A Taste of Pesach 2 provides easy-to-prepare recipes and gourmet presentations that family and friends will find irresistible on Pesach and all year round.

A few years ago, A Taste of Pesach cookbook brought together the best Passover recipes from the famous Yeshiva Me’on HaTorah (Roosevelt) mailing series and was an instant success. Now, A Taste of Pesach 2: Trusted Favorites, Simple Preparation, Magnificent Results (February 2018/ArtScroll) brings home even more: more delicious recipes, more great serving ideas, more ways to make Pesach (and the rest of the year) delicious.

This extended collection of kosher-for-Passover family recipes presented in a down-to-earth compilation will have you turning to it again and again for recipes and menu ideas all year long.

Beautifully photographed in an easy-to-follow format, A Taste of Pesach 2 takes home cooks from appetizers through mains and sides and mouthwatering desserts, providing everything needed to serve up spectacular Passover meals to friends and family.

With over 150 recipes that can be enjoyed year-round, over 140 are gluten-free (non-gebrokts). And the authors have also provided delicious menu ideas so creating Pesach meals can be easy and delicious.

Some of the recipes in A Taste of Pesach 2 include: • Duck Crepes with Apricot Sauce • Marrow Bones over Parsley Medley • Matzo Kugel • Apple-Apricot Kugel • Jalapeno Sole • Spicy Kani Cake • Praline Chicken • Miami Ribs • Brisket in a Bag • Osso Bucco • Doughless Potato Knishes • Ratatouille • Pears in Custard • Snowballs • Melted Chocolate Cookies

The authors have even provided a chapter called “Plate It” that shows you how to “plate gourmet so that you don’t need to cook gourmet,” with step-by-step photo instructions that provide a springboard for further creativity.

A Taste of Pesach 2 incorporates timeless classics that have been used for generations and modern cuisine to present a cookbook that appeals to young and old alike. Savvy gourmet chefs and novice cooks, lovers of traditional foods, and adventurous modern culinary artists will love A Taste of Pesach 2! All the contributors to A Taste of Pesach 2 are volunteers at Yeshiva Me’on HaTorah, and proceeds from the sale of the book go to the school.

Yeshiva Me’on HaTorah, a dormitory high school and Talmudic college, was founded in 2005 in Roosevelt, New Jersey, by Rabbi Yisroel Meir Eisenberg. Currently located in Monsey, NY, the yeshiva strives to help young boys develop into budding Torah scholars with fine character traits. The warm and dedicated staff works to bring out the best in each student, and the healthy atmosphere encourages spiritual and emotional growth.

Pastrami Egg Rolls

Meat

Yields: 18 egg rolls

A new way to serve the ubiquitous crepe that is synonymous with Pesach. Baking it uncovered gives it a real eggroll-wrapper texture.

Ingredients:

Crepes:

  • 8 eggs
  • 1 cup potato starch
  • 1 cup water
  • ½ teaspoon salt
  • Oil, for frying
  • Filling 1 tablespoon oil
  • 2 onions, julienned
  • 1 (8-oz.) bag shredded green cabbage
  • 8 slices pastrami
  • ½ teaspoon garlic powder

Preparation:

  1. Prepare the crepes: Beat eggs lightly; add potato starch, water, and salt. Don’t overbeat.
  2. Heat 1 tablespoon oil in a 10-inch nonstick frying pan. Pour a scant ¾ cup batter into hot pan; swirl pan to cover the bottom completely. As soon as batter is set, use a spatula to carefully flip over and fry for 15 seconds. Remove from pan. Continue until all batter has been used. You may need to re-grease pan in between crepes.
  3. Prepare the filling: In a large skillet, heat oil. Add julienned onions and shredded cabbage. Sauté until onions are soft and cabbage is wilted. Add pastrami strips and garlic powder. Sauté for 5 minutes, stirring frequently.
  4. Make the egg rolls: Preheat oven to 350°F. Line a baking sheet with parchment paper.
  5. Place ⅓ cup filling at one edge of a crepe. Fold top and bottom in, then roll, starting from filling. Place seam-side down on prepared baking sheet. Repeat with remaining crepes and filling.
  6. Bake, uncovered, for approximately 20 minutes until crispy.

Citrus Sea Bass

Pareve

Yields: 4 servings

The stunning presentation is part of this sea bass recipe. When eaten together, the citrus fruits and avocado complement the subtle flavors of the fi sh. The bonus is that its beauty will surely enhance your Yom Tov table. Easy to prepare and always gourmet, this is a must on your menu this year.

Ingredients:

  • 2 oranges
  • 2 pink grapefruits
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon oil
  • 4 (6-oz.) skinless sea bass fillets
  • 1 avocado, diced just before serving
  • 4 tablespoons avocado oil

Preparation:

  1. Preheat oven to 450°F.
  2. Using a small sharp knife, cut off all peel and white pith from fruit. Working over a medium bowl, cut between membranes to release segments into bowl.
  3. Squeeze juices from membranes into the bowl; discard membranes. Drain fruit, reserving ½ cup fruit juices. Return the ½ cup of reserved juice to the bowl with fruit.
  4. Season fillets with salt and pepper. Heat oil in a large skillet over high heat. Add fish; cook until golden-brown and releases easily from pan, 6–8 minutes.
  5. Transfer fish gently to a 9- x 13- inch pan, cooked side up. Bake until just opaque in the center, 5-10 minutes.
  6. Divide fruit and avocado between individual plates; top each with a sea bass fillet. Spoon 2 tablespoons citrus juices and 1 tablespoon avocado oil over the fish and fruit on each plate.

Recipes from A Taste Of Pesach 2, ArtScroll/ Shaar Press, February 2018.

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