Potato and Porcini Mushroom Gnocchi

PRINT By Chef Todd Aarons, Tierra Sur 3 cups of baked potato, peeled, fed through a potato ricer ¾ cup of matzah cake flour (matzah cake meal), plus 3 Tablespoons for dusting the table 3 tablespoons dried ground porcini (cèpes) mushrooms 2 large eggs, lightly beaten 2 teaspoons salt 1 tablespoon olive oil On a… ...


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Braised Beef Shoulder

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PRINT By Chef Todd Aarons, Tierra Sur Pair this meal with a bottle of 2007 Herzog Special Reserve Cabernet Sauvignon from Alexander Valley and enjoy the memories. Happy Passover! 4-5 pounds piece of boneless beef shoulder, tied with butcher string to make it a more uniform shape Marinade: 4 cups red wine, such as Baron… ...


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Passover Citrus Panna Cotta

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PRINT By Chef Ehud Ezra, Basil Restaurant This Italian dessert is a perfect ending to your seder. It’s a refreshing parve twist on a traditional dairy dessert. Panna Cotta literally means “cooked cream”. It is actually not cooked beyond being heated, and is a light, flavorful imitation of a baked custard. Citrus Panna Cotta Recipe:… ...


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Herb Crisped Chicken Breasts, with Mediterranean Vegetable Salad

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PRINT By Chef Jeff Nathan, Abigaels Restaurant Yield: 4 ½ cup matzah cake meal ½ cup matzah meal + more, as needed ½ cup matzah farfal ½ cup assorted fresh herbs (fresh basil, parsley, thyme, etc.) 4 8-ounce skinless and boneless chicken cutlets kosher salt and freshly ground black pepper 3 eggs, beaten with 2… ...


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Charoses from Solo

PRINTBy Chef Eli Kirshtein of Solo 1 bottle red wine ¼ cup dried figs, cut in a small dice ¼ cup Apples, cut in a small dice ¼ cup Sates, cut in a small dice ¼ cup Marcona almonds 1 stick cinnamon 1 star anise 1 bay leaf ¼ cup sugar Heat wine in a… ...


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Savory Brisket from Solo

PRINTBy Chef Eli Kirshtein of Solo 1 brisket 1 cup brown sugar 1 cup horseradish 1 cup kosher for passover mustard Take the brisket and salt well. Smoke for 1 hour or cook slowly on a charcoal/wood grill. Combine the other ingredients and rub all over the brisket evenly. Wrap in foil and cook fat… ...


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Chicken Milanese from Abigael’s

PRINTby Chef Jeff Nathan, Abigael’s TOMATO HERB SALAD Yield: 2 cups 2 cups assorted tomatoes, diced medium (plum, yellow, cherry, heirloom, pear, etc.) ¼ cup fresh basil, chiffonade 2 tablespoons fresh oregano 1 teaspoon fresh rosemary, rough chopped juice of ½ lemon 4 ounces extra virgin olive oil 1 pound arugula In a medium sized… ...


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Smoked Trout Salad from Abigael’s

PRINTBy Chef Jeff Nathan, Abigael’s Yield: 8 1 large head radicchio 4 boneless smoked trout fillet 1 red onion, thinly sliced into half moons 4 oranges, peeled & sectioned, (reserve juice) 1/3 cup orange juice 1 tablespoon honey 1 lime, juiced 3 tablespoons cilantro, chopped sea salt, or kosher salt freshly ground black pepper ¾… ...


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Potato Gnocchi with Basil Pesto from Jerusalem Culinary Institute

PRINTBy Chef Yochanan Lambiase, Jerusalem Culinary Institute Ingredients Gnocchi 3 ¼ cups potatoes, starchy type, like idaho 1/3 cup plus 2 tablespoons potato starch, plus extra for rolling 1 egg yolk, beaten Salt and black pepper to taste To Serve 2 tablespoons extra virgin olive oil 4 tablespoons Basil Pesto or sauce of your choice… ...


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