March 22, 2007
Bring the taste of France to your Passover table
(Page 2 - Previous Page)Grind the fish in a meat grinder on medium setting (if you don't have a meat grinder, pulse in food processor until mostly ground with a little texture remaining). Place in a mixer bowl and set aside.
Heat oil in a small skillet and sauté onion over medium-low heat until translucent. Add onions, parsley and tarragon to fish and season with salt and pepper.
In a separate bowl, lightly beat egg yolks and mix into the fish. Add matzah meal mixture and mix well with the paddle attachment.
In another bowl, beat egg whites until medium peaks are formed. Fold into fish mixture. Taste for seasoning by poaching a small amount of fish mixture in simmering water. Chill in cold water; then taste and adjust seasonings.
Preheat the oven to 375 F.
In a small bowl, mix paprika and cayenne. Place cabbage leaves on a flat work surface and sprinkle with lime zest and paprika-cayenne mixture. Place 2 heaping tablespoons of fish mixture on each leaf. Roll into balls, completely enclosing fish mixture. Place cabbage balls, seam side down, in a large sauté pan. Pour remaining 4 cups of stock over cabbage balls; scatter carrots and leeks over them and bring to a simmer. Cover and bake for 30 minutes. Let cool completely in stock, then remove and refrigerate.
Prepare sauce: In a food processor or blender, place the egg yolks, lemon juice and salt and process until very well blended. With the processor on, slowly add oil until the mixture thickens. Transfer to a large bowl. Fold in chopped tomatoes, grated horseradish and chopped tarragon. Cover and chill in refrigerator until needed.
To Serve: Place cabbage balls on a plate; then arrange vegetables on top and drizzle the sauce around.
Makes 12 servings.
Roasted Root Vegetables 4 pearl onions, peeled 4 red pearl onions, peeled 4 cippolini onions, peeled 6 tablespoons olive oil 3 teaspoons sugar Salt and freshly ground pepper, to taste 8 baby turnips, peeled 8 baby carrots, peeled 8 small fingerling potatoes 1 celery root, cut into large dice 12 large grapes, peeled 1 teaspoon chopped fresh sage 1 teaspoon chopped fresh thyme 1 teaspoon chopped lemon zestIn a sauté pan over medium heat, glaze all the onions with 2 tablespoons of the olive oil, 1 teaspoon of the sugar, a pinch of salt and pepper. Cook until onions are nicely glazed. Set aside.
Repeat this process with the remaining vegetables, using the remaining 4 tablespoons olive oil, the remaining 2 teaspoons sugar, a pinch of salt and pepper. Set aside. (If it becomes too oily as you cook it down, add water by the tablespoon.) Up to this point, this can be done the day before.
When ready to serve, heat the vegetables in a heavy sauté pan over medium heat until nicely glazed. Add grapes, herbs, lemon zest and salt and pepper to taste and toss through to heat.
Makes eight servings.
Red Wine Braised Brisket 6 cups dry red wine 2 tablespoons vegetable oil 6 to 7 pounds brisket, trimmed of excess fat Salt, to taste 1 teaspoon black peppercorns, crushed Matzah cake flour, for dredging (after Passover all-purpose flour may be substituted) 6 cups reduced-sodium beef or chicken stock 5 cloves garlic, chopped 1 medium onion, sliced into 1-inch pieces 1 medium carrot, sliced into 1-inch pieces 1 rib celery, sliced into 1-inch pieces 1 medium leek (well washed and dried), sliced into 1-inch pieces 2 sprigs thyme 6 sprigs Italian parsley 1 bay leaf 1 tablespoon tomato paste Freshly ground white pepper and salt, to taste
Preheat oven to 350 F.
Pour wine into a large saucepan set over medium heat. Bring to a boil and allow wine to reduce by half. Remove from heat.
Heat oil in a Dutch oven or casserole over medium-high heat. Season brisket all over with salt and crushed pepper. Dust the brisket with cake flour. When the oil is hot, sear the brisket four to five minutes on each side, until well browned. Transfer to a plate and remove all but 1 tablespoon of the oil from the pan. Lower the heat and toss in the vegetables and herbs. Brown the vegetables lightly, five to seven minutes; then stir in tomato paste and cook for one minute, stirring to blend.
Add wine, stock and browned brisket to the pot. Bring to a boil; then cover the pot tightly and put in the oven to braise for three hours or until brisket is fork-tender. Skim fat from the surface every 30 minutes or so.
Remove brisket and place on a baking tray lined with wax paper. Place another piece of wax paper on brisket and put another tray on top. Put brisket in refrigerator and place a 2 pound weight on the top baking tray. Let press overnight. Strain cooking liquid and let cool. The next day scrape the fat from the surface.
Preheat oven to 350 F.
Cut brisket into eight equal squares about 5 to 6 ounces each. Place pieces in a baking dish. Bring cooking liquid to a boil and cover brisket. Place in the oven, basting often, until brisket is nicely glazed, about 35 minutes. Carefully remove meat to a heated dish, cover and keep warm. Strain liquid through a chinois into a saucepan. If it is too watery, reduce until it coats the back of a spoon. About 3/4 cup will remain. Season lightly with salt and pepper.
To Serve: Heat a large platter. Place brisket on the platter, drizzle with half the sauce and serve the remaining half in a sauceboat. Arrange vegetables around the brisket.
Makes eight servings.
Mélisse is located at 1104 Wilshire Blvd., Santa Monica. For more information, call (310) 395-0881 or visit http://www.melisse.com.
Judy Bart Kancigor is the author of "Cooking Jewish: 652 Great Recipes from the Rabinowitz Family (Workman, Summer 2007), www.cookingjewish.com.
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