You know those meals and dishes that only come out for the holidays? The ones you wish you could eat all year long? That’s the idea behind Naomi Nachman’s debut cookbook, "Perfect for Pesach: Passover Recipes You’ll Want to Make All Year." While the recipes in it are focused on Passover, as the title says, they can be served and enjoyed all year long.
Published this month by Artscroll, "Perfect for Pesach" features more than 125 recipes, all kosher for Passover, from appetizers to dessert. It also has variations on many of the recipes, relaxing some of the kosher restrictions for preparation year-round. The author makes a point of working with ingredients that are easily found in local supermarkets and stores.
This may be her first cookbook, but Australian-born Ms. Nachman is well known as the Aussie Gourmet, a kosher personal chef; she also writes for a variety of publications and hosts a weekly radio show. She currently lives with her husband and children in upstate New York. The photographs for the book are by Miriam Pascal, a cookbook author and kosher food blogger.
The recipe we’re hoping to try soon is the one you see in the photo above, Maple Glazed Rack of Ribs. You apply a simple spice rub to the beef ribs, coat them with a glaze and then roast them in a low oven overnight. We can only imagine how heavenly the house smells as they cook. Here’s the recipe, courtesy of the author.
Maple Glazed Rack of Ribs
1 4- to 5-pound rack of beef ribs
1 tablespoon olive oil
2 teaspoons kosher salt, divided
1/4 teaspoon black pepper
1 teaspoon sweet paprika
1 teaspoon onion powder
6 cloves garlic, crushed
1 tablespoon brown sugar
1/2 cup maple syrup
1/2 cup white wine
2 tablespoons apple cider vinegar
2 tablespoons tomato paste
1. Preheat oven to 200 degrees F. Place ribs in a large foil-lined roasting pan and set aside.
2. In a small bowl, combine oil, 1 tablespoon of salt, pepper, paprika, onion powder, garlic and brown sugar. Mix well to form a paste. Rub paste all over top and bottom of the meat.
3. In a second bowl, mix maple syrup, wine, vinegar, tomato paste and remaining tablespoon of salt. Pour over the meat. Cover roasting pan with foil, sealing tightly around the edges. Place in the oven and roast for 16 hours or overnight.
4. Brush pan juices over the meat. Cut apart ribs just before serving.