Great Sites for Pesach recipes:
Vegetarian:
Jewish Food List - the great list has a great section on Pesach. These are the ones that have been tried and tested. The notes
from the poster of the recipe is very helpful.
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MATZOH BALL SOUP
- 2 1/2 pounds chicken
- 1 large onion, studded with 3 cloves
- 2 carrots, quartered
- 2 small stal celery, cut into 3-inch pieces
- 2 small leeks, split lengthwise
- 1 parsley root, trimmed
- 2 parsnips, quartered
- 1 sprig fresh thyme or 1 teaspoon dried
- 6 parsley sprigs
- Salt to taste
FOR THE MATZAH BALLS:
- 2 large eggs, beaten lightly
- 3 tablespoons seltzer
- 2 tablespoons rendered chicken fat, melted
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup Matzoh Meal
Place chicken in a large soup pot. Cover with water and bring to a boil. Lower the heat to a simmer and skim as needed.
Simmer 10 minutes and add vegetables and herbs. Bring back to a boil and simmer partially covered, for 1- 1/2 hours. Strain,
removing fat from surface, and reduce to 6 cups, to concentrate flavor.
In a bowl mix the eggs, seltzer, chicken fat, salt and pepper. Gradually stir in the matzoh meal until everything is well
combined. Chill, covered, in the refrigerator for at least 4 hours and up to 8 hours.
Bring a pot of salted water to a boil and using cool, wet hands, shape the matzoh mixture into eight balls about 1- 1/2
inches in diameter. Reduce the heat to simmering and gently add the matzoh balls. Cover the pot and poach the matzoh balls
in the barely simmering water for 25 minutes.
Add matzoh balls to soup and serve.
From: Barbara Leass (bgl@leass.PCC.COM)
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BASIC BRISKET
3 large onions, coarsely chopped
2 large garlic cloves, smashed
2 large carrots diced, optional
6 oz. mushrooms,
chopped
1 5-7 lb. brisket, trimmed of fat
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1 tsp. granulated
garlic
1 tsp. Hungarian paprika
6 oz. can tomato paste
1 bay leaf
 Special Equipment: Large roasting pan with a tight-fitting cover or aluminum foil
Preheat oven to 350. Place chopped onions, smashed garlic,
carrots, and mushrooms in the bottom of the roasting pan. Place the brisket fat side down on top of the vegetables. Sprinkle
half the salt, pepper, granulated garlic, and paprika on the brisket. Turn it over and sprinkle with the remaining half of
the spices. Spread the tomato paste all over the top of the brisket.
Fill the can with water and pour it into the pan. Add the bay leaf, cover, and set in the preheated oven.
After two hours of cooking, remove the brisket
from oven, let cool slightly and transfer to a cutting board. Now you can trim away the fat. Slice the brisket less than 1/4
inch thick on the diagonal across the grain. Return the slices to the cooking juice. Once all of the brisket is sliced, recover
the roasting pan and return to the oven for another 11/2 to 2 hours or until meat is easily cut with fork. Remove from oven
and cool to room temperature in gravy. Makes 10 to 15 servings with plenty of leftovers.
A bissel advice: Store the brisket in the gravy in the refrigerator for up to five days or freeze. Reheat
covered in a 325-degree oven for 30 to 45 minutes, or until heated through.
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