Passover and Vicki’s Beet Salad & Fresh Horseradish
Passover 2018 ends at sundown tonight. As I have for the past 17 years, I traveled to Chicago to celebrate the holiday and cook Passover dinner for my family and friends.
The Seder tells the story of how we were slaves in Egypt before God led us to freedom. Each year at Passover we go on a journey in our hearts from slavery to freedom, from sadness to joy. The 3000 year-old story never changes, and our menu doesn’t change very much either.
Over the years I have been sharing our Passover recipes, this year I am so excited to share my cousin Vicki’s fabulous Beet Salad with Orange, Fennel and Walnuts and her super-popular fiery Fresh Horseradish!
2018 Tables – White Linen with Rainbow Flowers
What does change? The decor. Every year we have a wildly different color scheme. Some of the color combinations from our past Seders include:
And the tables are covered with frogs! Read all about our whimsical Passover Frog Collection here.
The Passover Seder Table is not simply a place to tell the story of the Exodus and to eat dinner. The Table is symbolic in and of itself. It is a place where memories are made and traditions are taught.
It is where we gather with family and friends, and perhaps strangers too, to celebrate our freedoms.
The care with which my sister-in-law Kristy sets her Table reflects the solemnness and seriousness of this holiday. The vibrancy and beauty of the Table reflect our gratitude to God.
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Greek Chicken Soup with Egg, Lemon, and Orzo
Crispy Chicken Skin Garnish
Yep, that is a big crispy piece of chicken skin on the side of the soup bowl. This is a heartier version of the classic Greek Egg Lemon Chicken Soup, Avgolemono.
Here, the irresistible tangy pale lemon soup is chock-full of orzo (rice-shaped pasta) and shredded chicken breast. Fresh snipped dill, a good dose of pepper, a drizzle of fruity olive oil, and that crazy chicken skin take it over the top. Is crispy chicken skin the new bacon?
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Gluten-Free Noodle Kugel
Rice Noodles, Eggs, Ricotta, Cottage Cheese, Sour Cream, Cinnamon, Sugar
Golden Raisins, Cherries, Cranberries, Blueberries, Apricots
Perhaps you were one of the 85,000 people or the 3,500 vendors attending Natural Products Expo West at the Anaheim Convention Center last weekend? Maybe you had the opportunity to try gluten-free, organic, plant-based protein pastas by Explore Cuisine?
It was my honor and pleasure for the fourth year in a row to cook gluten-free pasta dishes to sample the crowds for my friends at Explore Cuisine. Among the most unique and quite popular was my gluten-free noodle kugel. Can I go out on a limb and gather that none of the other 3,500 vendors served a kugel?
Kugel is a beloved sweet Jewish dairy casserole that originated in Europe hundreds of years ago; traditionally made with egg noodles, eggs, cottage cheese, sour cream, and raisins. It is baked and dusted with cinnamon.
Explore Cuisine Brown Rice Fusilli is a kosher-certified, gluten-free, whole grain pasta made in Italy of just two ingredients; organic brown rice and organic pea protein.
Kugel and rice noodles were a match made in heaven for those with gluten intolerance…those who are fans of original lokshen kugel and those who had never ever heard of kugel, all enjoyed this luscious gluten-free version.
Gluten-Free Noodle Kugel Recipe
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Egg Foo Young with Mung Bean Sprouts, Pork, and Scallions
It’s a nostalgic American egg dish borne of Chinese ancestry, one similar to the Italian frittata filled with vegetables and sometimes meat (but no cheese). Here, it’s cooked with a bit more oil than a frittata in order to conjure up the original deep-fried version of Egg Foo Young invented by resourceful Chinese immigrants to California during the Gold Rush.
Ten years ago I posted my Egg Foo Young recipe. A recipe that is still #trending today. Growing up, on most Sunday nights that I can remember, we would drive with our Dad to pick-up Chinese take-out for dinner. I loved that exotic deep-fried thick pancake then and still do…but what was it exactly?
I thought, of course Egg Foo Young was made with eggs. But it didn’t taste like any eggs that I was familiar with. It was oddly brown and mysteriously kind of crunchy. And who serves eggs with gravy, anyway? Gravy is for turkey.
Mom thoroughly enjoyed a Chinese cooking class back in the 60s and learned, among other wonderful things, that broccoli should be served bright green and crisp, not olive green and mushy. But “mung bean sprouts” did not show up in our home any other time except Sunday nights. The sprouts were also an ingredient in beef chop suey, another of our Sunday night favorites.
Recently I told my brother that I was writing about Egg Foo Young and asked if he had any recollection of it from our youth. He said, “Yes, loved egg foo young. Now I think it is too bland, but I order it anyway; because of the memories.”
Ok then, Donny, here is my updated Egg Foo Young recipe with wholesome ingredients reinvented from our past, it’s less greasy than the take-out version we remember because it is cooked in a pan, not deep-fried. It’s savory and evocative of Sunday nights long ago, and anything but bland.
Egg Foo Young Recipe
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Chocolate Caliente Mexicano
Chile de Arbol, Canela, Vainilla
Sweet and spicy, warm and frothy, authentic Mexican Hot Chocolate couldn’t be more delightful or welcome on a chilly winter’s day.
Spicy hot chiles de arbol and aromatic cinnamon sticks are simmered in a pot of hot milk for about ten minutes, then removed. Luxurious dark chocolate granules along with vanilla extract are stirred into the spiced milk until the chocolate has completely melted. A molinillo (Mexican whisk) is placed into the pot and rotated between the palms in a twisting motion to create espuma (froth).
The molinillo is hand carved from solid wood and burnt to create artistic darker shades by artisans in Mexico.
The elite ancient peoples of Mexico would ceremoniously pour their chocolate drinks from one cup to another to create a froth in which the spirit of the drink was said to lie.
Ingredients for Two Mugs of Mexican Hot Chocolate:
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Chicken Chorizo Stew
Baby Spinach, Kale, and Chard
A golden roux with lots of vegetables and kidney beans is the backdrop for this southern-style Chicken Chorizo Stew. This gumbo-esque meal is hearty but not thick. Instead of okra and sassafras, it is chock full of baby greens – spinach, kale, and chard. It’s served with steamed brown rice on the side. A splash of vinegary Crystal Louisiana Hot Sauce adds zippy notes and brightens the flavors.
Chicken Chorizo Stew with Baby Greens Recipe
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