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Passover Recipes From A DFW Chef

March 13, 2013 7:00 AM

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(Photo by Spencer Platt/Getty Images)

(Photo by Spencer Platt/Getty Images)

Passover is just around the corner and if you have never tried making a traditional meal for this festive holiday or are looking to expand your stash of recipes, this is something you will want to read. Cindi’s New York Style Delicatessen has shared some time-tested recipes to help you make this a tasty spring celebration. Jerry Jones, (not the owner of the Dallas Cowboys), is head chef at the Central Expressway Cindi’s location and says that the preparation of traditional Jewish fare is a labor of love. “It is all in the technique,” said Jones, who has been cooking for over 50 years.

Jerry Jones
Cindi’s NY Delicatessan Restaurant and Bakery
11111 Central Expressway, Suite S
Dallas, Texas 75243
(214) 739-0918
www.cindisnydeli.com

Jerry Jones

Jerry Jones (Credit, Robin D. Everson)

Potato Kugel

Many people are used to making and serving a Noodle Kugel. Making a Potato Kugel does take some work because the potatoes will need to be grated, but the results are a savory dish that is as comforting as Potato Latkes at Hanukkah.

  • 8 large raw Idaho potatoes (peeled and grated)
  • 2 yellow onions (grated)
  • 1/4 cup of chicken fat
  • 6 eggs
  • 1/2 teaspoon white pepper
  • 1 tablespoon salt
  • 1 teaspoon of baking powder
  • 1 1/2 cups of Matzo meal

Directions:

  1. Put potatoes in cold water and soak for 5 minutes, then strain
  2. Beat eggs, and then add white pepper, salt, baking powder and Matzo meal
  3. Sauté onions in ¼ cup of chicken fat
  4. Mix all items together including the potatoes and sautéed onion
  5. Bake at 350 degrees for 30 minutes or until lightly browned


Beef Brisket

This main dish is the easiest to make. Just add the ingredients and let the oven do the rest.

  • 1 whole brisket trimmed of fat (approx. 8 to 10 pounds)
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon of granulated garlic
  • 1 onion (chopped)
  • 1 carrot (chopped)
  • 1 bell pepper (chopped)
  • 4 celery stalks (chopped)
  • 4 cups beef stock
  • 2 cups of water
  • 1 can of diced tomatoes (optional)

Directions:

  1. Take dry ingredients (salt, pepper, garlic) and rub into the brisket
  2. Mix wet ingredients (beef stock and water)
  3. Place brisket in a large roasting pan, put chopped vegetables around brisket and pour wet ingredients over brisket
  4. Put lid on the roasting pan and cook for 1 hour at 325 degrees
  5. Turn roast over and then cook for another hour
  6. Turn roast over again and cook for another 30 minutes uncovered

Note: To check if the brisket is done, use a meat thermometer. It should be register to at least 170 degrees.

Charoses (Charoset)

There are a wide variety of recipes for Charoses pronounced Hah-ROH-ses depending on the region, i.e., dates and figs for Turkish to dates and plums for Syrian style. This recipe closely resembles a traditional Ashkenazi-style,which is a chunky mixture.

Tip: This is a vegan dish that can easily be made in advance. Children can help in making this dish by mixing the ingredients.

  • 5 to 6 Winesap or Washington apples (peeled and coarsely chopped)
  • 1 cup of chopped walnuts
  • 1 cup of Manischewitz® Concord grape wine
  • 1 tablespoon cinnamon

Directions:

  1. Mix all ingredients together and chill until ready to serve

Note: Do not chop the apples too finelyotherwise, you will have applesauce.

Don’t worry if your creations do not turn out to be culinary masterpieces. You can always call any of Cindi’s five Metroplex locations and order from their Passover menu. Insiders Tip: Try the Matzo Ball soup.

Robin D. Everson is a native Chicagoan who resides in Dallas, Texas. Her
appreciation for art, food, wine, people and places has helped her become a well-
respected journalist. A life-long lover of education, Robin seeks to learn and
enlighten others about culture. You can find her work at Examiner.com

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