New Takes on Traditional Dishes: The New Passover Menu Cookbook

Beginning the evening of April 18 this year and for the next eight days, Jewish families and friends will gather to celebrate Passover, the Exodus of the Israelites from Egyptian slavery. And with the traditional foods and stringent dietary restrictions, there may come some palate fatigue from the maybe-not-great recipes in your family.

Kosher baker Paula Shoyer's "The New Passover Menu" (Sterling Epicure, $24.95) is here to save you from the same old Seder, a shameful Shabbat spread or a yawn-worthy Yom Tov dinner.

This handsome cookbook contains 65 recipes and is organized with complete menus, all designed to make it easy to streamline holiday planning. The eight menus include two Seder menus (for the first or first two nights of Passover), one menu each for Shabbat (the Jewish Sabbath) and Yom Tov (a day of celebration), plus four weekday menus.

There are also chapters with breakfast foods and desserts, which include mostly gluten-free options.

With helpful conversions and substitutions (converting wheat-based flour recipes, for example) and histories of the meals and dishes, "The New Passover Menu" would make an excellent gift for Jewish newlyweds or anyone looking for new tweaks to traditional dishes.

Shoyer offers two sample recipes for EDGE readers.

Seared Tuna With Olives and Capers

Recipe excerpt from "The New Passover Menu."

Serves: 4-6
Prep time: 10 minutes
Cook time: 6-8 minutes
Advance prep May be made 1 day in advance

Equipment Measuring cups and spoons � Cutting
board � Knives � Large frying pan � Silicone spatula

My family consumes a lot of sushi, so everyone is thrilled when I have seared tuna on the menu at our house. It is the quickest main dish to prepare if you, like my children, enjoy fresh tuna pretty raw; it cooks in minutes. The olive and caper relish has strong flavors, so I often serve it on the side. Several companies certify capers for Passover, but if you cannot find them, substitute green olives.

4 tuna steaks (6 ounces/170g each)
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Black pepper
3 tablespoons (45ml) extra virgin olive oil
3 tablespoons chopped red onion, cut into
1/4-inch (6-mm) pieces
4 cloves garlic, chopped into 1/4-inch (6-mm) pieces
3 tablespoons capers, drained, or green olives, cut into 1/4-inch (6-mm) pieces
1/3 cup (45g) green or black olives (or a combination), cut into long slivers
1/2 teaspoon sugar

SPRINKLE both sides of the tuna steaks with the basil, thyme, and pepper to taste. Heat a large frying pan over high heat (do not add any oil). When the pan is hot, add the tuna steaks and cook for 1 to 1 1/2 minutes on each side, just long enough to sear the outside. Leave the center raw, unless you prefer tuna cooked all the way through.

REMOVE the tuna steaks to a plate. Reduce the heat to medium and add the oil. Add the red onion and garlic and cook for 2 minutes, stirring often. Add the capers, olives, sugar, and pepper to taste and cook for 1 minute. Remove the pan from the heat.

PLACE the tuna steaks on a cutting board and slice into 1/3- to 1/2-inch-thick (8- to 12-mm) slices. Place the slices on a platter and sprinkle the caper and olive mixture on top, or serve it alongside in a small bowl.

Shredded Brussels Sprouts Salad

Recipe excerpt from "The New Passover Menu."

Serves: 6-8
Prep Time: 20 minutes
Advance Prep: May be made 1 day in advance
Equipment:
Cutting board � Knives � Cookie sheet � Measuring cups and spoons � Small bowl � Whisk

At every family meal, I make sure to serve some raw vegetables in addition to the cooked ones. You will be surprised by how much you like this crunchy salad of raw Brussels sprouts.

1 pound (450g) Brussels sprouts (preferably larger-size ones), ends trimmed, 2 outer layers of leaves removed
3/4 cup (115g) whole almonds, toasted (see box, page 34)
1/2 small red onion, chopped into small pieces (about 1/4 cup/40g)
3 tablespoons (45ml) fresh lemon juice (from 1 lemon)
1/4 cup (60ml) extra virgin olive oil
1 tablespoon honey
1/8 teaspoon salt
1/8 teaspoon black pepper

CUT the Brussels sprouts in half the long way, from the stem end to the top, and thinly slice. Place the sliced sprouts in a bowl. Roughly chop the toasted almonds and add to the bowl, along with the chopped onion. In a small bowl, whisk together the lemon juice, oil, honey, salt, and black pepper. Pour the dressing over the salad and toss.