Your Passover Recipes.

[~tiny~]

Posted: 3/21/13 at 1:37am

1. Gefilte Fish. (I hate this)
2. Chicken Soup w/Matzo Balls.
3. Brisket. - Braised, Morocaan Style w/carrots, onions, dried
Apricots.
3b. Broiled Salmon w/horseradish Sauce.
4. Potato/Mushroom Kugel.
5. Roast Aspargus.
5. Chocolate Mousse.

[supportivemom]

Posted: 3/21/13 at 1:44am

I've never made gefilte fish. I get the big jars from Costco and I love them! I do make homemade chicken soup with matzo balls and I also make Passover lasagna and Passover mac 'n cheese- both of which are delicious! (you can just google both of those- it's not a secret recipe of mine). I don't EVEN want to think that Passover is next week! This is the first year I won't be doing a dinner. My niece is!

[supportivemom]

Posted: 3/21/13 at 1:56am

Passover Lasagna:
http://allrecipes.com/recipe/passover-matzo-lasagna/

[supportivemom]

Posted: 3/21/13 at 1:57am

Passover Mac and Cheese:
http://kosherfood.about.com/od/passoverdairymains/r/macheez_pass.htm

[YouWantitWhen????]

Posted: 3/21/13 at 10:13am

I make Charoses.

Granny Smith Apples peeled and cored.
Dark Brown Sugar
Walnuts
Cinnamon.
Sweet Concord Grape or Blackberry Wine

Mix to taste.

The tartness of the granny smith with the sweetness of the wine/brown sugar and cinnamon taste yummy (if I do say so myself).

[PalJoey]

Posted: 3/21/13 at 11:19am

The key to making jarred gefilte fish taste good is to "doctor" the jarred gefilte fish by cooking it in a broth and then re-chilling it.



Then you throw away the jars and LIE THROUGH YOUR TEETH: i.e., "Passover is not Passover to me unless I'm grinding whitefish and carp according to my grandmother's secret recipe!" or "Yes, I make it every year!" or "Ugh...it's so much work...and your hands smell of fish for days...but isn't it worth it?"
How to Doctor Gefilte Fish

[wexy]

Posted: 3/21/13 at 11:25am

and of course you must have Gold's Extra Hot Horseradish for the fish.

[PalJoey]

Posted: 3/21/13 at 12:19pm

With and Without Beets!

[Jane2]

Posted: 3/21/13 at 12:22pm

I like the commercial gefilte fish but I have to rinse off the gel. yech!

[Mister Matt]

Posted: 3/21/13 at 1:09pm

I actually like the jarred gefilte fish as well.

[Unknown User]

Posted: 3/21/13 at 1:47pm

I like keeping the Carp in the bathtub a few days.

[henrikegerman]

Posted: 3/21/13 at 3:15pm

My mom's brisket:

take the brisket, not with too much fat, a little bit on top (trim the top), wash it with cold water. salt and pepper it and garlic powder it,
a lot of sliced onions on bottom of pan (put them in raw)
dry lipton’s onion soup mix (a little bit) over the top
frost it on top with chili sauce
mix apricot preserves in with the chili sauce (good table spoon, mix it w/chili)
you can use a little bit of water
red bell peppers on bottom of pan, or whole carrots

put water at least an inch or inch and a half (you can add more water if drying), Keep it at an inch on the bottom.
keep adding water.

Oven at 350.

Don’t turn the meat at all, but baste, but not during first 45 minutes.
in the oven, for about one hour without a top, then cover it. for roughly another hour and a half to two hours.

5 or 6 pound brisket, slice across the grain.
Sliced it, put back in the gravy and warm it in the gravy, cook it again for 15 minutes.

My mom's Kugel (not kosher for Passover, unless you use Passover noodles - are there such things? - maybe this could be adapted for potatoes.... sure, why not? just boil them and slice them and prepare as with noodles):

one pound medium noodles, egg noodles
1/4 lb. Butter
½ pt. Sour cream
one carton cottage cheese, can use a little bit less, 3/4 carton + a bit is good
4 eggs, beaten
golden raisins (optional)

(I sometimes use ricotta instead of cottage cheese)

cook noodles with a little oil, salt

drain the noodles well
mix in butter, sour cream, cottage cheese, put eggs in last.
cinnamon and sugar on top

put it in at 350, until top gets brown, at least an hour.





Updated On: 3/21/13 at 03:15 PM

[~tiny~]

Posted: 3/21/13 at 3:35pm

s@henrik: Sounds delish, and sorta like mine, except I sear it first on all sides, then cook it. Also, used to use the Lipton Onion Soup thing for decades, (fantastic), but this yr, I decided to use red wine, and Moroccan spices, like cumin, cinammon, paprika, corinader, garlic etc. Dried apricots and carrots at the bottom.

Happy eating geveryone
@Joey, I shall try that tip..I only remember from the old days that my grandma's house STUNK from FISH for wks after making that stuff from scratch. Oy.

[henrikegerman]

Posted: 3/21/13 at 3:43pm

Tiny, that sounds amazing - and searing is always a good idea with roasted beef!

I've also made brisket on the stovetop and have tried many other ways besides my mom's. It's always good. Of course the secret is cook it until it's super moist and soft and doesn't start to get tough (my mom's always turned out great but I'm thinking it may need more time than she put in that recipe). The Lipton's soup mix is a classic and yummy but I'm all for using your own rub instead (doesn't Lipton's have msg... blech!).

Of course, it's always twice as good the next day!

Have you ever used harissa with your Moroccan seasoning?



Updated On: 3/21/13 at 03:43 PM

[iflip4musicals]

Posted: 3/22/13 at 11:24am

I am a big fan of matzah brie, and this morning one of my clients suggesting putting syrup on it. Has anyone tried it? I think I might next week. Does anyone have any favorite kosher for Passover cake recipes? My birthday falls on Passover again /yay.

[StockardFan]

Posted: 3/22/13 at 1:50pm

I don't like any kind of fish, but fish from a jar with jelly stuff on it makes me a little nauseous.

[henrikegerman]

Posted: 3/22/13 at 3:08pm

Syrup can be quite good on matzah brie; I've never had it made with it.

[doodlenyc]

Posted: 3/22/13 at 3:24pm

I believe it is matzah brei, not brie.

Though I do love brie on a cracker!

[PalJoey]

Posted: 3/22/13 at 3:49pm

I like my matzoh brei, scrambled not pancake style, and served with apple sauce.

[Jane2]

Posted: 3/22/13 at 4:20pm

yes, it's matzoh. I like it either way- salt and peppered, or the sweet route, with sugar or syrup. Now I'm in the mood for some!

[ahhrealmonsters]

Posted: 3/22/13 at 6:36pm

I like my matzoh brei with jam. Looking forward to it!

This year, since there will be vegetarians at my seder, I'm planning on making a vegan passover stuffed cabbage, filled with mushrooms and quinoa.

[iflip4musicals]

Posted: 3/22/13 at 9:05pm

Autocorrect is fantastic... I now plan on eating brie next week also!

[sabrelady]

Posted: 3/22/13 at 11:41pm

My mom's Passover matzah meal buns:
2 cups matzah meal---
1 tsp salt------- sift together
1 tsp sugar----

1 cup water---
1/2 cup oil--- boil & add to dry

4 eggs @ end 1 @ a time

Let stand 15 mins
grease pan w oil and put balls of dough on pan
bake 40 mins @ 400 degrees



Updated On: 3/22/13 at 11:41 PM

[PalJoey]

Posted: 3/22/13 at 11:55pm

OMG!

[Plum]

Posted: 3/24/13 at 12:19am

Ugh, I hate jarred gefilte fish, but I'm pretty sure I found the only frozen gefilte in my entire town so I'm good this year. Except they didn't have the proper horseradish sauce so I actually bought horseradish roots and beets to make it myself.

Right now I'm simmering chicken stock that I'll use to make kneidelach, and once that's done I'm making liver. (Recipe: combine caramelized onions with chicken liver and hard-boiled egg. Chop to desired texture. Done.) Then I'm making some rice (I'm Sephardic; it's allowed) and tomatoes with spinach.

I'm also trying out a chicken recipe from the Times, and then...I guess I'll grab some more vegetables from the grocery store to balance the week's meals. I need cider vinegar for the maror anyway. Chag Sameach, guys.


Chicken With Bitter Herb Pesto Updated On: 3/24/13 at 12:19 AM