Thursday, September 18, 2014 Elul 23, 5774

Seders Made Easy!

March 13, 2013
Posted In 
Comment0
Enlarge Image »
Passover is a time when families and friends gather together around the table and share a seder meal.
 
This year, two experienced and popular food writers have set out to make cooking for Pass­over fun, delicious and relaxed. Leah Schapira, author of the bestselling cookbook, Fresh & Easy Kosher Cooking, has teamed up with noted food editor Victoria Dwek to create Pass­over Made Easy, a cookbook that puts the “wow” in Passover meals with creative and original re­cipes that are easy to prepare and great to eat.
 
Passover Made Easy features over 60 triple-tested recipes to make for an easy and delicious Passover week. This witty, fun to read cookbook is the go-to resource for delicious kosher meals this Passover — and all year long. 
 
The ingredients in these recipes are easily available and all but four of the 60 recipes in the book are gluten-free. 
 
The book gives readers culinary tidbits, useful preparation tips, full-color photos for each dish, step-by-step plating and food styling secrets, and a wine pairings and seder wine guide. 
 
Passover Made Easy is the first in a series of “Made Easy” cookbooks by Schapira and Dwek to be published throughout 2013 and 2014.
 
For more information, go to: www.artscroll.com/Books/pmep.html.
 
Eggplant-Wrapped Chicken
Sephardi Jews re-enact the Exodus from Egypt following the seder step of Yachatz. They take turns slinging the afikomen bag over their shoulder and responding to questions. Wine pairing: Pair with Domaine Netofa Red. 
1 tall eggplant
1⁄2 cup oil
1⁄4 tsp. salt
pinch of coarse black pepper
 
For Meat Mixture:
3 Tbsps. oil
1 onion, diced
2 garlic cloves, minced
1⁄2 lb. ground meat
1⁄2 tsp. salt
1⁄2 tsp. garlic powder
 
For Chicken Mixture:
6 boneless, skinless, chicken thighs
1⁄4 tsp. salt
pinch of coarse black pepper
 
Preheat oven to broil. Grease a baking sheet.
 
Cut eggplant lengthwise, 1⁄4-inch thick, to get 6 or 7 slices. Reserve remaining eggplant scraps.
 
Place eggplant slices on prepared baking sheet. Brush slices with oil and season with salt and pepper. Broil 5 minutes per side, until second side is beginning to brown. The slices should appear as if they were fried. Remove and set aside.
 
Preheat oven to 350˚.
 
Peel and finely dice remaining eggplant to obtain 1⁄2 cup diced eggplant. Heat oil in a saute pan over medium heat. Add onion, garlic, and diced eggplant and saute until soft, about 5 to 7 minutes.
 
In a small bowl, combine on­ion mixture with ground meat. Season with salt and garlic powder.
 
Season chicken thighs with salt and pepper. Place a tablespoon of the meat mixture into each thigh and roll up to close. Roll an eggplant slice around each stuffed chicken thigh.
 
Place, seam side down and close together, in a baking pan. Cover and bake for 21⁄2 hours.
 
Serves 4 to 6.
 
Matzaroni and Cheese
What kids don’t prefer mac ’n cheese over anything else? This is an easy dinner that will get all the troops running to the table when the hot, cheesy and bubbling dish emerges from the oven.
5 matzahs, broken into small pieces
5 eggs
1 container (16 oz.) sour cream
1 container (16 oz.) cottage cheese
3 Tbsps. butter, melted
1 tsp. salt
2 cups shredded mozzarella or Muenster cheese, divided
 
Preheat oven to 350˚. In an 8x8-inch baking dish, arrange 1⁄3 of the broken matzah pieces.
 
In a medium bowl, beat eggs. Add sour cream, cottage cheese, butter, salt and 1 cup shredded cheese.
 
Pour 1⁄3 of the cheese mixture over the matzah. Repeat with two additional layers of matzah and cheese. Top with remaining 1 cup shredded cheese.
 
Bake for 40 minutes. The cheese on top should be brown and bubbling.
 
Serves 6 to 8.
 
Recipes reprinted courtesy of Pass­over Made Easy by Leah Scha­pira and Victoria Dwek.

Comments on this Article

Advertisement