Readers have the fun of choosing from eight menus, breakfast and desserts with 65 recipes and enjoying 73 magnificent, mouth-watering color photographs. {mprestriction ids="1,3"}The menus and some recipes include: updated Ashkenazic Seder (fresh salmon gefilte fish loaf); International Seder (whole chicken with dried fruit stuffing); Shabbat (seder plate salad), Yom Tov (spaghetti squash fritters), French Dairy (seared tuna with olives and capers); Italian Vegetarian (potato gnocchi with pink sauce); BBQ Dinner (garlic marinated steak with onion jam); and Easy Chicken (crunchy quinoa with sweet potatoes and cranberries).
Among recipes in The Breakfast section are gluten-free waffles or pancakes and crumb cake muffins; the desserts section includes triple-chocolate biscotti, orange tea cake cupcakes, cheesecake with roasted cashew and chocolate crust and Toronne candy.
Every recipe gives the number of servings, preparation time, cooking time, advanced preparation information and equipment to use. If that is not enough, this is followed by an anecdote related to the recipe, which make this a wonderful read.
Ingredients are given in American and metric systems; directions are paragraphed with the first word of each paragraph in capital letters.
Shaded paragraphs for many recipes include hints and tips such as cleaning leeks, toasting nuts, cubing a whole butternut squash, slivering basil, making vanilla sugar and more.
Whether you are making a seder and many Passover meals at home or going to someone else for seder or during Passover week, “The New Passover Menu” this is definitely the book to buy for yourself and as gifts. No creative kosher cook should be without one.
Crunchy Quinoa with Sweet Potatoes and Cranberries
Serves 6–8
Prep time 10 minutes; 30 minutes for quinoa to cool
Cook time 30 minutes
Advance prep Quinoa may be cooked or salad assembled two days in advance
Equipment: Measuring cups and spoons, cutting board, knives, small saucepan, roasting pan, spatula, small frying pan, small bowl, whisk, large bowl
Quinoa is the greatest new addition to the Passover pantry. It finally received definitive rabbinic approval for Passover in 2014, after a rabbi was dispatched to Peru and Bolivia to see how quinoa is grown. He learned that quinoa grows at very high altitudes, while the grains that are prohibited on Passover are grown much farther below it. The authorities concluded that there was no risk of intermingling. My husband, Andy, eats quinoa for breakfast with blueberries all Passover long. This dish is a great combination of color and texture.
1 cup (170g) quinoa
2 cups (480ml) water
1 medium sweet potato, peeled and cut into 1/2-inch (12-mm) cubes
4 tablespoons (60ml) extra virgin olive oil, divided
2 teaspoons apple cider vinegar
1 teaspoon honey
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup (45g) pine nuts, toasted (see box, page 2)
1/3 cup (45g) dried cranberries
3 scallions, cut into 1/4-inch-thick (6-mm) slices
PREHEAT oven to 400°F.
To prepare the quinoa
PLACE quinoa in a small saucepan with the water. Bring to a boil and then reduce heat and simmer, covered, for 15 minutes, or until the water has evaporated. Turn off the heat and let the quinoa sit, covered, for at least half an hour. The quinoa may be cooked 2 days in advance and stored covered in the fridge.
PLACE the sweet potato cubes in a roasting pan and toss with 1 tablespoon of the oil. Roast for 25 minutes, or until the cubes can be pierced with a fork. Set aside.
To prepare the dressing
IN A SMALL BOWL, whisk together the remaining 3 tablespoons (45ml) oil with the vinegar, honey, cumin, cinnamon, salt, and pepper.
To assemble the dish
USE a whisk to break apart any clumps of quinoa that may have formed as it cooled and transfer it to a large bowl. Add the dressing and whisk well. Add the sweet potatoes, pine nuts, cranberries, and scallions and mix gently. Serve at room temperature.
Peruvian Roasted Chicken with Salsa Verde
Serves 4–6
Prep time 10 minutes for chicken, 30 minutes for sauce
Cook time 1 hour for chicken, 25 minutes for sauce
Advance prep Chicken may be made 1 day in advance; sauce may be made 1 week in advance
Equipment: Cutting board, knives, measuring cups and spoons, large roasting pan, wooden spoon or silicone spatula, medium frying pan, food processor
For many years, our family has been blessed with Betty Supo, a wonderful do-it-all nanny.
Among her many talents, she is a terrific cook and has introduced our family to flavorful Peruvian dishes. Her best is Arroz con Pollo with Salsa Verde (chicken with rice and a luscious green chili sauce). Here is the version that Betty and I cooked up so the world could enjoy a taste of Peru during Passover. If you like really spicy food, include the jalapeño pepper seeds in the frying pan along with the peppers.
For the ROASTED CHICKEN
1 large whole chicken, cut into 8 pieces
4 teaspoons ground cumin
1 tablespoon paprika
2 teaspoons garlic powder
1/4 teaspoon salt, plus more as needed
1/4 teaspoon black pepper, plus more as needed
3 tablespoons extra virgin olive oil
1 head garlic, cloves separated, not peeled
For the SA LSA VERDE
2 tablespoons vegetable oil
4 cloves garlic, cut in half
1 medium onion, cut in half and sliced
2 jalapeño peppers, halved (remove seeds for a mild flavor; keep seeds for more heat)
Leaves from 1 large or 2 small bunches fresh cilantro
1/2 cup (120ml) water
1/2 teaspoon kosher salt
PREHEAT oven to 400°F (200°C).
To make the chicken
PLACE the chicken pieces in a large roasting pan. In a small bowl, combine the cumin, paprika, garlic powder, salt, and black pepper. Drizzle 1 tablespoon of the oil over the chicken and rub to coat. Shake the spice mixture onto the chicken and rub all over.
PLACE the garlic cloves in a small bowl and add the remaining 2 tablespoons (45ml) of oil. Season with salt and pepper and toss to coat. Scatter the garlic cloves and drizzle the oil over the chicken pieces. Bake, uncovered, for 50 minutes to 1 hour, or until well browned and the juices run clear.
To make the salsa verde
HEAT the oil in a medium frying pan over medium-high heat. Add the garlic and cook for
1 minute. Add the onions and cook for 3 to 5 minutes, or just until they soften. Add the jalapeño halves, open side down, and cook for 1 minute.
Turn over and cook for another 4 minutes over medium-low heat, stirring occasionally, until the jalapeños are fork-tender.
LET COOL for 20 minutes. Place the jalapeño mixture in a food processor, add the cilantro leaves, water, and salt, and process until pureed and smooth. Cover and store in the fridge for up to 1 week. Serve the chicken on a platter and the salsa verde in a bowl alongside.{/mprestriction}
