Welcome to Passover 2020

Tons of great recipes, check out the index and new recipes coming each week.

Follow me on Instagram @GourmetKosher for giveaways too.

Start with two great chicken recipes that I make ahead of time too.

Chicken with Olives, Sundried Tomatoes and Lemons

Chicken or Veal Piccata

Send me your questions at ekurtz@gourmetkoshercooking.com

Paula Shoyer Healthy Jewish Kitchen

I’ve been meaning to share my friend and colleague, Paula Shoyer’s latest book with
you! Her fourth and latest cookbook: The Healthy JewishKitchen: Fresh Contemporary Recipes for Every Occasion takes Jewish every day and holiday cooking to a whole new
level. Paula’s recipes put a contemporary spin on old favorites without the usual unhealthy cast of characters. Her recipes utilize fresh, natural and seasonal ingredients, with many that are gluten-free and vegan.

I’ve tried a bunch of recipes Tuscan Farro Soup, Moroccan Lentil Soup, Dry Rubbed Roasted Salmon, and Roasted Broccoli with Mustard and Zaatar Drizzle. Here’s what I love, the recipes are delicious and use fantastic herbs, spices, and seasonings to do flavoring, not adding heaviness or chemicals. Lemon, Dijon mustard, zaatar, fresh herbs, coconut oil and many combinations that great new tecnniques (see her Chocolate Quinoa Cake below). Paula Shoyer is no newcomer to getting healthier, even
her awesome dessert books, The Kosher Baker and The Holiday Kosher Baker shied away from margarine and processed
ingredients years before that was a known thing. Also, as a seasoned cookbook author, Paula Shoyer, knows that readers want easy recipes, with pantry staple ingredients, that yield terrific results. This book fits the bill.

Thank you Paula for sharing these two recipes below with GKC readers. Plus don’t forget to make her sensational ChocolateQuinoa Cake, perfect for Passover or anytime of year (gluten-free too) featured on Food52.com.

Watermelon, Peach and Mint Gazpacho
Red Quinoa Meatballs with Spaghetti Squash

Terrific Desserts for Passover

Passover desserts get a bad reputation, either they don’t seem worth the time to make or the calories, or both. I’ve created some dessert recipes both here and on www.gourmetpassovercooking.com that are delicious year round and also Passover friendly. I stay away from heavy cakes and pastries and instead opt for lighter and fresher flavors. These are especially perfect because they are make-ahead friendly too. The Marbled Meringue Roulade with Sweet Cream is a little dressier and for special company. Frozen Strawberry Yogurt Cream Pie, and Chocolate Almond Flour Loaf Cake with Raspberry Sauce, I keep in my freezer all through the holiday and we enjoy them over and over again. Simple, stunning, and delicious.

Marbled Meringue Roulade with Sweet Cream
Frozen Strawberry Yogurt Cream Pie
Chocolate Almond Flour Loaf Cake with Raspberry Sauce

A Unique Yom Tov Meal

Need a bit of Passover inspiration? Here you go! Although I keep my seders quite traditional, I like to make unique or new recipes for some of the other Yom Tov meals. Additionally, I like Yom Tov recipes that are make-ahead friendly and rewarm well. This meal fits those criteria. The Roasted Red Pepper and Tomato Soup is better made a day or two ahead of time and can be served both warm or at room temperature and of course freezes well. Beef Stew Shepherd’s Pie with special Passover Horseradish Mashed Potatoes is the ultimate comfort food. Feel free to serve the Beef Stew over baked potatoes or sweet potatoes too. And lastly, I’m always on the hunt for a new side dish. Carrots and Parsnips are perfect for Passover and the vinaigrette drizzled on top, gives them a dressy and tasty finish.

Roasted Red Pepper and Tomato Soup with Basil and Orange
Beef Stew Shepherd Pie with Horseradish Mashed Potato
Roasted Carrots and Parsnips with Drizzled Vinaigrette

Two Tomato Dips

Why two tomato dips you ask? Truth is I like both of them. The first, Roasted Tomato Dip gets naturally sweet from roasting the tomatoes and has a richness from the olive oil. It’s great spread on matzo, or used as an omelette filling or dressed up with lime juice and horseradish to turn it into a savory cocktail sauce for fish. The second is a version of one of my kids favorite store bought dips from Schwartz’s in the Five Towns. They make an excellent tomato dip and we eat it all week with carrots, potato chips, and drizzled on baked potatoes. Similar ingredients, but two completely different dips with many uses.

Roasted Tomato Dip
Tomato Dip

Giveaway: Perfect for Pesach, by Naomi Nachman

Perfect for Pesach, by my friend Naomi Nachman, the Aussie Gourmet, is on shelves today, just in time to make your Passover a bit more delicious and super simple. Naomi’s fun personality and creative ideas fill every page and recipe. Perfect for Passover features over 125 recipes with beautiful accompanying photographs (by photographer and friend Miriam Pascal, of Overtimecook.com fame and author of Something Sweet).

Naomi is no newcomer to the kosher cooking world. She has been cooking and catering for years, running awesome “Chopped” parties, and sharing her delicious Passover recipes and year round repertoire as the host of Table for Two on the Nachum Segal network. She connects to her audience and everyone is her friend! This book shares her experience and understanding of how to make Passover delicious, easy and interesting.

A few of my faves in the book, Quinoa “Hummus” (sneak peak recipe below), Shepard’s Pie Potato Skins (creative and filling!), Zucchini and Mushroom Soup (a great staple), Maple Glazed Rack of Ribs (sooo easy, freeze well), and the Quinoa Granola Parfait. I can’t wait to try more, see more sneak peak recipes below, Cauliflower Crust Lachmagine and Fudgy Chocolate Bundt Cake with Coffee Glaze .

Every recipe uses familiar ingredients and easy to follow instructions. And Perfect for Passover includes tips like freezing options, prep ahead, how-to, and basic needs for a high functioning Passover kitchen.

Thank you Naomi and Artscroll for sharing with one lucky winner from GKC with a cookbook. Can’t wait? Perfect for Passover is on sale today from Artscroll, Amazon, or at your local bookstore. Join me in wishing Naomi tremendous success on her amazing debut cookbook!

Contest runs from Wednesday March 15 until Friday March 24. To enter
To enter to win Perfect for Pesach: Recipes You’ll Want to Make All Year (Artscroll/March 2017) Cookbook either:
1. Subscribe.
2. Post a comment on GKC
3. Double entry: tag two followers on Instagram post

Fudgy Chocolate Bundt Cake with Coffee Glaze

Fudgy Chocolate Bundt Cake with Coffee Glaze
My friend Melinda Strauss is an expert at baking gluten free and paleo, and she kindly volunteered to create the perfect Bundt cake for my book. Batch after batch of Bundt cakes emerged from my oven, until we finally had one that had everyone saying, “This is Pesach cake?!”
Recipe type: Pareve
Serves: 1 large Bundt cake

  • 2½ cups almond flour
  • 1 cup cocoa powder
  • ½ cup potato starch
  • 1 Tablespoon instant coffee granules
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1½ cups sugar
  • ½ cup oil
  • 1 Tablespoon imitation vanilla extract
  • 6 eggs
  • Coffee Glaze
  • 1 cup powdered sugar
  • 1 tablespoon brewed coffee
  • 1 teaspoon oil

  1. Preheat oven to 350°F. Grease a Bundt pan well; set aside.
  2. In a small bowl, whisk together almond flour, cocoa powder, potato starch, coffee, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk together sugar, oil, vanilla, and eggs. Add dry ingredients; stir to combine.
  4. Pour batter into Bundt pan; bake 40-45 minutes, until toothpick inserted into the center comes out clean. Set aside to cool completely in the pan. Remove from pan; glaze with Coffee Glaze, below.
  5. Coffee Glaze
  6. In a small bowl, whisk together all ingredients to form a glaze. If the glaze is too thick to pour, add water, ½ teaspoon at a time, until desired texture is reached.
  7. Pour glaze over cooled cake.

Freezer friendly

Recipe and photo from Perfect for Pesach by Naomi Nachman
Artscroll/Shaar Press / March 2017


Quinoa “Hummus”

Quinoa “Hummus”
I’m a big hummus person — I put it on everything (it’s almost like my ketchup!). I didn’t want to write a cookbook without a hummus recipe, so I thought of using quinoa to make a kosher Pesach version. I was so excited by the idea that I invited some foodie friends to taste-test as I played around with numerous batches and versions to create the perfect Pesach “hummus.” Here’s the version that we all voted the best.
Recipe type: Pareve
Serves: 1½ cups

  • 1 cup cooked quinoa
  • ½ cup pine nuts
  • 2 cloves garlic, crushed
  • juice of 1 lemon (2-3 Tablespoons)
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • 1 Tablespoon olive oil
  • ¼ cup water
  • 1 Tablespoon olive oil, for garnish
  • 1 Tablespoon parsley, finely chopped, for garnish
  • paprika, for garnish

  1. Place quinoa and pine nuts into the bowl of a food processor fitted with the “S” blade. Process until just blended.
  2. Add remaining ingredients; continue to blend. Scrape down the sides and blend again, for approximately 30 seconds. Do not over-blend or the mixture will become gummy.
  3. Transfer to a serving bowl. Garnish with olive oil and chopped parsley; sprinkle with paprika.

YEAR ‘ROUND: Garnish with a sprinkle of za’atar.
PREPARE AHEAD: Store in an airtight container in the fridge for up to a week.
COOK’S TIP: 1 cup uncooked quinoa prepared according to package directions will yield at least 2 cups cooked quinoa. You can add the rest to make Quinoa Tabuli or any other quinoa recipe.

Recipe from Perfect for Pesach by Naomi Nachman
Artscroll/Shaar Press / March 2017


Cauliflower Crust Lachmagine

Cauliflower Crust Lachmagine
I’ve always enjoyed serving, and eating, lachmagine, a Syrian meat pizza mozze, or appetizer. With cauliflower crust pizza so popular these days, I was inspired to try a cauliflower crust lachmagine for Pesach. I debuted it at the VIP Ram Pesach program (where I run cooking classes), and the Sephardic guests gave this recipe a thumbs-up for authentic flavor!
Recipe type: Meat
Serves: 12 servings

  • Cauliflower Crust:
  • 2 (32-ounce) bags frozen cauliflower, defrosted
  • 2 eggs
  • ½ teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • Meat Topping:
  • 1 pound ground beef
  • 1 cup prune butter or plum jam
  • 1 small onion, diced
  • ¼ cup tomato paste
  • ½ cup ketchup
  • 1 teaspoon salt
  • ⅛ teaspoon cinnamon
  • 1 cup pine nuts, optional

  1. Prepare the crust: Shred the cauliflower in a food processor until it resembles small crumbs.
  2. Tightly wrap the cauliflower crumbs in a clean dish towel. (I divide the crumbs in half and use a separate dish towel for each half.) Squeeze the towel until the crumbs are dry. If the cauliflower is still cold from the freezer, let it sit out for 20 minutes and squeeze it again. The cauliflower should be very dry or the crust will become soggy.
  3. Place the dry crumbs into a bowl; add egg, salt, and spices. Mix really well until a “dough” forms.
  4. Preheat oven to 400°F. Line a baking pan with parchment paper; set aside.
  5. Form ¼-cup dough into a 2-3-inch round; place onto prepared pan. Repeat with remaining dough. Bake for 15 minutes, until they start to brown. Remove pan from the oven.
  6. Meanwhile, prepare the meat topping: add all topping ingredients to a large bowl, mixing well to combine.
  7. Reduce oven temperature to 350 degrees. Spread ¼-cup meat topping onto each baked round, pressing down so it sticks to the dough. Make sure to spread topping all the way to the edge, as the meat shrinks while it cooks. Sprinkle a few pine nuts on each if using.
  8. Bake until the meat is cooked through and browned, approximately 30 minutes.

Freezer Friendly

You can use store-bought pizza dough rounds in place of the cauliflower crust.
Prepare recipe through Step 5, then freeze. Defrost, add the meat, and bake.
For a dairy meal, make mini pizzas: Prepare the cauliflower crust through Step 5; add pizza sauce and cheese; bake in a preheated oven until cheese melts.

Recipe and photo from Perfect for Pesach by Naomi Nachman
Artscroll/Shaar Press / March 2017


Passover Articles

Confused by other types of flour?

Recipes like almond flour chocolate chip cookies, pumpkin pancakes with quinoa flour, gluten-free. Find out about great flour alternatives and get those recipes here.

Cookies Galore!

Cookies Galore! Biscotti, chocolate chip, Amaretti, cookie bars,meringues, Passover “PB & J”. Get the recipes here

Chol Hamoed Crock Pot Quickies

Crock pot specialties make chol hamoed cooking super easy and still delicious. Try these
Wine Braised Brisket
Braised Short Ribs
Barbequed Chicken in a Crock Pot
Chicken Pesto