Passover by Design

Product Description

In this fifth cookbook in the celebrated Kosher by Design series, Susie Fishbein makes Passover preparations elegantly simple. Featuring a blend of Passover-adjusted Kosher by Design favorites, with over thirty brand-new recipes and full-color photos, this is one cookbook you'll love to use throughout the holiday.

Passover by Design features:

• Over 30 brand-new recipes, many developed with kosher catering star, Moshe David
• Over 130 Kosher by Design favorites reformulated and retested for Passover
• Over 140 full-color images throughout, with over 40 brand-new photos
• Quick and easy table decor and entertaining ideas
• Useful, year-round healthy cooking techniques
• Comprehensive index for easy cross-referencing
• Also includes over 130 gluten-free recipes which makes this the perfect year-round cookbook for those on a gluten-free diet.
  

About the Author

Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook, Kosher by Design, published in 2003 by ArtScroll Shaar Press. Since then, Fishbein has debuted Kosher by Design Entertains, Kosher by Design Kids in the Kitchen Kosher by Design Short On Time and the NEW Passover by Design. Combined sales in the series have exceeded 250,000 copies. Her next project Kosher by Design Lightens Up! is due in November 2008.

Susie travels the country sharing culinary techniques through book signings and cooking demonstrations. She has appeared on national television shows such as The Today Show, Living It Up with Ali & Jack and Sheila Bridges Designer Living, as well as Martha Stewart Radio . She presented her cooking talents at the International Festival of Food and Wine at Epcot Center in Orlando in October, 2006. She has also taught at the prestigious Degustibus Cooking School in New York as well as onboard Chosen Voyage kosher cruise lines.

As a wife and the mother of four children, Susie understands the demands of modern living and creates cookbooks that balance contemporary and traditional tastes. She is a graduate of Queens College in New York and taught fourth grade for several years at a progressive school in Oceanside, New York.

Passover by Design: Picture-perfect Kosher by Design recipes for the holiday (Kosher by Design) (Kosher By Design) (Hardcover)
by Susie Fishbein (Author)

Hardcover: 272 pages
Publisher: Mesorah Pubns Ltd (February 28, 2008)
Language: English
ISBN-10: 1578190738
ISBN-13: 978-1578190737

Passover Recipes

Easy Salmon Cakes with dill sauce

3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 ½ cups cooked salmon
1 large egg, lightly beaten
1 ½ teaspoons Dijon mustard
1 ¾ cups matzah farfel
½ teaspoon freshly ground pepper
Creamy Dill Sauce (recipe follows)
1 lemon, cut into wedges

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.


Can be prepared through Step 3. Cover and refrigerate for up to 8 hours.




Creamy Dill Sauce to serve with salmon patties

¼ cup reduced-fat mayonnaise
¼ cup nonfat plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped fresh dill or parsley
Freshly ground pepper to taste

Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper in a small bowl and mix well.
Cover and refrigerate for up to 2 days.

Tilapia with Mushroom-Olive Sauce

1 tbs. olive oil
1 small onion, cut in thin wedges
1 clove garlic
1 14.5 oz. can diced tomatoes
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 tbs. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
4 6 to 8 oz. tilapia fillets (may also use flounder, halibut, or sole)

Directions:

For sauce, in a large skillet heat olive over medium heat. Add onion and garlic; cook 2 to 3 minutes or until onion is tender. Add undrained tomatoes, mushrooms, olives, oregano, salt, and pepper. Bring sauce to boiling.

Gently place fish in skillet; spoon sauce over fish. Return to boiling. Reduce heat; simmer, covered, for 8-10 minutes or until fish flakes easily when tested with a fork.

With a wide spatula lift fish from skillet to a serving platter. Spoon sauce over fish.

Serves 4

367 calories per serving

Passover Recipes

Passover Recipes:
	Bagels
	Breakfast
	Brownies
	Cakes
	Candy
	Charoset
	Cookies
	Desserts
	Fish
	Horseradish
	Kugel
	Macaroons
	Main Dish
	Mandel bread
	Matzah Balls
	Matzah Farfel for Soup
	Matzah Recipes
	Matzoh Brie
	Meat
	Pizza
	Poultry
	Rolls
	Salads and Dressings
	Spreads
	Side Dishes
	Soups
	Specialties
	Vegetables

Passover (Hebrew: פסח; transliterated as Pesach or Pesah), also called חג המצות (Chag HaMatzot - Festival of Matzot) is a Jewish holiday which is celebrated in the spring. It begins on the 15th day of Nisan (on the Hebrew calendar), which falls between March 15-April 30. Passover commemorates the Exodus and freedom of the Israelites from ancient Egypt. As described in the Book of Exodus, Passover marks the "birth" of the Jewish nation, as the Jews' ancestors were freed from being slaves of Pharaoh and allowed to become servants of God instead.