What's Cooking: Passover Special

The Jewish holiday of Passover begins Saturday, April 23, at sundown. This eight-day holiday commemorates the exodus of Israelite slaves from Egypt during the reign of the Pharoah. The first two nights are celebrated with seder feasts, which include many culinary symbols and traditions connected to the story of the Hebrew flight from slavery.

Jewish cooking expert Sheilah Kaufman will be online to take your questions and comments about Passover and its many food traditions. Based in Potomac, Md., Kaufman is the author of 24 cookbooks, focusing on Turkish, Middle Eastern, Sephardic and other Mediterranean cuisines.

She is also a culinary lecturer and the online food editor for Jewish Women International Magazine.

The transcript follows.

Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

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Sheilah Kaufman: Hi..how nice of you to join me. Hope you find my answers helpful. Wishing you a happy, healthly Passover. I am feeding 16 on Sunday, but many of the guests are bringing something so I don't have to do the whole meal. My sister-in-law is bring the matzah balls and soup which is great since I don't have a clue on preparing matzah balls (I don't even really like them, but I will eat them if they are "floaters." I hear the secret is to use club soda or seltzer water).....another friend makes a vegetable (my least favorite dish to prepare). I love doing appetizers, desserts,main courses such as my fabulous Sure Success Moist Turkey and Stuffing or my Mediterranean Chicken. Saturday I go to a friend's and am taking the turkey. I love sharing this holiday with family and friends. It is my favorite Jewish holiday. We keep the Sedars fairly short and everyone participates.

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Washington, D.C. hi sheilah!

this may be a bit off topic, but can you suggest some good hostess gifts for someone attending a seder at someone else's home? thanks!!

Sheilah Kaufman: I always like something besides food...a nice olive dish, or wine holder, a trivet, or cookbook are things I like to give. sheilah

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Olney, Md.: Sheilah, my daughter is allergic to MSG and cannot eat the traditional brisket made with onion soup mix as seasoning. Can you provide me with a good substitute recipe?

Sheilah Kaufman: I don't usually make brisket, i like chicken, and all my dishes are made ahead or made ahead and frozen. I am making My Mediterranean Chicken with Prunes and Olives, and my Sure Success Moist Turkey. As food editor of JWI go to www.jwmag.org there are recipes from all over the world. Or go to my site www.cookingwithsheilah.com

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Arlington, Va.: What is the origin of the controversy over eating items like rice or peas during Passover???

There appears to be a difference among Sephardic and Oshkanazi jews.

Sheilah Kaufman: Sorry if this seems "technical" but this was sent to me by a friend after I asked the same question. Read it slowly and it is easy to understand.
Sephardic and Ashkenazic Passover differences in the dietary laws of Halachah are mainly with the subject of kitniyos (approximately translated as "bits" in Hebrew), that is, with the permission or prohibition against eating kitniyot (generally speaking, kitniyot are small fleshless seeds of annual plants that an individual might ground into flour), and their derivatives in other products. Kitniyos ("kitniyot" in the singular tense) can be ground into flour and baked and/or cooked in a similar manner as the five grains that can become chametz (barley, spelt, rye, oats, and wheat). Examples of kitniyos include: ascorbic acid, calcium ascorbate, caraway seeds, castor sugar, chick peas, citric acid, corn, custard powder, dextrose, dried beans, dried peas, glucose, green beans, icing sugar, lecithin, lentils, mustard, rice, sesame seeds, soya beans, soya products, starch, sunflower seeds, tofu, and their derivatives in food and beverage products. Sephardim follow the opinion of the Bait Yosef , written by Rabbi Joseph Karo (16th century, Israel), which permits the use of kitniyot in Passover cooking and its consumption during Passover. Most, but not all of the Sephardim use kitniyos in their Passover cooking and consume kitniyos during the Passover holiday. It varies from community to community. Ashkenazim follow the opinion of "The Smak" (an acronym for Rabbi Moshe of Kouchi, 13th century, France), an Ashkenazic rabbi who stated that the products of kitniyot look like products from chametz. Chametz includes leavened foods, drinks and ingredients that are made from or contain wheat, rye, barley, oats or spelt. Therefore, all grain products such as breads, cereals and other breakfast foods, grain alcohol, grain vinegar and malts, are forbidden during Passover. For instance, rice flour (kitniyot) might be difficult to distinguish from wheat flour (chametz). So to prevent this potential confusion, all kitniyot were banned for Ashkenazim. Later on, Rabbi Moshe Isserlis (16th century, Poland), who is known as the "Ramah", supported the prohibition by "The Smak" and banned the consumption of any foodstuffs or foodstuffs made with kitniyos. Why is there a prohibition of kitniyos on Passover with the Ashkenazic Rabbis? In medieval Europe, grains that fell into the kitniyot category were sometimes made into a fine powder and then baked like a bread. Since Jewish law stated that matzah must be made using leavening flour that was ground from any of the five leavening grains (barley, oats, rye, spelt, and wheat), there was a concern on the part of the rabbis that the general public would confuse the non-leavening kitniyot flour with the leavening (chametz or leavened) flour of the 5 forbidden grains (barley, wheat, rye, oats, and spelt), and so the safest thing to do was to ban the use of kitniyos altogether. Another reason for the ban was that foods other than matzah that were made with kitniyot might be confused with foods that were made with chametz (the 5 forbidden grains) and anything made with chametz grains outside of making matzah with chametz grains was forbidden during the Passover holiday. As a result, the Ashkenazic rabbis decreed that there should be no consumption of any grain that might have risen with the exception of previously prepared matzah. Since rice and legumes could be used as fermenting agents, this decree was meant to ensure that rice and legumes were not to be used as fermenting agents. However, potatoes were permitted because they were the primarly food staple in Ashkenazic communities in Central and Eastern Europe. For the same reason, Sephardic rabbis permitted the use of rice in Sephardic communities. Since Sephardim follow the rulings of Rabbi Joseph Karo and allow the use of kitniyos and Ashkenazim forbid their use, this results in different foods being served at the Passover seder meals in the Sephardic and Ashkenazic communities. However, since the original ban on kitniyot ruling of the Ashkenazic rabbis ("The Smak", and "The Ramah"), there have been rabbinical differences of opinion between Jewish denominations and even within each denomination concerning what is and what is not kitniyot.

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Sheilah Kaufman: These are from my book SEPHARDIC ISRAELI CUISINE...they are great, and different. sometimes I stuff them between the skin and meat of a chicken. love to spread them on matzah, and sometimes just mix them in my morning yogurt.

SEPHARDIC HAROSET FROM TURKEY

Haroset is using during the Passover Seder to portray the bricks and mortar the Israelites used to build the Pharoah's storehouses. Ashkenazic Haroset (Charoset) is usually made from chopped apples, chopped walnuts, sweet red wine or grape juice and a dash of cinnamon.
Sephardic Jews around the world use many different fruit mixtures. During the holiday it is also used as a spread on matzoh.

8 ounces pitted dates

8 ounces raisins, dark or golden

2 cups grated peeled apples

1/2 cup finely chopped nuts

orange juice or wine to moisten.


Grind (chop in a processor or blender) all the fruits together.

Moisten with juice or wine.

Stir in nuts.


Makes about 1 1/2 cups.


THE ABRAVANEL'S HAROSET

Stephen Mendes Abravanel told me about various Spanish-Portuguese minhagim related to the festival. He offered this recipe for haroset as handed down in his family. His family
immigrated to Amsterdam from Portugal via Antwerp in the 17th century and from Amsterdam to America in the first half of the 19th century. "Also, as explained to me by my grandparents over 50 years ago, the concept is to make the haroset as the Torah quote - ‘as black as pitch or mortar but sweet as written in Shir Ha Shirim - shachora ani v'na'va -I am black and beautiful.' We always served the "Portuguese haroset" on a small silver filigree plate which further beautified the observance of the commandment (hiddur mitzvah) - making the mitzvah of Pesach even more beautiful." "This recipe as far as I can tell, is unique among the recipes for haroset that I have seen but ...with all modesty, is the best haroset I have ever tasted, " Stephen said.
Hiddur Mitzvah is a wonderful concept in halacha - it means to beautify the
observance of the commandment - for example lighting the shabbat candles is
a mitzah, but using beautiful silver candle sticks is hiddur mitzvah (hadar
in Hebrew means splendor), nothing has been written about the cuisine of the Dutch Spanish -
Portuguese Jews (as opposed to the Sephardic cuisines of the Balkan, North
African and Syrian Jews.

1 pound of dates

6 ounces of almonds - already ground very very fine - almost to a powder

3 tablespoons cherry jam

8 ounce glass of fresh orange juice with pulp or enough juice to cover dates

3 tablespoons of sweet grape wine, cointreau or sherry

Soak the dates in fresh orange juice, to soften, for an hour.

Place the dates with the juice into a blender and chop. blend the dates to as fine as you can get

it - remember it should resemble black tar or mortar.

Remove the dates, place in a bowl and mix with the wine and cherry jam

Sprinkle the almond powder over the haroset before serving.

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Berkeley, Calif.: Since the seder begins at the end of Shabbat this year, we'll have to do our cooking in advance and reheat everything during the first part of the seder. Do you have suggestions for dishes which will withstand a day of refridgeration and then inattentive reheating? I'm thinking a brisket and some tzimmes...but what about the vegetables???

Sheilah Kaufman: These are two of the dishes I love to make ahead and freeze or refrigerate. I hardly ever make brisket for the holidays. I love to "start my own new traditions" and thesee are two of the recipes I use.

MEDITERRANEAN CHICKEN From SEPHARDIC ISRAELI CUISINE


10 to14 pieces of your favorite cuts

Marinade:

1 cup pitted prunes
1/2 cup chopped green olives
4 bay leaves
8 large minced cloves of garlic
3 tablespoons dried oregano
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
juice of 1 lime

For baking: 1 cup white wine (something fairly sweet) 1/2 cup chopped fresh parsley or cilantro

Mix ingredients for the marinade. Place chicken in a non-reactive bowl of zip lock bag
and add the marinade. Refrigerate covered, overnight. Preheat oven to 350 degrees.
Place the chicken in a single layer, skin side up, in a shallow roasting pan.
Pour marinade on top and pour the wine around it. Bake about 1 hour at 350 F, basting from time to time. Sprinkle with parsley or cilantro before serving.
Pass pan juices separately. Freezes and reheats well. Serves 8.


PINEAPPLE KUGEL from SIMPLY IRRESISTIBLE

4 cup farfel
6 eggs
1 1/ 2 cup sugar
2 cups crushed pineapple w/ juice 20 ounce can
2 sticks margarine melted and cooled

Preheat the oven to 325F. Pour hot water over farfel, and then squeeze the water out.
Beat eggs separately, and then add remaining ingredients. Grease 9x13 pan.
Bake at 325 for 40 minutes or until top is slightly browned. Serves 8.

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Thank you so much for hosting this chat!! I'm having trouble coming up with a farfel-based savory, PAREVE kugel. What sorts of vegetables and spices should I use? Does anyone have any good recipes/combinations? Thanks again!

Sheilah Kaufman: my friend amy, in St. Louis, just sent this to me. I have not made it yet but she is a fabulous cook.

Savory Kugel with Mushrooms, Onions and Golden Raisins
(Serves 12)

Ingredients:
1 1/ 2 pound button mushrooms, sliced
3 medium yellow onions, diced
2 tbsp margarine
1 tbsp olive oil
1 tbsp ground rosemary
1 tbsp ground marjoram
2 cups golden raisins
Zest of one orange
6 plain matzohs
8 eggs
1 tbsp Dijon mustard
1 tbsp salt
1 tbsp light brown sugar
1/2 cup (8 tablespoons) margarine, melted, plus
4 tablespoons margarine, for topping and to prepare the casserole dish

Directions:
1) Preheat oven to 350 degrees.
2) Butter 2 ½ quart casserole and set aside.
2) In small pan, saute onions in 1 tbsp oil until translucent, stir in ground herbs
3) In larger pan, melt 1 tbsp margarine until foam subsides, then add mushrooms,
DON'T STIR for a minute or more, then turn w/spatula; the goal is to get golden color.
4) Add raisins and the onions, to the mushrooms, season with salt and pepper, stir well, take off heat and cover the pan.
5) In medium bowl, whisk one egg with the mustard, salt, and sugar, then whisk in the remaining eggs, set aside.
6) In a large bowl, break the matzoh into 2- to 3-inch pieces, fill bowl with cold water, wait 30 seconds, then drain completely, and set aside.
7) Melt the margarine in microwave in measuring cup.
8) Lift lid on mushrooms, tap condensation on lid into pan, stir in the orange zest, taste and season with salt and pepper. Pour on butter and stir well.
9) In large bowl, combine half mushroom mixture with half of the softened matzoh, then add all the eggs, then rest of matzoh, and last of the mushrooms, stir gently to combine; try not to completely mush the matzoh.
10) Pour into the prepared casserole dish, dot top with margarine and sprinkle w/kosher salt.
11) Bake the kugel for 45 minutes. Cover the top with foil if the top begins to become too brown early in the baking. Remove the kugel from the oven and let rest for 15 minutes before serving.

Kugel can be made 2 days ahead. Wrap when completely cooled and refrigerate. Serve at room temperature or reheat in a 350°F oven.

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New York, NY: I saw an advertisement for a Kosher for Passover beer. Its supposedly gluten free and made with Kosher for passover yeast. I'm skeptical about it. Could this be legitimate?

Sheilah Kaufman: I don't drink beer but last month did a huge article for Jewish WOmen International on Learning All about Beer. I know most beer (those without flavors added) are Kosher, there is even a brand called "He Brew", but I would call Katz's or someone like that and ask.

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Alexandria, Va.: Do you have a recipe for macaroons? I plan on making macaroons from scratch for our seder but lost my favorite recipe and can't quite remember it. Thanks!

Sheilah Kaufman: I like really sweet macaroons, and love these recipes. Since my "thing" is Start Your New Traditions For the Jewish Holidays these are samples of that philosophy.

COCONUT KISSES

This fabulous recipe is by Norman Van Aken from his book New World Kitchen as it appears at the Leite's Culinaria web site. These cookies are fabulous and taste like Mars Bars to me.

2 extra large egg yolks
1 - 2 teaspoons kosher for Passover vanilla
14 oz can sweetened condensed milk
1 Tablespoons unsalted butter, softened
1 lb. unsweetened grated coconut - I used sweetened
1 lb. bittersweet chocolate, finely chopped
2 cups unblanched almonds, toasted and chopped....i toasted in oven not pan...about 5 to 8 minutes 400F. Also used chopped pecans

Beat yolks and vanilla, then add milk and butter.
Place in top of double boiler over simmering water and whisk constantly, checking temp with an instant read thermometer. Whisk until 140F then remove from heat.
Discard bean, add coconut, and mix well.
Using about 1 Tbl per kiss, shape like little pyramid or ball. Place on waxed paper on plate and refrigerate 30 minutes or more.
Place nuts on plate. Melt chocolate and pour into shallow bowl. With a fork gently skewer each kiss and dip in chocolate then roll quickly in nuts. Place on platter until all are done. Let chocolate set or refrigerate. Makes about 45 to 50. Hint: you can chopped these up and use them in/on ice cream or serve with a fruit puree. Tastes like mounds bars. Store in airtight container at room temperature for a week.


Coconut Macaroons
2 egg whites
1/2 tsp. vanilla
1/2 tsp. salt
1 c. sugar
1 1/2 cups coconut flakes

In a greased pan, beat egg whites, vanilla and salt until soft in consistency. Add sugar and beat again
until the mixture thickens. Add coconut flakes. Place drops of mixture onto a cookie sheet and bake at
350 Ffor 20 minutes. Can be served with vanilla ice cream and chocolate sauce; can also remove the center of the macaroon and add a fruit cocktail and serve with fruit sauce; or dip half of the macaroon into warm chocolate.

MISSISSIPPI PRALINE MACAROONS

3 large egg whites, at room temperature
1 cup dark brown sugar
1 cup pecans, roughly chopped

Preheat the oven to 275F.
Beat egg whites to form peaks. Gradually add sugar and beat until whites are stiff. Carefully stir in chopped nuts.
Drop heaping teaspoons of macaroon mixture onto a lightly greased cookie sheet.
Bake for 30 minutes, checking occasionally until cookies are hard but still shiny. Cool and freeze if desired. Makes about 2 dozen.

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Ellicott City, Md.: We're having a party during Passover--what can you recommend for snacks? Obviously, torilla chips are out. I figured veggies & dip, but the guys will want more. Thanks!

Sheilah Kaufman: use these with matzah, veggies, or eat them with a spoon or fork..they are great? do you want some stuffed mushrooms?
GEFILTE FISH DIP

A new way to serve gefilte fish.
14 ounce jar any type gefilte fish, drained
1 Tablespoon or more white Horseradish
1 teaspoon lemon juice
freshly ground pepper
8 ounce cream cheese, softened to room temperature
1 to 2 teaspoons salt

In a bowl, mash the fish with a fork.
Add remaining ingredients and mix well.
This spread can be molded if the mold is first lined with plastic wrap.
Cover and refrigerate. Serve with crackers or matzoh. Serves 10.


GREEN OLIVE AND WALNUT SPREAD from SIMPLY IRRESISTIBLE by Sheilah Kaufman
Freezes beautifully. Make a double batch!

1 cup pitted green olives, chopped
1/2 cup fresh parsley, chopped
1 cup walnuts, chopped
1/2 cup green onions, chopped
1/3 cup vegetable oil
3 Tablespoons lemon juice
1/2 teaspoon crushed red pepper
salt to taste
freshly ground pepper
matzah

Combine all ingredients except the salt and pepper in a food processor. Process JUST until the spread holds together, and be careful not to puree! Season with salt and pepper to taste. Cover and refrigerate until serving. Serve with matzah. Serves 8.

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Rockville, Md.: Do you have any favorite vegetarian recipes for the main course seder night?

Sheilah Kaufman: SPINACH MUSHROOM "MINA" From Sephardic Israeli Cuisine by Sheilah Kaufman

1 tablespoon olive oil
1 cup chopped onions
1 teaspoon minced garlic
1/2 pound mushrooms, cleaned, trimmed and finely chopped
2 packages (10 ounces each) frozen spinach, defrosted and the water squeezed out
6 ounces feta cheese, crumbled
3/4 teaspoon salt
freshly ground pepper
6 pieces of matzoh
water
1 teaspoon margarine
3 large beaten eggs
1 sweet red pepper cut into thin strips
2 tablespoons parsley, finely minced
black olives

Preheat oven to 375 F. Heat the oil in a large skillet and saute the onions and garlic for 3 minutes, stirring frequently. Add the mushrooms and cook over medium heat, stirring frequently, until most of the liquid released by the mushrooms has evaporated - another 3 to 5 minutes. Remove the pan from the heat and stir in the spinach, feta, salt and pepper.
Place the matzoh in a 7"x12" baking dish and pour over enough water to cover.
Gently press the matzoh down into the water just long enough to moisten surfaces, about 30 seconds.
Remove the matzoh, pour the water off, and dry the baking pan.
Grease the baking pan with the margarine.
Beat the eggs well and place in a large dish with sides that will hold the matzoh.
Soak each matzoh in the beaten eggs for a minute on each side.
Place two egg-dipped matzoh side by side in the bottom of the prepared baking dish,
overlapping them slightly, then evenly distribute half of the filling on top the matzoh.
Add a second layer of egg-dipped matzoh and the remainder of the filling.
Top with remaining egg-dipped matzoh. Set aside any remaining beaten egg.
Cover the pan tightly with foil and bake at 375 F for 20 minutes.
Remove any oil and brush the top with the remaining egg.
Continue to bake until the top is lightly browned, another 5 to 10 minutes
longer. Arrange red pepper strips on top and sprinkle with parsley and dot with olives if desired. To serve, cut like lasagna. Serves 6 to 8.

MANICOTTI IN CREPES From SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking by Sheilah Kaufman
The crepes transform this into a light, delicate main course. Can be made ahead and frozen.

Crepes for Passover:
1/ 2 cup less 1 tablespoon potato starch
1/ 2 cup less 1 tablespoon matzo cake meal
1/ 2 teaspoon salt
6 large eggs
1 1/ 2 cups water
1 tablespoon melted butter or margarine
additional melted butter, margarine, or vegetable spray, as needed to make crepes
Sauce:
1/4 cup olive oil
1 cup finely chopped onion
1 to 2 cloves garlic, crushed
28 ounce can Italian plum tomatoes, with liquid
6 ounce can tomato paste
3 Tablespoons fresh parsley, finely chopped
2 1/4 teaspoons sugar
1 1/2 teaspoons oregano
1/2 teaspoon basil
1/2 teaspoon salt
freshly ground pepper

Filling:
2 pounds ricotta cheese - regular or low fat
1/2 pound diced mozzarella cheese
1/2 cup grated Parmesan cheese
2 Tablespoons chopped fresh parsley
salt
freshly ground pepper

To make the crepes, place the potato starch, cakemeal, salt, eggs, water, and melted butter in a blender or
processor and process until smooth.Heat a 7" or 8" crepe pan over medium heat for a few minutes, then brush with a little
melted butter or vegetable spray. Pour in just enough crepe batter to cover the bottom of the pan.
Cook the crepe until it is "dry" on top and barely light brown on the bottom.
Turn the crepe over and cook about 10 to 20 seconds.
Remove crepe to a large plate and repeat the process until all the batter is used.
Preheat oven to 350 F.
Prepare sauce by heating the olive oil in a large skillet and sauteing the onions and garlic.
Add all the remaining sauce ingredients and bring to a boil.
Lower heat and simmer, covered for an hour.
This sauce can be used in any recipe calling for a Marinara sauce, and it freezes well.
In a large bowl combine the ricotta, mozzarella, and 1/3 cup Parmesan cheeses (rest is for
topping).
Add the parsley, salt and pepper, and mix well.
To assemble: pour some of the sauce into the bottom of a large shallow baking dish.
Place about 2 TBL of the cheese filling in the center of each crepe.
Fold crepe in thirds and place it seam side down in the baking dish.
Repeat until all crepes and filling is used.
Cover the crepes with the remaining sauce, and sprinkle on the remaining Parmesan
cheese.
The dish can be assembled in advance to this point and frozen or refrigerated until
needed.
Bake the manicotti, uncovered, at 350 F for 30 minutes.
Remove the pan to a wire rack and let cool for 5 minutes before serving.
If baking manicotti directly from the freezer, bake at 350 F for an hour or until
thoroughly heated.
Serves 10 to 12.

EGGPLANT STUFFED WITH CHEESE
FROM: A TASTE OF TURKISH CUISINE BY Nur Ilikin and Sheilah Kaufman
4 large eggplants, cut in half lengthwise
1/4 cup extra-virgin olive oil
1 tomato, peeled and finely chopped
1 onion, finely chopped
1 cup grated cheese (swiss or mozzerella)
1 teaspoon salt
freshly ground pepper
1 teaspoon cinnamon, or more
2 large egg yolks

In a large pot boil 4 quarts salted water and place the unpeeled eggplants in the pot. Boil for 5 minutes or until they are cooked. Drain well and place on a baking sheet. Cut in half and using a spoon, gently remove the skin, set the skins aside in a baking dish, and mash the flesh.
Preheat oven to 350F.
Heat the oil in a large skillet and sauté tomato and onion for 5 minutes. Add the eggplant
flesh, grated cheese, salt, pepper and cinnamon to taste. Stir to mix well and cook 2 to 3
minutes, stirring, on medium heat.
Fill the reserved eggplant skins with the onion mixture.
Beat 2 egg yolks and brush the tops of the filled eggplants with them.
Bake eggplants for 20 minutes or until golden brown, or bake 15 minutes and place
under the broiler until golden brown on top. Serve warm.
Serves 8

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Washington DC: What do you think are the best places to stock up on Passover foods around DC? Can you recommend the best grocery stores and specialty stores?
Thanks

Sheilah Kaufman: I went to kosher mart which now owns Katz's and found passover pie crusts which are great, saving me from making them from passover mandel bread with melted margarine. I put different cheesecakes in them, bake them, and freeze them ahead.

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Bethesda, Md.: Dear Ms. Kaufman,
In your view, is it better to cook your brisket at a slow simmer on the stove or in a slow oven? Also, would you wait for it to cool before slicing (or shredding) and, if so, to what temperature? Thanks so much.

Sheilah Kaufman: I only make one brisket (Sheilah's Best Brisket) and it is cooked in the oven. I slice it when it has cooled then freeze it in the sweet/sour sauce it was made in.

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Silver Spring, Md.: Hi Sheilah, a friend's family has invited me to my first Seder. Do you have any advice, as I'm not Jewish and nervous I will commit a faux pas. Thank you.

Sheilah Kaufman: Hi...just "follow the leader" at a good Sedar everything is explained and everyone does everything together...if you don't like something after you take a bite, don't eat it (you can try and hide it under something else or push it around the plate..this is what I do since I don't like everything) but I do try it all. Somethings like gefilte fish take getting use to. I like lots of horseradish with mine to give it more taste. I am sure you will be fine and have a wonderful experience. If you are taking something find out if their house is kosher before you make anything.

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Alexandria, Va.: What do you consider to be the ultimate Matza Brie recioe?

Sheilah Kaufman: I wish I could help you, but in all honesty, matzah does NOT always agree with me, so I try not to eat it for every meal. I don't have a recipe, but if you go online to goggle or somebody like that and type it in you will probably get lots of answers. If you find a good one let me know and I might make it for sleep over company.

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Washington, DC: Hi - This will be my first seder to prepare, and in general I'm not religiously observant, so not sure of all the passover "rules." Are these all okay -- brisket, salmon, mashed potatoes, meringue with ice cream for dessert? I'm stumped for a green veggie, though. Neither I nor my guests keep kosher, so I think it will be okay to mix dairy and meat, yes? I feel totally clueless, so thanks for your help!;

Sheilah Kaufman: The foods you mentioned are fine. If you don't keep the holiday "traditionally" you might love these recipes from my SIMPLY IRRESISTIBLE cookbook

GARLIC SMASHED POTATOES

For a really "smashing recipe" add 1 - 2 TBL of Wasabi - the green Japanese horseradish used with sushi!

6 baking potatoes or 9 medium red-skinned potatoes
3 Tablespoons olive oil
3 - 4 garlic cloves, finely minced
2/3 cup sour cream, regular or low fat
2/3 cup milk, heated
salt
freshly ground pepper

Scrub potatoes and cut into quarters or eights; they do not have to be peeled.
Place potatoes in a large saucepan with cold water to cover and bring to a boil.
Reduce heat and simmer over low heat for 25 minutes or until fork tender.
Drain well.
Heat oil in a small skillet over low heat and sauce garlic just until golden.
Watch the garlic carefully as it can burn quickly.
Combine potatoes with garlic and oil mixture in a large bowl and mash by hand or with a portable mixer.
Texture should remain slightly lumpy.
Stir in sour cream and milk and mash until well blended.
Season with salt and pepper to taste.
Serves 6.

I serve these beans for just about every holiday and when company comes since they are made the day before. Some people eat them with their fingers like appetizers!

GREEN BEANS GREEK STYLE

1 ½ lbs. fresh green beans
3 Tablespoons lemon juice
2 teaspoons Dijon mustard
salt
freshly ground pepper
3 Tablespoons olive oil
1 Tablespoons canola oil
(Or 4 Tablespoons olive oil in total)
2 Tablespoons finely chopped red onion

garnish:
sliced red onions
Greek olives

Trim the ends off the green beans, keeping the beans whole.
In a covered pot over medium heat, cook the beans in a small amount of water for just a few minutes and remove from the heat while beans are still crisp.
Drain beans and rinse in cold water several times.
Drain beans again, wrap them in a paper towel, and refrigerate until serving.
Prepare the dressing by whisking together the lemon juice, mustard, salt, pepper, and oils.
When well mixed, stir in the chopped red onion. Cover bowl with dressing and refrigerate until serving.
To serve, place the beans in a serving dish, stir dressing again and pour over the beans, and garnish with onion slices and olives.

Serves 6.

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Oy - is it Passover already?: Sheilah,
What about desserts? Any ideas for something that doesn't taste like a brick? Those matzoh brownies aren't going to cut it with my family this year. I was hoping to do something like a key lime pie? What should I do about a crust?

Sheilah Kaufman: If you are in the DC area, Katz's has passover pie crusts. i also make them but throwing bought passover madel bread in the food processor, taking the crumbs, mixing them with about 4 to 6 tablespoons melted butter and a few teaspoons of sugar, pressing them into a 9" pie pan, and baking at 350 for about 12 to 15 minutes. then i use my favorite chocolatechip cheesecake pie recipe. I also have lots of "regular" chocolate desserts that have no flour anyway are are divine.

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Potomac, Md.: Hi,
I will be having family and friends over for the first night of Passover. My wife is out of town now and I do not have much time to prepare. I would like to make a dish that people will find appealing and is vegetarian. Can you please make a suggestion?

thank you!
Jeff

Sheilah Kaufman: Hi Jeff..we live in the same area. Does this eggplant dish appeal to you? or the savory kugel mentioned in another answer...what types of food do you like?

EGGPLANT STUFFED WITH CHEESE
FROM: A TASTE OF TURKISH CUISINE BY Nur Ilikin and Sheilah Kaufman
4 large eggplants, cut in half lengthwise
1/4 cup extra-virgin olive oil
1 tomato, peeled and finely chopped
1 onion, finely chopped
1 cup grated cheese (swiss or mozzerella)
1 teaspoon salt
freshly ground pepper
1 teaspoon cinnamon, or more
2 large egg yolks

In a large pot boil 4 quarts salted water and place the unpeeled eggplants in the pot. Boil for 5 minutes or until they are cooked. Drain well and place on a baking sheet. Cut in half and using a spoon, gently remove the skin, set the skins aside in a baking dish, and mash the flesh.
Preheat oven to 350F.
Heat the oil in a large skillet and sauté tomato and onion for 5 minutes. Add the eggplant
flesh, grated cheese, salt, pepper and cinnamon to taste. Stir to mix well and cook 2 to 3
minutes, stirring, on medium heat.
Fill the reserved eggplant skins with the onion mixture.
Beat 2 egg yolks and brush the tops of the filled eggplants with them.
Bake eggplants for 20 minutes or until golden brown, or bake 15 minutes and place
under the broiler until golden brown on top. Serve warm.
Serves 8

I also have a recipe for eggplant stuffed with vegetables, the famour Iman Baladi.

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Washington, DC: My partner has just recently moved to DC from Los Angeles. I am Christian and she is Jewish. She would like to celebrate Passover, and I would like to facilitate that if I can, but we don't know anyone in the area who is hosting a seder. Is this something we can have at home on our own? If so, do you have any guidance or suggestions to offer?

Sheilah Kaufman: Go to a Jewish book store and get a children's hagaddah or a simple one, mostly english, and use it. many synagogues have community sedars and anyone can go. call a place like Washington Hebrew Congregation and see if they are having a Sedar. It's fun being with people. Sometimes a synagogue might know people looking to invite new people to Sedars. Hope you find something and have a wonderful experience.

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Arlington, Va.: I will be making a salad of greens & beans -or vegetables] for a group seder. What beans are allowed/disallowed? I have in mind green beans & corn. Legumes should NOT be included, as I recall -lentils, garbanzos, etc. what about peas?]

thank you!

Sheilah Kaufman: Never peas or corn. i don't think really observant people use green beans, but I was taught they were okay. Sweet Potatoes and leeks are nice, or small red potatoes cooked cut and served in the salad like salad nicoise. Eggplant is a good vegetable, so are asparagus and spinach.

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Re: Dessert: If you don't mind mixing meat and dairy OR if you are having a vegetarian seder, I had great success with a coconut chocolate chip cheesecake with chocolate ganache frosting. Crust made from crushed coconut macaroons and passover margarine. Ganache made with passover choc chips or chocolate bar and passover margarine. Cheesecake made as usual. It's good enough to have year round!; You could leave off the ganache or omit the chocolate chips and make whatever flavor you wanted.

Sheilah Kaufman: want to bring me one? I love coconut and chocolate!

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Chicago, Ill.: I loved your savory farfel kugel recipe until I got to the dijon mustard - which isn't kosher for passover. For the poster who is looking for a savory pareve kugel, I made the following recipe for Cajun Farfel Kugel(based on Emeril's, believe it or not) last year and it was a hit. It served 6 without a problem.

6 tablespoons margerine
2 bell peppers, chopped
5 green onions, chopped
4 stalks celery, chopped
4 cloves garlic, chopped
1/2 cup chopped parsley
1 16-ounce box farfel
2 eggs, lightly beaten
22 ounces chicken broth
Salt and pepper, to taste
2 teaspoons Essence (Emeril's seasoning)
1/4 cup sliced mushrooms

Preheat the oven to 350 degrees F.
In a large skillet add margerine and saute bell peppers, green onions, celery, garlic, and parsley until softened, about 6 minutes. Add farfel and cook 2 to 3 minutes. Add eggs and cook 2 minutes. Add remaining ingredients and mix well. Bake in a greased 3-quart casserole for 30 to 45 minutes.

Sheilah Kaufman: Instead of Dijon mustard (mustard is a seed and not acceptable for Passover) I use the "fake stuff" since most recipes do not call for very much of it. Thanks for your recipe. Will have to give it a try. I am still working on my menu since I was in Dallas until late yesterday.

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Annapolis, Md.: Do you have any pareve vegetarian main dish recipes?
I can't serve the previously-mentioned dairy ones as we're having a fleishig seder.

thank you.

Sheilah Kaufman: what about some type of sweet and sour cabbage with a vegetable stuffing or a potato stuffing?

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College Park, Md.: I'm so happy to hear that someone else likes floater matzo balls! In my house, matzo balls were always light, fluffy and small--nothing like the lead sinkers that my NY friends think are the only "real" matzo balls. FWIW, I didn't grow up in a kosher house, so my mom always added ginger ale to the mazto ball mix to make them lighter--I don't know if that's pareve or not...

Sheilah Kaufman: I guess ginger ale is the same idea as the seltzer or club soda. i would imagine they have kosher for passover ginger ale since they have coke and pepsi. When I have a question I just call Katz's..when they were Kosher Market they always were able to answer my questions.and some of them were pretty strange..301 468 0400.

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Washington, D.C.: i dont consider it kosher to have brisket and ice cream at the same meal.
is this kosher for sephardic jews?

Sheilah Kaufman: Maybe you can find a kosher for passover ice cream for dairy but there are soy based ones noramlly, but soy is not kosher for passover. i just called kosher mart and they have coffee ice cream for passover but not pareve.

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Washington, D.C.: In response to the person who was concerned with making ahead and having to reheat -
Passover's a really big deal in my family; it's THE family get-together. This year there'll be around 60 people ranging in age from about 15 months to 90 years gathered in my aunt's Long Island home. Needless to say, she doesn't do all the cooking. Actually, she does very little of it. Everyone bring's "their" dish. The trick is finding enough refrigerator space to hold everything until we're ready to eat (2 extras and the garage usually work quite well). Everything is reheated in the oven in shifts, then kept warm in a buffet line. Everything can be reheated. If you're worried about things getting too dried out, undercook them (like turkey breast and kugel), but keeping brisket in gravy helps keep it moist when reheating. Quicker-cooking things can just be done on-site, especially if they are of the stick-in-the-oven-and-then-turn-off-some-time-later variety.
Good luck.

Sheilah Kaufman: wow..i am impressed..it's like feeding an army in the field. sounds like a wonderful get together. tavel safe enjoy!

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Washington, DC: Is chicken soup with matzoh balls a required part of the seder ceremony? If not, do you think it's okay not to have it? I don't think I'll have time to make it ahead of time. Thanks!;

Sheilah Kaufman: I don't make chicken soup and matzah balls. I make my fabulous Roasted Onion and Shallot soup for Passover and other holidays. It can be made ahead and frozen or kept in the refrigerator. Yummmm

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Arlington, Va.: Sheilah,

Question for you. Should I attempt to make my own gefilte fish this year? I usually "freshen" the jarred kind. My husband ( a non-jew) and family love gefilte fish and since the 1st night is a Saturday and I'll have more time to cook I thought I might give it a try, but it kind of scares me.....

Sheilah Kaufman: I made it once. Phyllis Richman the food writer invited me to do it with her and her sister. They followed the NEW YORK TIMES COOKBOOK recipe. It tasted great but was a lot of work. It also did not make lots of gefile fish...not enough for the whole holiday. Someday I will do it again, and i would like to try salmon gefilte fish. Since I don't feel like washing 16 gefile fish dishes which i need for dessert, i make my gefilte fish dip!!! Just one bowl and a plate of matzah pieces or veggies.

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Bethesda, Md.: I have heard that there are egg noodles the are kosher for Passover. Is that right? If so, are there any conditions to how or how long you cook them?

Sheilah Kaufman: I see them in the stores, but one time I tried some Passover cereal and it was like eating styrofoam. So i have not tried the noodles...i am a picky eater when it comes to Passover foods. Some one told me they were ok. If I were you I would get a box today, cook it just as plain noodles according to package directions and see what they taste like. If you like them then make the kugels. Let me know what you think.

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Butcher???: Hello,

Can you suggest a good butcher (metro accessible) where I can get my shank bone for Sedar plate (and meaty beef neck bones to make some beef stock) Thanks!;

Sheilah Kaufman: In Wheaton is Shalom you might try there i think the metro is within a few blocks. katz's is in Rockville but many many blocks down from White Flint.

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Melly, North Bethesda, Md.: My boyfriend is Jewish and has asked me to attend seder dinner with his family. I am a picky eater and I'm afraid I'll look disrespectful if I don't eat some of the ethnic food, especially the Gefilte Fish. Is there any way that I can get away with not eating some of the dishes? And also what exactly is used to make Gefilte Fish?

Sheilah Kaufman: Gefilte fish is several different fish ground up with spices, cooked in broth or soup, and eaten cold..usually with horseradish. Some gefilte fish is sweet...i like that kind, others are not. As I said before, I put some horseradish on it to give it more flavor. If you don't like something after tasting it, don't eat it...just say (if asked) that was very interesting, but I don't care for it. THEN be SURE to ASK for 2 HELPINGS of something else that you find okay and make a BIG FUSS over that recipe!

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Arlington, Va.: My husband and I are basically alone for Passover, one friend might join us. I am pregnant and do not have the energy for a major dinner. I would like short-cut ideas and possible places to purchase some items pre-cooked.
Thanks

Sheilah Kaufman: Wegman's has a big Passover take out, Sutton Place/Balduchi's, WHole Foods, if you are not "kosher for Passover" I love Chicken Out. The Deli's and Katz's have take out too. Most places have something, others more than others.

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Former Washingtonian: I love Passover!; Thanks for the chat!;

I have made this flourless torte for MANY seders and it is always a big hit. No matzo involved.

Chocolate Mousse Cake

7 oz semi sweet chocolate
1/2 cup unsalted margarine
7 eggs, seperated
l cup sugar
1 teaspoon Passover vanilla
1/4 teaspoon fresh lemon juice

Preheat oven to 325 F.
In a double boiler, melt the chocolate and margarine over barely simmering water.
Stir until smooth.
Whisk the egg yolks and 3/4 cup sugar until pale yellow and fluffy - about 5 minutes.
When chocolate is cooled, stir into yolk mixture.
Add vanilla.
Beat the whites with the lemon juice until soft peaks form.
Add the remaining sugar, slowly, l Tablespoon at a time and continue beating until stiff but NOT dry.
Gently fold whites into chocolate mixture.
Pour 3/4 of the batter into a 9" springform pan.
Cover and refrigerate the remaining batter.
Bake the cake at 325 F for 35 minutes.
Cool completely, but cake will fall.
Remove spring form pan and spread remaining batter on top.
Refrigerate 8 hours or overnight. Best made a day ahead.

This will be my daughter's birthday cake next week!;

Sheilah Kaufman: Sounds great..I am going to try that this weekend. As I said, I love chocolate...am a real chocoholic.

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Lamb Shanks: Just to let folks know that MacGruders often has the best lamb in the area. They've cut to order for me many times. Dunno if it's kosher, but I've never been disappointed.

Sheilah Kaufman: Thanks. Lamb is another favorite of mine. I sometimes make the shanks with apricots, prunes, sweet potato for Passover. Problem is not everyone who comes here loves lamb like I do.

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Washington, DC: Just to clarify, because someone else's response confused me -- I do not keep a kosher househould, not do I eat kosher, in terms of the meat/dairy issues. Is there a religious reason why I would have to do so during the passover seder? Thanks again.

Sheilah Kaufman: I don't think so. I think you should keep doing what you are comfortable with. I try and buy Kosher for Passover ingredients when I can and if not, I may use "regular." I am very careful when I make and take something to someone else's house to know their "rules." I know my friend Naomi will not care about kosher for Passover ingredients when I bring my turkey on Saturday.

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Pesach and Allergies: Sheilah, please help. I always have trouble with Charoset. I'm allergic to apples, and have tried substituting Jicimah (which is alrgiht). I can't use your other recipe, because I'm also allergic to cherries. Essentially, I'm allergic to most berries and tree fruit, but figs, citrus, and tropical fruit. Do you have a recipe that can help me?

Sheilah Kaufman: why not just use parts of the other recipes...like figs, dates, apricots chopped with nuts, a little wine or orange juice, some cinnamon...can you pick the Turkish recipe apart and use parts of it?

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Re; Person looking for seder: Our Reform synagogue, Temple Shalom in Chevy Chase, is having a second-night seder on Sunday which is open to non-members. The congregation is open, diverse and friendly. Just call the temple office.

Sheilah Kaufman: Thanks for your help. That's great to know.

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Capitol Hill, Washington DC: Early submission: Is unflavored gelatin kosher for Passover? I have a nice lemon mousse recipe from Bon Apetit, with lemon curd that is folded into a gelatin and whipped cream base, but wondered if it could be a Passover dessert?

Sheilah Kaufman: I just called the market and they say there is a passover gelatin.

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Bethesda, Md.:

Do you have a recipe for salmon gilfilte fish?

Sheilah Kaufman: Write me from my web site and is I find it in one of my cookbooks I will send it to you.

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Arlington, Va.: Do you have any advice on where to shop for Kosher for Passover wine? A friend of mine told me that we no longer have to suffer through drinking Mogen-David wine as many California winerys and a few Israeli (Golan Heights) wineries make very good Passover wine.

Sheilah Kaufman: Lots of wine stores carry kosher for Passover wines, also try Wegman's in Va. since they have a huge wine dept., and the kosher markets. I don't know if the county liquor stores have them, but I would call them.

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Falls Church, Va.: Hello Sheilah Kaufman,

I am an Italian-Irish Christian from Boston who recently moved to the Washington, DC Metro area and I have been invited to my Jewish wife's relatives in Potomac for the Seder dinner. I would like to make a good impression by bringing the appropriate wine for the occasion. Could you please help me in making the right choice of wine for this traditional feast.

Thank you

Nick

Sheilah Kaufman: just find a nice white or red that is kosher for passover. i like sweet wine so manashevitz is fine with me. usually guests bring the "good stuff.,"

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Silver Spring, Md.: I've never been a big fan of Gelfilter Fish, but most of my friends come from the Ashkenazi tradition. I'd like to include the diversity that is the Jewish people in my Seder. What are some of the other traditions for food served during the Seder itself?

Sheilah Kaufman: Traditional foods are lamb, fish (with the head in some places), matzah, eggs for other meals, 10 or 12 egg spone cakes,

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Rockville, Md.: What is the current status of Quinoa in terms of permissible use during Passover and are there any Passover recipes?

Sheilah Kaufman: I believe that it is ok, but just check with the rabbi to make sure. go on line for recipes.

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Dallas, Tex.: can you suggest a dessert that is not heavy and doesn't taste like matzoh?

Sheilah Kaufman: I make my chocolate mousse, and my flourless fudge roll. email me at my site and will give you recipes.

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Matzah City: Hello -- what fruits would you suggest for an easy fruit salad? Sometimes the Passover sweets can be too much!;

Thanks!;

Sheilah Kaufman: I like berry fruit salads...raspberry, strawberry, blueberry, maybe some nuts, blackberries, may mix with some yogurt

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Arlington, Va.: I am not Jewish, but I love to buy matzoh ball soup, especially during Passover. Where do you think are the best places that sell matzoh ball soup in the DC Metro area (metro-accessible areas preferred!)?

Sheilah Kaufman: Don't know anywhere. Love the soup from the Parkway Deli on Grubb Rd. in Silver Spring but it is not near the metro.

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Washington, DC: Hi and thanks for participating in the Passover chat. I have a sweet noodle kugel recipe that calls for cottage cheese, cream cheese and sour cream - all full fat. Wanted to cut out the cream cheese to lighten it up a little bit. Would you or chatters have any suggestions on either a lighter recipe altogether or, if not, how to make the substitution? I assume I was thinking 2% cottage cheese, to retain some of the fat, but maybe that will be too much cottage... ? Thanks.

Sheilah Kaufman: my friend Eileen uses the low fat cream cheese, sour cream, and egg beaters and the kugel is always great.

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Westampton, NJ: Can everyday dishes/cookware be made kosher for
Passover?

Sheilah Kaufman: Call Chabbad and ask them...usuaslly they kosher kitchens for passover for people.

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Washington, DC: Sheilah,

Thrilled that and Kim you're doing this special; thank you!;

I would like to make Passover kugel (preferably apple, but I'm open to other somewhat sweet kugels), but haven't found any really standout recipes. Do you have a favorite?

Thanks very much.

Sheilah Kaufman: I only make my crushed pineapple kugel..pineapple, eggs, sugar, melted butter, some farfel.

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Charlottesville, Va.: Hi! My Mother is hosting a birthday brunch for my grandmother on the last day of passover. She is at a loss as for what to make that people will still want to eat! She is going to have an omlet bar and fresh fruit, but how much matzah brie and kugel can you take after a whole week of it! Do you have any suggestions as to what might be some good dishes after an entire week of only passover foods? Can you recommend any good packagings for passover friendly cakes that dont taste like they are just for pesach? Thanks!

Sheilah Kaufman: email me for my sephardic/turkish chicken salad it is fabulous, no mayo, and i used matzah instead of the few pieces of bread.

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Washington, DC: Hello.
I am not Jewish, but every year I am invited to my friend's Seder. I make the kugel. I finagle the recipe on the back of the farfel can and here's my question:
I soak the raisins in tea just to plump them up and to add a little more moisture and flavor. Is this okay? My kitchen isn't kosher anyway, but I just don't want to add any excess non-kosher ingredients.
Thanks!;

Sheilah Kaufman: i plum of raisins too, and cherries. drain as best you can.

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Sheilah Kaufman: Time is short, so if you have more questions, or if you need more recipes, get in touch with me at my website www.cookingwithsheilah.com

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Silver Spring, Md.: You seem enamoured by Kosher Mart (the new owners of what was Katz's). Don't forget Shalom's and Shaul's in Silver Spring == they have all you have previously mentioned.

Sheilah Kaufman: thanks. don't know all the places since I am not kosher, but Kosher mart was nearby and helped with questions I had for my articles for JWI.

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Washington, DC: Both of my Godparents are Jewish, I am Baptist. Do you have a recipe or suggestion where I could combine the two backgrounds to make a dish she would be proud of? After 29 years of her dradle making & hosting Bah mitzvahs', I would think that would be a nice thank you.

Sheilah Kaufman: email me..i will put on my thinking hat.

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washingtonpost.com: Thanks to Sheilah for all the great tips, and to all of you who participated. Happy Passover.

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