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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Smash Fries

Smash Fries with Gruyere Cheese, Mint Cilantro Basil Salad, and Apricot Catsup

Note: This recipe is easiest when made with a sandwich press of some sort. Just press potatoestil they are about 1/4 inch. I think it would also be wonderful with sliced sweet potatoes. If you use yams, I would suggest substituting Rosey Goat, Drunken Goat or some other hard goat cheese instead of the gruyere.

6 small potatoes (I mean bite sized. Think little fingerling or tiny yellow potatoes)

1 tsp olive oil

1 clove garlic

6 mint leaves

1 slice gruyere cheese

Catsup

¼ onion chopped very finely

1 clove garlic

1 tbs olive oil

½ cup apricot preserves

1 tbsp White wine vinegar

Salad

30 mint leaves

1 small bunch cilantro

20 big basil leaves

¼ onion

Bake potatoes in the oven for 12 minutes or the microwave for three – until they're soft and some of the liquid has come out. While they cook, combine oil and garlic. When they are done, remove from oven or microwave, coat in oil and garlic, place on pan or grilling device and cover with mint leaf and small piece of cheese (the cheese should cover the mint leaf). Using a sandwich press, press down firmly on potatoes til they smash. Leave until the cheese and potato are crispy. In another pan, sauté onions and garlic in oil til caramelized. Reduce heat and add preserves followed by vinegar. Stir constantly on medium heat and remove after 4 minutes. Let cool. Chop cilantro, basil, mint and onion very finely. Mix together. Serve potatoes atop the salad with catsup on the side or drizzled on top. Leave salt and pepper on the table for people to use as they wish.