Our favorite Passover cookbook for the 5774 holiday, A Taste of Pesach, had so many great recipes in it that this is the second time in a week it has been featured in the Exponent, following an article in Passover Palate.
And for good reason: It was created by a group of women who banded together to brainstorm fundraising ideas for Yeshiva Me’on Hatorah, a Jewish high school. The compilation is the result of the group’s long-running annual recipe pamphlets that transformed Passover cooking for tens of thousands of cooks.
The unusual approach to fund-raising by these women has created an appealing array of recipes and the women’s observations about making them. A Taste of Pesach presents a diverse set of recipes, from starters like Chicken-Wrapped Asparagus Spears, to kid-friendly favorites such as Chicken Nuggets, from traditional recipes like gefilte fish and matzah balls to modern dishes such as seared tuna and chocolate molten cake.
The book features more than 150 tried-and-true recipes for Pesach and year-round and full-color photographs. Here is a selection for you to try.
London Broil Salad
1 (2 lbs.) London broil
1⁄2 cup dry red wine
1⁄2 cup oil
2 cloves garlic
3 Tbsps. lemon juice
1/8 tsp. pepper
1/4 tsp. onion powder
1 head of romaine lettuce, shredded
2 plum tomatoes, diced
1⁄2 red onion, thinly sliced
1⁄2 cup toasted slivered almonds
1⁄3 cup vinegar
3/4 cup sugar
3⁄4 cup oil
1 tsp. imitation mustard
1 tsp. salt
Combine marinade ingredients and place in a ziplock bag. Add the London broil. Marinate at least 3 hours or overnight in the refrigerator. Remove meat from marinade; discard marinade. Place meat into a roasting pan.
Preheat oven to high broil. Broil for 10 to 12 minutes on each side. Allow to cool and slice thinly against the grain. Store covered in refrigerator until ready to use. Bring to room temperature before serving.
Place dressing ingredients into a cruet or jar. Shake vigorously to blend ingredients thoroughly.
In a large bowl, toss lettuce, tomatoes and onion. Mound salad in the center of 8 appeitzer/salad plates. Arrange London broil slices over mound. Drizzle with dressing and sprinkle with almonds.
Makes 8 servings.
8 short ribs
1 can (15 oz.) tomato sauce
2 cups water
5 Tbsps. brown sugar
3 bay leaves
Preheat oven to 300˚.
Place ribs into a 9x13-inch baking pan. Pour the tomato sauce over the meat. Add 2 cups of water. Sprinkle the brown sugar over the meat; add the bay leaves.
Cover tightly and bake for 3 to 4 hours until the meat falls off the bone.
Makes 4 servings.
2 large red onions, sliced
3 Tbsps. oil
2 lbs. mushrooms, peeled and sliced
1⁄2 cup mayonnaise
2 Tbsps. potato starch
2 Tbsps. onion soup mix
1⁄4 tsp. garlic powder, or to taste
pepper to taste
Preheat oven to 350˚. Coat a 9-inch round baking pan with nonstick cooking spray.
Heat the oil in a skillet and saute the onions until soft, about 8 minutes.
Add the mushrooms and saute for an additional 2 minutes.
In a large bowl, combine the mushroom-onion mixture with the remaining ingredients. Stir well to combine.
Pour the mixture into the prepared pan. Bake for 45 to 60 minutes, until the top is browned.
Makes 10 servings.
Unbelievable Pesach Brownies
nonstick cooking spray
4 large eggs
2 cups sugar
1 cup vegetable oil
1⁄4 tsp. sea salt
3⁄4 cup Dutch process cocoa powder
1 cup potato starch
1⁄2 cup semi-sweet chocolate chips (optional)
Preheat oven to 350.˚ Spray an 11x7-inch brownie pan with nonstick cooking spray. Set aside.
In the bowl of an electric mixer, beat the eggs and sugar until smooth. Add the oil and salt. Mix.
Sprinkle in the cocoa powder and mix to make the batter chocolaty. Add the potato starch and mix to combine. Scrape down the sides with a spatula. Stir in the chocolate chips.
Pour into the prepared pan. Bake for 35 to 40 minutes. Allow to cool before serving.
Makes 18 brownies.