Passover Entree?

[alidejohn]

Any ideas for a healthy Passover entree?

[mb]

we are also having turkey. (i'm not sure what the sides are going to be - i'm in charge of desserts!) there will of course be matzah ball soup & plenty of matzah.

you may want to consider brisket or stuffed cabbage. you may just have to adjust certain ingredients to keep things kosher for passover. we opted for turkey because we are having a lot of people and the food needs to be kosher. since kosher meat is very costly here, the most economical choice was turkey http://www.cookinglight.com/bbs/rolleyes.gif (not one of my favorites!)

good luck!

mb

[Julia1Pin]

You could do this with turkey for sure, but probably chicken as well. The sauce part is amazing!

[beccathebaker]

We're smoking a turkey and having oven roasted vegetables, tzimmes, hummus, wilted garlic spinach and roasted potatoes. Of course, we are also having matzoh and matzoh ball soup! -Becca

[Julia1Pin]

MY FAVORITE LAMB DISH!!!!!!! The only changes I make are omitting allthe butter and most of the oil, and I don't normally make the winter squash.

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD

Use a pot that’s at least 12 inches across.

4 3/4- to 1-pound lamb shanks
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) butter
1 1/2cups chopped onion
1 cup chopped carrots
1 cup chopped parsnips
4 fresh large thyme sprigs
2 whole garlic heads, unpeeled, cut horizontally in half
1 cup dry red wine
5 cups chicken stock or canned low-salt chicken broth
1 large orange, peel and pith cut away, orange quartered
2 whole cinnamon sticks
2 teaspoons fennel seeds, crushed

1 1 3/4-pound butternut squash, quartered lengthwise, seeded
1/2teaspoon (scant) ground nutmeg

1 fresh medium fennel bulb, trimmed, sliced (about 2 cups)
2 teaspoons grated orange peel

2 bunches red Swiss chard
2 tablespoons (1/4 stick) butter

Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.

Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.

Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.

Chard and final preparation: While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.

Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.

Makes 4 servings.


Bon Appétit
October 2000



[This message has been edited by Julia1Pin (edited 04-05-2001).]

[alidejohn]

Thank you so much! Do you think this dish would work with chicken?

Originally posted by Julia1Pin:
MY FAVORITE LAMB DISH!!!!!!! The only changes I make are omitting allthe butter and most of the oil, and I don't normally make the winter squash.

BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD

Use a pot that’s at least 12 inches across.

4 3/4- to 1-pound lamb shanks
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) butter
1 1/2cups chopped onion
1 cup chopped carrots
1 cup chopped parsnips
4 fresh large thyme sprigs
2 whole garlic heads, unpeeled, cut horizontally in half
1 cup dry red wine
5 cups chicken stock or canned low-salt chicken broth
1 large orange, peel and pith cut away, orange quartered
2 whole cinnamon sticks
2 teaspoons fennel seeds, crushed

1 1 3/4-pound butternut squash, quartered lengthwise, seeded
1/2teaspoon (scant) ground nutmeg

1 fresh medium fennel bulb, trimmed, sliced (about 2 cups)
2 teaspoons grated orange peel

2 bunches red Swiss chard
2 tablespoons (1/4 stick) butter

Preheat oven to 375°F. Sprinkle lamb on all sides with salt and pepper. Heat oil in heavy large pot over high heat. Add lamb; cook until brown, turning occasionally, about 10 minutes. Transfer to plate. Add 1 tablespoon butter to drippings in pot. Add onion, carrots, parsnips, thyme and garlic. Sauté until vegetables soften and begin to brown, about 8 minutes. Add wine; boil until reduced almost to glaze, about 4 minutes. Return lamb to pot, arranging in single layer. Add stock, orange, cinnamon and 1 teaspoon fennel seeds; bring to boil. Place pot in oven. Braise lamb uncovered until tender, turning and basting often, about 2 hours 15 minutes.

Meanwhile, rub cut sides of squash with 1 tablespoon butter; sprinkle with salt and pepper. Arrange squash, skin side down, on baking sheet. Roast on sheet alongside lamb until tender, about 1 hour 15 minutes. Scrape squash from skins into bowl; add nutmeg and 2 tablespoons butter. Mash with fork until almost smooth; season with salt and pepper. Transfer lamb to plate. Strain braising liquid into bowl; spoon off fat, if desired. Return liquid to pot. Add fresh fennel, orange peel and 1 teaspoon fennel seeds. Simmer until fennel is tender and sauce is thick enough to coat spoon, about 15 minutes. Return lamb to sauce.

Rewarm lamb shanks, covered, over medium-low heat, about 15 minutes. Rewarm squash in saucepan over low heat, stirring often, about 10 minutes.

Chard and final preparation: While lamb and squash heat, cut out center stem from chard leaves; discard stems. Coarsely tear leaves. Melt butter in heavy large skillet over high heat. Add chard and toss until chard wilts, about 4 minutes. Season with salt and pepper.

Divide squash and chard among 4 plates. Arrange lamb atop vegetables; spoon sauce with fennel over.

Makes 4 servings.


Bon Appétit
October 2000

[This message has been edited by Julia1Pin (edited 04-05-2001).]