Favorite Passover Recipes - 2014
In celebration of Passover, our popular series, Cooking with the Stars returns. Let's gather around the Passover table, sharing favorite family recipes from the 2014 guest culinary stars. Some of these recipes are beloved heirlooms; some are updated treasures, several are new and contemporary. All are truly delicious!
We thank our 2014 culinary Stars for sharing their cherished family food jewels, and wish them all a happy, healthy, kosher, and zissen (sweet) Passover!
Tamar Ansh is a busy multitasking mom who loves to write, cook, bake, read, and more. In her spare time, Tamar is a bestselling cookbook author of books such as A Taste of Challah, Pesach - Anything's Possible, A Taste of Tradition and others. She is a food columnist and gives live cooking and challah demonstrations around the world. Mrs. Ansh lives in Jerusalem together with her family and their pet rabbit Fluffy. Her newest book (a "Passover Cookbook for Kids"), is avaliable here: Let My Children Cook!: A Passover Cookbook for Kids
Lauren Stacy Berdy
Lauren Stacy Berdy writes: "What's a Jewish Papa to do when his daughter wants to become a chef?" It was 1976 and that is not what he had in mind for her.
Lauren Stacy Berdy has cooked professionally for over 30 years and in kosher kitchens for thousands of hours. She studied at LaVarenne Ecole de Cuisine, Paris, earning Le Grande Diplome d'Etudes Culinairs. Over the years, Lauren has developed a substantial kosher clientele who appreciate the integration of her vast culinary knowledge with Jewish dietary laws. Lauren wrote her first book, an e-book titled Remaining Kosher, as an invitation for readers to look over her shoulder in the kitchen, and to join her on foraging journeys to the ethnic markets she finds wherever she lives or visits. Lauren lives in South Florida. Visit her website: laurenstacyberdy.com.
Remaining Kosher may be purchased through iTunes or the Apple iBooks App on your iPad or your Mac. You may also buy it here:
Mayim Hoya Bialik is an Emmy nominated actress, trained neuroscientist, author and the mother of two sons. She is currently starring on the CBS hit comedy "The Big Bang Theory", where for six seasons she has played the Emmy nominated role of Amy Farrah Fowler. Her career has been amazing, diverse and now quite delicious! She writes weekly for the Jewish parenting site Kveller.com sharing thoughts about her life as an observant Jewish actress and mother.She studies through Partners in Torah, and speaks for a variety of organizations around the United States. Visit Mayim's Facebook page official.mayim.bialik; follow @Missmayim on Twitter; or read her her blog on kveller.com. Do read our review of her latest book "Mayim's Vegan Table", a vegan family cookbook.
We thank Mayim for sharing some Passover thoughts with KosherEye readers:
What is your favorite childhood Passover food memory - and would you share the recipe with our readers?
My favorite memory of Passover and food isn't a home-cooked one, although my mom was a great cook! She would buy this tray of tiny Pesach chocolates, maybe a tray of 24... I think it was, all lined up in this plastic tray. Some were flavored, with coffee or orange, and they were these amazing little vintage-style chocolates. I have not seen them in maybe 25 years though. But they always said "Pesach" to me. (KE: Mayim, we think that you are talking about an assortment from Barton's or Barricini's)
What dishes are the highlights of a delish Vegan Passover Seder?
Well, I always make mango quinoa, and I love sautéed artichoke bottoms with shallots. I make a lovely eggplant tomato farfel casserole, which sounds mushy, but it's actually delightful and is a big hit with my sons too. On the Seder plate itself, I use beets instead of a shank bone (which is an halachically acceptable substitution), and a wooden darning egg instead of a chicken's egg!
What are your ultra-favorite vegan recipes for Passover?
I make Ashkenazi charoses with apples, walnuts, and Manischewitz. My ex-husband prefers making a Sephardic one with dates, cinnamon, and raisins. Funnily enough, that's become everyone's favorite except my father, who still prefers mine!
Moroccan Vegetable Salad
Eggplant Farfel Casserole
Chocolate Truffle Pie
Ronnie Fein is a cookbook author and cooking teacher in Stamford. Her latest book is Hip Kosher. Visit her food blog, Kitchen Vignettes at www.ronniefein.com, and follow her on Twitter at @RonnieVFein.
My grandmother was a typical, European Jewish grandma, always hugging, always busy, always cooking the different foods that her children and grandchildren loved. Chremslach for my brother Jeff, baked blintzes for my Dad. For my mother there was grandma’s roasted eggplant salad, which she called “potlajella” (I tasted something similar, called raheb, in Egypt). We visited grandma once a week and I remember that practically every time we got to her house there was an eggplant cooking right on top of the gas burner. She’d let the vegetable scorch black, then she’d scoop the insides into a bowl and mix it with chopped raw onion and sometimes tomatoes or bell peppers, occasionally celery, always olive oil. I hated that dish. I did try it, if only because my mother raved about it so much and because I was fascinated by how those flames came right around the eggplant in the middle of the kitchen. But I thought the salad tasted awful. In fact, because of potlajella I had an aversion to eggplant until I was a married woman and my husband asked me to cook some. Naturally, I chose to make grandma’s recipe, which wasn’t a recipe at all, just a bunch of ingredients, to see if Ed would like it. I roasted the eggplant at high heat in the oven (you can’t scorch an eggplant on an electric cooktop!) and I “potchkied” with the ingredients as grandma used to say, and was surprised at how delicious we both thought it was. Tastes change. For many years now I make grandma’s eggplant salad several times a year and usually for one of my Seder dinners. I change the recipe from time to time though. Sometimes I add some fresh, chopped chili pepper or cilantro (grandma would never have thought of those!) or mix in a few olives. I use shallots, which have less sting than raw onion. I also give it a sprinkle of zatar as a final flourish. Whatever the changes, this will always be grandma’s potlajella. Beautiful, refreshing and delicious for our Passover table.
Ronnie's recipe: Eggplant Salad
Susie Fishbein is a world-famous kosher cook and author. Her wildly successful Kosher by Design series has sold almost half a million copies worldwide and has led to hundreds of appearances by Susie from coast-to-coast, Canada and Israel. She has profiled in the New York Times and on CNN, and been named one of the 50 most influential Jews by the Forward. A media darling, she has been a guest on dozens of network TV and radio shows, and at the White house In recognition of National Jewish Heritage Month. She is just back from leading a culinary tour of Israel. Susie's influence on the kosher culinary world was recognized by her peers when she received an award as a kosher pioneer at the 2013 Kosherfest media event, Kosherfeast.
Susie's Recipe: Popovers with Strawberry and Cinnamon Honey Butter