Come Over To The Foodie Side


Now that all the holidays have passed I can finally ease my way into my long overdue blog post. What better way to start up again then to talk about the Passover Seder I had for 40 people. As much as I would like to pretend that it was all kosher for Passover, because it wasn’t, but it was delicious, so there. 🙂

I felt that because I was cooking for 40 people for the first time I was allowed to do a “Seder” my LA way. All that I really cared about was that the tradition of spending this holiday with loved ones was accomplished, and it was. I can never let a holiday go by without doing something with the ones you love, because that’s what I find to be the most important aspect about holidays – the tradition of staying connected, no matter the religion.
(And of course to leave stuffed to the point where you have to unbutton your top button. Don’t pretend you don’t because everyone who wears jeans does).

I have never cooked for this many people before so that was a first. It was a great experience all in all because I learned for the next time. One major lesson would be to buy less food if you provide appetizers. I had 40 people at the Seder and pretty much made enough food for 80. Now imagine what it was like shlepping everything from one kitchen to another! I thought I would help you imagine it by actually showing you:


I had a BLAST cooking. It took me three separate runs at different supermarkets, two days to cook, some macho men to carry everything, a lovely man to lend us his house/kitchen, and a few amazing little kitchen helpers to pull this off. I was afraid that after it was all said and done I would swear off cooking for that many people again; but I have to say I would do it all over and can’t wait for the next opportunity! Hopefully the next time around it won’t take me two days to recover. It almost felt like I ran a marathon, but instead of losing weight I shoved my face with food, yet felt the same level of exhaustion.

(Kelsey, Rach, Me & Alicyn)

Special thanks to my lovely worker bees!!

Appetizers:
S&S Meatballs in a bread bowl
Lamb Chops with a Dijon Mustard Sauce
Steamed Artichokes with two dipping sauces – one light and one heavy
Charoset in lettuce cups
Crudite
Cheese and Crackers

Buffet Time:

Matzo Ball Soup

BBQ Beer Brisket

Mustard Corn Flake Salmon

Nana Petak Chicken

Couscous w. Dried Apricots & Almonds

Apple Matzo Kuggle (could have done without this one)

Carrot Soufflé (we all know this is food crack)

Terra Chip Salad

Sugar Snap Peas in a white wine garlic sauce

Dijon Balsamic Asparagus

Mashed Red Potatoes

Roasted Broccoli & Cauliflower

Cucumber & Tomato Salad w. Feta

Spaghetti Squash w. Parmesan Cheese & Chickpeas


All these recipes will make it on to the blog but I didn’t want to overwhelm this posting with a list of recipes. Plus that’s no fun! So instead enjoy all of the pics!!

The moment where I breathed a little

The Lamb Chops would be nothing without special guest of honor and nominated best carver: DAD!



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Comments on: "Passover Seder 2011: The LA Way" (1)

  1. As someone who was at this Passover seder (Jewish Thanksgiving) I can say that everything above was so good and people reading this should try and make at least a couple of these dishes. A great night of food and company thanks to the talents of Zoe and her “worker bees.”

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