Another new cookbook is the first from NYC’s Aussie Gourmet.
Naomi Nachman of Five Town on Long Island, NY is known as the Aussie Gourmet. She is a chef, educator, and caterer, albeit a caterer who especially specializes in Passover. And why not? Her parents, Miriam and Jack Stein, ran a Pesach Hotel in Sydney, NSW, Australia for over three decades. Naomi developed a kosher culinary arts program for Camp Dina in the Poconos, and led it for seven years; hosts the radio show, Table for Two with Naomi Nachman;” and writes for Mishpacha magazine about food trends. In this book, Naomi’s mission is to present recipes that are EASY and can be prepared from grocery store ingredients.
Perfect for Pesach starts with instructions for preparing No-Flip Pesach Crepes (eggs, water, potato starch); spiralized zucchini noodles; and spaghetti squash. What follows are 11 appetizers; 20 dips & salads; 10 soups; 9 fish entrees; a dozen poultry dishes; 13 meat entrees; 11 dairy dishes; 14 sides; and 15 desserts. Some appetizer highlights are: Cauliflower Crust Lachmagine (ground beef with prune butter/jam); Southwestern (USA) Chicken Eggrolls using the no-flip Pesach Crepes; Hawaiian Poke (tuna, salmon); Cauliflower Sushi (the “rice” is frozen cauliflower); seafood cakes made of gefilte fish, panko crumbs and curry powder); and guacamole deviled eggs. Check out the Quinoa “Hummus.” (Nachman is a hummus fiend.) She uses the “S” blade on a processor to blend the cooked quinoa and pine nuts.
Her Erev Pesach Potato Salad mixes deli meat, mayo, potatoes, and Israeli pickles. How about dipping matzo in vegetarian chopped liver made of eggplants and eggs? She also shares her mother’s Australian marinated eggplant recipe. For a Chol Hamoed matzah picnic, she recommends an Israeli Salad with Shwarma Chicken Cubes (with cumin and cinnamon); or mix mango and avocados with pomegranate and cabbage for a Tropical Slaw. Of course she has recipes for matzah balls and pesach egg noodles, as well as a seared Flanken Butternut Squash Soup.
Being an Aussie, there is a Fish ‘n Chips recipe (it uses… potato sticks to coat the flounder). Red Snapper en Papollote (in parchment) is unique. This parchment is paper, not dough. She crusts salmon in pistachios; and chickens in sweet and salty pecans; and for Moroccan Salmon, she uses cumin, cayenne pepper, and tomato. Her Passover Coke Chicken makes a sauce of Coke, bbq sauce, and raspberry jam. Her Turkey Meatloaf is glazed with cranberry ketchup, and filled with defrosted spinach. One recipe stuffs a chicken with zucchini. Chicken Piccata uses lemon juice and potato starch. Have chicken thighs (Pargiot)? One of her students made Hawaiiian Pargiyot with honey, pineapple juice, brown sugar, ginger, and garlic. Her Seder Pot Roast can use French roast or brisket, potato starch, ketchup, and bbq sauce; and her Sweet and Savory Brisket uses apricot jam and red wine. Two standouts are Coffee-infused beef Chili and Pesach Almond Butter Banana Pancakes. No wait… Cauliflower Fried “Rice”, Zoodles with Creamy Pesto Sauce, and Sydney flight style Ricotta Pancakes are quite creative as well.
Naomi Nachman is a big hummus person. She wrote: “I put it on everything (it’s almost like my ketchup.) I didn’t want to write a cookbook without a hummus recipe, so I thought of using quinoa to make a kosher l’Pesach version. I was so excited by the idea that I invited some foodie friends to taste-test as I played around with numerous batches and versions to create the perfect Pesach “hummus.” Here’s the version that we all voted the best.”
1 cup cooked quinoa
1/2 cup pine nuts
2 cloves garlic, crushed
juice of 1 lemon (2-3 tbsp.)
1/2 tsp. salt
1/2 tsp. cumin
1 tbsp. olive oil
1/4 cup water
1 tbsp. olive oil, for garnish
1 tbsp. parsley, finely chopped, for garnish
paprika, for garnish
Place quinoa and pine nuts into the bowl of a food processor fitted with the “S” blade. Process until just blended.
Add remaining ingredients; continue to blend. Scrape down the sides and blend again, for approximately 30 seconds. Do not over-blend or the mixture will become gummy.
Transfer to a serving bowl. Garnish with olive oil and chopped parsley; sprinkle with paprika.
Cook’s Tip: 1 cup uncooked quinoa prepared according to package directions will yield at least 2 cups cooked quinoa. You can use the rest in any other quinoa recipe.
Prepare Ahead: Store in an airtight container in the fridge for up to a week.Yields 1 1/2 cups
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