MY seder dinner…

As promised, I’m going to go over what I’m preparing for my seder dinner. First off we start with the charoset! I use 2 cups chopped apples, 2 cups chopped walnuts, 2 teaspoons cinnamon, & 2 tablespoons sweet red wine all tossed into a food processor for about a minute and serve it on the table. It’s basic, but it gets the job done. Now, as for the MAIN dishes, I have several recipies. Let’s start with what I call TRUE Shephard’s Pie:

1/4 cup non-Dairy Kosher for Passover Margarine
1 cup pearl onions
2 pounds ground lamb, cooked & drained
1/4 cup Matzos Meal
2 cups Lamb broth
2 cups diced celery
2 cups sliced carrots
2 cups cooked peas
a pinch of thyme
a pinch of rosemary
4 cups mashed potatoes
4 tbsp corn starch

In a large saucepan, heat margarine and saute onions for 5 minutes.

Add lamb and sprinkle with matzos meal.

Blend in lamb broth and celery.

Stir over medium heat until bubbly and thickened, then let it simmer on low for about 5 minutes.

Mix in carrots, peas and the dry (Or fresh, if you have ’em!) herbs. At this point you canalso add in sone Kosher Salt and freshly-ground pepper for taste, if you want.

Pour the ENTINE mix into your standard casserole dish and set aside for a moment.

In a separate bowl, combine the mashed potatoes and the corn startch.

Next, take the potato mixture & spread it evenly over the nummy meat & veggie mixture.

Bake in a 375 degree oven for 35-40 minutes or until top is brown.

Next up, for those that don’t eat meat, I HAVE to have salmon. Now, I get Wild King Salmon, just because it has better flavor, in my opinion. Yes, some may disagree, but that’s because they’ve never COOKED it right! Here’s the EASY way to cook salmon:

Wild King Salmon

1 whole salmon fillet
1 lemon
Salt & pepper to taste
1 cup kosher white wine

Take a standard baking sheet and set it out.

Next, take a LONG piece of aluminum foil out, making sure it’s wide enough for your salmon filet AND to wrap it up.

Put the fillet on the pan and foil, skin side down.

Salt and pepper lightly, and then squeeze the fresh lemon over top (REALLY soak it, trust me).

Pour the wine over the salmon and wrap it up in the foil.

Bake the filet at 350 degrees F For about 20-30 minutes or until salmon flakes apart.

Trust me, this will come out with the BEST salmon you’ve ever eaten. Serve it with lemon wedges on the side, and your guests will be applauding you for years to come. Now, a CHEAT I’ve found for cooking salmon freaks some people out. Taking the filet, prepare it as usual. BUT, triple wrap it in foil so NOTHING can get at the lemon & wine-soaked salmon goodness. Then, toss it into your diswasher on the top rack with NOTHING ELSE, and just run your dishwasher for a cycle. Believe it or not, it’ll cook up just as if it were in the oven. Don’t ask how I found this out, but trust me in saying it works.

Now, next up, as our first side dish, we have steamed carrots. steamed carrots are pretty easy, to be honest. Just use 2 cups of baby carrots and microwav them in a covered glass dish with 1/2 cup of water for about 10 minutes. When done, drain the remaining water and top the carrots with cinnamon. Tres’ delish! Now, for a bit of a dessert, I also offer Candied Yams:

Candied Yams

6 sweet potatoes
1/2 cup Dairy-free Kosher for Passover margarine
1 cup brown sugar
2 tbs. vanilla extract
1/4 cup water

Preheat oven to 350°.

Boil potatoes in skins until about half done.

Drain water from potatoes , remove skins, & cut in lengthwise slices.

Place slices in a greased baking dish & dot with margarine.

Make a syrup by boiling together brown sugar, water, & vanilla.

Pour over potato slices.

Bake 45-50 minutes, basting frequently with the syrup – cooking until the potatoes are transparent.

I also reccomend a nice salad and of COURSE Matzos Ball Soup, which we covered in a previous article. Let’s see… That’s about it for this year’s cooking plans. I hope my tidbits on cooking helped, have a good Passover, stock up on Matzos, and of COURSE Shalom and Good Cooking!

Advertisements

April 10, 2006. dessert, recipes, salad, seder, side dishes.

One Comment

  1. Roz Lang replied:

    Your shephard’s pie recipe looks wonderful, but I was startled to see corn starch in a Pesach recipe. If you are Ashkenazi, corn in any form is verboten on Passover, I’m afraid. Potato starch, which we have lots of around the house at Pesach, would have to substituted. Of course, Sephardic Jews get to eat corn, lentils, rice, etc. with no problem. I plan to try the recipe (with potato starch) this Pesach. Happy Thanksgiving!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback URI

%d bloggers like this: