Hush Puppy Patties – Perfect for pesach

Hush Puppy Patties for Pesach

This recipe is so versatile, as it can replace a hot dog in a bun as a meal. You can also use it as a side dish, appetizer and a snack to tide the kids over between the long stretches of time between lunch and seder or dinner on yom tov. You can also serve also funky dipping sauces that you can buy in Gourmet Glatt, such as Dougie’s wing sauce, sweet chili sauce or just plain old ketchup. I use Abeles and Heymann hot dogs as they are the tastiest and use the highest quality meats in their products.

6 large Idaho potatoes, peeled chunked
4 medium eggs, divided
3 Tablespoon potato starch
3 Tablespoons mayonnaise
½ teaspoon garlic powder
2 teaspoon salt
pinch white pepper
2 Abeles and Heymann hotdog or garlic sticks, sliced thinly about (1/2 an inch)

Boil the potatoes in a medium pot until fork tender.
Drain, and mash the potatoes well in a bowl.
Add 3 eggs, potato starch, mayonnaise, salt and pepper mix well and then set aside.
On a cookie sheet lined with parchment paper, take a small scoop of the potato mixture and place it on the cookie sheet. Place in the center of each potato mound, a slice of the hot dog burying each slice so you can’t see it.
Whisk the remaining egg and brush each potatoes mound.
Bake at 350 for approximately 40 minutes.

hush puppy patty with spicy mayo drizzle
Hush puppy patties with spicy mayonnaise

Cauli”flour” pizza

It’s always hard to come up with easy fun things for the kids to eat during Pesach that is homemade or at least semi homemade. There has been a lot of buzz lately about cauliflower pizza. The recipe has appeared on many blogs and internet articles and cooking magazines. My friend and blogger, Melinda Strauss, of had a version on her website. We reworked her recipe together using bodek cauliflower. This eliminated the use of grating and then steaming fresh cauliflower, as the frozen cauliflower is already very soft to the point that it’s par-boiled. I made this for my husband who LOVES pizza and he was pleasantly surprised that it was so delicious. It’s not only perfect for Pesach but it’s great for all the people who can’t eat wheat during the year.

Cauli”flour” Pizza – Perfect for Pesach

1 – 28oz bag frozen checked cauliflower, partially defrosted
1 cup shredded mozzarella cheese, plus extra for topping
1 egg
Salt to taste
½ tsp Onion powder
½ tsp oregano
Marinara sauce
Assorted toppings

Grate the cauliflower in a food processor until it resembles small crumbs.
Place the cauliflower crumbs in a clean dish towel. I split it in half and use each half in its own dish towel.

Tightly Wrap the cauliflower in a bundle and squeeze it dry. If it’s still cold from being frozen let it sit out for another 20 minutes and squeeze it again. Tey to make sure the cauliflower is very dry.
After the water has been squeezed out place it in a bowl and add the egg, cheese and spices. You can also choose to add in your own favorite spices. Mix it really well and will resemble“dough” like quality.
Line a cookie sheet with parchment paper, and form the dough into a pizza disk on the parchment paper and bake at 450 degrees for 15 minutes. It will start to tinge brown.

Take the pizza out of the oven and put on sauce, (like love gefen classic marinara), more cheese, and your favorite toppings.
Turn the oven on to broil and place the pizza under the broiler for another few minutes till the cheese melts and the toppings look like they have softened.
Yields a 9 inch round pie

cauliflower pizza

Pesach Dips

I love to make dips for Shabbat, so why not have it on Pesach too? The key to having great dips is the fresh ingredients: including garlic, lemons and cilantro. With the introduction of so many spices that are kosher for Pesach, you can also spice up your palate by adding cumin, cayenne and pepper to your Pesach dips.


1-tablespoon olive oil
1 large onion cubed
4 garlic crushed
1 can 28oz-crushed tomato
1 can 14oz can diced tomato
1 bunch chopped cilantro finely diced
1-tablespoon cumin
¼ cup sugar
Dash cayenne pepper
Salt & pepper to taste

Saute onion in a tablespoon olive oil until onions are soft and translucent.
Add both cans of tomatoes, and cook for 10 minutes. Then add the cilantro, cumin, sugar and cayenne pepper. Stir gently and cook until cilantro has wilted into the recipe.
Season with salt and pepper.
Cook for 15 minutes until reduced down and flavors are concentrated. Adjust any seasoning to your family’s palate.


Matbucha Dip

Pesach olive dip

3 cloves crushed garlic
2 19oz cans green pitted sliced olives
1 19oz can Israeli pickles
½ cup pickled red peppers (optional)
1-teaspoon cumin
Dash cayenne pepper
2-tablespoon olive oil
Mix all ingredients in a food processor until blended. It shouldn’t be too smooth like a paste but it should have a little texture.

olive dip
olive dip

Marinated Eggplant

This recipe is from my mother, Miriam Stein, from Sydney, Australia. I asked her if I could print the recipe but she only had it in her head. She just told me that she makes it by adding a little of this and a little of that. You know the Yiddish expression: “shitz arein”. I had to figure out the amounts of each of the ingredients, but after experimenting and some further adjustments and tweaks, I was able to reconstruct her recipe.

1 large eggplant
Canola oil for frying
Fist full of parsley finely chopped
1 cup Ketchup
4 Tablespoon sugar
½ lemon, juiced
4 cloves garlic crushed
salt and pepper to taste

Sliced eggplant into ¼ inch rounds
Heat a large fry pan and fry eggplant in batches until light to medium brown.
Drain the eggplant in a colander to let the oil drip out. (Yes it’s fattening but totally worth it). I leave a plate underneath the colander to catch the oil.
In a medium bowl mix all the ingredients together.
Once the eggplant has drained for an hour you can add it gently into the sauce being careful not to break up the eggplant slices.
marinated eggplant dip
Eggplant dip

Fabulous Fish For Pesach

I am constantly challenged to come up with new ideas for Pesach. I try to create original sensational recipes with fresh new ideas for my clients as well as for my family. This recipe was a really big hit with my tasters (i.e., my family, who are my biggest critics!). My husband loves almost anything with pistachios.
The marriage of flavors and textures between the creamy chrain kick and the crunchy salty and sweet nut mixture makes this dish a real winner.

Nut crusted salmon with creamy chrain sauce

1/8th cup red horseradish
1/8th cup mayonnaise
1 cup shelled salted pistachios
½ cup brown sugar
2 Tablespoon lemon juice
2 pounds salmon fillet (one whole side of a salmon)

Mix the horseradish and mayonnaise together in a small bowl.
Place the salmon on a large baking sheet lined with parchment paper.
Spread the mixture over the fish and set aside.

In a food processor crush the nut until they are course ground but not too fine. Add in the brown sugar and lemon juice and mix until it looks like wet sand.

Pat nut mixture on top of salmon and bake for 25 minutes at 350 degrees.

nut crusted salmon


This salmon recipe is very family friendly, doubles easily and freezes well.

1-2 pounds Tilapia cut in half lengthwise
½ cup matza meal (optional)
Salt and pepper
Oil for pan searing

2 onion cut into rings
2 cloves garlic crushed
1-cup ketchup
¾ cup brown sugar
Pinch cinnamon
1 can pineapple chunks with syrup
4 carrots sliced into rings
1 Tablespoons potato starch
2 cups water, divided

Rinse then pat the fish dry. Mix the matza meal together with salt and pepper. Dip fish in mix and shake off excess. If you are not using matza meal, just salt and pepper the fish.
Heat oil in a fry pan and pan sear the fish until golden and crisp about 2 minutes on each side. Drain on absorbent paper.
Slice the onions thinly and sauté with garlic until soft. Add ketchup, pinch cinnamon, brown sugar, can of pineapple chunks with the liquid, and ½ the water. Bring to boil and simmer for 5 minutes. In a separate bowl combine the potato starch and remaining water until all clumps are dissolved and add to simmering sauce. Bring back to boil until sauce thickens stirring constantly. Season with salt and pepper to taste.
Place fish in casserole dish and pour over sauce and bake for 15 minutes at 350

Middle Eastern White Fish

This recipe bursts with Israeli flavors. If you like it spicy add more cayenne pepper. It’s delicious hot or cold.

Can also use tilapia, or salmon

8 slices white fish
2 Tablespoons olive oil
1 large onion, diced
1 teaspoon of cumin
¼ teaspoon cayenne pepper
3 gloves garlic, minced or 4 cubes from frozen package
2 Tablespoons fresh cilantro or 6 cubes from frozen package or parsley
1 Plum tomato, diced
14oz can tomato sauce
Kosher salt to taste

Heat a large sauté pan for a minute and the add oil. Add onion and sauté until soft. Add
Place fish fillets on top of mixture. Cook for a few minutes and turn to coat other side and cook for another 3 minutes.

In a small bowl mix cumin, cayenne pepper, garlic, cilantro or parsley, plum tomato, tomato sauce, and salt. Pour over fish in sauté pan. Add enough water to cover fish (not more than 8oz). Cook for another 15 minutes until fish is cooked through.

Persian fish

Persian fish

Perfect Seder Roast

There is a minhag not to eat roast on seder night. For me, it’s a challenge trying to come up with new recipes to cook on the stove-top. I have tried so many recipes over the years, but I have never fallen in love with them. There is always a traditional corn beef, but after years of making that, I knew it was time to really experiment. I had read a bunch of recipes on the internet about cooking meats on the stove-top. I had to choose a cut of meat that needed a lot of cooking time to braise. I choose a California roast, and it was amazing. I used some of the ingredients that go into a regular roast but rather than putting it in the oven, I cooked it on the stove-top.
NOTE: Braising, from the French “braiser”, is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising relies on heat, time, and moisture to break down the tough connective tissue collagen in meat, making it an ideal way to cook tougher cuts. Many classic braised dishes such as coq au vin are highly evolved methods of cooking tough and otherwise unpalatable foods. Pressure cooking and slow cooking (e.g., crockpots) are forms of braising.

California Pot Roast
4 pound California roast
2 Tablespoon potato starch
1 tsp salt
1 Tablespoon vegetable oil
1 large onion quartered
2 large loose carrots
1 Tablespoon Worcestershire sauce
2 cloves garlic
2 Tablespoon sugar
1 cup red wine
½ cup ketchup
¼ BBQ sauce
Dredge the roast in potato starch and sprinkle with salt.
Heat a pan with the vegetable oil, big enough to hold the roast with a snug fit and sear the roast on all sides

Add the remaining ingredients, cover and simmer on low for 3 hours. The meat will be very tender.
Cool and slice. Serve warm with sauce and vegetable.

California pot roast

Pastrami Hamentashen

Now that Abeles and Heymann and Hod Golan have become sponsors of my radio show “Table For Two” on the Nachum Segal Network, I have become obsessed with making recipes with some of their delicious products. With Purim coming up, I thought about pastrami hamentashen. I went to one of my favorite blogs,, for some inspiration by Leah Schapira and she had beat me to it. With Leah’s permission, I am sharing her recipe for pastrami hamentashen, but with an Aussie Gourmet twist – beer. (How Australian is that!)

Deli Hamentashen, by Leah Schapira and Naomi Nachman

3 tablespoons oil
1 large onion, diced
6 ounces chopped pastrami (or deli of your choice)
¼ cup beer (your favorite)
1 tablespoon mayonnaise
1 tablespoon ketchup
1 tablespoon honey
1 squirt hot sauce
1/2 tablespoon soy sauce
20 round wonton wrappers
1 teaspoon cornstarch, dissolved in 3 tablespoons water

1. Heat oil in a sauté pan over medium heat. Add onion and sauté until extra soft and golden, about 10 minutes.

2. Add pastrami and sauté for 1 to 2 additional minutes. Add in the beer until it evaporates. (about 3 minutes). Stir in mayonnaise, ketchup, honey, hot sauce, and soy sauce.

3. Place 1 teaspoon filling in the middle of each wrapper. Brush cornstarch mixture around the edges (this will help seal the hamantashen). Fold into hamantashen shape.

4. To bake the hamantashen, preheat oven to 400F. Place hamantashen on a lined baking sheet and spray the tops with nonstick cooking spray. Bake for 8 to 10 minutes.

5. Alternatively, you can fry the hamantashen (of course, it’s much tastier this way and that’s the version I prefer). Heat 1 inch oil in a sauté pan over medium-high heat. When hot, add hamantashen and fry until golden and crispy, about 3 to 4 minutes per side.

Photo by Leah Schapira
pastrami Hamentashen

Krazy Kale


Kale is the latest buzz word in trendy food. Over the last year we have been seeing kale recipes in cookbooks, restaurants and all over the food blogs. At first, I thought “Yuk”, kale is so hard to chew and didn’t look very appetizing to buy in supermarkets. However it was becoming so overwhelmingly popular, I had to try it out for myself. I started to research and experiment with recipes. I found that that kale is one of the super-foods packed with Vitamin K, Vitamin A, Vitamin C, Fiber, Calcium, vitamin B6, Potassium, Folate and much more. This made it a perfect food to eat this very cold winter to help keep our bodies healthy.
Here are some pointers to working with kale.
1. Choose smooth lacinato kale for salads and curly kale for chips. Curly kale is fibrous and grassy tasting, so it’s not the best for salads.
Lacinato kale, also known as Tuscan kale, cavolo nero, or dinosaur kale (dino for short).
In general, lacinato kale works better. It’s a little bit sweeter and more delicate are edible, so you can use the whole leaf for salads.
2. Slice it thin and small, cutting out the rib from the center.
3. Rub it with a little oil: Kale leaves have a natural waxy coating that is great for protecting them from rain. Unfortunately, it also protects them from salad dressing, which does not make for a delicious salad. Rubbing the leaves with oil before dressing them actually removes this waxy coating, so that the leaves better absorb the dressing.
4. Choose the right dressing: Kale is a really sturdy green, so you can use a heavy sauce. Nut-based dressings work well. Or, vinaigrette with a lot of acid will break down the fibers in the kale and makes it easier to chew. This is not a typical lettuce salad, so the kale won’t wilt as easily; that means you can use a little more dressing than usual.
5. Massage the kale: instead of just tossing the kale leaves in dressing with salad tongs, use your hands to really mix everything together and make sure you’ve coated every leaf. Literally massage the kale. I use latex gloves to massage in the dressing on the kale.

The first thing I made was kale chips. I served it one night for dinner with a dipping sauce. The family loved it! Yay, I was quite relieved.

Kale chips

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Preheat the oven to 350 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet lined with parchment paper and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 15-20 minutes. Watch for burning.
kale chips

Kale Salad with Miso Sesame Dressing, Sweet Potato Croutons

1 bunch kale leaves, tough center stems removed, washed well, dried and torn into pieces.
2 tablespoon brown miso paste. (you can also use yellow or red miso)
¼ cup unprepared techina or 4 oz hummus
6 Tablespoon fresh lemon juice
¼ cup extra virgin olive oil
¼ cup water
Place dressing ingredients in a blender and blend until smooth.

Sweet Potato Croutons
1 sweet potato, washed, peeled, and shaved very thin with a mandolin into rounds or with a vegetable peeler into long ribbons
Kosher salt, for seasoning

Preheat oven to 400ºF
Mix shaved sweet potatoes gently, with just enough oil to coat each piece in a very thin layer. Arrange in a single layer on a baking sheet lined with parchment paper. Sprinkle evenly with a little bit of kosher salt.
Place in the oven. Check after 10 minutes. You are looking for the potatoes to curl up slightly and have the texture and crunch of a potato chip. May need a few minutes extra.
Take the kale and place in a salad bowl and pour in the dressing then massage the dressing carefully all over the kale mixing and tossing. Do this at least 2 hours before serving.
Garnish with salad with the potato croutons
kale_salad with potato slices

three super sides

Many mothers are being constantly challenged each night to come up with a dinner that is tasty and nutritious while offering a variety from the previous dinners. One of the keys to being successful at this task is to beef up (no pun intended!) your dinners with great side dishes. I have put together three amazing side dishes that will enhance any weeknight dinner (Shabbat or Yom Tov too).

The key to any great dish is fresh ingredients. Small things like fresh lemon or limes, fresh garlic and fresh vegetables will help make your recipes pop and the family will be excited to eat your meal.

Broiled Asparagus with Lemon & Toasted Almon

Note:checking for bugs in asparagus can be difficult. I buy mine pre-checked from Gourmet Glatt

2 bunches asparagus, medium
2 tablespoons olive oil
1 lemon, sliced in half
1/4 cup sliced almonds
Kosher salt and pepper
1. Preheat broiler.
2. Cut off the woody ends of the asparagus. Place asparagus on the cookie sheet and drizzle with oil, salt & pepper. Toss to coat.
3. Place asparagus into broiler. After three minutes, shake the pan to turn the asparagus. Asparagus are done when you can gently pinch them between your thumb and finger, and they give a little bit without being to limp (approximately 6-8 minutes).
4. Place the almonds in a sauté pan and toast over medium heat. Remove from pan when they become fragrant and start to brown, about 5 minutes. Shake pan occasionally to keep from burning.
5. Place asparagus onto a platter. Squeeze lemon juice, and then sprinkle almonds over asparagus.

asparagus almonds and lemon

Grilled Sweet Potatoes with Scallions

3 sweet large potatoes peeled and cut into ½ inch thick slices wedges
1/3 cup extra virgin olive oil, divided
1 teaspoon cumin
½ teaspoon cayenne pepper
2 teaspoons salt
4 scallions, sliced ¼-inch thick on the bias
juice of 1 lime, plus lime zest

1. Preheat grill.
2. Toss sweet potatoes with half the oil, cumin, cayenne and salt. Grill until the sweet potatoes have browned, about 8 minutes. Flip and continue cooking until both sides are colored, and the sweet potato has cooked through.
3. Meanwhile, in a large bowl, combine remaining oil, scallions, lime juice and zest. When sweet potatoes have cooked, remove them from the grill and toss them with the vinaigrette. Season to taste, serve warm or cold.
Grilled Sweet Potatoes with Scallions

Spicy Savoy Slaw

5 tablespoons rice vinegar
1 tablespoon sugar
½ teaspoon salt
¼ cup low fat mayonnaise
1 tablespoon soy sauce
1 jalepano, diced very small
1 teaspoon finely grated peeled ginger (or one cube frozen)
1 ½ teaspoons toasted sesame oil
1 package checked cabbage that has carrots in it
¼ pound snow peas, trimmed and very thinly sliced lengthwise (1 cup)
¼ red bell pepper, cut into thin matchsticks
Handful cilantro or parsley finely chopped

1. Whisk together vinegar, sugar, salt, mayonaiise and soy sauce in a large bowl until sugar and salt are dissolved, then whisk in the chile, ginger and sesame oil.
2. Add remaining ingredients and toss well. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes.
spicy slaw

Herb Crusted Lamb Chops

Herb Crusted Rack of Lamb

10-12 baby lamb chops, cleaned and frenched (ask your butcher to do it for you)
6 slices good quality stale white bread (I use left over challah)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons Dijon mustard

Preheat oven to 400 F.

1. Place lamb on baking sheets.
2. Roast the lamb in oven until rare-medium rare (lamb should be 125-130 degrees), approximately 15 minutes.
3. Combine the bread with herbs in a food processor and process until well blended.
4. Remove lamb from oven, and smear with mustard. Coat with bread crumb mixture. Return to oven and cook another 2 minutes, or until crumbs are lightly toasted.
herb crusted lamb FB

The superBOWL(s) of Salad

The superBOWL(s) of Salad

When people think of superbowl foods they think: 6 foot heroes, hotdogs, burgers, wings or ribs. I love all that kind of food. However, I thought I would try to do a healthy spin on super bowl food. How about a salad bar? You can still serve all your typical foods, but adding a salad bar can make it more exciting. People can choose their vegetables, proteins or grains and make a really exciting and individualized [super] bowl to their liking.

Pick your line-up:


Romaine lettuce

Skirt Steak strips
Grilled Chicken stips
Deli meats
Eggs(hard boiled, poached or fried)
Chick peas
Red kidney beans

Grilled portabella mushrooms
Red onion
Snow peas
Shredded carrot

Honey glazed pecans
Terra chip stix
Sun flower seeds
Slivered almonds

Creamy Italian
Raspberry vinaigrette
Sweet and sour
Russian dressing

Here are some recipes to make with the suggested list above to be incorporated in the salads to make them really superb:

Citrus Skirt Steak

Skirt steak is an inexpensive cut of beef taken from the diaphragm muscle. It ranks with filet mignon as my favorite juicy and tender cut. It comes in long, narrow strips about 3/4 lb. each. The grain runs across the narrow side and so for serving the steak should be cut into serving-size pieces with the grain so that it can then be cut into bites against the grain
Skirt steak is marinated overnight in tangy citrus juices, making it tender and flavorful!
Note: skirt steak is a salty cut of meat. In order to reduce the salt content, I leave the meat in a bowl of water for a few hours, changing the water every hour or so. Afterwards, I place the meat into the marinade.
• 1 pound skirt steak, trimmed of silver skin
• 1 cup orange juice
• ½ cups fresh lime juice
• ¼ cups fresh lemon juice
• 2 cloves garlic
• ¼ cups diced onion
• 2 tablespoons fresh chopped cilantro or parsley
• ½ teaspoons cumin
In a large plastic bag inside a bowl, combine the orange juice, lime juice, lemon juice, garlic, onion, cilantro, and cumin. Mix well, then reserve 1/2 cup of the mixture in a separate container.

Add the skirt steak to the bag, press out most of the air, and seal. Refrigerate overnight, or for at least four hours.
Thirty minutes before you are ready to cook, remove the steak from the refrigerator and let it stand in the marinade. Heat your grill, or grill pan, to medium-high heat and brush lightly with oil.
Grill to your preferred level of doneness. I like mine medium-rare, about three minutes per side.
Remove the steak from the grill. Allow the steak to rest for ten minutes. While the steak rests, take the reserved marinade and heat it in a small saucepan over medium heat. Cook until it reduces slightly. Strain into a small serving bowl.

skirt steak

Easy grilled chicken strips

2 pounds chicken breasts, pounded thin and cut into long strips
¼ cup soy sauce
3 tablespoon white wine
2 tablespoon fresh lemon juice
¼ cup extra-virgin olive oil
½ teaspoon ginger
3 fresh clove garlic, minced
¼ tsp. onion powder

Marinate chicken for 2 to 4 hours.
Grill on a BBQ for a few minutes on each side, or on a grill pan on the stove-top on medium heat. Make sure the chicken doesn’t dry out.
chicken strips


All the dressings are fresh and delicious and can be easily doubled and kept in the fridge for up to 10 days.
Sweet and Sour Dressing
1 clove fresh garlic
¼ teaspoon mustard
¼ teaspoon paprika
¼ cup balsamic vinegar
¼ cup sugar
½ teaspoon salt
¼ cup ketchup
2/3-cup olive oil
Blend all ingredients together and shake well.

Caesar Salad

¼ cup olive oil
3 tablespoon sugar
3 tablespoon mayo
1 tablespoon parsley flakes
1 teaspoon mustard
1 teaspoon lemon juice
2 cloves crushed garlic

Mix all ingredients together and shake well

Raspberry vingaritte
1 tablespoon shallots, finely minced
3 Tablespoon raspberry preserves
2 tablespoons balsamic vinegar
1/3 cup olive oil
Salt and ground black pepper

Place shallot in food processor and mince finely. Then add preserves and vinegar.

Then, in a steady stream while machine is running, add the olive oil. Add salt and pepper to taste. You can do this by hand with a whisk but it is a smoother consistency in a food processor.

Naomi’s Favorite Steak Salad Combo:

Arugula, skirt steak, yellow cherry tomatoes, honey glazed pecans, red onion, poached eggs and Caesar dressing.

steak and egg 2