Spring Passover Table

by Joan Nathan

For Michelle Bernstein, chef of the newly opened Michy’s in Miami, Passover is a time to connect her American and Argentine family traditions with her Jewish roots. "Being Latin Jews we are used to combining traditions and cultures, remembering our roots and adding flavors that we grew up with," she explains. And now, with her husband, David Martinez, the manager of her new restaurant, she has added traditions of his native Oaxaca, Mexico. All will come together at her Passover table, Wednesday evening, April 12.

A traditionalist who adds fusion touches to her delicious food, Michelle will make Cornish hens that can be grilled or roasted. She marinates them first in what she calls a Middle Eastern mojo, made from za’atar, a combination of wild oregano (called hyssop in the Bible) or thyme and sumac, whose flavor is a cross between Greek oregano and thyme.

To accompany the hens, she’ll prepare Eggplant Caponata, a cold Middle Eastern salad. "David couldn’t stand eggplant at first. It isn’t commonly eaten in Oaxaca," she says. She’ll also serve traditional Italian Carciofi Alla Giudea (fried artichokes), a dish as old as the ghetto of Rome, and Apple Fritters (go to www.relishmag.com for recipes). Michelle will also include a dish like Chili Nogado, a stuffed chili recipe of Mexican origin that will be comfortable for her husband, who is not Jewish but will still comply with the rules of Passover such as using no corn products, no yeast or fermented bread, and no beans.

As Michelle talks about the food she’ll serve at home and at the seder at her restaurant, she pauses. "So much is based on the cooking of the Middle East. Today you can play with those flavors and fuse them with other flavors." And this Michelle does beautifully.

Eggplant Caponata

Mark Boughton

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This all-purpose dish, with its bright, bold flavors, is great as an appetizer or as a relish for grilled chicken. Or try it in Sicilian Tilapia.

Ingredients

4 tablespoons olive oil
2 large eggplants (about 1 pound each), cut into 1/2-inch cubes
1 large yellow onion, chopped
1 (15-ounce) can diced tomatoes, drained
1/2 cup kalamata olives, pitted and halved
1/2 cup red wine
1/4 cup coarsely chopped walnuts
1/4 cup golden raisins
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 tablespoon capers
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet; sauté eggplant and onion until softened, about 5 minutes.
2. Add tomatoes, olives, wine, walnuts, raisins, tomato paste, vinegar, capers, and salt and pepper. Stir and cook, uncovered, 15 to 20 minutes over medium-low heat. Stir in parsley and serve with matzo crackers. Serves 12.

"Relish the Holiday," April 2006.

Nutritional Information

Per (1/2-cup) serving: 130 calories, 7g fat, 2g prot., 12g carbs., 4g fiber, 240mg sodium.

Middle Eastern Cornish Hens

Mark Boughton

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Mojo is a Cuban marinade traditionally containing oil, garlic and sour oranges. Look for za’atar and sumac in Middle Eastern markets.

Ingredients

¼ cup vegetable oil
¼ cup olive oil
1 cup whole garlic cloves, peeled and thinly sliced (about 3 heads)
1 jalapeño pepper, very thinly sliced
1 tablespoon za’atar
½ tablespoon sumac
3/4 cup fresh lemon juice
¼ cup chopped parsley
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 small Cornish game hens

Instructions

1. Heat oils in a medium saucepan over high heat for 2 minutes. Add garlic, carefully shaking the pan until garlic starts turning golden. Remove from heat and quickly add jalapeño, za’atar and sumac. Add lemon juice, parsley, salt and pepper. Let cool.
2. Combine hens and mojo sauce in a large zip-top plastic bag. Place in refrigerator; marinate at least 12 but no more than 24 hours. Place hens, breast side up, and marinade in a roasting pan or baking dish; let stand at room temperature 15 minutes before roasting.
3. Preheat oven to 375F. Roast hens for 1 hour or until skin is golden and juices run clear, basting occasionally with the marinade. Serve with pan juices. Serves 4.

Recipe by Michelle Bernstein, "Relish the Holiday," April 2006.

Nutritional Information

Per serving: 430 calories, 22g fat, 49g prot., 62g carbs., 0g fiber, 240 mg sodium.

By Joan Nathan, author of nine cookbooks including Joan Nathan’s Jewish Holiday Cooking and The New American Cooking.