Passover an Anatomy of a Seder from New Orleans


DURING THE EASTER WEEKEND, many Christians and Jews all over the world will celebrate the two nights of Easter and the Seder meal. The Seder plate traditionally served during Passover, this is in commemoration of the Jew's liberation from slavery in Egypt. Our family in 2014 was in New Orleans during the seasonal high that comes with the springs seafood bounty. We dined at Alon Shaya's restaurant Dominique (now Shaya) to observe a different kind of kosher-style tasting menu. (It's not a true Seder)

His Passover menu reflects a traditional Jewish Seder plate that is modernized for the fine-dining enthusiast. The restaurant's impeccable wood-fired matzo, red and white horseradish, his grandmother's charoset, Yemenite eggs with gribenes, bitter greens with muhammarra, smoked lamb ribs, green garlic tabouleh and Matzo Balls Soup is the vehicle for all parts of the of this 5 course meal.

As he explains to us "No one wants to eat symbolic Seder foods like parsley and salt water at a fine dining restaurant,". he makes a dishes like tabouleh, where it is using the biter parsley/kale as a salad and bringing that ingredient forward. Taboubuleh is an Arabian vegetarian dish traditionally made of tomatoes, finely chopped parsley, kale, sumac and onion, and seasoned with olive oil, lemon juice, and salt. He had a Charoset which is a simple salad made with apples, hazelnuts, dates, and figs. which features a dessert wine to add sweetness and flavor. This recipe could be used year-round, not just at Passover. You can add it to a cheese board, smother over some bread, serve it with roasted lamb, or serve it with anything; it's really good. Whether or not you celebrate Passover, try a few of these elevated dishes in a Seder menu of your own or if you get to travel to New Orleans it is a must go. Combine them with one or more of the Seder elements. We're sure you'll love them.

The key to keeping to kosher is not to mix meat and dairy. At the head of the table are the 6 symbolic foods and during the first half of the night begin by eating matzo, the washing of hands, the telling of the story and drinking of the wine.


CHAZEREST and

Maror or Marror,

The bitter herbs eaten at the Passover Seder in keeping with the biblical commandment "with bitter herbs they shall eat it." (Exodus 12:8). many people use freshly grated horseradish.

Charoset

A sweet, brown, pebbly paste of fruits and nuts, which resembles bricks and mortar, reminding Jews of the hard work of slavery. Build the storehouses of Egypt

ZEROA

Roasted Bone This part of the meal, often a lamb shank, is symbolic of the Passover offering brought by Jews to the Holy Temple in Jerusalem.

KARPAS OR Ke'arah

A fresh raw vegetable This can be a small slice of onion, boiled potato, or parsley. Karpas is dipped into salt water at the beginning of the Seder, representing tears cried during the Jews years in slavery.

Beitzah

A hard-boiled egg, symbolizing the korban chagigah (festival sacrifice) that was offered in the Temple in Jerusalem and was then eaten as part of the meal on Seder night.

Recipe: Matzo Balls Soup with Chicken and Broccoli CHAROSET Tabbouleh Kale with Apple and Walnut Almond Cake with Figs, Orange and Honey
Sources:
  •   http://www.shayarestaurant.com/menu/
  •   http://mydigimag.rrd.com/article/Charoset/1660784/0/article.html

    Dave Smith
    Featured Guest


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