Before I go into more about the cookbook itself, let me explain to you just how much people are excited about it. I was lucky enough to be sent this cookbook. Since I was anyway coming to the US, I had it sent to my in laws house. I told my mother in law to keep an eye out for it in the mail. A few days later I asked if she received it, but she hadn’t yet. About a week later I messaged asking again. The response this time…”Yes, it’s so nice! I used a recipe from it for Shabbos. It was delicious!” WHAT!? Did I just read that correctly? Not only did she have the cookbook, but she already made something from it! When I got to their house a week later I found post-it notes on several pages. My sister in law had marked them so I could make those recipes over Pesach. Yup, this cookbook was a definite hit. Now if only I could get a chance to take a look at it…
Well, I did and I now understand why they “stole” it from me. I began adding my own post-it notes to certain pages! Each recipe comes with a beautiful picture to go along with it. The recipes are clear, include freezing instructions, and even describe how to adjust them to enjoy all year round.
My mother in law made the Winner Winner Chicken Dinner and loved it. A few recipes on my list to try out are the Meltaway Spare Ribs, Sweet and Salty Pecan Chicken Cutlets (recipe below!), Zucchini Kugel, and Kitchen Sink Vegetable Soup.
This book has really lived up to the hype and I look forward to using it this Pesach and all year round.
To get your own copy of Perfect for Pesach CLICK HERE.
*Though I was sent this cookbook, I only share my true opinion.
- 1 1⁄2 pound chicken cutlets, cut into nugget or finger shapes
- 1⁄4 cup potato starch
- 2 eggs
- 2 1⁄2 teaspoons kosher salt, divided
- 1 Tablespoon pure maple syrup
- 2 cups finely chopped pecans (see Cook’s Tip, below)
- 1⁄4 cup sugar
- oil, for frying
- Place chicken pieces into a medium bowl; toss with potato starch until all chicken is coated.
- Place eggs, 1 teaspoon salt, and maple syrup into a second bowl; whisk to combine.
- Combine pecans, sugar, and remaining 11⁄2 teaspoons salt in a third bowl; stir to combine.
- Dredge each piece of chicken in the egg mixture, then in the pecan mixture.
- Heat oil in a large frying pan over medium heat. Fry each piece of chicken for 3-5 minutes per side, until golden brown and cooked through. Don’t overcrowd pan while frying.
You can freeze these after frying, but for best results, freeze them raw. Defrost and fry just before serving.
• If you can’t find maple syrup, use honey instead.
• For best results, crush the pecans in the food processor or with a big knife. You want them to be finely chopped, but still have some texture. Don’t chop until they are fine crumbs.
Recipe and photos reprinted with permission from Perfect for Pesach by Naomi Nachman Artscroll/Shaar Press / March 2017