By Shlomo Klein
This is kinda personal, but we really wanted to bring up an issue we’re having. A really big issue that’s affecting a lot of people. It’s our “Pesach Cookbook” issue. We have beefed up this month’s Fleishigs magazine in a big way, with more pages and a cookbook-style format to serve as the only 2019 Pesach Guide. To make life easier, we separated the magazine into a few parts:
- Introduction to Pesach: prepping with Guest Editor Danielle Renov aka @peasloveandcarrots
- Basics: vinaigrettes, mayo, tomato paste, etc. and how to use them
- Appliances: what you really need this Pesach and what’s worth the money
- Fish: recipes from our Israeli dinner with Miki Broide, Michelin Star experienced Chef Avner Guzmann and Chef Laura Frankel
- Sides: Chef Isaac Bernstein’s trusty sidekicks
- Yapchik: Yes, if you made Danielle Renov’s mother’s wicked yapchik, you’d get your own section too
- Soups: a bunch of recipes + Naomi Nachman’s masterclass on freezing well
- Butcher’s Cut: French Roast 101 + “Cooking the Cover” with Danielle: The Perfect Passover Rib Steak
- Desserts: healthy twists on dessert classics with nutritionist Beth Warren, wholesome lemon meringue and s’mores with cookie dippers
- Travel To Nepal: the lowdown on walking “The Roof of the World”
- Leftovers with @peasloveandcarrots. Horseradish ideas anyone?
- New Pesach Products + Trends (gluten-free matzoh continues its run)
And much, much more!
We’re rolling out exclusive email content for our subscribers, starting with a special recipe index guide that includes all of our Pesach compliant dishes since the premier issue. Plus the signature matzoh ball recipe from Bravo Top Chef 16 runner-up Chef Sarah Bradley. Subscribe at fleishigs.com and follow us on Instagram @Fleishigsmag and Facebook @Fleishigsmagazine.
Sous Vide French Roast
This is a roast version of a classic, lean steak.
- 2 tablespoons extra virgin olive oil
- 2 teaspoons kosher salt, divided
- 2 teaspoons black pepper, divided
- 1 (4-pound) French roast
- 2 tablespoons grapeseed oil
- Chimichurri, for serving
- In a sous-vide safe bag, place olive oil, French roast, and 1 teaspoon each of salt and pepper. Seal tight and set sous vide to 135°F.
- Sous vide for 14 hours.
- When cool enough to handle, remove from bag and pat dry.
- Season with remaining salt and pepper.
- Heat large pan with grapeseed oil on medium-heat.
- Sear meat for 8 minutes per side, until golden brown.
- Thinly slice and serve drizzled with oil, salt, and pepper or with chimichurri or any of your favorite steak sauce.
Yields: 1 ½ cups
- 1 cup packed parsley, finely chopped
- ½ cup packed cilantro, finely chopped
- 1 tablespoon dried oregano
- ¼ cup finely chopped red onion
- 1 tablespoons red wine vinegar
- 1 tablespoons lemon juice
- ⅓ cup extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper
- Combine all ingredients.
- Store, covered, in the fridge for a week.
- Serve over roasted vegetables, chicken, meat, or fish.
- This sauce can be made in a blender or food processor.