Category Archives: Passover Recipes

Chicken Marbella–perfect for Passover

This recipe is my “go to” chicken. I’ve made it almost every Passover since I found it. The original recipe is from the”Silver Palate” cookbook. It was many winters ago that I first had it at my friend Susan’s house.  It has been a staple on my holiday table ever since. Not to say that it is not a recipe for every other day of the year and week, because it’s perfect for anytime. There is also the Brisket recipe that I posted during Rosh Hashana which is on the website, as well as the Honey Roasted Chicken, and Meatballs which all work well for this holiday. I usually make the Chicken Marbella and the meatballs as another dish.

Enjoy!

*The key to this recipe is the overnight marination, which is essential to the moistness of the chicken.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large.

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more–If I am having a small gathering I cut this recipe in 1/2

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

You don’t have to be Jewish to love Matzo Brei

It’s all about the Matzo. Matzo and Eggs or so it seems. I always loved Matzo Brei since I’m a little girl, and I always wondered why it is that we only eat this delicious concoction during Passover.  It’s such a delicious treat why don’t we eat it more often? In our house we usually eat it till the matzo runs out. Usually for the week of Passover, then we stop. It’s so good. Everyone has their own little special spin on it.  Before I met Joel I always ate my matzo brei sweet with maple syrup sort of a matzo french toast. Joel loves it crispy and salty with a lot of pepper and since I know him he always asks for it this way. I sort of grew to love it this way as well. What’s not to love?  You definitely don’t have to be Jewish to love Matzo Brei. This is how we make it around our house.

Ingredients:

*serves 2 just barely (can and should be doubled)

3 Sheets of Matzo broken into little pieces

2 Large Eggs

Salt and Pepper

2 Tablespoons Vegetable Oil

Directions:

Break the matzo into little pieces and place in a bowl. Cover with very hot water from tap. Let it stand for a couple of minutes, and then drain it. ( I usually put a plate over bowl and pour out all the water) Beat Eggs in another bowl, season with salt and pepper. Use your own discretion here, Joel likes it with a lot of salt and pepper. Combine the eggs with the drained Matzo till a batter forms. Heat the vegetable oil in a large frying pan over medium -high heat. I add the matzo mixture and start to fry it up scrambling it as I go, we like it in little pieces. ( you can make this batter into small pancakes as well and just fry up until golden brown) I cook it till it is all fryed up and crispy. It should cook up pretty quickly if the oil is hot enough. You can serve it with less salt and pepper and put jam on the side, maple syrup on it, cinnamon , whatever you like! Matzo Brei is awesome even when you feel like you can’t face another piece of matzo.

Grandma Regina’s Farfel for Passover

DSCN2696DSCN2700I must preface this with the fact that anyone who’s ever had this farfel dish loves it. It is steeped in tradition, it was made absolutely the best by my Grandma Regina, and only seconded by my mother (G’ma Millie). It is a very tricky dish to make, and after many failed attempts, I figured out that doubling it doesn’t work, and you must let it dry out!!! It should probably sit out to dry for at least 2 hours. I know this sounds crazy, but it’s true. Of course, G’ma Regina never wrote a single thing down, so you’ll be winging the spices and the oil, because I always do. It’s not the healthiest thing in the world, but it’s so delish and we only  make it but once a year. When I was little I couldn’t wait to have it at my grandparents’ house. We looked forward to it every year at Seder. It’s no surprise that it’s Joel’s favorite. He remembers my grandmother’s and that’s a tough act to follow even after all these years.  It’s tradition in our house to always have it on Passover, and what better way to remember Grandma Regina. There is no better legacy to a great cook than a well cooked farfel.

Ingredients:

1 1/2 canisters matzoh farfel

1 lb. mushrooms, sliced (regular white mushrooms)

2 spanish onions, peeled and sliced thinly

Vegetable oil

Kosher salt (app. 1 tablespoon)

Freshly ground black pepper (app. 1/2 tablespoon)

1 tablespoon garlic powder (every year I guess this amount. If you’d like, you can also use fresh garlic, and then it would probably be approx. 2 minced cloves.)

Paprika (get some good paprika here and use a good dash for color)

6 eggs

Directions:

Beat eggs with spices (the paprika will add a red color). Coat the farfel with the egg mixture. Add oil to a large heavy skillet, about 1/4 inch deep, and heat over medium-high flame. Toss farfel in the hot oil, and coat well; farfel should brown a little bit. (Don’t burn.) Then add water to just cover the farfel, bring to a boil, then simmer until water dissolves. After the water is all gone I turn the flame off and just let it sit there and dry out. I cannot emphasize enough how important this step is. Go out and do something else, and come back to it.

Meanwhile, in a separate pan, saute the mushrooms and onions with salt and pepper and a dash of paprika here as well.  The farfel is very bland and you’ll need the salt and pepper. Put this in a container ’til you’re ready to use it. You will eventually add it to dried out farfel. When farfel is completely dried out (at least 2 hours), add the mushroom and onion mixture to it. Taste for salt and pepper. Mix well and bake in a Pyrex dish at 375 degrees for about  1 – 1/2 hours. You want it to get crispy. If it’s too dry, add a little more oil to baking dish. Stir it often–you’ll have to open oven a few times and stir. Your house will smell great while making this. My family likes this on the crispy side, so I let it cook for a long time, but you’ll be able to tell when it’s done–it will be bubbly and crispy! Enjoy and good luck!

Homemade Chicken Soup – anytime and with not so homemade matzo balls

IMG_4514This is my homemade chicken soup recipe which is already posted on my blog as Homemade Chicken Soup which is great to have anytime and is what I add my not so homemade matzo balls to during Passover. I couldn’t re-blog it again so I decided to just re-write it. I would recommend making this at least a day ahead of using, and you can certainly make ahead and freeze till you’ll want to use it.

If you put Passover into Search Box this and other Holiday recipes should come up.

Ingredients:

For Chicken Stock:

1 5 lb. organic roasting chicken ( I don’t use the insides)

1 package of chicken wings ( this was suggested to me a long time ago by my BFF Karyn and she was oh so right. It will add some fat, which translates into a whole lotta flavor , and you will skim off the fat anyway.  Thanks again Karyn.

1 large, yellow Spanish onion, unpeeled and quartered

a big bunch of fresh dill

4 celery stalks with leaves and cut into thirds

4 carrots, unpeeled and halved

a bunch of flat-leaf parsley

a bunch of fresh thyme

1 head of garlic, cut in half cross-wise ( skin and all)

2 tbsp. kosher salt

2 tsp. whole black peppercorns

Directions for Soup:

I place the chicken , chicken wings, onion, carrots, celery, all the herbs, garlic, salt and pepper in as large a stockpot as I can find, I actually have a 16-20 qt. stockpot that I use. Add cold water to cover chicken by at least 2″ above the chicken but not to the top of the pot because it will boil over (very messy) . Bring to a boil and then simmer, uncovered for about 3 hours. I skim the soup for the first 1/2 hour or so after that you shouldn’t have much more. I remove the chicken from the broth after an hour or so, because it is cooked and it will taste like a rubber chicken if you plan on eating it. Sometimes I like to shred it and return it to the soup. If you are not using the chicken ( a waste of a good chicken ) you can just leave it in the water for as long as you’d like, it will fall apart in there. I leave the wings in and discard them after about 3 hours. After letting soup simmer on stove top for about 3 hours all together, I let it cool down significantly first, strain all of the soup in a large colander, discard all remnants, fill my containers and put in the fridge. The next day, I skim off any noticeable fat that has risen to the top and make my matzo balls. (see recipe below)

*you can also make chicken salad from this chicken , go to my curry chicken salad recipe on cookingwithcandi.comPicture 001Picture 005

Matzo Balls:

This has always been my little secret to great matzo balls. I own it, after years of making matzo balls from scratch, my Mother ( yes, my Mother the cook) turned me on to Manischewitz boxed matzo ball mix! It just wasn’t worth the time spent, the balls weren’t as consistent as I would have liked, whereas these are always perfection every time! Light and fluffy and everyone always loves them, and asks for recipe . No sinkers here!

I follow the directions on the box carefully. They sell just the mix in a box. You will need vegetable oil and 2 eggs per box. I do add a little piece of dill inside each ball, but that’s it! Now my secret is out, sometimes this is really the only way to roll. It saves time and ingredients, and they are really good. No MSG or trans-fats either, so make the homemade soup, cheat with the balls and enjoy. There is no substitute for homemade chicken soup , though.

*when not observing Passover, this soup is delicious with noodles

Un-Stuffed Cabbage

photo 3 (4)photo 2 (2)photo 3 (4)photo 3 (5)photo 4 (3)photo 2I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me.  I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to you. I wouldn’t do all chicken because it might be a bit dry, you can definitely make this with turkey but use dark meat turkey or the balls will also be very dry. You can also make this ahead for the holidays which is always a very good thing and feel free to freeze it.  This is the original recipe , adjust amounts for how much you’re making. I made 2 lbs. of meat but made full sauce as I was testing it out. You’ll want to use a large pot for this recipe. Enjoy!

This will be on our Rosh Hashana and Passover menu this year with raisins and meat , sweet and sour, oh so perfect!

Ingredients:

Meat

3 lbs. ground meat– I used chicken and beef (dark meat turkey is best here) white meat turkey tends to be very dry. Mixed with beef it’s fine but if using alone you’ll need to use dark meat ground turkey.

2 large eggs, lightly beaten. Use room temperature eggs they work best.*see my post about eggs–a little note on my blog.

3/4 cup uncooked long grain white rice, for Passover use matzoh meal and omit the rice

1/4 cup water

1 onion finely chopped

Kosher Salt to taste–app. 1/2 to 1 tablespoon

Pepper to taste–app. 10 grinds on a pepper mill, or app. 1/4 of a tablespoon

*garlic powder if you like

Sauce:

2 packages of shredded cabbage, probably about 1 head of cabbage finely shredded, no need to do it when you can buy it pre-shredded (not red cabbage)

1 Tablespoon Vegetable Oil

Kosher Salt to taste ( app. 1/2 tablespoon)

1 1/2 tablespoons Kosher Salt

1 1/2 cups tomato juice

4 8 ounce cans tomato sauce ( or 32 ounces)

1/2 cup brown sugar ( use whichever brown sugar you have in house , it won’t make a difference. Light or Dark, I actually used dark.

1 cup sugar

3 lemons squeezed , I got about 1/2 cup , they were smallish lemons

1/2 cup raisins

Directions:

In a large mixing bowl combine the meat, eggs, water, rice and onions. Season with Salt and Pepper , and if you like garlic powder. Gently mix by hand, and I do mean gently, if you over do it the meat will be like concrete. Set aside.

Heat the oil in a large pot over medium heat. Add the shredded cabbage and about 1/2 tablespoon of kosher salt. Simmer for 10 minutes. Add the tomato juice, tomato sauce, brown sugar, sugar, lemon juice and the raisins. Stir till well combined and continue cooking sauce at simmer setting.

Gently form meatballs out of the meat mixture, I made a rather nice size meatball, not too large and not too small. Make whatever size you’d like. Just do not over-handle the meat because it will cause meat to toughen. Add to cabbage mixture, just drop into the hot sauce and do not stir, you can pile them on top of one another because they will cook down.

I left it to simmer for about 1 1/2 hours . I didn’t touch the meat balls for at least the first 1/2 hour, you’ll want them to cook through and form into nice balls before you stir, so just leave them to cook. After the first 1/2 hour or so you can gently stir and move the meatballs around. They don’t require a lot of stirring around .

This dish brought back memories of my childhood and was a most satisfying main dish.

My Favorite Macaroons–Traditional Style for Passover

photo 5 (40)I am not sure why I only make these macaroons during Passover. They are definitely my favorites; they are very easy to make, look totally professional, and are the Passover cookie in my book. These can be made ahead of time and stored. I usually make a few days before the Seder because I dip them in melted chocolate (just the tops). You don’t have to dip, you can leave plain. I dip up to 1/2 the macaroon in the chocolate. They are sweet and crunchy on the outside, and moist and chewy on the inside. After Passover, if there are any left over, I freeze them. Cannot have them lying around. Of course you may make these any time of year…they are always welcome on the menu.

*When dipping, just turn macaroon upside down (with peaked part into the chocolate). I usually go just a bit more than the top (probably 1/2 the macaroon into the chocolate). Use as much or as little as you like.

*just a little note, silpat is awesome to use for this recipe instead of parchment paper. You must cool completely before trying to lift off the paper. Also before you dip into chocolate I like to cool down completely.

Ingredients:

3  large egg whites (When I bake, I always leave eggs out so that they are at room temp.)

1/2  cup sugar

1/4 teaspoon salt

1 package (14 oz.) sweetened, flaked coconut ( I like this Angel Flake Baker’s Brand, but they’re all fine)

*1 package semi-sweet chocolate chips (You can really use any semi-sweet chocolate to melt. It’s just easy with the chips.)

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper (you can use non stick cooking spray, like Pam, but I just line with parchment, which works really well).

In a large bowl, whisk together egg whites, sugar and salt until frothy. With a fork, stir in coconut until moistened.

Using a level tablespoon (measuring ones are perfect), pack the mixture into the spoon, so all macaroons are equal size. Drop mixture onto prepared sheet (cookies will not spread). Bake until golden brown, about 25 – 30 minutes. Towards the end, check on them to be sure they don’t burn. I make a little peak with my fingers on the cookies before I bake them (this makes for easier dipping).

*To melt chocolate on stove top: I bring a small saucepan of water to a rolling boil, and on top of it put a small stainless (oven proof) bowl filled with the chocolate.( works like a double boiler if you don’t have one) When it completely melts, take off heat. Once macaroons are completely cool, you can dip the tops. Just make sure chocolate and macaroons are cooled off first. Just dip top of cookie in chocolate and place on a plate to cool. When I am all done, I refrigerate the macaroons to set the chocolate. You can leave in fridge until you are ready to serve and take out with enough time to bring to room temp. Before serving, I usually use a cool cookie sheet with parchment paper to cool off cookies once they’ve been dipped.

*should yield about 20 – 25 cookies. You can double if you’d like.

Passover Popovers

Super easy , super light and delicious. Give this one a try. These are delicious during Passover with some preserves for Breakfast as well as with your Seder Meal. Enjoy and Happy Passover Cooking from my kitchen to yours. I used a muffin tin and it worked out perfectly. Bake these light airy treats for your Seder to rave reviews. One per person is perfect , this recipe yielded 9 popovers. photo20130321-113701.jpg photo

Ingredients:

1 cup cake meal

4 eggs — always work with room temperature eggs unless otherwise stated for best results

1 tsp. salt

1 Tbsp. sugar

1 cup water

1/2 cup peanut oil

Directions:

Preheat oven to 400 degrees.

Mix the cake meal, salt and sugar in a bowl.

Bring oil and water to a boil, add cake meal mixture and remove from stove.

Beat in one egg at a time and mix a lot. It will be thick.

Allow to stand for 15 minutes.

Drop into a well-greased muffin or popover tin using a tablespoon to 3/4 full. I spray with cooking spray . I used a Canola Oil baking spray, or lightly grease pan with canola oil.

Bake at 400 degrees for 35 minutes till medium golden brown. I placed pan in the center of the oven .

Warm before serving if desired.

 

 

 

 

 

 

 

Peach Farfel for Passover – crowd favorite

I believe my friend Audrey gave this recipe to me originally many years ago.  It has been on our Passover table ever since. Actually a few years back  I had thought I had it scanned into my computer (under Passover Recipes) and I couldn’t find it. Lucky for me, I know my friend Carol always makes it and her family loves it, so here it is. With 2 weeks to go till Passover I am going to try to post as many Passover Recipes as possible . This one is really a winner! Remember to read recipes through before making them, familiarize yourself with the recipe, the method, and the ingredients. This will help you when you go to actually make a recipe.
Recipes tend to spread out to a wide group of people, so they usually don’t get lost. Sort of the reasoning behind this website as I will now have all my recipes under one tidy little roof ! Enjoy this one; it is sweet and makes for a delicious side dish with poultry or beef. This has always been a crowd pleaser. I know, the amount of eggs is obscene on this holiday! This one has 7 eggs in it!!!!!

Ingredients:

1 box matzoh farfel (I think it’s in a canister now only)

2 15 oz. cans sliced peaches

7 eggs

2 cups sugar

1 tsp. salt

2 sticks margarine, melted

2 tsp. vanilla

4 cups hot water

Directions:

Preheat oven to 350 degrees.

Place dry farfel in a bowl, then pour hot water over it. Let stand until absorbed.

In a separate bowl, combine eggs, syrup from peaches, salt, sugar, margarine, and vanilla. Add farfel and combine well. In a well sprayed 9 x 12 baking dish, pour 1/2 the mixture, then arrange a layer of peaches on top. Add remaining mixture on top, then top with remaining peaches. Sprinkle with just a bit of cinnamon if you’d like. Bake for 1 hour at 350 degrees. Serve hot out of oven, or room temp. It is quite delicious at room temperature, if you don’t have the room in your oven, and it makes for a pretty awesome leftover.

Can be assembled, cooked 1/2 way through, then cooked the rest of the way through on the day of the holiday.

Traditional Ashkenazi Charoset–Apple/Walnut

DSCN2703This is my easiest Charoset. It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. This makes about 4 cups, but you can easily double it. My family loves it, so I always make a double batch. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine!

Ingredients:

3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)

1 1/2 cups walnuts, chopped (buy them pre-chopped)

1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine

*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)

1 1/2 teaspoons ground cinnamon

1 tablespoon packed brown sugar

*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)

Directions:

After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping.  If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine  to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.

Passover ’17

It is almost here and the buzzing about “what I’m making” has already started. I try to put it to the back burner till about 2 weeks before the actual shopping and cooking. I have to admit to already picking up farfel, matzo, and matzo meal and a few other key ingredients.  The stores have had Passover ingredients for a few weeks already and I see a few of you sneaking peeks at my Passover Recipes already. No denying it, it’s time to at least start thinking about your menu or what you’re planning on bringing to the Seder you will be going to.

I am going to start posting all the recipes that I think you’ll be needing to look at in the next week or so.  You can also go to cookingwithcandi.com and put in the title of the recipe you are looking for,  you can also put in Passover to the search box and the Passover recipes should come up . I will try and make sure that all Passover recipes are tagged appropriately. Please do not hesitate to email me or contact me on cookingwithcandi.com , I do try and respond to all inquiries. Any suggestions?  I am always open to new and different recipes even if my family always wants the same old recipes. Tradition is what it’s all about.

Here are some of the recipes you might want to take a look at:

Let’s start at the beginning.

Homemade Chicken Soup with Not-So-Homemade Matzo Balls

Passover Popovers

Traditional Ashkenazi Charoset

Chicken Marbella-probably my go to Main Chicken Dish -it’s wonderful and spring like

Bree’s Slow Cooked Skirt Steaks

Slow Cooked Brisket-Super Easy

Happy New Year Brisket

Old School Meatballs (sweet and sour)

Un-Stuffed Cabbage

Apricot Honey-Mustard Chicken

Honey Roasted Chicken

Peach Farfel

Karyn’s Cranberry Apple Crisp for Passover

Chocolate Bark

Grandma Regina’s Farfel for Passover

Judy’s Apple Matzoh Kugel for Passover

Spinach Souffle for Passover-so very easy-Vegetarian/Dairy Side Dish

Chocolate Bark Surprise

Passover Cobbler

My Favorite Macaroons-Traditional Style for Passover

 

 

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Passover Cobbler

 

 

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Skirt Steak and Brody Birthday 004

Bree’s Slow Cooked Skirt Steaks- perfect for Passover because it frees up your oven

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Traditional Ashkenazi Charoset with Apples and Walnuts

 

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Peach Farfel -a must make dish

 

 

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