"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, March 24, 2013

Passover Recipes


It's Passover, known to Jews all of the world as "Pesach".  It's our spring festival that commemorates the liberation of the Israelites from Egyptian bondage.  
Probably the most significant observance related to Pesach involves avoiding "chametz" (leavened food; sounds like "hum it's" with that Scottish "ch") throughout the holiday. This commemorates the fact that the Jews leaving Egypt were in a hurry, and did not have time to let their bread rise.  
This Monday at sunset, we have a huge feast, called a Seder, where we tell the age old story of how we won our freedom.  Foods of the season, wine and sweets are a major part of the celebration.  Some of the traditional foods we eat as part of the ritual side of the holiday and history behind why we eat them during Passover are;

Matzoh: Three unleavened matzohs are placed within the folds of a napkin as a reminder of the haste with which the Israelites fled Egypt, leaving no time for dough to rise. Two are consumed during the service, and one (the Aftkomen), is spirited away and hidden during the ceremony to be later found as a prize.
Maror: bitter herbs, usually horseradish or romaine lettuce, used to symbolize the bitterness of slavery. 
Charoses: a mixture of apples, nuts, wine, and cinnamon, as a reminder of the mortar used by the Jews in the construction of buildings as slaves 
Beitzah: a roasted egg, as a symbol of life and the perpetuation of existence. 
Karpas: a vegetable, preferably parsley or celery, representing hope and redemption; served with a bowl of salted water to represent the tears shed. 
 Zeroah: traditionally a piece of roasted lamb shankbone, symbolizing the paschal sacrificial offering 
 Wine: four glasses of wine are consumed during the service to represent the four-fold promise of redemption, with a special glass left for Elijah the prophet.

Here are a couple of really excellent recipes that I've made over the years for Passover dinner:


Haroset (Charoses)

1/2 pound walnuts
1/4 pound dried apricots
1/4 pound dried prunes, without pits
3 peeled apples, cored and quartered
1 large navel oranges, with skin, quartered
1/2 cup sweet wine (Manischewitz is what our family always used)
2 tablespoon brandy
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1 tablespoon lime juice

 Using the steel blade of a food processor, pulse (you're only looking to break up the ingredients, not looking to make a paste) the walnuts, apricots, prunes, dates, apples and orange. Add the wine, brandy, cinnamon, cloves, nutmeg and lime juice.  Serve and Enjoy!

 Makes 6 cups


             
Oven Roasted Chicken With Mushrooms, Dates, and Leeks


2 Tbsp Olive Oil
2 whole Chickens (deboned, cut into 8 pieces)
3 Tbsp. Flour
4 Tbsp. Butter
2 Leeks (whites only, sliced thinly)
1 Lg. Onion (sliced thinly)
1 Cup Portabella Mushrooms (sliced thinly)
8 oz. Dates (thinly sliced)
1 Can Mushroom soup
2 ½ cups chicken stock
1 Bay leaf
Thyme, fresh coarsely chopped (to taste)
Salt and pepper (to taste)
Nutmeg, ground (to taste)


Pre-heat oven to 375˚ F.

Put chicken pieces in mixing bowl and season well with salt, pepper, thyme, and nutmeg.  Add flour and dust well. Heat olive oil a large sauté pan until it just starts to smoke.  Add chicken in small batches and sauté until golden brown on all sides.  Once the chicken pieces are done reserve off the heat in the baking pan.  Repeat this step until all the chicken is done and then add leeks, onions, and butter to sauté pan and cook until translucent.  Add garlic and sliced mushrooms, cook for 1 minute and add mushroom soup and chicken stock.  Stir until mixture is smooth.  Add dates and bay leaf and if needed, correct seasoning with salt, pepper, and nutmeg to taste.   Pour leek and mushroom mixture over the chicken pieces in the baking pan and cover with tin foil.  Place in hot oven and cook for 1 hour.*
Once done, garnish with fresh herbs and serve hot.


* This dish is best when made a day or two ahead of time and then cooled.  Keep in the refrigerator until ready to serve.  Then one hour before serving reheat in 375˚F oven for 30 minutes and serve hot.




Prune and Almond Braised Short Ribs:

Time: 3 hours and 15 minutes, plus time for cooling and overnight chilling

7 pounds beef short ribs, cut in 4-inch portions
Salt and black pepper
1/4 cup canola oil
1 large Spanish onion, diced
3 large carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, peeled and smashed
1 1-inch piece ginger, peeled and smashed
2 cups ruby port
2 cups red wine
4 cups pitted prunes
1 1/4 cup slivered almonds, lightly toasted
4 ounces shiitake, crimini or other mushrooms, diced
1/2 cup (loosely packed) chopped parsley
4 sprigs fresh thyme
1 bay leaf
1 stick cinnamon
1 clove
1 star anise
Zest of 1 orange, in strips
4 cups veal or beef stock, more as needed.


The day before serving:

Preheat oven to 325 degrees.

Season short ribs with salt and pepper. Place a heavy wide pan over medium-high heat. Add the oil and heat until shimmering. Add beef and brown well on both sides. Transfer to a plate.

Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes. Add port and wine, scraping the bottom of the pan with a wooden spoon. Simmer until reduced by half, about 10 minutes.

In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds, and the mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot. Add the meat, the vegetable mixture and enough stock to cover. Place over high heat to bring to a boil, then transfer to the oven. Cook, covered, until the meat is falling off the bones, about 2 1/2 hours. Cool completely in the pan, then refrigerate overnight.

The next day, remove from refrigerator and skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard the cheesecloth packet, and transfer remaining broth and vegetables to a food processor. Purée, then return to a clean pan. Add meat and remaining 2 cups whole prunes. Place over medium-low heat, stirring occasionally, until gently reheated. Garnish with remaining 1/4 cup parsley and 1/4 cup almonds.  Serve and enjoy.

Yield: 6 to 8 servings.


Beef Brisket-

4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves


Preheat the oven to 325 degrees F.

On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.

Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2.

Slice the brisket across the grain (the muscle lines) at a slight diagonal. Arrange on the vegetables on the platter and serve with the sauce.  Enjoy!


Braised Lamb Shanks


Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows


Preheat the oven to 400 degrees F.

Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides.

Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.

Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed vegetables. Season with salt, to taste. Sauté the vegetables until they are very brown and aromatic, about 20 minutes.

Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.

Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.

Remove the foil during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve and Enjoy!

Gremolata:
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish
In a small bowl, combine all ingredients and set aside until ready to use.




Smoked Salmon and Dill Matzoh Brei


6 tablespoons sweet butter
2 large onions, peeled and diced
3 matzoh boards
6 large eggs
1 1/2 cups diced smoked salmon
1/4 cup chopped fresh dill
Salt and pepper to taste



Heat 4 tablespoons butter in a large sauté pan over medium low heat. Add onions and cook slowly until golden brown, approximately 15-20 minutes.
Submerge matzoh boards in warm water for 30 seconds. Remove.
In a large bowl, whisk eggs. Break matzoh into egg mixture and add onions, smoked salmon, salt, and pepper.
Heat 2 tablespoons butter in large skillet over medium high heat. Add egg mixture and let cook until eggs are just set, about 2 to 3 minutes. Fold in dill and serve immediately and enjoy!


Mediterranean Fatoush Salad

Spiced matzo chip, recipe to follow
1 (8-10 inch) English cucumber, peeled
3-4 heads Belgian endive, separated into leaves
1/8 cup fresh mint leaves (discard stems)
1/4 cup flat-leaf Italian parsley leaves (discard stems)
1 cup small grape or cherry tomatoes, quartered
1 cup arugula
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
1 clove fresh garlic, minced
Pinch of coarse sea salt or kosher salt
1/2 teaspoon freshly ground black pepper


Prepare the matzo chips:

4 whole matzo boards
Olive oil
1 teaspoon shwarma spice (equal parts ground cumin, ground coriander, garlic powder, half as much turmeric and black pepper, a quarter as much paprika, ground cloves,  and cinnamon)
1/2 teaspoon dried parsley
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder

Preheat oven to 350°F.

Brush matzo boards with olive oil. Sprinkle with shwarma spice, parsley, turmeric, and garlic. Place on baking sheet and bake for 8 minutes. Break into shards.

For Salad: Slice the cucumbers in half lengthwise. With a spoon, scoop out and discard the pulp. Chop into 1/2-inch pieces. Place into a large salad bowl.
Thinly slice the endive and place into the bowl. Lay the mint leaves in a pile and tear them; they will bruise if you cut them with a knife. Add to the bowl. Toss in the parsley, tomatoes, and arugula. Mix in the lemon juice, olive oil, and garlic. Season with salt and pepper, tossing to combine. Allow to marinate for a few minutes.
Stand 2 matzo chips in each salad.



Roasted Spring Vegetables

1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces
4 unpeeled garlic cloves
2 tablespoons olive oil
Kosher salt
freshly ground pepper


Preheat oven to 450°F.


Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.




Passover Honey Nut Cake in Soaking Syrup

Cake
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup vegetable oil
3 eggs
3 tablespoons orange juice
1 teaspoon finely minced orange zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon ( or 1/2 teaspoon for a more pronounced cinnamon flavor)
1/2 cup matzoh cake meal
1/2 cup finely chopped hazelnuts or almonds
1 cup finely chopped walnuts

Soaking Syrup
2/3 cup granulated sugar
1/4 cup honey
1/3 cup orange juice
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon



Preheat the oven to 350°F.

Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).
Cake:
In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.
Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.
Soaking Syrup:
In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.
Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. I prefer to refrigerate this cake so that while it is absorbing the liquid, it is also firming up. Also, chilling the cake offsets its sweetness and makes it easier to cut. Serve it on splayed muffin liners.






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