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
atasteofpesach@gmail.com.
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!
Pulled Brisket
Pulled Brisket
serves 6 to 8
INGREDIENTS:
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
INSTRUCTIONS:
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
Serves 8
INGREDIENTS:
1 large sweet potato
¾ cup oil for frying
salad
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
dressing
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.
Thank you for a great interview!
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