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Pesach Cook-Along, Part 3

Whew. At 7:30, I had the soup on to finish cooking with the final garnish of carrots, celery, and dill. I made two different kinds of charoset, the red-brown mixture on the seder plate that symbolises the mortar the Jewish slaves were forced to use. I make the traditional Ashkenazi apple/walnut/cinnamon one; and also a Sephardic one with dates, figs, apricots, and pistachios.

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Later, I made mashed potatoes; a salad of roasted golden beets dressed with mint, roasted broccoli with walnuts, and salmon with herb vinaigrette. Everything could be made in advance, and either wrmed while we were going through the first part of the Seder, or gets served at room temperature.

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Salmon with Herb Vinaigrette

1. Make a herb vinaigrette. Whisk together a 1/2 tsp seedy dijon mustard, a finely diced shallot, 1/4 cup rice wine vinegar, a pinch of sugar to taste, and enough olive oil to make a dressing. Add generous amounts of chopped chives, parsley, dill, whatever herbs you like with salmon. You almost want a salsa verde-looking dressing. This may also be made in a food processor. Salt and pepper to taste.

3. Preheat oven to 325.

4. Cut salmon into serving-sived pieces. Place skin-down on an oiled baking sheet. Bake, checking after 10 minutes or so. The fish will be done before it flakes, so be careful to not overcook. (Mine took about 12 minutes for a thin piece. People's taste in doneness for salmon varies, so use your judgement).

5. Remove the fish. Lift the fish off the sheet,(leaving the skin behind) and arrange on a serving platter. If there is white residue, wipe it off. Spoon some of the vinaigrette over each piece, and chill. Let return to room temperature before serving, and drizzle on more vinaigrette.

Moroccan Meatballs

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Mashed Potatoes. To make ahead of time, make the mashed potatoes, and top with a thin layer of half and half to keep the top from drying out. Reheat in the micriwave, and stir completely.

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Roasted Broccoli with walnuts. I spread broccoli on an oiled baking sheet, and drizzle with more oil. Salt and pepper, and walnuts. It goes into a 450 oven for 10 minutes.

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Roasted Beet Salad. Rub golden beets with olive oil, and roast in a 400 oven for 40 minutes, until soft. Let cool, and peel. (the skins slip off easily). Slice and dress with oil, vinegar, fresh mint. Serve at room temperature.

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Sauteed Spinach

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Comments (3)

What a wonderful feast you have made!! Happy Passover (a little late). I hope everyone appreciated all of your hard work.

Barb Cabot:

Amy, I've just discovered your blog as I am following the Sunday Slow Bakers and came upon your entries.Wow you are some cook! All the food looks wonderful and what effort and love you put into the preparation. When I have more time I will read your archives. Thanks for the recipes. I'm happy to have found your blog! Happy celebrating!
Barb Cabot/slowtraveller

Amy, I just had to share that while in Guatemala, I met some fellow travelers from Israel. They were very impressed with my knowledge of Jewish holidays and foods - and it is mainly thanks to you and Kim! Having their roots in Libya and Iraq they were very happy when I said "well I hear Sephardi food is much better!"

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This page contains a single entry from the blog posted on April 19, 2008 4:20 PM.

The previous post in this blog was Pesach Cook-Along, Part 2.

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