Passover the recipes...
Passover is quickly approaching! Are you ready? It is a time to share, eat, drink, and really get behind the concept of: let my people go! Here are two recipes that you just may want to add to your seder table (or interfaith table). Eat on!
L'chaim,
Shoshi
The Kosher Soul Gourmet
www.koshersoulgourmet.com
Castilian-Style Passover Potato Casserole recipe
6 medium baking potatoes (about 2 pounds)
1/2 cup plain yogurt
2 tablespoons butter
1/4 to 1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 beaten eggs
3/4 cup feta cheese
1/4 cup water 1 (10 ounce) package pre-washed spinach
1/4 teaspoon paprika
Peel and quarter potatoes.
In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese.
Preheat oven to 425 degrees F.
In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.
Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Lay spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika
Bake, uncovered, for 15 minutes or until top is lightly browned.
Makes 8 servings.
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Sweet and Sour Artichoke Hearts
This side dish is traditional to the Sephardic Passover tables of several countries
Two 15-ounce cans artichoke hearts (not marinated), drained
1/3 cup apple juice
Juice of 1 lemon
2 tablespoons honey
Pinch of salt
1/4 cup chopped fresh parsley In a deep saucepan over medium heat, combine the artichoke hearts and apple juice; bring to a simmer. Stir in enough lemon juice and honey to achieve the desired sweet-sour taste. Add salt and simmer, uncovered, until liquid is reduced slightly. Sprinkle with parsley
