“A Taste of Pesach 2” is the new sequel to a cookbook of recipes from volunteers at Yeshiva Me’on HaTorah, a dormitory high school and Talmudic college founded by Rabbi Yisroel Meir Eisenberg in 2005.
The school, originally in Roosevelt, N.J., had moved to its current home, Monsey, N.Y., when the first book came out in 2014. Proceeds from the cookbook benefit the school.
This ArtScroll book of “trusted favorites, simple preparation, magnificent results” has more than 150 recipes, most of which are gluten-free. The authors have included a chapter on gourmet plating, with step-by-step photos.
Pastrami Egg Rolls
Baking the dish uncovered gives it a real egg roll wrapper texture.
1 cup potato starch
1 cup water
½ teaspoon salt
Oil for frying
1 tablespoon oil
2 onions, julienned
1 (8-ounce) bag shredded
8 slices pastrami
½ teaspoon garlic powder
For the crepes, beat the eggs lightly, then add the remaining ingredients. Don’t overbeat. Heat 1 tablespoon of oil in a 10-inch nonstick frying pan. Pour a scant ¾ cup batter into the hot pan; swirl the pan to cover the bottom completely. As soon as the batter is set, use a spatula to flip it over for 15 seconds. Remove from the pan. Continue until all batter has been used. You may need to re-grease the pan between crepes.
For the filling, heat the oil in a large skillet. Add the julienned onions and shredded cabbage. Sauté until the onions are soft and the cabbage is wilted. Add the pastrami strips and garlic powder. Sauté 5 minutes, stirring frequently.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place 1/3 cup filling at one edge of a crepe. Fold the top and bottom in, then roll, starting from the filling. Place seam-side down on the baking sheet. Repeat with the remaining crepes and filling. Bake, uncovered, for approximately 20 minutes until crispy.
Citrus Sea Bass
The stunning presentation is part of this recipe. When eaten together, the citrus fruits and avocado complement the subtle flavors of the fish. The bonus is that its beauty will surely enhance your table. Easy to prepare and always gourmet.
2 pink grapefruits
Salt and pepper to taste
4 (6-ounce) skinless sea bass fillets
1 tablespoon oil
1 avocado, diced just before serving
4 tablespoons avocado oil
Preheat the oven to 450 degrees. Using a small, sharp knife, cut all the peel and white pith from the fruit. Working over a medium bowl, cut between the membranes to release the segments into a bowl. Squeeze the juice from the membranes into the bowl, and discard the membranes. Drain the fruit, reserving ½ cup fruit juice. Return the ½ cup of reserved juice to the bowl with the fruit.
Season the fillets with salt and pepper. Heat the oil in a large skillet over high heat. Cook the fish until it is golden brown and releases easily from pan, 6 to 8 minutes. Transfer the fish gently to a 9-by-13-inch pan, cooked side up. Bake until just opaque in the center, 5 to 10 minutes.
Divide the fruit and avocado among individual plates and top with a fillet. Spoon 2 tablespoons