The Very First Chocolate Lady’s Vegetarian Peysekh Survival Guide
I recently unearthed this email from 1995. I wrote it when a bunch of classmates mentioned that they felt hungry throughout the holiday of Passover. This is the first little throb of what was to become The Chocolate Lady’s Vegetarian Peysekh Survival Guide, the newsletter that in part provoked this blog. Between now and Passover I’ll post some surviving back issues. All the retail establishments mentioned below are gone, but I think you can still get most of the cookbooks.
The Chocolate Lady’s 1995 Vegetarian Peysekh Survival Guide
I feel just terrible about you feeling hungry for all of peysekh. Here are some things I like:
What a wonderful vegetable. I always wait till peysekh for the first artichokes of the season. Dance on down to Leibel Bestritsky's for kosher for peysekh balsamic vinegar and olive oil to go with them. (Or maybe by now you can get it at the Miller's store, but I don't think so.) The best weeknight supper is just two really big artichokes and some decent vinaigrette. If you follow the artichokes with something milky, you get the full artichoke effect.
The same goes for asparagus. You do have to peel them. I am on my way out right now to buy one of those new asparagus peelers today. I will let you know if they make it any easier.
As we discussed. Skip the soup, keep the balls. Slice in half and fry face down in butter. Eat with salt, pepper and cheese.
Some good recipes:
Try Grated Potato and Artichoke cake on page 258 of The Savory Way by
Ratners is open with supervision during moyed. Perhaps we can go there on Tuesday.