Observing Passover

with the Capsouto Brothers

 

 

Since 1986, brothers Jacques, Albert and Sami Capsouto, the three men behind New York’s Capsouto Frères Restaurant, have served an annual Passover dinner in their restaurant. A local cantor leads the Seder, and all proceeds from the dinner go directly to the American Jewish Joint Distribution Committee, an organization dedicated to serving the needs of Jews throughout the world.

 

RECIPES:

Spinach, Leek and Zucchini Frittatas

Poached Salmon with Warm Vinaigrette

Potato and Cheese Mina

Flourless Passover Brownies

Macaroons

The traditional Seder plate is offered, complete with homemade charoset, a mixture of fruit, nuts and spices ground together and mixed with wine. The brothers, of Turkish-Jewish origin, serve vegetable frittatas and mina – recreations of the Passover dishes that their mother and grandmother made for them while growing up in Cairo. They also serve poached salmon and flourless brownies – not exactly the food of their heritage, but definite crowd pleasers. The brothers round out the menu with string beans baked in a tomato-garlic sauce and stewed okra. Assorted sorbets are offered with the cookies for dessert.

 

Capsouto Frères Restaurant
451 Washington St.
New York City
212.966.4900
http://capsoutofreres.com

Spinach, Leek and Zucchini Frittatas

From Capsouto Frères Restaurant - New York, NY

 

The Capsouto brothers serve their patrons all three types of frittatas on Passover, with a hardboiled egg and lemon-infused artichoke heart as a garnish.

 

                1                              Idaho potato

 

Spinach filling

              12   ounces                spinach, washed and stemmed

                                                boiling salted water

 

Leek filling

                3   medium              leeks

                2   Tablespoons       olive oil

 

Zucchini filling

                2                              zucchini

                2                              yellow squash

                1                              clove garlic, finely chopped

                2   Tablespoons       olive oil

 

                6                              eggs

                                                salt and pepper

             1/4   teaspoon             ground nutmeg

                4   ounces                Parmesan cheese, grated

 

Matzo crust

                2                              matzos

                2                              eggs

             1/4   cup                      milk

                3   Tablespoons       olive oil

                                                warm salted water

 

Peel and dice potato. Place in a medium pot with enough cold water to cover. Bring to boil and cook until soft. Strain and pass potato through a food mill. Set aside to cool.

 

For spinach:

Boil spinach in salted water for 1 minute. Drain and shock in ice water. Place spinach in a clean dishtowel and squeeze out excess water. Chop spinach.

 

For leek:

Trim dark green leaves and root end of leeks. Slice in half lengthwise and rise in cold running water to remove any sand. Slice leeks crosswise into small pieces. Heat a sauté pan with olive oil and gently sauté leeks over low heat until soft and tender. Cool slightly.

 

For zucchini:

Slice zucchini and squash lengthwise. Remove seeds. Cut crosswise into small pieces. Heat sauté pan with olive oil and gently sauté zucchini and squash with garlic until soft and tender. Cool slightly.

 

In a large bowl mix mashed potato with 6 eggs, seasonings, cheese and vegetable filling.

 

Preheat oven to 350ºF. Beat two eggs in a large bowl with milk and 1 Tablespoon olive oil. Place warm salted water in a hotel pan or other container large enough to fit whole matzo board. Briefly soak each matzo in water. Dry each matzo and then dip into egg mixture. Heat a large sauté pan with olive oil. Sauté both sides of one matzo until golden brown. Repeat with second matzo. Leaving one piece of sautéed matzo in hot pan, place vegetable mixture on top, then place second piece of matzo over filling. Bake for about 15-20 minutes or just until set. Remove from pan and allow to cool slightly. Serve frittata warm. Frittatas can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes.

 

Yield: 6-10 Servings

 

 

 

 

Poached Salmon with Warm Lemon-Herb Vinaigrette

From Capsouto Frères Restaurant - New York, NY

 

Salmon

                2   cups                    water

             1/2   cup                      dry white wine

                1                              shallot finely diced

                1                              lemon, sliced

                2   sprigs                  parsley

          1 1/2   teaspoons           salt

             1/2   teaspoon             cracked peppercorns

                6                              salmon fillets

 

Lemon-herb vinaigrette

             1/4   cup                      freshly squeezed lemon juice

             1/4   cup                      warm chicken stock

                2   Tablespoons       fresh chives, chopped

                2   Tablespoons       fresh Italian, flat-leaf parsley, chopped

             3/4   cup                      extra virgin olive oil

                                                salt and pepper to taste

 

For salmon:

Combine water, wine, shallots, lemon, parsley, salt and peppercorns in a large skillet. Heat to boiling. Reduce heat, cover and simmer 10 minutes. Add 3 salmon fillets to pan. Cover and simmer gently until fish flakes easily with fork, about 5-7 minutes, depending on thickness of fillets. Remove fillets from poaching liquid using a slotted spatula and place on serving platter. Poach remaining three fillets and place on platter.

 

For vinaigrette:

Combine lemon juice, chicken stock, chives and parsley in blender and process until herbs are finely minced. Slowly add olive oil and blend just until emulsified. Drizzle warm vinaigrette over platter of poached salmon.

 

Yield: 6 Servings

 

Potato and Cheese Mina

From Capsouto Frères Restaurant - New York, NY

 

Mina is a Turkish meat pie, typically eaten for Passover. At Capsouto Frères, the brothers make a dairy version using kosher Parmesan cheese.

 

Filling

                1                              Idaho potato

                6                              eggs

                                                salt and pepper

             1/4   teaspoon             ground nutmeg

                6   ounces                grated Parmesan cheese

Matzo crust

                3                              matzos

                2                              eggs

             1/4   cup                      milk

                3   Tablespoons       olive oil

                                                warm salted water

 

Peel and dice potato. Place in a medium pot with enough cold water to cover. Bring to boil and cook until soft. Strain and pass potato through a food mill. Set aside to cool.

In a large bowl mix mashed potato with 6 eggs, seasonings, and 4 ounces cheese.

Preheat oven to 350ºF. Beat two eggs in a large bowl with milk and 1 Tablespoon olive oil. Place warm salted water in a hotel pan or other container large enough to fit whole matzo board. Briefly soak each matzo in water. Dry each matzo and then dip into egg mixture. Heat a large sauté pan with olive oil. Sauté both sides of one matzo until golden brown. Repeat with remaining matzo. Leaving one piece of sautéed matzo in hot pan, place half of potato and cheese mixture on top, then place second piece of matzo over filling. Cover with remaining half of mixture. Place last matzo on top and sprinkle with 2 ounces of cheese. Bake for about 15-20 minutes or just until set. Remove from pan and allow to cool slightly. Serve mina warm. Mina can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes.

Yield: 6-10 Servings

 

 

 

Macaroons

From Capsouto Frères Restaurant - New York, NY

 

                3   cups                    raw almonds

                1   cup                      sugar

                3   large                    egg whites

                                                Confectioner’s sugar for dusting

Preheat oven to 325ºF. Blanch raw almonds in boiling water for two minutes. Drain and peel. Allow almonds to cool completely, then grind in food processor. In a large bowl mix ground almonds with sugar and egg whites. Line two cookie sheets with parchment paper. Using a teaspoon, drop almond paste onto parchment paper, placing ¼-inch apart. Bake for 12 to 15 minutes, until lightly browned. Cool completely and sprinkle with confectioner’s sugar.

Yield: 24 Macaroons

 

 

Flourless Passover Brownies

From Capsouto Frères Restaurant - New York, NY

 

             3/4   stick                    unsalted butter, softened

             3/4   cup                      sugar

                5                              eggs, separated

                6   ounces                bittersweet chocolate

                6   ounces                almonds, finely ground or almond flour

                1   pinch                   salt

 

Preheat oven to 350ºF. Grease a 9-inch square baking pan. Cream butter and sugar in bowl electric mixer. Add egg yolks and mix in thoroughly. Melt chocolate over double boiler. Cool and add to butter mixture. Add finely ground almonds or almond flour. In a separate bowl, beat egg whites until stiff. Fold into batter. Pour into prepared baking pan and bake for 45 minutes or until toothpick inserted into center of pan comes out clean. Cool completely and cut into squares.

 

Yield: 24 Brownies

 

 

 

Source: StarChefs

            http://www.starchefs.com/features/passover/2004/html/index.shtml