Get Your Paws on the Ultimate Secret to Max Greenfield's Love for Cooking and Dogs!
4 min read
4 min read
Why not try something new this year.
This innovative Pesach menu comes courtesy of my friend Dana Slatkin, a professionally trained chef and wonderful hostess. Dana made this menu dairy. The suggestion of substituting margarine for butter in the souffles is mine and so is the responsibility for the outcome!
Butternut Squash Soup with Ginger
(12 one-cup servings)
A departure from the predictable Passover matzahh ball soup. Try using different kinds of squashes and/or carrots.
4 butternut squash (about 8 pounds total), halved lengthwise, seeded
4 tablespoons cottonseed oil
4 cups thinly sliced onion
2 tablespoons golden brown sugar
4 Tbsp. minced fresh ginger
4 garlic cloves, coarsely chopped
1 cinnamon stick
10 cups (2- 1/2 quarts or more) cold vegetable broth or water
Salt and pepper to taste
Roman Lasagna
(8 -10 servings)
This is a beautiful Sephardic layered vegetable dish that can be made with meat, or as a vegetable side dish to serve at your Seder.
6 matzahs
1-cup olive oil
1 lb. ground beef (to make it vegetarian leave out the meat)
Salt and freshly ground pepper to taste
1 1/2 lbs. onions, thinly sliced
2 cans artichoke hearts
6 cloves garlic
3/4 tsp. minced rosemary, or 1 tsp. dried
3/4 tsp. minced sage, or 1 tsp. dried
1 lb. fresh spinach, cleaned, stemmed, and steamed, then squeezed dry
1/2 tsp. nutmeg
1 lb. mushrooms, sliced
6 large eggs
3 lemons, juiced (or 1/2 cup juice)
1-cup pareve beef or vegetable broth
Roasted peppers
Green Salad
2 pounds mixed greens (mache, mesculun, romaine)
Olive Oil
Lemon Juice
Kosher Salad
Combine olive oil, lemon juice and salt. Toss greens lightly with dressing immediately before serving.
Perfect Chocolate Soufflé
7 ounces bittersweet chocolate
Butter (or margarine) and sugar for coating pans
1-3/4 sticks unsalted butter (use margarine if you want to make it pareve)
5 large eggs, separated
1-tablespoon imitation vanilla extract or vanillin sugar
3/4 cup white sugar
Pinch salt
2 tablespoons cocoa powder
Preheat oven to 350 degrees. Prepare souffle dishes by brushing them with melted butter (or margarine) and coating them with sugar. Melt chocolate and butter together over a double boiler until melted. Cool. Transfer to a medium sized bowl and whisk in egg yolks and vanilla. Sift in sugar, salt and cocoa powder while continuing to whisk. Whip egg whites to soft peaks in a separate bowl. Fold 1/3 into chocolate mixture, then follow with rest of whites. Pour into prepared souffle dishes. Bake 30 minutes on lower rack of oven. Enjoy. Can with serves with raspberry sauce, whipped cream or ice cream.
For more great Passover recipes, check out aish.com's Gourmet Passover Cooking site!