Seder Salad

Pesach burnout?

Is Matzo getting to you?  This is the perfect indulgence if you're going Kosher for Pesach this year and it makes a delicious salad whenever.

8 Cauliflower steaks
1/2 cup soft goats cheese, like a chevre
1/4 cup each parmagiano, pecorino and mozzarella OR for low sodium, compte, ementhaler and fresh mozzarella*
1 1/4 cup matzo meal
3/4 cups milk
A pinch of Spanish smoked paprika, Hungarian hot paprika, thyme, savory, whatever else you like particularly well 
1 cup of just one of the following oils: refined safflower and sunflower oils, peanut, safflower, soy, refined almond, avocado and cottonseed oil

1 head of lettuce or a bunch of mustard greens and spinach
1 firm, tart granny smith apple
A few springs of mint, basil, oregano, chives and dill
2 tbsp white wine vinegar
1 tsp white sugar
2 cloves pulverized garlic
2 tbsp olive oil


*Other than the soft goats cheese, these cheeses can be substituted for whatever "kosher for passover" cheese you might have on hand.  Typically, two hard cheeses and one semi-hard cheese, like a mozzerella or a swiss, makes for the best consistency.

Chop the cauliflower into eight, large steaks, about a quarter inch thick.  Imagine that you want it to look like thick cut pastrami that has been put through a deli meat cutter.  Next, put goat cheese in a bowl.  Grate remaining cheeses and add.  Now, mix cheeses together thoroughly.  Wet hands slightly and make into 1 1/2 inch patties, about a third of an inch thick.  Now, put Matzo meal into a relatively large tupperwear container with a removable top.  Add dried spices.  Mix.   Now place milk into another similar container.  Place large frying pan on high heat stove top.  Add 1 cup oil.  As oil heats, gently press matzo onto cheese, followed by milk and then matzo again.  Continue until all cheese rounds are covered in matzo meal.  Now place into frying pan for about 45 seconds on each side or until are nicely browned.  Put on news paper to drain for about 8 minutes.  Now repeat with cauliflower steaks.  While they drain, chop up greens, chiffonade fresh herbs and cut granny smith apples into match sticks.  Reserve some fresh herbs and match stick apples, but toss the rest.  Emulsify garlic, sugar, vinegar and olive oil into dressing.  Dress salad.  Garnish with the fried cheese, cauliflower, reserved apples and herbs.  L'chaim!

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Happy Purim Hamentashen!

Ingredients

• 1 1/2 cups butter or margarine, softened
• 1 cup white sugar
• 2 eggs
• 6 tablespoons orange juice
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 4 1/2 cups all-purpose flour
• Assorted fillings (I used nutella, apricot preserves, and blackberry jam)
• 
  

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking. Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

*basic recipe courtesy allrecipes.com