Cookbook Review & Giveaway: Passover Made Easy

Get excited, everyone! Passover is coming along very quickly and that means it’s time to break out the holiday recipes. But before I begin my own recipe-testing with lots of matzoh meal, ground almonds and meringue, let’s take a look at some incredible recipes from the newest Passover cookbook on the scene. Leah Schapira, founder of CookKosher.com, and Victoria Dwek, managing editor at Whisk Magazine, have compiled a paperback cookbook of 60 creative, modern and simple Passover recipes. And to top it all off, each recipe has a stunning photo and great story to go along with it. Before talking about a few recipes that Leah and Victoria have graciously shared with us, I want to talk a little more about the content of the cookbook.

The Introduction

Let’s just say that I’ve never read a cookbook intro like this before. Leah and Victoria have found a unique opportunity to engage with their readers in a way I’ve never seen before in a cookbook. I’ll admit that in the past, I’ve skipped right over the cookbook author’s introduction and went right for the recipes. Since I’ve become friends with some amazing authors, I’ve learned that the intro is a very important part of the cookbook and I always read it first. So when I opened Passover Made Easy: Favorite Triple-Tested Recipes for the first time, I was drawn in to the conversation that Leah and Victoria are having right on the pages of their cookbook.

Building Blocks

Many of the recipes in Passover Made Easy use basic ingredients like mayonnaise, Passover crumbs and crepes. Okay, so maybe crepes don’t seem so simple but they really are…you’ll see!  So before getting to the appetizers, Leah and Victoria share homemade versions of these simple ingredients that you can make once and use all Passover long. I’m especially impressed with the crepes since they can be used to make Passover pasta, eggrolls, and more! Leah says that “they’ll freeze really well too. When you have a freezer full of crepes, there are lots of things you can make with them.”

Plate It!

At the start of each category in the cookbook, Leah and Victoria have shared a something very special with us. Not only can you make all of these incredible recipes with ease, but you can now plate them to impress your guests with their simple tips and fun photos.

Recipes

There are so many incredible recipes in the Passover Made Easy cookbook and you should definitely buy your own copy to make them all! But today, Leah and Victoria have shared two of my favorite recipes. Can we talk about how stunning these photos are?!?

Matzaroni and Cheese Potato-Chip Zucchini Sticks with Lemon-Mayo Dipping Sauce

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Leah Schapira & Victoria Dwek, Passover Made Easy

Yields 6-8 servings

What kids don’t prefer mac ’n cheese over anything else? This is a easy dinner that will get all the troops running to the table when the hot, cheesy, and bubbling dish emerges from the oven.-Victoria

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Ingredients

5 matzahs, broken into small pieces

5 ggs

1 (16-oz) container sour cream

1 (16-oz) container cottage cheese

3 Tbsp butter, melted

1 tsp salt

2 cups shredded mozzarella or muenster cheese, divided

3-4 Tbsp oil

2 large zucchini

¼ cup potato starch

2 eggs

¾ tsp salt

½ tsp paprika

½ tsp garlic powder

1 cup crushed plain potato chips

1 cup crushed barbecue potato chips

Lemon-Mayo Dipping Sauce

½ cup mayonnaise

1 Tbsp fresh lemon juice

1 scallion, white and light green parts, finely chopped

¼ tsp salt

¹⁄8 tsp coarse black pepper

Instructions

Preheat oven to 350°F.

In an 8 x 8-inch baking dish, arrange ¹⁄³ of the broken matzah pieces.

In a medium bowl, beat eggs. Add sour cream, cottage cheese, butter, salt, and 1 cup shredded cheese.

Pour ¹⁄³ of the cheese mixture over the matzah. Repeat with two additional layers of matzah and cheese. Top with remaining 1 cup shredded cheese.

Bake for 40 minutes. The cheese on top should be brown and bubbling.

Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Brush each sheet with 1-2 tablespoons oil.

Slice each zucchini in half lengthwise and then widthwise to form quarters. Slice each quarter lengthwise into about 6 sticks.

Place zucchini sticks into a resealable plastic bag. Add potato starch to bag. Seal and shake to coat zucchini sticks in potato starch.

In a shallow dish, combine eggs, salt, paprika, and garlic powder. Place each type of crushed chips into a separate shallow dish.

Remove zucchini sticks from bag and dip into egg mixture, a few at time, then dip in either flavor of crushed potato chips. Repeat until all zucchini sticks are coated. Place on prepared baking sheets. Bake for 30 minutes.

Meanwhile, prepare the dipping sauce: In a small bowl, combine mayonnaise, lemon juice, scallion, salt, and pepper. Serve alongside zucchini sticks.

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