Good Eating's Passover Recipes
Chicago Tribune Staff
Language: English
Pages: 56
ISBN: 2:00268810
Format: PDF / Kindle (mobi) / ePub
Good Eating's Passover Recipes is a straightforward, creative guide to preparing both traditional and inventive dishes for the Seder as well as the holiday week. This collection takes dozens of mouth-watering recipes from the Chicago Tribune, which has been publishing delicious Passover-friendly recipes for years. It is written in the helpful, distinctive tone of the paper's award-winning staff and includes beautiful full-color photography.
This book features the classic staples of any terrific Passover meal, including matzo ball soup, brisket, haroset, gefilte fish, tzimmes, kugel, cakes, and other desserts. Additionally, there are variations on traditional recipes and unique entrees and sides, such as caponata, Moroccan meatballs, salmon cakes, and cucumber-wasabi sauce. All of the recipes included can be adopted for varying levels of Kosher for Passover observance practices.
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each: paprika, cumin, freshly ground pepper 2 red bell peppers, seeded, finely chopped 6 dill pickles or 20 cornichon pickles, chopped 1 cup olive oil, about 1. Place eggplant on a paper towel-lined baking sheet. Sprinkle with 1 tablespoon of the salt. Let stand 30 minutes. 2. Meanwhile, combine garlic, lemon juice, 1 teaspoon of the salt, paprika, cumin and pepper in a large bowl; stir in bell peppers and pickles. Set aside. 3. Pat eggplants dry with paper towels; dice into 1/2-inch cubes.
barely leaves an indentation in cake when touched, 30 to 35 minutes. Turn pan upside down on cooling rack to cool completely. Remove cooled cake from pan. FRUIT & COMPOTE COCONUT MACAROONS Preparation time: 20 minutes Cooking time: 15 minutes per batch Yield: 24 Adapted from a recipe by Sarah Levy, pastry chef, author, and food consultant. Levy suggests that if your kitchen is humid, you can put dry ingredients such as almond flour and confectioners’ sugar in an oven that’s only a
AND SWEET POTATO TZIMMES BRISKET OF BEEF BRISKET WITH APRICOTS AND PRUNES MOROCCAN-AMERICAN BRISKET WITH VEGETABLES AND OLIVES PASSOVER BRISKET WITH FRUIT PEPPERED BRISKET WITH MELTED SWEET ONIONS AND PRUNES TZIMMES CARROT TZIMMIS IDA SHILCRAT’S TZIMMES MAIN DISHES CHICKEN SAUTÉ WITH ROASTED BELL PEPPERS AND POTATOES LIBYAN MEAT AND POTATO BAKE (MAFROOM) MAPLE-CHILI-GLAZED LAMB CHOPS MEAT AND LEEK PATTIES MOROCCAN MEATBALLS MOROCCAN-STYLE FISH PASSOVER SALMON CAKES WITH
AND SWEET POTATO TZIMMES BRISKET OF BEEF BRISKET WITH APRICOTS AND PRUNES MOROCCAN-AMERICAN BRISKET WITH VEGETABLES AND OLIVES PASSOVER BRISKET WITH FRUIT PEPPERED BRISKET WITH MELTED SWEET ONIONS AND PRUNES TZIMMES CARROT TZIMMIS IDA SHILCRAT’S TZIMMES MAIN DISHES CHICKEN SAUTÉ WITH ROASTED BELL PEPPERS AND POTATOES LIBYAN MEAT AND POTATO BAKE (MAFROOM) MAPLE-CHILI-GLAZED LAMB CHOPS MEAT AND LEEK PATTIES MOROCCAN MEATBALLS MOROCCAN-STYLE FISH PASSOVER SALMON CAKES WITH
servings This is from Rose Wasserman of Dix Hills, N.Y. “First-cut” brisket has had its “deckle,” or fatty covering, removed. 5-pound first-cut beef brisket 1 teaspoon salt 2 1/2 cups apple juice 1/3 cup honey 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 small apple, peeled, cored and coarsely chopped tablespoons raisins 1. Preheat oven to 450 degrees. 2. Line 2-inch-deep roasting pan with heavy duty aluminum foil, leaving 11 /2-inch collar