Ever wish you knew how to make that non-Pesach tasting food? Feel like you are running out of dishes to make with onions and potatoes?
Take a peek into the exclusive kitchen of renowned chef Levana Kirschenbaum with her pre-Pesach cooking demo on TorahCafé.com.
Learn how to make gourmet food without the gourmet ingredients. Your Pesach meals will never be the same!
VIDEO:
some people think anything posted on COL any food mentioned .. is automaticaly something Lubavitch allows so know we know
Levana’s class was recorded for Torah Cafe, which is aimed at hafatza, not necessarily the Crown Hts. community. Levana herself is Morrocan and while they are Lubavitch, she and her husband have not taken upon herself the Chabad Chumros to the same extent as your typical Crown Hts. family. Her class is taken by a gamut of people, mostly not Chabad, so her food reflects the audience. You can find out more about her fantastic classes at levanacooks.com. They are amazing, and I am sure some of these recipes can be used ‘year round. Happy Cooking!
Ok, maybe I’m extreme that I don’t even use sugar or oil on pesach. But I thought Lubavitch doesn’t use garlic?
but the trick is to make delicious food out of the basics that Lubavitchers are nohag to use. who need to use garlic, cream of tarter saffron… just like Levana says u can live without pizza and that chazerei 4 i week we can stick to the basics that r our minhag and not keep looking for more and more products to use, the more processed stuff u buy the more problems arise
a really cool trick with meringues is to put finished whip into a zip lock bag. Snip a corner, and squeeze it out. It comes out perfect. They look profesh!
freeze the raw potato kugel in a baking pan. When ready for it heat your oven to 450, sprinkle some water on top of the frozen raw batter and bake for about 2 hours uncovered. Tastes delicious and fresh!
would love to know exactly how to make them properly, and it seems like there was a paper that the audience had anyway to get it?
someone once told me to put the frozen kugel in the oven on a very high temp. but it wasn’t good
It is a custom in our times (country) not to eat Garlic…on Pesach. See, Shulchan Aruch Harav; 453/3
The trick to frozen potato kugel is bake it, freeze it, and then heat it in the oven at a very low temp (like 200 or 250) for a longer time. I’ve done that during the year and it tasted good and didn’t get soggy. Obviously, fresh is always best.
unless u dont care if its gross
? i thought there was a minhag not to use garlic!
and what about people that dont use processed things? ex #1 cream of tartar.
the best Potato Kugel is the one made Erev Yom Tov,frozen potato kugel just isn’t the same.
is there any way to make Potato Kugel in advance?? of course in a way that it won’t turn greyish, some say to freeze the batter and not bake it , What would u reccomend or just do it fresh??
Honey, cranberry sauce, evenbuying frozen cut up fruit, you can survive just as well without all that so for those of u who don’t buy these products just stick to the basics