Pleasing Palates On Passover

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.

MATZOTH BREI

Serves 8

4 Matzoth cakes, roughly broken
2 Tablespoons of Butter
6 Whole eggs, beaten
1 Teaspoon of cinnamon
2 Teaspoons of sugar
1 Teaspoon of vanilla extract
1 Teaspoon of orange zest
Kosher salt and freshly ground pepper to taste

In a large bowl, cover the broken Matzoth with cold water for three minutes, then drain.

Combine the eggs, cinnamon, sugar, vanilla extract, orange zest and pour over the drained Matzoth. Over medium high heat, melt the butter in a large (preferably non stick) frying pan. Add the Matzoth egg mixture and cook until the eggs are cooked and getting slightly golden, mixing occasionally. Season with salt and pepper. Serve immediately with maple syrup.

SHORT RIBS OF BEEF

Serves 8

5 pounds of beef short ribs with the bone
2 tablespoons of olive oil
2 onions, peeled and sliced
2 cloves of fresh garlic, peeled and roughly chopped
3/4 cup of crushed tomatoes
3 sprigs of fresh thyme
2 Bay leaves
3 Cups rich beef or chicken stock (can also use water)

Preheat the oven to 300 degrees F.

In a large heavy braising pot, sear the short ribs in oil at high heat getting lots of color on the meat. Add the onions to the pot and caramelize, then add the garlic. Cook for three minutes more. Add the remaining ingredients, bring to a simmer, cover and put into oven and cook until tender, approximately four hours or until bone can be easily removed when pulled from the meat.

Remove from the oven and let cool. For absolutely best results, refrigerate overnight. Remove the short ribs from the cooking liquid, and cut into equal portions. Add short ribs back to the cooking liquid, and reheat in a 300 degree farenheit oven until hot. Serve immediately.

TZIMMES

Serves 8

2 Tablespoons chicken fat or olive oil
1 small onion, peeled, slices very thin
2 Cups of rich chicken broth
6 Carrots, peeled and cut into 1/4's
3 Medium sweet potatoes, peeled, cut into 1/8's
12 Pitted prunes
12 Dried apricots
1 teaspoon fresh ginger (peel, leave whole)
1 Cinnamon stick
1 Star anise
1 Teaspoon of lemon juice
Zest from 1/4 of an orange
Kosher salt and freshly ground pepper to taste

Preheat the oven to 375 degrees Farenheit.

In a heavy pot, sweat the onions in fat or olive oil over medium heat, until soft. Do not allow them to color. Add the chicken broth and bring to a simmer. Add remaining ingredients, cover and cook in oven until all ingredients are very tender, approximately 45 minutes.

Remove ginger, cinnamon stick and anise, and serve.

ARUGULA SALAD WITH WATERCRESS, FENNEL AND BLOOD ORANGE

Serves 8
1 Bunch fresh arugula, washed, dried and stems removed
1 Bulb of fresh fennel, washed, and shaved thin on a mandolin slicer
1 Small bunch of watercress, washed, dried and stems removed
1/2 Small red onion, peeled and sliced thin
3 Blood oranges, peeled and segmented
3 Tablespoons of extra virgin olive oil
1 Teaspoon of orange zest
1 Tablespoon of champagne vinegar
Kosher salt and freshly ground pepper to taste

Combine all ingredients in a large non reactive bowl and toss gently. Serve.