Passover Cooking

There’s probably no holiday on the Jewish calendar – no holiday on anybody’s calendar – that has as much to do with food as Passover. Kosher for Passover fare contains no leavening, but observance goes beyond chucking the bread out and bringing in the matzah for a week. It involves a different set of cookware, dishes, recipes – and a different mindset altogether. It’s the holiday our grandmothers dubbed “a kitchen Yom Tov” because we spend so much time preparing meals. Since I seem to have an allergic reaction to extended periods by the stove – my commitment to fast and easy recipes year round and on Pesach has resulted in the following kitchen quickies for your holiday this year.

Before we get into the recipes a quick note on Seder wine. Over the course of the Seder, for cups of wine are consumed, so it’s important to choose a wine that is not too intoxicating and will not feel heavy on the stomach. When I am faced with a quandary such as this, I turn to Ernie Weir, owner and winemaker of Hagafen Cellars of Napa Valley, producers of Gold Medal wine since 1979. He’s my go-to guy for wine advice and suggests the following for Seder wine: “The Hagafen 2003 Estate Bottled Napa Valley Merlot or the Hagafen 2000 Estate Bottled Napa Valley Syrah. The Merlot is for those who prefer a young, spice-filled red with low alcohol (13%), and the Syrah is for those who prefer a wine with a bit of bottle age, creating a very smooth mouthfeel.”

Ernie has also supplied many complementary wine suggestions for the delicious recipes below. After all food and wine are perfect partners you know. All I have to say is that I am fortunate to have a professional taking care of the wine suggestions, because wine is an art unto itself. Although some may say the same for cooking, I find wine to be a language all its own. Personally, I am happy just to be told what to purchase, yet I am aware that inquiring minds like to know why. So now with Ernie, we know what and we know why.