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Wednesday, April 8, 2009

Passover Recipes : Have a good Passover and Sedars

I was looking for non- typical Passover recipes and found this "killer" Asian fusion recipe that could be used for Passover or anytime. There are others. Let me know if you like one or more of these recipes.

April 1, 2009
Chicken With Apricot, Tamarind and Chipotle Sauce
Adapted from Patricia Jinich
Time: 1 hour

1 chicken, cut into 8 pieces
1 teaspoon kosher or sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup kosher for Passover vegetable oil
3/4 cup dried apricots, roughly chopped
3 tablespoons apricot preserves
3 tablespoons tamarind concentrate
1/4 cup sugar
2 tablespoons sauce from chipotles in adobo
1 or more chipotle peppers from chipotles in adobo, optional.

1. Season chicken well with salt and pepper. Place a large heavy skillet over high heat and add oil. Add chicken pieces skin side down in a single layer. Reduce heat to medium and slowly brown, turning occasionally, until browned evenly on all sides.
2. Pour 4 cups water over chicken, raise heat to medium-high, and bring to a simmer. Stir in dried apricots, apricot preserves, tamarind, sugar and chipotle sauce, including 1 or more chipotle peppers if desired for more heat.
3. Simmer, adjusting heat as necessary, until sauce has thickened enough to coat chicken, about 30 minutes. Adjust salt and pepper to taste, and serve.
Yield: 6 to 8 servings.

Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette
Adapted from Patricia Jinich
Time: 15 minutes, plus 2 days’ chilling

2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 garlic clove
2 teaspoons sugar, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup vegetable oil
1/2 cup olive oil
3/4 cup dried hibiscus flowers, also known as Jamaica flowers (see note)

18 to 20 ounces spinach leaves, rinsed, drained and thickly sliced
1 pound white or brown button mushrooms, trimmed and sliced
6 thinly sliced scallions, white and light green parts only
3/4 cup caramelized almonds (see recipe).

1. For vinaigrette: Two days before serving, prepare vinaigrette. In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper. Process until smooth. With motor at lowest possible speed, add vegetable oil and olive oil in a thin stream until emulsified, about 10 seconds.
2. Add hibiscus flowers and allow to soften in liquid for a couple of minutes, then process until roughly chopped. Pour into a container, cover, and refrigerate for 2 days to 1 week.
3. For salad: In a large salad bowl, combine spinach, mushrooms and scallions. Add vinaigrette to taste (all may not be needed), and toss gently. Sprinkle with almonds and serve.
Yield: 6 to 8 servings.
Note: Dried hibiscus flowers are available from mexgrocer.com, (877) 463-9476; $3.95 plus shipping for 8 ounces.

Roasted Salmon with Lemon-Herb Matzo Crust
Susan Jaslove
From Every Day with Rachael Ray
April 2009

Prep Time: 20 min
Cook Time: 10 min


Eight 1-inch-thick center-cut salmon fillets (6 ounces each), skinned
Salt and pepper
2 sheets matzo, finely ground
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped fresh thyme

Grated peel of 1 lemon, plus 1 tablespoon lemon juice
1 tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 tablespoons butter, melted

1. Preheat the oven to 425°. On a parchment-paper-lined baking sheet, place the salmon skinned side down; season with salt and pepper.
2. In a medium bowl, combine the matzo, parsley, thyme, lemon peel, lemon juice and mustard; season with salt and pepper. Stir in the olive oil and butter.
3. Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere. Roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.

Potato Scallion Soup with Fried Matzo Dippers

Susan Jaslove

From Every Day with Rachael Ray
April 2009

Prep Time: 20 min
Cook Time: 40 min


6 tablespoons butter
6 bunches scallions, thinly sliced (about 4 cups)
4 large baking potatoes (about 2 1/4 pounds), cut into small cubes
5 cups chicken or vegetable broth
1/2 cup dry white wine
Salt and pepper

3/4 cup heavy cream
5 sheets unsalted matzo
5 large eggs, beaten
2 tablespoons milk
1 tablespoon finely chopped flat-leaf parsley

1. In a large saucepan, melt 4 tablespoons butter over medium-low heat. Add the scallions and cook for 1 minute. Add the potatoes, chicken broth, wine and 1/2 teaspoon salt; bring to a boil. Lower the heat, cover partially and simmer until the potatoes are tender, 20 to 25 minutes.
2. Using a blender, puree the soup. Return to the pot and stir in the heavy cream; season with salt and pepper. Cover and keep warm.
3. Rinse each sheet of matzo under running water, then break into small pieces and add to a large bowl. Stir in the eggs and milk and season with salt and pepper.
4. In a large nonstick skillet, melt 1 tablespoon butter over medium heat. Transfer the matzo mixture to the skillet, patting it down in an even layer. Cover and cook until golden-brown on the bottom, about 5 minutes.
5. Hold a flat cookie sheet over the skillet and carefully invert the matzo pancake onto it. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Slide the pancake into the skillet and cook until golden-brown on the other side, about 5 minutes. Slide onto a cutting board and cut into 8 wedges.
6. Sprinkle the parsley on the soup and serve with the fried matzo dippers.


This can be served with the fish as an appetizer or with the meal as a salad. Although the list of ingredients is long, you just throw them all in a pot. So try it, it's a big hit at our table and I'm sure it will be at yours as well.


1 eggplant, chopped
1 onion, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1 (4 ounce) can mushrooms, drained
2 cloves garlic, chopped
1/3 cup olive oil
1/2 teaspoon oregano
1-1/2 teaspoons sugar
1 (6 ounce) can tomato paste
1/4 cup water
2 tablespoons wine vinegar
1/2 cup sliced green olives
3 tablespoons pine nuts
salt and pepper to taste


Combine all ingredients in large saucepan. Bring to a boil and simmer, covered, for about 1/2 hour. Stir frequently. Cool and refrigerate before serving.
Serves 12-16.


Banana Cake


7 eggs, separated
1 cup mashed bananas (2-3 very ripe bananas)
1 cup sugar
3/4 cup potato starch
1 teaspoon cinnamon
1 bag (2 cups) chocolate chips


Preheat oven to 350 degrees F. Lightly grease a tube pan.

Beat egg yolks. Add sugar slowly, beating constantly. Add bananas, potato flour and cinnamon and mix well. Beat egg white until stiff and fold into banana mixture. Pour into prepared pan and bake for 45 minutes. Cool briefly and remove from pan. In a small saucepan, melt chocolate chips and smooth over cake as glaze.




How can it be Yom Tov without a tzimmes?


2 large sweet potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into 1-inch chunks
1/2 cup dried apricots
1/2 cup pitted prunes
orange juice


Preheat oven to 375 degrees F. Combine potatoes, carrots and fruit in an oven-proof casserole dish or baking pan. Drizzle honey over mixture, varying the amount depending on how sweet you like it. Pour enough orange juice over mixture to cover the bottom with 1/4 inch of juice. Cover casserole tightly and bake for 1-1/2 hours.
Serves 8.



Search RFCJ Archives

Chicken, Lemon (3) - meat
Posted by : Karen Selwyn

The following three chicken recipes are all chicken preparations
seasoned with lemon appropriate for Passover.

The first recipe is an authentic Greek Jewish recipe. The second recipe
is a fusion recipe of Italian and Greek Jewish cuisine. It it
reminiscent of Pollo Fritto, the traditional Italian fried chicken
recipe for Hanukkah, but the recipe calls for cinnamon, a characteristic
Greek seasoning. This year, I expect to make a variation of my family's recipe using an
idea taken from the first Greek recipe. I expect to top the marinated
matzo-breaded chicken pieces with sliced leeks and drizzle with
additional fresh lemon juice. On second thought, I don't know what I'm
going to do. I just remembered a recipe I posted at Hanukkah for
Milanese Chicken Breasts Topped With Tomatoes And Arugula (see
archives). That was a delicious recipe but it involved too much last
minute work to be practical for a seder. I could take my family recipe
and combine it with the tomato-arugula mixture from Milanese recipe to
pick up the bitter herb symbolism without the frying.

Karen Selwyn

* * * * * * * *

Lemon Chicken Roasted with Leeks (Prasa Mi Kota)

1 chicken (3 1/2 lbs) cut into 8 serving pieces, most of the skin and
fat discarded
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
5 large leeks, white part only, slit and rinsed to remove sand
3 tablespoons fresh lemon juice
1/4 teaspoon paprika

Preheat the oven to 350 degrees.

Lay the chicken in a 13" X 9" baking dish and pour the water in the
bottom of the pan. Sprinkle the chicken with the salt and pepper. Bake
for 30 minutes.

Cut the leeks in 3/4-inch slices and scatter over the chicken pieces.
Sprinkle with paprika and lemon juice. Cover the pan and continue
cooking for 20 minutes.

Remove the cover and baste with the pan juices. Continue cooking for 15
minutes, basting twice during the final cooking.

Source: SEPHARDIC COOKING by Copeland Marks

* * * * * * * *

Passover Fried Chicken with Lemon and Cinnamon

3/4 cup fresh lemon juice
6 medium garlic cloves, crushed
2 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
2 (3-lb) chickens, but into eight pieces each
1 1/2 cups matzo meal (or more)
1/4 - 1/3 cup matzo cake meal
3 eggs, beaten

olive oil
lemon wedges

Combine first 5 ingredients in large non-aluminum dish. Add chicken,
turning to coat. Cover with plastic wrap and refrigerate overnight,
turning chicken pieces over twice.

Line 2 baking sheets with waxed paper. Season matzo meal with salt and

Drain chicken pieces and blot dry with paper towels. Dip chicken into
matzo cake meal. Next, dip chicken pieces into egg and, finally, dip in
matzo meal, coating completely. Shake off excess matzo meal.

Place chicken on prepared waxed paper. Chill 30 minutes.

Heat 1/2 oil in heavy large skillet. Add thigh and leg pieces of
chicken to the skillet, taking care not to crowd. Cook until golden
brown and springy to the touch. When cooked, place on paper towels to
drain. Add chicken breasts and repeat procedure.

Garnish with lemon wedges.

Source: BON APPETIT, n.d.

* * * * * * * * *

Mom's Lemon Chicken for Passover

1/2 cup fresh lemon juice
1/4 cup dry white KLP wine
1/4 cup oil
1 clove garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
3 whole chicken breasts, skinless and boneless, halved
1/2 cup matzo meal
1 tablespoon paprika

Mix lemon juice, wine oil, and garlic. Cover and marinate chicken a
minimum of 6 hours and preferably overnight in the refrigerator.

Preheat oven to 375 degrees.

Remove the chicken from the marinade, reserving marinade.

Mix matzo meal, salt and pepper. Dip chicken in seasoned matzo meal,
coating completely. Shake off excess. Place coated chicken in greased
baking dish.

Bake at for 45-50 minutes, or until tender, basting with reserved
marinade at the 15 and 30 minute mark in the cooking.
Matzo Brei with Creamed Spinach and Crispy Onions
Recipe courtesy Sara Moulton

• 2 tablespoons vegetable oil
• 2 medium onions, thinly sliced (about 2 cups)
• Kosher salt and freshly milled black pepper
• 2 (10-ounce) packages frozen chopped spinach, thawed
• 3 whole matzos
• 6 large eggs, lightly beaten
• 2 tablespoons unsalted butter
• 1 (5.2-ounce) package herb flavored spreadable cheese, (recommended: Boursin) or 2/3 cup soft goat or cream cheese
Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onions and cook, stirring occasionally, until golden, about 8 minutes. Season with salt and pepper, to taste, and transfer to a bowl with a slotted spoon. Reserve the skillet and oil in which the onions were cooked.
Meanwhile squeeze the spinach well, a handful at a time to remove all the water and set aside. Break up the matzos slightly and soak them in a bowl of cold water for 3 minutes. Drain the matzos and combine them with the eggs, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Reheat the oil remaining in the reserved skillet with the butter over medium-high heat until hot. Add the matzo mixture and cook, stirring constantly, until eggs are scrambled and the matzo has begun to crisp, about 5 minutes. Stir in the spinach and cheese and cook until just heated through. Top each portion with a

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