Top Chefs’
Passover Picks
W
e asked Metro Detroit’s
top Jewish chefs to share
some of their favorite reci-
pes for the Passover season.
A first-hand account of the
extraordinary rescue of 1.5 million Jews
“I
n 1979 we decided to leave Kharkov, Ukrainian SSR.
We quit our jobs and sold everything. Then we were
denied exit visas. We reapplied every six months for 10 years
broth and reduce by half. Add the
brisket and vegetables back in the
liquid. Bring up to a simmer. Add
the bay leaf and cover.
Place in 350-degree oven for 3
hours. The meat should be fork
tender when done. Take out and let
cool in the liquid for about 20 min-
utes. Remove the meat and return
the liquid to the burner. Reduce the
liquid until desired taste and thick-
ness. Slice the brisket and serve with
sauce and vegetables.
“Grandma always made some
potatoes on the side, usually crispy
baked potato rounds,” Rose adds.
and each time we were denied. We couldn’t work during this
time because no one would hire people who were trying to flee.
Finally, in 1989, thanks to Operation Exodus, we came to Detroit.
Executive Chef: Jeff Rose
Restaurant: C.A.Y.A. Smokehouse
Grill, Walled Lake
JFS helped us rent an apartment, get furniture, and buy food.
They gave us jobs. Really, JFS gave us a new life.”
— Anna Torman
MISSION POSSIBLE
Jewish Family Service
Annual Meeting
Ingredients
5lbs. beef brisket trimmed to ¼
in.
2 onions sliced thin
2 cups red wine
2 Tbsp. tomato paste
8 cups beef broth
2 pieces celery cut into 2-inch
pieces
1 carrot cut into 1-inch pieces
3 Tbsp. oil for cooking
1 bay leaf
Salt and pepper to taste
An unforgettable evening with
Natan Sharansky and
Marvin Lender
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Season the brisket with salt and
pepper. Heat a large pan to medium.
Add the oil. Sear the brisket on all
sides. Remove from pan. Sear the
celery and carrot. Remove from pan.
Add the onions and cook down until
caramelized. Onion should be golden
brown and sweet. Add the red wine
and reduce by half. Add the beef
For registration and sponsorship information, visit
jfsannualmeeting.org or call 248-592-2339 by May 6.
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24 April 21 • 2016
ONION GLAZED
BEEF BRISKET
“This was a recipe my grandmother
made every year (but she always
overcooked it!). I took it and made
it a little bit better,” Rose says. “We
have had it every year since I can
remember. This year, I’ll be flying
home to New Jersey for Passover to
make this exact dish with my mother
and sister!”
Executive Chef: Jared Bobkin
Restaurant: Local Kitchen & Bar,
Ferndale
APPLE KUGEL
“This is my favorite recipe because
it is the one thing my mom actually
made at home instead of just buy-
ing already pre-made!” Bobkin says.
“Apples and raisins together in a
lasagna-like dish, I mean, come on,
who wouldn’t love that! Since then, I
have doctored it up to elevate it a bit
with some fancier ingredients like
wine-soaked raisins and also creme
fraiche.”
Ingredients
½ lb. wide egg noodles (kosher
for Passover)
¼ lb. butter, melted
1 lb. cottage cheese
2 cups creme fraiche
½ cup sugar
6 eggs
1 cup small diced green apples
1 tsp. ground cinnamon