The seders and what I cooked

I am not a creative or innovative cook, but I am a very competent cook. Essentially, this means that I know how to pick a good recipe, I know how to follow a recipe, and I can pick which recipes go well together. All of these rudimentary skills worked their simple magic this past week, leading to some exceptionally delicious food for our second seder. Here’s what we had and how to make it yourself. All you have to do is follow the recipe. Trust me.

1. Tea Soaked Eggs

2. Chicken Soup with Loads of Vegetables (Joan Nathan) – zucchini omitted


3. Fluffy Matzah Balls (also Joan Nathan)

4. Italian Jewish Style Brisket quite simply the best brisket I have ever tasted

5. Parsnip Fries (with local spring-dug parsnips – as sweet as candy)

6. Levana’s Brownies prepared with extra virgin coconut oil and no vanilla

What did you eat? Any recipes you care to recommend?

ps, Zoe totally rocked on the Mah Nisthana. She must have an awesome kindergarten teacher. Here’s a picture of her practicing in school:

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posted April 24, 2011 at 2:35 pm

This year I tried Joan Nathan’s “Egyptian Haroset” (from her Jewish Holiday Cookbook), but added: 1 tsp. cinnamon, 1 tsp. allspice, 1/4 tsp. ginger, and 1/2 tsp. nutmeg while it was simmering on the stove. It turned out really well, and has been good: in yogurt, on matzo with cream cheese, and as a filling for Passover blintzes.

I’m definitely going to try those parsnip fries, and that brisket recipe sounds good, too. Thanks for sharing!

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