Passover cooking tips!!

[Henaynei]

Tips for Passover
by Norene Gilletz @
http://www.gourmania.com/articles/passover_tips.htm

Here's a handy list of Passover substitutions:

In baking, substitute 5/8 cup potato starch for 1 cup of flour, or
use 1 /2 cup matzo cake meal plus 1/4 to 1/3 cup of potato starch
instead of 1 cup of flour.

Ground almonds can also replace flour in cookies and cakes. Replace 1
tsp. vanilla extract with 1 tbsp. Passover liqueur. Artificial
vanilla extract is inferior in flavor.

Passover Icing Sugar: Process 1 cup granulated sugar with 1/2 tbsp.
potato starch on the Steel Blade for 2 to 3 minutes, until
pulverized. Texture will be grainier than icing sugar. Makes 1 cup
icing sugar.

Cookie Crumbs: Process Passover cookies such as egg kichel, mandel
bread or macaroons on the Steel Blade of your food processor. Use
quick on/off pulses to start, then process until fine. Use in cookie
crumb crusts and streusel toppings.

Almost Bread Crumbs: To make 1 cup of crumbs, process 3 cups mandlen
(1 3/4 oz. pkg. soup nuts) on the Steel Blade until fine, 15 to 20
seconds. Use in stuffing mixtures, to bread chicken or fish, or as a
topping for casseroles.

Passover Coating for Chicken or Fish: Instead of bread crumbs,
substitute "Almost Bread Crumbs," matzo meal, cake meal, potato
starch or finely ground nuts.

Matzo Meal: To make 1 cup of matzo meal, process 2 cups matzo farfel
or 3 matzos, broken up, on the Steel Blade until fine.

Instead of bread crumbs to bind burgers and meat loaves, substitute
matzo meal or finely grated potato. Process 1 medium potato on the
Steel Blade until fine, about 10 seconds. This amount is enough to
bind 2 lbs. of ground meat or poultry.

As a thickener for sauces and puddings, substitute 1 tbsp. potato
starch for 1 tbsp. cornstarch or 2 tbsp. flour.

PASSOVER COOKING TIPS

Leftovers? Try these quick budget-stretchers:

* Chop cooked chicken, turkey or brisket on the Steel Blade and use
as a filling for Passover Blintzes. Add sautéed veggies such as
onions, mushrooms and garlic to the poultry or meat mixture; season
with salt, pepper and basil.

* Chopped chicken or turkey can be combined with mayonnaise, minced
green onions, celery, salt and pepper to make a delicious chicken
salad. Serve on a bed of salad greens, matzos or on Passover bread
alternatives.

* Slice leftover cooked chicken and stir-fry with assorted veggies
(onions, mushrooms, celery, red &/or green peppers and minced garlic)
to make a delicious dinner. Season with salt and pepper. Add a
spoonful or two of Gold's duck sauce and a dash of ketchup or tomato
sauce; mix well.

MORE QUICK PASSOVER RECIPE IDEAS: ccc

Fish Delish!
Place each portion of fish on a separate piece of parchment paper,
then top with finely chopped onions, celery, mushrooms and zucchini.
Sprinkle with salt and pepper. Fold parchment in half, crimping the
edges to seal well. Microwave on High power, allowing 4 minutes per
lb. (Alternately, place parchment packets on a baking sheet and bake
in a preheated 400°F oven for 10 to 12 minutes, until paper is puffed
and slightly tinged with brown around the edges).

Vegetable Heaven:
Line 1 or 2 baking sheets with parchment paper. Arrange a mixture of
veggies (sliced onions, zucchini, yellow squash, red peppers, sliced
mushrooms and asparagus stalks, halved. Drizzle with olive oil, then
sprinkle with Kosher salt, freshly ground pepper and 3 to 4 cloves
crushed garlic. Bake at 400°F for 15 to 20 minutes, until tender and
golden.

Chocolate-Dipped Apricots:
Dip one end of dried apricots in melted semi-sweet chocolate or
chocolate chips. Then dip lightly in finely chopped walnuts or
almonds. Place on a parchment-lined baking sheet and chill until set.

Chocolate-Dipped Marshmallows:
Dip one end of Passover marshmallows in melted semi-sweet chocolate
or chocolate chips. Then dip in finely chopped Passover cereal. Place
on a parchment-lined baking sheet and chill until set. You can also
dip the other end of each marshmallow in chocolate and crushed
cereal, leaving a strip of marshmallow uncoated in the center. Easy
and delicious!

For more tips on cooking with parchment paper, read Norene's article,
Chefs Select Passover Secrets, at the Chefs Select Parchment Paper
site.

Check out our Holidays page for links to all the Kosher-for-Passover
recipes on gourmania.com

 

[Sephania]

Here is a recipe I developed last year

Egyptian Fried Fish

Fried Fish? No bread crumbs! What to do?

Matzah!

In Remembrance of our captivity in Egypt and the first Passover celebrated there comes this recipe, which is great to have on one of the intermediate days of Pesach.

Tilapia is readily available in the Major US markets today and is an inexpensive as well as tender and delicious fish. Being farm-raised it does not have a “fishy” flavor or odor either. A Middle Eastern fish it is found in the Nile in Egypt so would have been familiar to the Israelites during their captivity there. Today it can be found in the Galilee and the Jordon River in Israel as well.

This fish has become a popular menu item in Israel in the recent years, being served in the Israeli restaurants under the name of “St. Peter’s Fish”. It is believed that this was the type of fish that Peter caught in the Galilee that had a coin in it’s mouth when Yeshua was told by Peter that they needed to pay a tribute tax as if they were strangers. Not to offend them Yeshua told Peter (Kefa) to go to the sea and cast in his line and the first fish he hooked he would find enough money there to satisfy the collectors for both himself and Yeshua. Matthew 17:24-27

Modern day studies of this species found that this type of fish holds it’s young in its mouth to protect them when newly hatched, so is known to “hold things” which makes this a great possibility fitting the scriptures. This fish may also have been the one described as the “few small fishes” that Yeshua multiplied to feed the multitudes. So as you can see it is very Biblical and tasty as well!



One lb of Tilapia fillets

Light Virgin Olive oil

4-6 boards of Matzah

Lemon Dill seasoning or fish seasoning, or Dill and lemon zest

1-2 eggs, beaten with 1 tsp water and a shake or two of the fish seasoning.

Break up Matzah boards into small pieces; process in Food Processor until crumbly with 1 tbls of the fish seasoning. These will not be as small as breadcrumbs but it makes for a crispy coating. Pour out onto plate. You can do half at a time and replenish when needed. Pour out beaten egg onto another plate. Wash and pat dry with paper towel each fish fillet. Pour 2-3 tbsp of the olive oil into a fry pan and when the oil is ready dip each piece first in egg mixture, turning to coat each side and then the seasoned Matzah crumbs on both sides. Lay carefully into pan and fry ( moderate heat) on each side for about 2-3 on first side and 1-2 on second side. Fish should be lightly browned on each side. Do not burn or use too high heat. Add more oil for each new batch of fillets. Do not fry more than 3 at a time.

Serve with homemade tartar sauce ( Kosher for Passover Mayo and pickles adn a little horseradish), or a squeeze of lemon.

 

[Henaynei]

now I'm HUNGRY!!