Any new magazines/newspapers have good Pesach recipes?

List of Forums + New Post Recipe Box Usergroups Following Log in

Join Now

| | | | |

Forum -> Recipe Collection -> Pesach Recipes

View latest: 24h 48h 72h

Mevater

Wed, Apr 02 2014, 12:24 pm

Bec Wednesday is magazine/weekly newspaper day, any magazines/newspapers that came out today, or will come out next Wednesday, have lots of tantalizing Pesach recipes, in a special section?

Those who saw Mishpacha, Ami, Binah, etc., anything this week? If yes, which do you recommend?

TIA

Mevater

Wed, Apr 02 2014, 5:01 pm

Did any Pesach recipe supplement come out this week or are they starting next week?

bluesclues

Wed, Apr 02 2014, 5:03 pm

last weeks ami had a recipe booklet with some really good recipes.

ra_mom

Wed, Apr 02 2014, 5:49 pm

last week's ami had two great looking recipes for salmon and flanken that both use minimal / universally accepted ingredients.

Mevater

Wed, Apr 02 2014, 6:37 pm

ra_mom wrote:

last week's ami had two great looking recipes for salmon and flanken that both use minimal / universally accepted ingredients.

I dont think anyone can buy last week's Ami. has anyone posted the recipes? If not can someone please post them?

ra_mom

Wed, Apr 02 2014, 7:53 pm

Mevater wrote:

I dont think anyone can buy last week's Ami. has anyone posted the recipes? If not can someone please post them?

Chablis-Infused Salmon
2 onions, sliced into rings
2 cups sugar
1 (750 ml) bottle Kedem Chablis white wine (it's inexpensive)
1 Tbsp whole black peppercorns
6-7 bay leaves (optional)
juice of 1 lemon
4-5 slices salmon fillet with skin

Place onions and sugar in a large heavy bottomed pot over low heat. Stir until sugar is melted, then add the entire bottle of Chablis. Add peppercorns and bay leaves. Cover and bring to a boil. Once boiling, add lemon juice and gently place the fish in, skin side up. Bring to a gentle simmer and cook for 30-35 minutes, covered. Let cool.
Once cooled, transfer to a baking dish, skin side up (this will help fish stay flavorful and moist). Run the leftover liquids through a sieve and pour the liquid only over the fish. Optional: save some bay leaves to garnish plate. Cover and keep refrigerated until ready to serve. Serve cold.

Fall Off the Bone Tender Flanken
3 onions, peeled and sliced into rounds
4 pieces flanken
1 cup orange juice
1/2 cup sugar
1 Tbsp potato starch dissolved in 1/4 cup water
1 tsp salt
1/4 cup red wine
2 Tbsp oil
1 tsp garlic powder (optional)

Preheat oven 300. Arrange onions in one layer in a 9x13 pan. Top with flanken. Set aside.
In a saucepan, combine the orange juice, sugar, dissolved potato starch, salt, wine, oil, and garlic powder. Bring to a simmer over medium heat, stirring constantly. Simmer until thickened, about 5-10 minutes.
Pour sauce over meat. Cover pan with two layers of heavy duty foil. Make sure it is sealed very well. Bake for 4 1/2 hours.
Serves 6-8
Note: This meat can be prepared in advance and rewarmed. When the meat is cool, the fat congeals and removes easily before rewarming.

Mevater

Wed, Apr 02 2014, 8:10 pm

ra mom, they both sound yum! Thanks!

ra_mom

Wed, Apr 02 2014, 8:11 pm

Mevater wrote:

ra mom, they both sound yum! Thanks!

No problem Smile

Mevater

Mon, Mar 30 2015, 7:43 pm

Any Pesach Recipes Newspaper/Magazine Supplement came out this past Wednesday, or Pesach supplement being advertised as coming out this coming Wednesday? I have Hamodia and Yated.

Amelia Bedelia

Mon, Mar 30 2015, 7:53 pm

I liked the recipes in today's Binah.

Page 1 of 1