March 16, 2010

Passover Recipes and Cooking Techniques (2015)

Observing the upcoming Jewish Passover holiday requires a change in cooking style, as many foods are forbidden. You may also have limited equipment, and be cooking for a crowd or hosting for the first time.

Below I’ve collected what I think are the most useful posts and Kosher for Passover recipes from Cooking Manager and my Jewish website, A Mother in Israel. I hope you find them useful whether or not you celebrate.

Note: For Passover, replace flour in recipes with matzah meal. All Passover recipes are gluten-free unless they contain matzah meal.
Passover Recipes:

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March 10, 2010

Passover Egg Noodles

Wednesday is Recipe Day at Cooking Manager.For the next few weeks I’ll be sharing gluten-free, Passover recipes.

Matzah balls are the classic accompaniment for Passover soups, but these gluten-free egg noodles make a tasty alternative. I make a double batch before the holiday and they keep all week long. But they usually get eaten first.

Passover Egg Noodles

Ingredients:

  • 4 eggs
  • 4 tablespoons cold water
  • 1 tablespooon potato starch (for gluten-free) or matza cake flour.
  • Dash of salt

Instructions:

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March 10, 2010

Rapes in Potage (Turnips)

Wednesday is Recipe Day at Cooking Manager. For the next few weeks I’ll focusing on recipes that are kosher for Passover, as well as gluten-free. This recipe was submitted by reader Devo:

Here is a recipe I made once for a medieval feast. You can use any combination of root vegetables in place of the turnips, carrots, or parsnips.
Rapes in Potage

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March 3, 2010

Recipe: Challah Bread with Sponge Method

Bread making is an art as well as a science, and may take a while until you get the kind of challah you want. It takes more time than most recipes on this site.

My friend Miriam Kresh of Israeli Kitchen suggests using less yeast in baking, leading to a lighter, airier bread with less yeasty taste. But it involves a longer rising time. She helped me work out the recipe below.

A sponge contains all of the yeast and liquids, and about two-thirds of the flour called for in the recipe. It allows you to use less yeast, compensated for by a longer rising time. This means that you end up with an airier dough with more flour taste than yeast. Sometimes it consists of only the water, yeast, and the majority of the flour.

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March 1, 2010

The Potato Cake Mystery

Potato cakes are a food I remember fondly from my childhood. My mother made these crispy treats often, for two reasons: First, the main ingredient was leftover potatoes, and second, they cooked in the broiler.

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February 24, 2010

Guest Recipe: Grandma Rose’s Hamantashen

Thanks to Norma for sending in this recipe. Purim, the Jewish holiday celebrated this Saturday evening through evening. Hamantashen are meant to remind us of the three-cornered hat supposedly worn by Haman, the villain in the biblical book of Esther that will be read in the synagogue.

Hamantashen are made from any kind of rollable cookie dough. Cut the dough into circles, then fill and pinch into a triangle shape so the filling shows through on top.

This Hamentaschen recipe comes from Grandma Rose. The cookie is based on a classic sour cream cookie— light and airy. It’s one of the few Hamentaschen recipes where you actually enjoy eating the cookie that surrounds the filling! I sometimes make the cookie dough and leave the rounds plain.

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February 18, 2010

Red Snapper with Lemon and Dill

Wednesday is Recipe Day at CookingManager.Com.

Yesterday I went for a walk to our local shuk (open air market).

I wasn’t in the mood to cook, so when I passed the fish stand I knew that’s what I would get. Fresh fish is so easy to make, and the red snapper cost only $5 for three medium-sized fish.

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February 10, 2010

Winter Kohlrabi Salad

In the winter, root vegetables make a great base for a salad. You can use kohlrabi the same way you cabbage in cole slaw. Most coleslaw dressing will work for kohlrabi as well.

Peel the kohlrabi with a paring knife or peeler. The peel can be tough, especially the stem and root ends. For the rest, just remove the smooth outer layer and any bruises. The green layer under the skin is edible, as well as the white center.

I hope you enjoy this simple salad, made in the food processor.
Winter Kohlrabi Salad

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February 3, 2010

Lentil Bake

Wednesday is Recipe Day at Cooking Manager.

Reader Aviva-Hadass sent me a recipe for a vegetarian lentil casserole that can be mixed right in the baking pan. It bakes 70 minutes, or use your oven for something else at the same time. Or make it in the crockpot.
Lentil Bake

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January 27, 2010

Carrot-Apple Salad

Here’s an easy salad, is unusual enough for a pot-luck party. No additional sugar needed.

Ingredients:

* 4 carrots, peeled
* 1-2 apples, cored and cut into quarters. (remove peel or not, as you like)

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