It’s that time of the year, Passover, to stop eating bread and fill our bellies with matzoh. Passover lasts for 7 days; we celebrated on the first night, which was last Saturday. I wanted to try some new recipes and then share them in this post. Since I was cooking alone for 10 people, I wanted to make it a little easier. I decided to cook all the main entrees and sides myself and sourced the chopped liver, charoset, and gefilte fish—those items I purchased at DZ AKINS in San Diego. I also ordered some of my desserts from my friend Yael @myprivatepantry. Yael also makes other holiday dishes if you need them. If you do not have a Jewish delicatessen in your area, you can order many Jewish holiday items from Goldbelly.com and have them shipped.
I recently listened to a podcast by Sarah Milken, The Flexible Neurotic (I love her). She interviewed a woman named Laney Schwartz, who has an Instagram and blog called Lifeisbutadish. I found most of my Passover dishes from her website and one recipe from a friend I have been making for a while. I hope you enjoy and happy Passover!
I made my brisket in a slow cooker. This is the first time I tried this, and I was nervous because what if it didn’t turn out? Then what? It was so delicious and fell apart with a fork. You can also use an Instant Pot or in the oven.
- 3 1/2 pound beef brisket (not corned beef)
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 4 garlic cloves (minced)
- 1 onion (sliced)
- 2 cups beef broth
- 3 tablespoons soy sauce (or coconut aminos)
- 1/4 cup ketchup
- 1 tablespoon arrowroot powder (or cornstarch)
- 3 tablespoons cold water
SLOW COOKER INSTRUCTIONS
- In a small bowl mix together the salt, pepper, garlic powder, onion powder, and oregano. Rub the spice mixture all over the brisket on both sides, then place the brisket in a slow cooker, fat side up. Sprinkle the minced garlic over the brisket and top with the sliced onions, on and around it.
- In a medium bowl whisk together the broth, soy sauce, and ketchup. Pour into slow cooker until the brisket is just covered.
- Cook on LOW for 8 hours. Once done cooking, either keep in the slow cooker on WARM, or transfer to a wood board and cover with foil and let rest for 20 minutes.
- Meanwhile, whisk together the arrowroot powder and water in a small bowl to create a slurry. Pour the slurry into the liquid in the slow cooker and stir. The liquid will begin to thicken after 2-3 minutes.
- Slice the meat against the grain and serve with sauce on top.
INSTANT POT INSTRUCTIONS
- In a small bowl mix together the salt, pepper, garlic powder, onion powder, and oregano. Rub the spice mixture all over the brisket on both sides and set aside.
- Turn on the sauté function and add a little oil to the bottom of the pot. Sear the brisket for 2-3 minutes on each side until lightly browned. If brisket is too big to fit, you can cut in half and sear in batches (this step is optional, but creates extra flavor).
- Turn off sauté function and place the brisket in a Instant Pot, fat side up. Sprinkle the minced garlic over the brisket and top with the sliced onions, on and around it.
- In a medium bowl whisk together the broth, soy sauce, and ketchup. Pour into pot until the brisket is just about covered.
- Cook on high pressure for 90 minutes, then let naturally release for 15 minutes and release remaining pressure. Remove brisket and let sit on wood board to rest. Press sauté function again and bring the liquid to a boil.
- Whisk together the arrowroot powder and water in a small bowl to create a slurry. Pour the slurry into the liquid in the Instant Pot and stir. The liquid will begin to thicken after 2-3 minutes.
- Slice brisket against the grain, or shred with two forks before adding back to the sauce. Keep warm until ready to serve.
- Follow the 1 & 2 steps of the slow cooker.
- Put brisket in a baking dish, cover tightly with foil, or use a Dutch oven with a lid, and cook at 325° for 3 to 4 hours or until tender.
Grandma Anitas Crack Kugel
- 1 bag wide kosher egg noodles
- 1 jar apricot preserves – the (Bonnie Maman best)
- 1 stick melted butter
- 1 container cottage cheese
- 2 cups sour cream
- 1 cup brown sugar
- 6 eggs
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 1/2 Cups corn flakes-crush
- Boil noodles-Drain
- Mix the next seven ingredients,
- add noodles to the mix and spread into a glass baking pan.
- Top with cornflake crumbs.
- Bake at 350° for 45 minutes
Crispy Smashed Potatoes
- 1 1/2 pounds baby dutch yellow potatoes, (about 24)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- Olive oil for drizzling
- Preheat oven to 450 degrees. Place the potatoes in a pot and fill with cold water until potatoes are covered. Bring water to a boil and cook until potatoes are fork tender, but not falling apart, about 10-15 minutes.
- Drain potatoes well and place on a parchment lined baking sheet. Using the back of a large spoon, or a fork, gently press down on each potato until smashed. Drizzle a little olive oil over each potato and sprinkle with the spice mixture. Bake for 20 minutes or until crisp on the outside. Serve immediately.
Cumin roasted carrots with garlic butter
- 2 bunches large carrots, peeled and cut on the bias into 1 inch pieces
- 2 tablespoons olive oil
- ½ teaspoon salt
- A few cracks of fresh black pepper
- 1 teaspoon ground cumin
- 4 tablespoons unsalted butter
- 4–5 garlic cloves, peeled and smashed
- 2 tablespoons chopped parsley
- Preheat the oven to 450 degrees. If your oven runs really hot, try 425.
- Place parchment paper on a sheet pan and add the carrots, olive oil, salt, pepper, and cumin. Use your hands to make sure all the carrots are coated evenly with the oil and spices. Roast for 30-40 minutes until carrots are cooked through and begin to caramelize.
- In the last 10 minutes of cooking, add the butter to a small saucepan over medium/high heat. Once it’s almost melted, add the smashed garlic cloves and cook for 5-6 minutes until the butter begins to bubble a little and the garlic smells fragrant. Turn off heat and let sit until carrots are done.
- Once carrots are cooked, drizzle the garlic-infused butter over the carrots and toss to combine. Sprinkle some chopped parsley and flakey sea salt to finish and serve immediately.
Almond Crusted whole cauliflower
- 1 medium head of cauliflower
- 1/2 cup mayonnaise ((I love the Primal Kitchen brand))
- 1/3 cup almonds, roughly chopped ((feel free to use another nut if you can’t have almonds))
- 1/3 cup parsley, chopped
- 1/2 teaspoon salt
- juice from half a lemon
- Preheat the oven to 425 degrees. Trim the cauliflower on the bottom by removing the leaves and cutting the stem so it sits flat.
- Take a large pot and add 1 inch of water to the bottom. Bring it to a boil and add the cauliflower to the pot (on a steamer basket or not) with the stem side down. Cover pot, reduce heat to low and steam for 12-15 minutes until the stem of cauliflower can easily be pierced with a knife. It should not be falling apart, just tender.
- Meanwhile, make the spread. In a bowl, mix together the mayonnaise, almonds, parsley, salt and lemon. Set aside.
- When cauliflower is done, set aside to cool for about 15-20 minutes. Once cool, flip cauliflower over and begin to spread the mayonnaise mixture on the bottom and inside as much as possible. Spread the remaining amount on top and all around the cauliflower. Place in a baking dish or cast iron skillet and bake for 15 minutes until lightly browned on top. Sprinkle with parsley and serve immediately!
ANY OF THESE RECIPES CAN BE USED FOR EASTER AS WELL. HAPPY HOLIDAYS!
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