Passover Recipes

Mar 12, 2021

Apple and Horseradish Salad | Mark's Off Madison Zucchini Kugel

From 1938 Vilna…

Apple and Horseradish Salad

Recipe courtesy of:
The Vilna Vegetarian Cookbook: Garden-Fresh Recipes Rediscovered and Adapted for Today's Kitchen by Fania Lewando, translated by Eve Jochnowitz (Schocken Books, 2015). The Vilna Vegetarian Cookbook was written and published in 1938 by Fania Lewando, the proprietor of a popular vegetarian restaurant in Vilna (now Vilnius), Lithuania. The cookbook is part of the YIVO Library collections.

Ingredients:

— 1 ounce horseradish

— 1/4 teaspoon salt

— 1/2 teaspoon sugar

— 2 medium apples

— 1 lemon

— 1 tablespoon olive oil

Directions:

Grate 1 ounce horseradish, sprinkle with ¼ teaspoon salt and ½ teaspoon sugar, and add 2 medium apples, grated. Squeeze in the juice of 1 lemon, and dress with 1 tablespoon olive oil.

[The intensity of this salad will depend on the amount of horseradish and the size and sweetness of the apples. The recipe is a good accompaniment to cutlets or latkes and is perfect for Passover.—Ed.]

...to 2021 New York

Mark's Off Madison Zucchini Kugel

Recipe courtesy of:
Mark Strausman | Chef, Mark's Off Madison

Ingredients:

— 3 pounds zucchini, shredded or spiralized

— 1 large potato, peeled and shredded

— 1 pounds Spanish onions, shredded

— 3 cloves garlic, minced

— 4 scallions, chopped

— 1/4 cup extra virgin olive oil (plus extra for lining the baking dish)

— 1 tablespoon salt

— 1-2 teaspoons black pepper

— 2/3 cup matzoh meal (plus extra to sprinkle on top)

— 2 whole eggs plus 1 egg white, beaten

— 2 teaspoons paprika

— 2 teaspoons za’atar

Directions:

Preheat oven to 350°F.

Combine the zucchini, potato, onion, garlic, and scallions in a mixing bowl. Heat the olive oil in a 12-inch frying pan, add the vegetables (in batches, if needed, so you don’t overload the pan), and sauté until they are just wilted, but do not brown them. Place them back in the mixing bowl and cool for 30-45 minutes.

Oil a large baking dish. Add the egg and the rest of the ingredients to the vegetable mixture and mix lightly but thoroughly. Pour into the baking dish and sprinkle the top with matzoh meal to resemble a gratin.

Bake 1 hour, until the middle is firm and the edges are brown. Serve immediately, or, if you’re serving it the next day, allow it to cool and then refrigerate overnight. To reheat, remove from the fridge for 1 hour and let it come to room temperature. Heat in a preheated 325°F oven until warm.