Health & Fitness
Come for the Lifestyle.
FOOD
Passover from page B11
The following are just a sampling of
world Passover cuisine that's tradition-
al for the seder. The recipes take you
around the world in eight days and
add variety, amazing flavors and visual
excitement to all your meals.
Persian Charoset
1 cup slivered almonds
1 cup whole pitted dates
1 cup golden raisins
2 T. red wine
juice of 1 orange
grated peel of 1 orange
1 t. ground ginger
1/2 t. ground cardamom
1 t. ground cinnamon
1/2 t. ground cloves
1 banana, cut into 1-inch pieces
Combine all ingredients, except
banana, in the bowl of a food proces-
sor. Pulse until chopped well, but still
slightly chunky. Add the banana and
pulse again until incorporated. Makes
12 or more servings.
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or attend one of our exciting and lively exercise classes.
Whatever it is you're looking for, you'll find it all here. See
for yourself why our residents love our lifestyle of simple
Greek Leek And
Potato Patties
excellence and truly believe that "life here is grand."
at Trowbridge
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B12
April 10 2008
314
1 pound Idaho or Russet pota-
toes, peeled, cut into 2-inch chunks
2 cups chopped leeks, white and
light green parts only
4 large eggs
1 cup matzah meal
1 cup fresh grated Parmesan
cheese, optional
1 1/2 t. salt
3/4 t. fresh ground black pepper
(or more to taste)
1 T. fresh lemon juice
olive oil for frying
Place potatoes in a large pot and
add enough water to cover. Bring to a
boil over high heat. When the water
comes to a boil, cook for 15 minutes.
Add the leeks and cook for 5 minutes
more. Drain well and transfer to a
large bowl. Mash the mixture with a
masher or electric mixer. Allow the
mixture to cool for 20 minutes. Add
the remaining ingredients, except oil
and stir or mix well. Adjust salt and
pepper to taste.
Form the mixture into patties (use
about 1/3 cup of mixture). Heat about
1/8 inch of oil in large skillet over
medium-high heat. Cook the patties
in batches on both sides until golden.
Serve hot or warm. Makes 8 servings.
Italian Chicken Meatballs
This recipe, based on one from the
book Cucina Ebraica (Polpette) is one
of my favorites. While they're meant to
be served in chicken soup — a deli-
cious addition to matzah balls! — I
like them as an appetizer serve with
garlic aioli. Here is the recipe for the
meatballs and the aioli. FYI, I always
double the recipe.
2/3 pound ground chicken breast
1 egg, lightly beaten
1/3 cup matzah meal
salt and fresh ground pepper to
taste
1/8 t. ground cinnamon
Combine all ingredients and form
into walnut-shaped balls. Chill until
ready to cook. To cook, drop the
meatballs in boiling chicken soup or
broth and cook for 10 minutes. Keep
warm in the broth if using for soup, or
remove the meatballs from the broth
and drain. For an appetizer, transfer
the meatballs to a dish, cover with
plastic wrap and chill until 30 minutes
before serving. Serve with aioli, below.
Makes 6-8 servings.
Aioli
3 medium garlic cloves
1 large egg yolk
1 T. fresh lemon juice
1 T. Dijon mustard
1/3 cup extra-virgin olive oil
salt and pepper to taste
Combine garlic, egg yolk, lemon
juice and mustard in the pitcher of
a blender and blend until smooth.
With the motor running, drizzle in
the oil very slowly until the mixture
is smooth. Add the salt and pepper to
taste. Transfer to a serving bowl, cover
with plastic wrap and chill until ready
to serve. Makes 2/3 cup of aioli.
Moroccan Roasted
Pepper Salad
3 large red bell pepper
3 large yellow bell peppers
4 large or 6 small ripe Roma
or plum tomatoes, seeded and
chopped
2 T. extra-virgin olive oil
3 T. fresh lemon juice
1 cup finely chopped sweet onion,
optional
1 t. finely minced garlic
kosher or sea salt to taste
fresh ground pepper to taste
whole butter or Boston lettuce
leaves to line plates
1/2 cup fresh chopped parsley,
garnish
Lay the bell peppers down on their
sides directly on the top oven rack
about a third of the way from the top
of the oven. Place a baking sheet on the
rack just below the first rack.
Turn the oven on to broil and cook
Passover on page B14