Cooking for Passover Like a 5-Star Kosher Chef
Inbal Hotel Jerusalem, where the chef offered an online how-to on holiday cooking. Courtesy Inbal Hotel.
(JTA) – At this time of year I always ask around to my friends and neighbors for new and creative Passover recipes — and if I can stand upright after chasing after crumbs of chametz, helping my kids prepare Torah commentary for the seder and changing over my kitchen to kosher for Passover, I even try one or two of them.
I never thought I would have the chance to get Passover recipes directly from the executive chef of a 5-star kosher hotel restaurant, however. And I am sure ready to eat restaurant-style food from the comfort of my own home.
Inbal Jerusalem Hotel executive chef Nir Elkayam showed me and anyone else who wanted to watch, how to make new and interesting dishes for the upcoming holiday in a live online demonstration, accompanied by a live chat where you could ask him all your Passover cooking questions.
Chef Nir Elkayam Image by Courtesy Inbal hotel
I wish I could afford to stay at the Inbal, with its awesome view of the walls of Jerusalem’s Old City, for the whole week of Passover. But I will take what I can get. Baby steps…
The live cooking session was broadcasted from the Inbal’s kitchen on March 24. In case you missed it, here are some of Elkayam’s eclectic matzo ball recipes:
Crazy Knaidlach (Matzo Balls)
1½ cups chicken broth
1 tablespoon oil
1¼ cups matzo meal
2 large eggs
3/4 teaspoon salt
¼ teaspoon baking powder
Tunisian Inspired
Chop 1 large white onion into small cubes and fry in olive oil until browned; add 1 crushed garlic clove and continue to fry on a low heat; add 1 package of parsley to the fried onions and stir into the regular matzo balls. Check if it needs salt and improve the seasoning with added matzo meal.
Moroccan Inspired
Chop 1 medium white onion and fry in olive oil until browned; add 1 crushed garlic clove and continue frying on a low heat and then leave to cool. Add 1 spoonful of spicy Moroccan harissa and chopped coriander to the fried onions, then stir into the regular matzo balls. Check if it needs salt and improve the seasoning with added matzo meal. (Suitable for any soup, not just chicken soup.)
1) Bring the chicken broth to a boil in large mixing bowl and add the matzo meal, baking powder and salt.
2) Add the hot broth and oil while mixing until the texture is smooth.
3) Cover with plastic wrap and let cool.
4) Add the eggs and mix well; if too thin add matzo meal.
5) Boil water in a large pot, wet hands and form balls of 3 1/2 inch diameter in size, then cook in the boiling water for about 5 minutes. Cook 7 to 10 balls at a time depending on the size of the pot.
Knaidlach Chocolate Sauce
1½ cups milk
1 tablespoon oil
1¼ cups matzo meal
3 large eggs
1 teaspoon sugar
3/4 teaspoon salt
¼ teaspoon baking powder
¼ cup chopped roasted nuts
1) Bring the milk to a boil in a large mixing bowl and add the matzo meal, baking powder, sugar and salt, then add oil while mixing until you get a smooth texture.
2) Cover with plastic wrap and let cool.
3) Add the eggs and mix well, if too thin add matzo meal.
4) Boil water in a large pot, wet hands and form balls of 3½-inch diameter in size, then cook in the boiling water for about 5 minutes. Cook 7 to 10 balls at a time depending on the size of the pot. Cool the balls.
5) Separately prepare a mix of kosher Belgium waffles for Passover that you can buy in a supermarket.
6) Heat oil in a large pot on low heat, salt the matzo ball mixture and deep fry like tempura vegetables. Arrange the balls on a deep serving dish and pour the hot chocolate sauce over them. Sprinkle with chopped roasted pistachios and top with whipped cream.
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