Passover

It is 1979, my first night of Seder in America since I fled Iran eight months before.  My husband remains back in Iran, hoping to salvage a small part of our valuable properties, our home and business, a chewing gum factory that remains the largest in the Middle East.  “Come with us,” I insisted, “It’s too dangerous, especially for Jews.” 

He would not hear of it.  I was "being an alarmist", as always, he will join us "in a few weeks", a couple of months at most. 

Now, in hindsight, I realize that we were blinded by a certain naiveté and senseless hope that is common with having lived in comfort—this could not be the end of Mohammad Reza Pahlavi who had, with enormous pomp, crowned himself King of Kings in 1967. 

We were wrong of course.  Once we landed in LAX, I learned that the Air France Plane that carried me and my daughters, age two and ten, to safety was the last allowed out of Iran before Mehrabad Airport was shut down by the Islamic Revolutionaries.  It would take another three years before my husband would be allowed to leave the country.

Passover is essentially a gluten free holiday. With the absence of wheat, rye, barley, spelt, and oats for 8 nights, creates limited choices. Protein and veggies are easy. It’s the carbs, the desserts, actually the stuff that most of us crave, thus find satisfying become absent. What I have found in creating a gluten free household is that mealtime as well as snack time is every bit as tasty, if not tastier than how we previously ate.

For my kids, Passover elicits emotions of dread and doom. However, this past week, as I tested and retested recipes, the kids were quite emotional about what was coming out of our kitchen. Even a failed attempt at a gluten free passover doughnut this morning, were gobbled up. Eli coined it a “makee” – a cross between a muffin and a cake and one of the best gluten free treats to date!

So, in testing recipes for the first night of Seder, I started with this Amaranth, Quinoa and Dark Chocolate Cake from La Tartine Gourmande. The first go around, I made it exactly according to the recipe. Delicious! Perfect! And it disappeared within minutes. But with 14 adults and 9 kids, sitting down to dinner, this wasn’t going to go very far.

Kbell's Perfect Brisket
by Joy Horowitz

My friend KBell makes socks for a living. But it’s what comes out of her kitchen that’ll really knock your socks off – the world’s most perfect brisket.

Read article...

Alan's Mother's Brisket of Beef

Helene Arost's Best Brisket in the World

Thom's Beef Brisket Barbecue

Hallie's Great Brisket Recipe

Texas Barbecue Beef Brisket

K-Bell's Pure Magic Brisket

Wolfgang's Wine-Braised Brisket of Beef

This is from Molly Goldberg’s cookbook.  This is her friend Dora’s gefilte fish recipe (not Dora Levy Mossanen’s recipe).  And what I discovered in publishing the Passover issue is that there are as many spellings of gefilte fish as there are of Al Quaeda.

From The Molly Goldberg Cookbook (which I bought from the amazing Rabelais Books in Maine for Laraine for Hanukah!)  But we’ve updated it slightly.  And in our opinion it uses a crazy amount of salt, which you might want to modify, as well.  (AE)