It’s been a while. Last quarter was hectic, and it culminated in a trip to Montreal for a conference that was both exhausting and energizing. Since this is a food blog, I want to mention the amazing panini, croissant and brioche discovered here, which made the trip worthwhile all on their own.
My purpose in blogging today is to describe a passover seder that took place at my house last week. I can claim no credit for it’s success, as it was entirely orchestrated by Laura, but I thought it was maybe the best passover meal I have eaten.
Laura made 9 pounds of brisket, Emily O. made matzo ball soup from a family recipe, and I made potato kugel and salad. I had never even tried potato kugel before, so I wasn’t sure what to expect from it. I always feel sort of insecure trying to cook something when I don’t know what the end product should be like, but I think this is a hard dish to mess up.
I used this recipe from Bon Appetit, for a potato, zucchini and carrot kugel. It was really easy with a food processor. I forgot to take a photo of the final product, but it wasn’t much more attractive than the batter, so maybe it’s for the best. Anyways, it got positive reviews, and made a nice compliment to the brisket. First potato kugel ever: a success.
My other contribution to the meal was a salad inspired by this one from Jen’s blog. I changed it up a bit based on what I had, so this is what went in it:
purple cabbage, cut into 1/4 inch shreds
broccoli, cut into small trees and steamed for 2 minutes, still crunchy
bit of red onion
toasted slivered almonds
2 tbsp white wine vinegar
4 tbsp honey
3 tbsp dijon mustard
dash of sesame oil
I really liked this salad, as did others. The dressing is especially delicious. Sadly, I failed to get a photo of the salad as well.
Really though, those dishes were nothing compared to what Laura and Emily produced. Neither of them had ever attempted either dish, but they turned out great. Hoping halfie passover becomes a tradition!
I leave you with Jimmy, finding the afikomen.