Tag Archives: cookbook

The Seder gift that is (really) “Too Good To Passover!”

Now that Purim is over, the countdown for Passover has begun! If you are hosting a Seder or invited to one as a guest, don’t forget to make Too Good To Passover a part of your holiday.

Please spread the word to your friends, colleagues, and family.
(And thank you for leaving a book review! 🙂 )

CLICK HERE TO ORDER in the U.S.A.

For those of you outside of the U.S. you can order my book and have it shipped directly from the local Amazon in the following countries:

CANADA
FRANCE
SPAIN
ITALY
GERMANY
U.K. & IRELAND
NETHERLANDS

Thank you,

JenniferAbadi_small

Jennifer

About Too Good To Passover
Too Good To Passover is the first Passover cookbook specializing in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre- and post-Passover rituals) appealing to Sephardic, Mizrahic, and Ashkenazic individuals who are interested in incorporating something traditional yet new into their Seders.

A compilation of more than 200 Passover recipes from 23 Jewish communities, this cookbook-memoir provides an anthropological as well as historical context to the ways in which the Jewish communities of North Africa, Asia, the Mediterranean, and Middle East observe and enjoy this beloved ancient festival.

In addition to full Seder menus, Passover-week recipes, and at least one “break-fast” dish, each chapter opens up with the reflections of a few individuals from that region or territory. Readers can learn about the person’s memories of Passover as well as the varying customs regarding pre-Passover rituals, including cleaning the home of all hametz or “leavening,” Seder customs (such as reenacting the Israelites’ exodus from Egypt), or post-Passover celebrations, such as the Moroccan Mimouneh for marking the end of the week-long “bread fast.” These customs provide a more complete sense of the cultural variations of the holiday.

Too Good To Passover is a versatile and inspiring reference cookbook, appealing to those who may want to do a different “theme” each Passover year, with possibly a Turkish Seder one year, or Moroccan one the next.

See inside my book! Sample Spreads:

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TooGoodToPassover_InteriorSpread_Iraq_2TooGoodToPassover_InteriorSpread_Iraq_3TooGoodToPassover_JAbadi_KINDLE_cover_AFRICA_blog_outlined

The following 3 e-booklets are
also available on Amazon
:
E-BOOKLET 1: Seder Menus and Memories from AFRICA
(Pages 1-223/Chapters 1-6:
Algeria, Egypt, Ethiopia, Libya, Morocco, Tunisia)

E-BOOKLET 2: Seder Menus and Memories from ASIA
(Pages 225-473/Chapters 7-13:
Afghanistan & Bukharia, India, Iran, Iraq, Syria & Lebanon, Turkey, Yemen)

E-BOOKLET 3: Seder Menus and Memories from EUROPE
(Pages 475-665/Chapters 14-18:
Bulgaria & Moldova, Georgia, Greece, Italy, Spain, Portugal & Gibraltar)

Jennifer_WritingRecipe_3BW

About Jennifer Abadi
Jennifer Abadi lives in New York City and is a researcher, developer, and preserver of Sephardic and Judeo-Arabic recipes and food customs. A culinary expert in the Jewish communities of the Middle East, Mediterranean, Central Asia, and North Africa, Jennifer teaches cooking at the Institute of Culinary Education (ICE) and at the Jewish Community Center Manhattan (JCC). She also offers private lessons and works for a variety of clients in the New York City area as a personal chef. In addition, Jennifer provides Jewish food and culture tours on Manhattan’s Lower East Side.

Her first cookbook-memoir, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen is a collection of recipe and stores from her family. Too Good To Passover is her second cookbook.

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It’s Recipe Testing Time! A dinner party where everyone else does the cooking.

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Me (on far right) providing information about the varying dishes prepared, and the countries they are from.

It’s the season for recipe testing for my Passover cookbook, and as I did with my first cookbook
(A Fistful of Lentils) I have decided to distribute various recipes to friends, acquaintances, family members, and willing participants to see how they would play out in the general field. It’s a bit nerve wracking for me, as unlike in a cooking class where I am able to give guidance to a student, in this case I am sending my instructions out and have no idea how it will return. What if after writing all of these recipes, many of them just don’t work or taste good? What if I have to rewrite them all? It’s also a bit tricky to find the perfect recipe tester. While someone who is anxious around the kitchen and does not know the basics of cooking may not be the best one to rely upon, expert cooks can be too creative, refusing to follow anyone else’s instructions but their own. The best tester I have found is one that likes to cook, but prefers some structure. I need a perfectionist.

So here’s how it all worked: I send out an invitation to a dinner party,
but the catch was that I would be the only person NOT cooking.
With the invitation also came rules:

–Select one or two recipes from the list I have attached that appeal to you.
–Please follow recipe EXACTLY as I have written, following all measurements (including weight),
steps, and ingredients I have listed (no substitutes).
–If anything does not make sense, please call, text, email me at any time!
–Take notes on the recipe you have printed out and bring them along with you
to the dinner along with the dish. (
Things to look out for and note: cooking time is out of range,
steps are confusing, yield is totally off, ingredient amounts appear to be too much or too little
— in this case you should contact me before proceeding.)
–If you normally prefer to leave out salt (or sugar) in your food,
please do not cut it out or reduce the amount when following my recipe.

–Try to to have fun 🙂

Thus far I have conducted two different recipe testing dinner parties, and overall the results have been good. Most of the feedback has been that the steps were clear and organized, and that they liked the recipe and would do it again. Some even said that they enjoyed being challenged with a recipe from a particular part of the world that they normally would never make, and even felt better about having structure without the pressure of improvisation. Still others expressed how they were a bit skeptical about some parts of the recipe, and were either pleasantly surprised or had suggestions with how to improve it. The following are some examples of what was made and the reviews from the cooks who prepared them. With each recipe (some more, some less) I obtained some valuable information about how to improve them.

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Guizadas aux Noix Mélangées (Tunisian Mini Mixed Nut Cakes with Orange Zest), prepared by Ann. Comments: Dough sticky and a bit messy to handle; Baking time too long made cakes a little dry; spraying paper baking cups with some oil helped cakes come out very easily; Liked mixture of nuts used and addition of orange blossom water. (©Photo by Ann Preis.)

Salad_Lentil_blog_1

Lentichi (Italian Lentil Salad with Red Bell Peppers, Red Onion, and Olive Oil), prepared by Manon. Comments: Recipe easy to follow and even though I normally don’t like lentils, I really liked the flavor of this salad; Thought note about cooking lentils just until chewy or al dente was a good description to prevent me from overcooking them.

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Dolmas de Verduras (Greek Stuffed Mixed Vegetables with Ground Lamb, Rice, Lemon, and Mint), prepared by Jim. Comments: The dish took a lot longer to prepare than I thought it would (although you did say to bake it for several hours); I had to buy a corer, but once I had it I enjoyed learning how to scoop out the zucchini. I love this type of dish and would definitely make it again (but would leave more time and maybe not prepare it on a very hot summer day!).

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Panada (Greek Egg-Lemon Soup), prepared by Jeanne. Comments: I had to use nearly 6 lemons (as opposed to your suggested “3”) and still did not obtain the full cup of juice needed. At first I thought that the taste was a bit too lemony, but overall flavor is still delicious and I loved the addition of mint (good as a sauce too!). Recipe very easy to follow.

Nacer_Kim_Mafrum_blog

Maf’rum (Libyan Fried Potato-Beef “Sandwiches” with Tomatoes, Onions, and Cinnamon), prepared by Nacer and Kim. Comments: Most of recipe was well written, but at some points we were a little confused by exactly how to cut the potato slices (a photo or illustration in the final cookbook may be a good idea for this recipe). It was helpful that you gave a visual description of just how the potato should look once cut properly; You might want to change “finely chopped” carrots to “finely diced,” as the shape and size might be better understood. Although challenging, this is the type of recipe we would do again! (And we would try to work on slicing the potatoes even thinner.)

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Mashwiy’yah (Tunisian Roasted Tomato and Sweet Red Pepper Salad with Garlic and Olive Oil), prepared by Sam. Comments: The recipe was clear and easy to follow, but you might want to warn people that they have to allow time to properly peel the thin skins off of each pepper after being roasted. It’s not a difficult dish to do, but to do it right, it takes time and care!

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Alheira de Mirandela (Portuguese Veal, Beef, and Chicken Sausages with Garlic and Smoked Paprika), prepared by Alexana. Comments: I followed this recipe EXACTLY, and even bought measuring cups and spoons to do it! I’m not sure if it came out right, and my husband said that it tasted good (but that it “wasn’t like Jennifer’s”).

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