Chef Talk: Passover Planning w/ Tabouli Grill's Chef Judy

Stephanie Webster March 26, 2010

When contemplating my Passover planning this year, I once again pulled out the old tried and true recipes from my family's ancestral Jewish bubbie playbook. But somehow this year I felt I needed a break from the past, or at least an update. I knew just whom to ask for help; Chef Judy Roll of Tabouli Grilll in Stamford. I had gotten wind of her Passover menu (seen below) and had been keeping it in the back of my mind as a solid contingency plan if things went awry in the kitchen.

Chef Judy was happy to help out with a few suggestions that were both kid and adult friendly. Armed with her Passover Fattoush Salad with Pomegranate Vinaigrette, Matzah chips, and Scallion, Cottage Cheese, and Matzoh Meal Latkes I was ready for action...and now you are too.

That being said, right around the 4th or 5th day of Passover, just when you think you can't possibly face another piece of matzoh, you can escape to Tabouli Grill as Chef Judy will have a few more tricks up her sleeve.

Passover Fattoush Salad with Pomegranate Vinaigrette

1 english cucumber, partially peeled, sliced thinly on the bias

1/4 red onion, sliced thinly

1/4 Italian parsley, roughly chopped

1 red bell pepper cut in 1/2 " squares

1 large carrot, peeled and sliced thinly on the bias

Put all ingredients in bowl and set aside until ready to serve

Pomegranate Dressing

3T pomegranate molasses

3T red wine vinegar

2/3 C extra virgin olive oil

1 clove garlic

1T honey

1t salt

1/4 t pepper

whisk together all ingredients except olive oil. Slowly whisk in olive oil until lightly emulsified. Use as much/little dressing to suit your taste.

Matzah chips

1 piece of matzoh

brush with olive oil

sprinle with kosher salt and oregano

Bake 350F for 7-moinutes until lightly browned

When cool, break into large 1 inch pieces

Scallion, Cottage Cheese, and Matzoh Meal Latkes

1 1/2 C cottage cheese

3 eggs, separated

1 t salt

2 1/4 C matzah meal

3 scallions, thinly sliced or 1/2 onion, chopped fine

1/2 t sugar

2T plain yogurt or water

vegetable oil for shallow frying

Mix together all ingredients, except egg whites. Separately whip egg whites to soft peaks. Fold whites into matzoh meal mixture. Heat oil to 375F in heavy pan. Drop mixture into oil and cook until both sides are golden brown.

Line sheet pan with paper towels to absorb excess oil from latkes. Serve immediately or keep warm ina low oven.