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The New Passover Menu cookbook by Paula Shoyer

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Books : Cooking : English
 

I liked the two baking cookbooks by the same author, so I thought I'd buy this book for some more modern kosher
recipes than the ones in my collection of "The Sisterhood Bubbies Share Their Recipes" books that all seem to
require two pounds of chicken fat, even if it's a recipe for vegetable soup. The recipes in The New Passover Menu are a
lot healthier and more flavorful than ones I'm used to cooking. Some are simple, some are more involved, but they all
look interesting. I really like the vegetable recipes, such as the roasted asparagus with toasted almond, the broccoli
with garlic, and the brussels sprouts and shallots - my kids appreciate a change from the plain steamed vegetables I'm
usually serving.

It's obvious from the introductions to the various recipes that Paula Shoyer spends a lot of
time trying to serve her kids food that will make them happy. The recipes in this book will help me to do the same for
my kids - thanks especially for the Peruvian Roasted Chicken with Salsa Verde! No need to wait for Passover to start
cooking that one. The Sephardic Poached Fish in Pepper Sauce was also good, especially with some added paprika.

The organization of the book is pretty good, with different sections for the various menus. I tend to put together my
own menu, and I found the table of contents in the front of the book to be an easy way to find the recipe I wanted, even
more than the index in the back of the book. All of the recipes are listed on two pages, and the section names make
sense, so that helped me.

I'd recommend this book for someone looking to modernize their menus, and not just
during Passover. 

- Steve in MA, Amazon.com

Chef Paula Shoyer is the author of the popular HOLIDAY
KOSHER BAKER and KOSHER BAKER cookbooks. She resides in the DC area with her husband and four children. The fans of her
baking books would ask her about Passover recipes even in the Summer, all around the country, so she decided to write
book to answer their recipe questions. She organizes the recipes and stories into eight menus: one for each of the eight
nights of Passover. Lunch ideas are also given for each day of the Chag - with page numbers of the mixed and matched
recipes provided for your ease.

The eight menus are (1) The Updated Ashkenazic Seder Menu (9 recipes); (2)
The International Seder Menu (8 recipes); (3) Shabbat Menu for Passover (5 recipes); (4) Yomtov Menu (8 recipes); (5)
French Dairy Menu (4 recipes); (6) Italian Vegetarian Menu (4 recipes); (7) BBQ Dinner Menu (4 recipes); (8) Easy
Chicken Menu (4 recipes) ? but there is no complementary Hard Chicken Menu; (9) The Passover Breakfast (5 recipes); and
(10) DESSERTS, of course (with 15 recipes)..

In the Introduction, Shoyer discusses what many see as the
Passover Food Oppression, and her mission to provide delicious, inspired, and elegant holiday meals within the dietary
and culinary framework or spiritual restrictions of Passover.

Some of the standout recipes for me were:

Banana Haroset, which is gluten free and makes enough for 25 portions. It uses 3 bananas, ground walnuts,
apples, wine and more; and Shoyer's gefilte fish gets ge'filled with salmon and served with a slaw of ginger, orange,
mango, arugula, and avocado. Shoyer tried so many times to boil gefilte fish from scratch, and once it turned into a
fish soup. So she writes, we should save time and stress and use a frozen fish loaf/roll and just enhance it with salmon
filets. Her chicken soup adds in chicken meatballs and zucchini spaghetti, while her matzoh balls use ginger and
cilantro.

The Peruvian Roasted Chicken with Salsa Verde is based on a Peruvian recipe by her friend Betty
Supo. She also has a recipe for Brisket Osso Buco (as in the style of veal that one finds in Italian cuisine) She
recommends using 2nd cut of brisket, not first cut. Inspired by NYC's kosher Tevere84 restaurant, she adds garlic
gremolata to the brisket as a last step. Did I mention that her kugel is of asparagus and zucchini.

The
International Seder Menu makes a Middle Eastern Haroset of dates, figs, ginger, zest, wine, fruit, nutmeg and more a la
Limor Dector. There are recipes for Sephardic Poached Fish in Pepper Sauce; a Whole Chicken Stuffed with Dried Fruit;
Moroccan Spiced Short Ribs; and Gingered Red Pepper and Tomato Soup.

Two of the four Shabbat Menu recipes are
for Caramelized Onion and Sweet Potato Soup and Smothered Chicken and Sage and Basil.

For Yomtov, Shoyer
recommends a Zucchini based soup; Beet and Butternut Squash Salad; Lamb Stew with Mint, Apricots, and Pears; and Coconut
Chicken Schnitzel which makes use of matzo cake meal.

Kale leads the French inspired menu with a Kale Caesar
Salad. Shoyer lived in Geneva for three Passovers. She includes recipes for Southeastern French-style Gratin Dauphinois
with Kosher for Passover Cheese; Ratatouille; and Seared Tuna with Olives and Capers.

The Italian menu pays
tribute to her father, Reuben Marcus, who served in Italy during WWII, and her brother who loves eggplant. It includes
recipes for a vegetable antipasti; Eggplant Parm; and Pan Seared Zucchini with Garlic. The BBQ menu leads with a Garlic
Marinated Steak with Onion Jam. The Easy Chicken Menu highlights a recipe for Chicken Scaloppini with Mushrooms. Very
easy.

Some of the Breakfast items are Passover Rolls; Waffles; and Crumb Cake Muffins. The Dessert items ?
many of which are gluten free - include torts (three of them); two pistachio based rolls; orange tea cake cupcakes;
candy; cookies; biscotti; and a Passover Opera Cake (insert a Verdi Nabucco opera joke here?)

Truly inspired
and interesting recipes for a food focused holtday

-  Larry Mark, Amazon.com                                                             

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