Monthly Archives: April 2012

Passover Weekday Meals

The seders are over – now what do we eat?!? Leftover matzah ball soup and matzah pizza can only so far, not to mention the belly aches!

So we’ve tried to make it easy for you with a couple of simple, tasty recipes to serve up the rest of this week.

MEAL 1: Lighten up! After an entire weekend full of eating, I can sure use a break from kugel, brisket and other heavy holiday eats. Start the week off with Chicken with Apple Salsa and a refreshing Citrus Avocado Salad.

MEAL 2: No reason a weekday fish dinner has to be complicated or boring – try this Roasted Salmon, Beets and Potatoes with Horseradish Cream and for dessert: Chocolate and Caramel Covered Matzah!

MEAL 3: Chicken Finger night! You will delight kids and adults alike with these updated Coconut Crusted Chicken Fingers which you can serve with a tasty and light Fennel Celery Salad.

MEAL 4: No garlic bread this week to go with this Italian-American classic, but you can still have a nice glass of red wine with some Eggplant Parm and Israeli Salad.

Posted on April 8, 2012

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Passover Recipes: Short ribs with Orange and Honey



Chef Yair Feinberg was born and raised on an Israeli kibbutz and later travelled to Europe to study Culinary Innovation and Management at the Institute Paul Bocuse in France and work in Michelin star decorated restaurants in Paris, Tuscany and Provence. Upon returning to Israel, Feinberg opened Studio Fein Cook, which offers gourmet catering services and cooking and baking workshops for all levels, as well as import services for products such as Thermomix.

Special thanks to Inbal Baum of Delicious Israel for this recipe and translation.

Short ribs with Orange and Honey

Posted on April 6, 2012

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Passover Recipes: Gorgeous Passover Rolls



This recipe for Kosher for Passover rolls has been passed down for years through my family. Adding the eggs one by one keeps the rolls airy, puffy and tasty.

 

Chef Shaily Lipa is an experienced culinary author who has published numerous cookbooks, has appeared on television cooking shows, and is a regular contributor to leading food magazines. She studied cooking in London, Italy, and Thailand and acts as a consultant for international food manufacturers. Shaily is about to be aired on Israeli prime time TV with her personal cooking show – “Shaily’s Home”.

Special thanks to Inbal Baum of Delicious Israel for this recipe and translation.

Gorgeous Passover Rolls

Posted on April 4, 2012

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Passover: What to Drink!

Passover is a time when we enjoy preparing traditional recipes, take pride in the ritual of cleaning and relish spending time with family and loved ones. But if your family is anything like mine, then you might need some extra refreshment to get through the holiday without throwing a Seder plate at someone’s head.

Enjoy some of these great wine and mixed drinks options to you get through the Seder and the whole week!

WINES

Inbal Baum from Delicious Israel recommends two boutique Kosher for Passover wines from the Lueria Winery in Israel, in red and white varieties:

  • Rosso, 2008 – a blend of Sangiovese, Barbera and Cabernet Sauvignon. Reflecting the mineral characteristics of the vineyard, the wine has rich acidity, a deep bouquet, and a mosaic of fruity tastes and aromas.
  • Gewurztraminer, 2011 – 100% Gewurztraminer grapes grown in high-altitude vineyards with unique soil on Mt. Meron in the Upper Galilee. The wine has a straw and green tinted richness with citrus aromas as well as tropical fruits like kiwi and pineapple.

Forbes.com also has recommendations for 10 Great Kosher for Passover Wines from around the World.

MIXED DRINKS

Check out these Kosher for Passover (cleverly named) cocktail recipes from The Spir.it, including “The Red Sea Sour” and “The Simple Son Rises.” It’s not just the names that will win you over – the recipes are both simple and sophisticated.

Sangria is one of my favorite drinks year-round, and a great option for Passover. Swap one of your four cups of wine with some Manischewitz sangria from What Jew Wanna Eat – what better to do with the sweet wine than mix it with some Kosher for Passover vodka and fresh fruit!?

Posted on April 4, 2012

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Passover Recipes: Almond Crusted Veal Chop



Chef David Kolotkin is executive chef of The Prime Grill in New York City. His mother’s delicious home cooked meals and the bonding moments with his father in the kitchen are among his fondest childhood memories. Those years gave him the balance and deep respect for food. Chef David attended The Culinary Institute of America, graduating with the “Most Likely to Succeed” award. He began working for notable restaurants including 21 Club, Butterfield 81, Patroon, and Windows of the World.

Almond Crusted Veal Chop

Posted on April 3, 2012

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Passover Recipes: Coconut Crusted Chicken


Aviva Kanoff is an artiste extraordinaire. She paints, teaches a mixed media art class, and dabbles in photography. Her creative approach to life led her to artistic experimentation with food, and after years of creating her own recipes and working as a personal chef, she wrote The No-Potato Passover, an expression of her intuitive understanding of flavors, aromas, and colors.

Coconut Crusted Chicken with Plum Dipping Sauce

Posted on April 2, 2012

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Manischewitz Cook Off!

As part of the 6th annual “Man-o-Manischewitz” Cook-Off, cooks from all over submitted thousands of recipes using Manischewitz products. And last week I got to attend the live kosher cook-off at the JCC of Manhattan!

Those who attended (including me!) got to taste the five final recipes, and then an esteemed panel of judges chose a winning dish. Highlight of the event: Chef Claire Robinson from The Food Network’s 5 Ingredient Fix was one of the judges, and I was pretty tickled to get to meet her!

The event was really organized and well-run, but I briefly forgot how pushy a crowd of Jews can be when there is food at stake. It was like being at a cousin’s bar mitzvah schmorg waiting for the meat carving station. After waiting for the line and pushiness to dissipate, I got to taste the dishes.

While the official winner of the event was Eric Silberman’s Mod Matzo Ball Soup, my own favorite was Andrew Dorsch’s Torte Vegetali.

You can read bios for all the finalists and try out their recipes here.

A little Manischewitz secret of my own: I only use their matzo ball mix in order to make my fluffy matzo balls! Why mess with a good thing!?

Stay tuned for the 2013 cook off next year and get ready to submit your best recipes.

Posted on April 1, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Passover Recipes: Chicken with Apple Salsa



My philosophy on cooking for Passover is to avoid the fake stuff and go au natural.  The more straight proteins, fruits and vegetables you can incorporate, the less Passover-y the food will taste!

This is a great dish to prepare when you are already chopping apples for your charoset.  Chop some extras, squeeze a lime over them so they won’t brown while you’re doing everything else, and you can come back and add the rest of the ingredients later.  The apple salsa is great over just about anything: fish, steak, chicken, over some spinach as part of a salad; you cannot go wrong!

Jen blogs at Mah zeh taim! How Delish!

Grilled Chicken Breast with Apple Salsa

Posted on April 1, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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