In my mind, Pesach cooking becomes a game of “find the flavor in the veggies.” My favorite method of enhancing the flavor in dishes is to sauté onions at a very low temperature for a long time, even hours. Try sautéing a big pot of onions and freezing small containers of them. It will eliminate the first step of almost all of my recipes.
This thick and filling soup is both pleasing to the eye and to the palate. If you aren’t a big fan of ginger, reduce the amount slightly. Because the soup is pureed at the end, there is no need to chop the onions and carrots very small, which means this soup comes together in minutes.
These latkes have a delicious savory flavor from the onions and squash, but the apples add the perfect hint of sweetness to them. If your taste runs a little bit sweeter, you can add some sugar to the batter, or try it with a sweeter variety of apple.
I wish I could take credit for this amazing idea, but that goes to my friend Miriam R., who introduced me to this concept. It’s a fun and unusual take on potato kugel, perfect for a time like Pesach when everyone is bored of “plain old potato kugel.”
This chicken has a history that is as unusual as the chicken is delicious. The first year my parents were married, they were going to spend the first days of Pesach in Boston. They woke up on Erev Pesach to find that it had snowed (no, that isn’t a typo!) so much, that they were unable to make the trip from New York. Suddenly, they had to prepare for two seders, and two days of Yom Tov in one day, in a snowstorm. My mother ran to the corner grocery, and saw some nice fresh zucchini on sale. She bought a couple of them, and made this delicious chicken. She has served it every Pesach since then, for the Seder. Any talk of making any other dish would lead to a serious protest. This chicken has a wonderful aroma, that my family and I associate with the Pesach Seder. Best of all, it is super easy to make.
From the produce section:
Oranges (1), juice
1 small butternut squash
3 Granny Smith apples
From the aisles:
From the butcher:
2 pounds Swiss steak
1 whole chicken
From the wine shop:
Dry red wine
From the pantry/fridge:
As seen in the Joy of Kosher with Jamie Geller Magazine (Passover 2012) – Subscribe Now