Matzo brei, eggs scrambled with soft and crisp shards of matzo, cooked in lots of butter, is one of those perfect Passover foods. Some like it salty, some like it sweet. However you like to cook it, it’s a classic. It’s also one of Naama Shefi’s, culinary curator and food writer, favorite Passover dishes.
For our family seders, we actually grow and grind up our own, extra strong horseradish. Not just good for adding bite to gefilte fish or Hillel sandwiches, horseradish is great with brisket and other Ashkenazic seder staples. Read on to find out how Serious Eats‘ Max Falkowitz uses horseradish to spice up a traditional dish!
Matzo Pizza, Matzoh Pizza, Matzah Pizza!
It may seem like the simplest of snacks during Passover week, but why not get creative? Today, Alexa of the awesome Sustainable Pantry tells us how she likes to fancy up her matzo.
This week, we’re speaking to some of our favorite people about their Passover food memories.
We asked Jeff Orlick, Queens food lover, tour guide extraordinaire, and Queens Qustodian, to talk a little bit about Passover.
I try to get Mexi-creative during Passover, since my household happens to be both Jewish and Mexican. Leftover brisket from the seder translates perfectly to tacos and tostadas!
Duck isn’t the most common Passover dish, but we thought we’d give it a try along with one of our favorite recipes from the great Jerusalem cookbook. Baby kale salad with a citrusy dressing rounded it out.
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Our grandfather used to make the Gefilte Fish every year from a combination of Striped Bass and traditional fish such as Carp, Whitefish, and Pike. He would catch the bass himself off Montauk, NY and he’d buy the rest from the ultra orthodox fish monger in Kiryas Joel, in upstate NY. Since he died, we’ve taken over the tradition and inherited the industrial grade meat grinder he’d use on the fish. This year we made 16 lbs of the stuff, more than ever, to supply 2 large seder’s worth of people. We don’t have a freezer full of stripped bass, so we substituted Tilapia. We do have a great local fish store in our part of Brooklyn that can get us the fresh water fish. This is our third year of making the gefilte fish and we’ve learned that to preserve our marriage we should never again boil carp in the house. It’s strong stuff. Additionally, the winter was so cold that the lakes were still too frozen to catch enough whitefish, so this year we’ve got a 50% Pike and 50% Tilapia mixture.
The recipe is traditional eastern European and includes sugar in the fish stock, which makes it Polish. Russian style does not sweeten the stock.
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