Good morning, GUSMediterraneanfoodlovers!!!!!! I'm too late to recommend Passover recipes -- but, hell, I've been the consummate Irish Jewish recipe person on this whole site. Right?????? A New York City deli should hire me because of my pure Irish genius on Jewish food.
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Ok, ok, since you are too lazy to search my incredibly brilliant Jewish holiday (and Easter) diaries for recipes, I'll offer something.
I'm working in real clothes now, you know. I can't be toying with all of you goof offs today. I'll check the comments in the evening after I've left court, done my office work and started to get a couple of straws-full of wine. Leave flumpty in charge. She lets you all get away with anything even really naughty stuff.
Wait -- is Martha Stewart Jewish???? She has great recipes and uses the word, "we." Granted, I didn't know Steven Spielberg is Jewish until I read reviews on "Schindler's List." Odd that I never guess one's ethnicity unless it involves food and then I am compulsive to know roots.
Ok, thank Martha.
Potato Kugel Gratin
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for baking dish
3 1/2 pounds russet potatoes, peeled (about 6 large)
9 ounces shallots, thinly sliced (about 5)
3 tablespoons fresh thyme leaves, plus more for garnish
5 large eggs, room temperature
1 1/4 cups chicken broth
1 cup unsalted matzo meal
Flaky sea salt, such as Maldon, for serving
Preheat oven to 425 degrees with rack in upper third. Combine 4 teaspoons coarse salt and 1 teaspoon pepper in a small bowl.
Oil a 2 1/2-quart baking dish and sprinkle bottom with some salt-and-pepper mixture. Cut potatoes into 1/8-inch-thick slices with a handheld slicer or knife. Arrange slices vertically in baking dish; wedge in shallots and sprinkle thyme throughout. Brush with oil and season between potato slices with remaining salt-and-pepper mixture. Place baking dish on a rimmed baking sheet.
Whisk together eggs, broth, 1/4 teaspoon coarse salt, and 1/4 teaspoon pepper in a medium bowl. Add matzo meal and stir to combine. Pour mixture evenly over potatoes, tapping baking sheet on the counter to ensure mixture settles to bottom of baking dish. Cover with parchment, then with foil, and transfer to oven. Bake 45 minutes. Remove foil and parchment, rotate baking sheet, and continue baking until potatoes are tender when pierced with the tip of a paring knife, about 40 minutes more. Increase heat to broil and broil until golden brown, about 5 minutes. (Watch carefully to prevent overbrowning.) Garnish with thyme and sea salt. Let rest at least 15 minutes and up to 30 minutes.
9 medium carrots, (about 1 pound), peeled
4 sweet potatoes, (about 2 pounds)
1 cup bite-size pitted prunes, (about 6 ounces)
1 cup dried apricots, (about 5 ounces)
2 tablespoons fresh lemon juice
1/3 cup fresh orange juice
1/4 cup honey
1 teaspoon ground cinnamon
2 1/2 teaspoons orange zest, (from one orange)
1/4 teaspoon salt
Heat oven to 350 degrees. Cut carrots into 2-inch pieces. Bring a large saucepan of water to a boil, and lower heat to medium; add sweet potatoes in their skins, and cook for 20 minutes, adding the carrots after 10 minutes. Drain in a colander, and set aside until cool enough to handle.
Peel sweet potatoes, and cut into 1-inch chunks. Place in a large bowl along with carrots and remaining ingredients. Mix well, and transfer to a 2-quart baking dish.
Cover with foil, and bake for 30 minutes, basting with pan juices after 15 minutes. Remove from oven, and serve immediately.
Vegetarian Matzo Ball SoupHonestly, I should be part Jewish -- the cuisine is endless!!!!!!!
For the Matzo Balls
4 large eggs
1/4 cup vegetable oil
1 teaspoon coarse salt
Pinch of freshly ground pepper
1 cup matzo meal
1/2 cup seltzer
For the Soup
2 teaspoons olive oil
1 medium onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 cup peeled, chopped sweet potatoes
1 cup peeled, chopped parsnips
1 (1-inch) piece fresh ginger, peeled and minced
2 cloves garlic, minced
8 cups water (or homemade or store-bought, low-sodium vegetable broth)
2 bay leaves
3 sprigs fresh thyme
1/2 cup minced fresh dill
Coarse salt and freshly ground pepper
Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour.
Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately.
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