With less than a week and half until Passover, I should be inspiring you with recipes for unleavened, flourless, matzo-based delectables, but instead I am in the kitchen playing with flour. For those of you who know me personally, it will come as no surprise that I am not following the dietary rules or doing things in the expected order. You see, I am heading to New York City on Friday for the International Association of Culinary Professionals Conference and I was out of business cards. A food blogger can’t go to a show filled with professional chefs, cookbook authors, and culinary wizards from all over the world without business cards right? I knew you’d understand. And, um, what do you think of the photo?
Ok, now that I’m done fishing for compliments, here are some Passover resources and recipes you can check out while I’m in New York:
From OMG! Yummy: Chocolate-covered Matzo with Toasted Nuts and Sea Salt and of course Bubbe’s Bubula!
From The Shiksa in the Kitchen: #PassoverPotluck
From The Jew and the Carrot: 7 Ways to Prepare Matzo Brei
From Real Food Digest: Passover Planning Tips
From Yumivore: tasty and tempting Walnut Pâté– perfect mock chopped liver recipe for Passover
Next week I’ll be preparing a Tsimmes-style brisket for our family seder and will share the recipe then. In the meantime, good luck with your Passover menu planning. I know I’ll come back from New York with inspiration for many more nourishing and satisfying recipes and stories to share with you.
What’s your favorite food on the Passover seder table?