Leeks are often used as a symbol of Spring on the Passover Seder plate. Their bright green color and gradation of tone from white to wintery dark green, reminds us of our transition to a new season and rebirth as the earth awakens.
If you use leeks on your Seder plate, buy extra so that you will have them handy for this easy side dish. If you don’t, pick them up when stocking your vegetable bin so you can enjoy the mellow onion flavor of these delicious croquettes (a latke by another name, I know).
Originally published in 4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors.
This post was submitted by Liz.
14-ounce can chickpeas, rinsed and drained and dried in a kitchen towel
1 head of cauliflower, outer leaves removed and discarded (or slice and saute them with garlic – they’re surprisingly delicious!), cut into bite-sized florets
Extra virgin olive oil
Coarse sea salt
1 tablespoon Dijon mustard
1 tablespoon seeded mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
1/4 cup chopped Italian Parsley
1. Preheat the oven to 400 degrees F
2. Toss the chickpeas and cauliflower together in a large roasting pan
3 tablespoons of olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark and the cauliflower is quite soft, about 45 minutes.
3. Meanwhile, whisk together the mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper.
4. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley.
5. Serve warm or at room temperature.
This post was submitted by Michelle Berkowitz.
Inspired by Yotam Ottolenghi’s cookbook, “Jerusalem”- an Israeli interpretation of simple greens dish.
Chard or kale
Schug (or chili paste)
Salt and Pepper
Saute onion and garlic in olive oil. Add greens and cook until wilted. Add beans and continue to cook. Mix the honey, tahini, schug, salt and pepper and add to pan. Cook together for 3 minutes.
This post was submitted by Sarah Newman.
Juice of 1 lemon
2-3 tbsp pure tahini
1 tbsp olive oil
1-2 tbsp tamari (optional)
½ tsp black pepper
1 tbsp water (optional)
Shake all ingredients in a jar. If not using tamari, add sea salt.
This post was submitted by Rachel Newman.
1 lb mushrooms
1 white onion
2 cloves garlic
½ cup sherry
12-14 ounces vegetable broth
Flour to thicken
Kosher sea salt
Saute onions and garlic in olive oil. Add sherry and broth. Stir and add flour, a little at a time until desired thickness. Add sea salt to taste.
This post was submitted by De De.
My step-daughter (age 18) had never tasted kugel until I married her dad. She loved it and wanted it for every meal. She is a vegetarian, so every Thanksgiving I make one for her in the shape of a turkey and we call it “kugelurkey”!
1 lb cottage cheese
½ pint sour cream
1 stick butter
12 oz noodles
1 tsp vanilla
1 tsp cinnamon
1 cup raisins or dried cranberries
Cool noodles as per directions on package and drain. Mix together the eggs, ¾ of the butter, sour cream and cottage cheese. Add vanilla, cinnamon and raisins and stir in with noodles. Dot with remaining butter. Bake at 350 degrees for 45 mins-1 hour. Serve hot or cold.
This post was submitted by Merle Orelove.
I’m an urban farmer. I eat what I grow. I harvest an abundance of greens every day- to juice, eat raw, steam and saute
Chop real small. Saute with low heat.
This post was submitted by Steven Wynbrandt.
The secret of how to make these like grandma was never told. My brother experimented 2 years and recreated the recipe. Now it’s his secret
Combine and wait
This post was submitted by Liz Bartl.
My bubbie’s recipe. Delicious!
¼ cup matzo meal
1 clove garlic
2 tbsps Italian seasoning
Grate potato and onion. Smash the garlic and beat the egg. Mix everything together and add the matzo meal and Italian seasoning. Heat a little olive oil . Put a big scoop in the oil. Flip it to a golden brown. Eat !
This post was submitted by Daniel Friedman.
Fat free, or not fat free? That is the question.
In an effort to meld traditional Jewish cooking with contemporary health concepts, I’ve been trying to develop a low-fat, cholesterol-free kugel for years. I’ve used various combinations of yolk-free noodles, nonfat sour cream, fat-free cottage cheese, artificial sweeteners, and Egg Beaters instead of actual fresh eggs. Not to mention countless I can believe it’s not butter substitutes, from Smart Balance to Benecol. And you know what? It’s just not worth it.
My husband may want to watch his weight and triglycerides, but he clearly doesn’t enjoy my health-conscious concoctions. Enjoy them? He won’t even put them in his mouth! If I go to the trouble to make two varieties – one lead-free for him, then high-test for everyone else – he invariably fills up only on the real stuff. The low-test goes from buffet table to fridge, then ends up in the garbage can. (Unfortunately, you can’t recycle kugel.)
In the age of Lipitor, he’d just as soon enjoy himself. So I’d just as soon save the time.
Thus, I’ve hit upon a compromise. You may take the high road, but I take the low road whenever possible, choosing reduced (rather than non) fat sour cream and cottage cheese, plus real eggs, sugar and honest to G-d butter. (Low-fat saves on calories somewhat. But nonfat has no flavor.) And let’s face it, holidays are no time for self-denial and obsessing about girth. Enjoy yourself today, and relish all that life has to offer… for tomorrow we diet.
1 12-ounce bag wide noodles (I usually use yolk-free)
6 large eggs
1 pint reduced fat sour cream
1 pint low-fat cottage cheese
1 stick (4 oz.) butter or margerine
¾ cup sugar
6 tablespoons Amaretto (or other almond-flavored liqueur)
Pinch of salt
1 cup raisins (optional)
1 teaspoon cinnamon or tablespoon of cinnamon sugar
½ cup slivered almonds
1 extra Tablespoon butter
Boil noodles for about 7 minutes. Drain thoroughly and allow to cool slightly.
Melt butter or margerine and allow to cool. Beat eggs and stir in sour cream, cottage cheese, sugar, margerine, Amaretto and salt. Mix or blend until smooth. Sir in raisins, if desired. (And if you don’t desire them, put ‘em in anyway. Seriously! They add color, texture and fiber. And what’s a kugel without raisins?)
Coat casserole dish or 13 x 9 inch baking pan with cooking spray. Add noodles to dish, pour in the rest of the mixture, and stir gently until noodles are evenly distributed. Sprinkle top lightly with cinnamon or cinnamon sugar. Scatter slivered almonds evenly across the top and dot with butter. Let sit for one hour, if possible.
Bake in 350 degree oven for one hour or until custard is set. Serve warm.
NOTE: Don’t worry, the alcohol will bake off…. pretty much. I think. Also, to be honest, this doesn’t have a strong flavor of almonds. If you want that, add some almond flavoring… or REALLY pour on the hooch!
This post was submitted by PattieWeissLevy.