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

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: 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

Ingredients

2 pounds short ribs

½ cup freshly squeezed orange juice

1 Tablespoon pomegranate juice

2 Tablespoons brandy

1 Tablespoon honey

2 Tablespoons olive oil

1 teaspoon ground coriander

½ teaspoon salt

Pinch of freshly ground black pepper

2 carrots, grated

Directions

Preheat the oven 300F.

Place the meat in a roasting pan. In a mixing bowl, combine all the ingredients and drizzle over the meat.

Cover the roasting pan with aluminum foil.

Roast meat about 3 hours in a preheated oven until meat is tender and soft.

Posted on April 6, 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: 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

Ingredients

2 cups mineral water

1/2 cup canola oil

Lemon zest from one lemon

1 teaspoon salt

Ground black pepper to taste

2 cups matzo meal

6 eggs

Coarse sea salt for topping the rolls

Directions

Preheat oven to 380 degrees.  Line a baking sheet with parchment paper.

Bring to boil the mineral water, and add the canola oil that is seasoned with lemon zest, salt and pepper. Remove from heat,  stir in matzo meal.

One at a time, add the eggs while stirring until the mixture is smooth.

Wet hands slightly and form 6 cm diameter balls. Place on the baking sheet at least 4 cm from each other and sprinkle with coarse sea salt.

Bake 40-50 minutes, until rolls are puffed and golden.

Posted on April 4, 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: 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

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: 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

Ingredients

2 12oz bone in veal chops (ask your butcher for center cuts, or from the loin end)
1 egg, beaten
1 cup finely ground almonds
For the brine:
2 quarts water
½ cup kosher salt
1 cup granulated sugar
2 bay leaves
1 bunch fresh thyme
30 black peppercorns
1 star anise
8 cloves

Directions

Preheat oven to 350 degrees. Combine all the brine ingredients in a large pot and bring to simmer on medium-high heat for 10 minutes. Cool the brine by placing in an ice bath.
When the brine is cool, submerge the veal chops in the brine and refrigerate for 5 hours.
Remove the veal chops, pat dry with paper towel. On only 1 side (presentation side), brush with the egg wash, then dredge in the ground almonds. Over medium heat, brown the veal in a large skillet with enough oil to coat the pan, almond side first. When lightly brown, turn over and brown the other side.

Place in a 350 degree oven for approximately 15-20 minutes for medium or to your taste.

Posted on April 3, 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: 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

Ingredients

For the chicken:

1 lb chicken tenderloins or chicken breasts, sliced into long, 1″ thick strips

1/2 cup matzo cake meal

2 eggs

1 1/2 cups shredded, sweetened coconut

6 Tablespoon canola oil

 

For the dipping sauce:

5 ripe plums, diced

3 Tablespoon lime juice

1/4 cup sugar

1 teaspoon cinnamon

1 teaspoon ground cardamom

Directions

For the chicken:

Beat eggs in a bowl and set aside.

In a separate bowl, combine cake meal and shredded coconut. Dip chicken in egg mixture and then cover in coconut crumbs.

Fry chicken in oil, 3 minutes on each side (depending on thickness of chicken) until golden brown. Serve with plum dipping sauce.

For the plum sauce:

In a small sauce pan combine plums, lime juice and sugar. Bring to a boil.

Once the mixture has come to a boil continue to cook for 10- 15 minutes until plums become soft. Allow to cool and add cardamon and cinnamon.

Serve plum sauce at room temperature.

Posted on April 2, 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

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

Ingredients

Chicken Marinade

Makes enough for 2 lbs thin cut chicken breast

1 ½ cups apple juice

2 cloves garlic, sliced

1 teaspoon paprika

½ teaspoon salt

½ teaspoon fresh cracked pepper

2 teaspoons olive oil

Apple Salsa

2 Granny Smith Apples, finely diced

½ cup onion, finely diced

1 jalapeno, finely diced

Juice of 2 small limes

¼ cup apple juice

1 tablespoon sugar

¼ cup chopped cilantro (substitute basil or parsley if you don’t love cilantro)

Directions

For the chicken:

Combine all of the marinade ingredients in a Ziploc bag.  Add chicken breast, seal and mix.  Refrigerate for 2-6 hours.

Heat a grill pan or frying pan.  Spray with olive oil.  Cook the chicken for 4 minutes on each side, or until cooked through. Serve with apple salsa.

For the apple salsa:

Combine all of the ingredients and refrigerate for half an hour so the flavors meld.

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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