Small bites

Things that come packaged in a petite format better be bringing it in other departments, if you know what I mean. I'm talking about flavor, people! If you want to wow your guests with some impressive appetizers or canapes at your next cocktail party, don't get carried away with the cutest darn toothpick you've ever seen in your life. Do yourself a favor and don't forget about flavor.

Banana Crepe Lollipops

8 Crepes, recipe follows
1/2 cup chocolate sauce
4 bananas
1/3 cup roasted almonds, chopped
25-30 bamboo skewers or lollipop sticks

Crepes
(yield: about 10 crepes)

2 eggs
1 1/4 cups milk
1 cup flour
2 tbsp sugar
pinch salt
3 tbsp butter, melted
nonstick cooking spray, as needed


Whisk everything together in a medium bowl (or blender). Refrigerate batter for at least 1/2 hour.

Preheat a medium non-stick pan over medium-high heat, and spray with non-stick cooking spray. Pour 2 oz of crepe batter into the pan, while swirling it to get an even, thin layer. Cook 30-40 seconds, flip crepe, and cook for a few more seconds. Repeat, until you run out of batter.

Assemble the Banana Crepe Lollipops:
Arrange 4 crepes onto your work surface. Top each with 1 tbsp of chocolate sauce, and spread in an even layer. Top with a second crepe, and another layer of chocolate sauce.

Place peeled banana onto the bottom third of each crepe, and roll up tightly like a burrito. Slice each roll into 1 1/2 inch rounds. Insert sticks into each round, securing the crepe. Sprinkle with chopped almonds.

Project Turkey: The Day After

Ahh leftovers - arguably the best part of Thanksgiving (or any holiday). Because just when you think you've reached your eating capacity for the season, it all continues the next day. But let's be a little creative, and take it past the turkey sandwich shall we...

Creamy Turkey & Corn Chowder
(yield: 4-6 servings)

2 tbsp canola oil
4 medium shallots, finely chopped
2 cloves garlic, minced
2 cups white button mushrooms, medium dice
2 cups cooked turkey meat (white meat, dark meat, or a combination), medium dice
2 medium idaho potatoes, medium dice
2 ears of corn, shucked
5 cups turkey stock (or chicken stock)
1 tbsp corn starch dissolved in 2 tbsp water
1 cup heavy cream
salt & pepper, to taste
dill, chopped (for garnish)

Place the oil and shallots into a saucepan and sweat over medium heat until they become translucent,  2-3 minutes. Add garlic, mushrooms, and turkey, and continue to cook, stirring occasionally, for another 2-3 minutes. Add the potatoes, corn (along with the shucked ears), and turkey stock to the pan. Bring to a boil. Reduce to a simmer, and cook over low heat, partially covered, for 30 minutes.

Stir the cornstarch/water slurry into the soup. Add heavy cream, and simmer for another 10-15 minutes. Season with salt & pepper. Pour into a bowl, sprinkle with dill, grab a spoon, and allow yourself to plop onto the couch and indulge. You owe it to yourself; the holidays are tough ;)

Project Turkey: Day 4

Why shouldn't your baby get to join in on the thanksgiving festivities this year? If you haven't already introduced your baby to poultry other than chicken, turkey's a great place to start.

Hmm, let's see...we need something healthy (so that baby gets his nutrients), tender (so that baby can handle it no matter how many teeth he has), and super flavorful (so that baby keeps eating).

Someone say meatballs?

Turkey Meatballs
(yield: about 30 balls)

1/4 cup golden raisins
1 lb ground turkey
1 cup fresh breadcrumbs (white bread)
1 medium yellow onion, grated
2 tbsp milk
1 egg
1/4 cup parsley, finely chopped

Place the raisins in a small bowl, and cover with boiling water. Let stand 5-10 minutes, until they soften. Drain the raisins and combine with remaining ingredients in a large bowl.

Roll tablespoonfuls of the mixture into small balls. Simmer meatballs in  turkey or chicken stock, for 8-10 minutes. If your baby can't handle solids yet, break the meatballs up with a fork and moisten with some of the stock.


So, you're telling me that you're in the mood for some meatballs yourself? Don't worry, mama chef's got ya covered. 
Here's the adult version:


Pumpkin Penne with Turkey Meatballs
(yield: 4-6 servings)

 

Season the above meatball recipe with 1 tsp of salt and 1/2 tsp of black pepper.

Make a bread crumb mixture for the meatballs: Mix 1/4 cup of Italian breadcrumbs, 2 tbsp of grated parmesan cheese, and 1/2 cup of finely choppd parsley in a bowl.

Dredge the meatballs in the breadcrumb mixture, shaking off excess. Coat the bottom of a large sauté pan with olive oil, and place the pan over medium-high heat. Fry the meatballs, 3 minutes per side, until golden brown. Remove from pan and set aside.

Pumpkin Penne
2 tbsp olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 1/2 lbs pumpkin, cut into 1/2 inch cubes
1/4 tsp ground cinnamon
1/2 tsp crushed red pepper flakes
2 cups water
1/2 cup heavy cream
1 ln Penne rigate
1/4 cup grated parmesan cheese

Using the pan in which the meatballs were fried, reduce heat to low, add olive oil and saute onions and garlic, 1-2 minutes. Add pumpkin, cinnamon, and red pepper flakes. Sauté over medium heat 5-6 minutes, until pumpkin gets slightly golden. Deglaze the pan with water. Bring to a simmer, and cook, covered, over low heat for 10-12 minutes, until pumpkin is tender.

Cook the Penne until it is almost al dente. Add 1 cup of the pasta water to pumpkin sauce along with heavy cream. Add the pasta and reserved meatballs to the sauce, and simmer for another 5 minutes. Mix in parmesan, and adjust seasoning with more salt and pepper if necessary.

Project Turkey: Day 3

My Pre-thankgiving turkey experimentation inevitably brought me to the breast of the bird. Though I do love oven-roasted turkey breast, I wouldn't say it's my favorite part of the bird to cook with. When cooked attached to the whole bird, like in the classic whole roasted turkey preparation, the breast has a better chance of being succulent and tender. But when cooked in isolation, it has a tendency to dry out. Having the inside scoop on this, I decided to strategically fabricate or cut the breast in such a way that would create the illusion of tenderness, and rely on a direct heat cooking method that would impart a lot of flavor while sealing in the juices.

In layman's terms I pounded the turkey breast into thin cutlets and grilled it. By now, you've probably caught on to all this small talk being a way to detract from the fact that I'm grilling in November right? No biggy, the weather's still nice, and if it's not, most of us own a grill pan. If you're shaking your head no to that last statement, you better go out and buy one this instant.

What can I say, I miss the summer sizzle and I miss the feeling I get when I eat grilled food - that skinny feeling. It's no wonder so many of us get that feeling, because grilling is a pretty healthy cooking method. And it just so happens that turkey breast is very lean. So dare we call the following dish the star of a figure-friendly Thanksgiving? Let's not, just because it will ruin the sanctity of what this holiday is all about. Eating, right? (I'm kidding) But seriously, you can think it, but it's probably best not to tell your guests. They'll look at you funny.

Grilled Turkey Breast with Chipotle Cranberry Sauce
(yield: 4 servings)

  

2 lbs turkey breast, sliced or pounded into 1/2-inch thick cutlets
1/4 cup olive oil
1 tsp dried oregano
salt & pepper, to taste
1 tbsp canola oil
1 oz red onion, finely chopped
1 pint  fresh cranberries
juice and zest of 1 medium orange
1 tbsp chipotle in adobo sauce
1/3 cup maple syrup
1/4 cup cilanto, chopped

Make the cranberry sauce: heat the canola oil in a sauce pan over medium-low heat. Add onions, and sweat 2-3 minutes. Add cranberries, orange juice and zest, chipotle sauce, and maple syrup. Simmer 5-6 minutes until sauce thickens and some of the cranberries just begin to burst. Stir in 1/2 of the cilantro, reserving the rest for garnish.

Marinade the turkey: combine olive oil, oregano, and pepper in a large bowl. Place turkey into the bowl and mix to coat with marinade. Refrigerate for at least 1/2 hour.

Preheat grill or grill pan and spray with a little bit of non-stick cooking spray. Once grill is nice and hot, retrieve the turkey from the marinade, season with salt on both sides, and grill, about 4 minutes per side. Turn the breasts 90 degrees at the halfway point on each side to achieve cross-hatch marks. Spoon cranberry sauce over grilled turkey, sprinkle with some more cilantro, and eat immediately.

Project Turkey: Day 2

Lets back the turkey train up a bit. I neglected to give you the recipe for an imperative staple that will get you through your thanksgiving cooking quests. That staple is turkey stock.

Sure you can buy it, or even use chicken stock. But if you've already got the bird, why not make the most out of it. The neck of the turkey happens to make a wonderful stock that you can use to flavor nearly every dish on your holiday table (except dessert, I hope). Turkey stock can be used to baste your bird, make a soup, gravy or pan sauce, moisten your stuffing, or flavor your side dishes. You can even make a little more than necessary, and freeze it for later use.

So make it! You won't regret it, trust me.

Turkey Stock
(yield: 2 quarts)

2 quarts cold water
turkey neck
1 medium yellow onion, halved
1 large carrot, cut into a few large pieces
1 stalk celery, cut into a few large pieces
4 sprigs thyme
2 bay leaves
1 tsp whole black peppercorns
cheese cloth, as needed

Place water, turkey neck, onion, carrots, and celery into a large stock pot.

Make a bouquet garni* by wrapping the thyme, bay leaves, and peppercorns in a small piece of cheese cloth and tying with kitchen twine. Add bouquet to stock pot and bring to a boil. Skim off the foam that rises to the surface, and reduce heat to low. Simmer, partially covered, for 1 hour. Remove bouquet and vegetables, and strain the stock.

*A bouquet garni is just a bundle of herbs or spices wrapped together in cheese cloth, or simply bound together by a string. It is typically placed into stocks, soups, or stews to add flavor.

Project Turkey: Day 1

Every year, when Thanksgiving comes a knockin' I get the urge to ditch the whole roasted bird and do something different. And every year, tradition gets the best of me, and I chicken (or turkey) out.

This year, however, I vow to funk it up. Being that I haven't gone entirely mad yet, the turkey will still make its grand appearance at the table, but in a different fashion, if you will. For this reason, I have already purchased an experimantal bird that I will...experiment with, until I find the perfect turkey recipe for turkey day. Mwahahahahaha!!!!

We start with a recipe that makes use of my favorite meat on the bird, and what, in my opinion, the whole turkey should be made of - the dark meat.

Barbecued Pulled Turkey with Holiday Cole Slaw
(yield: 6-8 servings)

2 tbsp canola oil
4 turkey leg quarters
1 large Spanish onion, roughly chopped
6 cloves garlic, lightly smashed
3 cups turkey stock (or chicken stock)
2 dried bay leafs
1 tsp whole black peppercorns
5 sprigs fresh thyme
1/2 cup barbecue sauce
2 tbsp brown sugar
1 tsp chili powder
1 tsp ground cumin
1/2 tsp cayenne pepper
2 tsp salt





Heat the oil in a large, deep pan. Brown the turkey, about 5 minutes per side. Stir in the onions, garlic, and saute 1-2 minutes. Add turkey stock, bay leafs, peppercorns, and thyme. Bring to a boil. Reduce heat to very low, and simmer, covered, for 3 hours. Remove everything from pan except about 1 cup of the cooking liquid.

Once turkey is cool enough to handle, pull the meat off the bones, and add back to pan, along with barbecue sauce, brown sugar, chili powder, cumin, cayenne pepper, and salt. Bring to a simmer, and cook over low heat for 40 minutes. Serve on crusty bread with Holiday Coleslaw.

Holiday Coleslaw
(yield: 8 servings)

2 lbs cabbage (1 learge head), shredded
2 large carrots (4 cups), grated
2 tbsp salt
1 tsp sugar
1/2 cup mayonnaise
2 tbsp spicy brown mustard
1/2 cup dried cranberries
1 tbsp caraway seeds
1/2 tsp pepper

Place the cabbage and carrots into a large bowl and sprinkle with salt and sugar. Using your hands, squeeze well to distribute the salt and sugar until the cabbage begins to release its juices. Place into a colander set over a bowl, and top with a heavy weight (you can use some heavy bowls). Let stand 3 hours.

Mix the remaining ingredients into drained slaw. Serve right away, or refrigerate until ready to eat.

Countdown to Turkey Day

Last night I had the privilege of attending the Driscoll's Berries Cooking Event & Tasting Party hosted by Thanksgiving expert himself, Rick Rodgers. I've got to say, this was my first Twitter party, and I didn't exactly know what to expect. But it was a blast! Watching chef Rodgers whip up a beautiful, berry inspired Thangsgiving menu, tasting his creations, mingling with fellow foodies and bloggers, and tweeting all at once made for a pretty good time.

Among the fabulous menu items sampled was a beautiful holiday cocktail - a berry bellini. Warm brie with raspberries and pistachios was the perfect introduction to the rest of the decadent (and berry delicous) meal. The party didn't just leave me with a great taste in my mouth, but with loads of inspiration. I am SO gonna bring it this Thangsgiving!

Holiday Bellini

          Chef Rodgers explaining the fundamentals of a perfect bird

Eggnog Panna Cotta

Roasted Turkey with Roasted Acorn Squash with Raspberry
Drizzle and Wild Rice and Raspberry Dressing

 Get a few steps ahead on your Thanksgiving menu planning by checking out Rick Rodger's recipes: http://www.driscollsmoments.com/

Seder Success

I tackled my first seder dinner yesterday, and I'm happy to report that I'm still alive.

Yes, I did kind of stray from the original menu that I posted last week, but the food was great and most importantly, the fam was fed. Though my family was ravenous, and would have probably been content eating cardboard by the time we got through all the rituals and explanations of Passover, they did seem to enjoy the food very much.

So, with no further adeau, I'm really proud to present to you Mama Chef's final Passover Seder Menu...

- Matzo Ball Soup

- Baby Spinach Salad with Roasted Beets, Oranges, Walnuts,  

   & Red Wine Vinaigrette

- Garlic & Walnut Eggplant

- Crispy Flounder Cakes with Avocado Horseradish Cream

- Braised Chicken with Dried Apricots & Moroccan Spices               - Apple Matzo Upside-down Cakes

Matzo Ball Soup
(yield: approximately 10 servings) 

carcass of a medium (6 lb) chicken, insides & meat removed

 3 ¾ quarts (15 cups) cold water

1 large yellow onion, peeled & cut in half (keeping root end intact)

3 medium carrots, each peeled & cut into 2-inch pieces

2 medium stalks celery, each cut into 2-inch pieces

3 ounces celery root, peeled and halved

1 ½ oz parsley stems

2 bay leaves

5 black peppercorns

salt, to taste

1 pkg matzah ball mix

3 tbsp dill (optional)

Prepare the chicken: Remove the innards and skin from the entire chicken, and rinse it inside and out under cold running water. Remove the meat (thighs, drumsticks, breast, and wings) from the chicken, and reserve for Braised Chicken with Dried Apricots & Moroccan Spices (or any other chicken dish you may want to make). 

Place the chicken carcass into a large stockpot. Cover with cold water. Place the onion, carrots, celery, and celery root into the pot.

Wrap the parsley stems, bay leaves and peppercorns in a piece of cheesecloth. Secure the cheesecloth tightly with kitchen twine, and add to the pot. Bring to a boil, and skim off any foam that floats to the top. Season with salt. Reduce heat to low and simmer covered for 45 minutes, skimming every 15 minutes. Strain the bouillon, reserving the carrots and celery. Discard the onion pieces, celery root and cheese cloth. Adjust seasoning with more salt if necessary.

While the soup simmers, you can make the matzo balls. Just follow the package instructions, carefully.

Okay, you want to hear my opinion on using packaged matzo ball mixes? I say, why the heck not. Granted, you choose the right brand of course. I've tried my fair share of mixes, and they are not all created equal. Streits is currently my favorite brand, because their matzo balls come out light and fluffy, and don't take away from the flavor of your delicious broth, which you must prepare from scratch. 

Assemble the soup: Ladle the broth into bowls, along with carrots, celery, and matzo balls (about 3 balls per serving is appropriate in my opinion). Garnish with dill.

Spinach Salad with Roasted Beets, Oranges, & Walnuts

(yield: 4-5 servings)

2 tsp red wine (or grape juice)
1 tsp orange juice
1 tsp red wine vinegar
1 1/2 oz olive oil
salt & pepper, to taste
3-4 small red beets
4 cups Baby Spinach
1 medium orange, cut into segments (reserve the unused portions for the vinaigrette)
1/2 cup walnuts, toasted









 Preheat oven to 400 degrees Fahrenheit. Rinse and dry the beets (making sure to cut off the beet greens). Place onto a large piece of aluminum foil, drizzle with olive oil or vegetable oil, and fold the foil over the beets, sealing to form a pouch. Roast for up to an hour, checking for doneness with a knife after 45 minutes. The knife should ease right through the beets when they are done. Once done, let the beets cool slightly. Using a paper towl or kitchen towel, rub the skins off (they should come off easily). Dice into 1/2-inch rounds or half moons (depending on the size of the beets), and set aside.

Make the vinaigrette: Whisk together the red wine, orange juice, and red wine vinegar in a small bowl. Continue to whisk as you drizzle in the olive oil. Season with salt and pepper.

Toss the baby spinach with prepared vinaigrette (reserving 2 tbsp of the vinaigrette) and place onto a large serving platter. Arrange the roasted beets, orange segments, and walnuts over the greens, and drizzle with remaining 2 tbsp of vinaigrette.

Garlic & Walnut Eggplant

(yield: 4 servings)

1 medium eggplant, sliced into 1/4-inch rounds
kosher salt, as needed
olive oil, as needed

1/3 cup walnut oil

2 cloves garlic, crushed

1 tbsp finely chopped parsley

1/2 cup walnuts, toasted & finely chopped
salt & pepper, as needed

Arrange the eggplant slices on a large plate or baking pan, and sprinkle generously with kosher salt. Let sit 20 minutes. Rinse eggplant, and pat dry.
Coat the bottom of a large saute pan with olive oil and heat over a medium flame. Once the oil is hot, add the eggplant slices, and fry until tender and golden, about 4-5 minutes per side. You may have to work in batches, so as not to overcrowd the pan. Remove eggplant from the pan, and arrange in overlapping layers on a plate.

Drain away excess oil in the pan, and wipe the surface with a paper towel. Pour walnut oil into the pan and warm over low heat. Add garlic and parsley. Cook, stirring, for 2-3 minutes. Pour warm oil over eggplant, and sprinkle with walnuts. You can definitely eat this dish immediately, but it is best to let it sit for at least an hour.

Crispy Flounder Cakes with Avocado Horseradish Cream

(yield: 8-10 cakes)

water, as needed

1 lemon, sliced

2 bay leafs

1 tsp whole peppercorns

2 lbs filet of flounder

2 eggs

1 1/2 tbsp dijon mustard

1 scallion, finely chopped
1 clove garlic, finely chopped
parsley, finely chopped

1 tsp oregano

2 tsp salt

1/2 tsp pepper

1 cup matzo meal

vegetable oil, as needed

Avocado Horseradish Cream

1 avocado

1 1/2 tbsp prepared horseradish

juice of 1 lemon                           1 1/2 tsp salt

Poach the fish: Fill a saute pan 1/4 of the way up with water. Add lemon slices, bay leaf, and peppercorns and bring to a simmer. Add flounder filets to the pan in a single layer (if it gets too crowded, use a second pan). Simmer gently until fish is cooked through and opaque, about 20 minutes. Remove from poaching liquid and let cool.

Flake the cooled fish into a large bowl. Add 1 egg, dijon mustard, scallion, garlic, parley, oregano, salt, pepper, and 1/2 cup of the matzah meal. Gently mix until all ingredients are thoroughly combined. Form mixture into 8-10 patties (depending on how big you want them).

In a wide, shallow bowl, beat the remaining egg with 1 tbsp of water (this is the egg wash). Pour the remaining 1/2 cup of matzah meal into another wide, shallow bowl.

Fill a large non-stick pan with vegetable oil to reach 1/4 of the way up the sides, and place over medium-high heat. Coat the patties in the egg wash, dredge in matzah meal, and fry until golden brown and crisp on both sides, about 5 minutes per side. Serve right away with Avocado Horseradish Cream.

Make the Avocado Horseradish cream: Combine all ingredients for the cream in a food processor, and puree until smooth and creamy.

Braised Chicken with Dried Apricots & Moroccan Spices

(yield: 4-5 servings)

1, 6 lb chicken, insides removed & cut into 10 parts (reserve carcass for matzo ball soup)
vegetable oil, as needed
1 medium yellow onion, sliced

4 cloves garlic

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp ground turmeric

1 cinnamon stick, broken in half

3 medium carrots

2 stalks celery

4 medium potatoes, large dice

5 sprigs fesh thyme

1/2 cup dry red wine

1/4 cup tomato sauce

1 cup chicken stock (you can use broth from the matzo ball soup)

1/2 cup dried apricots

salt & pepper, to taste

Fabricate the chicken: remove 2 drumsticks, 2 thighs, 2 wings, and two breasts from the body of the chicken. Cut each breast in half. Reserve the carcass of the chicken for the matzo ball soup*.

Heat a large pot over medium-high heat, and coat bottom with vegetable oil. Season chicken with salt and pepper, and brown on both sides.

Lower heat, and add the onions, garlic, cumin, coriander, turmeric and cinnamon stick. Cook, stirring, until onions have softened slightly, about 5 minutes. Add carrots, celery, potatoes, and thyme. Cook 2-3 minutes. Add wine, and cook for another 2-3 minutes. Stir in tomato sauce and chicken stock. Once everything reaches a boil reduce heat to low and simmer, covered, for 1 1/2 hours.

Apple Matzo Upside-down Cakes

(yield: 12 mini cakes)

4 sheets matzo
boiling water, as needed
4 tbsp butter, plus more for greasing
2 grannysmith apples, peeled and diced
1/2 cup sugar
1/4 cup amaretto or frangelico
3 large eggs
1 tsp vanilla extract
1/3 cup sugar









Preheat oven to 350 degrees Fahrenheit. Grease a 12-portion muffin pan with butter.

Place the matzo into a deep bowl, crumbling it up slightly. Pour enough water over the matzo, to just cover. Set aside for 15 minutes. Once the matzo has absorbed the water and softened, place into a strainer and drain, squeezing some of the water out with your hands.

Meanwhile, melt 2 tbsp of butter in a large pan over medium-low heat. Add the apples and 1/2 cup of sugar, and cook (stirring occasionally), about 10 minutes. Add the amaretto, and cook for another 2-3 minutes, until apples have absorbed most of the liquor. Remove from heat, and set aside to cool.

Combine eggs, vanilla, 1/3 cup sugar, and drained matzah in a large bowl. Mix thoroughly.

Distribute the cooled apples among the muffin pan. Top with matzo batter, filling about 3/4 of the way full. Bake 22-25 minutes, until tops have set and an inserted toothpick comes out clean. Let cool. Run a knife around the edges of each cake, and invert the pan onto a large plate. Some of the apples may get left behind (no biggie!) just help them along with a spoon.

Lots of Matzah...

Though I'm not the most religious person, the birth of my son has inspired an urge in me to get in touch with my roots, so that I can eventually pass them on to him.
Taking a crash course in Judaism will probably be a bit overwhelming, but the holidays may be a better place to start. Conveniently enough, Passover, one of the most widely celebrated of the Jewish holidays is currently in session. Since I missed the opportunity to celebrate the first two seders with my family because I was away, I have signed up to host the last seder.

I don't know why, but Passover has always been my favorite Jewish holiday. Perhaps it's the optimistic nature, the celebration of liberation, or maybe it's the the fact that it revolves around family and food that really attracts me to this holiday. In any case, I am thrilled to make a perfect passover feast for my big mishpucha.
I know that the significance of Passover goes far beyond food. But if you think about it, food is really the force bringing everyone to the table. Hopefully from there, the thanks given for the feast will lead us to give thanks for our ancestors' liberation, and ultimately educate us about the significance of this holiday and of our faith in general.

Now, a traditional seder dinner comprises of several steps including lighting candles, reciting various blessings, eating foods that symbolize different elements of the Jews' exodus from slavery, and more. To be honest, I don't know that I can pull off the perfect passover seder, considering this is the first one I will host. But I will certainly try. I hope that the table I create will tell the story of Passover. In case I fail to do so, however, the Seder Plate (a special plate containing 6 foods that symbolize different elements of the exodus from Egypt) should do the trick. The 6 items traditionally placed on this plate are:

- maror & chazoret (bitter vegetable and herbs; romaine lettuce and horseradish are commonly used) symbolizes the bitterness of the Jews' slavery in Egypt

- karpas (vegetable to dip into salt water; celery, potato, or parsley are commonly used) - symbolizes the pain and tears cried during slavery)

- charoset (sweet mixture of apples, nuts, and wine) - symbolizes the mortar used by the slaves in Egypt

- beitzah (hard-boiled or roasted egg) - symbolizes the festival sacrifice in the Temple of Jerusalem, and also the mourning after the destruction of the temple

- z'roa (roasted shank bone or chicken wing) - symbolizes the lamb that was roasted as a sacrifice and eaten on seder night

Additionally, a plate with 3 pieces of matzah should be on the table.

I've decided to revolve my menu around the foods on the seder plate. But as much as I want to adhere to a traditional seder dinner, I do want to put my own modern spin on things. Here's what I'm thinking...
(Mind you, this menu is not set in stone. I may come up with something totally different between now and Tuesday...or not. We'll see)

Mama Chef's Passover Menu:
Matzah Ball Soup 
(okay so I may be contradicting myself here, but I don't want to put any kind of spin on this one because it's so incredible just the way it is. If it ain't broke, don't fix it right?)

Baby Spinach Salad with Beets, Oranges, Walnuts and Red Wine Vinaigrette 

(other than the components of this salad that are featured on the seder plate, oranges are a new addition by some Jewish households to symbolize more recent liberations for groups like women and gays) 

Pan Roasted Asparagus with Creamy Eggs and Herb Hollandaise

Crispy White Fish Cakes with Avocado Horseradish Cream 

(Gefilte fish is the quintessential Jewish Holiday dish, but quite frankly, it grosses me out. I may be wrong, but I have a hunch I'm not the only one. So this is my "upgraded" version)

Slow Braised Chicken with Apples and Dried Apricots 

White Chocolate Macaroons

I'll have all the recipes and pictures of my final menu up next week, so stay tuned and wish me luck!