I am in the throes of a kitchen-trashing cooking marathon for Passover. We got in Monday afternoon after a wedding in Chicago and I got right down to it and made another Chocolate Bomb (I already made two before I left last week). My strategy (I always have a cooking strategy) is to start with the sweets and move on to the sautéed onions and mushrooms while chopping and cooking the Gefilte fish. My strategy revolves around the progressive use of the food processor (from sweet to smelly) and the arrival of the cleaning people (tomorrow); trash the house today, clean tomorrow, fish smell gone by seder time.
I was looking at all the Passover recipes and pictures on our blog; the table, the food, the people. Some of the guests are no longer with us, some will be going to other seders and you will be hosting a seder of your own. I can’t help but feel the void that you’re not being here will create. I remind myself that we will see you shortly, that we can FaceTime during the seder (maybe), that you will be celebrating with friends…blah, blah, blah…I am still and will be missing you at our seder.
One of the ways I am dealing with it is by cooking like a fiend…13 hours in the kitchen yesterday. I managed to produce one sponge cake, Nahum’s mother’s Poppy Seed Cake (yes, I said a remembrance prayer in her honor even though I never met her), Matza Caramel Chocolate brittle, a sugar free apple crisp, 6 pounds of chopped onions and three pounds of baby Portobello mushrooms sautéed and 85 pieces (yes, I count like Bubbe did) of Gefilte fish.
There were sticky fish pieces on every surface of the kitchen, every pot and bowl I own (almost) was dirty, the house smelled and my sciatica was throbbing. There is nothing that makes you feel more productive and takes you outside of yourself like immersing yourself in a major cooking frenzy. I hardly even thought about missing you during those 13 hours…except when you texted me for the spinach kugel recipe. It actually made me feel better. There is something comforting about knowing that I will “be” at your seder in the same way that Bubbe continues to “be” at all of ours. Food is transcendent. I’m going to add those sundried tomatoes (per your modification) to my spinach kugel and transport you right into my kitchen.
It is your birthday on the first night of Passover. I hope the Passover sponge cake makes it there in time. You were the only kid I knew who loved having your birthday on Passover…and you still do! You loved having a bunch of people over for dinner, you loved all the matzo delights and you loved the variety of amazing desserts. You actually once claimed (not so long ago) that Passover sponge cake was your favorite cake, any time of the year! Who says that!?
I will still miss you. Maybe you can send us a few seder tips, a relevant question or two, a sharing exercise to stimulate a more nuanced Passover discussion…like you always do. I might almost be able to imagine that you’re right here at the table with us.
Too much boiled chicken (from all that Chicken Soup)?
What’s for dinner the night before the Seder?
What’s in your last sandwich before Passover begins?
This is my favorite thing to do with the boiled chicken from my Chicken Soup. I usually make Chicken Soup for Passover ahead of time and freeze it until the big day. I make enough soup to supply two seders and leftover soup for the week. We can’t possibly eat all that boiled chicken and it won’t hold until the holiday, so I freeze it and have it ready for chicken salad anytime I want some.
As soon as the soup is done, I remove the chicken, let it cool a bit and debone it while its still warm. I freeze some of the chicken in the soup and save whatever I think we will eat in the next few days. I then divide the rest up into freezer bags that hold about a half of a deboned chicken. When I am ready for chicken salad, I just defrost a bag and make my favorite recipe.
Tarragon Chicken Salad
- Deboned Cooked Chicken (whatever amount you have)
- Mayonnaise (amount to taste)
- 1 Tablespoon Dried Tarragon (or to taste)
- Salt and Pepper to taste
Optional: Toasted Pecans or slivered almonds, celery, black olives
Chop Chicken in a food processor or cut up in small chunks. Add desired amount of mayonnaise, tarragon, salt and pepper and mix together.
Serve as a salad, sandwich or with crackers.
Good for lunch, dinner or appetizers. Also makes a great matzo sandwich.