Pleasing Palates On Passover

Chef Ed Brown Serves Up Delicious Recipes For Seders -- Traditional Meals Served On The Jewish Holiday

(CBS)  Passover, which begins Wednesday evening, is an eight-day Jewish holiday marking the emancipation of Jews from the slavery of Egypt.

The story is told at elaborate, tradition-steeped meals called Seders on the first, second and sometimes last nights of the holiday.

And along with the story, there's usually a ton of traditional food on the Seder table.

On The Early Show Wednesday, Ed Brown, chef and owner of
Eighty-One in Manhattan, shared some of his favorite Passover recipes.

According to the Torah, God told Egypt's Pharaoh to let his people go, so they could serve him. When the Pharaoh refused, God sent ten plagues to Egypt, the last of which struck down all of Egypt's first-born sons. The sons of the Jews were spared, or passed over, hence the name, Passover.

When the Jews were told to leave Egypt, they weren't given time to let their bread rise, so they had Matzoth, which is unleavened, which is why so many of the meals for Passover have matzoth as a main ingredient.

On the show, Brown made some traditional matzoth dishes, such as Matzoth Ball soup, Matzoth Brei (a mix of Matzoth and eggs, which can be served scrambled, or as an omelet in this case, with a touch of sweetness and a hint of cinnamon), short ribs, Tzimmes (a traditional carrot salad), and an arugula and blood orange salad.

RECIPES

CHICKEN SOUP WITH MATZOTH BALLS

Serves 8

For the Matzoth Balls
In a large soup pot bring 1 1/2 gallons of salted water to a boil
Prepare Matzoth ball mixture according to the directions on the box
Add two teaspoons of freshly chopped dill to the mix
Form into balls and drop into boiling water, simmer approx. Fifteen minutes, remove and reserve

For the Soup
2 3 1/2 pound kosher chickens cut into quarters
3 Parsnips, whole, peeled
3 Carrots, whole, peeled
1 Large leek, white part only, split and washed
1 Medium white onion, peeled and split in 1/2
1 Clove fresh garlic, peeled and bruised
1 Bunch of flat parsley, washed
1 Bunch of fresh dill, washed

In a large non reactive soup pot place the chicken and cover with cold water, approximately 2 inches above the chicken (approximately 3 cups). Bring to a boil then immediately reduce to a simmer for 45 minutes, skimming off any scum that may rise to the top.

Add parsnips, leek, onion and garlic, then place herbs over the top of the soup, continue to simmer for 45 minutes longer, shut off the fire and let rest for 15 minutes. Remove the herbs from the top and discard, then remove the whole carrots and parsnips and reserve. Strain the soup into a clean, non reactive soup pot and reserve. Season with kosher salt and fresh black pepper to taste.

Add pre-boiled Matzoth balls to the soup to absorb the flavor, very slow simmer for twenty minutes. Cut parsnips and carrots into large slices and ad to the soup. Serve in bowls.

For more recipes, go to Page 2.

[RyanGoldschlager]

Just sharing a well-traveled passover brisket recipe: I love this version, which cooks slowly in red wine and stock creating its own gravy: http://miocibo.com/2009/04/08/beef-brisket-passover-recipe/

[BowledOver]

This is great! Also found a recipe for Chocolate Matzo Cake at http://feastonthecheap.wordpress.com