Modern Recipes for Success
A new kosher cookbook serves up a perfect Passover meal.

Photos by Joseph Kemp
I f Ronnie Fein can teach idiots
how to cook classic Ameri-
can cuisine, certainly she
can teach the rest of us how to
prepare inventive, delicious
kosher-for-Passover meals.

That’s not just hyperbole:
Fein, a Connecticut-based cook-
book author, instructor and
food journalist, made her bones
by writing two cookbooks for
the Complete Idiot’s Guide se-
ries, The Complete Idiot’s Guide
to Cooking Basics and The Com-
plete Idiot’s Guide to American
Cooking. Her latest effort, the recent-
ly released The Modern Kosher
Kitchen, features more than 125
recipes designed to bring ease
to the kitchen and joy to the
table. Fein
herself graciously
agreed to select a number of
recipes to create a kosher meal
during the holiday.

All recipes are from and cour-
tesy of The Modern Kosher
Kitchen, published by Fair
Winds Press.

HALIBUT CHOWDER
When I don’t feel like fussing with
a main course, sometimes soup is
supper. This chowder is filling enough
for that.

Parve Yield: Makes 4 servings
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, seeded and
chopped 1 small chile pepper, deseeded
and minced
1 large garlic clove, finely
chopped 3 tablespoons tomato paste
1 28-ounce can tomatoes,
coarsely chopped, including
juices 4 cups vegetable or fish stock
1 cup white wine
2 tablespoons chopped fresh
Halibut Chowder
¼-inch) 1 medium zucchini, diced (about
¼-inch) 1½ pounds halibut, cut into
basil 2 tablespoons chopped fresh
parsley 3 medium carrots, diced (about
chunks Salt and freshly ground black pep-
per, to taste
MAGGIO’S presents BALLROOM
MAGGIO’S presents
MAGGIO’S BALLROOM PASSOVER MENU
PASSOVER DINNER FOR
TAKE-OUT OR DELIVERY TO
YOUR DOOR
In Maggio’s Ballroom at Hampton Square
Friday, April 3rd & Saturday, April 4th
All Items also sold À La Carte
Friday, April 3rd & Saturday, April 4th
Choice of 1
FIRST COURSE
Bubby’s Chicken Soup • Creamy Tomato Soup • Garden Salad
Caesar Salad • Arugula Salad with Pomegranate Raspberry Vinaigrette Dressing
Let us do the cooking while you enjoy your company
Choice of 1
Traditional Gefilte Fish • Chopped Liver • Hummus with Matzah
All dinners include: Choice of Soup or Salad, Appetizer, Entrée, 2 Vegetables, Matzah & Dessert
SECOND COURSE
$ 19.95 per person
SOUP OR SALAD
Choice of 1
Brisket with Gravy 28
Herb Encrusted Salmon 28
Slow Roasted Prime Rib 32
Char Grilled Chilean Sea Bass with
Capon with Matzah Stuffing 28
Pineapple Mango Salsa 34
1/2 Roasted Chicken 28
ENTREES Soup: Minestrone or Chicken Matzah Ball or
Salad: Tossed or Caesar
APPETIZERS Gefilte Fish or Chopped Liver
ENTREES Choice of 2
ON THE SIDE
Oven Roasted Red Bliss Potatoes • Matzah Stuffing
Garlic Mashed Red Bliss Potatoes • Chef Josh’s Sweet Kugel • Potato Pancake
Fresh Green Beans • Glazed Carrots with Raisins • Mashed Cauliflower
Brisket With Gravy • 1/2 Roasted Chicken • Sliced Turkey Breast
Capon w/Matzah Stuffing • Broiled Tilapia ($20.95)
Tilapia Francaise ($20.95) • Herb Encrusted Salmon ($20.95)
Slow Roasted Prime Rib ($21.95)
Choice of 1
Uncle Sam’s Chocolate Mousse • Ice Cream
Flourless Chocolate Cake • Chilled Seasonal Fruit Salad
Fresh Green Beans • Glazed Carrots w/Raisins
Roasted New Potatoes • Sweet Kugel • Potato Pancakes
Garlic Mashed Potatoes • Matzah Stuffing
SWEET ENDINGS
ON THE SIDE
COMPLEMENTS Soft Drinks & Freshly Brewed Columbian Coffee included
Matzah • Red Horseradish • Pickles • Sour Tomatoes
Children’s Portion (under 12 years old) - Half adult pricing
Please add 18% gratuity & 6% sales tax
DESSERTS Sponge Cake • Fruit Salad • Chocolate Mousse
Maggio’s and Maggio’s Ballroom at Hampton Square • 400 2nd Street Pike • Southampton, Pa.

For Reservations and Orders call 215-322-7272
6 MARCH 19, 2015
PASSOVER PALATE
JEWISHEXPONENT.COM