I’m sure that if I were to take a poll, I’d find that eight of 10 homes will be serving the ubiquitous “brisket meal” at their seder.
Listen, I’m not quibbling about brisket. I love the juicy tender cut of meat as much as the next person. But how many nights can you eat it?
I adore short ribs. It’s not an expensive cut of meat, but its flavourful, succulent, easy to prepare, can easily be reheated, and there’s no slicing!
Matzo meal is Passover’s secret weapon. You will find it secretly lurking in most recipes. In the short rib recipe below, matzo meal substitutes for flour.
A new ingredient I have introduced to my repertoire is the shallot. Not to be confused with an onion, the shallot is smaller with a reddish skin. Once peeled, it divides into cloves like garlic. It’s sweet and not as pungent as an onion. Chop off the shallot’s ends and peel the outer skin. The kugel recipe containing shallots makes two 9” x 13” dishes. And when can’t you use an extra kugel?
Beef Short Ribs
10 short ribs
2 cups matzo meal
1/2 cup oil
1/2 cup Glick’s teriyaki sauce
1 cup Gefen barbecue sauce
1 cup Gefen steak sauce
Process the matzo meal until very fine.
Dredge the ribs in the matzo meal and sauté on each side for 2 minutes.
Place ribs in a roasting pan.
Mix all the sauces together and pour over the meat. Seal the pan well with aluminum foil and roast covered at 350 F for 3 hours.
May be made the day ahead and reheated.
1 cup oil
4 shallots sliced thinly
5 lbs. peeled and grated potatoes
1 large onion grated
1/3 cup potato starch
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
5 eggs beaten
2 egg yolks beaten
1/2 cup olive oil
1 cup boiling water
Fry the shallots in the cup of oil until golden. Drain and reserve oil.
After grating the potatoes, squeeze out the liquid.
Place the grated potatoes in a bowl and add the grated onion, potato starch, salt, pepper and cinnamon. Stir in the eggs, the egg yolks, oil and boiling water. Mix in the fried shallots.
Heat two 9” x 11” Pyrex dishes in a 450 F oven. Add 2 tablespoons of the reserved shallot oil to each pan and heat in oven until oil is hot. Add potato mixture to each pan. Lower oven temp to 375 F and bake 40 minutes.
Broil the kugels 2 minutes, then let stand 20 minutes to cool before cutting.
Chocolate Fudge Cookies
2 3/4 cups walnut halves (toasted and chopped finely)
3 cups icing sugar (Gefen confectioner’s sugar)
1/2 cup + 3 tablespoons cocoa
|1/4 teaspoon salt
4 extra large egg whites
1 tablespoon vanilla
Preheat oven to 350 F.
Line 2 baking sheets with parchment paper.
Place 2 racks in the oven, one upper and one lower.
Whisk together the sugar, cocoa and salt
Add toasted walnuts.
Add egg whites and vanilla and beat in mix master until batter is moist. Do not overbeat.
Drop mounds of batter onto cookie sheets. Place one sheet on each of the racks positioned in oven.
Bake 20 minutes until glossy.
Shift pans halfway through baking.
Cool and store in a container.