Passover-any interesting recipes?
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I have learned both of them from Turkish Jews, though they are probably found in Greece as well.
The first is Apio - Sweet and Sour Celery. I make it with celeriac (celery root), but you can make it with a bunch of stalk celery too. Save the celery leaves for soup or matzoh balls. It doubles pretty easily.
1 large celery root, or two smaller ones
4-5 tblsp olive oil - or other veg oil
3 tblsp fresh lemon juice
Zest of one lemon (if desired)
1/2 c. water
1 tblsp soup mix or 2 tsp salt
1 1/2 tblsp sugar (I suppose you could use splenda).
Wash and slice the celery root into roughly 1/4" - 1 cm slices. Unless you enjoy cut fingers, don't peel them before you slice the root. Scrape and slice the carrots, slightly on an angle, to look nice.
Put all the ingredients except the salt or soup mix in a heavy sauce pan. Add 1/2 c (about 1 1/4 dl) water, and cover. Cook on low heat for 30 minutes or until tender.
Remove the vegetables and pour the thickened sauce over them. If the sauce is too thick, thin with water. If it is too thin, cook uncovered without the vegetables, but be carful not to let it burn.
Serve hot as a side dish or at room temperature/cold as a side or appetizer.
Garnish with dill if desired.
I have no idea what this is called in Turkish or Ladino.
Braised Turkish Leeks
6 medium-sized leeks
1 med onion, sliced
1/2 cup olive oil
2 tblsp tomato paste
1 -2 tblsp sugar
1/2 cup water or vegetable stock
Juice of 1/2 lemon - more if desired
Zest of half lemon, if desired
1/4 - 1/3 cup finely chopped flat leaf parsley
1/2 tsp chopped fresh dill
Freshly ground black or white pepper
Lemon slices to garnish
Remove outer leaves from leeks and trim roots even with base. Cut off most of the green tops and save for soup. Halve lengthwise and wash well to remove ALL soil and sand. Fry onion in oil until transparent. Add tomato paste, thinned with the water or stock, half of the parsley, sugar, salt and pepper. Bring to a boil, cover and simmer 10 minutes. Add leeks and lemon juice, spooning liquid over the leeks. Simmer covered 15-20 minutes. Remove to glass serving dish - because it looks quite pretty - garnish with parsley, dill and lemon slices, if desired. May be served warm or cold.
This is a strange but nice recipe I first tried at a friend's in San Francisco. This is my version. Be sure to use a green-skinned so-called "Japanese" pumpkin or buttercup squash, as you can use the skin and flesh. You could use a regular squash, but then you have to steam and remove the skin.
1 Japanese pumpkin or 1 large buttercup squash
3-5 cloves garlic
2-3 tsp fresh grated ginger
1 tsp fresh grated galanga root (optional)
1 tsp turmeric (optional, but suggested)
1 tsp Madras curry powder (optional)
2 cups sliced white or wild mushrooms
Enough water, soy milk, vegetable stock or milk (if you are having a milchig meal) to thin to desired consistency
Salt/Pepper as desired
Quarter the pumpkin or squash and remove seeds and stringy fibers. Steam for 45 min or until tender. Sautee the garlic, spices and mushrooms until just brown. Put all ingredients into a bowl and mash together, or blend in a food processor or blender, until smooth. Add liquid to desired thinness. Adjust seasonings and either chill until needed or reheat. Best if allowed to stand for a day in the fridge to allow flavors to blend.
One of our family's faves at Pesach is Skordalia, the Greek potato-garlic spread. It's not intuitive for the holiday - and I know some people have a family custom of not eating garlic at Passover - but we aren't allowed to visit our "mythpocha" in Los Angeles without bringing at least two quarts!
This is more or less how I make it - I've done it with and without the almonds and both variants are good. You can substitute potato starch or matzoh meal, too:
1 pound Yukon gold potatoes, scrubbed
Kosher salt, as needed,
8 -10 cloves garlic, minced
3/4 cup whole blanched almonds
1/2 cup extra-virgin olive oil
1/2 cup water
Juice of 1-2 lemons, freshly squeezed
Freshly ground black pepper
Cook potatoes until very tender, about 30 minutes. Drain the potatoes and let cool slightly. Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them.
Sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a knife.
In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and season with pepper, to taste. Keep refrigerated until needed and let come to room temperature before serving. Great on matzoh or with brisket.
Matzo Meal Pancakes
(adapted from a recipe I found in the Jewish Low Cholesterol Cookbook -- 1978: New York, A Signet Book)*
2 cups matzo meal
1/4 cup sugar
1 tsp salt
2 cups milk
oil for frying
Stir together the matzo meal, sugar and salt. With a whisk, beat in the eggs and milk until thoroughly mixed.
Heat a small layer of oil over medium heat. Pour in the batter to make pancakes any size you'd like. Flip over once when bubbles appear and the edges are browned and dry. Cook until the other side browns. Add oil to the pan as needed.
Additional milk may need to be added to the batter from time to time to keep it from becoming too thick.
Serve with your favorite topping. I like maple syrup.
Enjoy and chag sameach!
* Correct touchstone won't load.