil teaspoon kosher salt cup pomegranate seeds ripe avocados, halved and pitted cup chopped chives, for garnish
Fish stuffed into avocados is an authentic South African dish, traditionally made with non-kosher seafood or tilapia. Kani is a seafood substitute and happens to be kosher for Pesach too; the fact that it’s already cooked makes it quick and easy to make for an appetizer or light Yom Tov lunch. ½ ⅓ 2 2 2 1 8 1 4 3
cup mayonnaise cup chopped scallions tablespoons lemon juice tablespoons hot sauce tablespoons ketchup tablespoon honey sticks kani, shredded Persian cucumber, diced ripe avocados, halved and pitted radishes, julienned, for garnish
1. Combine mayonnaise, scallions, lemon juice, hot sauce, ketchup and honey. 2. Add kani and cucumbers; toss to combine. Stuff into avocado halves and garnish with radishes.
1. Combine salmon, apples, jalapeños, lime juice, shallots, ginger, honey, olive oil and salt. Refrigerate up to 2-4 hours before serving. 2. When ready to serve, toss in pomegranate seeds, then stuff into avocado halves. Garnish with chopped chives.
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ADVERTORIAL
Kosher.com is an online resource for all your kosher recipe needs. With a collection of thousands of recipes from the most talented kosher food writers and cookbook authors, you will find everything and anything; from dinner ideas, shabbat menus and recipes to guide you through each holiday season. Here we share two easy Pesach snack ideas straight from the web pages of kosher.com.
Pesach Granola Bars Serves: 5 Recipe by: Erin Grunstein @erin.eats.mtl
2 and ½ cups nuts -(I used mixed almonds and pecans) 2 tablespoons chia seeds 2 teaspoons cinnamon or pumpkin spice 2 tablespoons shredded coconut ¼ teaspoon salt ½ cup pumpkin purée or mashed banana 2 tablespoons honey 1 teaspoon vanilla 2 tablespoons almond butter ½ cup dried cranberries ½ cup chocolate chips 1. Preheat oven to 3500F. 2. Process nuts in food processor - do not over process, they should be coarse. Remove from processor and mix in chia seeds, cinnamon, coconut and salt. 3. In a separate bowl, combine pumpkin, honey, vanilla and nut butter. 4. Mix wet and dry ingredients well. Mix in cranberries and chocolate chips. Press down well into a parchment lined or well greased eight by eight or nine by nine pan. 5. Bake for about 30 minutes until edges start to brown.
Salami Nachos Serves: 6
Recipe by: Esty Wolbe @cookingwithtantrums
Esty’s Salami nachos— the perfect snack for passover, because the salami is the chip! It’s also a great healthy, low-carb choice all year round. Make it your own by dressing it up with whatever toppings you have or like!
1 32-ounce salami bullet, sliced as thinly as possible Topping ideas: guacamole, pico de gallo, red onion, scallions, jalapeno, fresh lime wedges 1. Slice a salami as thinly as possible (if possible, ask your local butcher to slice it on the deli slicer). 2. Lay a metal cooling rack (not plastic coated) over a foil-lined baking sheet. Lay salami slices in one even layer along the rack. 3. Bake in oven at 4250F for 10-12 minutes.
NOTE: If the slices are thicker, they may need more time to crisp up, just watch them closely to see when they curl up and darken, but don’t yet burn. 4. Let salami nachos cool, them remove to a bowl or platter and top with toppings of your choice!
For more recipe like these check out www.kosher.com
6. Remove from oven and allow to cool for about five minutes (they will fall apart if sliced too quickly but will harden too much if you wait too long). Slice into bars and allow to fully cool prior to serving.
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R EC I P E S BY: S H I F R A K L E I N
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SALADS
Tropical Salad Serves: 6-8
We love keeping the romaine leaves whole for a nicer presentation, but you can chop the lettuce as well for a more composed salad. 2 1 1 1
heads romaine cup diced mango cup diced papaya cup Candied Almonds (page 116) Avocado Herb Dressing (recipe follows)
Arrange whole lettuce leaves on a platter or on individual plates. Top with diced fruit and candied almonds. Drizzle with dressing.
Avocado Herb Dressing Yield: 1¼ cups
Blend 1 ripe avocado, ⅓ cup fresh cilantro leaves, ½ cup mayonnaise, juice of 1 lemon, 1 garlic clove, 2 teaspoons honey, 1 teaspoon kosher salt and a dash of hot sauce until smooth. Thin out with 1-2 tablespoons water, if necessary.
Roasted Vegetable Salad Serves: 6-8
This is a go-to salad recipe year round. We love to top with pumpkin seeds (which some consider to be kitniyot) or any chopped nuts like almonds or walnuts. 3 3 2 3 1
cups cubed butternut squash tablespoons oil, divided teaspoons kosher salt, divided red onions, cut into wedges (peel intact) (8-ounce) container mixed greens Caramelized Onion Dressing (recipe follows) ⅔ cup chopped almonds 1. Preheat oven to 400°F. Toss butternut squash with 1½ tablespoons oil and 1 teaspoon salt and arrange in a single layer on a baking sheet. Toss the onion wedges with the remaining 1½ tablespoons oil and 1 teaspoon salt and arrange on another baking sheet. Roast for 25 minutes, turning vegetables halfway through. 2. Arrange greens on a platter, top with roasted vegetables and drizzle with dressing. Top with nuts.
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Caramelized Onion Dressing Yield: 1½ cups
Blend ½ cup caramelized onions (page 21), 1 cup mayonnaise, juice of 1 lemon, 1 tablespoon honey, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper until smooth.
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SALADS
Layered Radish Salad Serves: 4
The best way to slice the vegetables for this salad is with a mandoline, which results in thin, even slices and really elevates the presentation. If you don’t have a mandoline for Pesach, just slice thinly with a super sharp knife. ⅓ ¼ 2 1 ½ ¼ 1 1 2
cup olive oil cup orange juice tablespoons lemon juice tablespoon honey teaspoon kosher salt teaspoon freshly ground black pepper cup thinly sliced raw yellow beets cup thinly sliced assorted radishes small oranges, peeled and cut into ¼-inch slices Radish sprouts, for garnish
Whisk oil, orange juice, lemon juice, honey, salt and pepper. Toss with beets and radishes and layer onto plates with oranges. Garnish with radish sprouts.
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Two familiar letters a one-of-kind brand.
Serving you Pesach traditions for generations. Chag kosher vsameach...
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V
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A
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É U T L O
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S O U P
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T Y B O C H A K A
S Q U A S H S
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SOUPS
Creamy Chestnut Velouté
Meaty Kabocha Squash Soup
Serves 8-10
Serves: 10-12
By: Chef Sruli Subar
This is an unbelievably creamy, deeply flavored gourmet soup that is pretty simple to make. Make sure to use a blender or immersion blender that is powerful enough to achieve ideal creaminess. You can serve it as is with crumbled chestnuts on top or take it up a hundred notches with Southern-fried chicken skins. M A K E I N A DVA N C E : Refrigerate for up to 2 days or freeze for up to 1 month. Reheat over low heat, adding some water if necessary to thin out the soup. N OT E : Galil organic roasted chestnuts, which are shelled and ready to eat, are kosher for Pesach under OK.
2 1 3 1 1 6 1 2
1
4 3 1
tablespoons olive oil large sweet onion, chopped stalks celery, chopped carrot, sliced fennel bulb, chopped cloves garlic, crushed cup dry white wine parsnips, peeled and chopped small celery root, peeled and cubed cups chicken broth cups peeled roasted chestnuts teaspoon nutmeg Southern-Fried Chicken Skins (recipe follows)
1. Heat olive oil in a large stock pot over medium heat. Add onions, celery, carrots, fennel and garlic; sauté for 4 minutes. Add white wine and continue to cook for a few minutes, until liquid is mostly reduced. Add parsnips, celery root and broth; bring to a boil, then reduce heat and simmer for 30 minutes. 2. Add chestnuts and nutmeg and simmer for an additional 10 minutes. Using a blender or immersion blender, purée until very smooth. Add water if necessary to achieve desired consistency. Serve with fried chicken skins. 52
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Southern-Fried Chicken Skins Serves: 8
By: Chef Sruli Subar
This recipe and technique takes classic fried chicken skins, otherwise known as grieven, to new, reimagined heights. M A K E I N A DVA N C E : Can be made up to 2 days in advance. Store in an airtight container at room temperature.
1
1½ 1 ½ ½ 1 1 ½
pound chicken skins, cleaned and scraped cups full-fat coconut milk teaspoon white vinegar cup potato starch cup tapioca starch tablespoon smoked paprika or Aleppo pepper teaspoon kosher salt teaspoon freshly ground black pepper Grapeseed oil, for frying
1. Clean skins well and pat dry. Whisk coconut milk and vinegar until smooth. In a separate bowl, combine potato starch, tapioca starch, paprika, salt and pepper.
By: Shifra Klein
Our family custom on Pesach is to use very few ingredients. I created this soup last year with the goal of achieving a complex-flavored soup utilizing minimal ingredients. Needless to say, the soup was a huge success and I have made it quite a few times after Pesach using more available ingredients. I have made the soup with and without garlic and ginger, ingredients that many don’t use on Pesach, and while they enhance the flavor of the soup, it is still very flavorful without. N OT E : Every year I make my own duck sauce (out of fresh stone fruit) and tomato paste that I use as building blocks for many dishes, including this soup. I have found that apricot jam is a wonderful stand-in for my homemade duck sauce and lends a pop of sweetness. (I wouldn’t suggest store bought duck sauce here though.) M A K E I N A DVA N C E : Freeze for up to 1 month, then defrost in the fridge overnight. Reheat over low heat.
2 2 2 1 1
3 3 1 ¼ 2 1
tablespoons oil pounds bone-in flanken Spanish onions, diced jalapeño, seeded and diced tablespoon freshly grated ginger, optional cloves garlic, minced, optional tablespoons tomato paste cup white wine cup apricot jam teaspoons kosher salt small kabocha squash, seeded and cut into chunks
2. Dip skins into the coconut milk mixture, then into the starch mixture. Repeat a second time for a double coating.
1. Heat oil in a stock pot or Dutch oven over medium heat. Pat flanken dry with paper towels, then sear for 6 minutes per side, until golden brown.
3. Heat 3 inches of oil in a stock pot or Dutch oven over medium heat, until a thermometer reaches 350°F. Fry chicken skins for 3-5 minutes or until crisp and golden brown.
2. Add onions and jalapeños; sauté for 10 minutes, until golden. Add ginger and garlic, if using, and sauté for another minute. Add tomato paste and sauté well to caramelize and coat the meat and onions, about 5 minutes. 3. Deglaze the pan with wine, picking up any browned bits with a wooden spoon. Add jam and salt and enough water to just cover the bones. Bring to a boil, then lower heat and simmer, covered, for 1 hour. 4. Add kabocha squash and cook for another 30 minutes, until squash is fork tender.
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SOUPS
MIRACLE ONE-BOWL MEALS. Ratatouille Soup Serves: 6
By: Shifra Klein
Ratatouille is a Pesach staple in many households and for good reason. It is satisfying, healthy, easy to prepare and can be made in advance. I took the classic version and reimagined it as a soup that is full of texture and flavor. M A K E I N A DVA N C E : Freeze for up to 1 month, then defrost in the fridge overnight. Reheat over low heat.
2
1 1
2 2 2 ½
1 3 ¼ 1 4 1
tablespoons extra-virgin olive oil red onion, diced jalapeño, diced (remove seeds to reduce heat) carrots, diced stalks celery, diced teaspoons kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste tablespoon Italian seasoning cloves garlic, minced cup tomato paste cup white wine zucchinis, cubed eggplant, cubed
1. Heat oil in a stock pot or Dutch oven over medium heat. Add onions, jalapeños, carrots, celery, salt and pepper; sauté until vegetables are softened, about 10 minutes. 2. Add Italian seasoning and garlic and saute for 2 minutes. Add tomato paste and sauté for 5 minutes. Add wine and simmer until wine is mostly reduced. Add zucchini, eggplant and 6 cups of water. 3. Bring to a boil, then lower heat and simmer, covered, for 30 minutes. Taste and adjust seasoning if necessary.
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TRAVEL
Pesach at a Home AWAY FROM HOME BY DEVORAH BACKMAN AND CHANA ZELDA WEISS
RENTING A VACATION HOME can often be a terrific arrangement for a family vacation — you can usually get more space than you would at a hotel. And believe it or not, renting a vacation home for Pesach can be a wonderful, costeffective alternative to a Pesach program! Here are some tips and tricks to make your Pesach home rental a success.
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TRAVEL
1
FIGURE OUT WHAT YOU’RE LOOKING FOR:
Location, Location, Location...
Start by browsing popular rental sites like Airbnb, Homeaway and VRBO to get a better sense of what you are looking for. You can find anything from a modest cabin in the Catskills to a chateau in the south of France, so pick a location, set your parameters and start searching! Ideally, you want to book at least 6-8 weeks out, but if you waited until the last minute, you might be able to negotiate for a better deal. As soon as you see a potential rental, email the owner with a list of questions — you want to know everything about the home, including extra fees (anything from pool use to parking and laundry may come with fees) and any rules and regulations, as well as detailed questions about the home’s setup and supplies.
2
Locate the nearby synagogues: Google Maps is your friend here — once you narrow your search to a few locations, look up the local shuls in the area (try ou.org, godaven.com and Chabad.org) and then use online maps to make sure you only look at homes within a walking distance that works for you. Don’t get your heart set on a beautiful home only to find that it’s 12 miles to the nearest minyan!
MAKE SURE THE HOME IS COMPATIBLE WITH YOUR NEEDS:
While searching, take a close look at the photos, descriptions and reviews on each listing. Use the photos to help you determine if the home is right for your group. For example, a beach house may not have an indoor dining table large enough to fit your group and an elegant Victorian home may be full of beautiful decor that would not be a good match for your rambunctious toddler. (Tip: a home marketed as “kid-friendly” will likely come with toys, as well as an owner who may be more accepting of childhood exuberance.) Don’t skimp on space! If you are staying at a rental home for the entire Pesach, keep in mind that your usage will be quite different than that of the average family. Make sure the house has a full-size fridge and freezer, ample counter space, a dining table and enough room for everyone to stretch out without feeling cramped. Having a little extra space for those long holiday afternoons will go a long way to ensuring that everyone gets along as well on the last day as they did on the first!
M A K E SU R E T H E H O U S E H AS A F U L L-S I Z E F R I D G E A N D F R E E Z E R, A M P L E C O U N T E R S PAC E A N D A D I N I N G TA B L E W I T H E N O U G H RO O M FO R E V E RYO N E TO ST R E TC H OUT WITHOUT FEELING C R A M P E D.
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TRAVEL
3
PLAN YOUR FOOD STRATEGY:
Before booking a home, decide what cooking strategy works best for you. Do you want to bring a lot of prepared foods or cook most of the food on site? If you plan to cook full holiday meals at the rental, decide if you are comfortable kashering the sink, stovetop or oven and make sure you choose a home with a stove that is easily kashered. In some locations, there may be a local Chabad house that offers kashering services or even a kosher villa rental agency that will have the kitchen kashered before you arrive. Alternatively, bring electric burners and appliances, as well as something to cover the counters.
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PLAN YOUR MENU IN ADVANCE:
If you are bringing all the food and cooking supplies from home, having your menu planned in advance will help ensure you have everything you need and also help you leave behind any unnecessary bulky items. (Do you only use your blender for one recipe? Leave it behind and use a more compact immersion blender instead. Are you bringing a large canister of cocoa only to use a single cup for one cake? Try bringing the amount you need in a smaller container.) A pared-down, quality-over-quantity menu will help keep things more manageable — while a grill and a sous vide might each be useful options, you don’t necessarily need them both. Pack your utensils, appliances and dry goods into large, clearly labeled plastic bins. Purchase produce and paper goods at your destination to avoid traveling with the extra bulk, along with things like extra trash bags and paper towels (even if the home provides those items, it likely won’t be nearly as much as you need!).
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SPLIT THE WORK (AND THE COST):
6
REMEMBER TO PUT CHAMETZ AWAY:
Planning a holiday together with a few other friends or family members? Make sure that one single person isn’t doing all of the heavy lifting (yourself included!). Create a shared spreadsheet with all of the jobs (including both cooking and cleaning) and supplies needed, so that everyone can log on and see who is doing what. Consider splitting the cooking by day or meal, which will allow each person to plan and shop for only the meal assigned to them. Perhaps assign one person to shop for meat and dairy, another for produce, etc. An app like Splitwise makes it easy to track all expenses and split them evenly after the holiday.
The great thing about renting a home through a reputable agency is that it will be sparkling clean upon your arrival — cleaning for Pesach will be easier than ever! Plan to inspect for potential chametz throughout the home as soon as you arrive and ask the owner if you can stash any non-kosher supplies or food in a closet or drawer. Check with your rabbi about your obligations regarding bedikat chametz.
BE A MENSCH! Your family will probably put more wear and tear into the home than your average weekend vacationer, so be extra careful to prevent any damage. Offer to get rid of excessive amounts of trash or recycling yourself and be upfront about how you plan to use the home. When you leave, make sure it looks as beautiful as it did when you walked in and maybe even leave a bottle of wine for your gracious host.
Devorah Backman has two children, lives in Teaneck, NJ and works as a publicist in the kitchenware and book publishing industries. Her sister Chana Zelda Weiss is a mom of three, full-time support manager and freelance food editor in Pomona, NY. They both love to cook and entertain and together they run @thosesisterswhocook on Instagram.
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TRAVEL
ROAD TRIP
DO NOT LEAVE HOME WITHOUT IT
ESSENTIALS
Tiny Love Stroller Arch
Skip Hop Pronto Changing Station
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or many families, Chol Hamoed Pesach is synonymous with road trips. Even a two-hour car ride with children of all ages comes with the challenges of making sure you have everything you need, don’t need to make too many stops and that everyone in the car is kept entertained — especially young children. We broke down the travel essentials, with our favorite necessities and a few fun extras; this guide can double as a gift guide as well.
Doona Infant Car Seat Bombol Pop-Up Booster
TRAVEL GEAR FOR INFANTS AND TODDLERS:
Babyzen YoYo Stroller
Our go-to source for everything baby related is Pish Posh Baby, a store located in Lakewood, NJ. They ship nationwide and have amazing customer service representatives who will answer any and all questions you may have. We spoke with the staff at Pish Posh baby who shared their most popular travel essentials, all of which are available on pishposhbaby.com. Babyzen YoYo Stroller: Don’t be surprised by the smooth ride of this foldable lightweight stroller. Its key feature is that it can fit into the overhead compartment of most airplanes and takes up no space in a packed car trunk. From $679 Doona Infant Car Seat: With integrated wheels, the Doona is the most travel-friendly car seat on the market. From $499 Baby Bjorn Free Baby Carrier in 3D Mesh: Travel hands-free in airports or parks with this versatile position baby carrier. It holds infants or toddlers up to 25 pounds. $159.99 Skip Hop Stroller Organizer: Keep basics (both for baby and you) handy in this caddy that attaches with velcro to any stroller bar. $25 Skip Hop Pronto Changing Station: This pouch opens into a wipeable changing pad with compartments for everything needed to easily change your baby on the go. When closed, it can be stashed in a stroller basket, tote or diaper bag. $30 58
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Tiny Love Stroller Arch: This is a fun interactive toy to keep your little one busy while sitting in the stroller or car seat. $24.99 Bugaboo Stardust Travel Cot: For overnight trips, this easy-topack travel crib is a lifesaver. It is compact in size and simple to unpack. $299 Bombol Pop-Up Booster: This ingenious booster seat folds as small as a book and turns any chair into a high chair. It has a five-point harness and weighs only two pounds. $149.99 Stokke JetKids BedBox: This travel bed looks like a carry-on suitcase and also doubles as a ride-on. $249
Kids Erasable Doodle Book Ubeesize Selfie Stick Tripod
MN(LY)
Doddle & Co. Pacifier: This pair of pacifiers will always stay clean. They are made out of silicone and pop closed when dropped — perfect for these times and perfect for travel. $18.99 Stokke Flexi Bath: If you’re looking for an easy-to-fold bath that can be taken anywhere, look no further. $59 Baby Bjorn Free Baby Carrier www.fleishigs.com
TRAVEL BAGS: Doona Essentials Bag: Store all your basic essentials in this small compact diaper bag that hooks onto the Doona car seat. pishposhbaby.com | $60 LL Bean Toiletry Organizer Bag: Great for overnight travel or to hold first aid and miscellaneous essentials, a toiletry organizer that is water-resistant and leakproof is a must. llbean.com | $39.95 MN(LY) is a menswearinspired brand of bags for men and women. Capturing the look of a sharp custom suit in a bespoke style, these unique bags are truly one of a kind. The MN(LY) Mini is a perfect on-the-go purse and the extra-large is a great option as a lightweight work bag, fitting a small laptop or portfolio. Matching sets are available for tallis and tefillin as well. MN(LY) bags are custom made in NYC using highquality materials, including genuine leather and sturdy hardware with an option for personalization. mn-ly.com Lands End offers long lasting, high-quality bags for the entire family with options to personalize by adding names, initials and designs. landsend.com
TRAVEL TOYS AND ENTERTAINMENT: Tablet or portable DVD player Playdough Mess-free activities are perfect for car rides: Crayola Color Wonder Stow & Go Coloring Studio target.com | $9.99 Kids Erasable Doodle Book Set amazon.com | $13.99 LCD Writing Tablet and Doodle Board Choose from many varieties on Amazon, from $9.99.
GETTING TECHNICAL: Make sure to pack extra chargers and battery packs: Anker Power Core Ultra Compact Charger amazon.com | $23.99 MYTAGALONGS® Plug-In Charger Case bedbathandbeyond.com | $11.99 Selfie stick or tripod for family pictures. Get one with a Bluetooth remote for pure picture perfection: UBeesize Selfie Stick Tripod amazon.com | $23.99
OTHER ESSENTIALS: 1.
First-aid kit
2.
Sunscreen
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Sunglasses and caps
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Extra sweaters or blankets
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Change of clothes or pajamas
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COVID-19 essentials such as antibacterial wipes, extra masks and gloves. Kits available online.
FOOD: 1.
String cheese
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Pesach kichel/crackers
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Clementines
4.
Vegetable sticks (cucumbers, carrots, celery)
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Pre-cooked grilled chicken or hamburger patties
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Yogurt and applesauce pouches
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Water bottles and juice boxes
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Chocolate or lollipops (they are a great distraction!)
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Dried fruit and nuts
*All pricing is noted as of press time; pricing, especially on Amazon, can change.
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Q&A
FISH A DEEP DIVE. BY: ELISHEVA TAITZ BACK IN DECEMBER 2020, WE POPPED THE FISH QUESTION TO THE FLEISHIGS INSTAGRAM FAMILY, ASKING OUR READERS TO SHARE THEIR MOST PRESSING FISH QUESTIONS. WE MET WITH FISH EXPERT MOSHE SCHONFELD TO GET THE ANSWERS.
LET'S DIVE RIGHT IN!
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ssie’s Fish was started by Yosef “Ossie” Schonfeld over 50 years ago with one shop in Brooklyn, NY. Moshe Schonfeld, grandson of the original Ossie who runs the company alongside his mother Judy and uncle David, always knew he would go into the family business. “We lived in the apartment above the fish shop, which is where most of my treasured childhood memories were formed,” he recalls fondly. “I’d accompany my father and grandfather to the fish market at 4 AM — not something many 8 year olds would get out of bed for. The experience was lively and unlike any other,” he shares. Aside from giving
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Moshe Schonfeld
people the experience of super high-quality fish and customer service, Moshe appreciates the legacy his father and grandfather left behind. “I went through the motions in school, always knowing that I was going into the family’s fish business!” he says. Moshe is always focusing on adapting the business to meet the current needs of his customers, which is how many of Ossie’s ready-to-cook items came about — with “free grilling Tuesday” and over a dozen “heat and eat” options available, those with busy lifestyles can provide a healthy, filling dinner for their family without the guesswork. For those who prefer to purchase just the fish, whether to cook at
home or serve raw like tartare, Moshe and the staff at Ossie’s are super knowledgeable and will answer any question, whether about portion size, flavor pairings (with their full line of sauces and spices), freshness, origin, storage — you name it. Catering or making a kiddush? Ossie’s lox, gravlax and crudo platters as well as their variety of herring options are highly popular. “Even in non-kosher cuisine, seafood is more coveted on a restaurant menu than a steak because of the varieties of fish available and the flavors that complement fish,” explains Moshe. As a bona fide fish expert, we decided to take the opportunity to pick Moshe’s brain.
Moshe brought some fresh ideas to the families 50 year old business, including a variety of cured fish.
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Q+A
w vs. i L F D a R em d
WHAT ARE YOUR SUGGESTIONS FOR PICKY EATERS OR BEGINNERS?
Get to know your local fishmonger and purchase good quality fresh fish, which will ensure optimal taste. I’d suggest starting with a mild-flavored fish, such as cod or halibut. Don’t go straight to herring or raw fish! For picky eaters, get creative and find ways to mask the fish flavor — think breading it like schnitzel or using a bold spice rub for fish tacos. My kids love Ossie’s fish sticks! WHAT IS THE BEST WAY TO EASE INTO COOKING A WHOLE FISH?
Ask your fishmonger to butterfly (debone) the fish (like snapper or branzino), making it much easier to cook and eat. If you prefer, you can have the head and tail removed. Use simple spices, fresh herbs, citrus slices and extravirgin olive oil. Roast at 400°F for 15 minutes — it can’t get any easier. WHAT ARE YOUR THOUGHTS ON THE STEREOTYPE THAT JEWS DISLIKE FISH?
Well, it doesn’t help matters that gefilte fish is THE fish that people think of when they think of Jews and fish (shameless plug for Ossie’s gefilte fish, which is delicious). While our holiday meals are often centered around meat, fish is actually just as important and Jews surprisingly eat a lot of fish. However, up until recently (as in the last 25 years), there was not much of a variety or availability of super fresh, high-quality fish. People seem to be intimidated by fish cookery simply because they have not been exposed to it, but it’s changing drastically. Fish is actually much easier to cook properly than meat. I see many kosher restaurants devoting more room to fish on their menus using interesting methods, which translates into home chefs wanting to cook that way too. Tuna tartare has become the new gefilte fish!
MYTH:
WILD FISH TASTES BETTER It’s personal — wild fish is leaner and has more complex notes, while farmed fish is lighter but more consistent in flavor.
MYTH:
FARMS USE ANTIBIOTICS Yes they do, but antibiotics are used to control the environment — not to promote growth. Many farms don’t even use any, which is why it’s important to buy from a fishmonger you trust.
MYTH:
WILD FISH IS HEALTHIER Most fish match up very similarly. Farmed salmon even has more omega-3 fatty acids and is actually recommended for sushi over wild salmon due to the controlled environment.
MYTH:
FARMED SALMON HAS ARTIFICIAL COLORS ADDED In the wild, salmon eat krill, which contain a chemical compound that changes the color of the salmon from pink to orange. Farms often use krill for coloring as well, so it’s really no different. The bottom line, in my opinion, is that although it gets a lot of buzz, there is no good or bad. I highly recommend buying fish from a fishmonger you trust who will always have your best interests in mind. At Ossie’s, we will only source fish that we would confidently feed to our own families.
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Q&A
WHAT KIND OF FISH IS THE BEST TO FREEZE? CAN YOU FREEZE COOKED FISH?
CAN YOU EXPLAIN A LITTLE ABOUT THE DIFFERENCE BETWEEN FARM-RAISED AND WILD-CAUGHT FISH?
DON’T BE AFRAID TO GET WET.
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Simply put, aquaculture (farm-raised) fish are raised under controlled conditions to ensure a consistent product that is always available, whereas wild-caught fish are caught from a natural habitat like a river, ocean or lake. There are so many reliable fish farmers out there who know how to properly raise fish in a safe and healthy environment, which gives consumers year round, steady product at economical prices. It’s also important to remember that chicken and beef are farmed as well, yet people seem to be more passionate about their fish being wild, without having all the information. Wild fish is actually not available year round and is a very seasonal product. Therefore, if you are purchasing wild salmon during an off-season, it was likely caught unsustainably (thus defeating the purpose entirely) or is frozen, not fresh. A popular alternative to wild fish is organic fish, which is raised in farms under perfect conditions using no antibiotics, colors and organic feed. Some of the best fish on the market is organic.
Freezing cooked fish can be done, but I’d much prefer freezing it raw. Ask your fishmonger to vacuum pack the fish while raw, then freeze it right away and use it within 3-6 months. Don’t wait days to freeze that family pack you bought on sale a few days ago and never used. As far as freezing cooked fish, dishes like Morrocan salmon or pickled salmon freeze nicely when submerged in liquid. Fish cakes (like our popular salmon sliders or kani sliders) can be formed, then frozen raw. They can even be cooked in advance, frozen in a single layer, then transferred to a Ziploc for storage. WHAT IS YOUR PERSONAL FAVORITE FISH?
Cod is super delicate and fairly mild, yet still sweet and flavorful. A good beerbattered cod can’t be beat!
The flagship location of Ossie’s Fish is located within Gourmet Glatt supermarket in Cedarhurst, NY. Ossie’s delivers daily to the Five Towns and Far Rockaway area and to many other locations. Check their website www.Ossiesfish.com or Instagram @ossiesfish for their other locations and delivery schedule. www.fleishigs.com
FISH
RECIPES BY: SHIFRA KLEIN
Seared Tuna Lettuce Wraps Serves: 6
Fresh and fun, this is the perfect fish dish that can be served in many different ways. Either plate individually as an appetizer or create a makeyour-own wrap platter. 3 1 ½ 1 1
(6-ounce) sushi-grade tuna steaks teaspoon kosher salt teaspoon freshly ground black pepper tablespoon olive oil head Boston lettuce Red Cabbage Slaw (recipe follows) Avocado Crema (recipe follows) Radishes, microgreens and lime wedges, for garnish
1. Pat tuna steaks well with paper towels, then season with salt and pepper. 2. Heat oil in a nonstick sauté pan over medium-high heat and sear tuna for 2 minutes per side. Let cool, then slice thinly. 3. Arrange lettuce leaves on plates, top with seared tuna slices, slaw and crema. Garnish with radishes, microgreens and lime wedges.
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Red Cabbage Slaw Serves: 4-8
Combine 2 cups shredded red cabbage, ½ cup diced mango and ⅓ cup minced scallions. Whisk ¼ cup red wine vinegar, ¼ cup honey and ¼ cup olive oil and toss over salad.
Avocado Crema Yield: 1½ cups
Blend 1 ripe avocado, ⅓ cup mayonnaise, 1 garlic clove, 1 tablespoon honey, ⅓ cup cilantro, 1 teaspoon cumin, juice of 1 lime, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper until smooth.
M A K E I N A DVA N C E :
• Sear tuna 24 hours before serving and refrigerate until ready to serve. • Prepare crema up to 48 hours in advance and refrigerate until ready to serve. Store in an airtight container with a piece of plastic wrap placed directly on top of the crema to prevent browning, then cover the container. • Prepare slaw up to 48 hours in advance, adding mango and scallions when ready to serve.
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Tomato Herb Sea Bass Serves: 4
This recipe is beyond simple to make but packed with flavor. Feel free to use another white fish, like halibut, or use salmon instead. 4 1 4 8 ½ 3 2 1 ½
(6-ounce) fillets Chilean sea bass pound baby vine tomatoes shallots, peeled and halved cloves garlic cup cup extra-virgin olive oil, divided tablespoons chopped fresh parsley tablespoons chopped fresh cilantro Zest and juice of 1 lemon teaspoon kosher salt teaspoon freshly ground black pepper
1. Preheat oven to 475°F. Place fish fillets on a baking sheet. Toss tomatoes, shallots and garlic with ¼ cup olive oil and arrange around the fish. 2. Combine parsley, cilantro, remaining ¼ cup olive oil, lemon zest and juice, salt and pepper; pour over fish and roast for 12 minutes.
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Sweet and Sour Salmon Serves: 8
This recipe comes courtesy of my parents — credit goes to my mother for throwing it together and to my father for actually writing out the measurements. It’s super easy and delicious and great year round as well. M A K E I N A DVA N C E : Refrigerate for
up to 1 week and freeze for up to 1 month. Defrost overnight in the fridge.
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8 ½ 1 ½-2 1 1
(6-ounce) salmon fillets cup freshly squeezed lemon juice cups sugar onion, thinly sliced teaspoon kosher salt Black peppercorns and cloves, optional
1. Preheat oven to 350°F. Place salmon in a baking dish and set aside. 2. Bring lemon juice, sugar, onion and salt to a boil in a small saucepan over high heat. Reduce heat to medium and cook, uncovered, until liquid starts to develop a caramel color. 3. Pour mixture over salmon and cook (either covered or uncovered for a more caramelized salmon) for 15-20 minutes.
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Lemon Gefilte Fish Cakes Serves: 8
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roll sugar-free gefilte fish, defrosted 1 egg, beaten Zest and juice of 1 lemon ⅓ cup chopped fresh parsley ¼ cup kosher for Pesach panko breadcrumbs 2 tablespoons chopped capers ¼ cup chopped olives 2 teaspoons hot sauce, optional 1 teaspoon kosher salt Matzah meal, crushed chips, kosher for Pesach panko breadcrumbs or potato starch, for coating Oil, for frying Lemon Horseradish Mayo, for serving (recipe follows) 1. Combine gefilte fish, egg, lemon zest and juice, parsley, panko, capers, hot sauce and salt. Form into 8 patties. 2. Dip patties into matzah meal, crushed chips, breadcrumbs or potato starch. 3. Add a thin layer of oil to a sauté pan over medium heat. Fry patties for 6 minutes per side, until golden. Serve with Lemon Horseradish Mayo.
Lemon Horseradish Mayo Yield: 1¼ cups
Whisk 1 cup mayonnaise, 2 tablespoons grated horseradish, zest and juice of 1 lemon, ⅛ teaspoon freshly ground black pepper, 1 teaspoon honey and 1 teaspoon smoked paprika.
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THE
MINUTE ROAST IS WORTH YOUR TIME. B Y: N A F TA L I H A N AU P H OTO G R A P H Y B Y: S C H N E U R M E N A K E R
inute roast is a delicious option for your Shabbat or holiday table. It’s a flavorful, well-marbled braising roast that comes from the shoulder, sometimes called minute steak roast or blade roast. Located at the top of the foreleg, the minute roast is adjacent to the shoulder roast (aka silver tip, which is leaner). If you’re not sure if you’ve ever had a minute roast, the most defining characteristic is its extremely tender meat, which includes a thick ribbon of gristle that runs through the center of the roast, separating the top and bottom halves. When braised for three or more hours, this gristle becomes unctuous and tender. Minute roast can also be cut into minute steaks – the meat is quite tender, but you’ll have to navigate the gristle with your knife and fork. In our opinion (and our customers tend to agree), the best use for this piece of meat is to fillet the gristle to create tender and flavorful flatiron, one of the most tender steaks that can be cut from the forequarter.
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Once the gristle is removed, the upper and lower halves of the roast become two London broil-style steaks, which handle high-heat cooking much better than the whole roast and are lovely cooked to rare or medium-rare. At Grow & Behold, we call these steaks minute London broil (this cut has too many other names to list them here). Our most heavily-marbled steaks become butcher’s cut flatiron steaks, which have a rich intramuscular fat quality that contributes to very juicy and tender steak. EDITOR’S NOTE: While many cuts of meat vary by name amongst kosher butchers, the minute roast is one that is consistently named across the board, likely due to the unmistakable gristle running through it. Once the minute roast is split in half and the gristle is removed, identifying this cut by name can be challenging. It can be called minute London broil, split fillet roast or minute roast split.
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Slow Cooker Yapchik Serves: 10 Recipe
By: Shlomo Klein
Yapchik, a meat-stuffed potato kugel, is usually served alongside or instead of cholent. There are many varieties and recipes out there and we have shared two amazing versions in the past, including one by Danielle Renov’s mother for our first Pesach issue. This year, we decided to go for a slow cooker option, a recipe that is literally years in the making. Tried, tested and true, this is the ultimate comfort food perfect for a Pesach cholent or weeknight dinner. N OT E S : • For this slow cooker version, it is crucial
to grate the potatoes using the coarsest grind on your food processor. If you’re feeling adventurous, use the bigger holes on a box grater. • Using a whole roast is another crucial
step as it ensures the meat will be super tender. 8 Idaho potatoes, peeled 1 Spanish onion, peeled 3 extra-large eggs, beaten 1⅓ cups oil 1 tablespoon + 1 teaspoon kosher salt 1 (3-pound) minute roast 1. Grate potatoes and onion using the coarsest setting on a food processor. Mix with eggs, oil, 1⅓ cups water and salt. 2. Grease slow cooker with nonstick cooking spray and fill with half the kugel mixture. Top with minute roast, then spread remaining kugel mixture on top.
LOW, SLOW, AND OUT OF CONTROL. Shlomo Klein has been publishing kosher food magazines since 2011 and has revolutionized the industry standard for food publication and quality within the kosher market. Shlomo is passionate about all things food, but is obsessed with cheesecake and yapchik. Originally from Johannesburg, South Africa, he currently resides in the Five Towns (NY) with his wife Shifra and four kids.
3. Pour 1 cup of water over the surface, then place a piece of parchment paper on top. Cover and cook on high for 2 hours. Switch to the low setting and cook overnight.
N OT E : Cooking the yapchik with parchment paper is the key to an evenly cooked and perfectly browned end result.
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Minute Roast with Gravy Serves: 8
TO S E RV E : W H E N C O L D , slice roast thinly, then reheat in sauce. Serve family-style on a platter with gravy and braised vegetables. S P O O N L E F TOV E R T H I C K E N E D gravy over mashed potatoes. M A K E S H E P H E R D’S P I E :
Shred leftover meat and place in a 9x13-inch pan. Top with braised vegetables and gravy. Combine 3 cups mashed potatoes, 1 egg, ⅓ cup caramelized onions (page 21) and 1 teaspoon kosher salt and spread over meat. Cook in a 375°F oven for 20 minutes.
By: Shifra Klein
This easy technique will yield a classic braised roast with tender slices of meat and a rich, deeply flavored gravy every time. Searing the meat creates a crust and flavors the base of the sauce, which is built by sautéing aromatic vegetables and mushrooms. M A K E I N A DVA N C E : Cover tightly and freeze. Defrost in the fridge overnight and reheat before serving.
¼ ¼ 2 1 1 1 3 3 1
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cup oil cup potato starch teaspoons kosher salt teaspoon freshly ground black pepper (4-pound) minute roast onion, diced carrots, diced stalks celery, diced cup chopped baby bella mushrooms cup chopped shiitake mushrooms tablespoons tomato paste cup chicken broth cup red wine
1. Preheat oven to 350°F. Heat oil in a large sauté pan over medium-high heat. Combine potato starch, salt and pepper on a plate. Roll roast in mixture to fully coat, then sear in the hot oil until golden on all sides, about 3 minutes. Transfer to a 9x13inch pan. 2. Add onions, carrots, celery and mushrooms to the pan and sauté until softened, about 10 minutes. Add tomato paste and sauté until caramelized, about 5 minutes. Add broth and wine, scraping up any browned bits with a wooden spoon. Pour over the roast. Cover tightly with foil and braise in the oven for 3 hours. At this point, the roast can be frozen (once cooled). 3. Strain liquid into a saucepan over high heat; simmer until reduced by half. Cool roast completely, preferably overnight, before slicing. 4. Reheat and serve sliced minute roast with gravy and braised vegetables.
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BETTER BY THE MINUTE.
Sweet and Sour Minute Roast Serves: 8
MAINS
By: Shifra Klein
The apricot agrodolce is a great base condiment for use in many recipes. Here, we combine the sweet and sour agrodolce with fresh apricots and a few other ingredients to create a delicious braised minute roast inspired by a favorite ingredient — duck sauce. M A K E I N A DVA N C E : Cover tightly and freeze. Defrost in the fridge overnight and reheat before serving.
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(4-pound) minute roast cup Apricot Agrodolce (recipe follows) large Spanish onions, thinly sliced apricots or 3 peaches, sliced cup sweet sparkling white wine (such as Bartenura Moscato) sprigs fresh rosemary
1. Preheat oven to 350°F. Place minute roast in a 9x13inch baking pan. Top with agrodolce, sliced onions and apricots, sparkling wine and rosemary. Cover tightly with foil and braise for 3 hours. 2. Uncover and increase oven temperature to 500°F. Roast for 15 minutes. Cool roast completely, preferably overnight, before slicing. Reheat before serving.
Apricot Agrodolce Yields: 2 cups
Any variety of light vinegar would work here, such as white or red wine vinegar or white balsamic. Combine 1½ cups vinegar, ½ cup sugar, ½ cup honey, 2 cups dried apricots, chopped, 4 thinly sliced red chilis and 1 teaspoon kosher salt in a saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes, until thickened and syrupy. Let cool. Store in an airtight container in the fridge for up to 1 month. month. Optional: Blend with a bit of hot water to create a smooth sauce.
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Mama Lichtenstein's Minute Roast Serves: 8
By: Gita Lichtenstein
This is the ultimate heimish roast recipe — super simple, but really packed with flavor. It's preferable to split the minute roast by cutting across the middle to remove the gristle that typically runs through it. Ask your butcher to do this or use a whole minute roast and adjust cook time as necessary. M A K E I N A DVA N C E : Cover tightly and freeze. Defrost in the fridge overnight and reheat before serving.
3 tablespoons oil 3 large Spanish onions, thinly sliced 2 teaspoons kosher salt 1 (4-pound) whole or split minute roast 2 teaspoons freshly ground black pepper 2 cups dry red wine 1. Preheat the oven to 375°F. Heat oil in a large sauté pan over high heat. Add onions and salt and sauté for 5 minutes, until onions start to caramelize. Lower heat to medium and sauté for another 10-15 minutes, until softened. 2. Place roast in a 9x13-inch baking pan. Season with black pepper, top with sautéed onions and pour wine on and around the roast. 3. Cover tightly with foil. For a split minute roast, cook for 2 hours and 15 minutes. For a whole minute roast, cook for 3 hours. Cool roast completely, preferably overnight, before slicing. Reheat before serving.
Falshe “Fish” Serves: 8
By: Gita Lichtenstein
Falshe (false/faux) fish was developed by Hungarian Jews, because fishmongers used to pour whiskey (which is not kosher for Pesach) over the fish to keep it fresh. As a result, Hungarian Jews who missed the flavor and texture of classic gefilte fish (ground fish cooked in fish broth) recreated the concept using meat, veal or chicken. What sets this version apart is that the falshe fish balls are made from veal and cooked in a rich bone stock, lending to a delicious, rich flavor. M A K E I N A DVA N C E : Freeze for up to 1 month. Defrost overnight in the fridge and reheat over low heat. FO R T H E B ROT H :
1½ 1 1½ ¼ 1 1 1
tablespoons oil large Spanish onion, diced pounds veal neck bones cup sugar teaspoon paprika teaspoon kosher salt teaspoon freshly ground black pepper
FO R T H E FA LS H E F I S H BA L LS :
1½ pounds ground veal 1 small onion, grated 1 carrot, grated 2 tablespoons potato starch 1 egg 1½ tablespoons sugar ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1. Heat oil in a stock pot or Dutch oven over medium heat. Add onions and sauté until softened, about 3-5 minutes. Add bones, sugar, paprika, salt, black pepper and 8 cups of water. Bring to a boil, then reduce heat and simmer, covered, for 2 hours. 2. While stock is simmering, combine ground veal, grated onions and carrots, potato starch, egg, sugar, salt and pepper. Form into meatballs, about 2-3 tablespoons each. Drop in simmering stock and cook, covered, for 1 hour.
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CHAYA KNOWS HOW TO BRING THINGS TO LIFE.
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101 MAINS
STEAK BOARD
Chaya Lichtenstein (@chezchaya) is widely known for making simple food elegant. “I don’t eat fancy food,” she shares. “I like the simple dishes. I will take chicken paprikash (page 88) any day over duck confit and I find that most home cooks feel the same way.” While her food and dishes utilize simple ingredients and techniques, she brings a unique touch and vibe to all that she does. She elevates simple dishes with the presentation; adding colors, textures and interesting (yet attainable) garnishes makes all the difference. The steak board, for example, is one of her signature dishes. Chaya prefers using minute London broil that she serves with crispy fried eggs, vine tomatoes, pesto and a generous sprinkling of flaky sea salt. To bulk up the board, add caramelized roasted sweet potatoes. Read more about Chaya on page 33.
Minute London Broil Serves: 4
By: Chaya Lichtenstein
The key to this London broil is making sure it’s at room temperature before searing, having a super hot pan and not moving the meat around — that will yield a golden crust, which equals flavor. 1 2 2 2
(2-pound) minute London broil, at room temperature teaspoons kosher salt teaspoons freshly ground black pepper tablespoons oil
1. Pat meat well with paper towels and season generously with salt and pepper on both sides. 2. Heat oil in a large sauté pan or cast iron skillet over high heat and sear meat for 7-8 minutes on one side, then flip and sear for 6-8 minutes on the other side, until golden brown. 3. Transfer to a cutting board and let rest for 10 minutes. Slice and serve cold or at room temperature.
Pesto Blend 1 cup fresh basil, ½ cup toasted almonds, 2 garlic cloves, ½ cup olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper until smooth. For a pop of freshness, add 1 tablespoon fresh lemon juice.
Crispy Eggs Heat ½-inch oil in a sauté pan over medium-high heat. Once the oil is hot (key for a good crisp), crack 2 eggs into the pan. Cook uncovered for 2 minutes. Cover and cook for another 2 minutes, until whites are set and yolks are still runny.
Caramelized Roasted Sweet Potatoes Preheat oven to 450°F. Place sweet potatoes in a baking dish and roast, uncovered, for 1½ hours. Let cool slightly, then split open or cut in half.
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SO U S V I D E L A M B C H O PS Serves: 6
By: Chef Sruli Subar
1 (2½-pound) rack of lamb, preferably frenched with fat cap left on 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon oil Lemon Caper Relish, for serving (recipe follows) 1. Seal rack of lamb in a freezer-safe Ziploc bag and remove all air. You can also ask your butcher to vacuum seal it so that it can be inserted directly into the water bath. 2. Prepare sous vide and set the temperature to 140°F. Cook for 3-4 hours. 3. Remove the rack of lamb from the bag, pat dry and season with salt and pepper. Heat oil in a sauté pan over medium-high heat. Sear lamb for 10-15 minutes, until golden brown. 4. Slice lamb into individual chops and serve with relish.
LEMON CA P E R R E L I S H Yield: 1½ cups
If you can’t find Meyer lemons, which are sweeter and milder in flavor, feel free to use any lemons. ⅓ ¼ ¼ 1 2 2 2 1
cup toasted hazelnuts, chopped cup capers, drained and chopped cup olive oil tablespoon minced shallots cloves garlic, grated sprigs dill, leaves only, minced sprigs parsley, leaves, only, minced teaspoon honey Zest and juice of 1 Meyer lemon Zest and juice of 1 lemon Kosher salt and freshly ground black pepper, to taste
Combine all ingredients. Store in an airtight container in the fridge for up to 1 week.
M A K E I N A DVA N C E : After cooking in the sous vide, leave the rack of lamb in the bag and let cool. Freeze for up to 2 months, then defrost overnight in the fridge. Continue with
the directions to sear and serve.
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"CHICKEN PAPRIKASH IS THE SCENT OF HAPPINESS - THE ULTIMATE SOUL FOOD." -GUEST EDITOR CHAYA LICHTENSTEIN
Chicken Paprikash Serves: 4-6
By: Chaya Lichtenstein
Chicken paprikash is a popular dish of Hungarian origin and one of the most famous variations of the paprikash preparations common to Hungarian tables. This recipe makes me super nostalgic for a time spent sitting in my Babi Lichtenstein’s kitchen on many weeknights amid the wafting aroma of this dish, which is truly indescribable. ¼ 3 2
1 6 4 1½ ½
cup oil onions, diced teaspoons smoked paprika teaspoon regular paprika cloves garlic chicken legs teaspoons kosher salt teaspoon freshly ground black pepper
1. Heat oil in a large sauté pan over low heat. Add onions and sauté for about 20 minutes. Add paprika and garlic and stir to coat. 2. Season chicken with salt and pepper. Push onions to the side of the pan and sear chicken legs, skin side down, for 6 minutes over medium heat. 3. Add ⅓ cup water. Reduce heat to low and simmer, covered, for 1½ hours. M A K E I N A DVA N C E : Transfer to a 9x13-inch dish and freeze for up to 1 month. Defrost overnight in the fridge and reheat over low heat.
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Chicken Marbella Servings: 8
CHICKEN MARBELLA Chicken Marbella first appeared in recipe form in the 1982 Silver Palate Cookbook by Julee Rosso and Sheila Lukins. In the 1970s, Lukins ran a catering company in Manhattan. Rosso knew some of her customers, ate her food and their friendship eventually led to a groundbreaking business model for food shops in New York City. In 1977, the duo opened The Silver Palate, a small take-away shop that prepared beautiful meals for the grab-and-go crowd. My family had been catering customers of Sheila’s and shopped at the store regularly once it opened. Chicken Marbella, a Lukins’ favorite from the early days of her catering business, became a Jewish holiday and Shabbat dinner party favorite of ours for many decades. I grew up eating The Silver Palate version of this dish. For those of you who aren’t lucky enough to have tasted this amazing treat prepared by the legend herself, the dish is a smart combination of olives, capers, prunes, oregano, garlic, 90
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red wine vinegar, brown sugar and white wine. And, while not intended specifically as a Jewish holiday recipe, it fits the bill perfectly and has been a stalwart in our family for decades. The Mediterranean inspirations are deeply felt, the agrodolce of the Italian kitchen is stacked deep in this dish and yet it all feels like the sweet and sour flavors of your bubbe’s kitchen. Maybe it’s the prunes? If you are cooking for a crowd, and oven space is an issue, I make sure I marinate overnight, then I brown the chicken in the morning and proceed with the recipe until the part where you slide it in the oven. I refrigerate it at that point so that all I do for dinner service is slide it into the oven for an hour or so to cook. I have adapted this recipe long ago, making it a little more to my taste, adding a few twists, and, of course, apricots because I always have them in the cupboard. -Reprinted with permission from
By: Andrew Zimmern
2 chickens, quartered 2 tablespoons dried oregano 4 cloves garlic, minced 1 teaspoon coarse salt 1 teaspoon ground black pepper 3 shallots, minced ⅔ cup red wine vinegar ⅔ cup olive oil 1 cup white wine ½ cup red vermouth* 1 cup pitted prunes 1 cup dried apricots (I like the sulfur free ones) ½ cup pitted green olives ¼ cup capers, rinsed well 3 fresh bay leaves (dried are fine in a pinch) ½ cup plus 3 tablespoons brown sugar ¼ cup Italian parsley, finely chopped, reserve a little for garnish 1. Marinate the chicken in the oregano, garlic, salt, pepper, shallots and vinegar for 24 hours. 2. Preheat the oven to 375°F. 3. Heat oil in a large pan, and working in batches, brown the chicken on both sides, saving the marinade. Place chicken in a single layer in a big lasagna pan. 4. Deglaze the pan with the wine and vermouth, reducing by about half. Add reserved marinade and all remaining ingredients except the 3 tablespoons brown sugar to the pan. Swirl and bring to a boil again. Pour mixture over the chicken. Sprinkle the pieces with the remaining brown sugar. 5. Bake for an hour or so until done. Place the chicken quarters on a platter, pour all the ingredients in the pan over the poultry. Sprinkle with a little parsley and serve. *Editor's Note: Kedem makes vermouth that is kosher for Pesach. Alternatively, use dry white wine.
andrewzimmern.com www.fleishigs.com
Truly Outstanding Tabor Winery, winner of 9 medals in the Israeli Best Value Competition 2019
- Better Together
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R EC I P E S BY: S H I F R A K L E I N
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Parsnip Confit Serves: 6
The concept of confited parsnips is totally unexpected. Once cooked, the parsnips can be removed from the oil and roasted for an additional 10 minutes at 450°F for an incredibly creamy roasted vegetable side dish. 8 parsnips, peeled and halved lengthwise 3 sprigs thyme or rosemary 8 shallots, peeled and halved 8 cloves garlic, optional Olive oil, as needed Preheat oven to 300°F. Place parsnips in a baking dish with herbs, shallots and garlic, if using. Cover with olive oil and cook for 1 hour.
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Sweet Potato Chestnut Purée Serves: 6
3 sweet potatoes 1 cup caramelized onions, divided (page 21) 1½ cups pre-cooked chestnuts, divided ¼ cup almond milk ¼ teaspoon ground nutmeg, optional 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper 1. Preheat oven to 400°F. Prick sweet potatoes with a fork, then place in a baking dish or on a baking sheet and roast for 1 hour, until fork tender. 2. Add the flesh from the sweet potatoes to a blender with ½ cup caramelized onions, 1 cup chestnuts, almond milk, ground nutmeg (if using), salt and pepper. Purée until smooth. Serve with reserved caramelized onions and chestnuts.
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T Y P E S O F CA B BAG E :
Red cabbage
• Red cabbage: Sweet and colorful, red cabbage is great in salads and in braised dishes. • Green cabbage: Besides for the classic uses like coleslaw, green cabbage is the best variety for a cabbage cream/purée due to its low water content. • Conehead Cabbage: Similar to green cabbage. Slightly sweeter and more tender. • Savoy cabbage: Also known as curly cabbage, Savoy is similar to green cabbage as far as usage, although it has more texture and is more visually striking, with various shades of green. Because it is more tender than traditional cabbage, this is the best choice for use as a wrap or for stuffed cabbage.
Green cabbage
Conehead cabbage
• Napa cabbage: Used a lot in Asian cuisine, kimchi and stir fries, Napa cabbage is lighter in flavor than classic green cabbage. It resembles a hybrid between cabbage and romaine. A LSO I N T H E CA B BAG E FA M I LY:
•
Bok choy: Bok choy can be halved and grilled or added to stir fries. It can also be added to salads raw.
•
Brussels sprouts: Roasting Brussels sprouts or caramelizing them in a hot cast iron pan with some garlic and maple syrup will trump any of your mushy Brussels sprouts memories.
M OV E OV E R CAU L I F LOW E R A N D K A L E .. .
C
oleslaw, stuffed cabbage and cabbage knishes are nothing new to the Jewish palate; cabbage is a Jewish food staple and for good reason. It is inexpensive, has so many uses and can be stored for a long time. Lately, popular food authors have made cabbage trendy again. Cookbook author Adeena Sussman (currently working on her much anticipated second book all about Shabbos) introduced us to melted cabbage in Sababa, her first cookbook. A few years ago, food blogger Melinda Strauss made spiced roasted red cabbage a side dish we crave. Lifestyle blogger Adina Schlass (@the_chefs_wife_) created epic cabbage cream last Pesach for Whisk, Ami’s food magazine. This Pesach, we feature a suite of easy cabbage recipes that will be enjoyed for years to come.
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Savoy cabbage
A B O U T CA B BAG E : 1. Cabbage is extremely versatile and can be added to all sorts of dishes. Add shredded cabbage to salads for the perfect crunch that stands up to any dressing or vinaigrette. Add to a stir fry, soup or braised meat. 2. Cabbage can last in the refrigerator for a month or two. In a cellar dedicated for root vegetable preservation, cabbage can last even longer. 3. Choose a head of cabbage with tightly packed leaves that feels heavy for its size. Do not wash until ready to use.
Napa cabbage:
5 WAYS TO USE CABBAGE: 1. S L AWS & S AL A DS 2. WR APS & TACOS 3. STUF F ED 4. B R AIS ED 5. CR E AM
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Pastrami Cabbage Wedges Serves: 8
Our Caramelized Onion Dressing on page 47 is delicious here, but you can use any favorite creamy dressing, such as Caesar, whether store bought or homemade.
1 head cabbage, cut into 2-inch wedges 2 (6-ounce) packages deli pastrami 1 cup Caramelized Onion Dressing (page 47) 2 tablespoons honey 1. Preheat oven to 400°F. Place 2 pastrami slices on a cutting board and place a cabbage wedge on top. Brush wedge with dressing and wrap with pastrami so that most of the cabbage wedge is covered. Insert a toothpick to keep it intact, if desired. Place on a parchment-lined baking sheet. Repeat with remaining wedges. 2. Drizzle wedges with honey and roast for 20-25 minutes.
Cabbage Sauté Serves: 8
2 (4-ounce) packages beef fry 3 leeks, rinsed well and sliced into half moons 1 head cabbage, thinly sliced Kosher salt and freshly ground black pepper, to taste 1. Working in batches, place beef fry in a cold sauté pan over medium-high heat. Cook until crisp, then transfer to a paper towel-lined plate. 2. Reduce heat to medium-low and add leeks to the pan. Sauté until tender, about 5 minutes. Add cabbage and sauté for another 15-20 minutes. 3. Chop beef fry and add to the pan. Season with salt and pepper to taste. Serve warm.
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Cabbage Potato Kugel Serves: 8-10
Caramelized onions, mashed potatoes and cabbage come together in a delicious not-youraverage kugel. Wrapping in cabbage elevates these humble ingredients and creates a stunning presentation. 1 head Savoy cabbage 8 Idaho potatoes, peeled and cut into roughly 2-inch chunks ¼ cup oil, divided 2 onions, diced 2 teaspoons kosher salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 2 eggs, beaten
1. Preheat oven to 400°F. Bring a large pot of water to a boil. Prepare a bowl of ice water and set aside. 2. Remove stem from cabbage and gently peel off 14 leaves. Boil cabbage leaves for 2-3 minutes, then transfer to the bowl of ice water using a slotted spoon or tongs. 3. Add potatoes to the same pot and simmer for about 20 minutes, until fork tender. Drain. 4. Meanwhile, thinly slice remaining cabbage and set aside. Heat 3 tablespoons of oil in a sauté pan over medium-high heat. Add onions and salt and sauté until golden and caramelized, about 15-20 minutes. Add shredded cabbage and black pepper and sauté until tender. 6. Mash the potatoes, then add onion-cabbage mixture. Taste to adjust seasoning if necessary. Add eggs and mix to combine. 7. Arrange steamed cabbage leaves over a greased 9-inch pan, allowing leaves to generously hang over the pan. Fill with potato mixture. Seal with the overhanging leaves of cabbage, then brush with remaining tablespoon oil. 8. Cook for 25 minutes. Invert, then slice and serve.
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BY: S H I F R A K L E I N
ANDREW ZIMMERN
INTERVIEW
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I
PHOTOGRAPHY BY: MADELEINE HILL / THE TRAVEL CHANNEL
had the great opportunity to speak with Andrew Zimmern, an esteemed Emmy- and four-time James Beard Award-winning television personality, chef, writer, teacher and social justice advocate. As the creator, executive producer and host of Travel Channel’s Bizarre Foods franchise, Andrew Zimmern’s Driven by Food and Emmy-winning The Zimmern List, Andrew has devoted his life to food by exploring and promoting cultural acceptance and tolerance. He has traveled the world and is passionate about the philanthropic causes that he is involved in. In February 2020, Andrew returned to television with What’s Eating America and now his newest series, Family Dinner, which can be streamed on Discovery+. Find Andrew on Instagram @chefaz, Twitter @andrewzimmern and on his website andrewzimmern.com.
THE OG NJB
M OST P EO P L E I S P E A K TO W H O A R E I N T H E FO O D WO R L D I N SO M E CA PAC I T Y H AV E A COMMON THREAD OF BEING RAISED IN A H O U S E H O L D C E N T E R E D A RO U N D FO O D; O F G ROW I N G U P W I T H SO M E E X P OSU R E TO FO O D O N A M E A N I N G F U L L E V E L . H AS T H AT B E E N T H E CAS E FO R YO U ?
Both of my grandmothers loved to eat, though I never saw my maternal grandmother cook. Rather, she took me out to restaurants and taught me manners. My paternal grandmother was much older and stayed home more, cooked a lot at home and hosted family www.fleishigs.com
for dinner every Sunday. I spent most weekends helping her shop on Broadway and cooking with her at her Upper West Side home. It was so exciting to shop with her (taking food samples at Zabar’s and Barney Greengrass), roll her cart and observe the warm greetings she received at every store we went into. Everyone knew her — she was the president of her temple’s sisterhood for over 40 years, which I imagine wasn’t an easy position to hold onto for so long. My grandmother had a 1960s-era housewife apron (I don’t want to disparage her — she was a clean woman — but her apron wasn’t washed enough!). It was short and a bit too small and she would always wipe her hands on the tie at the exact spot where my face landed each time she hugged me with joy. Now that smell (mostly of schmaltz) is how I remember her — in the best way.
PHOTO COURTESY OF MAGNOLIA NETWORK
INTERVIEW
ANDREW FILMING HIS NEW S H OW FA M I LY D I N N E RS
I N A D D I T I O N TO YO U R G R A N D M OT H E R, H OW D I D YO U R PA R E N TS I N F LU E N C E
WHAT INSPIRED YOU TO BECOME A CHEF?
YO U R CA R E E R?
I never knew a time in my life when food wasn’t at the forefront. I recall begging my parents to let me work in a restaurant. I started working in restaurants as a young teenager. There’s no way to say this without sounding egotistical, but because I had such a rich cooking and food background (from my travels and life experiences), I had a true natural talent for cooking. My skill set was on par, if not better, than many already working the line.
My parents loved to travel and they especially loved to eat. We spent our summers at a beach house in Long Island and ate seasonal feasts all the time. A typical meal would consist of grilled striped bass (freshly caught, of course), with gazpacho or ratatouille and fresh produce from the garden. They also loved adventures, like going to Balducci’s for Italian goods on the weekends. I remember taking the subway at eight years old with my father and we ended up on Arthur Avenue in the Bronx, which felt like landing in the streets of Italy. Everyone around us was talking Italian, something I had never experienced before! I have a vivid memory of a guy walking into the market carrying 10 freshly-caught pheasants on a stick, ready to be cleaned, butchered and cooked. I’ll never forget it. Food with my parents was always a real adventure. My father loved to travel and cook and had a crew of esteemed food personalities, such as James Beard. My father was my magical genie in a lamp. I am a paler version of him.
chicken and included every part of the chicken from the keel bone to heart, liver and skin — parts often discarded in American cooking. It became my passion, a mission statement of sorts, to educate a larger audience about food stories that people didn’t know anything about and to convey knowledge about food and culture. I knew that the only way to do that was through television. I T’S A M A Z I N G TO S E E T H E C H A N G E I N H OW P EO P L E E AT A N D A P P R EC I AT E FO O D, L A RG E LY I N PA RT TO YO U R H I T
D I D YO U A LWAYS WA N T TO B E O N T V O R I S T H AT SO M E T H I N G T H AT CA M E YO U R WAY F RO M OT H E R E X P E R I E N C E S?
I was angry! After traveling the world, I realized that food stories that weren’t being told needed to be told. For instance, during the one week I spent at culinary school, they taught us how to break down a chicken (on a blackboard). I simply didn’t understand why they were throwing away parts of the chicken that are so revered throughout the world. I had just come back from my first trip to Japan with my father where we dined at a yakitori restaurant. The meal centered around 14 skewers of
S H OW B I Z A R R E FO O DS.
Exactly. It’s what makes up most of my Twitter feed (@andrewzimmern). Much the same way that all the noodle kugels of my life were not like the ones I experienced when I started to go into the Orthodox Jewish communities in Israel. Seeing food at the source opens up a whole new world.
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INTERVIEW
W H AT I S O N E O F YO U R M OST M E M O R A B L E E P I SO D E S O R T R AV E L E X P E R I E N C E S?
How can you choose a “most memorable experience” from so many unbelievable ones? In one episode, I had a literal out of body experience. I arrived as a cynical, overeducated Jewish kid from New York and met someone who anthropologists believe has the ability to send a piece of himself to another place. I did shows on a boat on the Mississippi River and in the Underground Railroad, experiencing what was eaten along the way. It’s hard to top tasting 3,000-year-old butter in Ireland or spending time with the Himba tribe in Namibia, where my contribution was so appreciated that I was offered a 15-year-old wife! I can’t compare a day of eating through Paris, an experience not had by many on planet Earth. We started at Poilâne Bakery, which produces some of the best bread in the world from a 1,000-year-old stove. Then I made macarons with the greatest macaron baker of all time, followed by a customized lunch at a 3-Michelin starred restaurant. Each experience is surreal in its own right. It's impossible to point to just one. W H AT I S O N E O F YO U R STA P L E D I N N E RS AT HOME?
Nothing beats roast chicken and my grandmother’s gravy. While my family may complain because I make it so often, their plates are always licked clean. Food (and alcohol, to be honest) is the world’s most commonly used antidepressant, but I’m a Jewish kid from New York, so I must have a leftover chicken in the fridge at all times, just like my father used to. It’s an endless blank canvas — chicken salad, chicken pot pie, chicken soup... W H AT D O YO U LOV E TO O R D E R W H E N YO U G O
AR RT TIIC CH HO OK KE E& & A A AS SPA PAR RA AG GU US S B BA AR RIIG GO OU UL LE E Serves: 8
By: Andrew Zimmern
Reprinted with permission from andrewzimmern.com
Barigoule is classic, it’s French and it’s the perfect time of year for it. IT’S SPRING! You can put on some great music, open the kitchen window and have a great dish to snack on all week long. I usually double this recipe because it goes so fast at our house. BA R I G O U L E 1 lemon, halved 16 baby artichokes (2 ½ pounds) 2 parsley sprigs 2 tarragon sprigs 1 fresh bay leaf ½ teaspoon black peppercorns ½ cup white wine 2 cloves garlic, thinly sliced 2 cups vegetable stock (or chicken stock) 1 ½ cups water Kosher salt ½ cup diced tomato ¼ cup minced carrot ¼ cup minced celery ¼ cup minced leek (white and light green parts only) ¼ cup minced onion Ice 2 pounds thin asparagus, ends trimmed
O U T TO A R E STAU R A N T ?
I am obsessed with Chinese food, to the point where I have a dedicated wok burner built into my kitchen counter. I cook Chinese food at least twice a week and when we order takeout, it’s almost always Chinese. CA N YO U T E L L U S A B O U T YO U R N E W S H OW FA M I LY D I N N E R ?
I wanted to celebrate families and communal dining, so I go around the country and have dinner with families. Along the way I learn about what family dinner means to different cultures.
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VINAIGRETTE 2 tablespoons red wine vinegar 2 tablespoons lemon juice 1 tablespoon minced shallots 1 tablespoon minced chives 1 tablespoon minced parsley 1 teaspoon Dijon mustard* 1 teaspoon honey ⅔ cup extra-virgin olive oil Kosher salt Editor's Note: Use kosher for Pesach mustard instead of the Dijon.
*
M A K E T H E BA R I G O U L E 1. Squeeze the juice from 1 lemon half into a large bowl of water. Working with 1 baby artichoke at a time, pull off and discard the dark green outer leaves. Cut off the top ½ inch of the artichoke, then peel and trim the bottom and stem. Halve the artichoke lengthwise and scoop out the furry choke with a teaspoon. Rub with the remaining lemon half and add to the bowl of lemon water. 2. Wrap the parsley, tarragon, bay leaf and peppercorns cheesecloth and tie into a bundle. In a large saucepan, combine the wine, garlic and herb bundle and bring to a boil. Add the stock, water and 2 teaspoons of salt and return to a boil. Drain the artichokes and add them to the saucepan along with the tomato, carrot, celery, leek and onion. Cover and braise over moderately low heat until the artichokes are tender, about 20 minutes. Let cool completely in the liquid. 3. Prepare an ice bath. In a large pot of salted boiling water, blanch the asparagus until crisp-tender, about 2 minutes. Using tongs, transfer the asparagus to the ice bath to cool quickly. Drain well. MAKE THE VINAIGRETTE 1. In a medium bowl, whisk the vinegar with the lemon juice, shallots, chives, parsley, mustard and honey. Gradually whisk in the olive oil. Season the vinaigrette with salt. 2. Arrange the asparagus on a platter or plates. Using a slotted spoon, arrange the artichokes and some of the braised aromatics on top. Serve the barigoule, passing the vinaigrette at the table. M A K E A H E A D: The braised artichokes can be refrigerated overnight in their liquid. Return to room temperature before serving. www.fleishigs.com
INTERVIEW
A N D R E W TA L KS P E S A C H : W H AT FO O D D O YO U S E RV E O N
PHOTOGRAPH BY: MADELEINE HILL
PASSOV E R?
" I L I K E TO C E L E B R AT E T H E C L ASS I C S, W H I C H H O N E ST LY E N D U P B E I N G T H E E AS I E ST FO O D S TO M A K E I N A DVA N C E — C H O P P E D L I V E R, SEVERAL DIFFERENT K I N D S O F C H A RO S E T A N D M ATZ A H BA L L SOU P."
S E E P G. 9 0 FO R A N D R E W ' S C H I C K E N M A R B E L L A R EC I P E
I like to celebrate the classics, which honestly end up being the easiest foods to make in advance — chopped liver, several different kinds of charoset and matzah ball soup. I cook most of the food a day or two before at my leisure (everything tastes better the next day anyway). The truth is, matzah ball soup is an achievable zenith that any home cook can master. For main dishes, which can also be prepared ahead of time, I like to make two roast chickens, roasted leg of lamb and veal stuffed cabbage with tomato and preserved lemon. All of these recipes are available on my website www.andrewzimmern.com. I also recommend outsourcing. WHAT DO YOU MEAN BY OUTSOURCING?
I’m obsessive — my ex-wife used to ask me, “Why don’t we have so-and-so bring the chopped liver?” My answer would be that mine is so much better! However, if you’re inviting family and someone makes the best of something, let them bring it! Everyone wants to be helpful. W H AT I S T H E M E SSAG E YO U’D L I K E TO S H A R E A B O U T C E L E B R AT I N G PASSOV E R?
Love and respect each other and appreciate being together. Sometimes we get lost in the logistics of keeping the rules and we forget about the underlying message. I CAN RELATE TO THAT SENTIMENT. SO
son Noah was little, we got a haggadah that turned the story into a play. The younger kids at the table loved it, as did the adults. This is how we keep the tradition alive. We still go through the motions, just in a different, more approachable way. I think the saying “attraction rather than promotion” is is how we need to approach holidays. Our traditions, family and love is so important to me. W H AT A DV I C E CA N YO U S H A R E O N E N T E RTA I N I N G FO R A C ROW D?
First and foremost, upgrade your equipment for entertaining. If you love entertaining, invest in a second refrigerator— it can be a cheap dented floor model for a few hundred dollars (save the expensive stuff for the kitchen). It always comes in handy during the year, but especially around the holidays when you can stuff it to the gills without worrying about space. Another great extra to have on hand is extra burners, especially if you don’t have space or the budget for a stovetop with lots of burners. Induction burners are easy to store, work powerfully and can also be brought to the table or buffet for dishes like soup or fondue. Induction burners are also helpful when renting a vacation home. I love the new All-Clad 8-quart electric skillet (sidenote: I have no business relationship with them), which is big enough to fry two chickens. It’s a cool gadget to have, relatively inexpensive and can be stored in the garage when not in use.
MANY PEOPLE HAVE TRAUMA SURROUNDING PASSOVER AND THE RULES.
I know I do. Holidays became such a big production. At one point, my father told my grandmother that we weren’t spending holidays at her house anymore, where we just went through the motions of the haggadah. When my
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DESSERTS
Mix n' Match Desserts BY C H AYA F R I E D M A N D E N E B E I M
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LEMON-INFUSED
MEYER LEMON
MERINGUE
CURD MERINGUE
K I SS E S
C U PS
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C O C O N U T C LU ST E RS
C H O C O L AT E H A Z E L N U T T R I F L E W I T H C H O C O L AT E M O U SS E
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THREE PESACH STAPLES, ENDLESS POSSIBILITIES. C H O C O L AT E :
LEMON:
N U TS :
After fresh fruit, chocolate definitely takes the cake as the number one Pesach dessert. Using chocolate with a higher cocoa content will result in richer desserts.
Meyer lemons are a cross between a lemon and a mandarin and offer a slightly sweeter flavor than regular lemons, which makes them a fantastic option for baking and confections.
Pesach is a time when we all get the "gluten-free experience.” Thankfully, nuts come to the rescue. Whether roasted and glazed, baked in a cake or plain as a snack, nuts are versatile and filling.
Candied Meyer Lemons These are a cinch to make and so pretty. Use as a garnish for almost any dessert. Don’t throw out the sugar syrup — save and use it for meringues, sorbets and fruit salad. 3
Chocolate Hazelnut Trifle with Chocolate Mousse
1½
Serves: 6
1. Bring 2 cups of water to a boil in a saucepan. Add lemon slices and boil for 5 minutes, then drain.
5 1¼ ⅓ ¾ ¼ 1 2 ¼
egg whites cups packed brown sugar cup sugar cup hazelnut flour (recipe follows) cup cocoa powder Pinch of sea salt cup oil bananas, peeled and sliced Chocolate Mousse (recipe follows) cup toasted shredded coconut Chocolate shavings
1. Preheat oven to 350°F. Mix egg whites and sugars. In a separate bowl, combine hazelnut flour, cocoa powder and salt. Add dry ingredients to the wet ingredients. Whisk in oil until incorporated. 2. Line a half baking sheet with parchment paper and spread batter evenly. Bake for 15-20 minutes. 3. Using a cookie cutter or ring mold, cut out 6 rounds from the cooled cake and place in dessert cups. Arrange a layer of banana slices over the cake. Pipe chocolate mousse on top and garnish with toasted shredded coconut and chocolate shavings.
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Meyer lemons, thinly sliced cups sugar
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Homemade Hazelnut Flour Blanch 1 pound raw hazelnuts in boiling water for 10 seconds, then drain. Using a towel, rub off skins and discard. Grind the nuts, 1 cup at a time, in a nut grinder or blender. Pulse until nuts appear coarsely ground. Make sure not to overgrind or you will end up with hazelnut butter. Sift the ground nuts in a fine mesh sieve, then transfer the remaining pieces back into the blender as you grind the next cup. Repeat the process until all nuts are ground. Store in an airtight container in the freezer. This process can be done with all kinds of nuts, such as almonds, chestnuts and walnuts.
2. Add sugar and 1 cup water to the same saucepan; whisk over medium-high heat until sugar dissolves. Add the blanched lemon slices and increase heat to high. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour. 3. Transfer candied lemon slices to a cooling rack set over a baking sheet and let sit at room temperature for a few hours. Store in an airtight container, separating each layer with parchment paper. N OT E : No Meyer Lemon? Use regular lemons instead.
Chocolate Mousse Serves: 6
Add 4 ounces chocolate and 2 tablespoons of water to a saucepan over low heat. Stir until chocolate melts. Remove from the heat and add 5 egg yolks, one at a time, stirring constantly. Add 2 tablespoons kosher for Pesach brandy or orange juice. Add 5 egg whites and a pinch of sea salt to the bowl of a stand mixer. Beat until firm. Gradually add the egg whites to the chocolate, folding gently until just incorporated. Spoon mousse into a piping bag or plastic container. Refrigerate for at least 2 hours.
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DESSERTS
Lemon-Infused Meringue Kisses
Meyer Lemon Curd Meringue Cups
Yield: 2 dozen
Serves: 6
These kisses are wonderful on their own but for extra flair, dip the bottoms in melted chocolate or drizzle melted chocolate on top.
Sweet and tart, this dessert is so refreshing and surprisingly simple to prepare. For a fun presentation, serve in hollowed out lemon halves — just be sure to save them after juicing.
3
egg whites Juice of ½ Meyer lemon 1 cup confectioners’ sugar
1. Preheat oven to 210°F. Prepare a baking sheet lined with parchment paper and set aside. Add egg whites to the bowl of a stand mixer fitted with a whisk attachment and beat until foamy. Add lemon juice and continue to beat until stiff peaks form. 2. Increase speed to high and slowly pour in sugar. When the meringue is thick and glossy, spoon it into a piping bag and pipe 1-inch kisses, about ¾ inch apart, onto the prepared baking sheet. Bake for 1 hour and 10 minutes. Turn off the oven and leave kisses in for another hour. Store in an airtight container.
Coconut Clusters Yield: 1 dozen
These clusters come together in no time and add a welcome crunch to the meringue cups. 12 2½
FO R T H E C U R D:
1½ cups sugar 5 eggs 2 egg yolks ¾ cup oil Juice and zest of 3 Meyer lemons Juice of 1 grapefruit FO R T H E M E R I N G U E :
3 ⅔
egg whites cup sugar, divided Candied Meyer Lemon (recipe above) Coconut Clusters (recipe follows)
1. Add curd ingredients to a saucepan over medium-low heat. Whisk for about 15 minutes, stirring frequently. Meanwhile, place a fine mesh sieve over a bowl. When the curd thickens slightly, remove from heat and pour curd through the sieve. Let cool, then place a layer of plastic wrap directly over the surface of the curd. Refrigerate to chill. 2. To make the meringue, add egg whites to the bowl of a stand mixer fitted with a whisk attachment and beat until foamy. Add 2 tablespoons sugar and continue to beat until stiff peaks form. With the machine on high speed, slowly add the remaining sugar and beat until glossy.
½
ounces dark chocolate, chopped cups unsweetened toasted shredded coconut cup toasted almonds, chopped Sea salt or kosher salt
1. Prepare a baking sheet lined with parchment paper and set aside. Place chocolate in a microwave-safe bowl and melt in the microwave in 30-second increments. Alternatively, melt using a double boiler. 2. Toss coconut and almonds in a bowl, then pour the melted chocolate over the coconut mixture; stir to combine. 3. Let cool for a few minutes, then form into walnut-sized balls and drop onto a prepared baking sheet lined with parchment paper. The mixture will be quite moist, resulting in clusters as opposed to round balls. Top each cluster with a sprinkling of salt. 4. Let clusters set at room temperature for about 2 hours or refrigerate for 20 minutes.
3. Fill small dessert cups (or hollowed out lemon halves) with 2-3 spoonfuls of chilled curd. Top with 2 heaping spoonfuls of meringue. Top with candied lemon and coconut clusters.
Chef and food stylist Chaya Friedman Denebeim attended the Jerusalem Culinary Institute and interned at Pardes restaurant in Brooklyn, NY. She now lives with her husband and three children in Palm Springs, CA.
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Caramelized Banana Blackout Cake Serves: 8 S H I F R A’S N OT E : I adapted Chaya’s famous Pesach chocolate cake (recipe follows) by adjusting the measurements of the cake to fit a smaller pan and added caramelized bananas for an elevated element.
If you don’t have a skillet big enough for this cake, it can be made in a greased 8- or 9-inch cake pan — arrange bananas cut-side down on the bottom, top with the melted coconut oil and brown sugar, then the cake batter. Bake as directed.
4 1¼ ¾ ¾ ½ ½ ½ ½ ½ 3
large eggs cups sugar cup oil cup potato starch cup cocoa powder teaspoon baking powder teaspoon baking soda cup coconut oil cup brown sugar bananas, peeled and halved lengthwise
1. Preheat oven to 35°F. Whisk eggs, sugar, oil, potato starch, cocoa powder, baking powder and baking soda until just combined. 2. Add coconut oil and brown sugar to an 8or 9-inch ovenproof skillet over medium-high heat and cook until oil is melted and sugar is dissolved.
Blackout Cake Serves: 12-16
By: Chaya Lichtenstein
Surprisingly easy to make, this chocolate cake feeds a crowd, freezes wonderfully and can be served with a scoop of ice cream and chocolate sauce for a more composed dessert. N OT E : For an even easier process, mix all ingredients together directly in a 9x13-inch pan — just make sure to grease the pan first.
9 eggs 2¾ cups sugar 1½ cups oil 1½ cups potato starch 1 cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda Preheat oven to 350°F. Combine all ingredients in a mixer and beat until smooth, about 3 minutes. You can also whisk batter by hand. Pour into a 9x13-inch pan. Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.
3. Place bananas cut-side down over the melted sugar and remove from heat. Pour batter on top and bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.
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" WH AT CA N BE BET T ER T H AN A CAKE W H ER E EVERY T H I N G I S TH ROW N I N TO THE M I X ER AT ON C E ? " - CHAYA LICHTENSTEIN MARCH 2021
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B Y: C E L E S T E H A C K E L
Celeste Hackel has a health coach certification from the Institute of Integrative Nutrition, M.A. in Organizational Psychology from Columbia University and a lifelong passion for health and wellness. Her mission to simplify healthy living, cooking and nutrition inspires her line of healthy treats, recipe e-book and contributions to various publications. Follow Celeste on Instagram @healthy.to.the.core for more easy and nutritious recipes and health tips. 114
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A DESSERTS
A L M O N DS A R E A D E L I C I O US, H E A LT H Y A N D SAT I S F Y I N G S N AC K . T H E Y’R E A LS O A V E RSAT I L E , N U T R I E N T- R I C H P OW E R H O US E L I N K E D TO A N U M B E R O F H E A LT H B E N E F I TS. A L M O N DS H AV E B EC O M E A C U L I N A RY A N D W E L L N E SS FAVO R I T E , US E D I N G LU T E N - A N D G R A I N - F R E E BA K I N G ( T H I N K P E SAC H ) A N D US E D TO M A K E F LO U RS, M I L KS A N D N U T B U T T E RS.
H EALTH B ENEFI T S A number of studies have been done on the health benefits of almonds, particularly involving heart health, diabetes and weight management. Some benefits include reduced LDL cholesterol, blood pressure and risk of heart disease and obesity. The combination of protein, fiber, healthy monounsaturated fats and high magnesium content make almonds especially satisfying and beneficial for blood sugar control. Rich in antioxidants like vitamin E, they can help protect cells from oxidative damage that contribute to aging and disease, as well as support glowing skin and strong, healthy hair. Though they’re calorie dense, studies have found that including a serving of nuts as a snack was correlated to reduced hunger and increased satiety among dieters. Per ounce, almonds have more fiber, calcium and vitamin E than any other tree nut. Their brown skins contain more than 20 antioxidants and flavonoids, h have powerful health benefits for cholesterol and inflammation, so choose those over blanched almonds to maximize the health benefits.
A L MO ND U S ES : 1. TOAST E D A L M O N DS 2. CA N D I E D A L M O N DS 3. A L M O N D M E A L 4. A L M O N D F LO U R 5. A L M O N D M I L K 6. A L M O N D B U T T E R
Toasted or candied almonds add a delicious crunch to any salad or veggie side dish. Almond meal can be used to coat both chicken and fish beautifully. Almond flour is made simply by finely grinding blanched almonds. It’s higher in fat and calories than wheat flour, but is also more nutrient dense. Since it carries more moisture than all-purpose flour, it’s not a direct 1:1 replacement in baking. It adds texture and flavor and yields baked goods that are a bit more dense. Due to its high moisture content, almond flour can go rancid quickly when kept at room temperature, so it’s best to store it in the refrigerator or freezer. Almond milk is a favorite dairyfree, plant-based milk alternative. You can easily make it at home as well (see following page). Almond butter has become a popular peanut butter alternative. It can be pricey, but look for high-quality, natural varieties that only contain almonds and salt. You can also make it yourself by grinding dry roasted almonds in a food processor. Start on a low speed and gradually increase to high, occasionally scraping down the sides. Blend for several minutes. The oils in the almonds will release to create a smooth, paste-like consistency. Enjoy with fruit, in baking or anywhere you’d use peanut butter. A little goes a long way when it comes to the benefits of almonds and there are so many ways to enjoy them. One serving is about 1 ounce, ¼ cup or 23 almonds. Including almonds in your daily routine can add a nutritious and satisfying boost to your meals, snacks, smoothies or desserts.
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Homemade Almond Milk Combine 1 cup of raw almonds (soaked covered overnight or for 1-2 hours in hot water, then rinsed and drained) with 4 cups of water in a high-powered food processor or blender for 2-3 minutes until smooth and creamy. Add a pinch of sea salt, vanilla extract (imitation for Pesach) and/or a couple dates for added sweetness and flavor; mix to combine. Strain using a nut milk bag or cheesecloth and store in the fridge for up to 3 days.
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Candied Almonds Yield: 2 heaping cups
By: Shifra Klein
2 cups sliced or slivered raw almonds ½ cup sugar ½ teaspoon kosher salt Optional additions: 1 teaspoon crushed red pepper flakes or 1 teaspoon ground cinnamon 1. Set aside a piece of parchment paper. Heat almonds and sugar in a sauté pan over medium-high heat and stir until sugar is completely melted and caramelized and almonds are fully coated. 2. Stir in crushed red pepper flakes or cinnamon, if desired. Pour onto the parchment paper. Let cool, then break up into small pieces. Store in an airtight container at room temperature.
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DESSERTS
Almond Crêpes Yield: 10-12 crepes
By: Shifra Klein
This is a fun blank canvas for any sweet filling and an elevated upgrade from the classic Pesach crêpe. The almond flour gives it a great texture and a delicious, nutty flavor. 3 large eggs, separated ½ cup almond flour 2 tablespoons tapioca flour or potato starch ⅓ cup almond milk 2 tablespoons coconut oil, melted, divided 1 tablespoon sugar ½ teaspoon imitation vanilla extract or vanilla sugar, optional
1. Using a hand mixer, whip egg whites until stiff peaks form. 2. Whisk almond flour, tapioca flour, egg yolks, almond milk, 1 tablespoon coconut oil, sugar and vanilla until just combined. Fold in egg whites. (The batter will be very thin.) 3. Heat a crêpe pan over medium heat and brush with coconut oil. Pour ⅓ cup batter into the pan and spread out with a ladle or offset spatula. Cook for about 1 minute per side, until set. Repeat with remaining batter.
T H R E E WAYS TO S E RV E :
• Spread chocolate hazelnut spread and top with sliced bananas, then roll. • Drizzle with warm chocolate ganache and dust with confectioners’ sugar. • Create a layered crêpe cake by layering crêpes spread with jam or chocolate ganache and top with chopped candied almonds (recipe above).
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DESSERTS
Almond Chocolate Chip Cookies Yield: 2 dozen cookies
By: Shifra Klein
You won’t believe these cookies are kosher for Pesach! While a food processor makes it foolproof, mixing by hand works well too — just melt the almond butter first to help it incorporate into the batter. NOTE: These cookies freeze well in single layers between pieces of parchment paper.
⅓ ⅓ ½ ¼ 1 1
2½ 1 ½ 1
cup oil cup almond butter, melted cup brown sugar cup white sugar large egg + 1 egg yolk teaspoon imitation vanilla extract or vanilla sugar cups almond flour teaspoon baking soda teaspoon kosher salt cup semisweet chocolate chips
1. Preheat oven to 350°F. Prepare 2 baking sheets lined with parchment paper and set aside.
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2. Add oil, almond butter, sugars, eggs and vanilla to the bowl of a food processor and mix. Add almond flour, baking soda and salt and pulse until just combined. Mix in chocolate chips. 3. Scoop tablespoon-sized balls onto the baking sheets. Bake for 8 minutes. Transfer to a cooling rack to cool. Store in an airtight container at room temperature.
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OUR HISTORY. YOUR TRADITION.
T H E
T A S T E
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G R E W
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SINCE 1945
חג כשר ושמח
WILL YOU HELP A FAMILY IN NEED
FOR JUST $1 A DAY? With Covid-19 causing massive shutdowns, there are numerous parents out of work. For many, it’s been a constant struggle to put food on the table. Kosher Response is a 501C(3) Nonprofit Organization with a new goal - feeding families in our community and beyond who are facing food insecurity. Chesed starts at home, and our community needs your help now. Just $1 a day is all it takes...
SOME OF OUR INITIATIVES INCLUDE: • Shabbos in a Box • Restaurant Gift Cards • Supermarket Gift Cards • Household Appliances • Financial Grant Applications • Senior Response • Children’s Clothing • School Supplies • Care Packages to Local Heroes • ...and much more!
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MANSHEWITZ
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From soups to sides, no matter what you’re serving, Manischewitz Broth will make it better. Made in small batches, just like homemade, Manischewitz Broth adds flavor to every dish. This Pesach, instead of water, instead of powder, try Manischewitz Broth!
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Poached Pears Serves: 6
This classic dessert hits all the right notes for Pesach. It is fruity, sweet and complex but light and satisfying. Even better, it can be made up to a week in advance of serving. N OT E S : We recommend using Anjou or Bartlett pears. When peeling, leave the stems intact for added dramatic effect.
Use a Y-peeler or any vegetable peeler to get wide strips of citrus rind.
Poached Pear Sangria 6 1 ½ 1 3
pears, peeled bottle red wine cup sugar Peel and juice of 1 lemon Peel and juice of 1 orange cinnamon stick whole cloves
1. Add pears to a medium saucepan over high heat. Add wine, sugar, orange peel and juice, lemon peel and juice, cinnamon stick and cloves. Top with just enough water to cover the pears. 2. Bring to a boil, then reduce heat to medium-low and simmer until pears are fork tender, about 15 minutes. Let pears cool in the cooking liquid. 3. Using a slotted spoon, transfer pears to a plate. Strain liquid through a fine mesh sieve over a bowl and discard spices and citrus peels. Return liquid to the saucepan and cook over high heat until syrupy, about 20 minutes. 4. Pour syrup over pears and store in an airtight container in the fridge for up to 1 week.
Serves: 6
This is a great way to utilize leftover poached pears. To make it non-alcoholic, use seltzer or sparkling apple cider instead of wine.
Poached Pears (recipe above), chopped 2 oranges, thinly sliced 1 bottle sparkling wine, chilled Add chopped pears and orange slices to a pitcher filled with ice. Pour in syrup from the poached pears and sparkling wine. Stir and serve chilled.
TOP THREE RED WINES FOR SANGRIA: RAMON CARDOVA RIOJA GARNACHA CARMEL SELECTED MERLOT BARON HERZOG ALEPH These are all well-balanced, flavorful wines, but not heavy, tannic or astringent. Therefore, they will blend beautifully with fruit in texture, mouthfeel and flavor.
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L'CHAIM
E H T R O F — S E S N I W UR CUPESSION FO ROGR AP
BY: GA B R I E L G E L L E R
Cup 1: Barons De Rothschild Champagne Rosé Cup 2: Herzog Lineage Choreograph Cup 3: Gush Etzion Blessed Valley Cup 4: Clos Mesorah
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S EE PAGE 29 FOR MOR E ON THIS B E AUTF UL HAGGADAH BY YAELI VOGEL.
The idea here is to start light and end off with a gentle bang. You can utilize the seder experience to actually discover the subtleties of various tastes that make each wine variety unique. Start with something cold, refreshing and festive like Barons De Rothschild Champagne Rosé. For those of us who make a point to drink only red wine for the four cups, rosé counts
as a red — it’s a shade of red! At 12%, it also has a slightly lower alcohol content than most wines. For the second cup, Herzog Lineage Choreograph is a relatively gentle, soft and flavorful wine. Moving along, Gush Etzion Blessed Valley is a rich, bold wine that goes great with a holiday meal. Finally, Clos Mesorah is a great wine to finish with. It’s a complex, concentrated, elegant and nuanced wine that is not too overwhelming.
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L'CHAIM
THE OTHER SIDE OF THE CORK
GUSH ETZION WINERY
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THE RENAISSANCE OF ISRAEL’S MOST ANCIENT WINE REGION BY YAEL E. GELLER, MPH
I have noticed a prevalent theme when I meet and interview different winemakers — they are all dreamers, but motivated ones. Recently I had the pleasure of speaking with Shraga Rozenberg from Gush Etzion winery; we discussed his dreams of the Gush Etzion Winery, which started in his basement. I don’t know about you, but I have about 500 projects I’ve started in my house, some successful and completed and others… well, I’ll let you imagine. Shraga started making wine back in 1995 in his Efrat basement. The first real harvest for Gush Etzion winery was in 2005 from a parcel of land in Tzomet Hagush that he acquired in 2000 for tourism activities. The Israeli government allowed him to build a winery on five dunams of land, which included a fantastic dairy restaurant and a visitors center. The grapes are all grown in the Gush Etzion area of the Judean Hills, located south of Jerusalem. The region has been well-known for winemaking and grape growing for centuries and still produces about 800 dunams of grapes per season, 120 of them belonging to the Gush Etzion Winery. The family boutique winery has roots that grow as deep as (or deeper than) the region’s grapevines. Shraga explains, “The wines from our region, the Judean hills, were likely used for service in the Bais Hamikdash. We aim for excellence MARCH 2021
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"WE AIM FOR EXCELLENCE AND OUR GOAL IS TO RETURN TO THE FORMER GLORY OF THE ANCIENT TIMES.” and our goal is to return to the former glory of the ancient times.” We have seen some interesting wines from Gush Etzion, with equally interesting stories and names connecting the winery to the region, including the Lone Oak, Spring River and Blessed Valley series. I have visited the winery many times, mostly when I was a teenager. If you don’t have a picture of yourself next to the Lone Oak tree in Alon Shvut, are you really a tourist of Israel? The Lone Oak is a 600-year-old oak tree that symbolizes the renaissance of the region. The Spring River, created by King Herod, is named after an ancient river that partitioned fresh water to Jerusalem. Perhaps the most famous is the Blessed Valley, which refers to the area in the mountains of Gush Etzion where Klal Yisroel got together in the time of King Yehoshafat and were given a bracha after winning a war against Amon. The production of wines split evenly between white and red varietals, another trend we are
noticing more and more in Israel. A new Lone Oak white blend of Viognier and Roussanne is on its way to the states — it should be a lovely treat. Shraga also told me that the new Chenin Blanc vines will be ready for harvest in 2023. Shraga, who is self-taught, loves making wine; after all, he has been doing it for 25 years with an affinity to working with Chardonnay for the Blessed Valley series. With experience and many years under his belt, he contributes to the ever-changing landscape of Israeli winemaking. He has taken several courses and consults with Itay Lahat, one of Israel’s most respected winemakers. We can also expect to see a new flagship wine in the near future coming from Gush Etzion. The wine will only be produced in the best of vintages, a trend I am noticing more and more among Israeli wineries, making it more unique, rare and perhaps sought after. I am really looking forward to tasting it! L’Chaim! MARCH 2021
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RECIPE INDEX
R EC IPE IN D E X CONDIMENTS & EXTRAS 21 34 38 42 46 47 52 66 71 81 85 85 87 110 116 130
Caramelized Onions M Kichel FF M Pesach Flatbread Q Matbucha M Avocado Herb Dressing M Caramelized Onion Dressing Southern-Fried Chicken Skins Avocado Crema M Lemon Horseradish Mayo M Q Apricot Agrodolce Pesto FF M Q Crispy Eggs M Q Lemon Caper Relish Homemade Hazelnut Flour M Q Homemade Almond Milk M Yerushalmi Pickles FF M
FISH 42 42 66 68 70 71
Salmon Ceviche Avocados Seafood Avocados Seared Tuna Lettuce Wraps Tomato Herb Sea Bass Q Sweet and Sour Salmon FF M Lemon Gefilte Fish Cakes FF
SOUPS, SALADS & SIDES
SWEET TREATS
21 Kohlrabi Slaw M Q 21 Cucumber Salad MQ 21 Carrot Salad M Q 21 Mashed Potatoes with Caramelized Onions FF M 35 Kichel Board FF M Q 42 Pico de Gallo Quinoa Avocados 42 Shakshuka Avocados Q 46 Tropical Salad FF M 46 Roasted Vegetable Salad 48 Layered Radish Salad 52 Creamy Chestnut Velouté 53 Ratatouille Soup FF 52 Meaty Kabocha Squash Soup FF 66 Red Cabbage Slaw FF M Q 85 Caramelized Roasted Sweet Potatoes M 94 Parsnip Confit M 95 Sweet Potato Chestnut Purée 97 Pastrami Cabbage Wedges FF M 97 Cabbage Sauté M 98 Cabbage Potato Kugel 104 Artichoke & Asparagus Barigoule
21 43 110 110 110 111 111 111 112 112 116 117 118 123 123
Fruit Compote FF M Q Pesach Granola Bars FF Q Chocolate Hazelnut Trifle FF Chocolate Mousse FF Candied Meyer Lemons Lemon-Infused Meringue Kisses M Meyer Lemon Curd Meringue Cups Coconut Clusters M Caramelized Banana Blackout Cake Blackout Cake FF M Candied Almonds FF M Q Almond Crêpes FF Q Almond Chocolate Chip Cookies FF Poached Pears M Q Poached Pears Sangria M
KEY: FF Family-Friendly M Minimal Ingredients Q Quick
CHICKEN & MEAT 21 Potato Chip Schnitzel FF M Q 28 Schwarma FF M Q 29 Roasted Meatballs in Mushroom Sauce FF M 36 Salami Cups FF M Q 43 Salami Nachos FF 77 Slow Cooker Yapchik FF M 80 Minute Roast with Gravy FF 81 Sweet and Sour Minute Roast 83 Mama Lichtenstein’s Minute Roast FF M 83 Falshe “Fish” FF 85 Steak Board 101 85 Minute London Broil FF M Q 87 Sous Vide Lamb Chops 88 Chicken Paprikash FF M 90 Chicken Marbella
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LAST LAST BITE BITE
Yerushalmi Pickles By: Shlomo Klein
This pickle recipe is a big Klein family tradition; the recipe was handed down from my father, who got it from his mother and was made for decades in the heart of Meah Shearim. It’s a classic lactofermented, Israeli-style pickle and we make multiple batches for Pesach to nosh on. Some years, the pickles are made well before we even start cleaning for Pesach — that’s how much of a priority it is. The process is super simple, but the pickles have to sit at least a week, so if made in advance, they will be ready by the time Pesach starts. There is something so nostalgic about recreating a dish that has been used to celebrate Pesach for generations.
Persian cucumbers Boiling water Kosher salt Optional additions: jalapeños, fresh dill and garlic cloves
1. Fill a glass half-gallon jar with as many Persian cucumbers as you can fit, placing them standing up. Add a few jalapeños, garlic cloves or fresh dill, if desired. 2. Pour boiling water into a measuring cup, then pour it into the jar, taking note of how much boiling water you use to determine the amount of salt to use. For every cup of water, use 1 tablespoon kosher salt or 2 teaspoons table salt (i.e. 4 cups of water = 4 tablespoons kosher salt or 8 teaspoons table salt). 3. Seal jars and run under hot water for 1 minute. Let jars sit for 7-10 days, flipping daily. Open jars a few hours before serving so that the natural gases that build up inside can release. Refrigerate once opened. AT TEN TION MAGA Z I NE S UB SCR IB ER S: Look o ut fo r t h e s te p by-step guide in your e ma il in b ox .
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