A Taste of Pesach: 3 Choice Recipes.
Celebrate Passover with a delicious collection of family favorite recipes.
I tried this recipe for our tasting party and while it looked beautiful, the taste fell a little flat. I made it again for our photo shoot, tweaking the seasonings and using fresh baby spinach leaves, and voila! Beautiful and delicious.
- 4 large Yukon gold potatoes
- 2 teaspoons salt
- 1/8 teaspoon pepper
- 2 eggs, beaten
- 4 teaspoons oil
- 2 Tablespoons olive oil
- 2 onions, diced
- 16 ounces fresh baby spinach leaves OR frozen spinach
- 2 cloves garlic, crushed
- salt, to taste
- pepper, to taste
- 1 egg, lightly beaten
Preheat oven to 400°F.
Prepare the potato nests: Using a food processor fitted with the shredding blade, shred potatoes into “strings.” Add salt, pepper, eggs, and oil, and then let rest in a colander set over a bowl to drain for 20 minutes.
Meanwhile, prepare the spinach filling: Heat oil in a skillet over medium-high heat. Add onions; sauté until translucent but not brown. Add spinach and garlic; sauté until spinach is wilted, about 5 minutes. Stir in seasonings and beaten egg.
Generously coat a muffin pan with nonstick cooking spray. Add potato mixture to each muffin cup, pressing it against the bottom and up the sides.
Bake for 15 minutes, until slightly browned.
Remove from oven; fill each nest with spinach mixture. Bake for 10 minutes.
To serve, loosen the edges of each nest with a narrow metal spatula or butter knife; unmold onto individual plates or a platter.
Yields 8 nests
CITRUS SEA BASS
The stunning presentation is part of this sea bass recipe. When eaten together, the citrus fruits and avocado complement the subtle flavors of the fish. The bonus is that its beauty will surely enhance your Yom Tov table. Easy to prepare and always gourmet, this is a must on your menu this year.
- 2 oranges
- 2 pink grapefruits
- salt, to taste
- pepper, to taste
- 4 (6-ounce) skinless sea bass fillets
- 1 Tablespoon oil
- 1 avocado, diced just before serving
- 4 Tablespoons avocado oil
- Preheat oven to 450°F.
- Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl.
- Squeeze juices from membranes into the bowl; discard membranes. Drain fruit, reserving ½ cup fruit juices. Return the ½ cup of reserved juice to the bowl with fruit.
- Season fillets with salt and pepper. Heat oil in a large skillet over high heat. Add fish; cook until golden brown and releases easily from pan, 6-8 minutes.
- Transfer fish gently to a 9 x 13” pan, cooked side up. Bake until just opaque in the center, 5-10 minutes.
- Divide fruit and avocado between individual plates; top each with a sea bass fillet. Spoon 2 tablespoons citrus juices and 1 tablespoon avocado oil over the fish and fruit on each plate.
Yields 4 servings
When you get tired of lugging bulky matzo boxes around on Chol HaMoed, these rolls(!) are a welcome change. Or try them for a more substantial breakfast – they taste great with raspberry jam or as an accompaniment to scrambled eggs.
- ½ cup oil
- 1 cup water
- 2 cups matzo meal
- 1 Tablespoon sugar
- 1 teaspoon salt
- 4 eggs
Bring water and oil to a boil in a medium pot.
In a bowl, combine matzo meal, sugar and salt. Add to pot. Beat rapidly over low heat until mixture leaves the sides of the pot and forms a ball.
Remove from heat and cool for 15 minutes.
Preheat oven to 375°F. Coat a baking sheet well with nonstick cooking spray or coat with oil.
Add eggs to pot, one at a time, beating well after each addition, making sure batter is thick and smooth. Shape into 8 balls and place on prepared baking sheet.
Bake for 45 minutes - 1 hour, or until golden.