Passover began at sundown Friday, April 6th and continues for eight days. In honor, some top Kosher Chefs are sharing recipes that follow the guidelines of the holiday. No leavened foods during Passover. Here are some recipes and links you might enjoy all year.
I was sent these recipes from a PR firm I think is representing Kosherfest. (www.kosherfest.com). This year’s event is at the Meadowlands Convention Center, Nov 13-14th.
Scroll down for recipes from several chefs.
Passover Recipes by Jamie Geller, author of Quick & Kosher cookbook series and cooking show host.
Steak with Red Wine Glazed Carrots, Parsnips & Mushrooms
Servings – 4
1 tablespoon olive oil
1 pound skirt steak
2 medium parsnips, peeled and cut into 2-inch sticks
2 large carrots, peeled and cut into 2-inch sticks
½ cup mushrooms, quartered
½ cup chicken stock
½ cup dry red wine
1 tablespoon coarsely chopped parsley
freshly ground black pepper
Heat oil in a 12-inch skillet over medium high heat. Add steak and sear until nicely browned, about 4 to 5 minutes on each side. Remove and let rest. Add parsnips and carrots and sauté 6 to 8 minutes or until slightly browned and beginning to soften. Add mushrooms and sauté 2 minutes. Add stock and wine and bring to a boil. Reduce to a simmer and cook 8 to 10 minutes or until vegetables are tender and sauce is reduced and thickened. Stir in parsley and season to taste with salt and pepper. Thinly slice steak against the grain and return to pan for 2 to 3 minutes or until heated through and coated in sauce. Divide between 4 shallow bowls.
Gefilte Fish Cakes with Horseradish Sauce
Prep time: 10
Cook time: 20+ 30 minutes chill time
Ready time: 30 min
Servings – 8
1 loaf frozen gefilte fish, defrosted (22-ounce)
½ cup diced red bell pepper
1 small red onion, diced
2 celery stalks, diced
1½ cup light mayonnaise, divided
4 tablespoons chopped dill
½ teaspoon kosher salt
¼ teaspoon Freshly ground black pepper
1 cup coarsely crushed matzo
canola oil for frying
1 lemon, juiced
4 tablespoons prepared horseradish
In a large bowl combine gefilte fish, peppers, onions, celery, ½ cup mayonnaise, dill, salt, pepper, egg and matzo and stir well to combine. Using slightly wet hands, scoop ¼ cup and form into patties. Place on a sheet pan and refrigerate for 30 minutes before frying.
Heat oil in a large sauté pan over medium high heat. Fry patties in batches for 3 to 4 minutes per side or until golden brown. (Can be kept warm in the oven at 250° F).
In a small bowl, combine remaining 1 cup mayonnaise, lemon juice and horseradish and stir. To serve, plate 2 cakes on a small plate and garnish with a tablespoon of horseradish sauce.
Spinach Mushroom Kugel
1 (1-pound) package frozen spinach, defrosted
1 (8-ounce) can sliced mushrooms, drained
2 eggs separated, whip the whites
1/2 cup mayonnaise
2 tablespoons onion soup mix
Preheat oven to 350 degrees F.
Place all ingredients in a large bowl and mix until well combined.
Pour into a 9-inch round baking dish and bake for 45 to 50 minutes.
Tip: Ingredients can also be placed in an uncooked, defrosted pie shell if desired. Bake as instructed.
Servings – 2
2 tablespoons olive oil
2 boneless, skinless chicken breasts, about 1-pound
2 medium zucchini, cut into 1/4-inch pieces
2 cloves garlic, minced
1/2 cup sliced black olives
1 can stewed tomatoes (15-ounce)
1/4 teaspoon kosher salt
Freshly ground black pepper
Preheat oven to 375° F.
In a large sauté pan, heat oil over medium high heat. Add chicken and cook about 3 to 5 minutes per side or until browned. Remove from pan and place in a lightly greased baking dish. Add zucchini and garlic to sauté pan and cook 2 to 4 minutes. Stir in olives, tomatoes and salt. Pour sauce over chicken in baking dish and bake about 20 minutes or until chicken is cooked through and sauce is bubbling. Season to taste with pepper. To serve, place one chicken breast on each plate and spoon sauce over chicken.
The secret is the red-skinned potatoes: they hold their shape well and are creamier and slightly sweeter than russet potatoes. Crisp chopped garlic, coarse flake kosher salt, freshly ground black pepper, and quality olive oil finish off this superb show-stopping side.
Servings – 8 to 10
2 1/2 pounds medium sized red potatoes, scrubbed
6 cloves garlic, chopped
1/4 cup olive oil
1 tablespoon Kosher salt
Freshly ground black pepper
Preheat oven to 375°F.Carefully slice each potato crosswise, about 8 times or every 1/8-inch, but not slicing all the way through to the bottom, leaving about ¼-inch intact on the bottom. Place potatoes on a large rimmed baking sheet and sprinkle garlic evenly over all potatoes. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 45 to 60 minutes or until tender and browned.
PASSOVER Recipes from Susie Fishbein
Reproduced from PASSOVER BY DESIGN by Susie Fishbein
Wild Mushroom Velouté Soup
MEAT, DAIRY, OR PARVE • MAKES 8 SERVINGS • NON-GEBROKTS
A velouté is a thickened soup, similar to a bisque. It is quick-cooking and so simple to prepare. In some markets, the wild mushrooms are packaged together. You can just buy 18-20 ounces total of the assorted packages.
I love the covered crocks pictured here. I use them often for soups and stews but my favorite use is for serving individual portions of cholent on Shabbos.
Heat oil in medium pot over medium heat. Add the mushrooms and sauté until tender, about 4 minutes. Add the garlic and onion. Cook for 4–5 minutes. Sprinkle in the thyme. Add the margarine or butter and melt. Slowly sprinkle in the potato starch. The mixture will form a sticky paste called roux. Slowly add the stock and simmer; whisk well, scraping the bottom. Cook, uncovered, for 20 minutes to cook out the starchy taste.
2 tablespoons olive oil
1 cup (about 4 ounces) sliced shiitake mushrooms, stems discarded
2 cups (6-7 ounces) sliced oyster mushrooms
2 cups (6-7 ounces) sliced crimini mushrooms
2 cloves fresh garlic, chopped
1 small onion, cut into
1⁄4- inch dice
1⁄8 teaspoon dried thyme
1⁄2 cup (1 stick) margarine or butter
1⁄4 cup potato starch
7 cups chicken or vegetable broth, warm
1⁄8 teaspoon fine sea salt
1⁄8 teaspoon freshly ground black pepper
Season with salt and pepper.
Smoked Turkey - Mango Salad
MEAT • MAKES 6 SERVINGS • NON-GEBROKTS
16 ounces smoked processed turkey, 1-inch thick chunk, not sliced
1⁄2 ripe mango, peeled and cut into 1/2-inch cubes
juice of 1 lime
3 tablespoons mayonnaise
4 tablespoons apricot preserves
1⁄4 teaspoon fine sea salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup roasted cashews, chopped
1 tablespoon fresh minced cilantro leaves
1 scallion, thinly sliced on the diagonal
2⁄3 cup baby arugula leaves
2-3 fresh plums, halved, pitted and thinly sliced
4-5 fresh or canned apricots, halved, pitted and thinly sliced
6 scallion brushes
Cut the turkey into 1⁄2-inch lengthwise slices. Stack the slices and cut into 1⁄2-inch cubes. Place into large mixing bowl. Add the mango.
Dressing: Place the lime juice, mayonnaise, and apricot preserves into a quart-sized container or bowl. Using a whisk or immersion blender, mix to form a smooth dressing.
Toss the turkey and mango with the dressing. Season with salt and pepper. Add the cashews, cilantro, and scallion. Toss to combine. Mix in the arugula leaves.
Garnish: Arrange 6 plum and 6 apricot slices in an alternating overlapping design on each plate. Place a mound of turkey salad in the center of each plate. Garnish with a scallion brush.
Chef Jeff Nathan’s Passover Recipes
Executive Chef and Co-Owner at Abigael’s on Broadway
1407 Broadway, at 39th Street, NYC 212-575-1407
Veal Chop Milanese with Tomato Salad and Arugula
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
2 ripe tomatoes, preferably 2 red and 2 yellow, cut into 1/2-inch dice
1 tablespoon fresh basil, cut in thin ribbons
1 1/2 teaspoons chopped fresh oregano
1/4 teaspoon chopped fresh rosemary
Kosher salt and freshly ground black pepper, to taste
6 ounces arugula, washed and dried, torn into bite-sized pieces
Two 12-ounce bone-in veal chops, about 1 inch thick, trimmed of excess fat
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup matzo flour (also called matzo cake flour)
1 cup Jeff Nathan Passover Panko flakes, or 1/2 cup matzo meal & 1/2 cup matzo farfale
2 large eggs, beaten with 2 teaspoons water
1/2 cup olive oil (regular or extra-virgin)
Lemon wedges, for serving
1. Position a rack in the center of the oven and preheat to 400°F.
2. To make the tomato salad, whisk the lemon juice and oil in a medium bowl. Add the tomatoes, basil, oregano, and rosemary and toss. Season with salt and pepper. Cover and let stand at room temperature, stirring occasionally, while preparing the veal.
3. Place the chops between sheets of plastic wrap or waxed paper. Using a heavy mallet or rolling pin, pound the meaty part of each chop until about 1/2-inch thick, to create chops with a thinner flap of meat attached to the thick rib bone. (In Milanese restaurants, the veal is pounded very thin and wide, but at home, practicality demands that you pound the chops to a size that will allow for two chops to fit into the skillets.) Season the chops with salt and pepper.
4. Place the matzo flour in a shallow dish, the egg mixture in a second shallow dish, and the Passover Panko or matzo meal mixed with the matzo farfale in a third shallow dish. Coat each veal chop with the matzo flour, then the egg wash, and then the Panko or matzo meal.
5. Heat the oil in a 12-inch skillet over medium heat until hot but not smoking. Add the chops and cook, turning once, until golden brown, about 5 minutes. Place the browned chops on a large baking sheet. Bake until they feel firm when pressed in the centers, 8 to 10 minutes.
6. Just before serving, add the arugula to the tomato salad and mix. For each serving, place a chop on a dinner plate, and heap the tomato salad on top. Serve immediately, with a wedge of lemon.
Recipe Courtesy of Jeff Nathan’s Family Suppers, by Jeff Nathan
Poached Apricots with Lemon and Thyme
Pareve -Makes 6 to 8 servings
We have most of these ingredients on hand as pantry items, so it’s a simple matter to make this dessert when the mood strikes. The taste of thyme in a dessert may be surprising, but it is as delicious as it is aromatic. And be sure to use freshly grated nutmeg (is there any other kind?). We often serve the apricots without the ice cream as a compote.
1/2 cup fresh orange juice
1/2 cup honey
1/4 cup sugar
One 3-inch cinnamon stick
1 pound dried apricots
1 tablespoon chopped fresh thyme
A few gratings of fresh nutmeg
Vanilla ice cream, for serving
Lemon zest, cut into julienne, for serving
1. Mix 2 cups water, the orange juice, honey, sugar, lemon zest and juice, and cinnamon in a medium saucepan. Add the apricots and bring to a simmer over medium heat, stirring occasionally. Partially cover the saucepan with the lid, and simmer until the apricots are tender, about 10 minutes.
2. Remove from the heat and add the thyme and nutmeg. Cool until warm (or cool, cover, and refrigerate until chilled). Serve, spooned over ice cream and topped with long thin strips of lemon zest, if desired.
PASSOVER RECIPES BY Levana
WIld Mushroom Soup
WIld Mushroom Soup
Roasted Turkey with Jasmine Chocolate Sauce
Almond Wine Cake
Chocolate Espresso Bark
Watch for Levana’s New Cookbook: THE WHOLE FOODS KOSHER KITCHEN: Glorious Meals Pure & Simple.