| Favorite Easter and Passover Recipes |
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Rocky Mountain News
Scripps Howard News Service
Potato Kugel Recipe courtesy Pedy and Lennie Wolkon. Ingredients: 6 large baking potatoes (peeled and placed in water until just before using)
3 eggs, beaten
2 large onions
Salt (one full teaspoon) and pepper to taste
Oil to cover bottom of muffin tins Preparation: Preheat oven to 350 degrees. Using a whisk or the processor, beat eggs with salt and pepper and set aside. In food processor, chop onions (grater consistency) and set aside. Do not over process. Shred (small attachment) potatoes in processor. Switch to chopping blade and process potatoes in batches. (Do not over process -- use pulse switch.) Strain excess starch from potatoes. Add onions and egg mixture and blend thoroughly with fork. Preheat well-oiled muffin tins in oven. Carefully scoop mixture into each tin (handle hot pan carefully), to about half-full. Bake kugel in oven for about 1 hour, until bottom and top are well-browned. Cool for at least 15 minutes. Can be made ahead and reheated. Serves: 24 muffin-size kugels
Chicken Soup Ingredients: 1 large chicken, cut into quarters
8 carrots, peeled and sliced
5 stalks celery, cut into 3-inch pieces
1 large leek or 2 large onions, whole or cut in pieces
1 bunch fresh parsley
1 turnip peeled whole or cut into pieces, optional
1 parsnip, peeled or cut into pieces, optional
Salt and pepper Preparation: Place chicken in soup pot and cover completely with cold water. Bring to boil uncovered. Skim foam from top. Turn heat to medium/medium high. Add vegetables and salt and pepper to taste. Cook 1-1/2 to 2 hours covered. Remove chicken and set aside. Strain vegetables and set aside in another bowl. Allow soup, vegetables and chicken to cool. When cool, place in refrigerator. The next day, skim fat off broth. Add chicken and vegetables to broth. Heat and serve. Serves: 4
Matzo Balls for Chicken Soup Recipe courtesy Jean Geldin, mother of Marc Steron. Ingredients: 2 Tbs. vegetable oil
2 large eggs, slightly beaten
1/2 cup matzo meal
1/2 to 1 tsp. salt
2 Tbs. chicken soup stock
1 tsp. parsley flakes (optional) Preparation: Blend oil, eggs, matzo meal and salt with whisk. Add stock and mix. Cover and chill at least 1 hour. Bring pot of water to boil. Wet hands and form mixture into balls about 1-inch in diameter. Place in boiling water, cover and cook 40 to 60 minutes over medium heat. Remove matzo balls and add to soup. Heat soup and matzo balls to desired temperature and serve. Serves: 8 matzo balls
Easter Rack of Lamb Recipe courtesy Frank Bonanno. Ingredients for the Racks of Lamb: Two 8-bone racks of lamb
2 Tbs. olive oil
5 sprigs rosemary
Small bunch thyme
Five cloves garlic
Salt and pepper
3 oz. butter Preparation for racks of lamb: Cut the racks in half, liberally season with salt and pepper. Let rest at room temperature for 30 minutes. In a skillet, over high heat, add the olive oil. Sear the lamb racks all over until golden brown. Turn the racks skin-side up and add the remaining ingredients. Transfer to an ovenproof pan and place in a 400-degree oven for 25 minutes (use a thermometer and check after 15 minutes; thermometer will register 140 degrees for medium-rare). When racks reach desired temperature, remove from oven and let rest for at least 8 minutes. After racks have rested, you can slice between the bones for a pretty presentation. Serve lamb with the sauce, on a platter with the escarole. Ingredients for the Lamb Sauce: 3 cups good Italian red wine
3 shallots, sliced
3 cups lamb or beef stock
1 Tbs. minced fresh rosemary
1 Tbs. minced fresh sage
1 Tbs. minced fresh mint
3 Tbs. high-quality butter Preparation for lamb sauce: Place the wine and shallots in a pot and reduce until about 1/4 cup (about 20 minutes). Then add the lamb or beef stock and reduce by half; strain the sauce through a fine-mesh strainer. Add the herbs and simmer until ready to use. Just before serving, whisk in butter and ladle over the lamb. Ingredients for Sauteed Escarole 2 heads escarole, cleaned and bottom removed
3 cloves garlic, sliced paper-thin
1/4 cup water
1 lemon for juicing
Sea salt and pepper
1/4 cup good extra-virgin olive oil plus extra for drizzling
1/4 cup Parmesan cheese Preparation for Sauteed Escarole: In a large saute pan (large enough to hold all the greens), heat 1/4 cup of the olive oil until very hot and add the garlic. Cook for about one minute without burning and add the escarole and saute for two minutes. Add the water and sea salt to taste. Cook for about three to five minutes, until the water has evaporated and the escarole is tender. Add the juice of the lemon and stir. Remove from the heat. Drizzle with olive oil and sprinkle with the Parmesan cheese. Place on the platter and put lamb on top. Serve with the sauce. Serves: 4 (four chops per person)
Corn Souffle Recipe courtesy Suzanne Taylor. Ingredients: 1/2 stick (2 oz.) butter
2 Tbs. Bisquick
1 Tbs. sugar
6 eggs, separated
1/2 cup milk (scant)
2 Tbs. cream
2 cans 15 oz. each creamed corn Preparation: Cream together the butter, Bisquick and sugar. Blend in 6 egg yolks. Add the milk, cream and creamed corn. Pour into a souffle dish. Beat the egg whites until stiff. Gently fold into creamed-corn mixture. Do not over mix (it is not necessary to have all the egg whites incorporated). Bake at 400 degrees for 20 minutes; lower the temperature to 350 degrees and continue baking 20 to 30 minutes until mixture is cooked and knife inserted in mixture comes out clean. Souffle will deflate almost instantly, so take from oven to table. Note: In testing this recipe twice in different ovens, the timing was a little tricky, and I would suggest making it once before making it for company to see how it performs in your oven. The outside souffled perfectly, while the inside took longer than expected to cook. If the souffle is browning too fast on top, lower the temperature right away. Don't worry when it deflates - it tastes delicious. If you remove it from the oven and the inside isn't cooked, it can be returned to the oven to finish cooking.
(Contact the Rocky Mountain News at www.rockymountainnews.com.)
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