Pesach Recipe Collection

A Pesach Recipe Collection:                                      Inspirations from Hadassah and JDC

Below are some delicious Passover recipes to try!  (Click here to print them out.)

 Chicken Braised with White Wine, Artichokes and Mushrooms                                                               Flanken Pot au Feu                                                                                                                                             Moroccan Carrot Salad                                                                                                                                       Vegetarian Soup with Kneidlach                                                                                                                   Matza Balls                                                                                                                                               Moroccan Haroset                                                                                                                                             Heuvos Haminados                                                                                                                                             Spinach & Cheese Mina                                                                                                                                 Chimichurri Chicken with New Potatoes 

 

Chicken Braised with White Wine, Artichokes and Mushrooms
Serves 6 to 8

1/2 cup plus 2 tablespoons potato starch, divided
1 1/2 teaspoons fine sea salt, divided, plus more to taste
1 tablespoon paprika, plus more for seasoning
1 teaspoon freshly ground black pepper, divided, plus more to taste
8 large bone-in, skin-on chicken thighs (about 4 pounds), patted dry
1/3 cup olive oil
6 cloves garlic, sliced
2 pounds assorted mushrooms cleaned and sliced (oyster, shiitake, portobello or button)
1 cup dry white wine (e.g., sauvignon blanc or pinot grigio)
1 1/2 cups low sodium chicken broth
2, 14-ounce cans of drained artichoke hearts or 2, 10-ounce packages of frozen artichoke hearts, defrosted, drained and patted dry
Lemon wedges

1. Preheat the oven to 350°. Combine 1/2 cup of the potato starch with 1 teaspoon of the salt, 1 tablespoon paprika and 1/2 teaspoon of the pepper in a large sealable plastic bag or foldable brown paper bag. Add the chicken, seal the bag and shake until the chicken is completely coated.

2. Set a large roasting pan over two burners on your stove, add the oil and heat over medium-high heat. Add the coated chicken, skin side down, and cook without moving until the underside is golden and crisp, swirling the oil once or twice to evenly distribute it, 5 minutes. Flip the chicken and brown the underside, swirling the oil again once or twice, another 5 minutes.

3. Remove the chicken to a plate, then add the garlic to the roasting pan and cook, stirring, until lightly golden and fragrant, 1 to 2 minutes. Add the mushrooms with the remaining 1/2 teaspoon each of salt and pepper and cook, stirring, until the mushrooms release their water and are softened but the pan isn’t dry, 4 to 5 minutes. Stir in the remaining 2 tablespoons of potato starch and cook, stirring, until absorbed, 1 to 2 minutes.

4. Add the wine and cook until about half the wine is absorbed, 3 minutes. Then add the chicken broth and cook, stirring, until thickened, 2 to 3 minutes.

5. Return the chicken to the pan, distribute the artichokes evenly among the thigh pieces and spoon some of the mushrooms and sauce from underneath the chicken on top. Transfer the roasting pan to the oven.

6. Cook until the skin is golden and the mushroom sauce is bubbling, 50 to 55 minutes. Remove from the oven and serve with lemon wedges.

 

Flanken Pot au Feu
Serves 8

4 pounds flanken
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried rosemary
8 whole cloves
1/2 teaspoon whole black peppercorns
4 cups water
4 cups dry red wine (e.g., merlot or cabernet sauvignon)
2 teaspoons kosher salt
Freshly ground black pepper, to taste
1 onion, cut in eighths
4 large red potatoes, quartered
4 large carrots, cut into 1-inch-long sections
2 leeks, white part only, cut into 1/4-inch rounds
2 turnips, peeled and cut in eighths
1/4 cup minced parsley

1. Rinse and pat the flanken dry. Set aside. Make a bouquet garni by combining the bay leaf, thyme, rosemary, cloves and peppercorns in a 4-inch-square piece of cheesecloth. Tie it closed with a piece of butcher string. Trim the ends of the string and any excess cheesecloth. Set aside.

2. Place the flanken in a Dutch oven or other large pot. Add the water, wine and the bouquet garni. Bring the liquid to a boil over high heat, cover and reduce the heat to medium-low. Using a large spoon, skim the surface of the liquid to remove any foam that may develop. You may need to do this a few times shortly after the liquid begins to boil. Cover and let simmer for 3 more hours.

3. Remove the pot from the heat and discard the bouquet garni. Using a fat/broth separator, remove and discard any fat from the broth. (If you don’t have one of these simple, handy devices, use a spoon or meat baster to skim whatever fat you can off the top of the broth.) The meat should be very tender, and it may have broken into large pieces. This is OK.

4. Return the pot to the stove over high heat and add the 2 teaspoons salt and the pepper to taste. Add the onion, potatoes, carrots, leeks, and turnips. Bring to a boil and reduce the heat to medium. Cover and cook for one more hour. To serve, place a piece of the flanken and a portion of the vegetables in a wide shallow bowl for each diner. Ladle a generous serving of broth over the meat. Garnish with parsley and freshly ground black pepper.

 

 

Moroccan Carrot Salad

Spicy Carrot Salad Carrots are an indispensable part of any Moroccan seder. One interpretation is that gezer, the Hebrew word for carrot, sounds very much like g’zar, the Hebrew word for decree. Some say that the carrots remind us of Pharoah’s decrees, while others claim they are a plea for G-d to once again protect us from any decrees against us. This Moroccan carrot salad is pungent and brash, with a strong marinade made up of harissa, raw garlic, and cilantro that is truly unforgettable! Allow at least 30 minutes for the flavors to meld, or make it the day before for the best results (the salad will keep in the fridge for a week).

Prep Time: 40 minutes Cook Time: 20 minutes Servings: 6

 

Ingredients

• 5 medium carrots peeled and sliced in ¼” rounds (I like to cut my carrots at an angle, so that each slice is a bit elongated and has more surface area to soak up the dressing)

• 5 cloves garlic, peeled and finely chopped

• 1/2 cup chopped fresh cilantro

• 2 tbsp Moroccan harissa

• 1 tbsp ground cumin

• 1 tbsp salt • Juice from one large lemon • 3 tbsp vegetable oil

Instructions

1. Cook carrots in boiling water until fork tender (do not overcook!), then drain and let cool.

2. Mix all remaining ingredients for the dressing in a bowl, pour over carrots, and toss gently until they are covered.

3. Refrigerate for 20-30 minutes to blend flavors.

 

Vegetarian Soup with Kneidlach

It is hard to imagine a more ubiquitous Ashkenazi Passover dish than soup with kneidlach (matzah balls). Yet we must remember that this ritual hardly existed in the former Soviet Union during the 20th century. With all religious ceremonies forbidden, observant Jews had to celebrate Passover, Shabbat and other holidays in secret, often going as far as gathering whole families in tiny, secluded rooms in an effort to hide from their neighbors, friends and colleagues. With this fact in mind, the small shape of my grandmother’s kneidlach, so different from the large, North American matzah balls, takes on a whole new image: that of an allegory to the hiding of Soviet Jews from the society around them. This recipe suggests the making of a rich vegetarian soup to house your matzah balls, but feel free to go with your favorite chicken broth.

 

Prep Time: 30 minutes Cook Time: 60 minutes Total Time: 1 hour, 30 minutes Servings: 8

  Ingredients for soup • 2 tbsp vegetable oil • 2 onions, peeled and diced into cubes • 2 celery stalks, diced •        2 carrots, diced • 2 garlic cloves, peeled and diced finely • 6 cups vegetable broth • 2 cups water • 2 bay              leaves • Salt and pepper, to taste • Fresh dill, chopped

  Ingredients for Kneidlach • 1 onion, finely diced • 3 tbsp oil • 1 1/2 cups of matzah meal • 3 eggs • 2 tsp salt •    1/4 tsp black pepper • 1 cup boiling water

 

Instructions

1. Set a heavy-bottomed pot to medium heat and add oil. Saute onions until soft and translucent, approximately 5 minutes. Add diced carrots, celery, and garlic and cook, stirring occasionally, an additional 10 minutes.

2. Add vegetable broth, water, bay leaves, a couple of chopped sprigs of dill, and salt and pepper to pot. Cover with lid and let it come to a boil. Once boiling, turn heat down to low, and let soup cook for an additional 30 minutes.

3. While soup is cooking, prepare kneidlach (matzah balls). Dice onion finely. Bring a large pan to medium-high heat, add oil, and fry the onions until translucent (do not let it brown). Take off heat and let cool slightly.

4. In a large bowl, whisk eggs until frothy. Fold the eggs into the matzah meal. Add the onions and fold everything together. Add salt and fold gently.

5. Working slowly, add 1 cup boiling water to kneidlach. Start by adding 1/4 of a cup and mixing to combine. If mixture is still dry, add another 1/4 cup.

Mixture should be sticky at this point, enough to form it into balls of similar size to meatballs. Let mixture rest for 30 minutes. Test stickiness again, and if it forms into balls that stay together, then proceed. 6. Bring a large pot of salted water to a boil. With clean hands or with two spoons, form the kneidlach mixture into meatball-sized balls, and drop them one by one into the boiling water. Let kneidlach cook on medium-high heat for 10 minutes, until water is boiling again and the kneidlach rise to the top. Continue cooking an additional 20 minutes. Drain water.

Matza Balls

Ingredients:
3/4 Cup of Cold Water
4 Tablespoons Oil
2 Eggs
1 Cup Matzo Meal
1 Medium Chopped Fried Onion
10 Finely Chopped Almonds
Salt & Pepper To Taste
Teaspoon of Soup Mix Powder
Splash of Nutmeg

Assembly:

Mix water and oil with the eggs.
Add the matzo meal, then the fried onions, almonds and the spices.
Let mix rest for at least 2 hours.

Make small balls and cook in pot with boiling water.
When the keneidalach are ready, they will float.

Strain/Dry them and place on the side.
When serving the soup, add the keneidalach.

You can also freeze them and eat on another occasion.

 

Moroccan Haroset

Moroccan haroset, which contains dates, raisins and cinnamon, is known for its shape: The haroset is rolled into balls for serving.

Prep Time: 10     Cool Time: 3 hours    Servings: 10

 

Ingredients

• 3/4 cup walnuts or almonds

• 1 cup pitted dates

• 1/4 cup dried apricots

• 1/2 cup raisins (dark, golden or any combination)

• 1/8 cup prunes

• 1/2 tsp cinnamon

• 1 or 2 pinches nutmeg

• 1 to 2 tbsp sweet red wine or grape juice

• Finely ground walnuts or almonds (optional)

 

Instructions

1. Using a food processor, pulse to coarsely chop the nuts, then add all the rest of the ingredients except the wine and finely ground nuts.

2. Pulse until mixture is finely chopped and well blended, adding just enough wine to make the mixture stick (add too much and your mixture will be too sticky). Once mixture forms a large ball, stop pulsing.

3. Prepare a baking sheet covered with wax or parchment paper. With lightly dampened hands, gently roll the mixture into small balls. Roll in additional finely ground nuts, if desired (this will help store the haroset balls if not serving immediately, as the nuts will prevent sticking). 4. Arrange on prepared sheet and refrigerate until firm, about 3 hours. Serve or store in a covered container for 2-3 weeks in the refrigerator.

 

Huevos Haminados

This variation on huevos haminados, the overnight-cooked eggs that Sephardic Jews place in their hamin (cholent or stew), comes from the Jews of Sarajevo. The traditional Sarajevo approach requires cooking the eggs for seven days, and cooking as many eggs as you can fit into your dish—as the eggs signify abundance and good luck, and should be enough to feed a crowd. However, we found that cooking six eggs overnight works just as well. A good source for onion skins is the bottom of a supermarket onion bin.

Prep Time: 5 minutes     Cook Time: from 7 hours to 7 days     Servings: 12

 

Ingredients

• A generous amount of yellow and purple onion skins (the more, the merrier!)

• 12-24 eggs

• 1 tbsp whole black peppercorns

• 7 to 8 medium bay leaves

• 1 tbsp olive oil

• 2 tbsp salt

• 1 tbsp vinegar

• 1 tsp ground coffee or tea leaves, or 1 tea bag (optional)

 

1. Line the bottom of a slow cooker pot or a large, oven-safe pot with half the onion skins. Add all ingredients, and cover with remaining onion skins on top of eggs. Generously pour in enough water to cover. Let stand for one hour. 

2. If using a regular pot, slowly bring pot to boil over low heat. Reduce to lowest possible simmer, cover and cook–or place into an oven set on the lowest possible heat. Add warm water to top off pot as needed. Cook minimum overnight, and up to 7 days.

3. If cooking in a slow cooker, set on the lowest possible heat and cook for at least 7 hours and up to 7 days. Add warm water to top off pot as needed.

4. After the eggs have been cooking for several hours, gently tap the shells with a spoon to crack them, and continue to cook. This will create a beautiful marbled effect on the outside of the egg whites.

5. Drain the eggs, rinse the shells and refrigerate until ready to use.

 

Spinach and Cheese Mina

Jews have a long and lustrous history in Greece, dating back to the fourth century B.C.E., where they played a large role in shaping early Greek Orthodox Christianity and its customs. The oldest and the most prominent Jewish group in Greece were the Romaniotes, who spoke Judeo-Greek and lived along the Eastern Mediterranean region. They were also considered one of the oldest Jewish communities in Europe. Aside from the Romaniotes, Greece also had a large population of Sephardi Jews and is a historical center of Sephardic life. Due to its strong ties to Sephardic traditions, but its relative isolation and the richness of local agriculture, Jewish Greek cuisine relies on Sephardic staples in decidedly Greek preparations for its Passover meal. Lamb is a common main course with artichokes, eggplants, and tomatoes making many appearances, and matzah is often used in both savory and dessert pies, known as minas. The city of Hania in Crete, where Jews developed their own unique society, is particularly known for this last delicacy. In this Hanian recipe, we present a Pesach adaptation of spanakopita pie. The recipe calls for mezithra cheese — typically produced on the island of Crete — and a copious amount of spinach. If you can’t find mezithra, feta will do; and if you’d like to try your hand at a sweet mina, try using nuts and honey between the matzah layers, like a typical baklava.

Prep Time: 10 minutes     Cook Time: 45 minutes    Resting Time: 10 minutes     Total Time: 1 hour, 5 min. Servings: 8

Ingredients • 1 lb mezithra cheese, grated  (if you cannot find mezithra, use half sheep’s feta and half  parmesan cheese) • 1/2 lb (226 g) ricotta or feta cheese, crumbled (if you use  feta cheese in place of  mezithra, avoid using feta  again; using feta cheese here  will produce a saltier dish) • 3 cups of raw spinach • 1/2 cup fresh dill, chopped • 1/2 cup fresh mint, chopped • 1/4 cup olive oil, and more  for drizzling • Black pepper, to taste • 4-6 eggs, beaten • 6-8 sheets of matzah • 1 large egg, beaten with a  pinch of salt Equipment • 1 9-inch X 9-inch square  or 3-quart rectangular  baking dish.

Instructions 1. Preheat oven to 350F. Grease  a 9-inch X 9-inch square or 3-quart rectangular baking dish. 2. In a large bowl, combine cheeses, spinach, herbs, olive oil and black pepper. Add four eggs and mix thoroughly; if mixture is still dry, add another two eggs. 3. Pour hot water into another large shallow baking dish. Soak a sheet of matzah in water for  1 to 2 minutes, then placing it  in the prepared baking dish.  Repeat as needed to form a  layer that covers the bottom of the baking dish—a square dish will need one sheet per layer, while a rectangular dish will need two. Drizzle the matzah layer with oil. 4. Top matzah layer with cheese mixture and drizzle with more oil. Repeat layering until you are out of matzahs and filling—the top layer should be matzah. 5. Brush the top of the last matzah layer with the beaten egg. 6. Bake for 45 minutes until mina is browned on top. Let rest for 10 minutes before cutting.  Drizzle with more oil and sprinkle fresh chopped dill right before serving. Serve each mina piece with a simple green salad.

 

Chimichurri Chicken with New Potatoes

Argentina has the seventh-largest Jewish population in the world (250,000), and its capital Buenos Aires is home to the largest concentration of Jews in Latin America. Most Argentinian Jews are Ashkenazi, having fled the pogroms of the early 19th century, though about 15 percent are Sephardic. As such, Argentinian Jews share many of the same familiar Passover dishes and rituals as North American Jews, but with slight local spin. Roast chicken is a typical dish for Pesaj (as Passover is known among Argentinian Jews). However, it is marinated in chimichurri sauce, the ubiquitous Argentinian mix of garlicky herbs, vinegar, and spices. Served with a smattering of new potatoes, this is a refreshing take on a holiday staple.

 

Prep Time: 20 minutes     Resting Time: Overnight     Cook Time: 1 hr     Total Time: 1 hour, 20 minutes + overnight     Servings: 8

 Ingredients Chimichurri Sauce • 1 cup Italian parsley, chopped • 1 medium yellow onion, finely chopped • 4 garlic cloves, finely minced • 1 tbsp dried oregano • 1 tbsp coarse salt • 1 tsp pepper • 1/4 cup red wine vinegar • 1/4 cup water

• 1/2 cup olive oil • Hot pepper flakes, to taste Chicken • 1 3-lb whole chicken • 1 lemon, quartered • 5 sprigs of Italian parsley • 1 1/2 lbs new or fingerling potatoes • Salt and pepper, to taste • 3 tbsp olive oil Equipment • 1 baking tray

Instructions

Chimichurri Sauce

1. In a bowl, combine parsley, onion, garlic, oregano, salt, and pepper. Mix well and set aside for 30 minutes. 2. Add vinegar and water to the spice mixture. Mix well and let rest an additional 30 minutes. Add olive oil and mix well. Check that liquid covers the rest of the ingredients; if not, add equal parts of water, oil and vinegar to cover by at least 1/4 inch. 3. Refrigerate overnight to allow flavors to blend. Chimichurri sauce is best made 2-3 days in advance, as it improves with time.

Chicken

1. Pat chicken dry with paper towels, and trim the tail-end of the chicken (the little diamond-shaped bone that is on the chicken’s back, just above the cavity. It is advised to cut this off to avoid any contamination). Season the chicken’s cavity with 1 tsp salt and 1/2 tsp pepper. Stuff with quartered lemons and parsley sprigs. 2. Reserve 1 cup of the chimichurri sauce, setting it aside.

3. Pour remaining chimichurri sauce over chicken, rubbing skin well. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. When ready to roast, preheat oven to 400F. Grease a large baking pan. Place chicken chest side up on the pan. Arrange potatoes around the chicken. 4. Pour the marinade over the chicken and potatoes. Season with salt and pepper. 5. Roast 30 minutes, then turn chicken over, and season with additional salt, pepper, and 2 tbsp of olive oil over the potatoes. Continue roasting until the chicken is crispy on top, about 30 minutes more. 6. Remove lemon and parsley from cavity. Serve the chicken with the reserved chimichurri sauce.