But "restrictions" don't have to mean dull or tasteless, as chef and part-owner Josh Eden of the hit eatery Shorty's.32 in Manhattan proved on The Early Show Saturday.
As the show's "Chef on a Shoestring," he made a three-course Passover meal for four and tried to do it on our $40 budget.
Eden used traditional ingredients for the dinner.
His menu included Matzo Ball Soup, Braised Brisket with Caramelized Onions, and Sponge Cake with Fresh Berries.
Matzo Balls: Matzo or Matzah balls are traditional eastern European Jewish dumplings made from matzah meal. The balls are shaped by hand and dropped into a pot of salted, boiling water or chicken broth. (Keeping one's hands wet is vital when handling the sticky dough) The balls swell during the boiling and come out light or dense, depending on the precise recipe. Matzo balls are roughly spherical and can range anywhere from a couple of centimeters in diameter to the size of a large orange, depending on preference. Matzo balls are usually served with chicken broth, as matzo ball soup.
Matzo Meal: Or ground matzo, is generally available in two textures -- fine and medium. Matzo meal is used in a variety of foods, including gefilte fish, matzo balls and pancakes. It's also used to thicken soups and for breading foods to be fried. Matzo meal is available in Jewish markets and most supermarkets.
Brisket: Brisket is a cut of beef from the breast or lower chest. Most of the tenderness from this normally tougher cut of meat comes from the fat cap often left attached to the brisket. The brisket is almost always placed with the fat on top, so it slowly dissolves down into the meat as it cooks, resulting in a more juicy and tender meat. In traditional Jewish cooking, brisket is most often braised as a pot roast.
Potato Flour: Potato starch flour is obtained by grinding the tubers to a pulp and removing the fiber. The dried product consists chiefly of starch, but also contains some protein. Potato flour is used as a thickening agent. Because the flour is made from neither grain nor legume, it is used as substitute for wheat flour in cooking by Jews during Passover, when grains are not eaten.
Sponge Cake: This light, airy cake gets it delicate texture from beaten egg whites, which are folded into a fluffy mixture of beaten egg yolks and sugar. They get their leavening power entirely from the eggs. Sponge cakes are further characterized by the fact that they do not contain shortening of any kind. The cakes can be flavored with anything from lemon zest to ground almonds.
For Eden's recipes, go to Page 2.