A Passed-Down Passover

Recipes for asparagus, brisket, kugel, and a torte, all kosher for Passover

By Zoe Singer for Kveller.com
Brisket
Asparagus with Egg
Potato Kugel
Flourless Walnut Torte
Mocha Cream Frosting

In a 65-year-old, silent, black and white home movie of my maternal family's seder, everyone seems to be laughing and joking. I've scrutinized the six minute movie, wondering what they were talking about, and I've tried to glimpse the food too: a split second shot of my great-great uncle scooping up my great-Aunt Gertie's famous gefilte fish with gusto (the recipe now too arcane for me to dust off, even for a holiday) and some mysterious cousin savoring a matzah ball.

The film cuts out after the soup, and I'm left only with my mom and uncle's jotted-down recipes and vague memories. Our Passover Walnut Cake--another Aunt Gertie legacy--is a true gem. And while no one remembers for sure, a potato kugel and our wonderfully simple family brisket have always seemed just right for our seders.

I build our menu around these memories, inevitably updating the kugel, which we make in a cast iron skillet since we like it crispy, and the asparagus, which we roast and toss with balsamic, then garnish with minced hard-cooked eggs. After all, what seder is complete without dozens of hard-cooked eggs? And of course, there's always glass after glass of wine. All of which tends to result in a scene not so different from our grainy old home movie: laughing, swaying adults, emboldened kids asking questions, and really good food.

Below you'll find recipes for Crispy Asparagus with Minced Egg, Holiday Brisket, Cast Iron Potato Kugel, Flourless Walnut Torte, and Mocha Cream Frosting.

Crispy Asparagus with Minced Egg
Serves 10

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Salt & Pepper Spaghetti Squash Kugel

By Aviva Kanoff for The Nosher

While looking at cooked spaghetti squash one day and noticing its remarkable likeness to its namesake, spaghetti, I was inspired to experiment with a noodle kugel. I researched classic recipes for a “yerushalmi kugel” calling for caramelized sugar using 2 cups of oil and two cups of sugar, in addition to eggs. At first I attempted it, but seeing all that oil and sugar in the pan, I couldn’t bare to expose my beautiful and healthful squash to such a fatty fate and decided to experiment starting with just a teaspoon of sugar and a few tablespoons of oil. To my surprise and delight, the kugel came out light, fluffy and delicious.

Salt & Pepper Spaghetti Squash Kugel

Ingredients
3 cups shredded spaghetti squash

3 large eggs

1 tsp salt

1 tsp pepper

2 tsp sugar

¼ cup matzah meal

¼ cup canola oil

Directions

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Cooking Adventures

This month we are featuring reciped by Elli Samuels from her new cookbook, Cooking with Elli. Find more recipes and a suggested Passover menu on Jvillage Network's Passover Holiday Spotlight Kit.

Maybe you are craving something for dinner tonight that is on the lighter side. and, of course, you still want it to be delicious! my husband and i really enjoyed this barbecue flavored salmon dish a few nights ago and i especially liked how pretty it is! fresh tasting bok choy, with its always appreciated touch of crunch, sets the stage; the salmon sings with just the right amount of spice and the subtly italian flavored tangy tomatoes, humble in their approach, are the perfect backup for this dinner performance!
what should you serve alongside? i am thinking farro, mixed with lima beans and peas, or maybe green beans and corn. there are so many possibilities- reaching over to your creative side with this grain will not lead you astray! in case you don’t have experience cooking farro, definitely try it! it’s an old-world wheat variety that reminds me of wheat berries (but quicker to prepare). i like the slightly nutty flavor and chewy texture, and farro’s nutrient richness is an added bonus. it is usually found near the rice and grains, or in the bulk section of the store, and the cooking directions (in simmering water until tender) are a breeze to follow.

To serve 4, you’ll need:
1 large head bok choy, 1½ to 2 lbs. salmon, 2 tsp. olive oil (divided), 1-2 tbsp. barbecue seasoning spice (total)-some for salmon, some for the bok choy mix*, 1 (14.5 oz. can) stewed tomatoes (italian style) without the extra sauce, and ¼ tsp. pepper.

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Forshmak

An authentic Old World appetizer.

By Jake Marmer for MyJewishLearning.com

Forshmak is probably the most authentically Jewish herring recipe. The word itself is Yiddish for "pre-taste"--that is, an appetizer, meant to set your taste buds going. There are many varieties of forshmak--probably as many as there were shtetls in Eastern Europe. This one originates in Haschevato, Ukraine, the small village where my father's side of the family comes from.

For other herring variations, try these recipes for the classic herring and onions and herring in an overcoat (herring pie).

Ingredients

2 nicely sized herrings, fillets separated
1 sour apple, peeled and cored
2-3 pieces white bread, soaked in water or milk (squeeze out the liquid before using)
2-3 hard-boiled eggs, yolks separated from whites
4 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon sugar
a few scallions, chopped

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Lachmagine

From The Kosher Foodies

Lachmagine is a classic mazza, a “small bite” Syrian Jews often eat before dinner. It’s kind of like a mini pizza, but instead of sauce and cheese we put tamarind and meat on it. It’s a staple in many homes on Shabbat and holidays.


Making these is a little bit time consuming. I mean, it makes around 60 (I made exactly 62) lachmagine, and you have to cut them each out, top with the meat, and flatten. So it’s a good thing these freeze well. Pop them in the freezer and then whip them up as part of a weekday meal. Or make them, freeze them, and cook them for your Shabbat company.

Lahamagine (meat pies), adapted from red Deal Delights:

For the Dough:

4 cups flour
1 1/4 teaspoons (1/2 packet) active dry yeast dissolved in 1/4 cup warm water
1 cup warm water
1 teaspoon salt
2 tablespoons oil (optional)

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Hamantaschen with Ganache and Salted Caramel

By Shannon Sarna for The Nosher

As you may remember from my post last year about Hamantaschen…I am typically not such a big fan. The ones I remember growing up with were always dry and crumbly.Until I found my friend Rachel’s Hamantaschen recipe, I had written off the triangle treats entirely.

Last year I made PB & Jelly flavored hamantaschen as well as a s’mores flavor. And this year I am happy to share a new flavor: Dark Chocolate Ganache with Salted Caramel Drizzle.

I know some people are “so over the salty sweet thing;” but I am not. My favorite chocolate will always be chocolate covered pretzels. And you know what’s better than chocolate covered pretzels? Chocolate covered potato chips. And perhaps the best? The peanut butter filled pretzel bites covered in milk chocolate from Trader Joe’s. But I digress.

I surprised even myself with this recipe – it is really delicious, and both my husband and I could not stop eating these.

My tips:

Rachel’s Best Hamantaschen dough often requires a bit more than merely 1 1/4 cups flour it initially calls for. Also, keep flour-ing your work surface as you go.

Plan ahead – you really need to make the dough and the ganache ahead of time because they both need to chill properly before making them.

Pinch pinch pinch! Pinch those corners, otherwise your filling will spill out and make for ugly cookies.

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Camp-Style Winter Pantry Basics

By Rachel Saks for MyJewishLearning.com

As winter sets in, you probably don’t feel like making as many trips to the grocery store and are getting sick of the question, “What’s for dinner?” Just like you will be packing your camper’s bags in only 6 short months in the hopes that they will be prepared for what is to come, you should be packing your kitchen for the winter and preparing yourself for the meals, snacks and holidays to come by stocking your pantry.

My friends and family often laugh when they look at my pantry. “There’s nothing to eat!” they inevitably exclaim. Other than pretzels, cereal and some nuts, they’re right — I don’t generally keep a lot of ready-to-eat food around. Even my fridge and freezer are packed with raw ingredients rather than bags and packages of snacks and meals. This isn’t just because I love to cook. Having a pantry stocked with raw ingredients and not pre-made foods can not only save money, but can also help you eat healthier by cutting out on preservatives and calories. See the “recipe” for a healthy pantry below and make sure to check back in the next few months for a new 3-part recipe series on recipes straight from the pantry!

Starches

Brown rice
Whole wheat pasta
Barley
Bulgur
Quinoa
Other favorite whole grains
Wild rice pilaf
Dried lentils
Whole wheat bread
Assortment of canned beans (black, chickpeas, kidney, white)

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