The cook is complied from several authors and I recently had the opportunity to interview them.
What made you decide to write a Passover cookbook?
This cookbook is actually the culmination of a series of pamphlets that we have been mailing out for the last 6 years as a fundraiser for a boys yeshiva - Yeshiva Meon Hatorah. We have over 10,000 loyal followers (read: repeat donors), and we get lots and lots of positive feedback each year on the pamphlets, along with requests to compile them into a book.
We put together the best recipes from the mailings, added another 20 recipes - and developed the book in conjunction with Artscroll/Mesorah. Those who enjoy the book can join our pamphlet mailing list by submitting their name and address to firstname.lastname@example.org.
What sets this cookbook apart from other Passover cookbooks?
A few things:
For one - we did the book as a fundraiser for a charity, so people can feel good when they buy the book that they are supporting Jewish education!
Also, we prepared this as a group of six friends, so the recipes have very broad appeal - all recipes had to pass a rigorous vetting process with a lot of vocal naysayers!
Every recipe is accompanied by a full color photo. The food was cooked by us - regular women, in home kitchens - so you can be pretty sure that the food that you prepare will look just like the picture.
The layout is super-clear and very readable.
We've sprinkled notes that we've received from our loyal followers throughout the book, so that readers can see what others have enjoyed.
What's your favorite recipe(s)?
Hard to choose - I love: crinkle cookies, pulled brisket, apple-strawberry crumble, seared tuna, tangy English ribs, biscotti, glazed pastrami.
If I only make one, which recipe should I make for my Seder?
That's hard, because I would say the balsamic roast (we ALL love it), but we don't traditionally serve roasted meat at the Seder, so maybe try the English Ribs instead. The Meringue Layer Cake is a showstopper!
serves 6 to 8
1 (3-4 pound) second cut brisket
1 Tbsp prepared horseradish
1 Tbsp imitation mustard
½-1 cup ketchup, to taste
1 cup water
2 tsp garlic, chopped
¼ cup brown sugar
¼ cup vinegar
salt, to taste
pepper, to taste
1. Preheat oven to 425°F.
2. Combine remaining ingredients in a 4-quart saucepan and cook over low heat for 10 minutes, stirring occasionally.
3. Place brisket into a roasting pan; pour sauce over meat in pan. Cover and seal pan tightly. Bake for 15 minutes.
4. Reduce oven temperature to 200°F. Bake overnight or at least 6 hours. Remove pan from oven and set aside until cool enough to handle. Wearing disposable gloves if desired, remove fat from meat and discard.
5. Use two forks to shred the meat. Rewarm in sauce.
6. For a great variation of this recipe, make crepes (Perfect Pesach Lukshen, page 54) and fill with pulled brisket.
Sweet Potato Crisps Salad
1 large sweet potato
¾ cup oil for frying
1 (8-ounce) bag Romaine lettuce
½ red pepper, sliced into strips
½ yellow pepper, sliced into strips
1 (8-ounce) can hearts of palm, drained
1 small red onion, diced
½ cup olive oil
1/3 cup vinegar
½ cup sugar
3 cloves garlic, crushed
1 tsp imitation mustard
1. Prepare sweet potato crisps: Peel sweet potato. Using a vegetable peeler, continue to peel wide paper-thin strips of sweet potato.
2. Heat oil in a deep skillet. When oil is hot, add sweet potato strips a few at a time. When golden and crispy (about 5-7 minutes) remove with a slotted spoon. Can be made a few days in advance; store in an airtight container at room temperature.
3. Prepare the dressing: Place dressing ingredients in a small container. Shake to combine.
4. Assemble salad: Combine salad ingredients in a large bowl. Toss with dressing. Place sweet potatoes on top right before serving.