Chicken with Olives, Sundried Tomatoes and Lemon

Serves 6

This is a wonderful stove-top chicken that can be made a
day ahead of time. The flavors get better as the dish cools. Rewarm and serve
hot.

Photo Credit: Food Network

2 tablespoons olive oil
1 bone-in, skin-on chicken, cut into pieces
1 1/4 teaspoons kosher salt
1 shallot, chopped 
1 lemon, quartered
1/2 cup pitted mixed olives, halved 
1/2 cup sun-dried tomatoes in oil, drained and chopped 
1 cup white wine 
1 cup chicken broth 
½ teaspoon dried oregano 
¼ teaspoon dried basil
2 tablespoons chopped Italian parsley 

Heat the oil a large skillet over medium-high heat. Dry
the chicken pieces well and sprinkle evenly with the salt. Place chicken skin-side
down in the hot pan and cook undisturbed until deep golden brown, about 6
minutes. Using tongs, flip the chicken to the bone side and continue to cook
for another 5 minutes. Remove chicken from pan and set aside (it will go back
in pan later to finish cooking).

In the same pan, add the shallots and cook, stirring
occasionally, for a minute. Add lemon pieces, olives and sun-dried tomatoes and
stir to combine. Add white wine, scraping up the brown bits from the bottom of
the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the
chicken broth and return to a simmer. Add the oregano, basil and the chicken
back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and
simmer gently until an instant-read thermometer registers 165 degrees F, about
25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the
parsley.

Serve chicken with pan
juices.




Slow Cooked Brisket with Wine, Rosemary and Thyme

 

Slow Cooked Brisket with Wine, Rosemary and Thyme
 
Recipe type: Meat
Serves: 10

Ingredients
  • One 6 pound brisket
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 4 onions, cut into big chunks
  • 4 large carrots, peeled and sliced into 2-inch chunks
  • 3 parsnips, peeled and sliced into 2-inch chunks
  • 2½ cups beef broth
  • 1 cup red wine, Cabernet or Merlot
  • 2 tablespoons brown sugar
  • 1 tablespoons Passover soy sauce, optional
  • 5 cloves garlic, chopped
  • One 4-ounce can tomato paste
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • ½ cup chopped fresh parsley

Instructions
  1. Preheat the oven to 300 degrees F.
  2. Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.
  3. Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, Passover soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the sprigs of rosemary and thyme around the brisket. Season with salt and pepper. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.
  4. Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.

 




Cream of Tomato Soup

 

Cream of Tomato Soup
 
Creamy and comforting, rich and bold. This soup is a perfect start to a dairy meal.
Recipe type: Soups
Serves: 6 – 8

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh garlic
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium white onion, diced
  • 4 cups vegetable broth
  • Two 15-ounce cans diced tomatoes, with their liquid
  • One 10-ounce can tomato sauce
  • 1 Parmesan rind, this adds richness and saltiness (if you omit this, add a bit more salt and pepper)
  • ¾ cup chopped fresh basil
  • 5 tablespoons unsalted butter
  • 2 tablespoons potato starch
  • 1 cup heavy cream or whole milk
  • Kosher salt and pepper to taste

Instructions
  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic, salt, pepper and onion and cook until softened, 1 to 2 minutes. Add the broth, diced tomatoes with their liquid, tomato sauce, Parmesan rind and ¼ cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth.
  2. In a small saucepan, melt 3 tablespoons of the butter. Whisk in the potato starch and continue to cook, whisking, until the mixture is lightly browned and smooth, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened, about 15 minutes. Season with salt and pepper to taste.
  3. Optional Topping: Melted Matza and Cheese Crackers
  4. Matza pieces
  5. Grated Cheese
  6. In a 400°F preheated oven, melt cheese on top of matza. Top soup with cheesy matza crackers and sprinkle with the remaining ¼ cup basil.

 




Marbled Meringue Roulade with Sweet Cream

Marbled Meringue Roulade with Sweet Cream
 
Recipe type: Desserts
Serves: 12

Ingredients
  • Meringue
  • Non-stick cooking spray
  • 1 tablespoon Passover confectioners’ sugar
  • 4 large egg whites, at room temperature
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon potato starch
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon kosher salt
  • ½ teaspoon finely grated orange zest
  • Cocoa Swirl
  • 2 teaspoons espresso powder or instant coffee
  • 2 teaspoon unsweetened cocoa powder
  • 1 teaspoon sugar
  • 1 ½ teaspoons pure Passover vanilla extract
  • Nut Praline
  • 1 cup walnuts 
or almonds, toasted, and coarsely chopped
  • ½ cup granulated sugar
  • 2 teaspoons honey
  • Cream
  • 1 cup pareve whipping cream
  • 1 teaspoon pure vanilla extract
 And/or seeds from 1 vanilla bean
  • 2 tablespoons grated bittersweet chocolate
  • Whipped cream can also be swirled with flavored jam or mousse may be used in place
  • Pomegranate seeds and Strawberries, for garnish (optional)

Instructions
  1. Make the meringue: Preheat the oven to 400°F. Grease a 9-by-13-inch metal baking pan with baking spray. Line the pan with parchment paper, leaving 1 inch of overhang on the short sides. Grease the parchment with non-stick cooking spray and dust with the confectioners’ sugar.
  2. In the bowl of a mixer fitted with the whisk, beat the egg whites at medium speed until frothy, about 2 minutes. With the machine on, slowly beat in the granulated sugar, 1 tablespoon at a time. Increase the speed to medium-high and beat until the meringue is shiny and tripled in volume and stiff peaks form, about 10 minutes. In a small bowl, mix the cinnamon with the potato starch, nutmeg and salt. Sift the cinnamon mixture over the meringue, then add the orange zest, if using. Fold until well combined. Spread the meringue evenly in the prepared baking pan.
  3. Make the cocoa swirl: In a small bowl, combine the espresso powder, cocoa, vanilla and sugar with 2 teaspoons of water and mix well. Spoon small dots of the cocoa mixture all over the top of the meringue. Using 
a skewer or a bread knife, swirl the dots decoratively. Reduce the oven temperature to 350°F and bake the meringue for about 25 minutes, until puffed and cooked through. Transfer to a rack to cool completely.
  4. Make the nut praline: Line a baking sheet with parchment paper and sprinkle with a little confectioners’ sugar. In a small saucepan, combine the granulated sugar, honey and 3 tablespoons of water and bring to a simmer, brushing down the side of 
the pan with a wet pastry brush. Cook over moderately low heat, swirling the pan, until an amber caramel forms, about 10 minutes. Stir in the nuts, then scrape the praline onto the prepared baking sheet and spread in an even layer. Let cool completely, then chop into ½-inch pieces.
  5. Make the whipped cream 
In a mixer, beat the cream with the vanilla at medium speed until medium peaks form.
  6. Assemble the roulade: Gently invert the meringue onto 
a parchment paper–lined work surface with the long side facing you and peel the parchment 
off the meringue. Spread the whipped cream all over the meringue, leaving a 1-inch border. Sprinkle the walnut praline over the whipped cream, then scatter the grated chocolate on top. Starting at the long side, roll up the meringue to form a log. Transfer to a platter and refrigerate until chilled, at least 
3 hours or up to 1 day. Serve garnished with pomegranate seeds and strawberries, if desired.

Notes
MAKE AHEAD
The baked meringue and walnut praline can be stored separately at room temperature overnight.

 




Roasted Red Pepper and Tomato Soup with Basil and Orange

Roasted Red Pepper and Tomato Soup with Basil and Orange
 
This is good warm or cold so it’s a great for Yom Tov. The orange zest gives the soup a great flavor boost and makes it interesting.
Recipe type: Soup
Serves: 5

Ingredients
  • Nonstick vegetable oil spray
  • 1-1/2 pounds red bell peppers (about 3 large), quartered, seeded
  • 1 large yellow bell pepper, quartered, seeded
  • 1 pound plum tomatoes, trimmed, quartered
  • 1 cup sliced onion
  • 3 garlic cloves, thinly sliced
  • 3 tablespoons olive oil, divided
  • 1¾ cups (or more) low-salt chicken broth (or pareve broth), divided
  • 4 tablespoons chopped fresh basil, divided
  • 1 teaspoon grated orange zest

Instructions
  1. Preheat oven to 425°F.
  2. Spray 2 large rimmed baking sheets with nonstick spray. Arrange all bell peppers on one sheet and toss with 1 tablespoon oil. On second baking sheet place tomatoes, onions and garlic in a single layer and toss with remaining oil. Sprinkle both sheets with salt and pepper. Roast both sheets of vegetables until peppers are soft and beginning to brown around edges, turning occasionally, about 35 minutes – 45 minutes. Remove from oven. Enclose red and yellow peppers in a zip top bag for 10 minutes (this will enable the skin to be removed). Remove thin skins and throw them away. Slice the yellow pepper and set aside for garnish.
  3. Place red peppers and roasted tomatoes and onions and all of their juices in large stock pot.(keep the yellow peppers separate). Add broth, 3 tablespoons basil and orange zest. Heat over medium high heat for 10 minutes until fully warmed. With an immersion blender, puree soup until smooth. Add salt and pepper if needed. Rewarm soup over medium heat, if desired. Ladle hot or chilled soup into bowls. Sprinkle with reserved chopped yellow pepper and remaining basil and serve.

Notes
DO AHEAD: Can be prepared 1 day ahead. Cover and refrigerate.
Can be doubled

 




Dry Rubbed London Broil with Lime and Basil Chimichurri Sauce

Dry Rubbed London Broil with Lime and Basil Chimichurri Sauce
 
Cook time

Total time

 

Recipe courtesy of Dave Lieberman
Recipe type: Main
Serves: 4-6

Ingredients
  • One 2-pound London broil
  • 2 tablespoons olive oil
  • 1 recipe Dave’s Rub, recipe follows
  • Dave’s Rub:
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon sweet paprika
  • 2 teaspoons garlic powder
  • 4 pinches salt
  • 15 grinds black pepper
  • Lime and Basil Chimichurri Sauce

Instructions
  1. Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.
  2. Preheat a grill pan over medium-high heat.
  3. Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.
  4. Dry rub:
  5. Mix all ingredients together thoroughly in a small bowl.

 




Tuna and Fruit Cheviche

Tuna and Fruit Ceviche
 
Recipe type: Sides
Serves: 4 – 6

Ingredients
  • Ceviche
  • ⅔ cup finely diced watermelon
  • ⅔ cup finely diced pear or apple
  • ⅔ cup finely diced cherry tomatoes
  • ¼ cup fresh mint, chopped
  • 1 large shallot, finely diced
  • ¼ lb. sushi grade tuna or salmon (or imitation crab, if kosher for Passover), diced into small pieces
  • Edible flowers, optional
  • Dressing
  • 1 lemon, juiced, about 2 tablespoons
  • 1 teaspoon Passover soy sauce
  • 2 teaspoons honey
  • 1 tablespoon oil (any type is fine)
  • Kosher salt and pepper to taste
  • Spicy mayo to garnish, optional

Instructions
  1. In a medium sized bowl, gently toss the ceviche ingredients. In a separate bowl, whisk together dressing ingredients. Pour over ceviche and toss gently.
  2. Serve ceviche with dressing in small dishes. If desired top with a drizzle of spicy mayo and an edible flower.

 




Lime and Basil Chimichurri

Lime and Basil Chimichurri
 
Amazing as a dip, a sauce for grilled meat, chicken or fish. Also makes a terrific marinade!
Recipe type: Dip
Serves: 1 Cup

Ingredients
  • 2 tablespoons fresh lime juice (from 1 or 2 large limes)
  • 3 garlic cloves, minced
  • ½ teaspoon kosher salt
  • 1½ cups packed flat-leaf parsley leaves
  • 1 cup packed basil leaves
  • 1 cup packed cilantro leaves
  • ⅓ – ½ cup extra-virgin olive oil

Instructions
  1. In a food processor, pulse lime juice, garlic, parsley, basil, and cilantro until coarsely chopped. Drizzle in oil, pulsing, until a thick sauce forms (you may not need all the oil). Taste and season with salt.
  2. Make ahead: Up to 1 week, chilled airtight in the refrigerator.

 




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?!”
Author:
Recipe type: Pareve
Serves: 1 large Bundt cake

Ingredients
  • 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
  • INGREDIENTS:
  • 1 cup powdered sugar
  • 1 tablespoon brewed coffee
  • 1 teaspoon oil

Instructions
  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.

Notes
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.
Author:
Recipe type: Pareve
Serves: 1½ cups

Ingredients
  • 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

Instructions
  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.

Notes
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