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With only one week to go until Pesach, it’s about that time to stop pushing off the inevitable…cooking (or at least planning the menu)! Thankfully, I have not yet made Pesach, and I don’t plan on it, as long as my mother, or in-laws will have me! A lot of people I talk to seem to feel the same, but there are definitely those who are of the opinion that Pesach food is delicious and exciting. Pesach is a yom tov that is so grounded in tradition. The whole idea of the hagaddah is “Vehegadita LeVincha,” passing on the torch to our children. To me, food is so much a part of that. Think about your childhood and so many of your memories will revolve around the smells and tastes of your mothers cooking. If you think back to a certain chag, it’s the traditional family recipes that transport you back to that special time. So for me, Pesach food isn’t about how gourmet it is, or looking for that new recipe. It’s simply about making the foods that my mother made, and those that my children, after me, will continue to make. And for generations, those same delicious smells will continue to waft through our homes, carrying on our traditions for eternity.
One of the recipes that my mother has always made is vegetarian chopped liver. To me, it’s like Pesach on a spoon! Eating it just transports me. She would whip up a few containers on erev yom tov, and we’d eat it alongside the fish at each meal. We could never shmear it on the matza, so we’d eat a spoonful of the liver and promptly follow it with a bite of matza.
Mock Chopped Liver
adapted from the Spice & Spirit Kosher for Passover Cookbook
1 onion, sliced into half circles
6 hard-boiled eggs, quartered
1 cup chopped walnuts
1 tsp salt
1 1/2 tbsp sugar or 3 tbsp liquid sugar
oil or shmaltz, for frying
Saute onion until golden. Put eggs, walnuts and onions (including the oil it was sauteed in), salt and sugar in the food processor. Process until smooth.