Tuesday, March 24, 2009

Passover recipes

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I spent some time last night rounding up good Passover recipes online - if you're interested, that list is on my Examiner page here. I'd like to keep it updated, so let me know if there are other online Passover recipe collections you particularly like.

I'm also collecting Passover recipes from Los Angeles chefs. The first one, Persian Celebration Rice, is a Sephardic recipe from Tunisian-born chef Alain Cohen of Got Kosher?, near Beverly Hills. It's very beautiful and doesn't look too hard. Of course, my Ashkenazic family never ate rice on Passover, but I hear lots of Ashkenazic Jews are adopting the traditions of our more lenient Sephardic brethren.

Two more weeks until Pesach. My favorite holiday!

1 comment:

Dana Slatkin said...

Hi, Erika!

Thank you so much for your great interview. You are a wonderful writer. I just taught a class on Passover cooking and thought you might enjoy this recipe for fluffy matzah balls. After 10 years of making sinkers, I finally figured out how to make floaters!
Best Wishes,

Dana


dana’s fluffy matzah balls
reprinted from danaslatkin.com

Makes 8 - 10 large balls

Note: Make sure you begin making these at least 4 hours before serving!


4 eggs, separated
1 1/2 tablespoons olive oil
½ cup chicken or vegetable broth
½ cup seltzer water
Salt and freshly ground black pepper
1 ½ cups matzah meal
2 quarts chicken or vegetable broth
Dill sprigs or chopped chives, for garnish

1. In a large bowl, beat the egg yolks well with the olive oil, broth, and seltzer water. Season with salt and pepper.
2. In a separate large bowl, beat the egg whites until they are fluffy but not dry.
3. Gradually add the matzah meal to the yolk mixture and mix gently.
4. Gently fold in the egg whites. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
5. In a medium pot, heat broth to a simmer. Form matzah mixture into golfball-sized balls (using a greased ice cream scoop or wet hands) and drop carefully into broth, being careful not to handle too much.
6. Cover pot and simmer 30 minutes. No peeking!
7. Serve one matzah ball in each bowl of soup, garnished with a sprig of dill or chives if desired.

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