To Life!

FOOD

An Easier Passover

Let's take some of the kitchen
drudgery out of the holiday.

Annabel Cohen
Special to the Jewish News

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Potato Casserole With
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40

'March 22 2007

assover is tough on the hosts.
Of all the holidays, this one
requires the most equipment.
And the seder usually has lots of food
courses. Lots of them. No wonder we
ask others to bring prepared dishes so
that we don't have to do all the cooking.
You can make this your easiest
Passover ever. Apart from having the
entire meal catered, the recipes below
have a major advantage over other
dinner recipes. They are all make-
ahead. Just reheat and serve. Some,
like the vegetables and dessert pre-
sented here, don't need reheating at all.
The stuffing recipe can be reheated in
the microwave oven. Soups, fish and
other foods can be made in advance
as well.
Avadim Hiyeenu — we were
slaves. But no more. At least not in the
kitchen.

While the potatoes are cooking
above, heat oil in a large nonstick skil-
let over medium-high heat. Add sliced
onions and saute until beginning to
brown, about 5 minutes. Reduce heat
to medium-low, stir in sugar and saute
until onions are golden, about 15 min-
utes. Season the onions to taste with
salt and pepper. Spread the onions
over the potatoes (potatoes may be
made up to a day in advance to this
point). Preheat oven to 350F. Bake cas-
serole uncovered until heated through
and top begins to crisp, about 40
minutes if cold and about 30 minutes
if at room temperature. Makes 10-12
servings.

6 pounds russet or Idaho potatoes
1 /4 cup extra virgin olive oil
1 Tbsp. minced garlic
1 bunch scallions, white and
green parts, chopped
kosher salt and pepper to taste
Caramelized onions:
3 Tbsp. olive oil
6 cups chopped onions
(about 3 large onions)
1 Tbsp. brown sugar
Brush a 9x13-inch glass or ceramic
baking dish, or equivalent, with olive
oil. Set aside.
Fill a large pot halfway with cold
water. Peel and cut potatoes into 11/2-
inch pieces and add to the pot, adding
more water as needed until the pota-
toes are covered with water. Bring the
water to a boil over high heat.
Reduce heat slightly and cook
the potatoes until tender, about 30
minutes. Drain well. Place the pota-
toes back in the pot or transfer to a
large bowl. Add the olive oil and beat
or mash the potatoes until slightly
chunky. Stir in the garlic and scallions,
season to taste with salt and pepper
and transfer to the prepared baking
dish.

Roasted Minted Spring
Vegetables
1 /2 cup chopped onions

2 pounds fresh asparagus,
tough ends
removed and cut diagonally into
1-inch lengths
2 cups 1/2-inch diced zucchini
1 pound sugar snap peas,
stem-ends trimmed
1 red bell pepper, ends removed,
cut into thin strips
1/ cup extra virgin olive oil
3 /4 tsp. crushed red pepper or
red pepper flakes
kosher salt to taste

