When food bloggers become friends, it can lead to an interesting collaboration.
4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors is a wonderful compilation of creative kosher recipes from four women who befriended each other in cyberspace. If you are hoping to freshen up your Seder with bright, healthy, and creative recipes, this book is for you.
Whitney Fisch was a model in Milan when she discovered the pleasures of Italian food. Her website, Jewhungry, relates how she keeps kosher while trying everything.
Liz Rueven shares her kosher vegetarian adventures in Kosher Like Me. I especially admire her thorough research and travel adventures.
Amy Kritzer, the creator of What Jew Wanna Eat, started by preserving her bubby’s recipes. From there, she fell in love with cooking and attended the Cordon Bleu Cooking School in Austin, Texas. She shares both vintage and new recipes.
4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors includes step-by-step instructions and beautiful visuals. It offers helpful tips, such as freezer instructions, prep-ahead rules, and a to-go Guide. This book features recipes such as balsamic-braised short ribs, matzah brie caprese, spaghetti squash with quinoa meatballs, sautéed kale, tomato, and mushroom quiche with a hash brown crust, and cinnamon donut balls.
You may try out their recipe for vegetable frittatine, for Passover. Liz Rueven encourages her readers to use greens such as kale and spinach from their local farmers’ market. These greens pair especially well with sautéed mushrooms and onions. Personally, I preferred minced cilantro and low-fat cheddar. I served it with spicy Mexican salsa.
Vegetable Frittatine (Crustless quiche in individual portions)
Dairy, Non-Gebrokts (soaked matza)
Prep Time: 20 minutes; Bake time: 25 minutes
Makes approximately 12 mini frittate in muffin tins.
- Canola oil cooking spray
- 2 tablespoons olive oil
- 6 eggs, beaten
- 4 tablespoons milk
- 1/2 teaspoon salt
- 2 tablespoons fresh herbs of choice, chopped (dill, parsley, cilantro, basil)
- A few twists of freshly ground pepper
- 5 oz. crumbled feta or goat cheese, or cheese of choice (shredded or crumbled)
- 1 onion, chopped finely
- 6 oz. mushrooms, washed and chopped and/or one red (or orange) pepper, chopped finely
- One generous bunch or one 5-oz. bag of organic spinach or kale, washed and rough-chopped
- Pre-heat oven to 350˚F with oven rack in middle.
- Spray muffin tin with canola oil.
- In a large bowl, whisk eggs with milk. Add salt, pepper and herbs.
- Add cheese and mix well. Set aside.
- Heat olive oil in large pan.
- Add onion and sauté until translucent.
- Add mushrooms and/or peppers and sauté until soft.
- Add greens and toss until wilted.
- Drain pan of any liquid that has accumulated (save for soup stock).
- Cool for 5-10 minutes. Add the vegetables to the egg mixture in large bowl. Mix to integrate well.
- Spoon 2 tablespoon of mixture into each opening in muffin tin. Mix periodically so that ingredients are distributed evenly.
- Bake for 20-25 minutes until frittatine are set and tops are golden.
- Remove from oven and allow pan to cool for 10 minutes. Using a small spatula or a tablespoon, gently remove individual frittate from tin and serve.
- Serve Immediately: Because these are really mini soufflés, they are puffy and light when served immediately. If not, they do “fall” but they retain their basic shape and are still delicious. I use them as a protein-rich addition to brunch or as a light dinner with salad and soup.
- Take to Go: They make a convenient afternoon snack and a satisfying lunch to go. They are solid enough to pack in Ziploc bags and take along for day trips or school lunches.
- Freezer: They freeze well in a Ziploc bag. Take them out of the freezer in advance and reheat, gently, in microwave or in oven at 325F for 10-15 minutes or until warmed through. I like them at room temp, too.