LTH Home

What are you cooking for Passover Seder?

What are you cooking for Passover Seder?
  • Forum HomePost Reply BackTop
    Page 8 of 8 
  • Post #211 - April 5th, 2020, 4:04 pm
    Post #211 - April 5th, 2020, 4:04 pm Post #211 - April 5th, 2020, 4:04 pm
    Our son did our Passover shopping, which included a visit to the Jewel on Howard in Evanston, known locally as the "kosher Jewel." Saturday is the best day to go because one doesn't have to compete with the Orthodox customers. :mrgreen:

    When he called me to check on exactly what I wanted in the Passover aisle, he told me that the aisle was full of young guys like him, all on the phone with their mothers! :lol:

    For those of you who are zooming their Seders, as we are, here is a bit I cribbed from a friend's FB post:

    The Torah Speaks of Four Kinds of People Who Use Zoom:

    The Wise
    The Wicked
    The Simple
    The One Who Does Not Know How to “Mute”

    The Wise Person says: “I’ll handle the Admin Feature Controls and Chat Rooms, and forward the Cloud Recording Transcript after the call.”

    The Wicked Person says: “Since I have unlimited duration, I scheduled the meeting for six hours—as it says in the Haggadah, whoever prolongs the telling of the story, harei zeh ‘shubach, is praiseworthy.”

    The Simple Person says: “Hello? Am I on? I can hear you, but I can’t see you.”
    [Jerusalem Talmud reads here: “I can see you, but I can’t hear you.”]

    The One Who Does Not Know How to Mute says: “How should I know where you put the keys? I’m stuck on this stupid Zoom call with these idiots.”

    To the Wise Person you should offer all of the Zoom Pro Optional Add-On Plans.

    To the Wicked Person you should say: “Had you been in charge, we would still be in Egypt.”

    To the Simple Person you should say: “Try the call-in number instead.”

    To the One Who Does Not Know How to Mute you should say: “Why should this night be different from all other nights?”
    -author unknown

    I wish everyone a good Seder and good luck with your Zooming!
  • Post #212 - April 6th, 2020, 3:37 pm
    Post #212 - April 6th, 2020, 3:37 pm Post #212 - April 6th, 2020, 3:37 pm
    I love it.
  • Post #213 - March 23rd, 2021, 11:01 pm
    Post #213 - March 23rd, 2021, 11:01 pm Post #213 - March 23rd, 2021, 11:01 pm
    The Turkish Passover Recipes Shared by Five Generations of Women

    Recipe Roots: Izmir, Turkey > Mexico City > New York City

    Twenty years ago, when Alexandra Zohn was packing up her life in Mexico City to move to New York City, she brought just two kitchen items with her: a tortilla press and a heavy pan with small circular indentations. The pan, which was a gift from her grandmother Rita, is used for just one recipe in their family: buñuelos de Pesach, a sweet and savory matzo meal fritter served during Passover.

    Alexandra is the fifth generation of women in her family to enjoy the buñuelos recipe. It traces back to Rosa Cohen, her great-great-grandmother who was born in Izmir, Turkey and immigrated to Mexico around 1920. Alexandra never met Rosa, but her recipes and stories of her still sustain the family through her granddaughter Rita, who is now 93-years-old.

    Rosa was “a woman who taught herself to read when she was 60, because she hated that she couldn't read the newspapers and participate in conversations with others,” Alexandra explains.
    ...

    It's midnight, I'm hungry and Jewel is closed. The picture of Mina de Espinaca (Spinach, Cheese and Matzo Pie) looks mighty good. If I only had some matzo!

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #214 - March 24th, 2021, 7:55 am
    Post #214 - March 24th, 2021, 7:55 am Post #214 - March 24th, 2021, 7:55 am
    The Turkish Passover Recipes Shared by Five Generations of Women

    Thanks for posting this, Cathy!
  • Post #215 - March 26th, 2021, 7:11 pm
    Post #215 - March 26th, 2021, 7:11 pm Post #215 - March 26th, 2021, 7:11 pm
    I prepped a 15-pound brisket for tomorrow's seder at my sister's house. This is all I'm making, as everyone else is bringing the rest of the meal . . .

    Image
    Brisket Set Up
    Trimmed, prime brisket on a bed of carrots and onions, along with kosher salt, granulated garlic and Hungarian sweet paprika. I did this outside to avoid covering my kitchen in paprika.

    Image
    Seasoned Up
    Before braising, I some poured some water and a little gelatinous beef stock in the bottom of the pan to create a braising liquid. At the halfway point, I basted it, added some dots of ketchup and a very light sprinkling of brown sugar.

    Image
    Braised
    This was a big boy and needed just over 5 hours covered @ 275F.

    Image
    Sliced Brisket & Takeda Classic Sujihiki/Yanagiba, 310mm
    My grandfather worked at a Kosher butcher shop when he first came to the U.S. and I can guarantee you, this is not my grandfather's knife! :lol:

    I'll separate out some of the carrots and onions for serving on the side and puree the rest of them into the defatted and reduced braising liquid to make a thickened sauce. Once that's where I want it to be, I'll pour the sauce back over the sliced brisket and let it sit in the fridge overnight. Tomorrow, 1 hour covered at 275F should be just about right to get it ready for service. As I mentioned above, my family members are prepping/bringing the rest of the meal.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #216 - March 27th, 2021, 12:47 pm
    Post #216 - March 27th, 2021, 12:47 pm Post #216 - March 27th, 2021, 12:47 pm
    looks delicious; love the idea of pureeing the carrots and onions into the sauce!

    we did a brisket in red wine and thyme in the sous vide; will finish over cherrywood charcoal grill this evening. i made a tomato-ginger jam to complement, but it isn't super saucy.

    made stock and schmaltzy matzo balls for a a simple soup we'll top with fresh dill and lemon zest

    smitten's potato kugel w creme fraiche and chives

    roasted carrots

    fennel-celery-parsley-apple salad for brightness and crunch

    matzo crack with toasted almonds for dessert

    not a big menu, but we can't yet be a crowd. so eager for festive dinners in the coming months! happy passover to all.
  • Post #217 - March 27th, 2021, 1:09 pm
    Post #217 - March 27th, 2021, 1:09 pm Post #217 - March 27th, 2021, 1:09 pm
    annak wrote:looks delicious; love the idea of pureeing the carrots and onions into the sauce!

    we did a brisket in red wine and thyme in the sous vide; will finish over cherrywood charcoal grill this evening. i made a tomato-ginger jam to complement, but it isn't super saucy.

    made stock and schmaltzy matzo balls for a a simple soup we'll top with fresh dill and lemon zest

    smitten's potato kugel w creme fraiche and chives

    roasted carrots

    fennel-celery-parsley-apple salad for brightness and crunch

    matzo crack with toasted almonds for dessert

    not a big menu, but we can't yet be a crowd. so eager for festive dinners in the coming months! happy passover to all.

    Right back at you! Your menu looks great. I always make my braised brisket the exact same way -- as taught to me by my friend Josh decades ago -- but your plans make me feel like I should branch out from time to time.

    That blended sauce is great and it seems so obvious to me now but I actually learned it from another friend, who happens to be a professional chef.

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    That don't impress me much --Shania Twain
  • Post #218 - March 27th, 2021, 1:43 pm
    Post #218 - March 27th, 2021, 1:43 pm Post #218 - March 27th, 2021, 1:43 pm
    For an intimate dinner for two at Seder:
    Grilled flank steak
    Scalloped potatoes
    Grilled asparagus
    Gefilte fish
    Matzah Crack - both white and dark chocolate
    Fresh fruit
    Chag Sameach!
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #219 - March 27th, 2021, 5:11 pm
    Post #219 - March 27th, 2021, 5:11 pm Post #219 - March 27th, 2021, 5:11 pm
    Smoked brisket out of the freezer
    Roasted potatoes, carrots, onions and parsnips
    Matzoh ball soup (stock made from 49c/# wing tips from Joong Boo)
    Haroset
    Cheesecake with nut crust for dessert
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #220 - March 30th, 2021, 5:38 pm
    Post #220 - March 30th, 2021, 5:38 pm Post #220 - March 30th, 2021, 5:38 pm
    Cathy2 wrote:The Turkish Passover Recipes Shared by Five Generations of Women

    Recipe Roots: Izmir, Turkey > Mexico City > New York City

    Twenty years ago, when Alexandra Zohn was packing up her life in Mexico City to move to New York City, she brought just two kitchen items with her: a tortilla press and a heavy pan with small circular indentations. The pan, which was a gift from her grandmother Rita, is used for just one recipe in their family: buñuelos de Pesach, a sweet and savory matzo meal fritter served during Passover.

    Alexandra is the fifth generation of women in her family to enjoy the buñuelos recipe. It traces back to Rosa Cohen, her great-great-grandmother who was born in Izmir, Turkey and immigrated to Mexico around 1920. Alexandra never met Rosa, but her recipes and stories of her still sustain the family through her granddaughter Rita, who is now 93-years-old.

    Rosa was “a woman who taught herself to read when she was 60, because she hated that she couldn't read the newspapers and participate in conversations with others,” Alexandra explains.
    ...

    It's midnight, I'm hungry and Jewel is closed. The picture of Mina de Espinaca (Spinach, Cheese and Matzo Pie) looks mighty good. If I only had some matzo!

    Regards,
    Cathy2

    I made this for dinner tonight. Fantastic!
    Never order barbecue in a place that also serves quiche - Lewis Grizzard
  • Post #221 - March 31st, 2021, 10:01 am
    Post #221 - March 31st, 2021, 10:01 am Post #221 - March 31st, 2021, 10:01 am
    As much as I love smoking brisket, every once in a while only braised brisket will do. The "set it and forget it" aspect is a bonus. My other Passover ritual is matzah pizza. Doesn't matter how old I get, the simplicity of the preparation reminds me of my youth and still satisfies the itch for a snack. Nothing preventing me from making it the other 51 weeks a year but then it feels like a pale imitation of the real thing.

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more