3 Delectable Recipes Served at the FFH Pesach Program

The FFH Pesach program has been growing consistently as word spreads about the quality, consistency, and attention to detail. It was launched six years ago, now directed by Lubavitchers Shloime and Alyson Feldman and Levi Feigenson of Table One Catering. It features many Lubavitch minhagim, and has a large Lubavitch following.

The Feldmans were customers before they went into the business and felt they had a good idea of what people wanted.

“We had 20 years of experience in event organizing, and were still hesitant to jump into this market, being that it is so complicated,” Alyson Feldman says. “Partnering with Levi Feigenson of Table One Catering solved a lot of those concerns.” Levi’s food is beyond spectacular. Each meal is a culinary masterpiece, filled with delicate flavoring, that exudes “gourmet.”

FFH layers on the excitement, while balancing a cost-conscious aspect. Each detail is thoughtfully laid out to ensure a fabulous experience that people can afford, and is worth every dollar. The program features many “wow” moments and family fun experiences creating a program that guests are confident to recommend to friends and family. To learn more about FFH visit FFHEvents.com or @pesachwithffh.

In honor of Pesach, FHH shared with the COLlive Magazine – Pesach 5781 edition, 3 delectable recipes that can be replicated at home:

Pan-Seared Sea Bass with Lemon Chive Beurre Blanc

Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Serves 2 (can be doubled)

For beurre blanc:

3 tbsp. olive oil
1 shallot, finely minced
½ cup white wine
1 tbsp. lemon juice
½ tbsp. white wine vinegar
½ cup unsalted margarine, cubed
Kosher salt, to taste
White pepper, to taste
3 tbsp. chives, finely minced

For fish:

4 tbsp. olive oil, divided
2 tbsp. unsalted margarine
Kosher salt
2 6 oz. sea bass fillets

To make beurre blanc:

1. Warm olive oil in a medium-sized saucepan over medium heat.
2. Add shallot and cook until they begin to become translucent about 2-3 minutes.
3. Cook 30 seconds, stirring.
4. Add white wine to deglaze the pan, using a wooden spoon to scrape up any brown bits from the bottom of the pan.
5. Add lemon juice and white wine vinegar and allow to simmer until reduced, about 8-10 minutes.
6. Add margarine cubes, 1-2 cubes at a time, and whisk constantly until emulsified.
7. Season with salt and white pepper to taste.
8. Keep warm until ready to serve.

To prepare fish:

1. Heat 2 tablespoons olive oil and the margarine in a large nonstick skillet over high heat.
2. Season fish with kosher salt and olive oil on both sides.
3. Add fish (skin side down if your fish has the skin on it) and cook for 5 minutes per side.
4. Remove to plate and serve covered in beurre blanc with fresh chives.

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Cured Salmon Gravlax

Prep Time: 10 mins | Serves 10

Ingredients

1 tbsp white peppercorns
1 cup fresh dill, roughly chopped (1 big bunch)
8 oz rock salt
8 oz sugar
2 lb salmon, sashimi-grade, bones removed and skin on
To serve: Lemon wedges

Instructions:

1. Crush peppercorns with the side of a knife (or roughly grind using mortar and pestle).
2. Combine peppercorns with salt, sugar and dill.
3. Place 2 large pieces of cling wrap on a work surface, slightly overlapping. Spread half the salt mixture in the shape of the salmon.
4. Place salmon on salt, skin side down. Top with the remaining salt mixture.
5. Wrap with cling wrap. Place in a large dish.
6. Refrigerate for 12 hours. There will be liquid in the dish. Turn salmon over and return to fridge. After another 12 hours, turn salmon over again. After another 12 hours, remove salmon from fridge. 36 hours total for Medium Cure – Perfect Gravlax.

7. Unwrap salmon, scrape off salt then rinse. Pat dry. If time permits, return to the fridge for 3 – 12 hours uncovered Sprinkle over the 1/4 cup extra dill – for garnish and flavor.
8. Slice thinly on an angle, do not cut through skin (don’t eat skin). Serve with lemon wedges.

TIP: Do not use table salt or iodized salt for best results.

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Braised Short Ribs

Prep Time: 10 minutes | Cook Time: 3 hours 10 minutes | Total Time: 3 hours 20 minutes | Serves 8

Ingredients

3 tbsp olive oil
6 lbs short ribs
2 large carrots diced
2 stalks celery diced
2 medium onions diced
1 tbsp tomato paste
½ cup sweet red wine wine
4 cups Cabernet Sauvignon
4 cups beef stock
8 sprigs thyme
2 bay leaves
kosher salt
ground pepper

Instructions

1. Preheat oven to 375 degrees. Tie short ribs together with kitchen string, then salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and add carrots, celery, and onions to pan and cook to a golden brown, 5 to 10 minutes. Add tomato paste, and cook for 2 to 3 minutes.
2. Return short ribs to the pot, and deglaze with red wines. Cook until liquid is reduced by two-thirds. Bunch rosemary, thyme, and bay leaves together and tie the bundle with kitchen string. Add the tied herbs, and stock. Bring to a boil, cover, and transfer to the oven for 3 hours, until the meat is fork-tender.
3. Transfer short ribs to a platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens. Adjust seasoning, spoon sauce over short ribs, and serve.

TIP: Serve with mashed potatoes for the perfect result.