Tired of matzo? Join cookbook author and Jewish food expert Jeffrey Yoskowitz for some easy Passover recipes that will get you through the next few days without chametz (leavened bread).
Passover's kitchen constraints can be opportunities for creativity, as Jewish home cooks have been exploring for generations. Join cookbook author and Jewish food expert Jeffrey Yoskowitz for a cooking demonstration that weaves in Jewish history, culture, and culinary technique. We'll use an age-old Ashkenazi recipe to make a savory Passover blintz with a mushroom and herb potato filling, we'll learn to make Passover noodles, and we'll make a sweet dried fruit compote for dessert.
Jeffrey Yoskowitz is co-owner of The Gefilteria, a culinary venture that reimagines eastern European Jewish cooking, and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods (Flatiron Books, 2016), named a National Jewish Book Awards finalist. A food entrepreneur and writer, Jeffrey travels the globe speaking, cooking and teaching. His writings on food and culture appear in The New York Times, The Atlantic, Tablet, among others. He teaches Jewish culinary anthropology at The City College of New York and serves as chef and scholar-in-residence for a culinary heritage tour he developed in Eastern Europe with the award-winning Polin museum in Warsaw. He has cooked as a guest chef at the esteemed James Beard House kitchen and was named to the Forbes Magazine 30 under 30 list for Food and Wine, as well as The Forward 50.
You'll need the following ingredients if you want to cook along with us:
For crepes/noodles
3 large eggs
3 Tablespoons potato starch
Kosher Salt (or other salt)
dried dill, thyme, oregano, parsley (or any other dried herb)
unsalted butter or vegetable oil
For Savory Potato Filling
Kosher salt (or other salt)
1 pound russet potatoes (about 2.5 medium potatoes, peeled and cut into 2-inch chunks)
1 dried bay leaf (optional)
1 Tablespoon unsalted butter
4 ounces coarsely chopped mushrooms (optional)
2.5 Tablespoons chopped fresh herbs (parsley/dill/sage/tarragon)
1/4 cup whole milk (or nondairy milk alternative)
1 large egg (optional)
1/2 tsp freshly ground black pepper
Dried Fruit Compote
2 Tablespoons honey
2 cups water
1 pound apples
1/2 cup dried pitted prunes
1/2 cup dried apricots (or other dried fruit alternative)
2 teaspoons fresh lemon juice