- Prepare the prime rib in a special way so it is Kosher for Passover. Marlene Sorosky, author of "Fast and Festive Meals for the Jewish Holidays," suggests this recipe. Preheat the oven to 500 degrees and make sure the roast is at room temperature. Sorosky advises the cook to rub the fat with matzah cake meal to seal in the juices and then season the meat well with salt and cracked black pepper. Next, place aluminum foil loosely over the meat. Roast according to size specifications. The timetable is 15 minutes per rib, or five minutes for every pound of ready-to-cook meat. When the meat is finished cooking, turn off the oven, but keep the oven door closed. Keep the roast in the oven for at least 1 hour before serving.
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Kugel is usually a noodle casserole, but for Passover, noodles need to be removed because they are considered a leavened food. Marlene Sorosky suggests a potato kugel alternative.
Her ingredients include: 6 potatoes, 1 onion, 2 eggs, 1 tsp of salt, 6 tbsp of butter, 2 tbsp of matzah meal, and 2 tbsp of butter to coat the baking pan.
To prepare, grate the potatoes and onions and place them in a colander. Squeeze the excess juice out of the mix. In a separate bowl, mix the eggs, salt, melted butter, and matzah meal. Stir in potatoes and onions. Coat the 9 x 13 pan with butter and then pour the mixture into the pan. Bake, uncovered, at 400 for 15 minutes, and then reduce the heat to 375 and bake for 45 minutes. (Reference 1). -
Vegetables are an important staple for any diet, and the week of Passover is no exception. Include vegetables such as asparagus, broccoli, and artichokes to your menus. Martha Stewart suggests a quick and easy asparagus recipe.
Ingredients include: asparagus, 1 1/2 tbsp of oil, and salt and pepper. To prepare, place the asparagus in a bowl and drizzle oil over the asparagus and then sprinkle salt and pepper to taste. Grill on the stove for 10-12 minutes. Martha Stewart also suggests a carmelized shallot vinaigrette dressing. (Reference 2).
