Post-Passover, some people run straight to the pasta in eager anticipation, but I find my cravings shift allegiance during the eight-day holiday. Instead of welcoming back the spaghetti, we keep the pesadich vibe going, riding the wave of protein and veggies all the way to the kids-can’t-take-it-anymore tantrum. Adding horseradish doesn’t help things with the kindergarten-and-under set, but that’s just how wild, Passover cuisine–loving parents roll …
Herbed Cauliflower Gratin
Serves 6
1 head cauliflower (1 lb.), trimmed, cut into florets
1 cup Tofutti Better Than Sour Cream
2 Tbs. prepared white “cream-style” horseradish
2 Tbs. lemon juice
1/8 tsp. ground nutmeg
2 tsp. salt
plenty of freshly ground black pepper
2 Tbs. minced fresh herbs like marjoram and/or thyme
3 Tbs. olive oil, divided
1 Tbs. garlic, minced
1 head radicchio, stem and core discarded, leaves coarsely chopped
1 1/2 cups panko crumbs
1 tsp. Dijon mustard
1/4 cup Italian parsley, coarsely chopped
Preheat oven to 375 degrees. Steam cauliflower until crisp-tender, 12-14 minutes depending on size of florets. While cauliflower is steaming, whisk together Tofutti, horseradish, lemon juice, nutmeg, salt, pepper and thyme or marjoram in a small bowl. Transfer cooked cauliflower to 9-by-13-inch glass baking dish. Heat 1 Tbs. of the olive oil in a wok or large skillet. When hot but not smoking, add garlic and radicchio. Sauté 1-2 minutes until radicchio just wilts. Add radicchio to cauliflower in baking dish. Pour horseradish mixture over cauliflower and radicchio and toss to coat.
Wipe out wok or skillet. Heat remaining 2 Tbs. olive oil in the skillet. Add panko and stir-fry until golden brown. Mix in mustard and sprinkle over cauliflower. Bake until cauliflower is heated through, about 20 minutes. Serve garnished with fresh parsley.
Alton Brown’s Pan-Seared Rib-Eye Steak
Serves 2
2 boneless rib eye steaks, 1 1/2 inches thick
canola oil, to coat
kosher salt and ground black pepper
Place a 10- to 12-inch cast-iron skillet in oven and heat to 500 degrees. Bring steak to room temperature. When oven reaches temperature, remove skillet and place on the range over high heat for 5 minutes. Coat steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from the skillet, cover loosely with foil and rest for 2 minutes. Slice thin and fan onto plate. Serve with horseradish sauce.
Parve Horseradish “Cream” Sauce
Yields 1/2 cup
1/2 cup Tofutti Better Than Sour Cream
1 Tbs. plus 1 tsp. prepared white “cream-style” horseradish
1 tsp. salt
2 Tbs. fresh squeezed lemon juice
1 Tbs. chives, minced
Whisk Tofutti, horseradish, salt and lemon juice together in a small bowl. When uniform, stir in minced chives. Serve with steak.
Josie A.G. Shapiro won the 2013 Man-O Manischewitz Cook-Off, is the co-author of “The Lazy Gourmet” and works at the JCC of San Francisco. Her columns alternate with those of Faith Kramer. Her website is www.thechickencontests.com.