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.
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
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.
This is another recipe from our favorite vegan, Mayim Bialik. Mayim claims she’s not usually an eggplant girl, but that this dish tastes incredible.
1 large onion
3 Tablespoons oil
1 medium eggplant, peeled and then cut into cubes
1/4 cup diced green pepper
11 oz tomato-mushroom sauce (or any jarred Kosher for Passover sauce you want)
1 teaspoon salt
1/2 teaspoon pepper
2 large tomatoes, diced
1 1/2 cups matzah farfel (don't cringe, just wait!)
Saute onions in oil until tender. Combine onions, eggplant, green pepper, tomato-mushroom sauce, and seasoning. Cook, covered, for 15 min or until eggplant is tender. Stir in tomatoes. Alternately layer vegetable mixture and farfel, beginning and ending with the vegetable mixture in a 2 quart baking dish (I use the 9 x 13 size).
Bake at 350 uncovered for 25 min.
You may know Mayim Bialik best from her awesome and quirky work as Blossom on the show of the same name. Or you may know her as Amy Farrah Fowler on The Big Bang Theory. But here at the Nosher we know her as a blogger and writer extraordinaire over at Kveller.com. Mayim has previously written about making fruit faces for her boys when they are sick, and she has given us three of her favorite (vegan!) Passover recipes. These mini-kugels are a fantastic idea–making them in a muffin tin means it’s so easy to know exactly how many portions you have, and leftover from the seder are easy to grab and take for a lunch or snack during the week of Passover.
5 medium potatoes, grated
1 large onion, grated
3 Tablespoons olive oil, separated
1 teaspoon paprika
1 Tablespoon potato starch
Grate the potatoes, and then drain the liquid from them. Saute the grated onion in 2 Tablespoons of the olive oil until soft but not brown. Add paprika. Mix onions into the potatoes and add potato starch and 1 more Tablespoon olive oil.
Push into greased muffin tins, filling each muffin space all the way to the top, and spritz with a little more oil. Bake at 400F for 40 minutes.
Leah Koenig is a writer and cookbook author whose work has been published in The New York Times Magazine, Saveur, CHOW, Food Arts, Tablet, Gastronomica, and Every Day with Rachael Ray. Leah writes a monthly food column for The Forward and a bimonthly column for Saveur.com called “One Ingredient, Many Ways.” She is the former Editor-in-Chief of the award-winning blog, The Jew & The Carrot, and she is a frequent contributor to MyJewishLearning.com, where her recipes are very popular, and highly praised.
Her first cookbook, The Hadassah Everyday Cookbook: Daily Meals for the Contemporary Jewish Kitchen, was published by Rizzoli in 2011. The book was named one of the “Best Books of 2011″ by Library Journal and The Kitchn called it “a big, beautiful book that is also down-to-earth and completely accessible.”
For Passover, Leah brings us a sweet and hearty side dish that looks as good as it tastes–which is to say, gobsmackingly phenomenal.
2 1/2 lbs sweet potatoes, peeled and cut into 1" chunks
3 Tablespoons olive oil
4 medium shallots (approximately 1/2 lb), thinly sliced
3 Tablespoons unsalted butter or pareve margarine
1/2 cup vegetable stock
freshly ground black pepper
Boil sweet potatoes in a 4-quart sauce pan until tender, 15-20 minutes. Remove from heat, drain potatoes, then add them back to the pan and set aside.
Meanwhile, heat olive oil in a medium pan set over medium heat. Add shallots and cook, stirring often, until shallots soften and brown, about 10 minutes. Season with a little salt, remove from heat, and set aside.
Add approximately 1/3 of the cooked shallots to the potatoes along with butter and stock and mash until well combined. Season with additional salt and pepper to taste and serve topped with remaining shallots.
This recipe comes to us from Rivka at NotDerbyPie. Rivka is a native Washingtonian, back in her home town after stints in Manhattan and Jerusalem. Food is “merely” a hobby for her — she’s a consultant during the day — but she writes and photographs food beautifully, and she’s the author of some of our favorite and most popular recipes. Here she gives us a recipe for carrot kugel, adapted from everyone’s favorite sisterhood cookbook, “Second Helpings, Please.” Theirs is a year-round recipe (who doesn’t love a little carrot kugel after a long day at work?) but Rivka only makes it on Passover, and has adapted it to be both Passover friendly and slightly more delicious.
1 cup matzah cake meal
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1 teaspoon lemon juice
2 1/4 cups grated carrots
1/2 cup melted butter or canola oil
Preheat oven to 325F and set a rack in the center of the oven.
Butter and flour an 8" square baking pan.
Combine dry ingredients in a large bowl.
In a smaller bowl, combine eggs, oil, lemon juice, and carrots.
Mix the wet ingredients into the dry ingredients, and stir until the two are combined and no lumps of flour remain. Transfer batter into the prepared baking pan, and smooth the top with a spatula.
Bake for 45 minutes; when done, kugel should spring back when touched.
Serve warm or at room temperature.
Mayim calls this recipe “ridiculously rich and decadent” and promises you won’t be able to tell that it’s kosher for Passover and vegan. And if you don’t trust Mayim, who do you trust?
1/4 cup almond meal - or just finely grind almonds in a processor to 1/4 cup worth!
1/4 cup matzo cake meal
1/4 teaspoon salt
1 lb plus 1 oz bittersweet chocolate, chopped (do NOT exceed 61% cacao which I know you all want to!?)
6 Tablespoon plus 1 Tablespoon unsalted pareve margarine
3 large eggs where 1 egg = 2 tbsp water + 1 tbsp oil + 2 tsp baking powder (best cheap egg replacer for pesach ever!)
3/4 cup sugar
1 Tablespoon vanilla extract
1 Tablespoon finely grated orange peel
Sliced almonds, lightly toasted
Preheat oven to 350F. Coat 9" glass pie dish with margarine. Whisk almond meal, matzo cake meal and salt together in a bowl.
Combine 1 lb chocolate and 6 Tablespoon margarine in microwave-safe bowl. Microwave in 20-30 sec intervals until smooth, stirring often. Set aside to cool.
Beat "eggs" with sugar and vanilla about 2 min. Beat in orange peel, then chocolate mixture. At low speed, beat in dry ingredients. Transfer to pie dish, place on rimmed baking sheet because it will drip a bit!
Place sheet with pie in oven and bake until cracked on top and tester comes out with most crumbs attached, 45-50 min. Cool to room temp; center will fall, this is NORMAL! Don't freak out.
Combine 1 ounce chopped chocolate and 1 Tablespoon margarine in microwave safe bowl in 15 second increments until glaze is smooth, stirring often. Drizzle over pie! Sprinkle with almonds. CAN BE MADE 1 DAY AHEAD, CHILL UNTIL COLD, TENT WITH FOIL AND CHILL!
I highly recommend with eat this with strawberries tossed with a little sugar (2 Tablespoons per 1 1/4 lbs hulled strawberries works nice). Add 1 teaspoons of orange zest if you're feeling frisky. And you will be after tasting this!!!
The lamb shank (Zeroa) is a crucial component of the seder plate, a reminder of the Korban Pesah (Paschal Lamb) sacrificed when the Israelites left Egypt, and for generations to follow, as long as the Temple was standing. Families gathered the first night of Passover to feast on the sacrifice of roasted lamb. Most Jews place a shank bone on the seder plate, to fulfill the memory of the sacrifice, which itself is forbidden in the absence of a Temple. Many take care to omit all roasted fare from their meal, in the spirit of the prohibition against the Paschal lamb in the Diaspora.
Syrian Jews have a fascinating custom that seems to defy Passover conventions. We start off our Seder meal (Shulhan Arukh) with lamb! In keeping with the interdiction, the lamb must be boiled, and not roasted, as the primary method of cooking, and may not be noted as being eaten in remembrance of the Paschal Lamb (Yalkut Yosef Volume 5: pp. 406- 7).
The traditional recipe, passed down to me by my grandmother, calls for boiling the lamb, then continuing to brown it in the oven. The tender meat is then stripped from the bone, which is reserved for the seder Plate. The delicate lamb morsels, gently warmed and served with lemon and allspice, disappear before the soup makes it to the table! In this recipe, pickled lemons add a kick that cuts through the richness of the lamb, and the addition of quinoa elevates it from an appetizer to a main dish (you can substitute rice for the quinoa if your custom is to eat rice on Passover). If your guests are not quite ready for lamb at the Seder table, this makes a delectable one dish meal for another Passover night!
2 small lamb shanks, or 1 large lamb shank
several garlic cloves, finely chopped
1 Tablespoon olive oil
3 cups quinoa
6 cups boiling water
1 Tablespoon olive oil
1 teaspoons salt
1 teaspoon allspice
3/4 teaspoon cumin
1/2 teaspoon coriander
4 garlic cloves, chopped
4-5 lemons for pickling plus the juice of 1-2 lemons
Kosher salt for sprinkling (approx. 2-3 Tablespoons)
Canola oil (about 1/3 of a cup, depending on the size of the jar)
Paprika to taste
16oz glass jar with tight-fitting lid
Begin by pickling the lemons a few days before you want to serve the meat. Normally, the pickling process takes several weeks, and once properly preserved, the lemons can be kept in the refrigerator for about a year. To speed things up, cut your lemons into wedges, sprinkle them with Kosher salt, and freeze them for 3-4 hours. When they are frozen, you are ready to pickle.
Start with a very clean glass jar, with a 16oz capacity (equivalent to 2 cups). If your hands have any cuts, you might want to wear gloves. Begin layering the lemons into the jar, packing the lemons tightly together, and sprinkling some salt and paprika between the layers as you go. Press down firmly on the lemons, then pour enough fresh lemon juice to cover. Fill the remianing space in the jar with oil, and cover tightly. Leave the jaw on your counter for 3-4 days, shaking or turning the jar over every day or two. Once pickled, store in the refrigerator. Rinse off pickled lemons as you use them.
To make the shanks, place the shanks in a large pot, cover with water, and bring to a boil. Let simmer for about twenty minutes. Occastionally skim the foam and impurities that form at the surface. Once cooked, gently remove shanks from the pot and rinse with cold water. Pat dry, and place in a deep metal pan.
Drizzle the shanks with the olive oil, and season with chopped garlic, salt, pepper, and paprika to taste and rub the oil and spices into the surface of the shanks. Pour about 1 inch of water to cover the bottom of the pan, to prevent the lamb shanks from sticking. Place in the oven at 350F. Cook for about 45 minutes, until nicely browned and tender.
once cooled, de-bone the meat from the shanks. Reserve the shank bone for the seder plate, if using. Tear or cut the meat into bite-sized chunks. The lamb may be frozen at this point, if not using right away.
To make the quinoa, coat the bottom of a large oven-proof casserole with the olive oil. Add the quinoa, water, salt and spices, and stir well. Add the lamb pieces, cover, and bake at 350F for about 1 hour or until quinoa is tender. Serve hot, garnished with the pickled lemons.
Lots of things taste better covered in chocolate. They taste even better when covered in chocolate and caramel with a sprinkling of sea salt! Use good chocolate to make this even more indulgent, and keep a candy thermometer on hand so that the caramel is Passover perfect!
Emily Pearl Goodstein is a photographer, sweatpants enthusiast, online organizer, and rabble rouser Washington, DC. She leverages her status as a native Washingtonian (and expert Googler) to recommend products, restaurants, recipes, and shops (in addition to other things she finds mildly diverting) on her blog, Wild and Crazy Pearl. She spends too much money on iTunes and her favorite possession is the cobalt blue KitchenAid mixer she used part of her Bat Mitzvah money to buy (it is still going strong). She also enjoys drinking grapefruit juice, photographing babies and baby bellies, and taking naps.
4 to 6 sheets unsalted matzah
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 1/2 cups chocolate chips
Line a rimmed baking sheet with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 350F.
Line the bottom of the sheet with matzah, breaking extra pieces as necessary to fill in any spaces.
In a large heavy saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. The temperature on the thermometer should reach 120F. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzah, spreading with a heatproof spatula.
Put the pan in the oven and bake for 10 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven.
Remove from oven and immediately cover with chocolate chips.
Let stand 5 minutes, then spread with an offset spatula.
If you wish, sprinkle with cashews, pecans, or some flaky sea salt.
Let cool completely, cut into pieces (I like to make large diamonds for a dramatic presentation) and store in an airtight container until ready to serve. It should keep well for about one week.