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Tonight was a cooking marathon over here. Friday evening is the first night of Passover and we’re hosting a seder. Passover is one of my favorite holidays, except that whole not eating leavened food thing. My bread obsession has been previously documented, so a week of matzo and eggs gets old pretty quickly.
However, I love hosting seder. I’ve done it nearly every year I’ve lived down here, with a rotating group of friends who usually don’t know anything about Passover, but are willing and eager to put up with antics. Plus I cook them a killer meal.
This year I’m cooking brisket. Last year I was tipped off on Emeril’s Passover Brisket recipe and it was AMAZING. This is probably the first and only time I will admit to being fond of something related to Emeril Lagasse, because generally I find him rather obnoxious. But he doesn’t know how to make a mean, kosher for Passover brisket. While I was on a roll with the brisket I also managed to knock out 18 perfectly hard boiled eggs (I’m very proud of that) and the beginnings of matzo ball soup. It’s going to be a hearty soup this year.
Tomorrow evening is for making kind of macaroons (this dear guests is for you, since I HATE coconut), plus the obligatory mountain of meringue cookies. I think I’ll throw some fruit in there as well. Man, seder is going to be so delicious this year!
Comments
I wish I was there to be one of the people who doesn’t know anything about Passover but put up with its antics!
Me too!