Poirier, a Roman Catholic from Le Mans, France, has more than a passing interest in Passover. "I'm getting married in June, and with a Jewish girl," he says. He'll cook haricots verts and brisket for a Seder today. It's hosted by his future in laws, who switched the dinner to Sunday because that is Poirier's day off.
On Tuesday, Mario Martinoli will introduce Passover dishes to his restaurant and deli, Mario's Cooking for Friends. He's created artichokes stuffed with fresh salmon for the occasion and is baking amaretti cookies based on a recipe in an old Jewish cookbook from Italy. They're made with matzo meal instead of flour. Other dishes are lamb stew with North African spices, baked whitefish with raisins, toasted pine nuts, spinach and thyme, and carciofi alla Judea (Jewish style artichokes), which are deep fried without breading.
For those who'd rather stay home and cook their own Seder dinner, here are a few restaurant Seder recipes that could easily be added to the repertoire of any family's recipes.
The longer this mixture marinates, the more flavor it will have. Try stirring the leftovers into yogurt for breakfast.
BARSAC BRASSERIE'S CHAROSET
1/4 cup chopped dates
1/4 cup golden raisins
1/4 cup diced dried apricots
1/4 cup red wine
1/4 cup amaretto liqueur
2 red apples, chopped
1/2 cup sliced almonds
1 teaspoon ground cinnamon
1 to 2 tablespoons honey
Soak dates, raisins and apricots in red wine several hours or overnight. Add amaretto, apples, almonds, cinnamon and honey 2 hours before serving. Cover and refrigerate. Toss several times before serving. Makes about 3 cups.
Each tablespoon contains about:
23 calories; 0 sodium; 0 cholesterol; 1 gram fat; 3 grams carbohydrates; 0 protein; 0.15 gram fiber.
Mediterranean flavors highlight a dish that conveys the sweetness of freedom celebrated at Passover.
KOUTOUBIA'S POULET AUX PRUNEAUX
(Chicken With Prunes)
32 prunes
1/2 cup kosher sweet red wine
1/2 cup walnuts, chopped
1/4 cup apricots, chopped
1/4 cup raisins
1 tablespoon olive oil
2 (3-pound) chickens
1 large onion, chopped
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 cloves garlic, chopped
2 teaspoons ground ginger
1 teaspoon paprika
1/4 teaspoon saffron
2 bay leaves, crumbled
Salt, pepper
2 tablespoons honey
Soak prunes 3 hours in wine, adding more wine if needed.
Mix walnuts, apricots and raisins. When prunes are softened, cut open at each end and stuff each prune with nut-fruit mixture. Set aside.
Heat oil in Dutch oven. Place chickens breast-bone-down in pan. Mix onion, parsley, cilantro, garlic, ginger, paprika, saffron, bay leaves and salt and pepper to taste. Spread mixture over chickens. Add water until half way up chickens. Bring to boil over high heat.
Place pan in oven. Bake at 350 degrees 1 1/2 hours, turning chickens over every 30 minutes. Chickens are done when meat falls apart easily. Remove from Dutch oven and place on serving platter. Strain sauce, return to pan and bring to boil. Add prunes, soaking liquid and honey. Add more wine if desired. Cook sauce until heated through. Arrange prunes on platter with chickens. Serve sauce separately. Makes 8 servings.
Each serving contains about:
632 calories; 186 mg sodium; 153 mg cholesterol; 37 grams fat; 33 grams carbohydrates; 41 grams protein; 1.31 grams fiber.
Pierre Pelech of Le Petit Market learned to make this omelet from his Moroccan mother-in-law. It's surprisingly light in texture. Preserved lemons can be purchased in Middle Eastern shops, or the preserved lemon peel may be omitted from the recipe.
LE PETIT MARKET'S OMELET MAZAL
5 small potatoes, cooked and peeled
2 hard-cooked eggs, diced
1 carrot, cooked and cut in small dice
1/2 cup cooked peas
2 tablespoons chopped parsley
1 piece preserved lemon peel, diced
Juice of 1 lemon
10 eggs
Oil
Place potatoes in bowl and mash with fork. Do not puree. Add hard-cooked eggs, carrot, peas, parsley, lemon zest and lemon juice. Mix gently with fork. In another bowl, beat eggs with fork. Stir into potato mixture.
Heat small amount oil in 2-inch deep 9- or 10-inch-diameter non-stick round pan. When oil is hot, add egg mixture. Bake at 325 degrees 45 minutes, or until small knife inserted in center comes out clean. Let omelet stand in pan 15 minutes. Invert onto serving dish. Serve at room temperature. Makes 6 servings.
Each serving contains about:
261 calories; 143 mg sodium; 425 mg cholesterol; 12 grams fat; 24 grams carbohydrates; 15 grams protein; 0.93 gram fiber.
Mario Martinoli of Mario's Cooking for Friends designed this dish as a main course. Or you could let guests tear off the leaves and eat as appetizers.
SALMON-STUFFED ARTICHOKES
6 large artichokes
Juice 1/2 lemon
1 medium onion, minced
1 stalk celery, minced
4 large cloves garlic, minced
1 to 1 1/2 pounds fresh salmon, cut into chunks
1/2 cup olive oil
Salt, pepper
1 1/2 cups matzo meal
1/2 cup chopped Italian parsley
3 cups fish stock
4 whole cloves
2 bay leaves, crumbled
