I decided to make gefilte fish from scratch, as a young mother of three little ones, the year I hosted Passover (already a lot) when my mother-in-law was out of town. Did I mention, I cooked the whole dinner, I'm not Jewish, nor did I grww up with gefilte fish, like my husband. I started days in advance to get the fish smells out of the house. My grandmother-in-law politely complimented the dish (it was good!) and said she had never actually made the fish balls, letting Manischewitz do the heavy lifting. I understand the urge, and am in potschke recovery. Chag Sameach!
Thanks for the recipes. I do love a good artichoke any way at all. I do leave gefilte fish to the experts at Russ and Daughters...but it's hard now that I live outside the city. Happy Pesach to all however you celebrate.
The night that my otherwise beloved husband decided to join the Potschke Hall of Fame and cook three new-to-him Ottolenghi (!) dishes for our next door neighbors was also the same night our dishwasher broke. One that really sticks in the memory, especially because those neighbors never invited us over in return!
I love this as an equally overly ambitious eager to impress twenty-something (twenty years ago) who frequently made the ill-fated decision to try new dishes on unsuspecting guests. I still have sticker shock from the cioppino Iād never made before and feel the sweat of having to cook each seafood type separately and hoping the clams would open properly as guests politely waited for one bite of food. Maybe I was ensuring hunger would make it taste more delicious?? š
I just ate my weight in springās fresh artichokes (I was in Spain for vacation) - so I donāt plan to make them for my familyās Seder! The lamb recipe sounds perfect, thanks for sharing. I love cooking and baking for Pesach, I make recipes that I only serve during the holiday, which makes them āspecialā rather than something I make year-round.
Delightful, had me rolling on the kitchen floor. Now here's a question: How did your mother manage to raise two solid kitchen mavens (not sure of the last word, think it might be Yiddish for expert)?
I decided to make gefilte fish from scratch, as a young mother of three little ones, the year I hosted Passover (already a lot) when my mother-in-law was out of town. Did I mention, I cooked the whole dinner, I'm not Jewish, nor did I grww up with gefilte fish, like my husband. I started days in advance to get the fish smells out of the house. My grandmother-in-law politely complimented the dish (it was good!) and said she had never actually made the fish balls, letting Manischewitz do the heavy lifting. I understand the urge, and am in potschke recovery. Chag Sameach!
Thanks for the recipes. I do love a good artichoke any way at all. I do leave gefilte fish to the experts at Russ and Daughters...but it's hard now that I live outside the city. Happy Pesach to all however you celebrate.
The night that my otherwise beloved husband decided to join the Potschke Hall of Fame and cook three new-to-him Ottolenghi (!) dishes for our next door neighbors was also the same night our dishwasher broke. One that really sticks in the memory, especially because those neighbors never invited us over in return!
I love this as an equally overly ambitious eager to impress twenty-something (twenty years ago) who frequently made the ill-fated decision to try new dishes on unsuspecting guests. I still have sticker shock from the cioppino Iād never made before and feel the sweat of having to cook each seafood type separately and hoping the clams would open properly as guests politely waited for one bite of food. Maybe I was ensuring hunger would make it taste more delicious?? š
I just ate my weight in springās fresh artichokes (I was in Spain for vacation) - so I donāt plan to make them for my familyās Seder! The lamb recipe sounds perfect, thanks for sharing. I love cooking and baking for Pesach, I make recipes that I only serve during the holiday, which makes them āspecialā rather than something I make year-round.
Delightful, had me rolling on the kitchen floor. Now here's a question: How did your mother manage to raise two solid kitchen mavens (not sure of the last word, think it might be Yiddish for expert)?
Tamar! I just sent you a dm request here on Substack in the ārequestsā tab of the āchatā section -Chef Harrison :)