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Jewish Journal

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passover

Michal Ansky celebrates spring’s bounty on Passover

Rob Eshman April 6, 2011

Here’s the first thing you notice about Michal Ansky: She’s beautiful. Tall, with long black hair and a strong, lean Israeli build. In the lobby of the Ritz-Carlton Marina del Rey, where we meet, people do double takes. She’s not quite famous here yet, though Fox TV selected Ansky from among all the cooking experts in the world to be one of three judges on its hit program, “MasterChef.” Padma Lakshmi, watch your back.

More cluck for your passover buck

Judy Zeidler April 6, 2011

I have always enjoyed researching and developing new dishes to serve during Passover, but have you ever heard of Mock Gefilte Fish? Because everyone loves chicken, I am constantly looking for new and different chicken dishes to prepare, and I find that each recipe has a story all its own.

Passover Argentina style

Judy Zeidler March 16, 2011

In Argentina, although Passover comes in the fall, the celebration is much like that observed by Jews in the United States, and the food is similar to Eastern European dishes, but with a South American flair. Argentina has a Jewish population of more than 250,000, making it the largest in Latin America. Their ancestors immigrated from Poland, Russia, Syria, Turkey and North Africa in the late 1800s and early 1900s. Most of the immigrants spoke Yiddish, formed settlements such as Moisés Ville and Villa Clara, and became gauchos (cowboys).

Matzoh Brittle [RECIPE]

Jewish Journal March 18, 2010

Line a cookie sheet with tin foil-shiny side down. Spray with cooking spray.\nFill cookie sheet with matzah.\n\nIn a pan, boil 1/2 cup of margarine or butter and 1 1/2 cups of brown sugar until caramelized\nPour over matzah. Bake at 350 degrees for 5 minutes.\n

Thinking Outside the Matzah Ball Box

Orit Arfa March 26, 2009

When the Israelites rushed out of Egypt, Pharaoh’s men on their heels, they hurriedly bundled their belongings, food included, to carry as much as they could on their backs and donkeys. Seeking to nourish themselves throughout their desert journey to the Promised Land, they rolled together unleavened bread crumbs, eggs and oil to create a round, nutritious finger food. They heated these in water jugs, along with chicken bone scraps, to preserve them and give them flavor. And that’s how matzah ball soup was born.

‘Power’ Brisket: Adding Barbecue Flavor for Pesach

Jewish Journal March 25, 2009

My friend called from New York the other day. He wanted to get my recipe for smoked barbecue brisket so that he could make it for Passover.\n\n“I’m really tired of bad brisket,” he said wearily.\n\n

RECIPE: “Power” BBQ Brisket

Jewish Journal March 25, 2009

Day 1: Prep time 30 minutes. Resting time 4-12 hours. Day 2: Prep time one hour. Cooking time approximately four hours. Resting time up to two hours.

Table for none?

Amy Klein May 2, 2008

In December 2006, the Prime Grill, a branch of the popular New York kosher steakhouse, opened its doors in Beverly Hills promising a new experience in kosher dining. But little more than a year after it opened, rumors spread that the luxurious restaurant on Rodeo Drive was about to close.

On the third night, the seder went green

Amy Klein April 11, 2008

Passover is also called the \”Holiday of Spring,\” a time when green symbolizes new life. The color also represents all things eco-friendly, which serves as the inspiration for this year\’s Workmen\’s Circle community seder.

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