I’ve been feeling all warm and fuzzy as we wind our way towards Passover this year.
It was only a year ago that I met three like-minded bloggers and we had the crazy idea of pooling our very different viewpoints and co-authoring a Passover cookbook together. We bonded over countless hours of recipe brainstorming, strategizing, and late night laughter, ditzy from too many hours of Google Chat.
In just four intensely focused months, we created the e-book, 4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors.
The beauty of it is, that we are now true friends, despite the fact that we have never all been in the same room. If any of us were to need something, food related or not, I believe we would be right there for each other. Talk about the beauty of technology!
I finally met Whitney Fisch in L. A. this fall, and we fell into breathless conversation over kosher Mexican tacos as if we were old pals. Sarah Lasry and I are lucky enough to live on the same coast and try to make the time to meet in the city. I recently introduced her to my community in CT where she taught an awesome class in hamantaschen making for Purim. Amy Kritzer is coming up from Austin to check out the NYC scene this week and to celebrate with family. We have an early morning breakfast date to eat too much chocolate laced babke and shoot pics of early spring veggies at the Union Sq. Greenmarket.
I encourage you to check out their blogs (click on their names, above). I know you’ll love them as much as I do.
In the spirit of our one year anniversary I’ll be posting some of our favorite recipes from our e-book. Of course, we would love for you to click on over to AMAZON and buy it here. Shameless plug, I know.
Wishing you all an inspired week of preparation and happy cooking.
Leeks are often used as a symbol of Spring on the Passover Seder plate. Their bright green color and gradation of tone from white to wintery dark green, reminds us of our transition to a new season and rebirth as the earth awakens.
If you use leeks on your Seder plate, buy extra so that you will have them handy for this easy side dish. If you don’t, pick them up when stocking your vegetable bin so you can enjoy the mellow onion flavor of these delicious croquettes (a latke by another name, I know).
This recipe is pareve (non-dairy) and gebrokts
- 4 medium leeks, dark green tops (1-2 inches) removed and discarded. Clean very well under running water to remove the trapped dirt. Rough chop.
- 2 medium-large Idaho potatoes, peeled and quartered.
- 3 eggs (1 set aside)
- ¼ cup matzah meal
- 2 Tb. fresh dill, washed, dried and chopped (must be fresh)
- salt and pepper to taste
- canola oil for frying
- Place chopped leeks and potatoes in large pot of water. Fill water to 1 inch over the vegetables. Simmer 35-40 minutes or until fork pierces through potatoes.
- Drain vegetables in mesh strainer. When cool enough, use hands to press as much water as possible out of the veggies. Pat dry with paper towels.
- Place cooked leeks and potatoes in a large mixing bowl and use an egg masher to smash the veggies.
- Beat 2 eggs and add to the mixture. Add matzah meal , salt and pepper and fresh dill.
- Heat ¼ inch of oil in large, non-stick pan until hot but not smoking.
- Beat last egg. Arrange bowl of mixture and egg near frying pan.
- Form 2 inch patties with your hands and flatten slightly. Carefully dip into egg and allow excess to drip back into the egg bowl.
- Gently place the patties in frying pan and cook until lightly browned. Flip and cook second side.
- Remove from pan and place croquettes on a plate lined with paper towels. Serve hot.
Tip: These tasty croquettes may be served with a squeeze of lemon alongside any chicken, fish or meat dish. For a dairy meal, consider serving them topped with a dollop of sour cream or plain yogurt.
Prep Ahead Guide: They may be made 1-2 days in advance and re-heated on a foil lined tray in a 350 degree oven.
Freezer Instructions: Flash freeze these tasty croquettes by placing them in a single layer on a foil lined tray on an even surface in the freezer. After 2 hours, place them in a Ziploc bag and seal well. Flash freezing prevents them from sticking to each other, allowing you to remove a few at a time. Re-heat in 350 degree oven on a foil lined tray.