Jamie’s Greatest Passover Hits

I can’t believe it.

Really I am in total denial.  Although I did tell my 2 year old — who doesn’t listen much anyway — not to run around the house with a slice of bread in his hand.

But yes, I know it, you know it, we all know… it’s a-coming!

Pesach.

I ease my worried soul by thinking about the food, not the cleaning.  (That’s it.  I will not say another word about it this entire post.  Not a one.  After this one: AHHHH!!!!).

This major momentous occasion commemorates and celebrates our freedom from slavery and our salvation as a nation.  We are to truly believe that if not for G-d who took us out of Egypt we would all still be slaves today.  I think this awesome birth of a nation event calls for a greatest hits, top 10, best of – call it what you will – favorite recipe compilation list.

This is what I cook over and over and over again.  Year after year since I started making Pesach 5 years ago (at the young age of 20 — wink wink!).

Un-Stuffed Cabbage Soup
From my first book Quick & Kosher Recipes From the Bride Who Knew Nothing.  Not a Pesach goes by without it.  All my neighbors love it and make it too.  Well at least one of them, Sharon who tells me her parents go crazy for it and that she has shared the recipe with her married nieces.  I asked her to instead by them the book .  Love Sharon!

Fish
My favorite fish recipes include a pretty in pink gefilte and a recipe I developed for last year’s Pesach issue of the magazine that I now use year round when I want to impress the guests – Salmon Cakes with Tropical Fruit Salsa.

Potato Kugel Cups
Really year round I double it and make it in a 9×13, only when I am feeling lazy, which is most of the time.  But for the honor of Passover and Hubby- cups it is!

Accordion Potatoes
Became a tradition last year when I developed them for the first issue of the magazine.

Brisket and Brisket and More Brisket.

Roasted Apple Brisket 
Brisket in Wine Sauce 
Pomegranate Braised Brisket

Because of the custom not to eat roasted meats on seder night I double or triple the sauces so that the meat is totally submerged in liquid.

Zucchini Ribbons
Just a vision of beauty and taste.

Salads Galore

Warm Salmon Salad
Israeli Salad
Israeli Cabbage Salad
Italian Tomato Salad 
Sweet Carrot Salad 
Turkish Salad
Baby Spinach and Portobello Mushroom Salad
Spinach Walnut Salad

Dessert

And to tell you the truth, when it comes to dessert I love chocolate covered matzoh.

And meringues.

Not macaroons so much but Hubby does.

Oh and one last greatest hit — my Aunt Zahava’s Egg Noodles.
I add water to the egg crepe recipe and spend a DAY making about 100 paper thin almost see-through crepes which I then stack and cut into long luckshen.  I have to make that many because I eat half while sitting on the stool I pulled up to my stovetop during cooking.  Can you blame me?

Chag Kasher V’Sameyach!!