The fifth annual Fleishigs Pesach cookbook, (we mean issue!) has landed. Formulated like a real cookbook with everything from basics (like Adeena Sussman‘s preserved citrus and Busy in Brooklyn’s spiced pomegranate molasses), soups, salads and sides to fish, chicken, meat and dessert.
Think like a private chef with tips from Chef Naphtali Sobel. Check out the round up of the newest Pesach products to hit the market. We kick off another year with a new and improved Butcher’s Cut, featuring tongue this month. Read all about Melinda Strauss‘ story and find her family’s recipes throughout the issue.
Beyond the recipes, read interviews with women-owned companies offering Pesaach products such as Chanie Shusterman of California Gourmet, Batya Kahn of Batya’s Kitchen and Esther Anzaroot of glutenfree.sy, as well as how podcasts (like those by Eda Schottenstein and Chanale Fellig) have become the ideal cooking buddies.
Choose a wine recommendation by Gabriel Geller that is worthy of the seder and change things up with a journey into Dead Drop Spirits production of kosher for Pesach spirits. And finally, check out a sample menu put together by Elisheva Taitz of Pesach recipes that can all be found from prior issues on the Fleishigs app.
Subscribe at www.fleishigs.com
Tropical Tuna Tartare
By: Shifra Klein
While you can mix all of the ingredients together, I love the dramatic presentation of the tuna served over the mango dressing. You can also serve it in cocktail glasses for a beautiful presentation.
Mango Dressing (recipe follows)
1 pound sushi-grade tuna, diced (about 1½ cups)
1 small red onion, finely diced
1 jalapeño, thinly sliced
1 avocado, cubed
1 cup roughly chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper, to taste
Spread about ¼ cup dressing in the bottom of a shallow bowl.
Mix tuna, onions, jalapeños, avocado, cilantro, salt and pepper in a separate bowl. Plate on top of mango dressing and serve immediately.
Yield: 2 cups
Blend 1 cup ripe fresh mango, ¼ cup fresh lime juice (from about 2 large limes), ½ cup oil, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.