It seems like one minute I’m freezing my keester off, bitterly complaining about the freezing cold temperatures, and the next minute it’s spring. That means … it’s Pesach!

 

Spring is a favourite season for obvious reasons – warm weather, spring showers and tulips. Yet before we see any of God’s beauties, we must first endure the season of “the dreaded matzo”. As mentioned in previous articles, I grew up knowing about many Jewish holidays, but Passover was not one of them. Not until I started working at Glendale did I know of the holiday and the significance of “the dreaded matzo”, much less all the other dietary laws that pertain to Pesach. I have tried to make Pesach as painless as possible for all those who have connections with our catering and our daily Kiddush. I must admit, though, that seeing everyone stuffed with matzo could make anyone chuckle.

 

I laugh because seeing our members go that long without bread or bagels is like watching the Irish go without Guinness, the Russians without Smirnoff or the French without attitude. Even after three years, cooking at Shaarey Zedek remains a constant learning experience. You would think that after learning how to kasher a kitchen, and how to bake and cook with the kosher quality people expect, that to exclude flour would be a piece of cake (no pun intended). Forget it!!!!!! Not to mention doing without all the other culinary staples I use on a daily basis. Just when I got used to the meat and dairy thing, along comes Passover.

 

How about a little nostalgia? Let’s go down some of the lanes of memory shall we? Let’s see…

 

There was the time I made homemade mayonnaise and added mustard for that much needed kick. Wrong! How was I to know you couldn’t use mustard on Passover? Then there was the time I added peas to the potato salad. Wrong again! How was I supposed to know there weren’t peas in the desert? And how can anyone forget my Minestrone soup? Yummy, yes? Just one little thing: it had pasta. And if that wasn’t bad enough, I also added the wonderful creaminess of navy beans! Yeah, right. Obviously, it escaped me that neither pasta nor legumes is Kosher for Passover. Once again, and fortunately for me, I have a wonderful staff. Michael Segalbaum, one of my apprenticed chefs, saved my butt on this particular occasion, so no harm was done.

 

This Passover I am determined to pull off our culinary feats and kosher responsibilities without a hitch, and will do my best to dazzle everyone with lip-smacking delights … in spite of “the dreaded matzo” factor. Thankfully, there are Kosher for Passover jams and preserves that help the stuff down.

 

In closing, as interesting and challenging as my job is, I will never quite keep up with all the jazz that goes along with it. Still, we all live and learn, grow and achieve. Life is such a learning experience, no matter how great or small. What is important is that people do not purposely do wrong or harm, but rather be honest, forgiving and humble. Prosper. Respect. Love. Be happy, and have a great Passover holiday, everyone.

 

In this issue, I am please to have Joel Lafond, my sous chef and right arm, join me by contributing one of his Passover recipes. Joel is a very integral part of the Shaarey Zedek, and Robert thought it about time that he offer one of his favourite recipes for you to try. So, here’s Joel:

 

When I was asked to submit my first favourite recipe for the Shofar, I was surprised, to say the least, that it had to be for Passover. Being French, I can honestly say I don’t have a favourite Passover recipe.  Having said that, potato knishes are one of my favourite Jewish foods. So, here is a Passover variation on an old favourite. I hope you enjoy it.

 

> Sweet N' Sour Meatballs Recipe

> Krazy Kugel Recipe

> Broccoli Knishes Recipe

 

Bon appétit!

Shelley